Creatine chewing sugar with low creatinine content as well as preparation method and application of creatinine chewing sugar

Abstract

The invention discloses low-creatinine creatine chewing sugar as well as a preparation method and application thereof. The creatine chewable candy is prepared from 12-14 parts of colloid, 400-420 parts of a sweetening agent, 200-600 parts of creatine or derivatives thereof, an emulsifying agent I, an emulsifying agent II and a compound stabilizer. The emulsifier I accounts for 0.55-0.85% of the total weight of the creatine; the emulsifier II accounts for 4.5-8.5% of the total weight of the creatine; the weight of the compound stabilizer is 0.6-1% of the total weight of the creatine chewable sugar. The invention further discloses a preparation method and application of the creatine chewing sugar. According to the invention, creatine or a derivative thereof is crushed by air pressure, and then is cooperated with an optimized emulsifier and a compound stabilizer, and a gradient cooling and step-by-step emulsification process is combined, so that the degradation of creatine under high temperature and acidic conditions is inhibited in a neutral pH environment, the creatinine level is controlled to be less than 1000ppm, and the chewable sugar which is high in load, low in hardness, free of granular sensation, stable in texture and good in taste is prepared.

Description

Technical Field

[0001] This invention relates to the field of sports nutrition preparation. More specifically, it relates to a low-creatinine creatine chewable candy, its preparation method, and its application. Background Technology

[0002] Creatine is a naturally occurring nitrogenous organic acid in the body and a key regulator of cellular energy metabolism. Creatine primarily provides the body with energy through the phosphocreatine energy system, playing a vital role in enhancing athletic performance, promoting muscle synthesis, and protecting nerve cells. Scientific creatine supplementation can provide explosive energy for skeletal muscle contraction and neural activity, maintain a stable intracellular ATP / ADP ratio to delay fatigue, stabilize cell membrane structure, and reduce exercise-induced oxidative damage. For athletes, vegetarians, and the elderly, adequate dietary creatine intake is crucial for maintaining athletic performance, muscle mass, and nerve function. Insufficient creatine supplementation in athletes may affect energy supply during high-intensity exercise, leading to decreased strength, premature fatigue, and slow muscle growth. In the elderly, insufficient creatine intake or synthesis may exacerbate age-related muscle loss and increase the risk of cognitive decline.

[0003] Currently, traditional creatine supplements are mainly available in powder form and widely used in the market. However, these products have several drawbacks. Creatine itself has an unpleasant flavor, requiring the addition of flavorings or industrial sweeteners for flavor modification. Furthermore, powder has poor solubility in water, easily causing precipitation and resulting in an unpleasant taste after reconstitution. Additionally, powdered creatine is not portable, making it inconvenient to supplement immediately when out and about or after exercise.

[0004] To address the shortcomings of traditional creatine products in terms of flavor and portability, creatine gummies have emerged as a new form of supplement. However, most of these products are based on improvements to traditional gummies, and the production technology is not yet mature, exhibiting significant deficiencies, particularly in creatine stability and creatinine control.

[0005] On the one hand, gummy candy production involves high-temperature cooking and gel formation typically occurs under low pH conditions. Creatine, however, is unstable in high-temperature and acidic environments, easily undergoing intramolecular dehydration and other reactions that degrade it into creatinine. This process leads to unstable creatine content and high creatinine impurity levels (often exceeding 10,000 ppm) in the final product, affecting its purity and functionality. Creatinine is the inactive metabolic end product of creatine in the body; excessive exogenous intake not only fails to improve athletic performance but may also increase the burden on the kidneys' filtration and excretion. Currently, creatine quality control standards mainly focus on the raw material stage. For example, the United States Pharmacopeia (USP) explicitly stipulates that the creatinine content in creatine raw materials must be below 1000 ppm. However, there are currently no clear limits or monitoring standards for changes in creatinine content that may occur during processing and storage of the final product, reflecting a certain lag in current technical specifications and regulatory systems. Therefore, effectively inhibiting the conversion of creatine to creatinine in the gummy system and strictly controlling the residual creatinine in the finished product to a low level (such as below 1000 ppm) is a key technical direction for improving product quality and protecting consumer health. It is also an inevitable requirement for the gradual market maturation of high-creatine sports nutrition foods.

[0006] On the other hand, the initial particle size of creatine raw materials is relatively large, which easily competes with colloidal molecules for physical space, interfering with the normal cross-linking and formation of ordered networks between colloidal molecules. This results in insufficient gel structure strength after casting, difficulty in molding, and a rough texture in the final product, exhibiting a noticeable gritty feel and a persistent bitter taste when chewed, affecting the eating experience. Therefore, it is evident that there is still significant room for improvement in the production formula and process system of creatine chewable candies.

[0007] CN101292697B discloses a sports nutrition candy formula containing creatine and its preparation process. Although this patent provides the basic formula and process steps for creatine gummies, it does not fully address the stability control of the product in actual production, nor does it include the detection and analysis of creatine retention rate and creatinine production in the gummies.

