Corn Products Development, Inc.

Didem Icoz

Andrea Belford

Matthew Park

Described herein are frozen dessert compositions containing allulose and low-sugar syrups and/or solids, along with use of the allulose and low-sugar syrups and/or solids in frozen dessert compositions. Beneficially, the compositions described herein reduce added sugars and/or caloric content of a frozen dessert while overcoming formulation limitations of low- or reduced-sugar frozen dessert products, including matching the hardness, texture, and/or sweetness of their full-sugar counterparts.

Frozen dessert compositions comprising allulose and low-sugar syrup/solids

A binding syrup composition for formulating food products containing allulose and low sugar syrups is provided. The binding syrup composition overcomes limitations of allulose-containing products including product stickiness and failure to maintain shape and texture of the products. More particularly, the binding syrup compositions described herein contain low sugar syrups with low mono- and di-saccharide content in combination with allulose to provide binding and textural attributes to the allulose-containing food products that are comparable to full sugar products. Food products containing the allulose binding syrup compositions described herein and methods of making the same are also provided. Beneficially, food products having reduced caloric and sugar content are provided when employing the allulose-containing binding syrup compositions described herein.

Growing community of inventors

Bridgewater, NJ, United States of America

Didem Icoz