Food Compositions Having Allulose and Mastic Gum for Oral Care

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.

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.

A method of making an allulose-based sweetener for use in a food composition, the method comprising:

• providing allulose having a concentration of about 75.0% to about 99.5% by weight of the allulose-based sweetener;
• melting the allulose to form a melted allulose;
• cooling the melted allulose to about 45° C. to about 70° C.;
• and
• adding mastic gum or powder having a concentration of about 0.4% to about 4.0% by weight of the allulose-based sweetener to the cooled melted allulose to form a mixture.