Gel composition, preparation method therefor and use thereof

Abstract

A gel composition, a preparation method therefor and a use thereof. The gel composition comprises a gel and an emulsifier; the gel comprises gellan gum; the emulsifier comprises pectin; the pH of the diluent of the gel composition is 2.75-3.5; the diluent is obtained by mixing the gel composition and water at the mass ratio of 1:10; and the weight-average molecular weight of the pectin is 10000-500000 daltons, and / or the acetylation degree of the same-type galacturonic acid main chain in the pectin is 15-30%.

Description

A gel composition, its preparation method, and its application Technical Field

[0001] This application belongs to the field of gel compositions, and particularly relates to a gel composition, its preparation method, and its application. Background Technology

[0002] Related technologies disclose an oil-in-water gel composition consisting of gellan gum as the first gelling agent, gum arabic, octenyl succinate starch ester, and hydroxypropyl starch as the second gelling agent, and water and oil. This gel composition uses gellan gum as the gelling agent for the oil gel and the second gelling agent as an emulsifier to emulsify the oil. However, the gelation temperature of this gel composition is high, which requires high temperature for emulsification, resulting in severe thermal oxidation of the oil. Furthermore, high temperature needs to be maintained during the casting process, and casting can easily lead to premature pre-gelling of the composition, causing uneven appearance of the oil gel. In addition, due to the low amount of the first gelling agent used, the gel strength of the oil gel is low, resulting in a soft product texture or even failure to be molded.

[0003] The related technologies also disclose the use of pectin, agar and water to emulsify and coat oils and functional drugs. Pectin, as the main gel, has low gel strength and weak gel network binding force, which causes the prepared functional drug emulsion products to deform and be damaged directly under slight external force. It is easy for the product to separate into oil and water, resulting in a soft and brittle texture and a strong greasy feeling. In addition, the oil content of the gel emulsion cannot exceed 20%, which seriously limits the promotion of the product.

[0004] Although gellan gum has the disadvantages of high gelation temperature and fast gelation rate, and pectin requires high coexisting solutes and low pH conditions to gel, and has disadvantages such as low gel strength and high brittleness, gellan gum is safe and non-toxic. Compared with other plant and animal polysaccharides, gellan gum is not limited by climate and geographical conditions, has stable yield, and has good gelation properties, with high gel strength, high hardness, and stable gel structure. Pectin, on the other hand, has good stability and excellent emulsifying properties under acidic conditions.

[0005] Therefore, how to reduce the molding temperature of the gel composition and improve its stability has become an urgent problem to be solved. Summary of the Invention

[0006] In order to reduce the molding temperature of the gel composition and improve its stability, this application provides a gel composition, its preparation method, and its application.

[0007] According to one aspect of this application, a gel composition is provided, comprising a gelling agent and an emulsifier, wherein the gelling agent comprises gellan gum and the emulsifier comprises pectin; the pH of a diluent of the gel composition is 2.75 to 3.5, and the diluent is obtained by mixing the gel composition and water at a mass ratio of 1:10; the weight average molecular weight of the pectin is 10,000 to 500,000 Daltons, and / or the degree of acetylation of the homogalacturonic acid backbone in the pectin is 15% to 30%.

[0008] The applicant discovered through experiments that when gelling agent including gellan gum and emulsifier including pectin are introduced, and the pH of the diluted solution of the prepared gel composition is set to 2.75–3.5, the initial gelation temperature of gellan gum decreases significantly, exhibiting excellent flowability and low viscosity under lower casting conditions. This is likely because the applicant selects pectin, which has excellent emulsifying properties, to both regulate the pH in the gel and improve the dispersion performance of each component within the gel. Since the gel structure of the gel composition is not constructed from pectin, gelation does not affect the dispersion effect of pectin. Furthermore, by combining the network structure provided by gellan gum, other components that have been completely dispersed by pectin can be immobilized, thereby improving the stability of the gel composition structure.

