# US 11,439,168 B2 · Non-crystallisable D-allulose syrups

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- Number: US 11,439,168 B2
- Document ID: US11439168B2
- Status: Granted
- Kind: B2
- Application number: 16/471,717
- Filed: 2018-01-05
- Published: 2019-10-31
- Granted: 2022-09-13
- Earliest claimed: 2017-01-05
- Assignees: Roquette Freres
- Applicants: Roquette Freres
- Inventors: Baptiste Boit; Geoffrey Lacroix
- Web page: https://patentgrep.com/patent/US11439168B2

## CPC

- A23L 27/33: {containing sugars or derivatives}
- A21D 2/181: {Sugars or sugar alcohols (honey A21D2/34)}
- A21D 13/28: characterised by the coating composition
- A21D 13/41: Pizzas
- A23G 3/32: Processes for preparing caramel or sugar colours
- A23G 9/34: characterised by carbohydrates used, e.g. polysaccharides (characterised by the dairy products used A23G9/40)
- A23L 2/60: Sweeteners
- A23L 21/10: Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L 23/00: Soups; Sauces (soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60); Preparation or treatment thereof
- A23L 27/63: {Ketchup}
- A23L 29/30: containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (products from apiculture A23L21/20; artificial sweetening agents A23L27/30)
- B01D 61/027: {Nanofiltration}
- B01D 61/04: Feed pretreatment
- C07H 1/00: Processes for the preparation of sugar derivatives
- C07H 1/06: Separation; Purification
- C12P 19/02: Monosaccharides (2-ketogulonic acid C12P7/60)
- B01D 2311/04: Specific process operations in the feed stream; Feed pretreatment
- B01D 2311/08: Specific process operations in the concentrate stream
- B01D 2311/2626: Absorption or adsorption
- B01D 2311/2649: Filtration
- B01D 2311/2673: Evaporation
- B01D 2311/2697: Chromatography
- C07H 3/02: Monosaccharides
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- B01D: SEPARATION (separating solids from solids by wet methods B03B, B03D; by pneumatic jigs or tables B03B; by other dry methods B07; magnetic or electrostatic separation of solid materials from solid materials or fluids, separation by high-voltage electric fields B03C; centrifuges, vortex apparatus B04; presses per se for squeezing-out liquid from liquid-containing material B30B9/02; treatment of water C02F, e.g. softening by ion-exchange C02F1/42; {arrangements of air intake cleaners in gas turbine plants F02C7/05} ; arrangements or mounting of filters in air-conditioning, air-humidification or ventilation F24F13/28)
- C07H: SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS (derivatives of aldonic or saccharic acids C07C, C07D; aldonic acids, saccharic acids C07C59/105, C07C59/285; cyanohydrins C07C255/16; glycals C07D; compounds of unknown constitution C07G; polysaccharides, derivatives thereof C08B; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification C12N15/00; sugar industry C13)
- C12P: FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE {(brewing of beer C12C; producing vinegar C12J; producing specific peptides or proteins C07K; producing enzymes C12N9/00; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification C12N15/00; measuring or testing processes involving enzymes or microorganisms C12Q; measuring or testing processes involving nucleic acid amplification reactions C12Q1/6844; fermentation processes to form a food composition, A21 or A23; compounds in general, see the relevant compound class, e.g. C01, C07)}

## Abstract

A D-allulose syrup including, besides D-allulose, a D-allulose dimer mass content, expressed in terms of dry mass, greater than 1.5%. Also, a method for producing the syrup and the use thereof for producing food or pharmaceutical products.

## Claims

### Claim 1

D-allulose syrup comprising, in addition to the D-allulose, a mass content of D-allulose dimer, determined by gas chromatography (GC), greater than 1.5%.

### Claim 2 (depends on 1)

D-allulose syrup according to claim 1, wherein the D-allulose dimer content ranges from 1.9% to 20%.

### Claim 3 (depends on 1)

D-allulose syrup according to either of the preceding claim 1, wherein it has a D-allulose content greater than or equal to 75%.

### Claim 4 (depends on 1)

D-allulose syrup according to claim 1, wherein it comprises, relative to its dry mass:
from 75% to 99% of D-allulose;
from 0% to 20% of D-fructose;
from 0% to 10% of glucose;
from 1.5% (limit excluded) to 20% of D-allulose dimer.

### Claim 5 (depends on 1)

D-allulose syrup according to claim 1, wherein it has a dry matter content greater than 50%.

### Claim 6 (depends on 1)

Process for producing a D-allulose syrup according to claim 1, wherein it comprises:
a step of providing a D-allulose composition comprising D-allulose dimers;
a step of nanofiltration of said D-allulose composition;
a step of recovering the nanofiltration retentate;
a step of concentrating this retentate so as to provide the D-allulose syrup.

### Claim 7 (depends on 6)

Process according to claim 6, wherein a step of chromatography of a composition comprising D-allulose and D-fructose is carried out so as to provide the D-allulose composition.

### Claim 8 (depends on 7)

Process according to claim 7, wherein the composition comprising D-allulose and D-fructose is obtained by epimerization of a D-fructose solution.

### Claim 9 (depends on 6)

D-allulose syrup that can be obtained by means of the process of claim 6.