Core material composition and application thereof

Abstract

The invention provides a core material composition and application thereof. The core material composition comprises the following components in parts by weight: 1-20 parts of functional grease selected from cocoa butter and cocoa butter substitutes; 0.5-15 parts by weight of solid grease selected from mono-and diglycerol fatty acid esters, beeswax and silicon dioxide; 20-120 parts by weight of liquid grease; and 10-160 parts by weight of non-fat solid particles, wherein the content ratio of the solid grease to the functional grease is (1: 20)-(1: 0.8).

Description

Technical Field

[0001] The present invention relates to the field of food or medicine, in particular to a preparation containing low-fluidity sandwich particles, such as a soft capsule or a gel candy. Background Art

[0002] Soft capsules are commonly found in pharmaceuticals and food, and are a common form of capsule packaging. Soft capsules containing suspended ingredients typically utilize a solid oil composition (such as monoglycerides and beeswax) to form a dense network structure, restricting the flow of liquid oil.

[0003] In the prior art, the liquid grease is usually limited by increasing the proportion of solid grease, thereby hoping to improve uniformity.

[0004] There is a need in the art for a new formulation for soft capsule contents or gel candy centers. Summary of the Invention

[0005] In one aspect, the present application provides a core material composition comprising: 1-20 parts by weight of functional oil selected from cocoa butter and cocoa butter substitute; 0.5-15 parts by weight of solid oil selected from mono- and diglycerol fatty acid esters, beeswax and silicon dioxide; 20-120 parts by weight of liquid oil; and 10-160 parts by weight of non-fat solid particles, wherein the content ratio of the solid oil to the functional oil is 1:20-1:0.8.

[0006] In some embodiments, the solid particles have a particle size of 80-500 mesh.

[0007] In some embodiments, the cocoa butter substitute is selected from the group consisting of cocoa butter equivalents, shea butter, palm olein, palm stearin, shortening, and hydrogenated vegetable oils.

[0008] In some embodiments, the content of the functional oil is 1-15 parts by weight; in some embodiments, the content of the functional oil is 5-15 parts by weight; in some embodiments, the content of the functional oil is 8-12 parts by weight.

[0009] In some embodiments, the content of solid fat is 2-12 parts by weight; in some embodiments, the content of solid fat is 4-12 parts by weight; in some embodiments, the content of solid fat is 2-8 parts by weight.

[0010] In some embodiments, the content ratio of solid fat to functional fat is 1:5-1:0.8; in some embodiments, the content ratio of solid fat to functional fat is 1:5-1:2.5.

[0011] In some embodiments, the content of liquid fat is 25-90 parts by weight or 25-75 parts by weight. In some embodiments, the mass ratio of liquid fat to the core material composition is 51%-83%,

[0012] In some embodiments, the content of the non-fat solid particles is 10-80 parts by weight or 10-40 parts by weight. In some embodiments, the mass ratio of the non-fat solid particles to the core material composition is less than 65%.

[0013] In some embodiments, the liquid oil is selected from vegetable oils and animal oils. In some preferred embodiments, the vegetable oil is selected from DHA algae oil, milk thistle seed oil, long-stemmed almond oil, tomato seed oil, maple seed oil, arachidonic acid, soybean oil, sunflower oil, medium-chain triglycerides, corn oil, rapeseed oil, peanut oil, and safflower oil; in other preferred embodiments, the animal oil is selected from fish oil, krill oil, emu oil, and seal oil.

[0014] In some embodiments, the non-fat solid particles include nutritional ingredients and / or core flavorings;

[0015] In some preferred embodiments, the nutrients are selected from plant extract nutrients, animal extract nutrients, carotenoid nutrients, protein nutrients, probiotic nutrients, vitamin nutrients, fermentation nutrients, chemically synthesized nutrients, functional sugars, medicinal and edible nutrients, and minerals.

