Allulose-containing syrup composition and food containing same
Disclosed herein are a syrup composition and a food comprising the same. The syrup composition includes: gum, pectin, or a combination thereof; and allulose.
1. A syrup composition comprising: gum, pectin, or a combination thereof; and allulose,
wherein the gum, the pectin or a combination thereof is present in an amount of 0.05 parts by weight to 0.5 parts by weight relative to 100 parts by weight of the allulose in terms of solid content, wherein the allulose is present in an amount of 70 parts by weight to 99 parts by weight relative to 100 parts by weight of the syrup composition in terms of solid content.
2. The syrup composition according to claim 1 , wherein the syrup composition has a viscosity of 600 cP to 7,000 cP.
3. The syrup composition according to claim 1 , wherein the gum is xanthan gum, carageenan gum or cellulose gum.
4. The syrup composition according to claim 1 , further comprising a salt.
5. The syrup composition according to claim 4 , wherein the salt is present in an amount of 0.05 parts by weight to 5 parts by weight relative to 100 parts by weight of the allulose in terms of solid content.
6. The syrup composition according to claim 4 , wherein the salt is sodium chloride.
7. The syrup composition according to claim 1 wherein crystallization of the syrup composition is suppressed.
8. A method for improving at least one property selected from the group consisting of viscosity, taste, and storage stability of the syrup composition according to claim 1 , comprising applying gum, pectin, or a combination thereof to allulose.
9. A method for improving at least one property selected from the group consisting of viscosity, taste, and storage stability of the syrup composition according to claim 4 , comprising applying gum, pectin, or a combination thereof to allulose.
10. A food comprising the syrup composition according to claim 1 .
11. A food comprising the syrup composition according to claim 4 .