EMULSIFIED COMPOSITION CONTAINING ALLULOSE

Abstract

The present disclosure relates to an emulsified food composition which includes a saccharide and an oil, and achieves good flavor expression and saccharide reduction, and a method for preparing same.

Claims

1. A creamer composition comprising vegetable oil, saccharide and emulsifier, wherein the saccharide comprises allulose.

2. The powdery creamer composition according to claim 1, comprising a spray-dried product prepared by spray-drying a liquid sample comprising vegetable oil, saccharide and emulsifier, wherein the saccharide comprises allulose and starch syrup.

3. The powdery creamer composition according to claim 2, wherein the starch syrup has a dextrose equivalent (DE) value of 20 to 25, and a viscosity of 2,900 to 5,200 cps as measured at a temperature of 30° C. for a 72 Brix syrup solution.

4. The powdery creamer composition according to claim 2, wherein the DE value of the liquid sample is 10 to less than 44.

5. The powdery creamer composition according to claim 2, wherein the liquid sample is added by water to have a solid content (brix) of 30 to 80 wt % and is spray-dried to produce the spray-dried product

6. The powdery creamer composition according to claim 2, wherein the solid content of allulose is 45 wt % or less, based on 100 wt % of the saccharide solid content including allulose and starch syrup.

7. The powdery creamer composition according to claim 2, wherein the solid content of the saccharide including starch syrup and allulose is contained in an amount of 35 to 70 wt % based on 100 wt % of the liquid sample.

8. The creamer composition according to claim 2, wherein the vegetable oil is contained in an amount of 25 to 45 wt % based on 100 wt % of the liquid sample.

9. The creamer composition according to claim 2, wherein the powdery emulsion composition further comprises at least one selected from the group consisting of phosphate, a casein salt, an emulsion stabilizer, a dairy product, a flavor and a pigment

10. The creamer composition according to claim 2, which is a particle or granule in 100 μm to 300 μm.

11. The creamer composition according to claim 2, wherein the powder creamer composition further comprises an anti-caking agent selected from the group consisting of nondigestible maltodextrin (NMD), polydextrose, dextrin, and maltooligosaccharide.

12. The creamer composition according to claim 2, wherein at least one selected from the group consisting of a high-intensity sweetener and a sugar is further comprised in the liquid sample.

13. The liquid creamer composition according to claim 1, which comprises vegetable oil, saccharide and emulsifier, wherein the saccharide comprises allulose.

14. The liquid creamer composition according to claim 13, wherein calorie is 470 kcal/100 mL or less.

15. The composition according to claim 13, wherein a dissolution rate of the liquid creamer composition is more than 1 to 10 times a dissolution rate in water of the liquid creamer containing the same amount of a low DE starch syrup with DE 20 to 25.

16. The composition according to claim 13, wherein the solid content of the allulose is 35 to 70 wt %, based on 100 wt % of the emulsion composition.

17. The composition according to claim 13, wherein the saccharide further comprises starch syrup.

18. The composition according to claim 13, wherein, in case of the saccharide comprising starch syrup and allulose, the weight ratio of allulose solid content is 0.1 to 99.9, and the weight ratio of starch syrup solid content is 0.1 to 99.9.

19. The composition according to claim 13, which is a starch syrup having a dextrose equivalent (DE) of 20 to 25 and a glucose content of 5 to 10 wt %.

20. The composition according to claim 13, wherein the allulose is provided as an allulose syrup containing an allulose content of 5 to 99.9 wt %.

21. A method for preparing a powder creamer composition, comprising the steps of: preparing a liquid sample containing vegetable oil, starch syrup and allulose, and spray-drying the liquid sample in a temperature range of 130 to 170° C.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0131] FIG. 1 is a photograph showing the emulsion stability over time of a liquid sample for preparing a powdery emulsion composition according to an example of the present disclosure.

[0132] FIG. 2 is a photograph showing the powder in the spray drying process in order to evaluate the suitability of the powdering process of the liquid sample for preparing the powdery emulsion composition according to a comparative example.

[0133] FIG. 3 is a photograph of a spray-dried product obtained by spray drying a liquid sample for preparing a powder emulsion composition according to an example and a comparative example of the present disclosure.

[0134] FIG. 4 is a photograph of a product obtained in the process of spray-drying a liquid sample for preparing a powdery emulsion composition according to an example and a comparative example of the present disclosure.

