Amorphous Sugar Composition

Abstract

The present invention provides an amorphous sugar comprising sucrose, at least about 20 mg CE polyphenols/100 g carbohydrate and a drying agent with a low glycaemic index. The invention further provides an amorphous sugar comprising one or more sugars and a drying agent with a low glycaemic index. The amorphous sugar of the invention may optionally further comprise prebiotics, alternative sweeteners, proteins and lipids. The amorphous sugar of the invention may optionally be aerated. The invention further provides methods of making the amorphous sugar including by rapidly drying, such as spray drying. The invention further provides methods of preparing aerated amorphous sugar. The invention further provides methods of food and beverage preparation using the amorphous sugar.

Claims

1-64. (canceled)

65. An amorphous sugar comprising sugar cane juice, sugar beet juice and/or molasses, and a low GI drying agent.

66. An amorphous sugar according to claim 65, wherein sugar further comprises at least about 20 mg CE polyphenols/100 g carbohydrate and is low glycaemic.

67. An amorphous sugar according to claims 66, wherein the sugar has a maximum of 1 g CE polyphenols/100 g carbohydrate.

68. An amorphous sugar according to claim 65, wherein the drying agent is selected from the group consisting of lactose, protein, low GI carbohydrates, digestive resistant carbohydrate, insoluble fibre, soluble fibre, lipids, natural intense sweeteners and/or combinations thereof.

69. An amorphous sugar according to claim 65, wherein the drying agent is (i) a digestive resistant carbohydrate selected from a soluble or insoluble fibre and a combination thereof; (ii) a protein selected from whey protein isolate, -lactoglobulin, -lactalbumin, serum albumin, maltodextrin, pea protein, sunflower protein, hemp protein and combinations thereof; and/or (iii) a natural intense sweetener selected from stevia, monk fruit, blackberry leaf and combinations thereof.

70. An amorphous sugar according to claim 65, wherein the drying agent is a digestive resistant carbohydrate is selected from hi-maize, fructo-oligosaccharide, inulin, bagasse, xanthan gum and digestive resistant maltodextrin and its derivatives.

71. An amorphous sugar according to claim 65, wherein the drying agent is from 5% to 40% w/w of the amorphous sugar.

72. An amorphous sugar according to claim 65, wherein the drying agent has a molecular weight of 200 g/mol to 70 kDa.

73. An amorphous sugar according to claim 65, wherein the ratio of sucrose to drying agent is 95:5 to 60:40 by solid weight.

74. An amorphous sugar according to claim 65, wherein the amorphous sugar has good or excellent powder flowability defined by a Hausner ratio of 1.18 or less.

75. An amorphous sugar according to claim 65, wherein the amorphous sugar has good or excellent powder flowability defined by a Hausner ratio of 1.18 or less following 12 months storage in ambient conditions.

76. An amorphous sugar according to claim 65, wherein the amorphous sugar further comprises particles of between 1 and 100 m in diameter.

77. An amorphous sugar according to claim 65, wherein the amorphous sugar is sweeter and/or has a more caramel flavour than white crystalline sugar.

78. An amorphous sugar according to claim 65, wherein the amorphous sugar comprises particles including both the drying agent and the sucrose.

79. An amorphous sugar according to claim 65, wherein the amorphous sugar is aerated.

80. The amorphous sugar according to claim 65, wherein the sugar has a density of 0.3 to 0.7 g/cm.sup.3.

81. The amorphous sugar of claim 80, wherein the amorphous sugar contains about 10% or about 15% less calories than an equivalent weight of white refined sugar.

82. A food or beverage comprising or made using an amorphous sugar according to claim 65.

83. A food according to claim 82, wherein the food is chocolate, cereal or a baked good.

84. A food or beverage according to claim 82, wherein the food or beverage has reduced calories from sucrose compared to the same formulation of food or beverage prepared using traditional white sugar.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0186] FIG. 1 is a diagram of a typical counter current spray dryer (G=gas/air, F=feed, P=powder, S=spray)

[0187] 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.

[0188] 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 m.

[0189] 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 m.

[0190] 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.

[0191] 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.

[0192] FIG. 5B graphs the GI of several samples from Table 10 in Example 9.

[0193] 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.

[0194] FIG. 6A-E are SEM images of the aerated sugars of Example 11, wherein the scale bar in FIG. 6A corresponds to 20 m, the scale bar in FIG. 6B corresponds to 20 m, the scale bar in FIG. 6C corresponds to 10 m, the scale bar in FIG. 6D corresponds to 10 m and the scale bar in FIG. 6E corresponds to 20 m.

