OLIGOSACCHARIDE COMPOSITIONS FOR USE AS FOOD INGREDIENTS AND METHODS OF PRODUCING THEREOF
Described herein are food ingredients made up of oligosaccharide compositions, and methods of producing such food ingredients, as well as methods of using such food ingredients in food products. The present application addresses this need in the art by providing oligosaccharide compositions that have similar physical characteristics to commercially available carbohydrate sources, such as fiber, but lower metabolic energy. Methods of producing such oligosaccharide compositions suitable for use in food products are also provided herein.
1 . A food ingredient, comprising an oligosaccharide composition, wherein:
(a) the oligosaccharide composition has a glycosidic bond type distribution of:
at least 10 mol % α-(1,3) glycosidic linkages; and
at least 10 mol % β-(1,3) glycosidic linkages; and
(b) at least 10 dry wt % of the oligosaccharide composition has a degree of polymerization of at least 3; and
(c) a metabolizable energy content, on a dry matter basis, of less than 4 kcal/g.
2 . The food ingredient of claim 1 , wherein the oligosaccharide composition has a glycosidic bond type distribution of less than 9 mol % α-(1,4) glycosidic linkages, and less than 19 mol % α-(1,6) glycosidic linkages.
3 . A food ingredient, comprising an oligosaccharide composition, wherein:
(a) the oligosaccharide composition has a glycosidic bond type distribution of:
less than 9 mol % α-(1,4) glycosidic linkages; and
less than 19 mol % α-(1,6) glycosidic linkages; and
(b) at least 10 dry wt % of the oligosaccharide composition has a degree of polymerization of at least 3; and
(c) a metabolizable energy content, on a dry matter basis, of less than 4 kcal/g.
4 . The food ingredient of any one of claims 1 to 3 , wherein the oligosaccharide composition has a glycosidic bond type distribution of at least 15 mol % β-(1,2) glycosidic linkages.
5 . The food ingredient of any one of claims 1 to 3 , wherein the oligosaccharide composition has a metabolizable energy content, on a dry matter basis, of less than 2.7 kcal/g.
6 . The food ingredient of any one of claims 1 to 5 , wherein the oligosaccharide composition comprises a gluco-oligosaccharide, a galacto-oligosaccharide, a fructo-oligosaccharide, a manno-oligosaccharide, an arabino-oligosaccharide, a xylo-oligosaccharide, a gluco-galacto-oligosaccharide, a gluco-fructo-oligosaccharide, a gluco-manno-oligosaccharide, a gluco-arabino-oligosaccharide, a gluco-xylo-oligosaccharide, a galacto-fructo-oligosaccharide, a galacto-manno-oligosaccharide, a galacto-arabino-oligosaccharide, a galacto-xylo-oligosaccharide, a fructo-manno-oligosaccharide, a fructo-arabino-oligosaccharide, a fructo-xylo-oligosaccharide, a manno-arabino-oligosaccharide, a manno-xylo-oligosaccharide, an arabino-xylo-oligosaccharide, or a xylo-gluco-galacto-oligosaccharide, or any combinations thereof.
7 . The food ingredient of any one of claims 1 to 6 , wherein the oligosaccharide composition comprises an oligosaccharide selected from the group consisting of an arabino-oligosaccharide, a xylo-oligosaccharide, and an arabino-xylo-oligosaccharide, or any combinations thereof.
8 . The food ingredient of any one of claims 1 to 7 , wherein the oligosaccharide composition has a glycosidic bond type distribution of:
between 0 to 20 mol % α-(1,2) glycosidic linkages;
between 0 to 45 mol % β-(1,2) glycosidic linkages;
between 1 to 30 mol % α-(1,3) glycosidic linkages;
between 1 to 20 mol % β-(1,3) glycosidic linkages;
between 0 to 55 mol % β-(1,4) glycosidic linkages; and
between 10 to 55 mol % β-(1,6) glycosidic linkages
9 . The food ingredient of any one of claims 1 to 8 , wherein at least 50 dry wt % of the oligosaccharide composition has a degree of polymerization of at least 3.
