A gel composition, a product containing the same and its application

Abstract

The present invention provides a gel composition, a product containing the same, and its application. The gel composition includes gelatin. Wherein, calculated by mass percentage, in the gel composition, the content of gelatin is 4-13%, and the content of the fat-soluble component is not less than 10%; calculated by mass ratio, gelatin:sugar alcohol = 0.12-0.4; the isoelectric point of gelatin is I, and the pH of the gel composition when diluted to a mass concentration of 1% is H. In the gel composition, the following relationship is satisfied: 1 < I - H < 5.3. By introducing gelatin and sugar alcohol and controlling their contents and ratios in the gel composition, the present invention regulates a certain difference between the pH value of the gel composition and the isoelectric point of gelatin, balances the relationship among the surface viscosity, cohesion, and packaging material affinity in the gel composition, enables the gel composition to still retain its complete form after the packaging material is removed, and at the same time has no influence on the taste, hardness, formability, etc. of the gel composition.

Description

Technical Field

[0001] The invention belongs to the field of gel compositions, and in particular relates to a gel composition, a product containing the gel composition and applications thereof. Background Art

[0002] The stickiness of the surface of gel food may cause adhesion to the packaging material, thus affecting the appearance integrity of the gel food and further affecting the eating experience.

[0003] Specifically, on the first hand, excessive surface viscosity of gel food may cause it to stick together in the packaging material, making it difficult to separate. On the second hand, when the surface viscosity of food is too high, when the food is taken out of the inner packaging material, part of it may detach and adhere to the packaging material during the peeling process, that is, the product cannot be completely separated from the packaging material. On the third hand, some ingredients in the food may penetrate into the contact layer between the packaging material and the food due to affinity, which may cause the food to adhere to the packaging material.

[0004] In the prior art, the surface tension of packaging materials can be improved by adjusting the type of packaging materials or adjusting the surface treatment method of packaging materials, because the surface tension of packaging materials will affect the degree of food infiltration. However, screening suitable packaging materials or synthesizing new packaging materials requires a long research and development time.

[0005] The surface adhesion of gel food can also be adjusted to retain the complete appearance. In the actual research process, it is easy to confuse the two concepts of viscosity and surface viscosity of gel composition. Among them, viscosity refers to the physical quantity of the rheological properties of the gel composition in the fluid state that resists flow and can quantify the resistance to flow deformation; while the surface viscosity of the gel composition refers to the adhesion to other objects. When the surface viscosity of the gel food is greater, the adhesion to the packaging material is greater, that is, it is difficult to completely peel off the packaging material, thereby affecting the appearance integrity of the gel food.

[0006] Generally, in the prior art, the surface adhesion of gel food is adjusted by coating the surface of gel food with powdered sugar (i.e., "mixing with sand") to inhibit the surface adhesion of gel food. However, powdered sugar may absorb the moisture of gel food during long-term storage or at high temperatures, making the powdered sugar moist or melted, resulting in changes in the taste of gel food and problems such as powdered sugar sticking to the packaging material. Summary of the invention

[0007] In order to improve the viscosity of the surface of gel food to retain the complete shape of the gel food without affecting the taste and hardness of the gel food, the present invention provides a gel composition, a product containing the same and application thereof.

[0008] According to one aspect of the present invention, a gel composition is provided, which comprises gelatin, sugar alcohol, a fat-soluble component and water; wherein, calculated by mass percentage, in the gel composition, the content of gelatin is 4-13%, and the content of the fat-soluble component is not less than 10%; calculated by mass ratio, gelatin: sugar alcohol = 0.12-0.4; the isoelectric point of gelatin is 1, and after the gel composition is diluted, the pH value when the mass concentration of the gel composition is 1% is H, and in the gel composition, the following relationship is satisfied: 1 <I-H<5.3。

[0009] The inventors have found that the problem of gel composition adhering to packaging materials can be improved by reducing the surface viscosity of the gel composition or increasing the cohesion of the gel composition. Among them, cohesion refers to the compactness of the internal structure of the product. When the cohesion is higher, it means that the internal texture of the gel composition is denser, that is, the ability to maintain the structural integrity of the gel composition is better. On the contrary, it means that the internal texture of the gel composition is looser. Specifically, when the surface viscosity of the gel composition is large, when the cohesion of the gel composition is large enough, the risk of the gel composition adhering to the packaging material can also be reduced. This is because the texture of the gel composition is dense, even if the surface viscosity of the gel composition is large, it can still be completely separated from the packaging material. When the surface viscosity of the gel composition is large, but its cohesion is small, the risk of the gel composition adhering to the packaging material increases accordingly, and the possibility of retaining the complete form of the food is smaller.

