Allulose Application In Ice Cream · 2019. 11. 21. · Frozen dairy desserts (ice cream, soft...

External use permittedCopyright © Tate & Lyle PLC 2016

Allulose Application In Ice Cream

Darshan Purohit – Senior Scientist


Introduction to Allulose

2

External use permitted

Structure of Allulose


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


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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


//upload.wikimedia.org/wikipedia/commons/b/be/Skeletal_Structure_of_D-Fructose.svg


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


7

So Much More Than Sweetening


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)


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


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



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


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


Clinical & Regulatory

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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



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.



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.


Allulose Intended Usage Levels by Category (GRN 400, 498, 693)


Allulose GRAS in the United StatesCurrent use levels set for foods and beverages

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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:


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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



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.

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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).


Example of a juice drink with label impact


Regulatory Overview – Allulose approvals and labeling

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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


Standard of Identity

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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


Consumer Insights

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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


▪ 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

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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

photos.tateandlyle.com


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

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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.


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

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https://www.uoguelph.ca/foodscience/sites/uoguelph.ca.foodscience/files/public/FreezingCurveCalculation.pdf


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


Almond Based Frozen Desserts

Nutritional Comparisons:

Reference Formula Reduced Sugar (with Allulose)


Melt Test For Almond Frozen Dessert

29

Weig

htof

melted p

rouduct

in g

ram

s


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


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.


Questions?

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Allulose Application In Ice Cream · 2019. 11. 21. · Frozen dairy desserts (ice cream, soft...

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