LIQUID ALLULOSE COMPOSITION

Abstract

The invention relates to an aqueous liquid composition comprising allulose, wherein the weight content of allulose is at least 10 wt.-%, relative to the total weight of the liquid composition; and wherein the weight content of allulose is at least 10 wt.-%, relative to the total content of all carbohydrates that are contained in the liquid composition; and wherein the liquid composition has a viscosity of not more than 200 mPa-s. The invention also relates to the use of the liquid composition comprising allulose in food applications and beverage applications.

Claims

1. An aqueous liquid composition comprising allulose, wherein the weight content of allulose is at least 10 wt.-%, relative to the total weight of the liquid composition; and at least 10 wt.-%, relative to the total content of all carbohydrates that are contained in the liquid composition; and wherein the liquid composition has a viscosity of not more than 200 mPa.Math.s, measured by means of a rotary viscosimeter at 23 C. at a speed of 100 rpm.

2-6. (canceled)

7. The liquid composition according to claim 1, wherein the weight content of allulose is at least 70 wt.-%, relative to the total weight of the liquid composition.

8-11. (canceled)

12. The liquid composition according to claim 1, wherein the weight content of allulose is at least 95 wt.-%, relative to the total content of all carbohydrates that are contained in the liquid composition.

13-15. (canceled)

16. The liquid composition according to claim 1, which has a brix value of at least 50 Bx.

17-19. (canceled)

20. The liquid composition according to claim 1, which has a brix value of not more than 90 Bx.

21-24. (canceled)

25. The liquid composition according to claim 1, wherein the weight content of water is not more than 45 wt.-%, relative to the total weight of the liquid composition.

26-31. (canceled)

32. The liquid composition according claim 1, which has a pH value of not more than 8.0.

33-37. (canceled)

38. The liquid composition according to claim 1, which has a pH value of at least 5.0.

39. (canceled)

40. The liquid composition according to claim 1, which has a pH value of at least 6.1.

41-49. (canceled)

50. The liquid composition according to any claim 1, which has a coloring capacity of not more than 1000 EBC.

51-54. (canceled)

55. The liquid composition according to claim 1, which has a coloring capacity of not more than 100 ICUMSA units.

56-57. (canceled)

58. The liquid composition according to claim 1, wherein at least 90% of the allulose are present in form of -D-allulose, relative to the total weight of allulose.

59-61. (canceled)

62. The liquid composition according to claim 1, which has a weight content of undissolved material of not more than 1.0 wt.-%, relative to the total weight of the liquid composition.

63. (canceled)

64. The liquid composition according to claim 1, which has a viscosity of at least 5.0 mPa.Math.s, measured by means of a rotary viscosimeter at 23 C. at a speed of 100 rpm.

65-66. (canceled)

67. The liquid composition according to claim 1, which has a viscosity of not more than 160 mPa.Math.s, measured by means of a rotary viscosimeter at 23 C. at a speed of 100 rpm.

68-70. (canceled)

71. The liquid composition according to claim 1, which has a viscosity of not more than 80 mPa.Math.s, measured by means of a rotary viscosimeter at 23 C. at a speed of 100 rpm.

72-74. (canceled)

75. The liquid composition according to claim 1, which has a total content of carbohydrates including allulose of not more than 80 wt.-%, relative to the total weight of the liquid composition.

76-77. (canceled)

78. The liquid composition according to claim 1, which has a total content of carbohydrates including allulose of at least 50 wt.-%, relative to the total weight of the liquid composition.

79-82. (canceled)

83. The liquid composition according to claim 1, which comprises essentially no carbohydrate other than allulose.

84. (canceled)

85. The liquid composition according to claim 1, which additionally comprises an acid.

86-97. (canceled)

Description

EXAMPLE 1a.SUB.w.-VALUE AND VISCOSITY OF AQUEOUS SOLUTIONS

[0177] The a.sub.w-value and the viscosity of solutions prepared with allulose in distilled water were determined and compared with solutions of sucrose in distilled water. Further, the concentration of carbohydrates in solution (wTSr-value) was measured by means of a refractometer.

