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External use permittedCopyright © Tate & Lyle PLC 2016
Allulose Application In Ice Cream
Darshan Purohit – Senior Scientist
External use permittedCopyright © Tate & Lyle PLC 2019
Introduction to Allulose
2
External use permitted
Structure of Allulose
External use permitted
4
Allulose is a non-artificial sweetening ingredient
that provides the sensory experience (taste and
texture) of sugar without the calories.
70%of the sweetness
of sucrose
• Allulose is a rare sugar, found in nature in
small amounts in raisins, and figs
• Delivers bulk and mouthfeel
• Improves temporal profile with similar
upfront sweetness like sucrose
• Provides synergy with sweeteners such as
stevia and sucralose
We call it DOLCIA PRIMA®
Allulose: the sugar
replacement like no other
vs. 4kcal/g for
sucrose
0.4
kcal/g
© 2019 Tate & Lyle - Region: USA
External use permitted
5
Allulose: A naturally-
occurring, low calorie
sugar that exists in nature
in very small quantities
As a global provider of distinctive, high-
quality ingredients and solutions, Tate & Lyle
has developed a proprietary process to
make allulose more widely available. Our
process includes a series of steps, firstly to
convert the starch in corn kernels into the
rare sugar DOLCIA PRIMA® Allulose.
AlluloseAllulose
Kcal/g 0.4(lida et al 2010; Matsuo et al 2003)
Glycemic No Increase in blood
glucose or insulin(lida et al 2008; Hayashi 2010)
* We consider DOLCIA
PRIMA® to be non-artificial, allulose is a
naturally occurring sugar
© 2019 Tate & Lyle - Region: USA
External use permitted
Temporal Profile Compared to Sugar
0
20
40
60
80
100
120
0 6 12 18 24 30
Sw
ee
tne
ss
Time (sec)
DOLCIA PRIMA®
Sucrose
External use permitted
7
So Much More Than Sweetening
© 2019 Tate & Lyle - Region: USA
SweetnessSweetener
SynergyStability
Physical
BehaviorTolerance
• A rare sugar,
monosaccharide, found in
nature in small amounts
in raisins, figs
• 70% the sweetness of
sugar and is Non-Artificial
• 90% fewer calories vs.
sugar (0.4kcal/g vs.
4kcal/g for sucrose)
• Allowed exemption from
total sugars and added
sugars per FDA guidance
• Provides synergy with
sweeteners such as
stevia and sucralose
• Improves temporal
profile with similar
sweetness to sucrose
• Temporal profile of the
sweetener
combinations are
shown to be closer to
that of sucrose than for
high-potency sweetener
alone
• Processing stability in
food production
• Storage stability in shelf
life
• Physical performance
stability in finished
product storage
• Provides sugar- like
functionality to finished
products
• Provides the bulk and
texture of a sugar
• Depresses freezing
point, lowers Aw, etc.
• Handles in processing
like other bulk
ingredients
• It is not
metabolized
• It does not
increase blood
glucose or insulin
levels
• It has digestive
tolerance at
approved usage
levels
• It is “tooth friendly”
(non-cariogenic)
External use permitted
DOLCIA PRIMA® synergy with HPS helps balance your sweetener profile
The addition of 5.5% ds of DOLCIA PRIMA® Allulose Syrup to TASTEVA® Stevia Sweetener improved overall temporal profile
8
External use permitted
Product Format:
DOLCIA PRIMA®
9
DOLCIA PRIMA® LS
Allulose Syrup
DOLCIA PRIMA® DS
Allulose Crystalline
• 71% dry solids
• It behaves, and can be handled, in a similar way
to other liquid sugars
• DOLCIA PRIMA® LS Allulose Syrup is 0.4 kcal/g
DS and has a minimum of 95% purity
• DOLCIA PRIMA® DS Crystalline Allulose is 0.4
kcal/g and has a minimum of 99.1% purity
© 2019 Tate & Lyle - Region: USA
External use permitted
DOLCIA PRIMA® Allulose
Application
BeverageBenefits: low/no calorie and sugar | no
artificial sweeteners | balance
sweetness profile | enhanced
mouthfeel
BakeryBenefits: reduced calorie and sugar |
freeze thaw stability
© 2019 Tate & Lyle - Region: USA
Dairy & Frozen DairyBenefits: reduced calorie and sugar |
smooth body | non-artificial sweetener
| freeze thaw stability
SSD (Convenience)Benefits: low/no calorie and sugar | no
artificial sweeteners | balance
sweetness profile
External use permittedCopyright © Tate & Lyle PLC 2019
Clinical & Regulatory
11
External use permitted
Clinical information about
DOLCIA PRIMA® Allulose
HOW IT WORKS
DOLCIA PRIMA® Allulose:
• is absorbed but not metabolized by the
body, and therefore has almost zero
calories
• is a monosaccharide like glucose, but its
structure is different, which means the body
doesn’t metabolize it
• does not raise blood glucose or insulin
levels in healthy individuals or when
consumed by people with type 2 diabetes
• is generally recognized as safe (GRAS) by
the United States Food and Drug
Administration (FDA) for use as a food and
beverage ingredient, which means it is safe
for all consumers, including children
© 2019 Tate & Lyle - Region: USA
External use permitted
Digestive Tolerance:Allulose is tolerated within intended use levels
• Published studies:
• Acute dose study in healthy adults indicates allulose is tolerated at 30g.