[0008] CN120584943A discloses creatine monohydrate pectin gummies and their preparation method. Although this patent solves the problems of easy reaction and decomposition of creatine monohydrate in high-ester pectin systems and difficulty in gelling conventional low-amidation pectin during casting, it lacks a control scheme for the further generation of creatinine during long-term storage of creatine. It also does not involve consideration of texture parameters such as gummies' elasticity and chewiness, as well as the state of the sugar body after accelerated stability. Furthermore, its technical solution is only for pectin-based gummies, and its scope of application is obviously limited.

[0009] Therefore, how to prepare creatine chewing candy products with low creatinine levels, excellent taste, stable gel formation, and good storage stability remains an urgent problem to be solved in the food industry. Summary of the Invention

[0010] One object of the present invention is to provide a creatine chewing candy that is low in creatinine, has a good taste, is stable in gel formation, and has good storage stability.

[0011] Another object of the present invention is to provide a method for preparing the above-mentioned creatine chewing candy and its application.

[0012] To achieve the above objectives, the present invention adopts the following technical solution:

[0013] The present invention first provides a low creatine chewing candy, which comprises the following components in parts by weight: 12-14 parts colloid, 400-420 parts sweetener, 200-600 parts creatine or its derivative, emulsifier I, emulsifier II and compound stabilizer;

[0014] Wherein, the emulsifier I is lactic acid fatty acid glyceride and monostearate glyceride, and its addition amount is 0.55%-0.85% of the total weight of the creatine or its derivative;

[0015] The emulsifier II is a vegetable oil or phospholipid, and its addition amount is 4.5%-8.5% of the total weight of the creatine or its derivative;

[0016] The compound stabilizer is calcium lactate and microcrystalline cellulose, and its addition amount is 0.6%-1% of the total weight of the creatine chewing candy; the total weight of the creatine chewing candy is the total mass of colloid, sweetener, creatine or its derivative, emulsifier I, emulsifier II and compound stabilizer.

[0017] In a specific embodiment of the present invention, the colloid is selected from edible colloids.

[0018] In a preferred embodiment of the present invention, the colloid is one or more of pectin, gum arabic, gellan gum, carrageenan, xanthan gum, agar, and locust bean gum.

[0019] In a specific embodiment of the present invention, the sweetener is selected from sugars, sugar alcohols, or syrups.

[0020] In a preferred embodiment of the present invention, the sweetener is one or more of maltitol, isomaltitol, erythritol, white sugar, and glucose syrup.

[0021] In a specific embodiment of the present invention, the creatine or its derivative is one or more of creatine monohydrate, creatine phosphate, creatine salt, creatine pyruvate, and anhydrous creatine.

[0022] In a preferred embodiment of the present invention, the creatine or its derivative is creatine monohydrate.

[0023] In a specific embodiment of the present invention, the mass ratio of lactic acid fatty acid glyceride and monostearate glyceride in emulsifier I is 1:1.

[0024] In a specific embodiment of the present invention, the mass ratio of calcium lactate to microcrystalline cellulose in the compound stabilizer is 2:1.

[0025] In a preferred embodiment of the present invention, the vegetable oil is one or more of coconut oil, corn oil, and sunflower seed oil.

[0026] In a specific embodiment of the present invention, the creatine chewing candy further includes one or more of the following: fillers, flavoring agents, coloring agents, and antioxidants.

[0027] In a specific embodiment of the present invention, the creatine chewable candy further includes functional nutrients, which are one or more of water-soluble vitamins, oil-soluble vitamins, dietary fiber, and minerals.

[0028] The present invention further provides a method for preparing the above-mentioned creatine chewing candy, the method comprising the following steps:

[0029] S1. Mix 12-14 parts of colloid and 400-420 parts of sweetener evenly, add 100-200 parts of water, and cook at 105-115℃ until the sugar content is 60-65°Bix to obtain mixture A.

[0030] S2. Pre-treat 200-600 parts of creatine or its derivatives by air pressure pulverization to obtain creatine powder with a particle size of 15-20 μm;

[0031] S3. Cool mixture A to 65-70℃, add two-thirds of the total weight of creatine or its derivatives, creatine powder and emulsifier I, stir at 1800-2500 rpm for 20-40 minutes, and obtain mixture B after full emulsification;

[0032] S4. Cool the mixture B to 60-65℃, then add the remaining creatine powder and emulsifier II to the mixture B, stir at 2000-2600 rpm for 15-30 minutes, and obtain the mixture C after secondary emulsification.

[0033] S5. Cool mixture C to 45-50℃, add compound stabilizer to mixture C, shear and disperse at 1500-2000 rpm for 5-10 minutes, adjust pH to 6.5-7, and obtain syrup mixture;

[0034] S6. Pour the syrup mixture into a mold, cool and set, and then dry at 40℃-45℃ for 30h-35h to obtain low creatinine creatine chewing candy.

[0035] In a specific embodiment of the present invention, the emulsifier I is lactic acid fatty acid glyceride and monostearate, and its addition amount is 0.55%-0.85% of the total weight of creatine. The mass ratio of lactic acid fatty acid glyceride to monostearate in emulsifier I is 1:1. Emulsifier I mainly acts as a dispersing stabilizer, which can effectively reduce the water-solid interfacial tension and enhance the wettability of the syrup matrix to the creatine powder. Under high-speed shear conditions, it can promote the formation of a uniform and stable primary dispersion system of high-content creatine in the syrup, thereby avoiding particle aggregation and sedimentation.