[0009] In some embodiments, the pH of the gel composition is determined by the following procedure: the gel composition is mixed with water and then crushed to obtain a diluted gel composition solution, wherein the mass ratio of gel composition to water is 1:10; the pH of the diluted gel composition solution is then measured at 25°C, and the result of this test is taken as the pH of the gel composition.

[0010] In some implementations, the specific steps of the crushing process are as follows: at room temperature, use a high-speed blender to blend for 5 minutes at 5000 rpm.

[0011] In some embodiments, the gel composition includes a fat-soluble substance.

[0012] In some embodiments, the mass content of the lipid-soluble substance in the gel composition is 20% to 60%. Therefore, the gel composition provided in this application can encapsulate up to 50% or more of its own mass of lipid-soluble substance while maintaining the textural properties of the gel composition. The lipid-soluble substance is primarily used in products that use lipid-soluble physiologically active substances as functional components, where these products require the lipid-soluble substance to provide a dispersion medium for the aforementioned lipid-soluble physiologically active substances.

[0013] In some implementations, the fat-soluble substance includes fat-soluble physiologically active substances.

[0014] In some embodiments, the fat-soluble physiologically active substances include at least one of the following: algal oil, fish oil, soybean oil, flaxseed oil, sunflower seed oil, coconut oil, oil-soluble vitamins, evening primrose oil, arachidonic acid, gamma-linolenic acid oil, caprylic / capric triglycerides, safflower seed oil, milk thistle seed oil, maple seed oil, walnut oil, coenzyme Q10, rice bran fatty alkyl alcohols, pumpkin seed oil, borage oil, acetylsalicylic acid, fat-soluble statins, antibiotics, naproxen, and antihistamines.

[0015] In some embodiments, the gel composition further includes a water-soluble physiologically active substance. The water-soluble physiologically active substance serves to provide functional components to the gel composition; it is itself soluble in the aqueous phase of the gel composition. The emulsifier component in the gel composition can improve the dispersibility of the water-soluble physiologically active substance, thereby maximizing its effectiveness.

[0016] In some embodiments, the water-soluble physiologically active substance includes at least one of water-soluble vitamins, water-soluble minerals, ibuprofen, acetaminophen, caffeine, chlorpheniramine maleate, and water-soluble statins.

[0017] In some embodiments, the gelling agent includes gellan gum, and the emulsifier includes at least one of phospholipid emulsifiers, sodium octenyl succinate starch (OSA starch), gum, cholesterol, lanolin, saponins, and protein emulsifiers.

[0018] In some embodiments, the mass content of gellan gum in the gel composition is 0.5% to 3.5%.

[0019] In some embodiments, the emulsifier:gelator ratio is calculated to be 0.33 to 3:1 by mass. Furthermore, when the emulsifier and gelator are within this mass ratio range, they exhibit better emulsification and dispersion effects.

[0020] In some embodiments, the weight-average molecular weight of pectin is 10,000 to 500,000 Daltons; and / or, the degree of acetylation of the homogalacturonic acid backbone in the pectin is 15 to 30%.

[0021] In some embodiments, the weight-average molecular weight of pectin is between 20,000 and 200,000 Daltons.

[0022] In some embodiments, the degree of acetylation of the homogalacturonic acid backbone in the pectin is 18-26%.

[0023] In some embodiments, the pectin is high-ester pectin.

[0024] In some embodiments, the degree of esterification of pectin is 50-60%.

[0025] In some embodiments, each repeating unit in the molecular chain of gellan gum contains not less than 26% acetyl groups and not less than 16% glyceryl groups.

[0026] In some embodiments, gellan gum includes high-acyl gellan gum or partially deacylated gellan gum. In the molecular chain of high-acyl gellan gum, each repeating unit contains more than 40% acetyl groups and more than 45% glyceryl groups; in the molecular chain of partially deacylated gellan gum, each repeating unit contains 26–39% acetyl groups and 16–44% glyceryl groups.

