SWEETENER POWDER COMPOSITION AND PREPARATION METHOD THEREFOR

Abstract

The present disclosure relates to a sweetener powder composition and a preparation method thereof, and more particularly to a sweetener powder composition for preparing an amorphous powder containing a functional sweetener, and a preparation method thereof.

Claims

1. A sweetener powder composition comprising allulose and a powdering agent, wherein the powdering agent has a glass transition temperature of 60° C. to 250° C. in a powder state.

2. The sweetener powder composition according to claim 1, wherein the sweetener powder is an amorphous powder.

3. The sweetener powder composition according to claim 1, wherein the powdering agent is starch hydrolysate, or dietary fiber

4. The sweetener powder composition according to claim 1, wherein the sweetener powder composition has a glass transition temperature of 40 to 150° C.

5. The sweetener powder composition according to claim 1, wherein the sweetener powder composition has a dextrose equivalent value of 10 to less than 44.

6. The sweetener powder composition according to claim 1, wherein the sweetener powder has a calorie of 2.0 kcal/g or less.

7. The sweetener powder composition according to claim 1, wherein the powdering agent is one or more selected from the group consisting of dietary fiber, dextrin, maltooligosaccharide, maltotetraose syrup, and starch syrup.

8. The sweetener powder composition according to claim 1, wherein the powdering agent is indigestible maltodextrin, or starch syrup with DE 25 or less.

9. The sweetener powder composition according to claim 1, wherein the sweetener powder has a water content of 10% by weight or less.

10. The sweetener powder composition according to claim 1, wherein the sweetener powder composition comprises 1 or higher to less than 35% by weight of the allulose and more than 65 to 99% or higher by weight of the powdering agent, based on 100% by weight of the total solid content of the allulose and the powdering agent.

11. The sweetener powder composition according to claim 1, wherein the powder is a spray-dried product, which is obtained by spray-drying a liquid product containing allulose and a powdering agent.

12. The sweetener powder composition according to claim 11, wherein the liquid product has a solid content of 30 to 80% by weight.

13. The sweetener powder composition according to claim 1, further comprising one or more selected from the group consisting of a high-intensity sweetener and sugar

14-16. (canceled)

17. The sweetener powder composition according to claim 1, wherein the dissolution rate of the sweetener powder composition is less than 100% of the dissolution rate of the powder composition obtained by solid-phase mixing a crystalline allulose and the powdering agent.

18-19. (canceled)

20. A food composition comprising the sweetener powder composition according to claim 1.

21. (canceled)

22. A method for preparing a sweetener powder composition comprising the steps of: preparing a liquid product comprising a powdering agent having a glass transition temperature of 60° C. to 250° C. and allulose, and spray-drying the liquid product to prepare the sweetener powder composition.

23. The method according to claim 22, wherein the powdering agent is one or more selected from the group consisting of dietary fiber, dextrin, maltooligosaccharide, maltotetraose syrup, and starch syrup.

24. The method according to claim 22, wherein the liquid product has a dextrose equivalent value of 10 to less than 44.

25. (canceled)

26. The method according to claim 22, wherein the spray-drying is performed at a temperature lower than the glass transition temperature of the liquid product.

27-29. (canceled)

30. The method according to claim 22, wherein the spray-drying includes at least two or more drying steps.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0066] FIG. 1 is a graph showing a glass transition temperature (Tg) of the allulose powder according to an embodiment of the present disclosure analyzed by a differential scanning calorimeter (DSC).

[0067] FIG. 2 is a graph showing the sweetness profile of sugar and high-intensity sweeteners (sucralose, acesulfame-K).

[0068] FIG. 3 is a stereomicroscopic particle image (magnification ×100) of spray-dried powder according to Example 4.

[0069] FIG. 4 is a graph showing the dissolution rate of a sweetener powder composition prepared using indigestible maltodextrin as a powdering agent.

[0070] FIG. 5 is a graph showing the dissolution rate of a sweetener powder composition prepared using maltodextrin as a powdering agent.

