US 11,871,763 B2
Low sugar multiphase foodstuffs
Thomas J. Simmons, Cambridge (GB)
Assigned to CAMBRIDGE GLYCOSCIENCE LTD, Cambridge (GB)
Filed by Cambridge Glycoscience Ltd, Cambridge (GB)
Filed on Jun. 10, 2022, as Appl. No. 17/837,868.
Application 17/837,868 is a continuation of application No. PCT/EP2020/085810, filed on Dec. 11, 2020.
Claims priority of provisional application 62/947,433, filed on Dec. 12, 2019.
Claims priority of provisional application 62/978,696, filed on Feb. 19, 2020.
Prior Publication US 2022/0304329 A1, Sep. 29, 2022
Int. Cl. A23G 3/42 (2006.01); A23L 33/24 (2016.01); A23L 27/30 (2016.01); A23L 33/125 (2016.01); A21D 2/18 (2006.01); A21D 13/06 (2017.01); A23G 9/34 (2006.01)
CPC A23G 3/42 (2013.01) [A21D 2/181 (2013.01); A21D 13/06 (2013.01); A23G 9/34 (2013.01); A23L 27/30 (2016.08); A23L 33/125 (2016.08); A23L 33/24 (2016.08); A23V 2200/132 (2013.01)] 18 Claims
OG exemplary drawing
 
1. A foodstuff having a reduced caloric content, the foodstuff comprising:
a. a first phase comprising one or more ingredients; wherein at least one of the one or more ingredients is a sweetener; and
b. a second phase comprising cello-oligosaccharides with a degree of polymerization (DP) from two to six, xylo-oligosaccharides with a DP from two to twelve and polysaccharides, wherein the first phase and the second phase comprise at least one physical difference between the first phase and the second phase, the physical difference selected from the group consisting of: color, texture, average density, and combinations thereof, the second phase comprises at least 5% by dry weight of the xylo-oligosaccharides and the cello-oligosaccharides, a weight ratio of cello-oligosaccharides to xylo-oligosaccharides in the foodstuff is 5:95 to 95:5, wherein the cello-oligosaccharides and xylo-oligosaccharides replace a monosaccharide and/or a disaccharide sweetener in the foodstuff resulting in the foodstuff having a reduced caloric content compared to a full-sugar foodstuff, wherein the foodstuff having a reduced caloric content has a perceived sweetness that is about equal to the full-sugar foodstuff comprising the monosaccharide and/or disaccharide sweetener.