[0010] In the present invention, the introduced gelatin is an amphoteric electrolyte extracted from collagen after hydrolysis, and its molecular chain contains positively charged and negatively charged groups. As the content of gelatin in the gel composition increases, its cohesive force also increases accordingly, and at the same time, the affinity of the protein in the gelatin and the contact layer of the packaging material also increases accordingly. Therefore, when the gelatin content is too high or too low, it will affect the adhesion of the gel food to the packaging material and may destroy the complete form of the gel food. In addition, in addition to regulating the content of gelatin in the gel composition, the present invention also introduces sugar alcohol to antagonize the affinity of gelatin protein and the packaging material. However, since sugar alcohol has a hydroxyl alcohol structure, its hydrophilicity is higher, which is manifested as stronger hygroscopicity. While antagonizing the affinity of gelatin protein and the packaging material, it is easy to increase the surface viscosity of the gel composition. The present invention maintains a certain ratio of gelatin and sugar alcohol, which can not only reduce the affinity between gelatin protein and the packaging material, but also control the hygroscopicity of sugar alcohol and reduce the surface viscosity of the gel composition.

[0011] When a fat-soluble component is introduced into a gel composition, the texture of the gel composition will be affected due to the molecular distribution problem of the aqueous phase and the oil phase. In the gel composition provided by the present invention, gelatin can act as both a gelling agent and an emulsifier. Among them, the gelling agent plays the role of forming and texture support; the role of the emulsifier is to stabilize and balance the immiscible systems. In addition, sugar alcohols and gelatin have a certain synergistic effect in improving cohesion and emulsification effects. The combination of the two can not only improve cohesion and improve surface adhesion, but also improve the stability of the oil gel composition, even in the case of high oil loading, it still has a stable state of oil phase and water phase equilibrium. Therefore, the present invention introduces gelatin and sugar alcohol and controls the content and ratio of the two in the gel composition, regulates the pH value of the gel composition and the isoelectric point of gelatin to maintain a certain difference, can achieve the effect of stabilizing and solidifying oils, and improve the surface viscosity of the gel composition.

[0012] On the other hand, since gelatin is composed of proteins and the charged groups in the gelatin structure will affect its isoelectric point, the inventors have found that when the pH value of the gel composition overlaps with the isoelectric point of gelatin, it is easy to cause protein flocculation, thereby affecting the surface viscosity and gel strength of the gel composition. Therefore, the present invention further limits the isoelectric point of gelatin to be greater than the pH value of the gel composition.

[0013] From the above, it can be seen that the present invention introduces gelatin and sugar alcohol and controls the content and ratio of the two in the gel composition, regulates the pH value of the gel composition and the isoelectric point of gelatin to maintain a certain difference, and balances the relationship between the surface viscosity, cohesion and packaging material affinity in the gel composition, so that even if the gel composition contains not less than 10% of fat-soluble components, it can still retain its complete shape after the packaging material is removed, and at the same time does not affect the taste, hardness, formability, etc. of the gel composition.

[0014] Preferably, the isoelectric point of gelatin is 5.1~9.2.

[0015] Preferably, the pH of the gel composition is 3.60-4.80.

[0016] Preferably, in the chemical structure of the sugar alcohol, the number of alcoholic hydroxyl groups is not less than 4.

[0017] Preferably, the sugar alcohol includes at least one of xylitol, maltitol, sorbitol and erythritol.

[0018] Preferably, the mass content of the fat-soluble component in the gel composition is 10-55%, and / or the gel composition further comprises a water-soluble active component, and the mass content of the water-soluble active component in the gel composition is 1%-25%.

[0019] Preferably, the fat-soluble ingredients include at least one of DHA algae oil, oil-soluble vitamins, evening primrose oil, arachidonic acid, linseed oil, caprylic / capric glyceride, safflower seed oil, milk thistle seed oil, maple seed oil, walnut oil, phosphatidylserine, fish oil, coenzyme Q10, rice bran fatty alcohols, pumpkin seed oil, borage oil, sea buckthorn fruit oil, lutein, lutein esters, astaxanthin, krill oil, acetylsalicylic acid, fat-soluble statins, antibiotics, naproxen, and antihistamines.