[0135] FIG. 5 shows a photograph of a liquid coffee prepared by mixing a powdery emulsion obtained by spray-drying a liquid sample for preparing a powdery emulsion composition according to an example and a comparative example of the present disclosure with instant coffee powder.

[0136] FIG. 6 shows the results of measuring the solubility of the emulsion composition according to an example of the present disclosure.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0137] The present disclosure will be described in more detail with reference to the following examples, but these examples are not intended to limit the scope of the present disclosure.

Example 1: Preparation of Powder Creamer

1-1: Preparation for Liquid Raw Material of Emulsion Composition

[0138] Specific components and the content of each component for the preparation of the creamer emulsion composition are shown in Table 1 below. According to the contents shown in Table 1 below, sodium caseinate, dibasic potassium phosphate and potassium polyphosphate were mixed with a low DE starch syrup (DE 20 to 25), and the mixture was stirred at a temperature of 75° C. or more to prepare a water phase part. Hydrogenated palm oil and glycerin fatty acid ester were mixed, and then heated and mixed under conditions of 70° C. or more to prepare an oil phase part. The oil phase part and the water phase part were mixed with a homomixer under condition of 6000 rpm or more for 5 minutes or more for perform a preliminary emulsification. The mixture obtained after the preliminary emulsification was subjected to a second high-pressure emulsification at 180 bar using a homogenizer to obtain a liquid emulsion. In Table 1 below, the content of each component is expressed in wt % based on 100 wt % of the liquid emulsion.

[0139] The obtained liquid emulsion was adjusted to 45 to 50 Brix by adding purified water to produce a raw liquid emulsion for spray drying.

[0140] The obtained raw liquid emulsion was stored in cylinder and used for emulsion stability experiment. Further, the obtained raw liquid emulsion was used for spray drying.

[0141] The low DE starch syrup (DE 20 to 25) available from Samyang Corporation was obtained by mixing 1000 g of corn starch with 2500 g of water, performing a high-temperature liquefaction reaction at 110° C. through a hydroheater, and then passing through a hydroheater at a temperature of 130 to 140° C. to inactivate the liquefying enzyme. Then, the temperature of the product was lowered to 61° C. through a heat exchanger, and then was reacted to DE 20 to 24 using a liquefying enzyme of a-amylase (Liquozyme Supra) used in the liquefaction reaction. Activated carbon was added in an amount of 0.1 to 0.8 wt % based on the solid content, and the mixture was stirred for 30 minutes or more. Then, the activated carbon was removed through a filter press, and then ion purification and concentration were performed to obtain 2000 g of low DE starch syrup. The saccharide composition of the obtained low DE starch syrup is shown by the percentage by weight of solid content in Table 2 below. Table 2 below shows the percentage by weight of solid content of the saccharide compositions of ion starch syrup in Comparative Examples 1 and 2, and low DE starch syrup. In Table 2 below, usually, the content of trisaccharide to heptasaccharide can be calculated as the maltooligosaccharide content. The “monosaccharide and disaccharide” shown in Table 2 below indicates the contents of all monosaccharides and disaccharides contained in maltooligosaccharide.

[0142] In Example 1, the compositions were prepared by adjusting the mixing ratio of low DE starch syrup and allulose syrup, to be higher gradually allulose content ratio from sample 1 to sample 4. The low DE starch syrup having 75 brix, and the allulose syrup having 70 brix and 95 wt % of allulose purity were used. Specifically, in the composition of Table 1, based on a total 100 wt % including the starch syrup solid content (wt %) of sample 1 and the allulose content (wt %) of the allulose syrup, sample 1 had a starch syrup solid content of 92.7 w/w % and an allulose solid content of 7.3 w/w %, sample 2 had a starch syrup solid content of 84.9 w/w % and an allulose solid content of 15.1 w/w %, sample 3 had a starch syrup solid content of 76.6 w/w % and an allulose solid content of 23.4 w/w %, sample 4 had a starch syrup solid content of 58.4 w/w % and the allulose solid content of 41.6 w/w %.

[0143] The raw material sample for spray drying according to sample 1 of Example 1 was 53.6 Brix, the raw material sample for spray drying according to sample 2 of Example 1 was 53.4 Brix, the raw material sample for spray drying according to sample 3 of Example 1 was 53.9 Brix, and the raw material sample for spray drying according to sample 4 of Example 1 was 53.6 Brix.

