Allulose Application In Ice Cream

Darshan Purohit – Senior Scientist

Copyright © Tate & Lyle PLC 2016

External use permitted

 Introduction to Allulose

Copyright © Tate & Lyle PLC 2019 2

External use permitted
 Structure of Allulose

External use permitted

 Allulose: the sugar
replacement like no other
70%
of the sweetness
Allulose is a non-artificial sweetening ingredient of sucrose
that provides the sensory experience (taste and
texture) of sugar without the calories.

• Allulose is a rare sugar, found in nature in

small amounts in raisins, and figs
• Delivers bulk and mouthfeel
• Improves temporal profile with similar
upfront sweetness like sucrose
0.4
• Provides synergy with sweeteners such as kcal/g
stevia and sucralose vs. 4kcal/g for
sucrose

We call it DOLCIA PRIMA®

© 2019 Tate & Lyle - Region: USA
4
External use permitted
 Allulose: A naturally-
occurring, low calorie
sugar that exists in nature
in very small quantities
As a global provider of distinctive, high-
quality ingredients and solutions, Tate & Lyle
* We consider
DOLCIA has developed a proprietary process to
PRIMA® to be make allulose more widely available. Our
non-artificial, process includes a series of steps, firstly to
allulose is a convert the starch in corn kernels into the
naturally
occurring sugar rare sugar DOLCIA PRIMA® Allulose.

Allulose
Allulose
Kcal/g 0.4
(lida et al 2010; Matsuo et al 2003)

Glycemic No Increase in blood

glucose or insulin
(lida et al 2008; Hayashi 2010)

© 2019 Tate & Lyle - Region: USA

5
External use permitted
 Temporal Profile Compared to Sugar

120
100 DOLCIA PRIMA®
Sweetness

80 Sucrose
60
40
20
0
0 6 12 18 24 30
Time (sec)

External use permitted


Sweetness
• A rare sugar,
monosaccharide, found in
nature in small amounts
in raisins, figs
• 70% the sweetness of
sugar and is Non-Artificial
• 90% fewer calories vs.
sugar (0.4kcal/g vs.
4kcal/g for sucrose)
• Allowed exemption from
total sugars and added
sugars per FDA guidance
© 2019 Tate & Lyle - Region: USA
External use permitted
So Much More Than Sweetening
Sweetener Physical
Stability Tolerance
Synergy Behavior
• It is not
• Provides synergy with • Processing stability in • Provides sugar- like metabolized
sweeteners such as food production functionality to finished
stevia and sucralose products
• It does not
• Storage stability in shelf
increase blood
• Improves temporal life • Provides the bulk and
glucose or insulin
profile with similar texture of a sugar
levels
sweetness to sucrose • Physical performance
stability in finished • Depresses freezing
• Temporal profile of the product storage point, lowers Aw, etc. • It has digestive
sweetener tolerance at
combinations are • Handles in processing approved usage
shown to be closer to like other bulk levels
that of sucrose than for ingredients
high-potency sweetener
• It is “tooth friendly”
alone
(non-cariogenic)
7
 DOLCIA PRIMA® synergy with HPS helps balance your sweetener profile

The addition of 5.5% ds of DOLCIA PRIMA® Allulose Syrup to TASTEVA® Stevia

Sweetener improved overall temporal profile

8
External use permitted
 Product Format:
DOLCIA PRIMA®

DOLCIA PRIMA® LS DOLCIA PRIMA® DS

Allulose Syrup Allulose Crystalline
• 71% dry solids • DOLCIA PRIMA® DS Crystalline Allulose is 0.4
kcal/g and has a minimum of 99.1% purity
• It behaves, and can be handled, in a similar way
to other liquid sugars
• DOLCIA PRIMA® LS Allulose Syrup is 0.4 kcal/g
DS and has a minimum of 95% purity

© 2019 Tate & Lyle - Region: USA

9
External use permitted
 DOLCIA PRIMA® Allulose
Application

Beverage
Benefits: low/no calorie and sugar | no
artificial sweeteners | balance
sweetness profile | enhanced
mouthfeel
Bakery
Benefits: reduced calorie and sugar |
freeze thaw stability

SSD (Convenience) Dairy & Frozen Dairy

Benefits: low/no calorie and sugar | no Benefits: reduced calorie and sugar |
artificial sweeteners | balance smooth body | non-artificial sweetener
sweetness profile | freeze thaw stability