• 12 week study in healthy adults indicates allulose is tolerated at 15g/day.
• Tate & Lyle supported studies testing allulose in healthy adults demonstrates
similar findings to the published literature:
• 12 week study testing 15g/day and 30g/day of allulose in a beverage demonstrates no
significant differences between allulose treatments and control treatment (HFCS) for
loose stools or other gastrointestinal symptoms (abdominal pain, stomach noises,
flatulence, abdominal distension, nausea & vomiting).
• Short term studies (5 days, 28 days) testing allulose doses above 30g/d in various
matrices (foods, beverage) indicate varying tolerance.
• Tate & Lyle supported study in children (6-8 yo) demonstrates that allulose in a
beverage with lunch is tolerated within inclusion levels (2.5g as 2.1% and 4.2g as
3.5%).
Source: Iida et al . Journal of the Japanese Council for Advanced Food Ingredients Research 2007;10:15-19. Hayashi et al. Biosci Biotechnol Biochem 2010;74:510. Atlantia Food
Clinical Trials. Adult 12 week study. 2017. Atlantia Food Clinical Trials. Children acute dose study. 2017.
© 2019 Tate & Lyle - Region: USA
External use permitted
Guideline for Consumption30 grams/day
Bakery Sauce &
Syrup
RTE
Cereal Sugar
Subs.Frozen
Dessert
Dairy &
Yogurt BeverageFilling &
Frosting
Puddings
& Gelatins
Intended
Usage Level 10%* 10% 10% 100% 5%
g/serving 4.0 g 4.0 g 4.0 g 4.0 g 6.0 g
Intended
Usage Level 5% 3.5% 10% 10%
g/serving 8.5 g 12.3 g 12.5 g 14.0 g
* Bakery intended usage level 10-100% based on GRN 693. Maximum daily consumption at 30 grams/day.
© 2018 Tate & Lyle - Region: USA
Allulose Intended Usage Levels by Category (GRN 400, 498, 693)
External use permitted
Allulose GRAS in the United StatesCurrent use levels set for foods and beverages
15
GRN 400, CJ Cheiljedang Inc., 2011
Calculated EDI based on conditions of use (Cheiljedang data)
Mean = 12.6 g/p/d
90th percentile = 28.5 g/p/d
GRN 498, Matsutani Chemical Industry Ltd., 2013
Calculated EDI based on conditions of use
Mean = 9.0 g/p/d
90th percentile = 24.8 g/p/d
Food Category
Beverages (non-alcoholic)
Cereals
Chewing gum
Confections and frostings
Frozen dairy desserts (ice cream, soft serve, sorbet
Dressings for salad
Gelatins, pudding and fillings
Jams and jellies
Sugar
Yogurt (regular and frozen)
Sugar substitutes
Sweet sauces and syrups
Bakery products (rolls, cakes, pies, pastries, and cookies
Fat based creams
5%
50%
5%
5%
10%
50%
5%
25%
10%
10%
5%
100%
10%
3.5%
-
-
5%
50%
5%
5%
10%
50%
5%
25%
10%
10%
5%
100%
10%
3.5%
10-100%
5%
Hard candies (including pressed candy, mints)
Soft candies (non-chocolate, plain chocolate, chocolate coated)
10%
50%
5%
70%
25%
5%
100%
-
10%
10%
-
-
-
-
-
-
GRN
400
GRN
498
GRN
693
Medical foods
Coffee mix
10%15%
30% 10%
-
-
GRN 693, Sam Yang Corp., 2017
Calculated EDI based on conditions of use
Mean = 11 g/p/d
90th percentile = 30 g/p/d
Approvals:
External use permitted
16
A quote from Dr. Susan Mayne (CFSAN Director) is very positive and states (emphasis added):
Ensuring that consumers have current, science-based information is one of the key goals of our Nutrition Innovation Strategy. We want Americans to be able to easily determine the most relevant and useful information available when looking at Nutrition Facts and Supplement Facts labels. One of the several approaches we’ve taken to achieve this important goal is issuing new labeling guidances when we identify an area where further clarity is needed. Today, we’re taking such a step by issuing a draft guidance on the labeling of allulose, a sweetener that may be used as a substitute for certain sugars in foods, so that the information presented