TABLE-US-00001 TABLE 1 Comparative Sample Sample Sample Sample Item sample 1 1 2 3 4 Low DE starch 64.85 59.28 53.39 47.33 34.74 syrup (liquid) Allulose syrup 0 5.29 10.72 16.30 27.90 (liquid) Sodium caseinate 2.16 2.20 2.23 2.26 2.32 Hydrogenated 30.30 30.77 31.17 31.59 32.45 palm oil Dibasic potassium 1.82 1.85 1.87 1.90 1.95 phosphate Potassium 0.35 0.35 0.36 0.36 0.37 polyphosphate Emulsifier (DMG) 0.52 0.26 0.27 0.27 0.28 Total (wt %) 100 100 100 100 100

TABLE-US-00002 TABLE 2 (Low-DE starch syrup ) Category wt % DE value 22.5 8-or higher saccharide 29.1 7-saccharide 3.3 6-saccharide 20.1 5-saccharide 14 4-saccharide 6.2 3-saccharide 13.4 1-saccharide and 2-saccharide 13.9

1-2: Preparation of Powder Creamer

[0144] The raw material sample prepared in Example 1-1 was spray-dried in order to evaluate the suitability for powdering in the process of spray-drying.

[0145] Specifically, the liquid sample, which is the raw material of the powder drying, was sprayed by a spray dryer (manufacturer: GEA Niro, model name HKC-100-DJ) using a two-fluid nozzle type atomizer. The powder was produced under the condition where the inlet temperature of the hot air inside the atomizer was maintained at 130 to 170° C., and the hot air temperature of the outlet was maintained at 85 to 100° C. The solid content and composition ratio of each component in the powdery emulsions of the prepared control sample 1 and samples 1 to 4 are shown in Table 3 below.

TABLE-US-00003 TABLE 3 Comparative Sample Sample Sample Sample Item sample 1 1 2 3 4 Solid content 58.05 53.19 47.99 42.63 31.41 of low DE starch syrup Solid content of 0 4.43 9.00 13.70 23.55 allulose syrup Sodium 2.58 2.63 2.67 2.71 2.79 caseinate Hydrogenated 36.17 36.81 37.36 37.93 39.12 palm oil Dibasic 2.17 2.21 2.24 2.28 2.35 potassium phosphate Potassium 0.41 0.42 0.43 0.43 0.45 polyphosphate Emulsifier 0.62 0.32 0.32 0.33 0.34 (DMG) Total (wt %) 100 100 100 100 100

Comparative Example 1: Preparation of Powder Creamer

[0146] For the control sample of Comparative Example 1, a powdery emulsion composition was prepared in substantially the same manner as in Example 1, but a low DE starch syrup (DE 20-25) was used in an amount of 64.85 wt % without containing allulose used in Example 1, the sugar composition of low DE starch syrup is shown in Table 2 above, and the specific composition of the control sample is shown in Table 1 above. The solid content of the raw liquid composition of Comparative Example 1 was 53.1 Brix.

[0147] Specifically, the mixed solution, which was the raw material of the powder drying, was sprayed by a spray dryer (manufacturer: GEA Niro, model name HKC-100-DJ) using a two-fluid nozzle type atomizer. The powder was produced under the condition where the inlet temperature of the hot air inside the atomizer was maintained at 130 to 170° C., and the outlet temperature of hot air was maintained at 85 to 100° C.

Example 2: Analysis of Emulsion Stability

[0148] The emulsion stability of the raw material liquid sample for creamer production obtained in Example 1 and Comparative Example 1 was evaluated while being left at room temperature for 28 hours. After the storage time of 24 hours has passed, the photographs of the raw material liquid sample are shown in FIGS. 1 (Example 1) and 2 (Comparative Example 1).

[0149] Specifically, the evaluation of emulsion stability was conducted by looking for fisheye (non-emulsified fat spots floating on the surface of beverages), feathering (particles not completely dissolved), and oil-water separation after being left for a certain period of time.

[0150] As shown in the experimental results of FIG. 1, while the powdery emulsified composition is left at room temperature, the phase separation was measured according to the leaving time. It is confirmed that in Comparative Example 1 is not good for the emulsion stability is not good, and that the emulsion composition containing allulose according to Example exhibited the equivalent or slightly increased emulsion stability at room temperature, although the content of the used emulsifier is reduced to about 50%.