[0071] FIG. 6 is a graph showing the dissolution time of a sweetener powder according to an embodiment of the present disclosure.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0072] Hereinafter, the present disclosure will be described in more detail with the following examples, but the following examples are provided as only preferable examples of the present disclosure only and are not intended to limit the scope of the present disclosure.

Example 1: Preparation of Sweetener Powder Using Indigestible Maltodextrin

[0073] (1) Preparation of Sample

[0074] High-purity allulose syrup containing 94% by weight of allulose based on 100% by weight of solid content was diluted to a concentration of 55 Brix and prepared as a sample of Reference Example 1. An indigestible maltodextrin solution (55 Brix) was provided and used as a sample of Reference Example 2. The glass transition temperature of the indigestible maltodextrin was 191.6° C., and the dietary fiber content was 85% by weight.

[0075] Based on 100% by weight of the solid content of the raw material solution for drying process, the high-purity allulose syrup (Reference Example 1) and the indigestible maltodextrin solution (Reference Example 2) were mixed so that a weight ratio of solid content (solid content weight ratio of allulose syrup: weight ratio of the indigestible maltodextrin solution) was 25:75 (Example 1-1), 20:80 (Example 1-2), 17:78 (Example 1-3), and 16.7:83.3 (Example 1-4), and used as a raw material for spray-drying. For Example 1-3, in addition to the indigestible maltodextrin solution and high-purity allulose syrup, sucrose was further added in an amount of 5% by weight to prepare a raw material solution.

[0076] The DE (dextrose equivalent) value of the mixed solutions of Examples 1-1 to 1-4 was measured and calculated after diluting with a sample concentration of 10 Brix using a cryoscope device, and the calculated DE values are shown in Table 1 below.

[0077] (2) Preparation of Powder by Drying

[0078] The raw material mixture solutions of Example 1-1, Example 1-2, and Example 1-4 were spray-dried by spraying using a two-fluid nozzle type atomizer (manufactured by GEA Niro, model name: HKC-100-DJ) as a spray dryer, and prearing powder with maintaining the inlet temperature of the hot air at 160 to 180° C., and the interior tempearture and outlet temperature in the spray dryer at 85 to 100° C.

[0079] The raw material mixture solution of Example 1-3 was spray-dried by a multi-stage SD method to prepare a sweetener powder. Specifically, the raw material mixture solution of Example 1-3 was spray-dried in three steps; (1) primary drying in which the mixed solution was sprayed and dried, (2) secondary drying in which the powder was granulated and dried using hot air rising from the bottom of the spray dryer, and (3) third drying and cooling using additional fluidized bed dryer cooler.

[0080] (3) HPLC Analysis of Sweetener Powder

[0081] The amount of allulose contained in the prepared powder was analyzed by the following HPLC analysis method, and the analysis conditions are as follows, and the analysis results are shown in Table 1 below.

[0082] Analytical column: Biolad carbohydrate column Aminex HPX-87C column

[0083] Mobile phase: water

[0084] Flow rate: 0.6 ml/min

[0085] Column temperature: 80° C.

[0086] Detector: RI detector

[0087] (4) Results of Spray-Drying

[0088] In Table 1, the mixing ratio of allulose syrup and the mixing ratio of the powdering agent are represented by the solid content of the contained allulose syrup and the solid content of the powdering agent in weight ratio, based on 100% by weight of the sum of the total solid content of the allulose syrup contained in the liquid product to be prepared for powdering and the total solid content of the powdering agent. However, in the case of Example 1-3, the ratio is represented based on 95% by weight of the sum of the solid content of allulose syrup and the solid content of the powdering agent, with excluding 5% by weight of the additionally contained sucrose.

[0089] In Table 1, the allulose solid content refers to the allulose solid content (wt. %) based on 100% by weight of the solid content of the liquid product to be powered.

[0090] The calorie (Kcal) of the sweetener powder shown in Table 1 is a value calculated based on 1 g of the sweetener powder.