on Nutrition and Supplement Facts labels appropriately represents its unique properties,” said Susan Mayne, Ph.D., director of FDA’s Center for Food Safety and Applied Nutrition. “The latest data suggests that alluloseis different from other sugars in that it is not metabolized by the human body in the same way as table sugar. It has fewer calories, produces only negligible increases in blood glucose or insulin levels, and does not promote dental decay. As such, we’ve issued guidance today stating that we intend to exercise enforcement discretion to allow allulose to be excluded from the total and added sugars declarations on the Nutrition Facts and Supplement Facts labels when allulose is used as an ingredient. Allulose will still count towards the caloric value of the food on the label – but the guidance document issued today states our intent to exercise enforcement discretion to allow the use of a revised, lower calorie count. As with other ingredients, allulose must still be declared in the ingredient list. This is the first time the FDA has stated its intent to allow a sugar to not be included as part of the total or added sugars declarations on labels, a reflection of our flexible and science-based approach to food product labeling.
Regulatory Update:
FDA Position on Allulose
© 2018 Tate & Lyle - Region: USA
External use permitted
US ONLY - Impact of Allulose Label Change:Allulose is now allowed to be exempt from sugar and added sugar on the label. FDA guidance aligns with both consumer and customers need for BOTH sugar AND calorie reduction.
17
OLD
Allulose Labeling
Nutrition FactsServing Size 8 fl oz
Serving Per Container
Amount Per Serving
Calories 45% Daily Value*
Total Fat 0g
5%
Trans Fat 0g
Cholesterol 0mg
Sodium 105mg
Protein 0mg
Not a significant source of trance fat, dietary fiber,Vitamin A, vitamin C, Calcium and iron.
*Percent Daily Values are based on a 2,000Calorie diet
Total Carbohydrate 15g
5%
0%
0%
0%
Saturated Fat 0g 0%
Total Sugars 14g
Dietary Fiber 0g 0%
Includes 14g Added Sugars 28%
NEW
Allulose Labeling
Nutrition FactsServing Size 8 fl oz
Serving Per Container
Amount Per Serving
Calories 45% Daily Value*
Total Fat 0g
5%
Trans Fat 0g
Cholesterol 0mg
Sodium 105mg
Protein 0mg
Not a significant source of trance fat, dietary fiber,Vitamin A, vitamin C, Calcium and iron.
*Percent Daily Values are based on a 2,000Calorie diet
Total Carbohydrate 15g
5%
0%
0%
0%
Saturated Fat 0g 0%
Dietary Fiber 0g 0%
Includes 7g Added Sugars 14%
Total Sugars 7g
Reflects Calorie & Sugar Reduction
Allulose Caloric value0.4 kcal/g
Carbohydratesremains the same
Allulose now exempt from total sugars and added sugars on NFP
Ingredients: Water, allulose, contains less than 2%: concentrated juices (apple, clarified pineapple, passionfruit, orange), fruit purees (apricot papaya, guava), ascorbic acid,
natural and artificial flavors, pectin, acacia gum, ester gum, yellow 5, sucralose, potassium sorbate and sodium hexametaphosphate (preservatives).
© 2019 Tate & Lyle - Region: USA
Example of a juice drink with label impact
External use permitted
Regulatory Overview – Allulose approvals and labeling
18
USA
• Approved as ingredient
• 0.4 kcal/g
• Allowed as exempt from sugars and added sugars line of
NFP
• Included in total carbs as % of caloric daily value
Brazil
• Ongoing discussion with ANVISA Board.
• Revised dossier submitted to ANVISA
Singapore
• Proposed a meeting with Singapore authority after US FDA
publishes nutrition labeling decision to ensure alignment and
consistency of approach
• Follow up activities will be to determine how best to leverage
Singapore labeling decision throughout region.