[0016] In some preferred embodiments, the plant extract nutritional ingredients are selected from: blueberry anthocyanins, salt algae and extracts, inulin, Haematococcus pluvialis powder, Haematococcus pluvialis oil, earthworm protein, shiitake mushroom concentrate powder, litchi enzyme, brown algae powder, Acanthopanax acanthopanax, Ginkgo biloba, citrus fruit powder, tangerine peel powder, white kidney bean powder, green tea powder, cherry fruit powder, vine tea powder, platycodon powder, corn oligopeptide powder, epigallocatechin gallate, wheat oligopeptide, snow lotus culture, maca powder, ginseng extract, protein core chlorella powder, cordyceps powder, naked algae powder, glabrous snake grape leaves, red peony flowers, chia seed powder, round-shelled plantain shell powder, cordyceps militaris powder, fruit and vegetable powder, tea theanine, bamboo leaf flavonoids, loquat leaf powder, Baole fruit powder, broccoli seed water extract, spherical monarda powder, tomorrow leaf juice powder, pipa flower pollen, and yellow grass. Powder, quercetin, potato extract, cherry blossom powder, Chlamydomonas reinhardtii powder, sugarcane polyphenols, rye pollen, Xanthoceras sorbifolia seed powder, Xanthoceras sorbifolia leaf powder, Gynostemma pentaphyllum, catechins, phosphatidylserine, broken wall Ganoderma lucidum spore powder, spirulina powder, isatis root powder, bitter herb powder, guarana extract, Chinese cinnamon bark tincture extract, bergamot extract, galangal root extract, seaweed extract, yellow mustard extract, alfalfa extract, basil extract, celery seed extract, bay leaf extract, lemon extract, sweet orange peel extract, elderberry flower extract, bay leaf extract, enzyme-treated isoquercetin, grape seed extract, spearmint extract, Zanthoxylum bungeanum extract, catechu powder, wormwood extract, juniper extract, licorice extract, annatto extract, ginger extract, kola nut extract, and rhodiola rosea extract.

[0017] In some preferred embodiments, the animal extract nutritional ingredients are selected from hydrolyzed egg yolk powder, bead peptide powder, SOD-containing yeast powder, mussel polysaccharide, milk powder and whey powder;

[0018] In some preferred embodiments, the carotenoid nutritional ingredient is selected from lutein esters and beta-carotene;

[0019] In some preferred embodiments, the protein nutrients are selected from colostrum basic protein, milk basic protein, lactoferrin, yeast protein, collagen powder, collagen peptides and amino acids (such as threonine, serine, glycine, isoleucine, leucine, glutamic acid, methionine, alanine, hydroxyproline, proline, valine, arginine, lysine);

[0020] In some preferred embodiments, the probiotic nutrient is selected from probiotic powder, preferably inactivated probiotic powder;

[0021] In some preferred embodiments, the vitamin nutrients are selected from vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B12, vitamin C, vitamin K1, vitamin K2, folic acid, biotin and inositol;

[0022] In some preferred embodiments, the fermented nutritional ingredient is selected from coenzyme Q10, sodium hyaluronate, gamma-aminobutyric acid and human milk oligosaccharides (HMO);

[0023] In some preferred embodiments, the chemically synthesized nutritional ingredient is selected from melatonin, N-acetylneuraminic acid, cis-15-tetracosenoic acid, pyrroloquinoline quinone disodium salt (PQQ), choline, and PABA;

[0024] In some preferred embodiments, the functional sugar is selected from galacto-oligosaccharides, polyfructose, cottonseed oligosaccharides, yeast glucan, manno-oligosaccharides, isomalto-oligosaccharides, chito-oligosaccharides and L-arabinose;

[0025] In some preferred embodiments, the medicinal and edible nutritional ingredients are selected from sea buckthorn, emblica fruit, mulberry leaf, chicken's gizzard lining, polygonatum, licorice, angelica dahurica, ginkgo, yam, hawthorn, cassia seed, lily, kelp, momordica grosvenori, honeysuckle, houttuynia cordata, hovenia dulcis, wolfberry fruit, gardenia, amomum villosum, sterculia lychnophora, poria, citron, mulberry leaf, lotus seed, dandelion, jujube seed, chrysanthemum, chicory, perilla, perilla seed, kudzu root, black sesame, tangerine peel, mint, raspberry, patchouli, angelica sinensis, kaempferia galanga, saffron, tsaoko, turmeric, longan, codonopsis pilosula, cistanche deserticola, dendrobium officinale, American ginseng, astragalus, ganoderma lucidum, cornus officinalis, gastrodia elata and eucommia leaf powder;

[0026] In some preferred embodiments, the core flavoring agent is selected from sweeteners, acidity regulators, essences, spices, and fruit powders;