[0036] In a specific embodiment of the present invention, emulsifier II is a vegetable oil or phospholipid, and its addition amount is 4.5%-8.5% of the total weight of the creatine. The vegetable oil is one or more of coconut oil, corn oil, and sunflower seed oil. After the primary dispersion system constructed by emulsifier I is formed, the addition of emulsifier II mainly plays a role in improving the taste and harmonizing the system. It can wet and coat the remaining creatine powder, coordinate the lubricity of the sugar, and make it quickly and evenly integrated into the system. In addition, it can reduce the powdery texture of the creatine powder itself, improve the smooth taste, and further enhance the physical stability of the system.

[0037] In a specific embodiment of the present invention, the compound stabilizer is calcium lactate and microcrystalline cellulose, and its addition amount is 0.6%-1% of the total weight of the creatine chewing candy. The mass ratio of calcium lactate to microcrystalline cellulose in the compound stabilizer is 2:1. Microcrystalline cellulose, as a physical stabilizer, significantly reduces water activity by adsorbing free water in the porous system, thereby fundamentally inhibiting creatine degradation and sugar alcohol crystallization, improving texture, and increasing the chewiness of the candy. Calcium lactate, as a cross-linking agent, reacts with the colloid to form a stable gel network, providing elasticity to the chewing candy and encapsulating and fixing creatine. The combination of the two achieves a synergistic cross-linking effect, jointly ensuring the long-term structural and component stability of the high-creatine chewing candy.

[0038] In a specific embodiment of the present invention, the colloid is selected from edible colloids.

[0039] In a preferred embodiment of the present invention, the edible colloid is one or more of pectin, gum arabic, gellan gum, carrageenan, xanthan gum, agar, and locust bean gum.

[0040] In a specific embodiment of the present invention, the sweetener is selected from sugars, sugar alcohols, or syrups.

[0041] In a preferred embodiment of the present invention, the sweetener is one or more of maltitol, isomaltitol, erythritol, white sugar, and glucose syrup.

[0042] In a specific embodiment of the present invention, the creatine or its derivative is one or more of creatine monohydrate, creatine phosphate, creatine salt, creatine pyruvate, and anhydrous creatine.

[0043] In a preferred embodiment of the present invention, the creatine or its derivative is creatine monohydrate.

[0044] In a preferred embodiment of the present invention, the preparation method further includes step S5, adding one or more of the following: filler, flavoring agent, coloring agent, and antioxidant, before adding the compound stabilizer to mixture C.

[0045] In a specific embodiment of the present invention, the preparation method further includes S5 adding functional nutrients to the mixture C before adding the compound stabilizer. The functional nutrients are one or more of water-soluble vitamins, oil-soluble vitamins, dietary fiber, and minerals.

[0046] The present invention further provides the application of the above-mentioned creatine chewing candy in the preparation of nutritional supplements.

[0047] The beneficial effects of this invention are as follows:

[0048] 1. This invention uses pneumatic pulverization technology to pretreat creatine, controlling its particle size within the range of 15-20μm, so that it can fully contact the emulsifier, thereby forming a uniform and stable primary dispersion system in the sweetener; at the same time, the highly dispersed creatine can be uniformly embedded in the colloidal crosslinking network, significantly reducing the particle and powdery feel of the final product, effectively reducing the product hardness, and improving the taste and flavor when chewing.

[0049] 2. This invention innovatively optimizes the traditional creatine gummies production process by gradient cooling and stepwise emulsification. Gradient cooling solves the problem of creatine degradation during high-temperature cooking of gummies, while stepwise emulsification promotes the full integration of creatine with the gummies and syrup network structure, thereby achieving a high creatine loading in chewable gummies.

[0050] 3. This invention uses a specific compound stabilizer to form a stable gel network structure in a near-neutral pH environment, which alleviates the degradation of creatine under high temperature and low acidity conditions, effectively maintains the stability of creatine content in chewing candy, and controls the creatinine level below 1000ppm, so that the prepared creatine chewing candy has stable texture and excellent taste. Attached Figure Description

[0051] The specific embodiments of the present invention will be described in further detail below with reference to the accompanying drawings.

[0052] Figure 1 Comparison of cross-sections of each sample.

[0053] Figure 2This is a comparison chart of accelerated testing results for each sample. Detailed Implementation

[0054] To more clearly illustrate the present invention, the following description, in conjunction with preferred embodiments and accompanying drawings, further explains the invention. Similar components in the drawings are indicated by the same reference numerals. Those skilled in the art should understand that the specific description below is illustrative rather than restrictive and should not be construed as limiting the scope of protection of the present invention.

[0055] Example 1: A low-creatinine creatine chewing candy

[0056] A method for preparing a low-creatinine creatine chewable candy includes the following steps:

[0057] S1. Mix 12g of carrageenan and 400g of white sugar evenly, add 100g of water, and cook at 105℃ until the sugar content reaches 60°Bix to obtain mixture A.

[0058] S2. 200g of anhydrous creatine was pretreated by air pressure pulverization to obtain creatine powder with a particle size of 20μm.

[0059] S3. Cool mixture A to 65°C, add 133.33g of creatine powder and 1.1g of emulsifier I (a compound obtained by mixing lactic acid fatty acid glycerides and monostearate glycerides in a mass ratio of 1:1), stir at 1800rpm for 40 minutes, and obtain mixture B after full emulsification.

