Professional Documents
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Allulose Application in Ice Cream: Darshan Purohit - Senior Scientist
Allulose Application in Ice Cream: Darshan Purohit - Senior Scientist
Allulose
Allulose
Kcal/g 0.4
(lida et al 2010; Matsuo et al 2003)
120
100 DOLCIA PRIMA®
Sweetness
80 Sucrose
60
40
20
0
0 6 12 18 24 30
Time (sec)
7
© 2019 Tate & Lyle - Region: USA
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DOLCIA PRIMA® synergy with HPS helps balance your sweetener profile
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Product Format:
DOLCIA PRIMA®
Beverage Bakery
Benefits: low/no calorie and sugar | no Benefits: reduced calorie and sugar |
artificial sweeteners | balance freeze thaw stability
sweetness profile | enhanced
mouthfeel
HOW IT WORKS
• 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.
RTE
Bakery Sauce & Sugar Frozen
Cereal
Syrup Subs. Dessert
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
© 2018 Tate & Lyle - Region: USA
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Regulatory Update:
FDA Position on Allulose
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 allulose
is 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. 16
© 2018 Tate & Lyle - Region: USA
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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.
OLD NEW
Reflects Calorie &
Allulose Labeling Sugar Reduction Allulose Labeling
*Percent Daily Values are based on a 2,000 *Percent Daily Values are based on a 2,000
Calorie diet Calorie diet
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).
USA Brazil
• Approved as ingredient • Ongoing discussion with ANVISA Board.
• 0.4 kcal/g • Revised dossier submitted to ANVISA
• Allowed as exempt from sugars and added sugars line of
NFP
• Included in total carbs as % of caloric daily value
Singapore EU
• Proposed a meeting with Singapore authority after US FDA • Dossier preparation on-going
publishes nutrition labeling decision to ensure alignment and • Dietary Intake Assessment being revised due to release of
consistency of approach new intake model by EFSA
• Follow up activities will be to determine how best to leverage • Will submit dossier in 2019
Singapore labeling decision throughout region.
• AUS/NZ
• Dossier to be submitted following EU submission
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Standard of Identity
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.
Sugar
Extremely
Familiar Avoid Know It/Like It
High-fructose
Corn syrup
corn syrup
Fructose Glucose
Aspartame Stevia
Sucrose
Stevia extract
Dextrose
Average familiarity
Sucralose and impression
Steviol
Monk fruit extract
Erythritol glycosides
Ace K
Allulose
Key Points
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Freezing Point Depression Calculations
FPDSE = 2.12 °C
Initial Freezing Point of The Mix: -2.49 °C
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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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
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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
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. Thi s product information is
External use permitted published for your consideration and independent verification. Tate & Lyle accepts no liability for its accuracy or completeness.
Nutritional Comparisons
Nutritional Comparisons:
Full Ingredient Statement: Skim Milk, Full Ingredient Statement: Skim Milk, Full Ingredient Statement: Skim Milk,
Cream, Sucrose, Corn Syrup, Nonfat Cream, Maltitol, Allulose, Soluble Corn Cream, Maltitol, Soluble Corn Fiber,
Dry Milk, Mono & Diglycerides, Locust Fiber, Nonfat Dry Milk, Mono & Allulose, Nonfat Dry Milk, Mono &
Bean Gum, Guar Gum, Carrageenan. Diglycerides, Locust Bean Gum, Guar Diglycerides, Locust Bean Gum, Guar
Gum, Carrageenan, Natural Flavor. Gum, Steviol Glycosides, Carrageenan.
© 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. Thi s product information is
External use permitted published for your consideration and independent verification. Tate & Lyle accepts no liability for its accuracy or completeness.
Questions?
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