TABLE-US-00001 TABLE 1 Mixing Mixing ratio of ratio of allulose powdering Allulose DE of Calorie syrup agent content raw of (solid (solid of dried material sweetener content content powder solution powder Category wt. %) wt. %) (wt. %) for drying (kcal/g) Comparative 35   65   33   44.0 1.3 Example 1 Example 1-1 25   75   23.5 35.7 1.5 Example 1-2 20   80   18.5 30.7 1.6 Example 1-3 17   78   15.7 30.5 1.8 Example 1-4 16.7 83.3 15.5 28.5 1.7 Reference ** ** 94   — 0.0 Example 1 Reference ** ** ** 14.9 2.0 Example 2

[0091] As a result of spray-drying of Comparative Example 1 and Reference Example 1, when the liquid product was sprayed, water did not evaporate immediately and the liquid product was accumulated on the vessel wall without being dried. In the case of Comparative Example 1, even though indigestible maltodextrin was mixed, the DE value of the mixed liquid product was not adjusted so as to be powdered, so that powdering did not occur.

[0092] In the case of Example 1-1, it was greatly affected by the spray-drying process conditions (outlet temperature, feed rate, concentration of raw liquid product to be powdered, etc.), and a dry powder was produced, but the recovery rate was relatively low, showing a recovery rate of about 45%. The recovery rate refers to the weight % of the recovered spray-dried powder based on 100 weight of the solid content of the liquid product. As a result of spray-drying of Example 1-1, it has a lower recovery rate than that of Examples 1-2 to 1-4. The reason is consered that the small diameter of the powder particles makes loss of fine particles, or the raw material adhered to the vessel wat due to the relatively high water content, and the like.

[0093] As a result of spray-drying of Examples 1-2 to 1-4, drying was generally well performed to a level that can be recovered as a powder after spraying. Example 1-2 showed a recovery rate of 62%, Example 1-3 showed a recovery rate of 65%, and Example 1-4 showed a recovery rate of 78%. The powder recovery rate of the indigestible maltodextrin of Reference Example 2 was 85%. As a result of spray-drying and powdering the mixture of allulose and indigestible maltodextrin, the powdering operation of Example 1-4 was the easiest, and the recovery rate of the dry powder was also the highest.

[0094] It was confirmed that the lower the DE value of the raw spray solution, the better the powdering. When the DE value is high, the recovery rate is low even if powdering is possible, and physical properties such as hygroscopicity, flowability, and water content of the powder may vary. In the multi-stage SD method used in Example 1-3, powdering was performed through two or more drying steps, and as a result, it was dried stably, and the water content and flowability of the powder were further improved.

[0095] Therefore, when the solid content of the allulose syrup was less than 35% by weight or the DE value of the raw liquid material for spray-drying was less than 44, based on 100% by weight of solid content of allulose syrup and indigestible maltooligosaccharide, it was found that the powdering was possible.′

Comparative Example 1: Preparation of Sweetener Powder

[0096] A raw material solution for spray-drying was prepared in the same manner as the method using the liquid product of Example 1-1, and spray-dried. However, the high-purity allulose syrup according to Reference Example 1 and the indigestible maltodextrin of Reference Example 2 was mixed at 65:35 of mixing weight ratio of the solid content, to prepare a liquid product for spray-drying and it was spray-dried.

Example 2: Preparation of Sweetener Powder Using Maltodextrin

[0097] A maltodextrin solution (55 Brix) was prepared and used as a sample of Reference Example 3. The glass transition temperature of maltodextrin was measured in a powder state and was 141° C. The DE value of maltodextrin was 18.5.

[0098] Based on 100% by weight of the solid content of the raw material solution for drying, a high-purity allulose syrup containing 94% by weight of allulose based on 100% by weight of solid content (Reference Example 1), and the maltodextrin (DE18.5) solution of Reference Example 3 were mixed so that the weight ratio of the solid content was 20:80 (Example 2). The DE value of the mixed solution of Example 2 was measured and calculated in the same manner as in Example 1, and the results are shown in Table 2 below.

[0099] The raw material solution was spray-dried in substantially the same manner as in the spray-drying method of Example 1-2 to prepare a sweetener powder.