[0195] FIG. 6 shows that in general, the particle size is not evenly distributed. Some particles are about 60 m, others are less than 10 m. A great number of porous particles were detected, especially from the chipped particle powders.

[0196] 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 bulk density of the white crystal sugar was calculated to be approximately 0.88 g/cm.sup.3. The bulk density the aerated amorphous sugar prepared according to this Example 11 was found to be approximately 0.47 g/cm.sup.3.

[0197] FIG. 8A-D are SEM images that show the chocolate of Example 13 prepared with sugar crystals, wherein the scale bar in FIG. 8A corresponds to 10 m, the scale bar in FIG. 8B corresponds to 10 m, the scale bar in FIG. 8C corresponds to XXX m and the scale bar in FIG. 8D corresponds to 20 m.

[0198] The sample indicates solid chocolate with tactile sugar crystals.

[0199] 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 m, the scale bar in FIG. 8F corresponds to 10 m, the scale bar in FIG. 8G corresponds to 10 m and the scale bar in FIG. 8H corresponds to 10 m.

[0200] 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.

[0201] FIG. 9A-C are SEM images of product 1 from Table 12 (comprising rice syrup), wherein the scale bar in FIG. 9A corresponds to 500 m, the scale bar in FIG. 9B corresponds to 50 m and the scale bar in FIG. 9C corresponds to 30 m.

[0202] FIG. 9A-C shows that in general, the particle size is reasonably evenly distributed, with most particles ranging from about 25 m to about 50 m in size. Porosity was observed.

[0203] FIG. 9D-E show SEM images of product 2 from Table 12 (comprising coconut sugar), wherein the scale bar in FIG. 9D corresponds to 300 m and the scale bar in FIG. 9E corresponds to 20 m.

[0204] FIG. 9D-E shows that in general, the particle size is reasonably evenly distributed, with most particles ranging from about 20 m to about 55 m in size. Porosity was observed.

[0205] FIG. 9F-G show SEM images of product 3 from Table 12 (comprising monk fruit), wherein the scale bar in FIG. 9F corresponds to 30 m and the scale bar in FIG. 9G corresponds to 10 m.

[0206] FIG. 9F-G shows that in general, the particle size is not evenly distributed. Some particles are about 100 m, others are around 10 m. Porosity was observed.

[0207] FIG. 9H-I show SEM images of product 4 from Table 12 (comprising maple syrup), wherein the scale bar in FIG. 9H corresponds to 300 m and the scale bar in FIG. 9I corresponds to 20 m.

[0208] FIG. 9H-I shows that in general, the particle size is reasonably evenly distributed, with most particles ranging from about 30 m to about 60 m in size. Porosity was observed.

[0209] FIG. 9J-K show SEM images of product 6 from Table 12 (comprising bagasse), wherein the scale bar in FIG. 9J corresponds to 100 m and the scale bar in FIG. 9K corresponds to 10 m.

[0210] FIG. 9J-K shows that in general, the particle size is reasonably evenly distributed, with most particles ranging from about 20 m to about 30 m in size. Porosity was observed.

[0211] FIG. 9L-M show SEM images of product 7 from Table 12 (comprising sunflower protein), wherein the scale bar in FIG. 9L corresponds to 200 m and the scale bar in FIG. 9M corresponds to 50 m.

[0212] FIG. 10 shows SEM images of the butter cookie prepared according to Example 15, wherein the scale bar in FIG. 10A corresponds to 10 m and the scale bar in FIG. 10B corresponds to 10 m.

[0213] 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.

[0214] FIG. 11 shows SEM images of the vanilla muffin prepared according to Example 15, wherein the scale bar in FIG. 11A corresponds to 20 m and the scale bar in FIG. 11B corresponds to 10 m.

[0215] 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.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0216] 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.

[0217] 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.

[0218] All of the patents and publications referred to herein are incorporated by reference in their entirety.

[0219] For purposes of interpreting this specification, terms used in the singular will also include the plural and vice versa.

[0220] 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.

[0221] The inventors of the present invention have developed an amorphous sugar comprising sucrose, at least about 20 mg CE polyphenols/100 g carbohydrate and a low GI drying agent. The sugar is an alternative to traditional sugars that could increase sugar supply. It is also reduces the GR, GI and/or GL of foods, or amounts of foods, it is included in for better health.

[0222] The inventors of the present invention have developed a new prebiotic sugar. 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.

