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Plant-rubber-type seaweed meal gel candy

A gel candy, seaweed powder technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of variability, poor storage of soft capsules, development and production impact of gelatin capsules, etc., to prevent obesity and avoid diabetes. and obesity, mad cow disease avoidance

Inactive Publication Date: 2019-04-16
富诺健康股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are various types of soft capsules, among which gelatin capsules are the most widely used in the soft capsule market at this stage. This collagen protein hydrolyzate is deeply loved by the masses because of its many unique physical and chemical properties and high nutritional value. Gelatin soft capsules have poor storage and variability. In addition to the spread of mad cow disease in the world in recent years, the US FDA has removed gelatin from the food additive safety index GRAS; the outbreak of the poisonous capsule incident in 2012 has made The development and production of gelatin capsules have been greatly impacted, so the demand for developing gelatin substitutes to prepare new soft capsules has been increasingly valued by researchers in enterprises

Method used

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  • Plant-rubber-type seaweed meal gel candy
  • Plant-rubber-type seaweed meal gel candy
  • Plant-rubber-type seaweed meal gel candy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1, a kind of plant rubber type seaweed powder gel candy

[0038] The plant rubber type seaweed powder jelly candy consists of the following components and parts by weight thereof:

[0039] 40 parts of plant rubber, 30 parts of seaweed powder, 55 parts of edible vegetable oil, 3 parts of lecithin, 3 parts of monoglyceride, 2 parts of fructooligosaccharide, 2 parts of food coloring; The ratio is 5:4. Described vegetable rubber is made up of following components and parts by weight thereof:

[0040] Carrageenan 2.5 parts, starch 5 parts, pumpkin powder 8 parts, glycerin 0.4 parts, xylitol 4 parts, microcrystalline cellulose 1 part, water 32 parts.

[0041] The preparation method of described plant rubber, comprises the steps:

[0042] (1) Glycerin, starch, pumpkin powder, xylitol, and microcrystalline cellulose are weighed according to the formula, and mixed at room temperature to obtain a mixed material for subsequent use;

[0043] (2) Add water into the gl...

Embodiment 2

[0048] Embodiment 2, a kind of plant rubber type seaweed powder gel candy

[0049]The plant rubber type seaweed powder jelly candy consists of the following components and parts by weight thereof:

[0050] 30 parts of vegetable rubber, 40 parts of seaweed powder, 30 parts of edible vegetable oil, 1 part of phosphatidylglycerol, and 1 part of monoglyceride; the edible vegetable oil is composed of tea oil and pumpkin seed oil in a mass ratio of 5:2.

[0051] Described vegetable rubber is made up of following components and parts by weight thereof:

[0052] 1 part carrageenan, 15 parts starch, 2 parts pumpkin powder, 1 part glycerin, 4 parts sucralose, 5 parts microcrystalline cellulose, 65 parts water.

[0053] The preparation method of described plant rubber, comprises the steps:

[0054] (1) Glycerin, starch, pumpkin powder, sucralose, and microcrystalline cellulose are weighed according to the formula, and mixed at room temperature to obtain a mixed material for subsequent ...

Embodiment 3

[0060] Embodiment 3, a kind of plant rubber type seaweed powder gel candy

[0061] The plant rubber type seaweed powder jelly candy consists of the following components and parts by weight thereof:

[0062] 34 parts of vegetable rubber, 36 parts of seaweed powder, 40 parts of edible vegetable oil, 2 parts of phospholipids, 2 parts of monoglycerides, 1.2 parts of prebiotics, and 1 part of food coloring.

[0063] Described vegetable rubber is made up of following components and parts by weight thereof:

[0064] Carrageenan 1.8 parts, starch 10 parts, pumpkin powder 6 parts, glycerin 0.6 parts, sweetener 7 parts, microcrystalline cellulose 3 parts, water 52 parts.

[0065] The sweetener is composed of erythritol and sorbitol in a mass ratio of 8:5.

[0066] The edible vegetable oil is composed of tea oil, walnut oil and coconut oil in a mass ratio of 2:7:5.

[0067] The phospholipid is composed of cephalin and phosphatidylserine in a mass ratio of 4:1.

[0068] The prebiotic ...

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Abstract

The invention belongs to the technical field of edible candies and particularly relates to a plant-rubber-type seaweed meal gel candy. The plant-rubber-type seaweed meal gel candy is prepared from, byweight, 30-40 parts of plant rubber, 30-40 parts of seaweed meal, 30-55 parts of edible plant oil, 1-3 parts of phospholipid, 1-3 parts of monoglyceride, 0-2 parts of prebiotics and 0-2 parts of foodcoloring. According to the plant-rubber-type seaweed meal gel candy, the seaweed meal is selected as a main supplement source of a calcium element, in cooperation with the plant rubber, the event ofthe mad cow disease and toxic capsules can be effectively avoided, and meanwhile the storage and transportation performance and taste of the product are improved; in addition, the plant-rubber-type seaweed meal gel candy can promote absorption of the calcium element, the fat caused by fat accumulation is prevented, the skin lubrication elasticity can also be improved, and the candy has a good beautifying effect.

Description

technical field [0001] The invention belongs to the technical field of edible candies, and in particular relates to a plant rubber type seaweed powder gel candy. Background technique [0002] Soft capsule is a kind of capsule made by sealing liquid medicine or liquid and solid medicine in soft capsule material. It is widely used in health food and pharmaceutical industries. There are various types of soft capsules, among which gelatin capsules are the most widely used in the soft capsule market at this stage. This collagen protein hydrolyzate is deeply loved by the masses because of its many unique physical and chemical properties and high nutritional value. Gelatin soft capsules have poor storage and variability. In addition to the spread of mad cow disease in the world in recent years, the US FDA has removed gelatin from the food additive safety index GRAS; the outbreak of the poisonous capsule incident in 2012 has made The development and production of gelatin capsules h...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/48A23G3/40
CPCA23G3/40A23G3/42A23G3/48A23V2002/00A23V2200/14A23V2200/30A23V2200/312A23V2200/328A23V2200/332A23V2200/318A23V2250/192A23V2250/5036A23V2250/5118A23V2250/51084A23V2250/6422A23V2250/28A23V2250/264A23V2250/642A23V2250/6402A23V2250/632
Inventor 程彦
Owner 富诺健康股份有限公司
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