[0060] S4. Cool the mixture B to 60°C, then add 66.67g of creatine powder and 9g of emulsifier II (coconut oil) to the mixture B, stir at 2000rpm for 30 minutes, and obtain the mixture C after secondary emulsification.

[0061] S5. Cool mixture C to 45°C, add lemon flavoring, curcumin, and magnesium gluconate to mixture C, mix thoroughly, add 3.76g of compound stabilizer (a compound obtained by mixing calcium lactate and microcrystalline cellulose in a mass ratio of 2:1), shear and disperse at 1500rpm for 10 minutes, adjust pH to 6.5, and obtain syrup mixture.

[0062] S6. Pour the syrup mixture into a mold, cool and set, and then dry at 40°C for 35 hours to obtain low-creatinine creatine chewing candy.

[0063] Example 2: A low-creatinine creatine chewing candy

[0064] A method for preparing a low-creatinine creatine chewable candy includes the following steps:

[0065] S1. Mix 13g gum arabic and 410g maltitol evenly, add 150g water, and cook at 110℃ until the sugar content is 63°Bix to obtain mixture A.

[0066] S2. 400g of creatine phosphate was pretreated by air pressure pulverization to obtain creatine powder with a particle size of 17μm.

[0067] S3. Cool mixture A to 68°C, add 266.67g of creatine powder and 2.6g of emulsifier I (a compound obtained by mixing lactic acid fatty acid glycerides and monostearate glycerides in a mass ratio of 1:1), stir at 2100rpm for 30 minutes, and obtain mixture B after full emulsification.

[0068] S4. Cool the mixture B to 63°C, then add 133.33g of creatine powder and 26g of emulsifier II (sunflower seed oil) to the mixture B, stir at 2300rpm for 20 minutes, and obtain the mixture C after secondary emulsification.

[0069] S5. Cool mixture C to 48℃, add strawberry flavoring, natural carotene and calcium citrate to mixture C, mix thoroughly, add 8g of compound stabilizer (a compound obtained by mixing calcium lactate and microcrystalline cellulose in a mass ratio of 2:1), shear and disperse at 1800rpm for 8 minutes, adjust pH to 6.8, and obtain syrup mixture.

[0070] S6. Pour the syrup mixture into a mold, cool and set, and then dry at 43°C for 32 hours to obtain low-creatinine creatine chewing candy.

[0071] Example 3: A low-creatinine creatine chewing candy

[0072] A method for preparing a low-creatinine creatine chewable candy includes the following steps:

[0073] S1. Mix 14g of pectin and 420g of erythritol evenly, add 200g of water, and cook at 115℃ until the sugar content reaches 65°Bix to obtain mixture A.

[0074] S2. 600g of creatine monohydrate was pretreated by air pressure pulverization to obtain creatine powder with a particle size of 15μm.

[0075] S3. Cool mixture A to 70°C, add 400g creatine powder and 5.1g emulsifier I (a compound obtained by mixing lactic acid fatty acid glycerides and monostearate glycerides in a mass ratio of 1:1), stir at 2500rpm for 20 minutes, and obtain mixture B after full emulsification.

[0076] S4. Cool the mixture B to 65°C, then add 200g of creatine powder and 51g of emulsifier II (corn oil) to the mixture B, stir at 2600rpm for 15 minutes, and obtain the mixture C after secondary emulsification.

[0077] S5. Cool mixture C to 50°C, add black tea flavoring, lycopene, and vitamin B3 to mixture C, mix thoroughly, add 11g of compound stabilizer (a compound obtained by mixing calcium lactate and microcrystalline cellulose in a mass ratio of 2:1), shear and disperse at 2000rpm for 5 minutes, adjust pH to 7, and obtain syrup mixture.

[0078] S6. Pour the syrup mixture into a mold, cool and set, and then dry at 45°C for 30 hours to obtain low-creatinine creatine chewing candy.

[0079] Comparative Example 1: A Creatine Chewable Candy

[0080] The difference between this comparative example and Example 3 is that the creatine was not subjected to pneumatic pulverization, and the preparation method includes the following steps:

[0081] S1. Mix 14g of pectin and 420g of erythritol evenly, add 200g of water, and cook at 115℃ until the sugar content reaches 65°Bix to obtain mixture A.

[0082] S2. Cool mixture A to 70°C, add 400g of unpulverized creatine monohydrate and 5.1g of emulsifier I (a compound obtained by mixing lactic acid fatty acid glycerides and monostearate glycerides in a mass ratio of 1:1), stir at 2500rpm for 20 minutes, and obtain mixture B after full emulsification.

[0083] S3. Cool the mixture B to 65°C, then add 200g of unpulverized creatine monohydrate and 51g of emulsifier II (corn oil) to the mixture B, stir at 2600rpm for 15 minutes, and obtain the mixture C after secondary emulsification.

[0084] S4. Cool mixture C to 50°C, add black tea flavoring, lycopene, and vitamin B3 to mixture C, mix thoroughly, add 11g of compound stabilizer (a compound obtained by mixing calcium lactate and microcrystalline cellulose in a mass ratio of 2:1), shear and disperse at 2000rpm for 5 minutes, adjust pH to 7, and obtain syrup mixture.