Example 3: Analysis of Preparation Characteristics of Powder Creamer

[0151] In order to evaluate the suitability for powdering in the process of spray-drying the raw material liquid sample for preparing a creamer prepared in Example 1 and Comparative Example 1, spray drying was performed in the same manner as in Example 1, respectively.

[0152] In the powdering process of the spray drying method, the spray-drying properties were analyzed with the naked eye according to the degree of adhesion to the inside of the machine (caking phenomenon) during spray-drying of the liquid phase for powder production. Further, a photograph showing a powdering process of spray drying for the raw material liquid sample to prepare a creamer prepared in Example 1 and Comparative Example 1 is shown in FIG. 3. Further, a photograph of the sample 4 of Example 1 and the control sample of Comparative Example 1 during the powdering process is shown in FIG. 4.

[0153] As shown in FIG. 3, when comparative example 1 (control sample 1) using low DE starch syrup alone and a specific composition including low DE starch syrup and allulose was used, as the content of allulose increases, the water could not evaporate and solidified to cause agglomeration. Therefore, it is preferable to use an appropriate amount of allulose. As shown in FIG. 4, Sample 4 of Example 1 showed that when the raw liquid emulsion sample was sprayed, the water did not evaporate immediately and was accumulated on the wall. Thus, it was confirmed that the drying was insufficient, the high allulose content made spray-rying difficult, and the amount of adhesion inside the machine was high due to severe caking. Thus, the spray-drying was not good.

[0154] Therefore, it was confirmed that when allulose alone or allulose being higher than a certain amount was used as a saccharide, powdering by spray drying was difficult. Thus, the allulose content in the saccharide contained in the creamer composition must be 50% or less.

Example 4: Analysis of Color Value of Powder Creamer

[0155] The creamer powders prepared in Example 1 and Comparative Example 1 were analyzed for color value using a hunter colorimeter. Specifically, for the creamer powders prepared in Example 1 and Comparative Example 1, the color value evaluation was repeated to obtain the average value, as shown in Table 4 below.

[0156] The chromaticity was measured using a colorimeter (CM-3500d, Konica Minolta, Osaka, Japan). In the chromaticity analysis, the L value indicating the brightness, the a value indicating the redness (−) and the greenness (+), and the b value indicating the yellowness were measured, and the average value of the measured chromaticity was calculated and shown in Table 4 below.

TABLE-US-00004 TABLE 4 Category L a b ΔE Comparative Example 1 0.85 −0.15 −0.19 98.94 Example 1-sample 1 0.76 0.10 −0.07 99.03 Example 1-sample 2 0.79 0.04 −0.39 99.00 Example 1-sample 3 0.96 −0.21 −0.25 98.83

[0157] As shown in the results of Table 4, a slight difference in color value appears in the creamer powder after spray drying, which was affected by the browning effect of allulose, but by considering the use of coffee creamer, it was evaluated as the equivalent level that did not make a large difference in use.

Example 5: Analysis of Calories of Emulsion Composition

[0158] The calories of samples 1 to 4 of Example 1 and the sample emulsion composition of Comparative Example 1 were calculated based on a solid content. The calculated calories (kcal/100 mL) are shown in Table 5 below.

TABLE-US-00005 TABLE 5 Exam- Exam- Exam- Exam- ple 1- ple 1- ple 1- ple 1- Comparative sample sample sample sample Component Example 1 1 2 3 4 calory (kcal/ 475.89 465.67 453.91 441.86 416.71 100 mL)

[0159] As shown in the calorie results in Table 5, it can be confirmed that the emulsion compositions of samples 1 to 4 of Example 1 have significantly lower calories than Comparative Example 1, and it has the effect of reducing calories while replacing the existing starch syrup.

Example 6: Preparation of Liquid Coffee and Analysis of Physical Properties

[0160] The creamer powders prepared in Example 1 and Comparative Example 1 were mixed with an instant coffee powder to prepare a liquid coffee. Specifically, 1 g of coffee powder (Dongseo Food), 6 g of coffee creamer powder, 6 g of sugar, and 80 g of water were mixed to prepare a liquid coffee. A photograph of the prepared liquid coffee sample is shown in FIG. 5.

[0161] As shown in FIG. 5, as a result of preparing the coffee mix using the creamer sample, no color difference was observed with the naked eye and there is no significant difference in the value of ΔF in the color value analysis, thereby almost no color difference between the samples. It is confirmed that the emulsion composition containing allulose according to Example has enhanced emulsion stability at room temperature, and even when making coffee, it shows a color similar to the existing one even with a sugar-reducing effect.