[0027] In some preferred embodiments, the sweetener is selected from neotame, white sugar, soft white sugar, brown sugar, sucrose, glucose, lactose, sorbitol, sucralose, aspartame, alitame, saccharin sodium, acesulfame potassium, psicose, advantame, cyclamate, thaumatin, steviol glycosides, mogrosides, isomaltulose, ammonium glycyrrhizate, monopotassium and tripotassium glycyrrhizate, D-mannitol, xylitol, erythritol, maltitol and lactitol;

[0028] In some preferred embodiments, the acidity regulator is selected from the group consisting of fumaric acid, metatartaric acid, citric acid, lactic acid, malic acid, tartaric acid, acetic acid, adipic acid, monosodium fumarate, sodium citrate, potassium citrate, monosodium citrate, phosphates, calcium sulfate, calcium lactate, sodium acetate, calcium hydroxide, potassium hydroxide, and sodium hydroxide.

[0029] In another aspect, the present application provides a soft capsule or a gel candy, such as a center-filled gel candy, comprising a core material and a shell as disclosed herein.

[0030] In some embodiments, the core material comprises precipitated fat particles having a particle size of 1-4 mm.

[0031] In some embodiments, the crust comprises: 20-120 parts by weight of a gelling agent and 10-40 parts by weight of a humectant, and optionally 0.1-10 parts by weight of a crust flavoring agent and 0.1-10 parts by weight of a pigment.

[0032] In some embodiments, the gelling agent is selected from gelatin, agar, gellan gum, starch, fenugreek gum, carrageenan, xanthan gum, locust bean gum, sodium alginate, konjac gum, pectin, gum arabic and guar gum. In some embodiments, the humectant is selected from glycerol, sorbitol and maltitol.

[0033] In some embodiments, the crust flavoring agent is selected from table sugar and syrup. In some preferred embodiments, the crust flavoring agent is selected from white granulated sugar, soft white sugar, brown sugar, sucrose, glucose, lactose, fructose syrup, maltose syrup, sorbitol, sucralose, aspartame, alitame, saccharin sodium, acesulfame potassium, psicose, advantame, cyclamate, thaumatin, steviol glycosides, mogroside, isomaltulose, ammonium glycyrrhizate, monopotassium and tripotassium glycyrrhizate, D-mannitol, xylitol, erythritol, maltitol and lactitol.

[0034] In some embodiments, the pigment is selected from titanium dioxide, allura red, brilliant blue, lemon yellow, sunset yellow, cochineal red, turmeric, annatto, gardenia yellow, gardenia blue, safflower yellow, vegetable carbon black, carotene, sodium copper chlorophyllin, apple concentrate extract, caramel color, wheat extract, cocoa shell color, paprika, beet red, phycocyanin, butterfly pea flower, corn yellow, catechu black, licorice pigment, hematoxylin, roselle red, purple sweet potato pigment, purple yam pigment, grape skin pigment, lithospermum red and phycoerythrin.

[0035] In another aspect, the present application provides a method for preparing the soft capsule or gel candy disclosed herein, comprising:

[0036] 1) Boiling the leather

[0037] Heat the gelling agent, moisture retaining agent, optional skin flavoring agent and pigment, and purified water to 70-90°C and stir until completely dissolved, and vacuum to remove bubbles to obtain skin material liquid;

[0038] 2) Preparation of core material

[0039] Under the condition of an ambient temperature below 25°C and a relative humidity below 65%, the solid oil and functional oil are heated and dissolved with a portion of the liquid oil, sieved, and the solid particles and the remaining liquid oil and optional other ingredients are added and mixed to obtain the core liquid.

[0040] 3) Preparation of soft capsules

[0041] The core material in step 2) is poured into the skin material obtained in step 1), and soft capsules or gel candies are formed by pressing or dripping at an ambient temperature of 18-26°C and a relative humidity of 60%. The pressed or dripped soft capsules are placed in a rotating cage for shaping.

[0042] 4) Drying

[0043] The shaped soft capsules were dried at a humidity of 65% and a temperature of 25±2°C until the outer skin moisture content was 10-20%.

[0044] In another aspect, the present application provides use of the core composition, soft capsule or gel candy disclosed herein in food, health food, medicine or cosmetics. DETAILED DESCRIPTION

[0045] As used herein, the term "comprising" is synonymous with "including" and "containing" and is inclusive or open-ended and does not exclude additional unrecited elements or method steps. "Comprising" is a technical term used in claim language to mean that the recited elements are present, but other elements may be added and still form a structure or method within the scope of the claim. Unless otherwise indicated, "%" as used herein refers to percentage by weight.