[0027] In some embodiments, the gel composition does not include gelatin. In the prior art, gelatin provides strong emulsification and a gel structure. However, the unique properties of gelatin make the surface of the gel composition highly viscous, especially after a period of storage when gelatin degrades. This makes the surface of the gel composition prone to adhesion to the outer packaging film. When the adhesion between the gel composition and the film exceeds the binding force of the colloid within the gel composition, some of the gel composition adheres to the film surface during separation, resulting in an incomplete product appearance and wasting or losing functional ingredients. Furthermore, when the gel composition contains gelatin, it is unsuitable for halal and vegetarian individuals, and gelatin is prone to Maillard reactions. Therefore, the gel composition provided in this application does not include gelatin, further improving the above-mentioned problems.

[0028] In some embodiments, the gel composition further includes a pH adjuster, comprising one or more of sodium citrate, potassium citrate, citric acid, phosphoric acid, hydrochloric acid, acetic acid, malic acid, sodium phosphate, sodium pyrophosphate, and potassium phosphate. This application further incorporates a pH adjuster to adjust the pH of the gel composition in conjunction with pectin.

[0029] In some embodiments, the gel composition further includes a plasticizer, which includes one or more of glycerol, sorbitol, mannitol, erythritol, xylitol, and maltitol. The plasticizer functions to improve the hydration of the gelling agent, improve the chewy texture of the product, and increase sweetness.

[0030] A second aspect of this application provides a method for preparing the gel composition as described above, the method comprising the following steps: S1. mixing a gelling agent, an emulsifier, and a solvent, and then heating the mixture to 60–90°C to obtain a first reaction solution; S2. preparing at least one of a water-soluble physiologically active substance and a lipid-soluble substance as a second reaction solution, subsequently adding the second reaction solution to the first reaction solution, and dispersing the mixture to form a mixture; S3. curing the mixture to obtain a gel composition.

[0031] In some embodiments, the solvent is an aqueous solvent. The aqueous solvent serves as a dispersion medium for the gelling agent and emulsifier.

[0032] In some embodiments, in S2, the second reaction solution is divided into two parts. The first part of the second reaction solution includes water-soluble physiologically active substances, and the second part of the second reaction solution includes lipid-soluble substances. Then, the first part of the second reaction solution and the second part of the second reaction solution are added to the first reaction solution respectively, and a mixture is formed after dispersion treatment.

[0033] In some embodiments, the specific process of gel emulsion curing and molding in S3 includes casting, molding, and sealing.

[0034] In some embodiments, the processing temperature for the dispersion emulsification treatment is 60–90°C.

[0035] In some embodiments, the raw materials for preparing the gel composition, by weight percentage, include 0.5-3.5% gellan gum, 0.5-4% pectin, 5-35% plasticizer, 0-1.2% pH adjuster, 18-47% water, and 20-60% fat-soluble substances.

[0036] A third aspect of this application provides a gel product comprising the above-described gel composition, wherein the dosage form of the gel product includes at least one of the following: gummies, oil gels, gel emulsions, soft capsules, particularly chewable soft capsules, crystal balls, popping beads, and beverages.

[0037] A fourth aspect of this application provides the use of the above-described gel composition in food and / or health products.

[0038] A fifth aspect of this application provides the use of the above-described gel composition in the preparation of pharmaceuticals. Detailed Implementation

[0039] To enable those skilled in the art to better understand the technical solutions of this application, the technical solutions of this application will be clearly and completely described below in conjunction with the embodiments of this application. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of this application.

[0040] Examples 1-4 and Comparative Examples 1-4

[0041] Examples 1-4 and Comparative Examples 1-4 prepared the raw materials for the gel compositions according to Table 1. The pectin used had a weight-average molecular weight of 60,000 Da and a degree of acetylation of 21.3%.

[0042] The specific steps for preparing the gel compositions in Examples 1-4 and Comparative Examples 1-2 are as follows:

[0043] S1. Mix gellan gum, pectin, water, glycerin and citric acid, heat and stir at 60-90°C until completely dissolved, then remove the air bubbles to obtain the first reaction solution;

[0044] S2. Prepare the fat-soluble substance as the second reaction solution, then add the second reaction solution to the first reaction solution, and perform high-speed shear dispersion and emulsification at a temperature of 60-90℃ to form a mixture;

[0045] S3. The mixture is subjected to casting, molding, and sealing processes to obtain a gel composition.

