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US-20260123647-A1 - Food Compositions Having Allulose and Mastic Gum for Oral Care

US20260123647A1US 20260123647 A1US20260123647 A1US 20260123647A1US-20260123647-A1

Abstract

A food composition includes allulose having a concentration of about 43% to about 82% by weight, a cocoa product having a concentration of about 15% to about 50% by weight, and mastic gum or powder having a concentration of about 0.35% to about 2.71% by weight. A food composition also includes allulose having a concentration of about 55% to about 90% by weight, mastic gum or powder having a concentration of about 0.35% to about 5% by weight, and one or more plant-based proteins having a concentration of about 4.7% to about 32.5% by weight. The food compositions may further include secondary sweeteners, polysaccharide hydrocolloids, natural ingredients, plant-based nutrients, plant-based proteins, biominerals, vitamins and/or antioxidants as active ingredients. A confectionary product made with the food compositions and a method of making the food compositions are also disclosed. An allulose-based sweetener and method of making same are also disclosed.

Inventors

  • Ruiqi SONG
  • Kenneth Berk

Assignees

  • PULPDENT CORPORATION

Dates

Publication Date
20260507
Application Date
20251231

Claims (20)

  1. 1 . A food composition comprising: allulose having a concentration of about 43% to about 82% by weight; a cocoa product having a concentration of about 15% to about 50% by weight; and mastic gum or powder having a concentration of about 0.35% to about 2.71% by weight.
  2. 2 . The food composition of claim 1 , further comprising one or more plant-based proteins having a concentration of about 0.05% to about 0.14% by weight.
  3. 3 . The food composition of claim 1 , further comprising: at least one secondary sweetener having a concentration of about 0.6% to about 4% by weight, wherein the at least one secondary sweetener is isomaltulose and/or trehalose.
  4. 4 . The food composition of claim 1 , wherein the cocoa product includes cocoa butter, cocoa paste, and/or cocoa powder.
  5. 5 . The food composition of claim 1 , further comprising at least one gelling agent or polysaccharide hydrocolloid having a concentration of about 0.6% to about 1.9% by weight and water having a concentration of about 0.4% to about 1.0%, wherein the at least one polysaccharide hydrocolloid includes acacia gum or powder, guar gum or powder, locust bean gum or powder, gellan gum or powder, xanthan gum or powder, cellulose gum or powder, plant-derived chitosan, carob seed gum, tamarind seed gum, tara gum, gum tragacanth, agar, agarose, alginates, carrageenan, chia seeds, basil seeds, konjac, pectin, and/or pullulan.
  6. 6 . The food composition of claim 1 , further comprising one or more natural ingredients comprising polyphenol having a concentration of about 0.6% to about 2.5% by weight, wherein the one or more natural ingredients include grape seed extract, cranberry powder or extract, elderberry powder or extract, green tea powder or extract, coffee bean powder or extract, coffee cherry powder, hibiscus extract, fennel seed powder or extract, cardamom seed powder or extract, cinnamon powder or extract, beetroot powder, acerola extract, papaya extract, and/or ginger extract.
  7. 7 . The food composition of claim 1 , further comprising one or more biominerals having a concentration of about 0.1% to about 0.2% by weight, wherein the one or more biominerals includes calcium, magnesium, silicon, fluoride, and/or phosphate.
  8. 8 . A food composition comprising: allulose having a concentration of about 55% to about 90% by weight; mastic gum or powder having a concentration of about 0.35% to about 5% by weight; and one or more plant-based proteins having a concentration of about 4.7% to about 32.5% by weight.
  9. 9 . The food composition of claim 8 , wherein the one or more plant-based proteins include almond protein, pumpkin seed protein, and/or sesame seed protein.