© 2019 Tate & Lyle - Region: USA

External use permitted
 Clinical & Regulatory

Copyright © Tate & Lyle PLC 2019 11

External use permitted
 Clinical information about
DOLCIA PRIMA® Allulose

HOW IT WORKS

DOLCIA PRIMA® Allulose:

• is absorbed but not metabolized by the
body, and therefore has almost zero
calories

• is a monosaccharide like glucose, but its

structure is different, which means the body
doesn’t metabolize it

• does not raise blood glucose or insulin

levels in healthy individuals or when
consumed by people with type 2 diabetes

• is generally recognized as safe (GRAS) by

the United States Food and Drug
Administration (FDA) for use as a food and
beverage ingredient, which means it is safe
for all consumers, including children

© 2019 Tate & Lyle - Region: USA

External use permitted
 Digestive Tolerance:
Allulose is tolerated within intended use levels
• Published studies:
• Acute dose study in healthy adults indicates allulose is tolerated at 30g.
• 12 week study in healthy adults indicates allulose is tolerated at 15g/day.

• Tate & Lyle supported studies testing allulose in healthy adults demonstrates
similar findings to the published literature:
• 12 week study testing 15g/day and 30g/day of allulose in a beverage demonstrates no
significant differences between allulose treatments and control treatment (HFCS) for
loose stools or other gastrointestinal symptoms (abdominal pain, stomach noises,
flatulence, abdominal distension, nausea & vomiting).
• Short term studies (5 days, 28 days) testing allulose doses above 30g/d in various
matrices (foods, beverage) indicate varying tolerance.

• Tate & Lyle supported study in children (6-8 yo) demonstrates that allulose in a
beverage with lunch is tolerated within inclusion levels (2.5g as 2.1% and 4.2g as
3.5%).

Source: Iida et al . Journal of the Japanese Council for Advanced Food Ingredients Research 2007;10:15-19. Hayashi et al. Biosci Biotechnol Biochem 2010;74:510. Atlantia Food
Clinical Trials. Adult 12 week study. 2017. Atlantia Food Clinical Trials. Children acute dose study. 2017.

© 2019 Tate & Lyle - Region: USA

External use permitted
 Allulose Intended Usage Levels by Category (GRN 400, 498, 693)

RTE
Bakery Sauce & Sugar Frozen
Cereal
Syrup Subs. Dessert

Intended
Usage Level 10%* 10% 10% 100% 5%
g/serving 4.0 g 4.0 g 4.0 g 4.0 g 6.0 g

Guideline for Consumption

30 grams/day
* Bakery intended usage level 10-100% based on GRN
693. Maximum daily consumption at 30 grams/day.

Dairy & Filling & Puddings

Yogurt Beverage Frosting & Gelatins

Intended
Usage Level 5% 3.5% 10% 10%
g/serving 8.5 g 12.3 g 12.5 g 14.0 g
© 2018 Tate & Lyle - Region: USA

External use permitted

 Allulose GRAS in the United States
Current use levels set for foods and beverages

GRN GRN GRN

Food Category 400 498 693 Approvals:
Bakery products (rolls, cakes, pies, pastries, and cookies 10% - 10-100% GRN 400, CJ Cheiljedang Inc., 2011
Beverages (non-alcoholic) - 3.5% 3.5%
Calculated EDI based on conditions of use (Cheiljedang data)
Cereals 10% 5% 5%
Mean = 12.6 g/p/d
Chewing gum 50% 50% 50%
90th percentile = 28.5 g/p/d
Confections and frostings - 5% 5%
Frozen dairy desserts (ice cream, soft serve, sorbet 5% 5% 5%
Yogurt (regular and frozen) 5% 5% 5%
Dressings for salad - 5% 5% GRN 498, Matsutani Chemical Industry Ltd., 2013
Gelatins, pudding and fillings - Calculated EDI based on conditions of use
10% 10%
70% 50% 50%
Mean = 9.0 g/p/d
Hard candies (including pressed candy, mints)
25% 25% 25%
90th percentile = 24.8 g/p/d
Soft candies (non-chocolate, plain chocolate, chocolate coated)
Jams and jellies - 10% 10%
Sugar - 10% 10%
Sugar substitutes 100% 100% 100% GRN 693, Sam Yang Corp., 2017
Sweet sauces and syrups - 10% 10% Calculated EDI based on conditions of use
Fat based creams 10% - 5% Mean = 11 g/p/d
Medical foods 15% - 10% 90th percentile = 30 g/p/d
Coffee mix 30% - 10%