[0046] Unless otherwise specified, the terms used herein have their ordinary meanings in the art.

[0047] The core material composition provided herein may comprise: 1-20 parts by weight of a functional oil selected from cocoa butter and cocoa butter substitutes; 0.5-15 parts by weight of a solid oil selected from mono- and diglycerides of fatty acids, beeswax, and silicon dioxide; 20-120 parts by weight of a liquid oil; and 10-160 parts by weight of non-fat solid particles, wherein the ratio of the solid oil to the functional oil is 1:20 to 1:0.8. The cocoa butter may be derived from cocoa paste, cocoa liquor, cocoa butter, or the like.

[0048] In some embodiments, the cocoa butter substitute is selected from the group consisting of cocoa butter equivalents, shea butter, palm olein, palm stearin, shortening, and hydrogenated vegetable oils.

[0049] In some embodiments, the functional oil can be present in an amount of 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20 parts by weight.

[0050] In some embodiments, the content of solid fat can be 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, 12, 12.5, 13, 13.5, 14, 14.5, 15 parts by weight.

[0051] In some embodiments, the total content of functional oils and solid oils can be 10, 10.5, 11, 11.5, 12, 12.5, 13, 13.5, 14, 14.5, 15, 15.5, 16, 16.5, 17, 17.5, 18, 18.5, 19, 19.5, 20, 20.5, 21, 21.5, 22, 22.5, 23, 23.5, 24, 24.5, 25, 26, 27, 28, 29, or 30 parts by weight.

[0052] In some embodiments, the ratio of solid fat to functional fat can be 1:20, 1:19, 1:18, 1:17, 1:16, 1:15, 1:10, 1:9, 1:8, 1:7, 1:6, 1:5, 1:4.5, 1:4, 1:3.5, 1:3, 1:2.5, 1:2, 1:1.5, 1:1, 1:0.9, 1:0.8.

[0053] In some embodiments, the content of liquid fat can be 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, or 120 parts by weight.

[0054] In some embodiments, the mass ratio of liquid fat to the core material composition can be 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, and 85%.

[0055] In some embodiments, the non-fat solid particles may be present in an amount of 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, or 160 parts by weight.

[0056] In some embodiments, the particle size of the solid particles can be 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500 mesh.

[0057] In some embodiments, the liquid oil is selected from vegetable oils and animal oils. In some preferred embodiments, the vegetable oil is selected from DHA algae oil, milk thistle seed oil, long-stemmed almond oil, tomato seed oil, maple seed oil, arachidonic acid, soybean oil, sunflower oil, medium-chain triglycerides, corn oil, rapeseed oil, peanut oil, and safflower oil; in other preferred embodiments, the animal oil is selected from fish oil, krill oil, emu oil, and seal oil.

[0058] In some embodiments, the non-fat solid particles include nutritional ingredients and / or core flavorings;

[0059] In some preferred embodiments, the nutrients are selected from plant extract nutrients, animal extract nutrients, carotenoid nutrients, protein nutrients, probiotic nutrients, vitamin nutrients, fermentation nutrients, chemically synthesized nutrients, functional sugars, medicinal and edible nutrients, and minerals.