[0178] Aqueous solutions containing different amounts of allulose were prepared and analyzed. The amounts of allulose and the test results are displayed in the table below:

TABLE-US-00001 ex. allulose [g] wTSr aW viscosity [mPa .Math. s] % RPM 1-1 5 4.76 0.969 1.85 9.6 200 1-2 10 9.49 0.977 2.06 11.9 1-3 15 14.13 0.967 2.31 13.3 1-4 20 18.82 0.965 2.62 15.1 1-5 25 23.78 0.956 2.98 17.2 1-6 30 28.51 0.946 3.52 20.3 1-7 35 33.24 0.944 4.46 25.7 1-8 40 37.97 0.921 5.44 31.4 1-9 45 42.71 0.905 7.35 42.4 1-10 50 47.44 0.887 11.90 68.9 1-11 55 52.16 0.867 16.10 46.4 100 1-12 60 56.85 0.838 26.40 76.3 1-13 65 61.52 0.803 53.40 77.0 50

[0179] Aqueous solutions containing different amounts of sucrose were prepared and analyzed. The amount of sucrose and the test results are displayed in the table below:

TABLE-US-00002 sucrose viscosity ex. [g] wTSr aW [mPa .Math. s] % RPM 1-14 5 5.17 0.981 1.77 10.20 200 1-15 10 9.99 0.982 2.03 11.70 1-16 15 15.01 0.983 2.17 12.50 1-17 *20 20.00 0.986 2.57 14.90 1-18 25 24.99 0.977 2.74 15.70 1-19 30 30.00 0.974 3.50 20.20 1-20 35 34.93 0.974 4.75 27.40 1-21 40 39.95 0.971 6.92 39.90 1-22 45 44.98 0.962 10.70 61.50 1-23 50 49.99 0.924 17.10 49.30 100 1-24 55 54.96 0.906 31.20 45.00 50 1-25 60 60.03 0.885 67.30 96.80 1-26 65 64.23 0.863 not measurable not measurable

[0180] The results of the measurements of the concentration of carbohydrates in the solution (wTSr-values) are displayed in FIG. 1.

[0181] The results of the measurements of the a.sub.w-values of the solutions containing distilled water and allulose, or sucrose respectively, as a function of the content of allulose, or sucrose respectively, are displayed in FIG. 2.

[0182] The results of the measurements of the a.sub.w-values of the solutions containing distilled water and sucrose, as a function of the a.sub.w-values of the solutions containing distilled water and allulose, are displayed in FIG. 3.

[0183] The results of the viscosity-measurements of the solutions containing distilled water and allulose, or sucrose respectively, as a function of the content of allulose, or sucrose respectively, are displayed in FIG. 4.

[0184] It becomes clear from the experimental data that the solutions containing water and allulose according to the invention had a lower a.sub.w-value than solutions containing water and the same amount of sucrose. Especially solutions with a high concentration of more than 30 g of allulose had a considerable lower water activity than solutions containing the respective same amount of sucrose.

[0185] Further, the experimental data show that solutions containing water and allulose had a lower viscosity compared to solutions containing water and the same amount of sucrose. Especially solutions with a high concentration of more than 45 g of allulose had a much lower viscosity than solutions containing the respective same amount of sucrose.

[0186] A lower viscosity at the same weight concentration is often advantageous and thus desirable, as it facilitates processing of liquid compositions.

EXAMPLE 2a.SUB.w.-VALUE AND VISCOSITY OF COLD AQUEOUS SOLUTIONS OF ALLULOSE IN APPLE JUICE

[0187] The a.sub.w-value and the viscosity of cold solutions of allulose in apple juice were determined and compared with solutions of sucrose in apple juice. Further, the concentration of carbohydrates in the solution (wTSr-value) was measured by means of a refractometer.