[0085] S5. After stirring the obtained syrup mixture evenly, pour it into a mold, cool and set it, and then dry it at 45°C for 30 hours to obtain creatine chewing candy.

[0086] Comparative Example 2: A Creatine Chewable Candy

[0087] The difference between this comparative example and Example 3 is that the process did not involve gradient cooling and stepwise emulsification. The preparation method includes the following steps:

[0088] S1. Mix 14g of pectin and 420g of erythritol evenly, add 200g of water, and cook at 115℃ until the sugar content reaches 65°Bix to obtain mixture A.

[0089] S2. 600g of creatine monohydrate was pretreated by air pressure pulverization to obtain creatine powder with a particle size of 15μm.

[0090] S3. Add 600g of creatine powder, 5.1g of emulsifier I (a compound obtained by mixing lactic acid fatty acid glycerides and monostearate glycerides in a mass ratio of 1:1) and 51g of emulsifier II (corn oil) directly to mixture A, stir at 2600rpm for 25 minutes, and obtain mixture B after emulsification.

[0091] S4. Cool the mixture B to 50°C, add black tea flavoring, lycopene and vitamin B3 to the mixture B, mix thoroughly, add 11g of compound stabilizer (a compound obtained by mixing calcium lactate and microcrystalline cellulose in a mass ratio of 2:1), shear and disperse at 2000rpm for 5 minutes, adjust the pH to 7, and obtain the syrup mixture.

[0092] S5. Pour the syrup mixture into a mold, cool and set, and then dry at 45°C for 30 hours to obtain creatine chewing candy.

[0093] Comparative Example 3: A Creatine Chewable Candy

[0094] The difference between this comparative example and Example 3 is that calcium lactate in the compound stabilizer is replaced with calcium chloride, and the preparation method includes the following steps:

[0095] S1. Mix 14g of pectin and 420g of erythritol evenly, add 200g of water, and cook at 115℃ until the sugar content reaches 65°Bix to obtain mixture A.

[0096] S2. 600g of creatine monohydrate was pretreated by air pressure pulverization to obtain creatine powder with a particle size of 15μm.

[0097] S3. Cool mixture A to 70°C, add 400g creatine powder and 5.1g emulsifier I (a compound obtained by mixing lactic acid fatty acid glycerides and monostearate glycerides in a mass ratio of 1:1), stir at 2500rpm for 20 minutes, and obtain mixture B after full emulsification.

[0098] S4. Cool the mixture B to 65°C, then add 200g of creatine powder and 51g of emulsifier II (corn oil) to the mixture B, stir at 2600rpm for 15 minutes, and obtain the mixture C after secondary emulsification.

[0099] S5. Cool mixture C to 50°C, add black tea flavoring, lycopene, and vitamin B3 to mixture C, mix thoroughly, add 11g of compound stabilizer (a compound obtained by mixing calcium chloride and microcrystalline cellulose in a mass ratio of 2:1), shear and disperse at 2000rpm for 5 minutes, adjust pH to 7, and obtain syrup mixture.

[0100] S6. Pour the syrup mixture into a mold, cool and set, and then dry at 45°C for 30 hours to obtain creatine chewing candy.

[0101] Comparative Example 4: A Creatine Chewable Candy

[0102] The difference between this comparative example and Example 3 is that the microcrystalline cellulose in the compound stabilizer is replaced with sodium carboxymethyl cellulose, and the preparation method includes the following steps:

[0103] S1. Mix 14g of pectin and 420g of erythritol evenly, add 200g of water, and cook at 115℃ until the sugar content reaches 65°Bix to obtain mixture A.

[0104] S2. 600g of creatine monohydrate was pretreated by air pressure pulverization to obtain creatine powder with a particle size of 15μm.

[0105] S3. Cool mixture A to 70°C, add 400g creatine powder and 5.1g emulsifier I (a compound obtained by mixing lactic acid fatty acid glycerides and monostearate glycerides in a mass ratio of 1:1), stir at 2500rpm for 20 minutes, and obtain mixture B after full emulsification.

[0106] S4. Cool the mixture B to 65°C, then add 200g of creatine powder and 51g of emulsifier II (corn oil) to the mixture B, stir at 2600rpm for 15 minutes, and obtain the mixture C after secondary emulsification.

[0107] S5. Cool mixture C to 50°C, add black tea flavoring, lycopene, and vitamin B3 to mixture C, mix thoroughly, add 11g of compound stabilizer (a compound obtained by mixing calcium lactate and sodium carboxymethyl cellulose in a mass ratio of 2:1), shear and disperse at 2000rpm for 5 minutes, adjust pH to 7, and obtain syrup mixture.

[0108] S6. Pour the syrup mixture into a mold, cool and set, and then dry at 45°C for 30 hours to obtain creatine chewing candy.

[0109] Comparative Example 5: A Creatine Chewable Candy

[0110] The difference between this comparative example and Example 3 lies in the amount of compound stabilizer added. The preparation method includes the following steps:

[0111] S1. Mix 14g of pectin and 420g of erythritol evenly, add 200g of water, and cook at 115℃ until the sugar content reaches 65°Bix to obtain mixture A.