[0046] Comparative Examples 3 and 4 follow the same method and steps as described above for preparing the gel composition, except that Comparative Example 3 does not contain pectin, and Comparative Example 4 does not contain gellan gum.

[0047] Additionally, the pH in Table 1 refers to the pH of the gel composition, which was determined as follows: the gel composition was mixed with water and then crushed to obtain a diluted gel composition solution, wherein the mass ratio of gel composition to water was 1:10; subsequently, the pH of the diluted gel composition solution was measured at 25°C, and this test result was used as the pH of the gel composition. Furthermore, the fat-soluble substance used was fish oil.

[0048] Table 1. Raw materials and their pH values ​​required for the gel compositions provided in Examples 1-4 and Comparative Examples 1-4

[0049] Test Example 1

[0050] 1. Test Object

[0051] The gel compositions prepared in Examples 1-4 and Comparative Examples 1-4.

[0052] 2. Testing Methods

[0053] (1) Hardness (H) and elasticity (S): Using a physical property tester, select the SMS P / 100 probe and TPA mode, test speed 1.0 mm / s, trigger mechanism 5g, deformation 50%, repeat compression twice, interval time 1s, record the sample hardness (g), the greater the hardness, the stronger the chewiness of the product; record the sample elasticity, the greater the elasticity, the better the rebound performance of the product after compression, and the better the taste.

[0054] (2) Viscosity (η): The gel emulsion was tested at 80°C using an IKA viscosity tester. The test was performed using an ELVAS-1-04 probe and in rotation mode. The lower the viscosity, the better the fluidity of the gel emulsion during casting and molding, the lower the risk of product stringing, and the more regular the appearance.

[0055] (3) Initial gel temperature (T): The Anton Paar rotational rheometer was used for testing. The probe was a coaxial cylinder and the temperature scanning / oscillation mode was used to record the initial gel temperature (°C) of the gel emulsion. The lower the initial gel temperature, the lower the gel emulsion casting temperature, the slower the degradation rate of the product, and the higher the production feasibility.

[0056] (4) Comprehensive Evaluation: The feasibility of gel emulsion production was comprehensively evaluated based on indicators such as hardness, elasticity, viscosity, and initial gelation temperature, as shown in Table 2. For the production of soft capsules, both viscosity and initial gelation temperature must score ≥60 points, and hardness and elasticity must score ≥40 points. The total score for the comprehensive evaluation of the three indicators is 100 points, with higher scores indicating better overall performance. Compared to traditional gelatin-based gel emulsions, the viscosity and initial gelation temperature of the gel emulsion play a crucial role in the product's formation. Therefore, the comprehensive evaluation is calculated by adding the following four factors: initial gelation temperature (30%), viscosity (30%), elasticity (20%), and hardness (20%). The comprehensive evaluation must be greater than 61 to achieve industrial-scale production of the gel emulsion.

[0057] (5) pH of the gel composition: The pH of the gel composition was determined as follows: the gel composition was mixed with water and stirred at 5000 rpm for 5 minutes at room temperature using a high-speed blender (CCC certified Hehui Liquid Food Blender H6y) to obtain a diluted gel composition solution. The mass ratio of gel composition to water was 1:10. The pH of the diluted gel composition solution was then measured at 25°C using a pH meter (Mettler-Toledo Instruments (Shanghai) Co., Ltd. - FE20Plus). The test result was used as the pH of the gel composition.