[0100] The allulose content of the prepared powder sweetener was analyzed by the same method as the HPLC analysis method of Example 1, and the analysis results are shown in Table 2 below.

TABLE-US-00002 TABLE 2 Mixing Mixing ratio of ratio of allulose powdering Allulose Calorie syrup agent content DE of of (solid (solid of dry dry raw sweetener content content powder material powder Category wt. %) wt. %) (wt. %) solution (kcal/g) Example 2 20 80 18.5 34.5 3.2

[0101] As a result of spray-drying Example 2 as a raw material, a dry powder was produced, and thus it was confirmed that maltodextrin could be used as a type of powdering agent.

Example 3: Preparation of Sweetener Powder Using Starch Syrup

[0102] (1) Preparation of Sweetener Powder Using a Mixed Raw Material of Starch Syrup and High-Purity Allulose

[0103] A starch syrup solution (55 Brix) was prepared and used as a sample of Reference Example 4. The DE value of the starch syrup solution of Reference Example 4 was 22.

[0104] Based on 100% by weight of the solid content, the high-purity allulose syrup of Reference Example 1 and the starch syrup (DE22) solution of Reference Example 4 were mixed so that the weight ratio of the solid content was 18:82 (Example 3-1), and used as a raw material for spray-drying. The DE value of the mixed solution of Example 3-1 was measured and calculated in the same manner as in Example 1, and is shown in Table 3 below. The spray raw material solution was spray dried in substantially the same manner as in the spray-drying method of Example 1-2 to prepare a sweetener powder.

[0105] The prepared sweetener powder was analyzed by the same method as the HPLC analysis method of Example 1, and the analysis results are shown in Table 3 below.

[0106] (2) Preparation of Sweetener Powder Using Mixed Raw Materials of Starch Syrup and Low-Purity Allulose

[0107] A sample of Reference Example 5 was prepared by diluting a low-purity allulose syrup (75Brix) containing 14% by weight of allulose based on 100% by weight of solid content, so as to have a concentration of 60 Brix.

[0108] Based on 100% by weight of solid content, a low-purity allulose syrup according to Reference Example 5 and starch syrup (DE22) solution of Reference Example 4 were mixed so that the weight ratio of the solid content was 20:80 (Example 3-2), and used as a raw material for spray-drying. The DE value of the mixed solution of Example 3-2 was measured and calculated in the same manner as in Example 1, and is shown in Table 3 below.

[0109] The spray raw material solution was spray-dried in substantially the same manner as in the spray-drying method of Example 1-2 to prepare a sweetener powder.

[0110] The prepared sweetener powder was analyzed by the same method as the HPLC analysis method of Example 1, and the analysis results are shown in Table 3 below.

TABLE-US-00003 TABLE 3 Mixing Mixing ratio of ratio of allulose powdering Allulose DE of Calorie syrup agent content raw of (solid (solid of dry material sweetener content content powder solution powder Category wt. %) wt. %) (wt. %) for drying (kcal/g) Example 3-1 18 82 16.9 35.7 3.3  Example 3-2 20 80  2.8 36   3.89

[0111] As a result of preparing a sweetener powder by spray-drying Example 3-1 or Example 3-2 as a raw material, a dry powder was prepared, and thus it was confirmed that starch syrup can be used as a powdering agent.

Example 4: Preparation of Sweetener Powder Using Maltotetraose Syrup

[0112] (1) Preparation of Maltotetraose Syrup

[0113] 7000 g of corn starch was mixed with 13000 g of water, and then the mixture was subjected to a high temperature liquefaction reaction at 110° C. through a hydroheater, and then passed again through a hydroheater at 130° C. to 140° C. to deactivate the liquefying enzyme. After that, the temperature was lowered to 61° C. through a heat exchanger, and then high-content maltotetraose was hydrolyzed using a heat-resistant a-amylase derived from Pseudomonas stutzeri, and heated to 80° C. at DE 20 to 22 when the reaction was completed, an activated carbon was added in an amount of 0.1 to 0.8% by weight relative to the solid content, and the mixture was stirred for 30 minutes or more. Thereafter, the activated carbon was removed through a filter press, followed by ion purification and concentration to obtain 9600 g of maltotetraose syrup. The maltotetraose content of the maltotetraose syrup was 46.8% by weight, and 21 of DE value. The prepared maltotetraose syrup was used as a sample of Reference Example 6.