[0223] 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.

[0224] 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.

[0225] 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.

[0226] 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.

[0227] 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.

[0228] The term low glycaemic refers to a food with a glucose based GI of 55 or less.

[0229] 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).

[0230] 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.

[0231] 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.

[0232] The term phytochemical refers generally to biologically active compounds that occur naturally in plants.

[0233] 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.

[0234] 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.

[0235] 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.

[0236] 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.

[0237] 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.

[0238] 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.

[0239] 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.

[0240] 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; amylosea linear polymer of glucose residues bound via -D-(1,4)-glycosidic linkages and amylopectina highly branched molecule comprising -D-(1,4)-linked glucopyranose units with -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##

[0241] The structure for amylopectin is (with an average degree of polymerisation of 2 million):

##STR00002##

[0242] The term inulin refers to one or more digestive resistant high molecular weight polysaccharides having terminal glucosyl moieties and a repetitive frucosyl moitey linked by (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##

[0243] One option is to use Orafti Inulin with a molecular weight of 522.453 g/mol.

[0244] The term dextrin refers to a dietary fibre that is a D-glucose polymer with -1,4 or -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.

[0245] 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##

[0246] 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: -lactoglobulin, -lactalbumin, serum albumin, and immunoglobulins. -lactoglobulin has a molecular weight of 18.4 kDa. -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.

[0247] 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 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.

[0248] 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.

[0249] 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 5 are thought to better stimulate bacteria concentration than oligosaccharides with higher degree of polymerisation.

[0250] 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.

[0251] 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.

[0252] Glycaemic Response (GR)

[0253] 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.

[0254] GI

[0255] 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.

[0256] 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).

[0257] In vitro GI testing is now also available, see Example 4.

[0258] GL

[0259] 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.

[0260] 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.

[0261] Cane Juice

[0262] 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.

[0263] Molasses

[0264] 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.

[0265] Spray Drying and Other Drying Methods

[0266] 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.

[0267] Atomisation

[0268] 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.

[0269] A pneumatic high pressure nozzle atomiser was used for the experiments described below.

[0270] Evaporation and Separation

[0271] 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.

[0272] 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.

[0273] 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.

[0274] Representations of typical counter-current and co-current dryer setup is shown below in FIG. 1.

[0275] 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.

[0276] Glass Transition Temperature

[0277] 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).

[0278] ICUMSA

[0279] 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.

[0280] Prebiotic Testing

[0281] 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.

[0282] High Intensity Sweeteners

[0283] 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.

[0284] Monk fruit extract and blackberry leaf extract are alternative natural high intensity sweeteners.

[0285] Monk Fruit Extract and Blackberry Leaf Extract

[0286] 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.

[0287] 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.

[0288] Monk fruit extract costs more than stevia but has a less intense metallic after taste than stevia.

[0289] 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.

[0290] Blackberry leaf extract is similarly prepared by extracting blackberry leaves.

[0291] 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.

[0292] 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/

REFERENCES

[0293] International patent application no PCT/AU2017/050782.

[0294] Jaff, W. R., (2012) Sugar Tech, 14:87-94.

[0295] Joint FAO/WHO Report. Carbohydrates in Human Nutrition. FAO Food and Nutrition. Paper 66. Rome: FAO, 1998.

[0296] Kim, Dae-Ok, et al (2003) Antioxidant capacity of phenolic phytochemicals from various cultivars of plums. Food Chemistry, 81, 321-26.

[0297] Singaporean patent application no SG 10201807121Q.

[0298] 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.

[0299] 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

[0300] 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-00001 TABLE 1 solutions for spray drying % w/w Number Sample Ratio Total 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 7 Calcium Phosphate + Cane Juice 1:1 20 <21 Mpas No 8 Calcium Phosphate + Molasses.sub. 1:1 20 <21 Mpas No 9 .sub.Dextrin + Cane Juice 1:1 20 <21 Mpas Yes 10 Dextrin + Molasses 1:1 20 <21 Mpas Yes 11 .sub.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.

[0301] The dextrin used was digestive resistant dextrin derivative.

TABLE-US-00002 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.sub. 50% Liquid 2 260 200 93 1.5 psi.sub. 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 7 158 80 n/a 0.5 MPa n/a* 8 158 80 n/a 0.5 MPa n/a* 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 *The calcium phosphate solutions 7 and 8 blocked the spray drier and did not produce a product.