[0058] Table 2. Comprehensive Evaluation Criteria

[0059] 3. Test Results and Analysis

[0060] The gel composition was prepared according to the ingredients and contents described in Table 1, and the gel composition was tested and scored. The test data and scoring results are shown in Table 3. According to Table 3, the combination of pectin and gellan gum in Examples 1-4 can reduce the pH of the gel emulsion. When the pH of the gel composition is 2.75-3.5, the gel temperature of the gel emulsion decreases with decreasing pH. When the pH of the gel composition is below 2.75, as in Comparative Example 1, its gel temperature is below 50°C. However, at this time, the pH of the gel composition is too low, which directly destroys the colloidal properties in the system, leading to the destruction of the gel structure of the gel emulsion, slowing down the gelation speed. After the emulsion cools down, it cannot provide sufficient network structure strength, resulting in the precipitation of water and plasticizer, and failing to form a uniform gel emulsion. When the pH of the gel composition is above 3.5, the initial gel temperature of the gel emulsion rises rapidly to above 75°C, resulting in the viscosity of the gel emulsion exceeding 100,000 mPa·s at 80°C. Moreover, the gelation speed is fast, and the gel emulsion solidifies prematurely before it can be cast into shape, blocking the casting outlet, as shown in Comparative Example 2. Comparative Example 3, which removed pectin and only added gellan gum, maintained a gel temperature of 68°C. However, gellan gum alone could not provide emulsification during the emulsification stage, resulting in severe water-oil separation as the functional oils failed to emulsify. Comparative Example 4, which only added pectin, had an initial gel temperature as low as 5°C. While it ensured complete emulsification of the functional oils during the emulsification stage, the emulsion failed to gel properly at room temperature, leading to water-oil separation after prolonged standing and preventing successful casting and shaping.

[0061] Table 3. Measurement data and scoring results of this test case

[0062] Examples 5-10

[0063] Examples 5-10 were prepared using the formulation and method provided in Example 2, and the pH of the gel compositions was tested. The difference between Examples 5-10 and Example 2 is that the molecular weight of the pectin used in Examples 5-10 was used as a variable, as shown in Table 4, where the pH values ​​in Table 4 refer to the pH of the gel compositions. Additionally, the degree of acetylation of the pectin used in Examples 5-10 was 21.3%. Apart from the above differences, the pH testing and preparation methods of the gel compositions in Examples 5-10 were strictly consistent.

[0064] Table 4. Variables in Examples 5-10

[0065] Test Example 2

[0066] 1. Test Object

[0067] The gel compositions prepared in Examples 5-10.

[0068] 2. Testing Methods

[0069] Refer to the methods and standards provided in Test Example 1.

[0070] 3. Test Results and Analysis

[0071] Examples 5-10 altered the viscosity and texture of the gel emulsion by changing the molecular weight of pectin. Tests revealed that in Examples 5-8, a pectin molecular weight between 10,000 and 500,000 Da resulted in good gel emulsion molding stability and mouthfeel; while a molecular weight between 20,000 and 200,000 Da provided even better molding stability and mouthfeel. In Example 9, when the pectin molecular weight was less than 10,000 Da, this molecular weight affected the gel network structure of the gellan gum, ultimately leading to reduced hardness and elasticity of the gel emulsion product. In Example 10, when the pectin molecular weight was greater than 500,000 Da, the gel temperature of the gel composition increased, affecting product casting and molding; however, the overall evaluation score was still above 61, indicating suitability for product production.

[0072] Table 5. Measurement data and scoring results of this test case

[0073] Examples 11-16

[0074] Examples 11-16 were prepared using the formulation and method provided in Example 2, and the pH of the gel compositions was tested. The difference between Examples 11-16 and Example 2 is that the acetyl content of the pectin used in Examples 11-16 was used as a variable, as shown in Table 6, where pH refers to the pH of the gel composition. Additionally, the molecular weight of the pectin used in Examples 11-16 was 60,000 Da. Apart from the above differences, the pH testing and preparation methods of the gel compositions in Examples 11-16 were strictly consistent.

[0075] Table 6. Variables in Examples 11-16

[0076] Test Example 3

[0077] 1. Test Object

[0078] The gel compositions prepared in Examples 11-16.

[0079] 2. Testing Methods

[0080] Refer to the methods and standards provided in Test Example 1.