[0114] (2) Preparation of Spray Raw Material

[0115] The prepared maltotetraose syrup of Reference Example 6 was divided into six by 1000 g each, and then was mixed with 70Brix allulose syrup containing 96% by weight of allulose. Based on the solid content of the total mixed saccharides, the solid content of allulose increased from Example 4-1 to Example 4-5, and the maltotetraose syrup and the allulose syrup were mixed so as to be the final solid content of allulose in the raw material for spray-drying at the ratio as shown in Table 4.

TABLE-US-00004 TABLE 4 Mixing ratio of allulose syrup Mixing ratio of DE of dry (allulose content maltotetraose raw % in the solid syrup (solid Category material content) content wt. %) Example 30.1 15.4 84.6 4-1 Example 32.0 18.0 82.0 4-2 Example 33.2 20.3 79.7 4-3 Example 35.1 23.0 77.0 4-4 Example 36.7 25.1 74.9 4-5

[0116] (3) Preparation of Powder by Drying

[0117] The raw materials for spray-drying of Examples 4-1 to 4-5 were spray-dried in substantially the same manner as the spray-drying method of Example 1-2 to prepare a sweetener powder.

[0118] As a result, the raw material for spray-drying containing 25% by weight of allulose was well powdered. Therefore, when maltotetraose syrup was used as a powdering agent, it was confirmed that even when the allulose content was as relatively high as 25% by weight, powdering could occur well.

Examples 5 and 6: Preparation of Sweetener Powder with Improved Sweetness

[0119] To improve the sweetness of sweetener powders, a liquid product solution was prepared in which indigestible maltodextrin powder and allulose syrup were mixed at a weight ratio of 83.3:16.7 according to Example 1-4. Based on 100 parts by weight of the total solid content of solid content of allulose syrup and the indigestible maltodextrin powder of the raw material solution, 0.1 parts by weight of sucralose and 0.133 parts by weight of acesulfame-K were further added to prepare a raw material solution. Spray-drying was performed in substantially the same manner as the spray-drying method of Example 1-4 to prepare a sweetener powder of Example 5.

[0120] In the mixed solution of Example 1-4, 5 wt % of the mixing content of the indigestible maltodextrin based on the solid content to prepare a raw material solution was replaced with sugar to prepare raw solution. Based on 100 parts by weight of the total solid content of allulose syrup, indigestible maltodextrin and sugar in the raw material solution, 0.1 parts by weight of sucralose and 0.133 parts by weight of acesulfame-K were further added to prepare a raw material solution, and spray-dried by substantially the same method as the spray-drying method of Example 1-4 to prepare a sweetener powder of Example 6. The mixing ratio based on solid content of the liquid products used in Examples 5 and 6 is shown in Table 3 below. In Table 3 below, the mixing ratio of allulose syrup and indigestible maltodextrin contained in the liquid product represents the solid content of the allulose syrup and the solid content (wt. %) of the indigestible maltodextrin powder based on 100% by weight of the total content of the solid content of the allulose syrup and the solid content of the indigestible maltodextrin powder. The calories of the sweetener powder shown in Table 5 below are set based on the sweetener powder of kcal/g.

TABLE-US-00005 TABLE 5 Mixing ratio of indigestible Mixing ratio maltodextrin Calorie of allulose powder of syrup (solid (solid DE of sweetener content content Sugar sucralose acesulfame- dry raw powder Category wt. %) wt. %) (wt. %) (wt. %) K (wt. %) material (kcal/g) Example 5 16.7 83.3 0 0.100 0.133 28.5 1.7 Example 6 16.7 78.3 5.0 0.100 0.133 30.2 1.8

Experimental Example 1: Sensory Evaluation of Sweetener Powder

[0121] For the sensory evaluation, the powders prepared in Examples 5 and 6 were used as an experimental group, and sugar was used as a control group. Each sample was dissolved to a concentration of 10% Brix and prepared to become the same temperature. 10 ml of each sample was collected and provided. It was expressed as a three-digit number randomly extracted using a random number table. The sample presentation order was always randomly determined, and a lukewarm water that could rinse the mouth was provided together to inspectors. The sensory laboratory was maintained at a constant temperature (25±1° C.) and no odor.