EU• Dossier preparation on-going
• Dietary Intake Assessment being revised due to release of
new intake model by EFSA
• Will submit dossier in 2019
• AUS/NZ• Dossier to be submitted following EU submission
Mercusor & Colombia
• Due to progress with FDA and Brazilian ANVISA we are
accelerating our submissions in Southern Cone
• Preparing submission for Argentina and Southern Cone region
of LATAM
• Dossiers will be submitted by mid 2019
China
• Working on dossier strategy
• Approvals will take 2-3 years
Canada
• Pre-submission meeting with Health Canada complete
• Submission planned to Health Canada Summer 2019
• Usage as flavor (FEMA GRAS accepted) beverage only
• Approval will likely take 2 years
Saudi Arabia & United Arab Emirates
• Submitted to health authorities as food ingredient
• Approvals delayed due to changes in gov’t staff
• Working to re-open dialogue
External use permitted
Standard of Identity
19
Nutritive Sweetener Status of Allulose
• Allulose meets the definition of a Nutritive Sweetener per CFR 170.3
• As such, Allulose meets the criteria for inclusion in standardized products that allow Nutritive Sweeteners in general such as chocolate and certain milk products
• It is ultimately up to the final user to determine whether or not they wish to consider DOLCIA PRIMA® Allulose as a nutritive sweetener/carbohydrate
External use permittedCopyright © Tate & Lyle PLC 2019
Consumer Insights
20
External use permitted
In the US, fructose, dextrose and allulose all have neutral impressions with varying levels of awareness.
Although the average consumer is not very familiar with many of the sweeteners, on average, they do have a more positive impression of sugar, stevia, glucose and monk fruit extract. Consumers do seem to distaste HFCS and aspartame, on average.
© 2019 Tate & Lyle 21
Base: n=772 Total Representative Consumers
Questions: Q10. How would you rate your familiarity with each of the sweeteners below?
(Scale: 1=Not At All Familiar To 5=Extremely Familiar)
Q11. How do you feel about each of the sweeteners below? (Scale: 1=Very Negative To 5=Very Positive)
Sugar
Stevia
Stevia extract
Monk fruit extract
Glucose
Steviol glycosides
Fructose
Sucrose
Dextrose
Allulose
Erythritol
Ace K
Corn syrup
Sucralose
Aspartame
High-fructose corn syrup
Avoid Know It/Like It
Build OnDon’t Know/Don’t Like
ExtremelyFamiliar
Very Negative
Impression
Not At All Familiar
Very Positive
Impression
Average familiarity and impression
US Sweetener Label Research – August 2017
External use permitted
▪ GRN guidelines allow up to 5% usage in the finished product
▪ Allulose can be added to inclusions, variegates, etc. or added to mix provided the total sum of all contents does not exceed 5% in the finished frozen dessert
▪ Allulose can be added as a natural flavor at up to 1.5% in the finished frozen per FEMA GRAS 4897
22
Frozen Desserts (Ice Cream, Sherbet, Sorbet etc.)
As with all decisions concerning food labeling, manufacturers
should consult with their own regulatory and legal advisors prior
to making labeling decisions
External use permitted
Allulose Application In Ice Cream/Frozen Dessert
Functional Attributes Sugar Allulose
Sweetness Yes Yes
Mouthfeel Yes Yes
Solids/Bulk Yes Yes
Freezing Point Depression Yes Yes
23
Key Points
• 90% Less Calories• About 70% Sweet compared to Sugar• Does no cause insulin spike• Can be used in no sugar added products• Freezing point depression about 1.9 times compared to sugar
• Molecular weight of allulose ~ 180 g/mol vs sugar ~ 342 g/mol• Can reduce use of sugar alcohols• 5% maximum usage in formulation in U.S.