[0060] In some preferred embodiments, the plant extract nutritional ingredients are selected from: blueberry anthocyanins, salt algae and extracts, inulin, Haematococcus pluvialis powder, Haematococcus pluvialis oil, earthworm protein, shiitake mushroom concentrate powder, litchi enzyme, brown algae powder, Acanthopanax acanthopanax, Ginkgo biloba, citrus fruit powder, tangerine peel powder, white kidney bean powder, green tea powder, cherry fruit powder, vine tea powder, platycodon powder, corn oligopeptide powder, epigallocatechin gallate, wheat oligopeptide, snow lotus culture, maca powder, ginseng extract, protein core chlorella powder, cordyceps powder, naked algae powder, glabrous snake grape leaves, red peony flowers, chia seed powder, round-shelled plantain shell powder, cordyceps militaris powder, fruit and vegetable powder, tea theanine, bamboo leaf flavonoids, loquat leaf powder, Baole fruit powder, broccoli seed water extract, spherical monarda powder, tomorrow leaf juice powder, pipa flower pollen, and yellow grass. Powder, quercetin, potato extract, cherry blossom powder, Chlamydomonas reinhardtii powder, sugarcane polyphenols, rye pollen, Xanthoceras sorbifolia seed powder, Xanthoceras sorbifolia leaf powder, Gynostemma pentaphyllum, catechins, phosphatidylserine, broken wall Ganoderma lucidum spore powder, spirulina powder, isatis root powder, bitter herb powder, guarana extract, Chinese cinnamon bark tincture extract, bergamot extract, galangal root extract, seaweed extract, yellow mustard extract, alfalfa extract, basil extract, celery seed extract, bay leaf extract, lemon extract, sweet orange peel extract, elderberry flower extract, bay leaf extract, enzyme-treated isoquercetin, grape seed extract, spearmint extract, Zanthoxylum bungeanum extract, catechu powder, wormwood extract, juniper extract, licorice extract, annatto extract, ginger extract, kola nut extract, and rhodiola rosea extract.

[0061] In some preferred embodiments, the animal extract nutritional ingredients are selected from hydrolyzed egg yolk powder, bead peptide powder, SOD-containing yeast powder, mussel polysaccharide, milk powder and whey powder;

[0062] In some preferred embodiments, the carotenoid nutritional ingredient is selected from lutein esters and beta-carotene;

[0063] In some preferred embodiments, the protein nutrients are selected from colostrum basic protein, milk basic protein, lactoferrin, yeast protein, collagen powder, collagen peptides and amino acids (such as threonine, serine, glycine, isoleucine, leucine, glutamic acid, methionine, alanine, hydroxyproline, proline, valine, arginine, lysine);

[0064] In some preferred embodiments, the probiotic nutrient is selected from probiotic powder, preferably inactivated probiotic powder;

[0065] In some preferred embodiments, the vitamin nutrients are selected from vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B12, vitamin C, vitamin K1, vitamin K2, folic acid, biotin and inositol;

[0066] In some preferred embodiments, the fermented nutritional ingredient is selected from coenzyme Q10, sodium hyaluronate, gamma-aminobutyric acid and human milk oligosaccharides (HMO);

[0067] In some preferred embodiments, the chemically synthesized nutritional ingredient is selected from melatonin, N-acetylneuraminic acid, cis-15-tetracosenoic acid, pyrroloquinoline quinone disodium salt (PQQ), choline, and PABA;

[0068] In some preferred embodiments, the functional sugar is selected from galacto-oligosaccharides, polyfructose, cottonseed oligosaccharides, yeast glucan, manno-oligosaccharides, isomalto-oligosaccharides, chito-oligosaccharides and L-arabinose;

[0069] In some preferred embodiments, the medicinal and edible nutritional ingredients are selected from sea buckthorn, emblica fruit, mulberry leaf, chicken's gizzard lining, polygonatum, licorice, angelica dahurica, ginkgo, yam, hawthorn, cassia seed, lily, kelp, momordica grosvenori, honeysuckle, houttuynia cordata, hovenia dulcis, wolfberry fruit, gardenia, amomum villosum, sterculia lychnophora, poria, citron, mulberry leaf, lotus seed, dandelion, jujube seed, chrysanthemum, chicory, perilla, perilla seed, kudzu root, black sesame, tangerine peel, mint, raspberry, patchouli, angelica sinensis, kaempferia galanga, saffron, tsaoko, turmeric, longan, codonopsis pilosula, cistanche deserticola, dendrobium officinale, American ginseng, astragalus, ganoderma lucidum, cornus officinalis, gastrodia elata and eucommia leaf powder;

[0070] In some preferred embodiments, the core flavoring agent is selected from sweeteners, acidity regulators, essences, spices, and fruit powders;

[0071] In some preferred embodiments, the sweetener is selected from neotame, white sugar, soft white sugar, brown sugar, sucrose, glucose, lactose, sorbitol, sucralose, aspartame, alitame, saccharin sodium, acesulfame potassium, psicose, advantame, cyclamate, thaumatin, steviol glycosides, mogrosides, isomaltulose, ammonium glycyrrhizate, monopotassium and tripotassium glycyrrhizate, D-mannitol, xylitol, erythritol, maltitol and lactitol;

[0072] In some preferred embodiments, the acidity regulator is selected from the group consisting of fumaric acid, metatartaric acid, citric acid, lactic acid, malic acid, tartaric acid, acetic acid, adipic acid, monosodium fumarate, sodium citrate, potassium citrate, monosodium citrate, phosphates, calcium sulfate, calcium lactate, sodium acetate, calcium hydroxide, potassium hydroxide, and sodium hydroxide.