15
External use permitted
 Regulatory Update:
FDA Position on Allulose
A quote from Dr. Susan Mayne (CFSAN Director) is very positive and states (emphasis added):
Ensuring that consumers have current, science-based information is one of the key goals of our Nutrition
Innovation Strategy. We want Americans to be able to easily determine the most relevant and useful information
available when looking at Nutrition Facts and Supplement Facts labels. One of the several approaches we’ve
taken to achieve this important goal is issuing new labeling guidances when we identify an area where further
clarity is needed. Today, we’re taking such a step by issuing a draft guidance on the labeling of allulose, a
sweetener that may be used as a substitute for certain sugars in foods, so that the information presented on
Nutrition and Supplement Facts labels appropriately represents its unique properties,” said Susan Mayne,
Ph.D., director of FDA’s Center for Food Safety and Applied Nutrition. “The latest data suggests that allulose
is different from other sugars in that it is not metabolized by the human body in the same way as table
sugar. It has fewer calories, produces only negligible increases in blood glucose or insulin levels, and
does not promote dental decay. As such, we’ve issued guidance today stating that we intend to exercise
enforcement discretion to allow allulose to be excluded from the total and added sugars declarations on the
Nutrition Facts and Supplement Facts labels when allulose is used as an ingredient. Allulose will still count
towards the caloric value of the food on the label – but the guidance document issued today states our intent to
exercise enforcement discretion to allow the use of a revised, lower calorie count. As with other ingredients,
allulose must still be declared in the ingredient list. This is the first time the FDA has stated its intent to allow
a sugar to not be included as part of the total or added sugars declarations on labels, a reflection of our
flexible and science-based approach to food product labeling. 16
© 2018 Tate & Lyle - Region: USA
External use permitted
 US ONLY - Impact of Allulose Label Change:
Allulose is now allowed to be exempt from sugar and added sugar on the label. FDA guidance aligns with both consumer and customers need for
BOTH sugar AND calorie reduction.

Example of a juice drink with label impact

OLD NEW
Reflects Calorie &
Allulose Labeling Sugar Reduction Allulose Labeling

Nutrition Facts Nutrition Facts

Serving Size 8 fl oz Serving Size 8 fl oz
Serving Per Container Serving Per Container

Amount Per Serving Amount Per Serving

Allulose Caloric value
Calories 45 0.4 kcal/g Calories 45
% Daily Value* % Daily Value*

Total Fat 0g 0% Total Fat 0g 0%

Saturated Fat 0g 0% Saturated Fat 0g 0%
Trans Fat 0g 0% Trans Fat 0g 0%
Cholesterol 0mg 0% Cholesterol 0mg 0%
Sodium 105mg 5% Carbohydrates Sodium 105mg 5%
Total Carbohydrate 15g 5% remains the same Total Carbohydrate 15g 5%
Dietary Fiber 0g 0% Dietary Fiber 0g 0%
Total Sugars 14g Total Sugars 7g
Includes 14g Added Sugars 28% Allulose now exempt Includes 7g Added Sugars 14%
Protein 0mg from total sugars and Protein 0mg

Not a significant source of trance fat, dietary fiber,

added sugars on NFP Not a significant source of trance fat, dietary fiber,
Vitamin A, vitamin C, Calcium and iron. Vitamin A, vitamin C, Calcium and iron.

*Percent Daily Values are based on a 2,000 *Percent Daily Values are based on a 2,000
Calorie diet Calorie diet

Ingredients: Water, allulose, contains less than 2%: concentrated juices (apple, clarified pineapple, passionfruit, orange), fruit purees (apricot papaya, guava), ascorbic acid,
natural and artificial flavors, pectin, acacia gum, ester gum, yellow 5, sucralose, potassium sorbate and sodium hexametaphosphate (preservatives).