  10. 10 . The food composition of claim 8 , further comprising: at least one secondary sweetener having a concentration of about 2% to about 4% by weight, wherein the at least one secondary sweetener is isomaltulose and/or trehalose.
  11. 11 . The food composition of claim 8 , further comprising a cocoa product having a concentration of about 0.1% to about 14.6% by weight, wherein the cocoa product includes cocoa butter, cocoa paste, and/or cocoa powder.
  12. 12 . The food composition of claim 8 , further comprising at least one gelling agent or polysaccharide hydrocolloid having a concentration of about 0.7% to about 2.0% by weight and water having a concentration of about 0.4% to about 1.4%, wherein the at least one polysaccharide hydrocolloid includes acacia gum or powder, guar gum or powder, locust bean gum or powder, gellan gum or powder, xanthan gum or powder, cellulose gum or powder, plant-derived chitosan, carob seed gum, tamarind seed gum, tara gum, gum tragacanth, agar, agarose, alginates, carrageenan, chia seeds, basil seeds, konjac, pectin, and/or pullulan.
  13. 13 . The food composition of claim 8 , further comprising one or more natural ingredients comprising polyphenol having a concentration of about 0.6% to about 2.5% by weight, wherein the one or more natural ingredients include grape seed extract, cranberry powder or extract, elderberry powder or extract, green tea powder or extract, coffee bean powder or extract, coffee cherry powder, hibiscus extract, fennel seed powder or extract, cardamom seed powder or extract, cinnamon powder or extract, beetroot powder, acerola extract, papaya extract, and/or ginger extract.
  14. 14 . The food composition of claim 8 , further comprising one or more biominerals having a concentration of about 0.1% to about 0.2% by weight, wherein the one or more biominerals includes calcium, magnesium, silicon, fluoride, and/or phosphate.
  15. 15 . A method of making a food composition, the method comprising: melting crystalline allulose to form a melted allulose; cooling the melted allulose to about 45° C. to about 70° C.; adding mastic gum or powder to the cooled melted allulose to form a mixture; and blending one or more plant-based proteins and/or one or more cocoa products with the mixture at a temperature of about 45° C. to about 70° C. to form a blended mixture.
  16. 16 . The method of claim 15 , further comprising melting at least one secondary sweetener with the crystalline allulose, wherein the mastic gum or powder is added to the cooled melted allulose and melted secondary sweetener to form the mixture, wherein the at least one secondary sweetener is isomaltulose and/or trehalose.
  17. 17 . The method of claim 15 , further comprising dissolving at least one polysaccharide hydrocolloid in water to form a gel solution and adding the gel solution to the blended mixture, wherein the at least one polysaccharide hydrocolloid includes acacia gum or powder, guar gum or powder, locust bean gum or powder, gellan gum or powder, xanthan gum or powder, cellulose gum or powder, plant-derived chitosan, carob seed gum, tamarind seed gum, tara gum, gum tragacanth, agar, agarose, alginates, carrageenan, chia seeds, basil seeds, konjac, pectin, and/or pullulan.
  18. 18 . The method of claim 15 , further comprising adding one or more natural ingredients comprising polyphenol to the blended mixture, wherein the one or more natural ingredients include grape seed extract, cranberry powder or extract, elderberry powder or extract, green tea powder or extract, coffee bean powder or extract, coffee cherry powder, hibiscus extract, calcium from algae, fennel seed powder or extract, cardamom seed powder or extract, cinnamon powder or extract, beetroot powder, acerola extract, papaya extract, and/or ginger extract.
  19. 19 . The method of claim 15 , wherein the one or more plant-based proteins include brown rice protein, almond protein, pumpkin seed protein, and/or sesame seed protein.
  20. 20 . The method of claim 15 , further comprising adding one or more biominerals to the blended mixture, wherein the one or more biominerals includes calcium, magnesium, silicon, fluoride, and/or phosphate.