[0020] Preferably, the water-soluble active ingredient includes at least one of water-soluble vitamins, water-soluble minerals, caffeine, ibuprofen, acetaminophen, chlorpheniramine maleate, and water-soluble statins.

[0021] Preferably, the gel composition further comprises an auxiliary agent, which comprises at least one of a pH adjuster, an antioxidant, an emulsifier, a moisturizer, a flavoring agent and a colorant; the pH adjuster comprises at least one of citric acid and its salts, malic acid and its salts, lactic acid and tartaric acid.

[0022] Preferably, the humectant comprises glycerin.

[0023] Preferably, the pH adjuster includes at least one of citric acid and its salts, malic acid and its salts, lactic acid, and tartaric acid.

[0024] Preferably, the antioxidant includes at least one of tea polyphenols (TP), tocopherol, flavonoids (such as rosemary extract), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), and ascorbic acid.

[0025] Preferably, the emulsifier includes at least one of phospholipid emulsifiers, modified starch, gum, emulsified pectin, cholesterol, lanolin, saponin, and polysaccharide emulsifiers.

[0026] Preferably, the flavoring agent includes at least one of natural or synthetic flavors, natural flavors, fruit and vegetable juices, and fruit powders.

[0027] According to a second aspect of the present invention, there is provided use of the above-mentioned gel composition in medicine.

[0028] According to a third aspect of the present invention, a medicine is provided, comprising the above-mentioned gel composition.

[0029] According to a fourth aspect of the present invention, there is provided a use of a gel composition in food or cosmetics.

[0030] According to a fifth aspect of the present invention, there is provided a food comprising a gel composition.

[0031] Preferably, the food is a health food.

[0032] According to a sixth aspect of the present invention, a cosmetic is provided, comprising a gel composition.

[0033] Among them, in the fourth, fifth and sixth aspects of the present invention, the gel composition contains fat-soluble ingredients and / or water-soluble active ingredients; the fat-soluble ingredients include at least one of DHA algae oil, oil-soluble vitamins, evening primrose oil, arachidonic acid, linseed oil, caprylic acid glyceride, safflower seed oil, milk thistle seed oil, maple seed oil, walnut oil, phosphatidylserine, fish oil, coenzyme Q10, rice bran fatty alcohol, pumpkin seed oil, borage oil, sea buckthorn fruit oil, lutein, lutein esters, astaxanthin and krill oil; the water-soluble active ingredients include at least one of water-soluble vitamins and water-soluble minerals. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 The gel composition provided in Example 1 of the present invention and its adhesion after the package is torn open;

[0035] Figure 2 This is the gel composition provided in Comparative Example 1 of the present invention and its adhesion condition after the package is torn open. DETAILED DESCRIPTION

[0036] In order to enable those skilled in the art to better understand the technical solutions of the present invention, the technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present invention.

[0037] Example 1

[0038] 1. Materials required for preparing gel composition

[0039] The raw materials required for this embodiment are shown in Table 1, and the remainder is water.

[0040] Table 1. Required formula of the gel composition prepared in this example

[0041]

[0042] 2. Method for preparing gel composition

[0043] S1. Weigh the amount of water, glycerin and maltitol solution in a beaker and mix them evenly, then add gelatin, heat at 65-75°C until the colloid is completely dissolved, then add xylitol, citric acid monohydrate and sodium citrate dihydrate and stir until completely dissolved, keep warm for use, and obtain an aqueous phase;

[0044] S2. Weigh the formulated amount of DHA algae oil into a beaker, add the formulated amount of orange essence to obtain an oil phase;

[0045] S3. The water phase is placed in a homogenizing shearing machine for shearing, and the oil phase is slowly added to the water phase for shearing and homogenization to obtain a gel composition with a pH of 4.0.

[0046] Example 2

[0047] This example prepares a gel composition with reference to the formula and method provided in Example 1. The difference from Example 1 is that the isoelectric point of the gelatin used in this example to prepare the gel composition is 5.04. Except for the above difference, the operating steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0048] Example 3

[0049] This example prepares a gel composition with reference to the formula and method provided in Example 1. The difference from Example 1 is that the isoelectric point of the gelatin used in this example to prepare the gel composition is 5.1. Except for the above difference, the operation steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0050] Example 4

[0051] This example prepares a gel composition with reference to the formula and method provided in Example 1. The difference from Example 1 is that the isoelectric point of the gelatin used in this example to prepare the gel composition is 9.2. Except for the above difference, the operation steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0052] Example 5