[0081] 3. Test Results and Analysis

[0082] Examples 11-16 demonstrate how changing the degree of acetylation of pectin molecules can regulate the emulsification effect of the gel emulsion, further improving the texture and mouthfeel of the product. Examples 11-16 show that a pectin acetylation degree of 15-30% results in good gel composition; furthermore, a pectin acetylation degree of 18-26% exhibits even better textural properties. In Example 15, the low degree of pectin acetylation leads to a poorer gel emulsion texture, thus affecting the product's mouthfeel; while in Example 16, the high degree of pectin acetylation results in excessively high viscosity of the gel emulsion, hindering its formation. However, the overall scores of Examples 15-16 are all above 61, indicating suitability for product manufacturing.

[0083] Table 7. Measurement data and scoring results of this test case

[0084] Examples 17-27

[0085] Examples 17-27 were prepared by testing the pH of the gel composition and preparing the gel composition according to the formulations provided in Tables 8-9 and with reference to the method provided in Example 1.

[0086] Table 8. Raw materials required for Examples 17-20

[0087] Table 9. Raw materials required for Examples 21-24

[0088] Table 10. Raw materials required for Examples 25-27

[0089] The preparation method of Example 26 is as follows:

[0090] S1. Mix gellan gum, pectin, water, glycerin and citric acid, heat and stir at 60-90°C until completely dissolved, then remove the air bubbles to obtain the first reaction solution;

[0091] S2. Dissolve water-soluble vitamins in water to prepare a second reaction solution, then add the second reaction solution to the first reaction solution, and mix by high-speed shear dispersion at a temperature of 60-90℃ to form a mixed solution;

[0092] S3. The mixture is subjected to casting, molding, and sealing processes to obtain a gel composition.

[0093] The preparation method of Example 27 is as follows:

[0094] S1. Mix gellan gum, pectin, water, glycerin and citric acid, heat and stir at 60-90°C until completely dissolved, then remove the air bubbles to obtain the first reaction solution;

[0095] S2. Ibuprofen is dissolved in water to prepare the second reaction solution of the first part, and fish oil is prepared to prepare the second reaction solution of the second part. Then, the second reaction solution of the first part and the second reaction solution of the second part are added to the first reaction solution. After high-speed shear dispersion and emulsification at a temperature of 60-90℃, a mixture is formed.

[0096] S3. The mixture is subjected to casting, molding, and sealing processes to obtain a gel composition.

[0097] Test Example 4

[0098] 1. Test Object

[0099] The gel compositions prepared in Examples 17-27.

[0100] 2. Testing Methods

[0101] Refer to the methods and standards provided in Test Example 1.

[0102] 3. Test Results and Analysis

[0103] Examples 17-19, including Examples 1-4, all used different types and amounts of pH adjusters to adjust the pH of the gel emulsion, such as hydrochloric acid, malic acid, acetic acid, or citric acid, to adjust the initial gelation temperature and viscosity of the gel emulsion, thereby preparing gel emulsion products with an overall evaluation score higher than 75.

[0104] In Example 20, by changing the type of plasticizer in the formula, the gel emulsion also meets the requirements for stable production; in Examples 21 and 22, by changing the amount of plasticizer in the formula, the hardness and elasticity of the gel emulsion can be controlled, thereby obtaining a product with a better chewing texture.

[0105] Example 23 uses partially deacylated gellan gum instead of high-acyl gellan gum, which lowers the initial gel temperature of the gel emulsion. Although the hardness and elasticity decrease slightly, the overall comprehensive evaluation is still higher than 61, ensuring that the gel emulsion product meets the requirements for stable production. Example 24 reduces the moisture content, and the gel emulsion still maintains good viscosity and a low initial gel temperature at a suitable pH, which is beneficial for the production and molding of the gel emulsion.

[0106] Example 25 uses pectin and OSA starch as emulsifiers in combination. The resulting gel composition has increased hardness and elasticity, improved taste and texture, and has an overall score of over 75, which meets the requirements for large-scale production.

[0107] In Examples 26 and 27, water-soluble vitamins and the drug ibuprofen were added to the gel compositions, respectively. The gel compositions not only maintained a low setting temperature, but also enhanced the hardness and elasticity of the gel compositions, improving the texture and taste of the gel compositions. Furthermore, the overall scores were all higher than 75, making them suitable for large-scale production.