Examples 7 to 10: Preparation of Liquid Emulsion Composition using Allulose

[0162] Specific components and the content of each component for the preparation of the creamer emulsion composition are shown in Table 6 below. According to the content shown in Table 6, hydrogenated palm oil and glycerin fatty acid ester as an emulsifier were mixed and heated and mixed under conditions of 70° C. or more, to prepare an oil phase part. Allulose syrup (allulose purity 95 wt %, 70 Brix) was mixed with sodium caseinate, dibasic potassium phosphate and potassium polyphosphate, and the mixture was stirred at 75° C. or more to prepare a water phase part. While putting the oil phase part into the water phase part, they were mixed with a homomixer under conditions of 6,000 rpm or more for 5 minutes or more. Then, secondary mixing was performed under high pressure conditions using a homogenizer, and the solid content was adjusted to 45 to 50 Brix by adding water to prepare a liquid emulsion composition.

TABLE-US-00006 TABLE 6 Comparative Exam- Exam- Exam- Exam- Component Example 2 ple 7 ple 8 ple 9 ple 10 Low DE 64.85 45.59 28.54 13.45 0.00 starch syrup Liquid 0.00 21.71 40.76 57.62 72.64 allulose Sodium 2.16 2.03 1.90 1.79 1.70 caseinate Hydro- 30.30 28.40 26.66 25.13 23.76 genated palm oil Dibasic 1.82 1.70 1.60 1.51 1.43 potassium phosphate Potassium 0.35 0.32 0.30 0.29 0.27 poly- phosphate Emulsifier 0.52 0.24 0.23 0.22 0.20 Total 100.00 100.00 100.00 100.00 100.00

Comparative Example 2: Preparation of Emulsion Composition using Low DE Starch Syrup

[0163] An emulsion composition was prepared by using only a low DE starch syrup (DE 20 to 25) available from Samyang Corporation, instead of allulose syrup and low DE starch syrup used in Example 7. Specifically, the low DE starch syrup (DE 20 to 25) was prepared by the following method and has the sugar composition shown in Table 7. The components and contents of the emulsion composition prepared using the low DE starch syrup of Comparative Example 2 are shown in Table 6 above.

[0164] The low DE starch syrup (DE 20 to 25) available from Samyang Corporation was obtained by mixing 1000 g of corn starch with 2500 g of water, performing a high-temperature liquefaction reaction at 110° C. through a hydroheater, and then passing through a hydroheater at a temperature of 130 to 140° C. to inactivate the liquefying enzyme. Then, the temperature of the product was lowered to 61° C. through a heat exchanger, and then was reacted to DE 20 to 24 using a liquefying enzyme of a-amylase (Liquozyme Supra) used in the liquefaction reaction. Activated carbon was added in an amount of 0.1 to 0.8 wt % based on the solid content, and the mixture was stirred for 30 minutes or more. Then, the activated carbon was removed through a filter press, and then ion purification and concentration were performed to obtain 2000 g of low DE starch syrup. The saccharide composition of the obtained low DE starch syrup is shown by the percentage by weight of solid content in Table 7 below.

[0165] Table 7 below shows the percentage by weight of solid content of the saccharide compositions of ion starch syrup in Comparative Examples 2 and 3, and low DE starch syrup. In Table 7, the content of trisaccharide to heptasaccharide can be calculated as the maltooligosaccharide content. The “monosaccharide and disaccharide” shown in Table 7 indicates the contents of all monosaccharides and disaccharides contained in maltooligosaccharide.

TABLE-US-00007 TABLE 7 1- DE 8- 7- 6- 5- 4- 3- saccharide and 2- Category value saccharide saccharide saccharide saccharide saccharide saccharide saccharide Comparative 22.5 29.1 3.3 20.1 14 6.2 13.4 13.9 Example 2 (low DE starch syrup) Comparative 42.2 21.9 2 3.6 5.6 6.1 17.6 43.2 Example 3 (ion starch syrup)

Comparative Example 3: Preparation of Emulsion Composition using Ion Starch Syrup

[0166] An emulsion composition was prepared using only an ion starch syrup (DE 42) available from Samyang Corporation instead of the allulose syrup and low DE starch syrup used in Example 7. Specifically, the ion starch syrup (DE 42) was prepared by the following method and has the saccharide composition shown in Table 7.