[0188] Cold solutions containing different amounts of apple juice and different amounts of allulose were prepared and analyzed. The respective amounts and the test results are displayed in the table below:

TABLE-US-00003 apple viscosity ex. allulose [g] juice [g] wTSr aW [mPa .Math. s] % RPM 2-1 53.33 106.67 38.93 0.921 5.65 32.6 200 2-2 60.00 100.00 42.43 0.908 6.78 39.1 200 2-3 65.88 94.12 45.47 0.897 8.17 47.1 200 2-4 71.11 88.89 48.21 0.888 10.4 60.1 200 2-5 75.79 84.21 50.65 0.876 13.9 80.3 200 2-6 80.00 80.00 52.85 0.864 15.2 43.8 100

[0189] Cold solutions containing different amounts of apple juice and different amounts of sucrose were prepared and analyzed. The respective amounts and the test results are displayed in the table below:

TABLE-US-00004 apple viscosity ex. sucrose [g] juice [g] wTSr aW [mPa .Math. s] % RPM 2-7 53.33 106.67 40.64 0.946 7.2 41.5 200 2-8 60.00 100.00 43.94 0.937 9.8 56.5 200 2-9 65.88 94.12 47.10 0.929 14.6 84.0 200 2-10 71.11 88.89 49.95 0.920 18 52.1 100 2-11 75.79 84.21 53.10 0.910 23.8 68.7 100 2-12 80.00 80.00 55.18 0.902 29.9 86.1 100

[0190] It becomes clear from the experimental data that solutions containing apple juice and allulose had a lower a.sub.w-value than solutions containing apple juice and the same amount of sucrose. Especially solutions with a higher carbohydrate concentration of more than 65 g of allulose had a considerable lower a.sub.w-value than solutions containing the respective same amount of sucrose.

[0191] Further, the experimental data shows that solutions containing apple juice and allulose had a lower viscosity compared to solutions containing water and the respective same amount of sucrose. Especially solutions with a high carbohydrate concentration of allulose had a much lower viscosity than solutions containing apple juice and sucrose.

EXAMPLE 3a.SUB.w.-VALUE AND VISCOSITY OF COOKED AQUEOUS SOLUTIONS OF ALLULOSE IN APPLE JUICE

[0192] The a.sub.w-value and the viscosity of cooked solutions of allulose in apple juice were determined and compared with solutions of sucrose in apple juice. Further, the concentration of carbohydrates in the solution (wTSr-value) was measured by means of a refractometer.

[0193] Different amounts of apple juice and different amounts of allulose were mixed and subsequently cooked for four minutes. Citric acid was added just before cooking. The thus obtained solutions were analyzed. The respective amounts and the test results are displayed in the table below:

TABLE-US-00005 citric apple viscosity effective ex. acid [g] allulose [g] juice [g] wTSr aW [mPa .Math. s] % RPM pH-value boiling time 3-1 0.53 53.33 106.67 39.46 0.918 6.24 18.0 100 3.06 01:53 3-2 0.60 60.00 100.00 43.06 0.904 7.84 22.6 100 3.00 01:53 3-3 0.66 65.88 94.12 46.02 0.894 9.71 28.0 100 2.98 01:57 3-4 0.71 71.11 88.89 48.78 0.883 12.4 35.7 100 2.93 01:56 3-5 0.76 75.79 84.21 51.49 0.871 15.6 45.1 100 2.92 01:57 3-6 0.80 80.00 80.00 53.60 0.861 19.7 42.6 75 2.89 01:54

[0194] Different amounts of apple juice and different amounts of sucrose were mixed and subsequently cooked for four minutes. Citric acid was added just before cooking. The thus obtained solutions were analyzed. The respective amounts and the test results are displayed in the table below:

TABLE-US-00006 citric apple viscosity effective ex. acid [g] sucrose [g] juice [g] wTSr aW [mPa .Math. s] % RPM pH-value boiling time 3-7 0.53 53.33 106.67 41.61 0.927 8.18 23.6 100 3.01 01:50 3-8 0.60 60.00 100.00 45.50 0.921 11.0 31.6 100 2.96 02:00 3-9 0.66 65.88 94.12 48.78 0.91 14.6 42.1 100 2.91 02:00 3-10 0.71 71.11 88.89 51.99 0.895 20.0 57.7 100 2.86 02:00 3-11 0.76 75.79 84.21 54.41 0.885 26.1 75.4 100 2.82 02:05 3-12 0.80 80.00 80.00 56.87 0.872 36.5 78.9 75 2.79 02:00

[0195] The results of the measurements of the ow-values of the cold and cooked solutions containing apple juice and allulose, or sucrose respectively, as a function of the concentration of carbohydrates in the solution (wTSr-values) are displayed in FIG. 5.