[0108] Table 11. Measurement data and scoring results of this test case

[0109] Table 12. Measurement data and scoring results of this test case

[0110] The above embodiments are only used to illustrate the technical solutions of this application and are not intended to limit the scope of protection of this application. Although this application has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of this application without departing from the substance and scope of the technical solutions of this application.

Claims

1. A gel composition, said gel composition comprising a gelling agent and an emulsifier, wherein, The gelling agent includes gellan gum, and the emulsifier includes pectin; The pH of the diluent of the gel composition is 2.75 to 3.5, and the diluent is obtained by mixing the gel composition and water at a mass ratio of 1:

10. The pectin has a weight-average molecular weight of 10,000 to 500,000 Daltons, and / or the degree of acetylation of the homogalacturonic acid backbone in the pectin is 15% to 30%.

2. The gel composition of claim 1, wherein, The gel composition also includes fat-soluble substances.

3. The gel composition of claim 2, wherein, The fat-soluble substances include fat-soluble physiologically active substances.

4. The gel composition of claim 3, wherein, The fat-soluble physiologically active substances include at least one of the following: algal oil, fish oil, soybean oil, flaxseed oil, sunflower seed oil, coconut oil, oil-soluble vitamins, evening primrose oil, arachidonic acid, gamma-linolenic acid oil, caprylic / capric triglycerides, safflower seed oil, milk thistle seed oil, maple seed oil, walnut oil, coenzyme Q10, rice bran fatty alkyl alcohols, pumpkin seed oil, and borage oil.

5. The gel composition of claim 3, wherein, The lipid-soluble physiologically active substances include at least one of acetylsalicylic acid, lipid-soluble statins, antibiotics, naproxen, and antihistamines.

6. The gel composition according to any one of claims 1 to 3, wherein, The gel composition also includes water-soluble physiologically active substances.

7. The gel composition of claim 6, wherein, The water-soluble physiologically active substances include water-soluble vitamins and water-soluble minerals.

8. The gel composition of claim 6, wherein, The water-soluble physiologically active substances include at least one of ibuprofen, acetaminophen, caffeine, chlorpheniramine maleate, and water-soluble statins.

9. The gel composition of claim 1, wherein, The emulsifier includes at least one of phospholipid emulsifiers, sodium octenyl succinate starch, gum arabic, cholesterol, lanolin, saponins, and protein emulsifiers.

10. The gel composition of claim 7, wherein, The emulsifier includes sodium octenyl succinate starch.

11. The gel composition of claim 1, wherein, The pectin has a weight-average molecular weight of 20,000 to 200,000 Daltons.

12. The gel composition of claim 1, wherein, The degree of acetylation of the homogalacturonic acid backbone in the pectin is 18-26%.

13. The gel composition of claim 1, wherein, In the molecular chain of the gellan gum, each repeating unit contains not less than 26% acetyl groups and not less than 16% glyceryl groups.

14. A method for preparing a gel composition according to any one of claims 1 to 13, the method comprising the following steps: S1. The gelling agent, the emulsifier, and the solvent are mixed, and then heated to 60-90°C to obtain the first reaction solution; S2. Prepare a second reaction solution by taking at least one of water-soluble physiologically active substances and fat-soluble substances, and then add the second reaction solution to the first reaction solution. After dispersion treatment, a mixture is formed. S3. The mixture is cured and molded to obtain the gel composition.

15. A gel product comprising the gel composition according to any one of claims 1 to 13, wherein the dosage form of the gel product comprises at least one of oil gel, gummies, soft capsules, crystal balls, and beverages, and the soft capsule comprises at least one of chewable soft capsules and bursting beads.

16. The use of the gel composition according to any one of claims 1 to 4, 6 to 7, 9 to 13 in food and / or health products.

17. Use of the gel composition according to any one of claims 1 to 13 in the preparation of a pharmaceutical product.

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