Sugar reduction of food products

1. A process for reducing the monosaccharide and/or disaccharide content in a food material, the process comprising reducing the sucrose level in the food material by at least 95% by contacting the food material with calcium chloride having a concentration of 0.8-1.2 mM and a glucosyltransferase having a concentration of 12 to 18 U/g sucrose, at a pH between 3 and 3.5, the glucosyltransferase comprising an amino acid sequence having 100% identity to SEQ ID NO:1,

the food material comprises orange juice, and

the glucosyltransferase is the only enzyme that caused the reducing of the sucrose level in the food material by at least 95%.

2. The process according to claim 1 comprising the glucosyltransferase converting monosaccharides and/or disaccharides in the food material to oligosaccharides and/or polysaccharides.

3. The process according to claim 2 , wherein the oligosaccharides comprise α-1,3 glycosidic bonds and/or α-1,6 glycosidic bonds.

4. The process according to claim 2 , wherein the oligosaccharides comprise α-1,2 glycosidic bonds.

5. The process according to claim 1 comprising immobilizing the glucosyltransferase on a support.

6. The process according to claim 1 comprising reducing the total combined monosaccharide and disaccharide content in the food material by at least 5%.

7. The process according to claim 1 comprising reducing the total combined monosaccharide and disaccharide content in the food material by at least 10%.

8. The process according to claim 1 , wherein the food material contains at least 5% oligosaccharides based on the dry weight of the food material, after exposure to the glucosyltransferase.

9. A method for reducing the monosaccharide and/or disaccharide content and/or increasing the oligosaccharide content of a food material, the method comprising reducing the sucrose level in the food material by at least 95% by contacting the food material with calcium chloride having a concentration of 0.8-1.2 mM and a glucosyltransferase having a concentration of 12 to 18 U/g sucrose, at a pH between 3 and 3.5, the glucosyltransferase comprising an amino acid sequence having 100% identity to SEQ ID NO:1,

the food material comprises orange juice, and

the glucosyltransferase is the only enzyme that caused the reducing of the sucrose level in the food material by at least 95%.

10. The process according to claim 1 , wherein the process is carried out at a temperature from about 45° C. to about 60° C.

11. The process according to claim 5 further comprising terminating the reduction by removing the immobilized glucosyltransferase from contact with the food material.

12. The process according to claim 1 comprising processing the food material into a food product after the contacting the food material with the calcium chloride and the glucosyltransferase, wherein the food product is selected from the group consisting of a fruit yoghurt, a powdered fruit beverage mix, a breakfast cereal with a fruit filling or inclusion, a dog treat containing berries, a frozen confectionery product, a baked confectionery product, a chocolate confectionery product, a sugar-style confectionery product, and combinations thereof.

13. The method according to claim 9 comprising processing the food material into a food product after the contacting the food material with the calcium chloride and the glucosyltransferase, wherein the food product is selected from the group consisting of a fruit yoghurt, a powdered fruit beverage mix, a breakfast cereal with a fruit filling or inclusion, a dog treat containing berries, a frozen confectionery product, a baked confectionery product, a chocolate confectionery product, a sugar-style confectionery product, and combinations thereof.

14. The process according to claim 1 , wherein the calcium chloride is present at a concentration of about 1 mM.

15. The process according to claim 1 , wherein the glucosyltransferase is present at a concentration of about 5.8 mg glucosyltransferase/g sucrose.