[0073] The soft capsule or gel candy provided by the present application, such as a center-filled gel candy, may comprise the core material and outer shell disclosed herein.

[0074] In some embodiments, the core material may comprise precipitated fat particles having a particle size of 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3, 3.1, 3.2, 3., 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, or 4 mm.

[0075] In some embodiments, the crust comprises: 20-120 parts by weight of a gelling agent and 10-40 parts by weight of a humectant, and optionally 0.1-10 parts by weight of a crust flavoring agent and 0.1-10 parts by weight of a pigment.

[0076] In some embodiments, the gelling agent may be present in the sheath in an amount of 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, or 120 parts by weight.

[0077] In some embodiments, the amount of the humectant in the outer skin may be 10, 15, 20, 25, 30, 35, or 40 parts by weight.

[0078] In some embodiments, the amount of crust flavoring agent in the crust can be 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 parts by weight.

[0079] In some embodiments, the content of pigment in the outer skin can be 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 parts by weight.

[0080] In some embodiments, the gelling agent is selected from gelatin, agar, gellan gum, starch, fenugreek gum, carrageenan, xanthan gum, locust bean gum, sodium alginate, konjac gum, pectin, gum arabic, and guar gum.

[0081] In some embodiments, the humectant is selected from glycerin, sorbitol, and maltitol.

[0082] In some embodiments, the crust flavoring agent is selected from table sugar and syrup. In some preferred embodiments, the crust flavoring agent is selected from white granulated sugar, soft white sugar, brown sugar, sucrose, glucose, lactose, fructose syrup, maltose syrup, sorbitol, sucralose, aspartame, alitame, saccharin sodium, acesulfame potassium, psicose, advantame, cyclamate, thaumatin, steviol glycosides, mogroside, isomaltulose, ammonium glycyrrhizate, monopotassium and tripotassium glycyrrhizate, D-mannitol, xylitol, erythritol, maltitol and lactitol.

[0083] In some embodiments, the pigment is selected from titanium dioxide, allura red, brilliant blue, lemon yellow, sunset yellow, cochineal red, turmeric, annatto, gardenia yellow, gardenia blue, safflower yellow, vegetable carbon black, carotene, sodium copper chlorophyllin, apple concentrate extract, caramel color, wheat extract, cocoa shell color, paprika, beet red, phycocyanin, butterfly pea flower, corn yellow, catechu black, licorice pigment, hematoxylin, roselle red, purple sweet potato pigment, purple yam pigment, grape skin pigment, lithospermum red and phycoerythrin.

[0084] Example

[0085] The embodiments of the present application will be described in detail below in conjunction with the examples. It will be appreciated by those skilled in the art that the following examples are merely illustrative of the present application and should not be construed as limiting the scope of the present application. Specific conditions not specified in the examples are carried out according to conventional conditions or manufacturer recommendations. Reagents used or instruments not specified in the manufacturer are conventional products that can be obtained commercially. Unless otherwise specified, the amounts listed are based on gross weight and are described in parts by weight. The present application should not be construed as being limited to the specific examples described.

[0086] 1. Materials

[0087] Gelatin, carrageenan, gellan gum, glycerin, purified water, modified starch (acid-treated starch), titanium dioxide, caramel color, lemon yellow, brilliant blue, and allura red are all commercial products.

[0088] 2. Preparation of Gel Candy

[0089] (1) Boiling the leather

[0090] According to the formulations shown in the following examples, the formulated amounts of gelling agent, glycerin, sweetener, pigment and water are heated to 60-100°C and stirred until completely dissolved, and then vacuumed to remove bubbles to obtain leather material liquid.

[0091] (2) Preparation of core material

[0092] According to the formulations shown in the following examples, under ambient conditions of a temperature below 25°C and a relative humidity below 65%, the formulated amount of solid oil and functional oil is heated with a portion of the liquid oil until dissolved, sieved, and the formulated amount of oil-insoluble non-fat solid particles and the remaining liquid oil and other ingredients are added, mixed, and ground using a colloid mill to obtain a core material composition.