© 2019 Tate & Lyle - Region: USA

17
External use permitted
 Regulatory Overview – Allulose approvals and labeling

USA Brazil
• Approved as ingredient • Ongoing discussion with ANVISA Board.
• 0.4 kcal/g • Revised dossier submitted to ANVISA
• Allowed as exempt from sugars and added sugars line of
NFP
• Included in total carbs as % of caloric daily value

Singapore EU
• Proposed a meeting with Singapore authority after US FDA • Dossier preparation on-going
publishes nutrition labeling decision to ensure alignment and • Dietary Intake Assessment being revised due to release of
consistency of approach new intake model by EFSA
• Follow up activities will be to determine how best to leverage • Will submit dossier in 2019
Singapore labeling decision throughout region.
• AUS/NZ
• Dossier to be submitted following EU submission

Mercusor & Colombia China

• Due to progress with FDA and Brazilian ANVISA we are • Working on dossier strategy
accelerating our submissions in Southern Cone • Approvals will take 2-3 years
• Preparing submission for Argentina and Southern Cone region
of LATAM
• Dossiers will be submitted by mid 2019
Canada
• Pre-submission meeting with Health Canada complete Saudi Arabia & United Arab Emirates
• Submission planned to Health Canada Summer 2019 • Submitted to health authorities as food ingredient
• Usage as flavor (FEMA GRAS accepted) beverage only • Approvals delayed due to changes in gov’t staff
• Approval will likely take 2 years • Working to re-open dialogue

18
External use permitted
 Standard of Identity

Nutritive Sweetener Status of

Allulose
• Allulose meets the definition of
a Nutritive Sweetener per CFR
170.3
• As such, Allulose meets the
criteria for inclusion in
standardized products that
allow Nutritive Sweeteners in
general such as chocolate and
certain milk products
• It is ultimately up to the final
user to determine whether or
not they wish to consider
DOLCIA PRIMA® Allulose as
a nutritive
sweetener/carbohydrate
19
External use permitted
 Consumer Insights

Copyright © Tate & Lyle PLC 2019 20

External use permitted
 In the US, fructose, dextrose and allulose all have neutral impressions
with varying levels of awareness.

Although the average consumer is not very familiar with many of the sweeteners, on average, they do have a
more positive impression of sugar, stevia, glucose and monk fruit extract. Consumers do seem to distaste
HFCS and aspartame, on average.
Sugar
Extremely
Familiar Avoid Know It/Like It

High-fructose
Corn syrup
corn syrup

Fructose Glucose
Aspartame Stevia

Sucrose
Stevia extract
Dextrose

Average familiarity
Sucralose and impression

Steviol
Monk fruit extract
Erythritol glycosides
Ace K
Allulose

Not At All Don’t Know/Don’t Like Build On

Familiar
Very Negative Very Positive
Base: n=772 Total Representative Consumers
Impression Questions: Q10. How would you rate your familiarity with each of the sweeteners below? Impression
(Scale: 1=Not At All Familiar To 5=Extremely Familiar)
US Sweetener Label Research – August 2017
Q11. How do you feel about each of the sweeteners below? (Scale: 1=Very Negative To 5=Very Positive)
© 2019 Tate & Lyle 21
External use permitted
 Frozen Desserts
(Ice Cream, Sherbet, Sorbet etc.)

▪ GRN guidelines allow up to 5%

usage in the finished product
▪ Allulose can be added to
inclusions, variegates, etc. or
added to mix provided the total
sum of all contents does not
exceed 5% in the finished frozen
dessert
▪ Allulose can be added as a
natural flavor at up to 1.5% in
the finished frozen per FEMA
GRAS 4897

As with all decisions concerning food labeling, manufacturers

should consult with their own regulatory and legal advisors prior 22
External use permittedto making labeling decisions
 Allulose Application In Ice Cream/Frozen Dessert

Functional Attributes Sugar Allulose

Sweetness Yes Yes
Mouthfeel Yes Yes
Solids/Bulk Yes Yes
Freezing Point Depression Yes Yes

Key Points

• 90% Less Calories

• About 70% Sweet compared to Sugar
• Does no cause insulin spike
• Can be used in no sugar added products
• Freezing point depression about 1.9 times compared to sugar
• Molecular weight of allulose ~ 180 g/mol vs sugar ~ 342 g/mol
• Can reduce use of sugar alcohols
• 5% maximum usage in formulation in U.S.

