Chewable and edible oil-in-water gel composition and preparation method and application thereof

A gel composition and oil-in-water type technology, which is applied in food science, food shaping, non-active ingredients of polymer compounds, etc., can solve problems such as poor chewing sensation, oil-water separation, loose texture, etc.

Active Publication Date: 2020-10-23
SIRIO PHARMA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the existing "oil gel" or "fish oil jelly" often has the problem that the oil content is relatively low (for example, less than 50wt%), so that the delivery efficiency of the active substance is not high
When the oil content is relatively high (for example, higher than 50wt%), oil-water separation is prone to occur, so there is a problem of oil precipitation on the surface of the product during storage
This leads to low storage stability of oil-gel products, accompanied by problems such as loose texture and poor chewing sensation

Method used

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  • Chewable and edible oil-in-water gel composition and preparation method and application thereof
  • Chewable and edible oil-in-water gel composition and preparation method and application thereof
  • Chewable and edible oil-in-water gel composition and preparation method and application thereof

Examples

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preparation example Construction

[0053] In one aspect, the method of preparation comprises:

[0054] (1) heating the first gelling agent with an appropriate amount of water until completely dissolved, and keeping it warm for use;

[0055] (2) Add the stabilizer to the oil, mix evenly, and keep warm for later use;

[0056] (3) Mix the mixture obtained in step 1) and step 2) uniformly at 60-80°C, and emulsify with a homogenizer for about 5-10 minutes;

[0057] (4) shaping the composition obtained in step 3) to obtain the desired gel composition.

[0058] In a further aspect, the method of preparation comprises:

[0059] (1) Heat and dissolve the first gelling agent, optionally a sweetener, an acid regulator, a colorant, and a water-soluble flavoring agent with an appropriate amount of water at 60-80° C., and keep warm for use;

[0060] (2) Add stabilizer, optional antioxidant and oil-soluble flavoring agent to the oil, mix evenly, and keep warm for later use;

[0061] (3) Add the mixture obtained in step 2)...

Embodiment

[0071] Embodiments of the present application will be described in detail below in conjunction with examples, but those skilled in the art will understand that the following examples are only used to illustrate the present application, and should not be considered as limiting the scope of the present application. Those who do not indicate the specific conditions in the examples are carried out according to the conventional conditions or the conditions suggested by the manufacturer. The reagents or instruments used were not indicated by the manufacturer, and they were all commercially available conventional products. All amounts listed are described in parts by weight based on the total weight, unless otherwise indicated. The application should not be construed as limited to the particular examples described.

[0072] Preparation:

[0073] 1. Water phase: heat xylitol, sorbitol, potassium citrate, resistant dextrin, first gelling agent (eg, gelatin, carrageenan) with an app...

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Abstract

The invention relates to a chewable and edible oil-in-water gel composition, which is characterized by comprising the following components based on the total weight of the gel composition: (1) 1-15wt%of a first gelling agent selected from one or more of gelatin, carrageenan, pectin, konjac glucomannan and guar gum; (2) 0.1-7wt% of a stabilizer, wherein the stabilizer is a mixture of 2-5wt% of hydrogenated palm oil, palm stearate or beewax and 0.2-1wt% of phospholipid; and (3) 55-70wt% of other grease except hydrogenated palm oil and / or palm stearate. The invention further relates to a preparation method and application of the gel composition.

Description

technical field [0001] The present application generally relates to a gel composition, and more particularly, to a chewable edible oil-in-water gel composition. The present application also relates to the preparation method and use of the gel composition. Background technique [0002] Unsaturated fatty acid esters, especially polyunsaturated fatty acid esters, are important sources of essential fatty acids. At present, people widely use unsaturated fatty acid esters (such as fish oil, etc.) as nutritional supplements. However, the taste and mouthfeel of unsaturated fatty acid esters such as fish oils is often unbearable and thus tend to be delivered as soft capsules or similar. The shells of such capsules are often made from mammalian gelatin (eg, of porcine or bovine origin). However, in order to achieve the purpose of delivering an appropriate dose of oil in the prior art, the capsules of the gel composition tend to be prepared in a relatively large volume, and such a p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K9/06A61K47/44A61K47/42A61K47/36A61K47/26A23L29/231A23L29/238A23L29/244A23L29/25A23L29/256A23L29/269A23L29/281A23L33/115A23L33/125
CPCA61K9/06A61K47/44A61K47/42A61K47/36A61K47/26A23L33/115A23L33/125A23L29/231A23L29/238A23L29/244A23L29/25A23L29/256A23L29/269A23L29/272A23L29/281A23V2002/00A23V2250/5022A23V2250/5024A23V2250/5028A23V2250/5066A23V2250/507A23V2250/5072A23V2250/5086A61K9/107A61K9/0056A23L29/20Y02W90/10A61K47/24A23L29/284A23L33/12A23P10/30A61K47/22A61K47/46B65D65/38
Inventor 阿肖克·兰乔布海·帕特尔方素琼郑奕锐陈文荣
Owner SIRIO PHARMA CO LTD
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