[0112] S2. 600g of creatine monohydrate was pretreated by air pressure pulverization to obtain creatine powder with a particle size of 15μm.

[0113] S3. Cool mixture A to 70°C, add 400g creatine powder and 5.1g emulsifier I (a compound obtained by mixing lactic acid fatty acid glycerides and monostearate glycerides in a mass ratio of 1:1), stir at 2500rpm for 20 minutes, and obtain mixture B after full emulsification.

[0114] S4. Cool the mixture B to 65°C, then add 200g of creatine powder and 51g of emulsifier II (corn oil) to the mixture B, stir at 2600rpm for 15 minutes, and obtain the mixture C after secondary emulsification.

[0115] S5. Cool mixture C to 50℃, add black tea flavoring, lycopene and vitamin B3 to mixture C, mix thoroughly, add 20g of compound stabilizer (a compound obtained by mixing calcium lactate and microcrystalline cellulose in a mass ratio of 2:1), shear and disperse at 2000rpm for 5 minutes, adjust pH to 7, and obtain syrup mixture.

[0116] S6. Pour the syrup mixture into a mold, cool and set, and then dry at 45°C for 30 hours to obtain creatine chewing candy.

[0117] Comparative Example 6: A Creatine Chewable Candy

[0118] The difference between this comparative example and Example 3 lies in the different emulsifiers used. The preparation method includes the following steps:

[0119] S1. Mix 14g of pectin and 420g of erythritol evenly, add 200g of water, and cook at 115℃ until the sugar content reaches 65°Bix to obtain mixture A.

[0120] S2. 600g of creatine monohydrate was pretreated by air pressure pulverization to obtain creatine powder with a particle size of 15μm.

[0121] S3. Cool mixture A to 70°C, add 400g creatine powder and 5.1g sucrose fatty acid ester, stir at 2500rpm for 20 minutes, and obtain mixture B after full emulsification.

[0122] S4. Cool the mixture B to 65°C, then add 200g of creatine powder and 51g of sodium caseinate to the mixture B, stir at 2600rpm for 15 minutes, and obtain the mixture C after secondary emulsification.

[0123] S5. Cool mixture C to 50°C, add black tea flavoring, lycopene, and vitamin B3 to mixture C, mix thoroughly, add 11g of compound stabilizer (a compound obtained by mixing calcium lactate and microcrystalline cellulose in a mass ratio of 2:1), shear and disperse at 2000rpm for 5 minutes, adjust pH to 7, and obtain syrup mixture.

[0124] S6. Pour the syrup mixture into a mold, cool and set, and then dry at 45°C for 30 hours to obtain creatine chewing candy.

[0125] Comparative Example 7: A Creatine Chewable Candy

[0126] The difference between this comparative example and Example 3 lies in the amount of emulsifier added. The preparation method includes the following steps:

[0127] S1. Mix 14g of pectin and 420g of erythritol evenly, add 200g of water, and cook at 115℃ until the sugar content reaches 65°Bix to obtain mixture A.

[0128] S2. 600g of creatine monohydrate was pretreated by air pressure pulverization to obtain creatine powder with a particle size of 15μm.

[0129] S3. Cool mixture A to 70°C, add 400g creatine powder and 6g emulsifier I (a compound obtained by mixing lactic acid fatty acid glycerides and monostearate glycerides in a mass ratio of 1:1), stir at 2500rpm for 20 minutes, and obtain mixture B after full emulsification.

[0130] S4. Cool the mixture B to 65°C, then add 200g of creatine powder and 0.6g of emulsifier II (corn oil) to the mixture B, stir at 2600rpm for 15 minutes, and obtain the mixture C after secondary emulsification.

[0131] S5. Cool mixture C to 50°C, add black tea flavoring, lycopene, and vitamin B3 to mixture C, mix thoroughly, add 11g of compound stabilizer (a compound obtained by mixing calcium lactate and microcrystalline cellulose in a mass ratio of 2:1), shear and disperse at 2000rpm for 5 minutes, adjust pH to 7, and obtain syrup mixture.

[0132] S6. Pour the syrup mixture into a mold, cool and set, and then dry at 45°C for 30 hours to obtain creatine chewing candy.

[0133] Experimental Example 1: Texture Analysis Experiment

[0134] Texture profile analysis (TPA) was used to determine the texture properties of creatine chewing candies obtained in Examples 1-3 and Comparative Examples 1-7, as well as commercially available creatine gummies 1 (ingredients: maltitol solution, creatine, gum arabic, carrageenan, agar, magnesium citrate, citric acid, fruit juice, sodium citrate, sucralose) and 2 (ingredients: maltitol solution, tapioca syrup, sucrose, water, creatine, citric acid, natural flavoring, vegetable and fruit juice, sodium citrate). Specifically, a P / 36R cylindrical probe was used with the following parameters: a velocity of 1 mm / s before, during, and after the test; a compression deformation rate of 60%; a trigger force of 0.1 N; and a residence time of 5 s between two compressions. The measured indicators included hardness, elasticity, cohesiveness, adhesiveness, and chewiness. Each sample was measured in parallel six times, and the average value was taken.