Description

CROSS REFERENCE TO RELATED APPLICATIONS The present application is a continuation-in-part of International Patent Application No. PCT/US2024/012569, filed Jan. 23, 2024, and claims the benefit of U.S. provisional patent application No. 63/742,415, filed Jan. 6, 2025, the disclosures of which are incorporated by reference herein in their entirety. TECHNICAL FIELD The present invention relates to food compositions having allulose and mastic gum, and more specifically relates to low calorie and low glycemic food compositions having allulose and mastic gum that may be used for confectionary and snack products that promote oral health care, particularly with anti-plaque and anti-caries functions. BACKGROUND ART Dental plaque is a naturally occurring, sticky biofilm composed primarily of bacteria that consistently develops on teeth and gums. Dental plaque starts to form again within minutes after a professional cleaning, typically returning to its previous state within 24-48 hours. Within this biofilm, various bacteria break down fermentable carbohydrates for growth, producing acids in the process. Frequent consumption of these carbohydrates can lead to excessive acid production, disrupting the bacterial balance in the biofilm, increasing the risk of enamel demineralization, and promoting cavities. See, e.g., Riva Touger-Decker et al. “Sugars and dental caries23,” The American Journal of Clinical Nutrition, Volume 78, Issue 4, 2003, Pages 881S-892S. Some bacteria also produce enzymes that convert fermentable carbohydrates to glucans, further enhancing biofilm development. If plaque is not removed, it eventually hardens into dental calculus (tartar), which is linked to gingivitis, periodontitis, teeth discoloration, and bad breath, and can only be removed by a dental professional. The rapid formation of dental plaque biofilm, along with its sticky, acid-producing and reoccurring nature, makes regular and effective oral hygiene crucial for plaque control and reducing related oral disease. While traditional products like toothpastes, gels and mouth washes are designed to help loosen and remove plaque when used with brushing and rinsing, there is growing interest in anti-plaque food products such as chewy candies. These anti-plaque food products offer advantages over conventional options, which often require access to a sink or can be awkward to use, like dental floss. Functional foods are portable and convenient, fitting easily into a busy lifestyle and allowing for use multiple times a day, especially after meals. By turning oral care into a pleasant treat, anti-plaque food products encourage regular use and may help improve consumers' oral hygiene. Such anti-plaque food products could also make it simpler to care for the teeth of children and senior citizens, who may struggle with consistent brushing, effectively turning a snacking moment into a chance for oral care. The fermentable sugars in traditional chewy candies and sticky snacks, like sucrose, glucose, and fructose, are metabolized by dental plaque bacteria into acids. These acids erode tooth enamel and contribute to plaque buildup. Over years, the confectionery industry has aimed to produce sugar-free or low-sugar alternatives that match the texture, mouthfeel, and shelf life of conventional chewy candies. Sweeteners such as maltitol, sorbitol, xylitol, and isomalt, common in sugar-free chews and gummies, avoid promoting tooth decay because bacteria cannot metabolize them. However, when eaten in typical candy portions, these poorly digested sugar alcohols often cause gastrointestinal issues like bloating and a laxative effect. These issues have created an ongoing demand for other bulk sweeteners suitable for chewy treats. Allulose, a rare sugar that does not cause cavities, is well-tolerated, and has no effect on blood glucose, has become a promising option with potential anti-plaque benefits. See, e.g., Han S et al., “Unveiling the impact of allulose on oral microbiota and biofilm formation via a cariogenic potential assessment platform,” Front. Cell. Infect. Microbiol. 15:1670139 (2025). Allulose offers a wide range of systemic health advantages not found in many other sweeteners, such as anti-inflammatory, antioxidation, platelet aggregation-reducing, blood sugar-lowering, lipid-lowering, GLP-1-increasing, anti-obesity, and antiparasitic properties. See, e.g., FDA issues draft guidance regarding the declaration of allulose on the nutrition Facts label, (2019), https://www.fda.gov/food/cfsan-constituent-updates/fda-issues-draft-guidance-regarding-declaration-allulose-nutrition-facts-label; N. Mijailovic et al., “Rare Sugars: Recent Advances and Their Potential Role in Sustainable Crop Protection,” Molecules, 2021, 26(6), 1720; W. Zhang et al., “D-allulose, a versatile rare sugar: recent biotechnological advances and challenges,” Critical Reviews in Food Science and Nutrition, 2023, 63:22, 5661-5679; T. Shintani et al., “d-Allulose, a stereoisomer of d-fr