[0167] The ion starch syrup (DE 42) available from Samyang Corporation was obtained by mixing 1000 g of corn starch with 2500 g of water, performing a high-temperature liquefaction reaction at 110° C. through a hydroheater, and then passing through the hydroheater at 130° C. to 140° C. to inactivate the liquefied enzyme. Then, the temperature of the product was lowered to 61° C. through a heat exchanger, and then and then reacted to DE 40 to 45 using glycosylation enzymes of Maltogenase (Novozyme) and Pullulanase (Novozyme, Promozyme D2). Activated carbon was added in an amount of 0.1 to 0.8 wt % based on the solid content, and the mixture is stirred for 30 minutes or more. Then, the activated carbon was removed through a filter press, and then ion purification and concentration are performed to obtain 2000 g of ion sugar starch. The sugar composition of the obtained ion starch syrup is shown by solid content wt. % in Table 7 below.

Example 11: Analysis of Calories of Emulsion Composition

[0168] The calories of the sample emulsion compositions of Examples 7 to 10 and Comparative Example 2 were calculated based on the solid content, and the calorie of allulose is calculated as 0.0 kcal/g. The measured calories are shown in Table 8 below.

TABLE-US-00008 TABLE 8 Comparative Exam- Exam- Exam- Exam- Component Example 2 ple 7 ple 8 ple 9 ple 10 Calory 475.89 409.17 349.46 296.73 249.70 (kcal)

[0169] It can be confirmed that the emulsion compositions of Examples 7 to 10 have significantly lower calories as compared with Comparative Example 1 and thus, has the effect of reducing calories while being able to replace the existing starch syrup.

Example 12: Measurement of Solubility According to Temperature of Emulsion Composition

[0170] In order to confirm the solubility of the emulsion composition in water, the solubility in water was measured and compared for the emulsion compositions of Comparative Example 2 using low DE starch syrup and Examples 7 to 10 in which 50% of low DE starch syrup was replaced with allulose. The temperature of water was set to a low temperature condition of 4° C. and a high temperature condition of 85° C., and the emulsion composition was dissolved and the weight of the precipitate was measured to determine the dissolution rate.

[0171] Specifically, 15 g of each liquid samples of Examples 7 to 10 and Comparative Example 2 was taken and was added to 100 mL of purified water under low temperature conditions of 4° C. and high temperature conditions of 85° C., and the mixture was stirred at 180 rpm for 10 minutes. 150 mL of the mixture was injected into a conical tube, and centrifugated at 4,000 rpm for 10 minutes, and then the supernatant was removed to measure the weight (g) of the remaining precipitate. The measured weight (g) of precipitate was applied to the following Equation 1 to obtain a solubility percentage (%). The measured solubility values of the emulsion composition are shown in Table 9 and FIG. 6.

Equation 11

[0172] Solubility (%)=50 g/weight of precipitate (g) X 100

TABLE-US-00009 TABLE 9 Experi- Experi- Experi- Experi- Control mental mental mental mental Category group group 1 group 2 group 3 group 4 Low 91.93 94.07 95.09 94.98 95.16 temperature High 93.42 96.20 96.18 97.44 98.53 temperature

[0173] As shown in Table 9, it can be confirmed that the coffee creamer using allulose shows increased solubility at low and high temperatures. In particular, it can be confirmed that as the content of allulose increases, its solubility increases. Thus, it is possible to prepare a coffee creamer having fast melting property by using allulose as compared with existing saccharides (other than low DE starch syrup).

Example 13: Measurement of Solubility According to pH of Emulsion Composition

[0174] According to substantially the same manner for the solubility measurement under a high temperature condition of 85° C. in Example 12, the the solubility measurement was performed, except that the experiments were carried out with pH 3, pH 6, and pH 9, respectively. The results are shown in Table 10 below.

TABLE-US-00010 TABLE 10 Comparative pH condition Example 2 Example 8 pH3.0 94.67 96.07 pH6.0 95.56 95.97 pH9.0 95.02 96.11

[0175] As shown in Table 10, it can be confirmed that a coffee creamer using allulose according to the present disclosure exhibits equivalent or slightly higher solubility in a pH range including acidic, weak acidic and alkaline conditions, as compared with Comparative Example 1 in which a coffee creamer uses low DE starch syrup. Thus, it can be used easily in various pH ranges.