External use permitted
Freezing Point Depression Calculations
FPDT = FPDSE + FPDSA
SE = (NMS x 0.545) + (WS x 0.765) + S + (10DE CSS x 0.2) + (36DE CSS x 0.6) + (42DE CSS x 0.8) + (62DE CSS x 1.2) + (HFCS x 1.8) + (F x 1.9) *
Scenario A: 10% Fat, 10% MSNF & 16.5% Sugar
SE = (10 x 0.545) + (0 x 0.765) + 16.5 + (0x 0.2) + (0x 0.6) + (0x 0.8) + (0 x 1.2) + (0 x 1.8) + (0 x 1.9) = 21.95
FPDSE = 2.12 °C
Initial Freezing Point of The Mix: -2.49 °C
Scenario B: 10% Fat, 10% MSNF, 11.5% Sugar & 5% Allulose
SE = (10 x 0.545) + (0 x 0.765) + 11.5 + (0x 0.2) + (0x 0.6) + (0x 0.8) + (0 x 1.2) + (0 x 1.8) + (5 x 1.9) = 26.45
FPDSE = 2.57 °C
Initial Freezing point of The Mix: -2.94 °C
*Source: https://www.uoguelph.ca/foodscience/sites/uoguelph.ca.foodscience/files/public/FreezingCurveCalculation.pdf
24
External use permitted
Almond Based Frozen Dessert Example
Formula Details:
▪ Reference Formula Full Sugar
▪ Trial Formula Reduced Sugar, DOLCE PRIMA® Allulose
% Formula
Reference Reduced Sugar
Water 63.880 63.880
Sunflower Oil 5.000 5.000
Almond Butter 8.220 8.220
Granulated Sugar 16.500 11.500
DOLCIA PRIMA® Crystalline Allulose - 5.000
Tapioca Syrup Solids 5.000 5.000
CC-4226NG Frozen Dessert Stab 1.050 1.050
Sea Salt 0.150 0.150
Sunflower Lecithin 0.200 0.200
100.000 100.000
External use permitted
Almond Based Frozen Desserts
Nutritional Comparisons:
Reference Formula Reduced Sugar (with Allulose)
External use permitted
Melt Test For Almond Frozen Dessert
29
Weig
htof
melted p
rouduct
in g
ram
s
External use permitted
NSA Ice Cream Examples
Formula Details:▪ Reference Formula 10% Butterfat, Full Sugar
▪ Test Formula #1 No Sugar Added Ice Cream, using ZOLESSE as a Natural Flavor
▪ Test Formula #2 No Sugar Added Ice Cream, using OPTIMIZERTM 2.1 to reduce Sugar Alcohols
© Tate & Lyle 2019
The applicability of label claims, health claims and the regulatory and intellectual property status of our ingredients varies by jurisdiction. You should
obtain your own advice regarding all legal and regulatory aspects of our ingredients and their usage in your own products to determine suitability for
their particular purposes, claims, freedom to operate, labelling or specific applications in any particular jurisdiction. This product information is
published for your consideration and independent verification. Tate & Lyle accepts no liability for its accuracy or completeness.
ZOLESSE as OPTIMIZER 2.1
Reference Natural Flav Optimized
Butterfat 10.000 10.000 10.000
MSNF 10.000 10.000 10.000
Sucrose 12.000 - -
CSS, 36DE 5.000 - -
DOLCE PRIMA® Allulose - 5.000 5.000
PROMITOR® SCF 85 - 2.000 5.472
Maltitol - 10.000 6.500
ZOLESSE Stevia - 0.008 -
OPTIMIZERTM 2.1 Stevia - - 0.028
CC-346 Stabilizer 0.350 0.350 0.350
37.350 37.350 37.350
External use permitted
Nutritional Comparisons
Nutritional Comparisons:
Reference Formula (Full Sugar) Trial 1 Trial 2
© Tate & Lyle 2019
The applicability of label claims, health claims and the regulatory and intellectual property status of our ingredients varies by jurisdiction. You should
obtain your own advice regarding all legal and regulatory aspects of our ingredients and their usage in your own products to determine suitability for
their particular purposes, claims, freedom to operate, labelling or specific applications in any particular jurisdiction. This product information is
published for your consideration and independent verification. Tate & Lyle accepts no liability for its accuracy or completeness.
Full Ingredient Statement: Skim Milk, Cream, Sucrose, Corn Syrup, Nonfat Dry Milk, Mono & Diglycerides, Locust Bean Gum, Guar Gum, Carrageenan.
Full Ingredient Statement: Skim Milk, Cream, Maltitol, Allulose, Soluble Corn Fiber, Nonfat Dry Milk, Mono & Diglycerides, Locust Bean Gum, Guar Gum, Carrageenan, Natural Flavor.
Full Ingredient Statement: Skim Milk, Cream, Maltitol, Soluble Corn Fiber, Allulose, Nonfat Dry Milk, Mono & Diglycerides, Locust Bean Gum, Guar Gum, Steviol Glycosides, Carrageenan.
External use permitted
Questions?
35