[0122] The sensory inspectors selected 15 panelists who have a high level of understanding of sensory tests and have experience in sensory tests. Training was conducted three times a week for one month, and it took an average of 30 minutes for each training session. As for the content and method of evaluation, the score was evaluated on a scale of 5 points for the intensity of sweet taste, persistence of sweet taste, body taste, and bitter taste of the control group and the experimental group. The criteria of sweet taste intensity was compared with the standard sample sugar 10% solution as 4.5 points. The closer to 1 point, the lighter the body taste, and the closer to 5 points, the heavier the taste was. The results are shown in Table 6.

TABLE-US-00006 TABLE 6 Sweet taste Body Bitter residual Category Sweet taste persistence taste taste Control group 4.3 3.2 3.3 2.2 Example 6 4.2 3.6 3.0 2.7

[0123] In Example 5, the sweetness degree of the sweet taste was increased, but the characteristic off-taste felt by indigestible maltodextrin remained strongly, whereas in Example 6, the sweet taste of sugar masked the off-taste, and the sweet taste was felt to further increase. Referring to the sweetness profile of sugar, acesulfame-K and sucralose (FIG. 2), the curves of the sweetness profile of acesulfame-K and sucralose have a disagreement with each other. As sugar filled in the sweetness space between the two sweeteners of acesulfame-K and sucralose, the off-taste could be masked.

[0124] Therefore, when amorphous powder containing allulose with improved sweetness according to an embodiment of the present disclosure further contains sugar in addition to a high-intensity sweetener, it was confirmed that off-taste can be masked to correct the sweetness level of sugar, and a more desirable sweetener powder can be provided.

Experimental Example 2: Measurement of Glass Transition Temperature (Tg) of Sweetener Powder

[0125] In order to measure the glass transition temperature value (Tg) of the powder product obtained in Examples 1 to 4, and Example 6, differential scanning calorimetry (DSC) analysis was performed according to the method of ASTM D3418, and the specific DSC analysis conditions are as follows.

[0126] Equipment name: DSC[differential scanning calorimetry]

[0127] Manufacturer: Perkin Elmer

[0128] Method: 30 to 250° C., 10° C./min temperature rise, N.sub.2 gas purge

[0129] The DSC analysis results of each of the powders are shown in Table 7 below.

TABLE-US-00007 TABLE 7 Category Tg(° C.) Comparative Example 1 56.4 Example 1-1 71.3 Example 1-2 103.2 Example 1-3 104.2 Example 1-4 131.0 Example 2 62.8 Example 3-1 79.7 Example 3-2 55.6 Example 4-1 61.4 Example 4-2 57.1 Example 4-3 52.4 Example 4-4 49.6 Example 4-5 46.3 Example 6 105.1 Crystalline allulose −5.5 Reference Example 2 (indigestible 191.6 maltodextrin having DE 14.9) Reference Example 3 (maltodextrin 141 having DE18.5) Reference Example 4 (starch syrup 132 having DE22)

[0130] The liquid product of Comparative Example 1 was not spray-dried, and measured by the glass transition temperature of the powder obtained by freeze-drying the liquid product. Allulose was measured by the glass transition temperature of crystalline allulose, Reference Example 2 was measured by the glass transition temperature of commercially available indigestible maltodextrin (Samyang Corporation, indigestible maltodextrin, DE 14.9, dietary fiber content 85%), and Reference Example 3 and Reference Example 4 were measured by pulverizing commercially available maltodextrin (Samyang Corporation., Genedex) and commercially available starch syrup (Samyang Corporation, low-intensity starch syrup) at the glass transition temperature.