[0196] The viscosity-values of the solutions containing apple juice and allulose, or sucrose respectively, before and after cooking as a function of the concentration of carbohydrates in the solution (wTSr-values) are displayed in FIG. 6.

[0197] Like the cold solutions, also the cooked solutions containing apple juice and allulose had lower a.sub.w-value than solutions containing apple juice and the same amount of sucrose. Also the wTSr-value was lower in the solutions containing allulose compared to the solutions containing the respective same amount of sucrose.

[0198] Further, the experimental data shows that also the cooked solutions containing apple juice and allulose had a lower viscosity compared to solutions containing water and the respective same amount of sucrose. Especially solutions with a high carbohydrate concentration of allulose had a much lower viscosity than solutions containing apple juice and sucrose.

EXAMPLE 4STORAGE STABILITY

[0199] Aqueous allulose solutions comprising 93 wt.-% of allulose relative to the total dry solids content and comprising 71 wt.-% or 77 wt.-% dry solids content are subjected to different pH values at different dry solids contents and different temperatures. Sealed sample containers are placed into different temperature ovens at 40 C. and 50 C. Extracts from each of the samples are periodically removed from each oven. Samples are chilled quickly in an ice bath and analyzed for carbohydrate composition, color and pH value.

[0200] At 40 C. after 11 days and 19 days, respectively:

TABLE-US-00007 rel. change dry solids purity color content acid pH allulose (11 d) pH [wt.-] [60 ppm] (19 d) (11 d) [BHC] 3.4 77 0 2.3% +0.6 3.4 71 0 0.9% +0.3 3.6 77 0.1 0.4% +0.6 4.0 77 0.15 0.4% +1.2 4.0 77 citric acid 0.1 0.25% +1.5 4.7 77 0.4 0.2% +2.5

[0201] At 50 C. after 11 days and 19 days, respectively:

TABLE-US-00008 rel. change dry solids purity color content acid pH allulose (11 d) pH [wt.-] [60 ppm] (19 d) (11 d) [BHC] 3.4 77 0.2 5.0% +3.0 3.4 71 0.2 3.0% +2.8 3.6 77 0.2 3.6% +3.0 4.0 77 0.4 1.9% +4.6 4.0 77 citric acid 0.4 1.6% +4.6 4.7 77 0.8 0.8% +7.5

[0202] The pH value drops over the course of the experiments. The decrease in pH value is more pronounced in samples starting at higher pH, and the pH drops faster at higher temperature. The sample with only a slightly lower dry solid content, (71 wt.-% vs. 77 wt.-%) starting at pH 3.37 shows much less allulose loss than its equivalent pH sample at 77 wt.-% dry solids content. High pH, longer time and high temperature increase the color formation. By increasing the pH it is possible to mitigate the allulose content loss, however there is an upper limit bound by increasing color in the final product.

EXAMPLE 5CRYSTALLIZATION STABILITY

[0203] Aqueous allulose solutions are prepared at different dry solids contents and equilibrated at different temperatures. These samples are seeded with 0.1% crystalline allulose and crystallization is monitored visually and by change in dry solids after 1 month of storage:

[0204] Relative change in dry solids content after storage at 4 C.:

TABLE-US-00009 dry solids content 2 weeks 4 weeks 50 wt.-% 0 0 60 wt.-% 0 0 71 wt.-% 0 0 77 wt.-% 5 5 85 wt.-% 9 9

[0205] Relative change in dry solids content after storage at 15 C.:

TABLE-US-00010 dry solids content 2 weeks 4 weeks 50 wt.-% 0 0 60 wt.-% 0 0 71 wt.-% 0 0 77 wt.-% 2 2 85 wt.-% 7 8

[0206] Relative change in dry solids content after storage at 25 C.:

TABLE-US-00011 dry solids content 2 weeks 4 weeks 50 wt.-% 0 0 60 wt.-% 0 0 71 wt.-% 0 0 77 wt.-% 0 0 85 wt.-% 5 6

[0207] A change in dry solids content greater than 0 indicates crystallization, and a larger number indicates a larger amount of crystallization.