Vegetable gum-based soft jelly candy and production method therefor

A carrageenan, agar, and arabic/gellan gum-based formulation addresses the shrinkage issue in vegetable gum-based soft jelly candies, ensuring stability and texture retention, particularly with high functional ingredient or sugar alcohol content.

AU2023301899B2Pending Publication Date: 2026-07-23SIRIO HEALTHCARE ANHUI CO LTD
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Patent Information

Application Number
AU2023301899
Authority / Receiving Office
AU · AU
Patent Type
Applications
Current Assignee / Owner
Priority Date
2022-07-07
Filing Date
2023-06-27
Publication Date
2026-07-23

AI Technical Summary

Technical Problem

Current vegetable gum-based soft jelly candies are prone to shrinkage during shelf life, especially when containing high contents of functional ingredients or sugar alcohols, leading to texture destruction and poor stability.

Method used

A formulation comprising 30-45 parts by weight of carrageenan, 4-15 parts by weight of agar and/or pectin, and 2-16 parts by weight of arabic gum and/or gellan gum, along with optional functional ingredients and sweeteners, is used to prepare the jelly candy, ensuring stability and texture retention.

Benefits of technology

The formulation prevents shrinkage and maintains texture integrity during the shelf life, even with high functional ingredient or sugar alcohol content, resulting in stable and appealing soft jelly candies.

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Abstract

A soft jelly candy and a production method therefor. The soft jelly candy contains the following components: a) 30-45 parts by weight of carrageenan, b) 4-15 parts by weight of agar and / or pectin, and c) 2-16 parts by weight of gum arabic and / or gellan gum. Based on the total weight of the soft jelly candy after moisture is removed, the components a), b) and c) together account for 2.37-5.86% by weight. The production method comprises: uniformly mixing carrageenan, agar and / or pectin, and gum arabic and / or gellan gum with water, respectively. A "shrinkage" phenomenon does not occur to the soft jelly candy when the soft jelly candy contains a sugar alcohol and / or is high in functional component content.
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