Examples 14 to 18: Mixing of Emulsified Source Compositions

[0176] Soybean oil and allulose syrup were added to egg yolk at the contents shown in Table 11 below, and then salt, vinegar, and purified water were mixed to prepare a mixed solution. While mixing the prepared mixed solution with a hand blender, soybean oil was added at divided amounts after soybean oil weighs the total amount to be added and was arbitrarily divided into 4 portions, and emulsified to prepare an emulsified sauce.

[0177] The allulose syrup was used as an allulose syrup of 95% allulose purity, 70 Brix, pH 4.41, the color value (absorbance, 420 nm) of 0.039 IU, and the electrical conductivity of 15.13 μS/cm. The pH, absorbance and electrical conductivity of the allulose syrup were measured as follows. Allulose syrup was diluted to 30 Brix, and was measured for the absorbance at a wavelength of 420 nm using a spectrophotometer. When the color value was measured as absorbance at 420 nm using a spectrophotometer, yellow to brown color was absorbed at 420 nm, to confirm the degree of browning. Using the absorbance value measured at the wavelength, an IU (Icumsa Unit) for determining the degree of browning or color depth of the liquid saccharide can be calculated. For pH analysis, allulose syrup was diluted to 10 Brix and the pH of the syrup was analyzed using a pH meter (SCHOTT Lab850). Electrical conductivity was measured using an InLab 731 ISM electrode in a SevenExcellence instrument from METTLER TOLEDO.

[0178] The composition of Table 11 below shows the content of each component in wt % based on 100 wt % of the emulsified source composition.

TABLE-US-00011 TABLE 11 Component Comparative Comparative (wt %) Example 4 Example 5 Example 14 Example 15 Example 16 Example 17 Example 18 Egg yolk 13.6 5 9 8 6 5 3 (liquid) sugar — 8.6 — — — — — Allulose — — 5 5.6 6 8.6 10.6 Syrup (liquid) Soybean oil 72.7 72.7 72.7 72.7 72.7 72.7 72.7 Vinegar 4.5 4.5 4.5 4.5 4.5 4.5 4.5 Salt 2.3 2.3 2.3 2.3 2.3 2.3 2.3 Purified 6.9 6.9 6.5 6.9 8.5 6.9 6.9 water Total 100 100 100 100 100 100 100

Comparative Examples 4 and 5

[0179] The emulsified sauce composition of Comparative Example 4 was different from Example 14 that it did not contain the allulose syrup but contained egg yolk an amount of 13.6 wt %, and the remaining components and compositions were prepared substantially in the same as the emulsified source composition of Example 1.

[0180] The emulsified sauce composition of Comparative Example 5 was different from Example 14 that it did not contain the allulose syrup, but contained 8.6 wt % of sugar and 5.0 wt % of egg yolk, and the remaining components and compositions were prepared substantially in the same as the emulsified source composition of Example 14.

Example 19: Evaluation of the Time Required for Emulsification of an Emulsified Source Composition

[0181] This was the time measured on a 200 g manufacturing basis on a lab scale using a hand blender, and the relative the time required for emulsification was expressed by converting the time required for emulsification of the sample, based on 100% of the time required for emulsification of Comparative Example 4.

TABLE-US-00012 TABLE 12 Time required for Relative time required Sample emulsification (min) for emulsification (%) Comparative 8  100% Example 4 Comparative 10  125% Example 5 Example 14 6 75.0% Example 15 5.8 72.5% Example 16 5.7 71.3% Example 17 5 62.5% Example 18 4.5 56.3%

[0182] As shown in the measurement result of the time required for emulsification in Table 12, as the ratio of the allulose content to the egg yolk content or the allulose content contained in the emulsified sauce composition increased, the emulsification proceeded rapidly, thereby reducing the time required for emulsification. That is, the time required for emulsification was reduced in inverse proportion to the ratio of the allulose content to the egg yolk content or the allulose content. The time required for emulsification of the emulsified source composition of Comparative Example 4 including only egg yolk was set to 100, and the relative time required for emulsification of the emulsified source composition was reduced to 80% or less, or 75% or less. The difference in the emulsification time of the emulsified source composition according to the allulose content will show a larger difference for the product manufactured in an industrial scale, which can have a huge impact on productivity.