23
External use permitted
 Freezing Point Depression Calculations

FPDT = FPDSE + FPDSA

SE = (NMS x 0.545) + (WS x 0.765) + S + (10DE CSS x 0.2) + (36DE CSS x 0.6) + (42DE CSS x 0.8) +
(62DE CSS x 1.2) + (HFCS x 1.8) + (F x 1.9) *

Scenario A: 10% Fat, 10% MSNF & 16.5% Sugar

SE = (10 x 0.545) + (0 x 0.765) + 16.5 + (0x 0.2) + (0x 0.6) + (0x 0.8) + (0 x 1.2) + (0 x 1.8) + (0 x 1.9) = 21.95

FPDSE = 2.12 °C
Initial Freezing Point of The Mix: -2.49 °C

Scenario B: 10% Fat, 10% MSNF, 11.5% Sugar & 5% Allulose

SE = (10 x 0.545) + (0 x 0.765) + 11.5 + (0x 0.2) + (0x 0.6) + (0x 0.8) + (0 x 1.2) + (0 x 1.8) + (5 x 1.9) = 26.45

FPDSE = 2.57 °C
Initial Freezing point of The Mix: -2.94 °C

*Source:
https://www.uoguelph.ca/foodscience/sites/uoguelph.ca.foodscience/files/public/FreezingCurveCalculation.pdf

24
External use permitted
Almond Based Frozen Dessert Example
Formula Details:
▪ Reference Formula Full Sugar
▪ Trial Formula Reduced Sugar, DOLCE PRIMA® Allulose

% Formula
Reference Reduced Sugar
Water 63.880 63.880
Sunflower Oil 5.000 5.000
Almond Butter 8.220 8.220
Granulated Sugar 16.500 11.500
DOLCIA PRIMA® Crystalline Allulose - 5.000
Tapioca Syrup Solids 5.000 5.000
CC-4226NG Frozen Dessert Stab 1.050 1.050
Sea Salt 0.150 0.150
Sunflower Lecithin 0.200 0.200
100.000 100.000

External use permitted

Almond Based Frozen Desserts
Nutritional Comparisons:

Reference Formula Reduced Sugar (with Allulose)

External use permitted

 Melt Test For Almond Frozen Dessert
Weight of melted prouduct in grams

29
External use permitted
NSA Ice Cream Examples
Formula Details:
▪ Reference Formula
▪ Test Formula #1
▪ Test Formula #2
10% Butterfat, Full Sugar
No Sugar Added Ice Cream, using ZOLESSE as a Natural Flavor
No Sugar Added Ice Cream, using OPTIMIZERTM 2.1 to reduce Sugar Alcohols

ZOLESSE as OPTIMIZER 2.1

Reference Natural Flav Optimized
Butterfat 10.000 10.000 10.000
MSNF 10.000 10.000 10.000
Sucrose 12.000 - -
CSS, 36DE 5.000 - -
DOLCE PRIMA® Allulose - 5.000 5.000
PROMITOR® SCF 85 - 2.000 5.472
Maltitol - 10.000 6.500
ZOLESSE Stevia - 0.008 -

OPTIMIZERTM 2.1 Stevia - - 0.028

CC-346 Stabilizer 0.350 0.350 0.350
37.350 37.350 37.350

© Tate & Lyle 2019

The applicability of label claims, health claims and the regulatory and intellectual property status of our ingredients varies by jurisdiction. You should
obtain your own advice regarding all legal and regulatory aspects of our ingredients and their usage in your own products to determine suitability for
their particular purposes, claims, freedom to operate, labelling or specific applications in any particular jurisdiction. Thi s product information is
External use permitted published for your consideration and independent verification. Tate & Lyle accepts no liability for its accuracy or completeness.
Nutritional Comparisons
Nutritional Comparisons:

Reference Formula (Full Sugar) Trial 1 Trial 2

Full Ingredient Statement: Skim Milk, Full Ingredient Statement: Skim Milk, Full Ingredient Statement: Skim Milk,
Cream, Sucrose, Corn Syrup, Nonfat Cream, Maltitol, Allulose, Soluble Corn Cream, Maltitol, Soluble Corn Fiber,
Dry Milk, Mono & Diglycerides, Locust Fiber, Nonfat Dry Milk, Mono & Allulose, Nonfat Dry Milk, Mono &
Bean Gum, Guar Gum, Carrageenan. Diglycerides, Locust Bean Gum, Guar Diglycerides, Locust Bean Gum, Guar
Gum, Carrageenan, Natural Flavor. Gum, Steviol Glycosides, Carrageenan.
© Tate & Lyle 2019

The applicability of label claims, health claims and the regulatory and intellectual property status of our ingredients varies by jurisdiction. You should
obtain your own advice regarding all legal and regulatory aspects of our ingredients and their usage in your own products to determine suitability for
their particular purposes, claims, freedom to operate, labelling or specific applications in any particular jurisdiction. Thi s product information is
External use permitted published for your consideration and independent verification. Tate & Lyle accepts no liability for its accuracy or completeness.
 Questions?

35
External use permitted
 36
External use permitted