10 . The food ingredient of any one of claims 1 to 9 , wherein at least 50 dry wt % of the oligosaccharide composition comprises one or more gluco-oligosaccharides, or one or more gluco-galacto-oligosaccharides.
11 . The food ingredient of any one of claims 1 to 10 , wherein the oligosaccharide composition has a glycosidic bond type distribution of:
between 0 to 20 mol % α-(1,2) glycosidic linkages;
between 10 to 45 mol % β-(1,2) glycosidic linkages;
between 1 to 30 mol % α-(1,3) glycosidic linkages;
between 1 to 20 mol % β-(1,3) glycosidic linkages;
between 0 to 55 mol % β-(1,4) glycosidic linkages;
between 10 to 55 mol % β-(1,6) glycosidic linkages;
less than 9 mol % α-(1,4) glycosidic linkages; and
less than 19 mol % α-(1,6) glycosidic linkages.
12 . The food ingredient of any one of claims 1 to 10 , wherein the oligosaccharide composition has a glycosidic bond type distribution of:
between 0 to 15 mol % α-(1,2) glycosidic linkages;
between 0 to 15 mol % β-(1,2) glycosidic linkages;
between 1 to 20 mol % α-(1,3) glycosidic linkages;
between 1 to 15 mol % β-(1,3) glycosidic linkages;
between 5 to 55 mol % β-(1,4) glycosidic linkages;
between 15 to 55 mol % β-(1,6) glycosidic linkages;
less than 20 mol % α-(1,4) glycosidic linkages; and
less than 30 mol % α-(1,6) glycosidic linkages.
13 . The food ingredient of any one of claims 1 to 12 , wherein the oligosaccharide composition is a functionalized oligosaccharide composition.
14 . The food ingredient of any one of claims 1 to 13 , wherein the food ingredient is a syrup or a powder.
15 . A method of producing a food ingredient, comprising:
combining feed sugar with a catalyst to form a reaction mixture,
wherein the catalyst comprises acidic monomers and ionic monomers connected to form a polymeric backbone, or
wherein the catalyst comprises a solid support, acidic moieties attached to the solid support, and ionic moieties attached to the solid support; and
producing an oligosaccharide composition from at least a portion of the reaction mixture;
polishing the oligosaccharide composition to produce a polished oligosaccharide composition; and
forming a food ingredient from the polished oligosaccharide composition.
16 . The method of claim 15 , wherein the feed sugar comprises glucose, galactose, fructose, mannose, arabinose, or xylose, or any combinations thereof.
17 . The method of claim 15 or 16 , wherein the oligosaccharide composition comprises a gluco-oligosaccharide, a galacto-oligosaccharide, a fructo-oligosaccharide, a manno-oligosaccharide, an arabino-oligosaccharide, a xylo-oligosaccharide, a gluco-galacto-oligosaccharide, a gluco-fructo-oligosaccharide, a gluco-manno-oligosaccharide, a gluco-arabino-oligosaccharide, a gluco-xylo-oligosaccharide, a galacto-fructo-oligosaccharide, a galacto-manno-oligosaccharide, a galacto-arabino-oligosaccharide, a galacto-xylo-oligosaccharide, a fructo-manno-oligosaccharide, a fructo-arabino-oligosaccharide, a fructo-xylo-oligosaccharide, a manno-arabino-oligosaccharide, a manno-xylo-oligosaccharide, an arabino-xylo-oligosaccharide, or a xylo-gluco-galacto-oligosaccharide, or any combinations thereof.
18 . The method of any one of claims 15 to 17 , wherein the oligosaccharide composition has a degree of polymerization of at least 3.
19 . The method of any one of claims 15 to 18 , wherein the forming of the food ingredient from the polished oligosaccharide composition comprises spray drying the polished oligosaccharide composition to form the food ingredient.
20 . A method of manufacturing a food product, comprising: combining a food ingredient of any one of claims 1 to 14 , or a food ingredient produced according to the method of any one of claims 15 to 19 with other ingredients to manufacture a food product.