[0135] The textural analysis results of each sample are shown in Table 1. As can be seen from Table 1, the textural properties of Examples 1-3 are superior to those of Comparative Examples 1-7 and commercially available creatine gummies 1 and 2, mainly due to higher elasticity, chewiness, and moderate hardness. However, Comparative Example 1 lacked pneumatic pulverization, Comparative Example 2 lacked gradient cooling and stepwise emulsification, Comparative Example 3 used calcium salts with rapid calcium ion release as a compound stabilizer, and Comparative Example 5 had an excessively high dosage of compound stabilizer, resulting in products that were too hard, lacked elasticity, and had poor chewiness. Cross-sectional images of each sample are shown below. Figure 1 As shown in the cross-sectional diagram, the samples from Examples 1-3 have a uniform and delicate texture, with no obvious particles or powdery feel. In contrast, the samples from Comparative Examples 1-7, as well as commercially available creatine gummies 1 (referred to as "commercial sample 1" in the diagram) and 2 (referred to as "commercial sample 2" in the diagram), have a significantly coarser texture and a powdery feel, with obvious and loose pores. This demonstrates that the formulation and preparation method of this invention can produce a product with a uniform texture, greater elasticity, a fuller and longer-lasting chewing experience, solving the problems of traditional creatine gummies being too hard, powdery, and having a poor chewing feel.

[0136] The above data fully demonstrates that the formulation and preparation method of this invention successfully avoids the damage to the colloidal network caused by creatine raw materials and high-temperature acidic environment, thereby obtaining a creatine chewing candy product with good taste.

[0137] Table 1. Texture analysis results of different samples

[0138]

[0139] Experiment 2: Detection of Creatine and Creatinine Content

[0140] The creatine and creatinine contents in creatine chewing candies and commercially available creatine gummies 1 and 2 obtained in Examples 1-3 and Comparative Examples 1-7 (T0 before accelerated testing and T3 after three months of accelerated testing) were determined by high performance liquid chromatography. Specifically, the samples were accurately weighed, extracted with water and filtered, and then separated on a C18 column. The mobile phase was phosphate buffer (pH 2.5)-methanol (98:2), and the detection was performed at a wavelength of 210 nm. The external standard method was used to calculate the quantification based on the peak area.

[0141] The accelerated testing conditions were as follows: each group of samples was placed in a constant temperature and humidity chamber and subjected to accelerated stability testing at 40℃ and 75% relative humidity (RH) for 3 months.

[0142] Table 2 shows the creatine and creatinine contents of each sample at T0 and T3. The creatine chewing candies prepared in Examples 1-3 showed advantages in both creatine detection rate and creatinine content: at T0, the creatine detection rate of Examples 1-3 was higher than 95%, indicating that the process of the present invention can effectively protect creatine during processing. Furthermore, after three months of accelerated processing (T3), the detection rate remained above 92.4%, with minimal decrease in creatine retention, proving that the product can maintain component stability under accelerated storage conditions. In contrast, the creatine detection rates of Comparative Examples 1-7 ranged from 50% to 80% at T0, and further decreased significantly to 40%-70% after accelerated processing, indicating severe degradation. Commercially available creatine gummies 1 and 2 showed even more pronounced problems, with a detection rate of less than 51% at T0, dropping to a minimum of 31.8% after T3, indicating that most of the creatine degraded during storage. This demonstrates that traditional processes and existing production technologies easily lead to creatine degradation and loss, proving that the formulation and preparation process of the present invention can effectively improve the creatine stability of chewing candies during the preparation process.

[0143] Meanwhile, the creatinine content in Examples 1-3 of this invention was below 1000 ppm at T0, and only increased slightly after T3, remaining within the safe threshold of below 1000 ppm. In contrast, the creatinine content in Comparative Examples 1-7 and commercially available creatine gummies 1 and 2 increased dramatically, exceeding that of Examples 1-3 by 7 to 20 times. After acceleration, the creatinine content further surged, with commercially available product 2 even exceeding 22,000 ppm. This indicates that the acidic conditions and high-temperature processes in traditional formulations catalyze the conversion of creatine to creatinine, affecting product purity. This demonstrates that the process of this invention solves the problem of component degradation and excessive creatinine levels during storage of traditional creatine products at its source.

[0144] The above data fully demonstrates that the formula and preparation method of this invention have successfully produced high-quality creatine chewables with stable creatine content and creatinine content below 1000ppm, solving the product purity and safety issues in the industry.

[0145] Table 2. Results of creatine and creatinine content detection in different samples.

[0146]

[0147] Experiment Example 3 Accelerated Experiment

[0148] Accelerated stability tests were conducted on the creatine chewing candies obtained in Examples 1-3 and Comparative Examples 1-7, as well as commercially available creatine gummies 1 and 2. Specifically, each group of samples was placed in a constant temperature and humidity chamber and subjected to accelerated stability testing at 40°C and 75% relative humidity (RH) for 3 months. After the test, the appearance, texture changes, and exudate content of the samples were evaluated according to the scoring criteria shown in Table 3. Five samples were tested in parallel for each group, and the average value of the results was taken.

[0149] Table 3 Scoring criteria for chewing candy status after three months of accelerated processing.