[0131] As a result of the DSC analysis, by mixing the allulose syrup and the powdering agent, it was confirmed that the glass transition temperature of the powdered raw material solution reached a level that can be powderized by spray-drying.

Experimental Example 3: Measurement of Solubility

[0132] (1) Confirmation of Increase in Dissolution Rate by Powdering

[0133] In order to confirm the solubility of the amorphous powder prepared by spray-drying method, the dissolution rate of the spray-dried sweetener powder according to the present disclosure was compared with that of a sample (Comparative Example 2 and Comparative Example 3) in which the spray-dried sweetener powder was physically mixed in a solid state while having the same component ratio. Specifically, a sample in which indigestible maltodextrin and allulose crystals were physically mixed in a solid phase at a weight ratio of 75:25 was used as Comparative Example 2, and a sample obtained by physically mixing maltodextrin (DE18) and allulose crystals in a solid phase at a weight ratio of 80:20 was used as Comparative Example 3.

[0134] Specifically, using the same beaker and magnetic bar, 20 g of the powder was completely dissolved in 80 g of water at the same stirring speed at room temperature, and the time required for 20 g of the powder be completely dissolved (i.e., the dissolution rate) was measured. The results are shown in FIG. 4, FIG. 5, and Table 8. In Table 8, the dissolution time compared to Comparative Example is a relative dissolution time shown based on the dissolution rate of 100% of Comparative Example 2 (for Example 1-1 and Example 1-3) or Comparative Example 3 (for Example 2), and a smaller value means a faster dissolution rate compared to the control group. Specifically, all the samples showed excellent dissolution rates compared to Comparative Example 2 or Comparative Example 3, and in particular, the samples of Examples 1-3 showed the fastest dissolution rate.

TABLE-US-00008 TABLE 8 Dissolution Allulose Powdering time mixing agent compared to ratio mixing ratio Dissolution Comparative (wt. %) (wt. %) time (sec) Example Example 1-1 25 75 240 57.14% Example 1-3 17 78  80 19.05% Comparative 25 75 420   100% Example 2 Example 2 20 80 260 57.78% Comparative 20 80 450   100% Example 3

[0135] As a result, it was confirmed that the dissolution rate of the sweetener powder composition according to an example of the present disclosure was significantly 1.5 times faster than that of Comparative Examples 2 and 3 in which the powder was simply physically mixed in a solid state. In the case of Example 1-3 prepared by the multi-stage SD method, voids were generated between the powder particles due to aggregation between the powder particles, and the dispersibility of the powder was better than that of the single method, and thus the dissolution rate was 5 times faster than that of Comparative Example 2 or Comparative Example 3.

[0136] (2) Increased Dissolution Rate by Combination of Allulose and Powdering Agent In order to confirm the solubility of the sweetener powder containing allulose, the dissolution rate of the maltooligosaccharide (maltotetraose) and allulose mixed powder sweetener of Example 4 was compared with that of the maltooligosaccharide (maltotetraose) powder of Reference Example 6.

[0137] Specifically, using the same beaker and magnetic bar, 20 g of the powder was completely dissolved in 80 g of water at the same stirring speed at room temperature, and the time required to reach a constant supernatant concentration (i.e., dissolution rate) was measured and shown in Table 9 and FIG. 6. As a result, it was confirmed that the sweetener powder containing allulose according to Examples of the present disclosure had a faster dissolution rate than the maltooligosaccharide powder. In Table 8, the dissolution time compared to Reference Example 6 is a relative dissolution time showing the dissolution rate of the maltooligosaccharide powder of Reference Example 6 based on 100%, and as the value is smaller, the dissolution rate is faster compared to the control group.

TABLE-US-00009 TABLE 9 Dissolution Dissolution time time relative to (sec) Reference Example 6 Example 4-1 220  91.7% Example 4-2 190  86.4% Example 4-3 180  75.0% Example 4-4 150  62.5% Example 4-5 140  58.3% Reference Example 6 240 100.0%