[0183] Further, the emulsified sauce composition of Comparative Example 5 using sugar instead of allulose had the ratio of the sugar solid content to the egg yolk content of 1.72, the time required for emulsification was 125% relative to the time required for emulsification of Comparative Example 4, which takes almost twice longer time as compared to the relative time required for emulsification of 62.5% in the emulsified source composition of Example 17 in which the ratio (liquid/liquid) of allulose syrup content to the egg yolk content was 1.72. That is, when allulose was used in the preparation of the emulsified source composition according to the present disclosure, it was confirmed that emulsification proceeded faster than sugar, and the time required for emulsification was shortened. The time required for emulsification of such an emulsion composition will act as a factor influencing the production yield and process time when the product is manufactured on an industrial scale.

Example 20: Measurement of Viscosity of Emulsified Source Composition

[0184] 40 g of the emulsified source samples prepared according to Examples 14 to 18 and Comparative Examples 4 to 5 were poured in a 500 mL beaker, and the viscosity of the emulsified source composition was measured using a rotary viscometer (Model RV. Brookfield Engineering Laboratories, Inc., USA) while maintaining the temperature at 25° C. At this time, the viscosity was measured by using spindle of No. 64 at 30 rpm. The measured viscosity (cp) of the emulsified source composition is shown in Table 13 below.

TABLE-US-00013 TABLE 13 Sample Viscosity (cp) Comparative 624,000 Example 4 Comparative 157,000 Example 5 Example 14 175,500 Example 15 157,667 Example 16 150,833 Example 17 102,000 Example 18 58,000

[0185] As shown in the viscosity measurement results of the emulsified source composition in Table 13, it was confirmed that in Comparative Example 4, the excessive high content of the egg yolk made the bight viscosity, and the deficient fluidity, which makes it difficult to use the sauce. The viscosities of the emulsified source compositions of Examples 14 to 18 satisfied the appropriate viscosity range for use in cooking or intake of users, and was close to the numerical range of the viscosity of commercially available mayonnaise. Additionally, the emulsified sauce compositions according to Examples 14 to 18 containing allulose had good spreadability and thus increased convenience in use.

Test Example 3: Measurement of Oil Separation Degree of Emulsified Source Composition

[0186] For the emulsified sauces prepared according to Examples 14 to 18 and Comparative Examples 4 to 5, −20° C. and 25° C. were alternately repeated at 12 hour intervals, and the amount of oil separated for 24 hours interval was measured to evaluate the phase stability or phase separation degree. The oil separation degree (%) of the sample is shown in Table 14 below as a percentage (%) value of the value obtained by dividing the oil amount (weight, g) of the phase-separated in upper layer part by the total amount (weight, g) of the sample.

TABLE-US-00014 TABLE 14 Oil separation Oil separation Oil separation degree after degree after 48 degree after Sample 24 hours (%) hours (%) 72 hours (%) Comparative 0 0 0.3 Example 4 Comparative 0 0.3 1.4 Example 5 Example 14 0 0 0.38 Example 15 0 0 0.38 Example 16 0 0 0.39 Example 17 0 0.1 0.44 Example 18 0 0.1 0.72

[0187] As shown in the measurement results of the oil separation degree of the emulsified source composition of Table 14, the emulsified source compositions of Examples 14 to 18 using allulose showed better emulsion stability as compared with Comparative Example 5 using sugar. Except for Comparative Example 5 using sugar, the samples of Examples 14 to 18 using allulose had a low degree of oil separation, which was similar to Comparative Example 4 having a high egg yolk content of 13.6 wt %, and the separated oil amount of 1.2% or less, preferably 1% or less, to confirm the emulsion stability.

[0188] On the other hand, it was confirmed that the amount of separated oil in Comparative Example 5 in which allulose was replaced with sugar was as high as 1.4%, to confirm the low emulsion stability. Specifically, in the emulsified sauce composition of Comparative Example 5 using sugar instead of allulose in the emulsified sauce composition of Example and having the ratio of sugar solid content to the egg yolk content of 1.72, it has the degree of separation of oil after 48 hours of 1.4%, which showed the separation degree of almost 3 time, as compared to the degree of oil separation after 48 hours of 0.44% for the emulsified sauce composition in Example 17 having ratio of allulose syrup content to egg yolk content of 1.72. This means that the emulsion stability of the emulsified sauce composition of Comparative Example 5 is very low. By considering the measured amount of oil separation or oil separation degree of the emulsified source samples, allulose as a saccharide used in the preparation of the emulsified sauce composition, exhibited about twice or more emulsion stability than sugar.