# US 12,185,736 B1 · Food compositions having allulose and mastic gum for enhanced health > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 12,185,736 B1 - Document ID: US12185736B1 - Status: Granted - Kind: B1 - Application number: 18/420,202 - Filed: 2024-01-23 - Granted: 2025-01-07 - Earliest claimed: 2024-01-23 - Assignees: Pulpdent Corporation - Applicants: Pulpdent Corporation - Inventors: RuiQi Song; Kenneth Berk - Web page: https://patentgrep.com/patent/US12185736B1 ## CPC - A23G 1/40: characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G1/46) - A23G 1/325: {containing inorganic compounds} - A23G 1/48: containing plants or parts thereof, e.g. fruits, seeds or extracts (containing gums A23G1/40) - A23G 3/42: characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G3/46) - A23G 3/48: containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G3/42) - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF ## Abstract A food composition includes allulose having a concentration of about 60% to about 70% by weight, a cocoa product having a concentration of about 20% to about 30% by weight, and at least one natural plant resin having a concentration of about 0.37% to about 2.19% by weight. The at least one natural plant resin may be mastic gum and/or mastic powder. The food composition may further include a combination of plant-derived biominerals and/or antioxidants as active ingredients. A confectionary product made with the food composition is also disclosed. ## Claims ### Claim 1 A food composition comprising: allulose having a concentration of about 60% to about 70% by weight; a cocoa product having a concentration of about 20% to about 30% by weight; and at least one natural plant resin, wherein the at least one natural plant resin includes mastic gum or powder having a concentration of about 0.37% to about 2.19% by weight. ### Claim 2 (depends on 1) The food composition of claim 1, wherein a ratio of the mastic gum to the allulose ranges from about 1:188 to about 1:31. ### Claim 3 (depends on 2) The food composition of claim 2, wherein the ratio of the mastic gum to the allulose is about 1:95. ### Claim 4 (depends on 1) The food composition of claim 1, wherein a ratio of the mastic gum to the cocoa product ranges from about 1:74 to about 1:12. ### Claim 5 (depends on 4) The food composition of claim 4, wherein the ratio of the mastic gum to the cocoa product is about 1:37. ### Claim 6 (depends on 1) The food composition of claim 1, wherein the cocoa product includes cocoa butter, cocoa paste and/or cocoa powder. ### Claim 7 (depends on 1) The food composition of claim 1, further comprising one or more natural ingredients comprising polyphenol having a concentration of about 1.0% to about 2.0% by weight. ### Claim 8 (depends on 7) The food composition of claim 7, wherein the one or more natural ingredients include grape seed extract, cranberry extract, elderberry extract, green tea extract, green tea powder, fennel seed extract, fennel seed powder, cardamom seed extract, cardamom seed powder, cinnamon extract, cinnamon powder, desugared beetroot powder, ginger extract, pumpkin seed powder and/or sesame seed powder. ### Claim 9 (depends on 1) The food composition of claim 1, further comprising one or more biominerals having a concentration of about 0.10% to about 0.2% by weight. ### Claim 10 (depends on 1) 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 a ratio of the one or more biominerals to the mastic gum ranges from about 1:22 to about 1:2. ### Claim 11 (depends on 10) The food composition of claim 10, wherein the ratio of the one or more biominerals to the mastic gum is about 5:24. ### Claim 12 (depends on 9) The food composition of claim 9, wherein the one or more biominerals includes calcium and/or magnesium. ### Claim 13 (depends on 1) The food composition of claim 1, further comprising sunflower lecithin having a concentration of about 1% by weight. ### Claim 14 (depends on 1) The food composition of claim 1, further comprising acacia gum or powder, guar gum or powder, locust bean gum or powder, and/or mushroom chitosan. ### Claim 15 (depends on 1) A confectionery product made with the food composition of claim 1. ### Claim 16 (depends on 1) A method of making a healthy 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 at least one natural plant resin, wherein the at least one natural plant resin includes mastic gum or powder, to the cooled melted allulose to form a mixture; and blending a melt of one or more cocoa products with the mixture to form the food composition of claim 1. ### Claim 17 (depends on 16) The method of claim 16, further comprising adding one or more natural ingredients comprising polyphenol to the mixture. ### Claim 18 (depends on 16) The method of claim 16, further comprising adding one or more biominerals to the melt of one or more cocoa products before blending with the mixture. ### Claim 19 (depends on 16) The method of claim 16, further comprising adding sunflower lecithin to the melt of one or more cocoa products before blending with the mixture.