[0302] Control solutions 13 and 14 did not include a HMWC and show that a suitable powder cannot be prepared without a HMWC additive.

[0303] 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.

[0304] 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 and the calcium phosphate solutions clogged the drier. However, it is expected that dextrin will be a suitable drying agent, if desiccant is added.

[0305] 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.

[0306] 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

[0307] 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 L aliquot of appropriately diluted raw sugar solution was added to a test tube followed by 650 L of distilled water. A 50 L aliquot of Folin-Ciocalteu reagent was added to the mixture and shaken. After 5 minutes, 500 L 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.

[0308] 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.

[0309] 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

[0310] 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.

[0311] 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

[0312] 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.

[0313] 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

[0314] 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 ratios and TS values of the tested samples are in Table 4.

TABLE-US-00003 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. Test Total Solids CJ:WPI:HM Inlet Air No. (TS) % (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

[0315] ResultsYield

[0316] Bulk Density

[0317] Two bulk density values were determined for the powder that was produced; free poured powder bulk density, and tapped density.

[0318] 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.

[0319] 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.

[0320] Flowability

[0321] 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-00004 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

[0322] The Hausner ratio is calculated as the ratio of tapped powder density to freely poured density. This is represented in the equation below:

[0323] HR=T/F, where T and F are the tapped and free poured densities, respectively.

[0324] Moisture Content

[0325] 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.

[0326] Susceptibility to Caking

[0327] 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).

[0328] Powder Solubility

[0329] 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.

[0330] Counter Current Spray Drying

[0331] 500 g of solution was spray dried in each experimental run. 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-00005 TABLE 6 Spray dried CJ:WPI Inlet Chamber Air Inlet Air Atomisation Tempera- Moisture Run Temp Pressure Pressure ture Powder Content T.sub.g Number CJ:WPI ( 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

[0332] 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%.

[0333] 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.

[0334] 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.

[0335] 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.

[0336] Results of spray drying compositions comprising lecithin are shown in Table 7 below.

TABLE-US-00006 TABLE 7 Spray dried CJ:WPI:L Inlet Chamber Air Inlet Air Atomisation Tempera- Moisture Run Temp Pressure Pressure ture Powder Content T.sub.g Number CJ:WPI:L ( 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

[0337] Items 11 and 12 were also shown to remain free flowing and not cake upon storage.

[0338] 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%.

[0339] 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.

[0340] 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

[0341] 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-00007 TABLE 8 testing refined sugar model solutions Inlet air Solid in tempera- total Sucrose: Moisture ture 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

[0342] 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.

[0343] 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%).

[0344] 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.

[0345] 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

[0346] Materials

[0347] Sugar cane juice.

[0348] Non-flavoured WPI from Bulk Nutrients

[0349] 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.

[0350] Equipment

[0351] 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.

[0352] Method

[0353] The spray drier was set to inlet temperature 170 C. and outlet 62 C. and the feed stock spray dried.

[0354] Results

[0355] A free flowing powder is produced with 1% moisture and over 70% yield. The product does not cake and has good stability.

[0356] 80:20 and 70:30 CJ:WPI % solids sugars were also prepared.

[0357] 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

[0358] Part AGI Testing of 90:10 CJ:WPI Sugar from Example 8

[0359] 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.

[0360] 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.

[0361] 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.

[0362] Part BPreparation of Sugar with Very Low GI

[0363] 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.

[0364] 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-00008 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

[0365] 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.

[0366] 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-00009 TABLE 10 Effect of polyphenol and reducing sugar content on GI Sample # Name of Material/Sample Sample Code GI Banding 1 Sugar + 30mg/100 g PP + GI103 Low <0.16% RS 2 Sugar + 30mg/100 g PP + GI104 Medium 0.3% RS 3 Sugar + 30mg/100 g PP + GI105 Medium/High 0.6% RS (about 70) 4 Sugar + 60mg/100 g PP + GI106 Very low 0% RS (about 15) 5 Sugar + 60mg/100 g PP + GI107 Low 0.6% RS (about 29) 6 Sugar + 120mg/100 g PP + GI108 Med 0% RS (about 65) 7 Sugar + 120mg/100 g PP + GI109 High 1.2% RS (about 75) *PP = polyphenols; RS = reducing sugars (1:1 glucose:fructose)

[0367] The GI of several samples from Table 10 are graphed in FIG. 5B.

[0368] 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).

[0369] 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

[0370] 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.

[0371] 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.

[0372] 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.

[0373] This testing demonstrates how low GI sugars can be prepared with different flavours for different applications.