[0093] (3) Molding

[0094] The core material in step (2) is poured into the skin material liquid in step (1), and the gel candy is formed by pressing or dripping in a gel candy machine. The pressing environment temperature is 18-26°C and the relative humidity is 60%. The pressed gel candy is placed in a rotating cage to set the shape, and the skin material is dried to a moisture content of 10-20%.

[0095] The dried gel candies are inspected on a light inspection table to remove unqualified ones such as irregular-shaped pills, bubble pills, large and small pills, and oil-leaking pills to obtain the gel candies.

[0096] 3. Measurement Method

[0097] 3.1 Solid particle size

[0098] The test was conducted using a Malvern MS3000 particle size analyzer with a dry sample cell, with a mesh size requirement of 80-500 (D90 30-178 μm).

[0099] 3.2 Average maximum diameter of precipitated particles

[0100] Take the dried gel candy and squeeze out the filling. Mix it evenly with 10x liquid unsaturated fatty acid oil, then smear it on a glass slide. Use an optical microscope at 4*5x magnification to observe and measure it using the accompanying microscope image processing software. Record the maximum diameter of the fat particles precipitated from the composition in the field of view. If the precipitated particles are small and excessive, randomly select 20 fat particles at different positions and take the arithmetic mean, which is the average maximum diameter.

[0101] 4. Evaluation indicators

[0102] Core material fluidity: Weigh 2 g of the prepared gel candy filling and place it at the bottom of a 10 mL stoppered colorimetric tube. Turn it 180° and measure the time required for the liquid to slide to the bottom. The shorter the time, the better the fluidity (fluidity), the unit is seconds (s).

[0103] Gel candy oil leakage rate: Collect and record the number of oil-leaking pills during the gel candy molding and light inspection process / the number of gel candies in the entire batch to determine its oil leakage rate. If the oil leakage rate is higher than 10%, it indicates that the gel candy has a high defect rate and is not feasible for production. The overall score is 0.

[0104] Core material uniformity evaluation: Take 10g of the dried core of the prepared gel candy and measure 25g of the test sample into a 100ml stoppered graduated cylinder. After sealing, shake vigorously for 1 minute. Note the initial height (H_0). After standing for 3 hours, note the final height (H_0). Sedimentation volume ratio = H_0 / H_0.

[0105] Core material dispersibility: Take the capsule filling that has been stored for 12 months and use a homemade electric-controlled rotary shaking instrument at room temperature of 25°C and 30RPM to measure the time it takes for 0.5g of the filling to disperse in 10ml of oil until there is no agglomeration observed by the naked eye. The unit is minutes (min). The shorter the dispersion time, the easier it is to disperse.

[0106] In order to better illustrate the effect of the present invention, the following scoring method is used for evaluation:

[0107] Table 1. Fluidity of the filling liquid after drying, oil leakage rate of the gel candy, filling uniformity, and filling dispersion

[0108]

[0109] Note: When any one of the oil leakage rate, uniformity, and dispersion is scored as 0, the overall evaluation is 0.

[0110] Examples 1-22 and comparative examples 1-11 were prepared using the formulations shown in Table 2 below for leather materials, and the core materials were prepared according to the specific formulations in each embodiment.

[0111] Table 2. Skin material formula of gel candy in Examples 1-22 and Comparative Examples 1-11

[0112]

[0113] Examples 1-5 and Comparative Examples 1-6: Scope of Mono- and Diglycerol Fatty Acid Esters

[0114] The ingredients and contents shown in Table 3 below (wherein the liquid oil is soybean oil, the solid oil is mono- and diglycerol fatty acid esters, the functional oil is cocoa butter, and the solid particles are green tea extract. The values in the table are by weight unless otherwise specified) were prepared using the above-described method and tested and scored. The test results are shown in Table 3.

[0115] Table 3. Core material formulations and test results of Examples 1-5 and Comparative Examples 1-6

[0116]

[0117] Examples 1-5 show that when the ratio of mono- and diglycerol fatty acid esters is controlled within a certain range, the filling fluidity is less than 1800 seconds, ranging from 60 to 1800 seconds, indicating good fluidity. The precipitated fat (crystallized) particles range in size from 1 to 4 mm. The fat particles are evenly dispersed throughout the filling, resulting in excellent dispersion during long-term storage. Furthermore, the product exhibits excellent uniformity, oil leakage rate, and dispersion, achieving a high overall score of 3.5 or above.