[0053] This example prepares a gel composition with reference to the formula and method provided in Example 1. The difference from Example 1 is that when preparing the gel composition, this example adjusts the content of the pH regulator so that the pH of the gel composition is 3.51. Except for the above difference, the operation steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0054] Example 6

[0055] This example prepares a gel composition with reference to the formula and method provided in Example 1. The difference from Example 1 is that when preparing the gel composition, this example adjusts the content of the pH regulator so that the pH of the gel composition is 4.2. Except for the above difference, the operation steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0056] Example 7

[0057] This example prepares a gel composition with reference to the formula and method provided in Example 1. The difference from Example 1 is that when preparing the gel composition, this example adjusts the content of the pH regulator so that the pH of the gel composition is 5.02. Except for the above difference, the operation steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0058] Example 8

[0059] This example prepares a gel composition with reference to the formula and method provided in Example 1. The difference from Example 1 is that in this example, xylitol is used in equal parts by mass to replace maltitol liquid when preparing the gel composition. Except for the above difference, the operation steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0060] Example 9

[0061] This example prepares a gel composition with reference to the formula and method provided in Example 1. The difference from Example 1 is that maltitol liquid is used in equal parts by mass to replace xylitol when preparing the gel composition. Except for the above difference, the operation steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0062] Example 10

[0063] This example prepares a gel composition with reference to the formula and method provided in Example 1. The difference from Example 1 is that when preparing the gel composition, this example uses an equal amount of sorbitol to replace maltitol liquid, and an equal amount of erythritol to replace xylitol. Except for the above differences, the operating steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0064] Embodiment 11

[0065] This example prepares a gel composition with reference to the formula and method provided in Example 1. The difference from Example 1 is that the gelatin content in this example is 4% (the formula is adjusted by increasing or decreasing the residual water). Except for the above difference, the operating steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0066] Example 12

[0067] This example prepares a gel composition with reference to the formula and method provided in Example 1. The difference from Example 1 is that the gelatin content in this example is 8.5% (the formula is adjusted by increasing or decreasing the residual water). Except for the above difference, the operating steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0068] Example 13

[0069] This example prepares a gel composition with reference to the formula and method provided in Example 1. The difference from Example 1 is that the gelatin content in this example is 13% (the formula is adjusted by increasing or decreasing the residual water). Except for the above difference, the operating steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0070] Embodiment 14

[0071] This example prepares a gel composition with reference to the formula and method provided in Example 1. The difference from Example 1 is that when preparing the gel composition, this example calculates the mass ratio of gelatin: sugar alcohol = 0.12 (wherein the total mass percentage of gelatin and sugar alcohol, and the mass ratio of maltitol liquid to xylitol remain unchanged). Except for the above difference, the operating steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0072] Embodiment 15

[0073] This example prepares a gel composition with reference to the formula and method provided in Example 1. The difference from Example 1 is that when preparing the gel composition, this example calculates the mass ratio of gelatin: sugar alcohol = 0.4 (wherein the total mass percentage of gelatin and sugar alcohol, and the mass ratio of maltitol liquid to xylitol remain unchanged). Except for the above difference, the operating steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0074] Example 16

[0075] This example prepares a gel composition with reference to the formula and method provided in Example 1. The difference from Example 1 is that a water-soluble active component, a colorant and an emulsifier are added when preparing the gel composition. The specific formula is shown in Table 2. Except for the above differences, the operating steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0076] Table 2. Required formula of the gel composition prepared in Example 16

[0077]

[0078] Comparative Example 1

[0079] This comparative example prepares a gel composition by referring to the formula and method provided in Example 1. The difference from Example 1 is that when preparing the gel composition, the pH of the gel composition is made equal to the isoelectric point of gelatin by adjusting the content of the pH regulator. Except for the above difference, the operating steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0080] Comparative Example 2

[0081] This comparative example prepares the gel composition with reference to the formula and method provided in Example 1. The difference from Example 1 is that when preparing the gel composition, the content of the pH regulator is adjusted so that the pH of the gel composition differs too much from the isoelectric point of gelatin, i.e., IH=5.3. Except for the above difference, the operating steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0082] Comparative Example 3

[0083] This comparative example prepares a gel composition by referring to the formula and method provided in Example 1. The difference from Example 1 is that the gelatin content in this comparative example is 3% (the formula is adjusted by increasing or decreasing the residual water). Except for the above difference, the operating steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0084] Comparative Example 4