Example 11

Aerated Amorphous Sugar

[0374] Materials:

[0375] 1) sugar cane juice.

[0376] 2) Whey Protein Isolate from BULK NUTRIENTS

[0377] 3) feed solution mixture (50% w/w): [0378] 1600 g sugar cane juice (40% w/w of solution) [0379] 400 g WPI (20% w/w in solid base) (10% w/w of solution) [0380] 2000 g Milli-Q water (50% w/w)

[0381] Equipment:

[0382] 1) Spray dryer: KODI Machinery co. LTD, Model: LPG-5

[0383] 2) Scanning Electron Microscope (SEM): Phenom Benchtop SEM: Phenom XL

[0384] 3) Sample coater: Quorum SC7620 Sputter coater.

[0385] Test Procedure:

[0386] 1) Combine the feed solution ingredients.

[0387] 2) Aerate the feed solution before atomization (by hand using a stirring rod) and create creamy/stable bubble. Stirring was consistent during drying.

[0388] 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.

[0389] 3) Collect powder from spray dryer. Coat the sample by Quorum SC7620 Sputter coater to prepare them for SEM analysis.

[0390] 4) SEM analysis.

[0391] Results and Discussions

[0392] 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 M to about 60 M. The aeration/porous nature of the particles is visible in the images of particles that are chipped or incompletely encased.

[0393] The aeration results in a low bulk density for the particles. 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. 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

[0394] 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-00010 TABLE 11 composition of the 20% WPI:CJ amorphous sugar TEST Result Crude Protein (TP/026) Protein (N 6.25) 23.5 (% of dry matter) Fat by Acid Hydrolysis (TP/050) Fat (dmb) 1.1 (% of dry matter) Ash (TP/024) Ash (dmb) 7.6 (% of dry matter) Crude Fibre (TP/098) Crude Fibre (dmb) 1.1 (% of dry matter) NFE (TP/FT/008) NFE (%) 62.5 Metabolisable Energy (Atwater) (TP/FT/008) ATWATER_ENERGY 346.1 (kcal/100 g dry matter) Dry Matter (FT/002) Dry Matter (%).sub. 98.3 Moisture (%) 1.7 Starch (TP/037) Total Starch (% of dry matter) 0.9 .sub.Sugar Profile (TP/036) Total Free Sugars (%) 63 Crude fibre is the insoluble carbohydrate and NFE (Nitrogen free extract) is the soluble carbohydrate.

[0395] This amorphous sugar 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.

[0396] 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).

[0397] White refined sugar is 1,700 kJ/100 g. This amorphous sugar is about 346 kcal/100 g, which is about 1448 kJ/100 g. Therefore, the amorphous sugar contains about 85% 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 15% 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.

[0398] 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.

[0399] 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.

[0400] 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-00011 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.sub. 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 0% added sugars Protein 24 g 48% Vitamin D 0 mcg 0% Calcium 1200 mg.sub. 90% Iron 29 mg 160% Potassium 170 mg 35% Magnesium 70% Zinc 30% Copper 60% Manganese 350%

[0401] This sugar has significantly more mineral content than traditional white crystal sugar.

[0402] 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.

[0403] 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

[0404] 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. 8A to D showing the chocolate with sugar crystals; and E to H showing the chocolate with the aerated amorphous sugar.

[0405] FIGS. 8A-D indicate solid chocolate with tactile sugar crystals. FIGS. 8E-H indicate the chocolate is coated onto the aerated amorphous sugar particles. The chocolate coated amorphous particles are less than 25 m and no bigger particles were detected.

[0406] Both Samples Were Taste Tested

[0407] 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.

[0408] 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

[0409] 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.

[0410] Materials

[0411] Recipe 1

[0412] 1) Sweeteners [0413] rice syrupPure Harvest: Organic Rice malt syrup [0414] coconut sugarCSR: unrefined coconut sugar [0415] monk fruitMorlife: Nature's Sweetener Monk Fruit [0416] maple syrupWoolworths: 100% pure Canadian Maple syrup

[0417] 2) Whey Protein Isolate from BULK NUTRIENTS 100% WPI.