[0150]

[0151] The results of the accelerated testing on the molding and viscous effluent of each sample are as follows: Figure 2 As shown in Table 4, the results indicate that the stability of the products from Examples 1-3 is significantly better than that of the comparative examples and commercially available products. The creatine chewing candies from Examples 1-3 received an average score of 9 points, exhibiting regular shape, dry surface, and no stickiness, demonstrating excellent storage stability and product retention. The creatine chewing candies from Comparative Examples 1-7, as well as commercially available creatine gummies 1 (referred to as "commercial sample 1" in the figure) and 2 (referred to as "commercial sample 2" in the figure), received scores ranging from 4 to 6 points, generally exhibiting problems such as deformation, collapse, water seepage, and stickiness, indicating that traditional processes and existing production technologies cannot solve the stability problem.

[0152] The above data fully demonstrate that the creatine chewing candy obtained by combining the formula and preparation method of this invention has a complete shape, no water leakage or stickiness, and scores higher than the comparative example and commercially available products in the accelerated stability test, proving that it has good shelf-life stability.

[0153] Table 4. Status and scoring results of different samples after three months of acceleration.

[0154]

[0155]

[0156] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the implementation of the present invention. For those skilled in the art, other variations or modifications can be made based on the above description. It is impossible to exhaustively list all the implementation methods here. All obvious variations or modifications derived from the technical solutions of the present invention are still within the protection scope of the present invention.

Claims

1. A creatine chewable of low creatinine, characterized by, The creatine chewable sugar comprises the following components in parts by weight: 12-14 parts of colloid, 400-420 parts of sweetener, 200-600 parts of creatine or its derivative, emulsifier I, emulsifier II and compound stabilizer; The emulsifier I is lactic acid fatty acid glyceride and glyceryl monostearate, and the addition amount is 0.55%-0.85% of the total weight of the creatine or its derivative; The emulsifier II is vegetable oil or phospholipid, and the addition amount is 4.5%-8.5% of the total weight of the creatine or its derivative; The compound stabilizer is calcium lactate and microcrystalline cellulose, and the addition amount is 0.6%-1% of the total weight of the creatine chewable sugar.

2. The creatine chewable according to claim 1, wherein The creatine or its derivative is a combination of one or more of monohydrate creatine, creatine phosphate, creatine hydrochloride, pyruvate creatine and anhydrous creatine; Preferably, the creatine or its derivative is monohydrate creatine.

3. The creatine chewable according to claim 1, wherein The mass ratio of lactic acid fatty acid glyceride and glyceryl monostearate in the emulsifier I is 1:1; Preferably, the mass ratio of calcium lactate and microcrystalline cellulose in the compound stabilizer is 2:

1.

4. The creatine chewable according to claim 1, wherein The colloid is a combination of one or more of pectin, gum arabic, gellan gum, carrageenan, xanthan gum, agar, locust bean gum; Preferably, the vegetable oil is a combination of one or more of coconut oil, corn oil and sunflower seed oil.

5. The creatine chewable according to claim 1, wherein The sweetener is selected from sugar, sugar alcohol or sugar syrup; Preferably, the sweetener is a combination of one or more of maltitol, isomalt, erythritol, white sugar and glucose syrup.

6. The creatine chewable of claim 1, wherein, The creatine chewable sugar further comprises a combination of one or more of filler, flavoring agent, coloring agent and antioxidant; Preferably, the creatine chewable sugar further comprises functional nutrients, and the functional nutrients are a combination of one or more of water-soluble vitamins, oil-soluble vitamins, dietary fiber and minerals.

7. The process for the preparation of creatine chewable sugars according to any one of claims 1 to 6, characterized in that, The preparation method comprises the following steps: S1, uniformly mix 12-14 parts of colloid and 400-420 parts of sweetener, then add 100-200 parts of water, and cook at 105-115°C until the sugar content is 60-65°Bix to obtain a mixed solution A; S2, pretreat 200-600 parts of creatine or its derivative by air pressure crushing to obtain creatine powder with a particle size of 15-20μm; S3, cool the mixed solution A to 65-70°C, add two-thirds of the creatine powder and emulsifier I of the total weight of the creatine or its derivative, and stir at 1800-2500rpm for 20-40 minutes to fully emulsify to obtain a mixture B; S4, cool the mixed solution B to 60-65°C, then add the remaining creatine powder and emulsifier II to the mixture B, and stir at 2000-2600rpm for 15-30 minutes to obtain a mixed solution C after secondary emulsification; S5, cool the mixture C to 45-50°C, add the compound stabilizer to the mixture C, and shear disperse at a speed of 1500-2000rpm for 5-10 minutes to adjust the pH to 6.5-7 to obtain a syrup mixture; S6, inject the syrup mixture into a mold, cool and shape, then dry at 40°C-45°C for 30h-35h to obtain creatine chewable sugar with low creatinine.

8. The production method according to claim 7, characterized by, The preparation method further comprises S5 adding one or more of a combination of fillers, flavoring agents, coloring agents, antioxidants to mixture C before adding the complex stabilizer.

9. The preparation method according to claim 7, characterized in that, The preparation method further comprises S5 adding functional nutrients to mixture C before adding the complex stabilizer. Preferably, the functional nutrients are one or more of a combination of water-soluble vitamins, oil-soluble vitamins, dietary fibers, and minerals.

10. Use of the creatine chewable sugar according to any one of claims 1-6 in the preparation of a nutritional agent.

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