[0085] This comparative example prepares a gel composition by referring to the formula and method provided in Example 1. The difference from Example 1 is that the gelatin content in this comparative example is 14% (the formula is adjusted by increasing or decreasing the residual water). Except for the above difference, the operating steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0086] Comparative Example 5

[0087] This comparative example prepares the gel composition by referring to the formula and method provided in Example 1. The difference from Example 1 is that when preparing the gel composition, this comparative example calculates the mass ratio of gelatin: sugar alcohol = 0.1 (wherein, the total mass percentage of gelatin and sugar alcohol, and the mass ratio of maltitol liquid to xylitol remain unchanged). Except for the above difference, the operating steps for preparing the gel composition in this comparative example are strictly consistent with those in Example 1.

[0088] Comparative Example 6

[0089] This comparative example prepares the gel composition by referring to the formula and method provided in Example 1. The difference from Example 1 is that when preparing the gel composition, this comparative example calculates the mass ratio of gelatin: sugar alcohol = 0.42 (wherein the total mass percentage of gelatin and sugar alcohol, and the mass ratio of maltitol liquid to xylitol remain unchanged). Except for the above difference, the operating steps for preparing the gel composition in this comparative example are strictly consistent with those in Example 1.

[0090] Comparative Example 7

[0091] This comparative example prepares a gel composition according to the formula and method provided in Example 1. The difference from Example 1 is that no sugar alcohol is added when preparing the gel composition in this comparative example. Specifically, the formula of this example is shown in Table 3. Except for the above difference, the operating steps for preparing the gel composition in this comparative example are strictly consistent with those in Example 1.

[0092] Table 3. Required formula of the gel composition prepared in Comparative Example 7

[0093]

[0094] Test Case

[0095] 1. Test subjects

[0096] The gel compositions prepared in Examples 1 to 16 and Comparative Examples 1 to 7.

[0097] 2. Test Method

[0098] (1) Cohesion, gel hardness, and adhesion: The test object was subjected to TPA test using a texture analyzer. The TPA test method was selected, the deformation value was set, the sample was placed on the test platform, and the sample was compressed twice by the test probe. The test results were converted into various physical parameter data through the force sensing element. Ten samples were tested repeatedly for each embodiment, and the average value was taken and the data was recorded.

[0099] The adhesion performance corresponding to cohesion, gel hardness and adhesion is determined by the data accumulated from the experiment:

[0100] Cohesion: The lower the value, the lower the cohesion. Usually when it is ≤0.65, the risk of adhesion increases significantly.

[0101] Gel hardness: The lower the value, the lower the gel strength. Usually when it is ≤6500, the risk of adhesion increases significantly.

[0102] Adhesion: The larger the absolute value, the greater the adhesion. Usually when the absolute value is ≥ 5, the risk of adhesion increases significantly. The above range is not fixed. Adhesion performance is the comprehensive performance of cohesion, gel hardness and adhesion.

[0103] (2) Actual adhesion performance (surface viscosity): The gel composition is poured into a blister and sealed. After natural cooling and forming, it is placed at 22-25°C for 24 hours. The packaging material is then opened and the adhesion of the sample is observed. "O" indicates that the sample retains its intact appearance after the packaging material is opened, otherwise it is indicated by "X".

[0104] (3) pH of gel composition: Weigh 99 g of purified water at 60-65° C., add 1.000 g of sample into the purified water, and stir until the sample is completely dissolved to obtain an emulsion. Measure the pH value of the emulsion using a pH meter and record the data.

[0105] (4) Isoelectric point: Use the method of GB 6783 to conduct corresponding tests, record the corresponding data, and screen gelatin with a specific value.

[0106] 3. Test results and analysis

[0107] The test data of this test case is shown in Table 4. Figure 1 and Figure 2 It can be seen that the gel composition provided in Example 1 does not adhere to the packaging material after the package is torn open, while the gel composition provided in Comparative Example 1 does adhere to the packaging material.

[0108] Based on the data of Examples 1 to 7 and Comparative Examples 1 to 2, it can be seen that the isoelectric point of gelatin and the pH of the gel composition will synergistically affect the surface viscosity of the gel composition. This is because in the present invention, gelatin acts as both a gelling agent and an emulsifier, providing the gel composition with the functions of molding and texture support, and also providing the gel composition with the functions of stabilizing and solidifying oils. When the pH value of the gel composition overlaps with the isoelectric point of gelatin, the problem of protein flocculation in gelatin will occur, which will not only reduce the cohesion of the gel composition and increase the adhesion, but also affect the gel strength, molding and emulsification effect of the gel composition. Furthermore, by comparing the data, it can be seen that when the pH of the gel composition is too low or the isoelectric point of gelatin is too low, the cohesion decreases more significantly and the surface viscosity increases.

