# US 11,896,027 B2 · Reduced sugar composition

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- Number: US 11,896,027 B2
- Document ID: US11896027B2
- Status: Granted
- Kind: B2
- Application number: 16/624,622
- Filed: 2018-06-20
- Published: 2020-04-30
- Granted: 2024-02-13
- Earliest claimed: 2017-06-20
- Assignees: Sugarfayre Limited
- Applicants: Sugarfayre Limited
- Inventors: Karl Richard Miller; John Robert Russell
- Web page: https://patentgrep.com/patent/US11896027B2

## CPC

- A23G 3/42: characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G3/46)
- A23G 3/343: {Products for covering, coating, finishing, decorating}
- A23G 2200/06: containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

## Abstract

The present invention relates to a sugar paste substrate with a reduced sugar content comprising fondant, fructooligosaccharides (oligofructose or oligofructan) and starch. The paste can be used in standard sugar paste substrate processes, for example to produce printed decorations.

## Claims

### Claim 1

A sugar paste substrate sheet configured for edible printing and having a composition comprising:
50-60% fondant by weight;
10-15% fructooligosaccharides (FOS) by weight, wherein the FOS comprises at least one of oligofructose or oligofructan; and
20-30% starch by weight;
wherein the fondant comprises sugar, a percentage of the sugar in the fondant by weight being at least 85%, wherein
the sugar includes sucrose and at least one of glucose syrup or dried glucose syrup;
wherein, through combining the fondant with 40-50% additional ingredients by weight, the additional ingredients comprising the FOS and the starch, a percentage of the sugar in the composition by weight is at least 30% lower than the percentage of the sugar in the fondant by weight; and
wherein the composition is sufficiently flexible for rolling or sheeting to create the sugar paste substrate sheet having a thickness between about 0.7 mm and about 3 mm for use in desktop printing and/or screen printing using edible ink.

### Claim 2 (depends on 1)

The sugar paste substrate sheet of claim 1, wherein the FOS and the starch are provided at a ratio of about 1:2.

### Claim 3 (depends on 1)

The sugar paste substrate sheet of claim 1, wherein the starch is selected from corn (maize), pea, potato, sweet potato, sorghum, banana, barley, wheat, rice, sago, amaranth, tapioca, arrowroot, and canna starch.

### Claim 4 (depends on 3)

The sugar paste substrate sheet of claim 3, wherein the starch is tapioca starch.

### Claim 5 (depends on 1)

The sugar paste substrate sheet of claim 1, wherein the sugar of the fondant comprises the sucrose and the at least one of glucose syrup or dried glucose syrup at a ratio of about 10:1.

### Claim 6 (depends on 1)

The sugar paste substrate sheet of claim 1, wherein the composition further comprises at least one of a humectant or a preservative.

### Claim 7 (depends on 1)

The sugar paste substrate sheet of claim 1, wherein the composition further comprises at least one gum or binder.

### Claim 8 (depends on 1)

The sugar paste substrate sheet of claim 1, wherein the additional ingredients further comprise:
2-6% water by weight;
3-6% fat by weight;
1-2% of an ingredient selected from a binder and a gum by weight; and
1-8% of a humectant by weight.

### Claim 9 (depends on 1)

The sugar paste substrate sheet of claim 1, wherein the composition further comprises:
54.9% of the fondant by weight;
20.9% of the starch by weight, wherein the starch is tapioca starch;
10.4% of the FOS by weight;
5.3% water by weight;
5.2% fat by weight;
1.6% of a binder or a gum by weight;
1.5% of a humectant by weight; and
0.2% of a preservative by weight.

### Claim 10 (depends on 1)

The sugar paste substrate sheet of claim 1, wherein the sugar of the fondant comprises 88.5-91.5% sucrose and 8.5-11.5% dried glucose syrup.

### Claim 11 (depends on 1)

The sugar paste substrate sheet of claim 1, wherein the composition further comprises 2.3-6% fat by weight.

### Claim 12 (depends on 1)

The sugar paste substrate sheet of claim 1, wherein the composition further comprises no greater than 5% of one or more polyols by weight.

### Claim 13 (depends on 1)

The sugar paste substrate sheet of claim 1, wherein all sweeteners of the composition are considered to be natural.