Use of low-glycemic sweeteners in food and beverage compositions
There is described a process for preparing a food or beverage composition having sweetness and a low glycemic index that entails incorporating in the composition a low glycemic index product comprising sucrose and an acceptor selected from the group consisting of a sugar and a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6 that can accept a glucose unit from sucrose, the blend having been reacted with a glucansucrase enzyme. Also disclosed is a process for reducing glycemic index of a food or beverage composition that entails introducing into the food or beverage composition a low glycemic index product comprising a blend of sucrose and a syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar and a sugar alcohol having a free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6 that can accept a glucose unit from sucrose, the blend having been reacted with a glucansucrase enzyme.
1. A process for preparing a low-glycemic sweetener comprising combining sucrose, an acceptor molecule that is a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6 that can accept a glucose unit from sucrose, and a glucansucrase enzyme so as to prepare a low-glycemic sweetener having at least 20% alpha 1-3 linkages and at least 20% alpha 1-6 linkages, wherein the ratio of sucrose to acceptor molecule is at least 8:1.
2. The process of claim 1 , wherein the ratio of sucrose to acceptor molecule is at least 9:1.
3. The process of claim 2 , wherein the ratio of sucrose to acceptor molecule is at least 10:1.
4. The process of claim 1 , wherein the acceptor molecule is maltose.
5. The process of claim 1 , further comprising removing fructose from the sweetener.
6. The process of claim 5 , wherein the sweetener contains less than 50% fructose.
7. The process of claim 1 , wherein the glucansucrase enzyme is obtained from lactic acid bacteria.
8. The process of claim 1 , wherein the glucansucrase enzyme is obtained from Leuconostoc mesenteroides.
9. The process of claim 8 , wherein the glucansucrase enzyme is obtained from Leuconostoc mesenteroides strains NRRL B 1355, 23185, 23186, 23188, 23311, 742, or 21297.
10. The process of claim 9 , wherein the strain is Leuconostoc mesenteroides NRRL B 21297.
11. A low-glycemic sweetener prepared according to the process of claim 1 .
12. A food comprising the low-glycemic sweetener of claim 11 .
13. A beverage comprising the low-glycemic sweetener of claim 11 .
14. A process for reducing the glycemic index of a food or beverage composition comprising incorporating into the food or beverage composition the low-glycemic sweetener of claim 11 .
15. A process for preparing a low-glycemic sweetener comprising combining sucrose, an acceptor molecule that is a sugar or a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3, and 6 that can accept a glucose unit from sucrose, and a glucansucrase enzyme so as to prepare a low-glycemic sweetener having at least 20% alpha 1-3 linkages and at least 20% alpha 1-6 linkages, wherein the ratio of sucrose to acceptor molecule is in the range of from 8:1 to 19:1.
16. The process of claim 15 , wherein the acceptor molecule is maltose.
17. The process of claim 15 , wherein the glucansucrase enzyme is obtained from Leuconostoc mesenteroides strains NRRL B 1355, 23185, 23186, 23188, 23311, 742, or 21297.
18. The process of claim 17 , wherein the strain is Leuconostoc mesenteroides NRRL B 21297.
19. A low-glycemic sweetener prepared according to the process of claim 15 .
20. A food or beverage comprising the low-glycemic sweetener of claim 19 .