[0418] Feed Solution Mixture [0419] 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) [0420] 40 g WPI [0421] 600 g Milli-Q water

[0422] Recipe 2

[0423] 1) Sweetener: Sugar Cane Syrup

[0424] 2) Whey Protein Isolate

[0425] 3) Soluble fibres (Lotus: Xanthan Gum) or insoluble fibres (KFSU: Phytocel100% natural sugarcane flour)

[0426] Feed Solution Mixtures

[0427] 3.1) Insoluble fibres [0428] 360 g Sugar Cane Syrup [0429] 36 g WPI [0430] 4 g Insoluble fibres [0431] 600 g Milli-Q water

[0432] 3.2) Soluble fibres [0433] 500 g Sugar Cane Syrup [0434] 36 g WPI [0435] 4 g Insoluble fibres [0436] 400 g Milli-Q water

[0437] Recipe 3

[0438] 1) Sweetener: Sugar Cane Syrup

[0439] 2) Vegan Protein (Bio Technologies LLC, Sunprotein: Sunflower protein powder).

[0440] Feed Solution Mixture [0441] 500 g Sugar Cane Syrup [0442] 40 g Vegan Protein [0443] 300 g Milli-Q water

[0444] Equipment

[0445] 1) Spray dryer: LPGS, KODI Machinery co. LTD.

[0446] 2) Scanning Electron Microscope (SEM): Phenom Benchtop SEM: Phenom XL

[0447] 3) Sample coater: Quorum SC7620 Sputter coater.

[0448] 4) Vacuum Packaging Machine

[0449] Test Procedure

[0450] 1) Combine and mix the feed solution ingredients to create a stable solution (as opposed to a solution with a stable bubble) before atomization.

[0451] 2) Spray the solution into the dryer (Inlet 170 C.1 C., outlet 70 C.2 C., nozzle size 50 mm).

[0452] 3) Collect powder from spray dryer. Coat the sample by Quorum SC7620 Sputter coater to prepare them for SEM analysis.

[0453] 4) SEM analysis.

TABLE-US-00012 TABLE 13 Ingredients in the amorphous sugars of Example 14 Recipe Sweetener g Protein g Fibre g Water (g) 1 1 Rice syrup 360 WPI 40 600 2 1 Coconut 360 WPI 40 600 sugar 3 1 Monk fruit 300 WPI 40 600 4 1 Maple syrup 360 WPI 40 600 5 2 Sugar Cane 500 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 500 Sunflower 40 300 Syrup protein

[0454] Results

[0455] In each case, a free-flowing powder was formed (prior to sputter coating) and aerated amorphous sugar particles were successful 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.

[0456] SEM images of products 1 to 4 and 6 to 7 from Table 12 are in FIG. 9A-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).

[0457] The particle size is variable from less than 10 m to about 60 m. The aeration/porous nature of the particles is visible in the images of particles that are chipped or incompletely encased.

[0458] The bulk density of the powders was determined as for the products in FIG. 7. The results are in Table 13 below.

TABLE-US-00013 TABLE 14 Bulk density results Density Recipe Sweetener Protein Fibre g/cm.sup.3 1 1 Rice WPI 0.36 syrup (10%) 2 1 Coconut WPI 0.41 sugar (10%) 3 1 Monk WPI 0.37 fruit (10%) 4 1 Maple WPI 0.41 syrup 5 2 Sugar WPI Soluble 0.52 Cane (9%) Xanthan Syrup Gum (1%) 6 2 Sugar WPI Insoluble 0.38 Cane (9%) Fibre Syrup Bagasse (Phytocel) (1%) 7 3 Sugar Sunflower 0.55 Cane protein Syrup (10%)

[0459] 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.

[0460] 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

[0461] 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).

[0462] 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.

[0463] The cookies and cupcakes were prepared as below:

TABLE-US-00014 TABLE 15 Ingredients in the Butter Cookies of Example 15 Ingredient Quantity Plain flour 178 g Amorphous sugar of Example 72 g 8 (prepared from 80:20% cane juice to WPI solids) Butter, softened 113 g Egg 1 Vanilla extract 2 teaspoons Baking powder tablespoon Baking soda teaspoon Salt teaspoon

[0464] Preparation of the Butter Cookies of Example 15

[0465] 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-00015 TABLE 16 Ingredients in the Vanilla Cupcakes of Example 15 Ingredient Quantity Plain flour 90 g Amorphous sugar of Example 75 g 8 (prepared from 80:20% cane juice to WPI solids) Butter, melted 80 g Milk 40 g Egg 1 Vegetable Oil .sub.1 taplespoon Baking powder tablespoon Vanilla extract .sub.1 teaspoon

[0466] Preparation of the Vanilla Cupcakes of Example 15

[0467] 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

[0468] 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.

[0469] 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.