[0109] By comparing the data of Examples 1 and 8 to 10, it can be seen that the type of sugar alcohol and its combination will affect the cohesion, hardness and adhesion of the gel composition. This is because the type of sugar alcohol will affect the synergistic effect of sugar alcohol and gelatin in emulsification and cohesion, because sugar alcohol can antagonize the affinity of gelatin protein with the packaging material.

[0110] It can be seen from the data of Examples 11 to 15 and Comparative Examples 3 to 7 that the content of gelatin and the content of sugar alcohol directly affect the surface viscosity of the gel composition. Among them, as the content of gelatin increases, its cohesion also increases, so that the surface viscosity of the gel composition is improved. However, when the content of gelatin is too high, the affinity of the protein contained in the gelatin for the packaging material also increases, resulting in an increase in the surface viscosity of the gel composition, and it is difficult to obtain a complete gel composition when the packaging material is disassembled. When the content of sugar alcohol is too high, due to the rich hydroxyl alcohol structure of the sugar alcohol, the hydrophilicity is higher, which is manifested as stronger hygroscopicity, but leads to an increase in the surface viscosity of the gel composition.

[0111] Table 4. Test results of this test case

[0112]

[0113] The above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the protection scope of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A gel composition, characterized in that: The gel composition comprises gelatin, sugar alcohol, fat-soluble components and water; Wherein, calculated by mass percentage, in the gel composition, the content of the gelatin is 4-13%, and the content of the fat-soluble component is not less than 10%; Calculated by mass ratio, the gelatin: the sugar alcohol = 0.12-0.4; The isoelectric point of the gelatin is I. After the gel composition is diluted, the pH value of the gel composition when the mass concentration is 1% is H. In the gel composition, the following relationship is satisfied: 1 <I-H<5.3; I is 5.1~9.2, H is 3.60~4.

80.

2. The gel composition according to claim 1, characterized in that: In the chemical structure of the sugar alcohol, the number of alcoholic hydroxyl groups is not less than 4.

3. The gel composition according to claim 2, characterized in that: The sugar alcohol includes at least one of xylitol, maltitol, sorbitol and erythritol.

4. The gel composition according to claim 1, characterized in that: The mass content of the fat-soluble component in the gel composition is 10% to 55%; And / or, the gel composition further comprises a water-soluble active ingredient, and the mass content of the water-soluble active ingredient in the gel composition is 1% to 25%.

5. The gel composition according to claim 4, characterized in that: The fat-soluble component includes at least one of DHA algae oil, oil-soluble vitamins, evening primrose oil, arachidonic acid, linseed oil, caprylic decanoic acid glyceride, safflower seed oil, milk thistle seed oil, maple seed oil, walnut oil, phosphatidylserine, fish oil, coenzyme Q10, rice bran fatty alkyl alcohol, pumpkin seed oil, borage oil, sea buckthorn fruit oil, lutein, lutein ester, astaxanthin, and krill oil; And / or, the water-soluble active ingredient includes at least one of water-soluble vitamins and water-soluble minerals.

6. The gel composition according to claim 4, characterized in that: The fat-soluble component includes at least one of acetylsalicylic acid, fat-soluble statins, antibiotics, naproxen, and antihistamines; And / or, the water-soluble active ingredient includes at least one of caffeine, ibuprofen, acetaminophen, chlorpheniramine maleate, and water-soluble statins.

7. The gel composition according to claim 1, characterized in that: The gel composition also includes an auxiliary agent, which includes at least one of a pH regulator, an antioxidant, an emulsifier, a moisturizer, a flavoring agent and a colorant; the pH regulator includes at least one of citric acid and its salts, malic acid and its salts, lactic acid, and tartaric acid.

8. Use of the gel composition according to any one of claims 1 to 5 and claim 7 in food or cosmetics.

9. A food, characterized in that The food comprises the gel composition according to any one of claims 1 to 5 and claim 7.

10. A cosmetic, characterized in that: The cosmetic comprises the gel composition according to any one of claims 1 to 5 and claim 7.

11. Use of the gel composition according to any one of claims 1 to 7 in medicine.

12. A medicine, characterized in that: The medicine comprises the gel composition according to any one of claims 1 to 7.

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