[0118] Example 6-9: Investigation of other types of solid oils and liquid oils

[0119] The ingredients and contents in Table 4 below (values in the table are by weight unless otherwise specified) were used to prepare jelly candy samples according to the above preparation method, and were tested and scored. The test results are shown in Table 4.

[0120] Table 4. Core material formula and test results

[0121]

[0122] The above results show that, compared with Example 3, in Examples 6 and 7, soybean oil was replaced with sunflower oil and corn oil, in Example 8, mono- and diglycerol fatty acid esters were replaced with beeswax, and in Example 9, cocoa butter was replaced with shortening. When the fluidity of the filling can be kept almost unchanged (about 120s), the size of the precipitated fat (crystallized) particles is also almost unchanged (about 2.6mm), and the comprehensive scores are close, which proves that the same effect can be achieved.

[0123] Examples 10-11 and Comparative Example 7: Investigation of Solid Particle Content Range

[0124] The ingredients and contents in Table 5 below (values in the table are by weight unless otherwise specified) were used to prepare jelly candy samples according to the above preparation method, and were tested and scored. The test results are shown in Table 5.

[0125] Table 5. Core material formula and test results

[0126]

[0127] The above results show that when the solid particle content is 10-160 parts by weight (accounting for less than 64% of the total weight of the filling), the filling fluidity is 60-1700 seconds, the fat (crystallized) particle size is 1-3 mm, and the product has good uniformity, oil leakage rate, and dispersion, resulting in a high overall score. In Comparative Example 7, when the solid particle content is higher than 73%, the product has poor fluidity and a high oil leakage rate.

[0128] Examples 13-16 and Comparative Examples 8-9: Investigation of Liquid Fat Content

[0129] The ingredients and contents in Table 6 below (values in the table are by weight unless otherwise specified) were used to prepare jelly candy samples according to the above preparation method, and were tested and scored. The test results are shown in Table 6.

[0130] Table 6. Core material formulation and test results

[0131]

[0132] The above results show that when the liquid fat content is within a specific range, products with excellent overall performance can be produced. In Examples 3, 13-16, when the soybean oil content is 25-120 parts by weight (accounting for 51%-83% of the total weight of the filling), the filling fluidity is 60-1800 seconds, the fat (crystallized) particle size is 1-3.5 mm, and the product has good uniformity, oil leakage rate, and dispersibility, resulting in a high overall score. In Control Example 9, the soybean oil content is 86%, at which point the fluidity is greater than 1800 seconds and the uniformity is low. In Control Example 8, the soybean oil content is 30%, at which point the fluidity is too high, the product has a high oil leakage rate, and cannot be formed.

[0133] Examples 17-19 and Comparative Examples 10-11: Investigation of Solid Particle Size

[0134] The ingredients and contents in Table 7 below (values in the table are by weight unless otherwise specified) were used to prepare gel candy samples according to the above preparation method, and were tested and scored. The test results are shown in Table 7.

[0135] Table 7. Core material formulation and test results

[0136]

[0137] The above results show that the comprehensive performance of the final product is related to the particle size of the added solid particles. In Examples 3, 17-19, when the particle size of the green tea extract was 80-500 mesh, the filling had moderate fluidity, at 86-500s; at the same time, because the solid powder acts as a crystal nucleus in the fat (crystallization) particle formation process, when the particle size is 80-500 mesh, the precipitated fat (crystallization) particles are 1-3mm in size, and the product has good uniformity, oil leakage rate, and dispersibility, and a high overall score. In Control Example 10, the green tea extract particle size was 40 mesh, and the product had a high oil leakage rate at this time, which is reflected in the low molding oil leakage rate score; in Control Example 11, the green tea extract particle size was 1000 mesh, and its specific surface area was too large, which was easy to clump and too thick to be molded.

[0138] Examples 20-22: Replacement or addition of other solid particles

[0139] The ingredients and contents in Table 8 below (values in the table are by weight unless otherwise specified) were used to prepare gel candy samples according to the above preparation method, and were tested and scored. The test results are shown in Table 8.

[0140] Table 8. Core material formulation and test results

[0141]

[0142] Compared with Example 3, Example 20 replaced the green tea extract (particle size 150 mesh) with elderberry extract (particle size 150 mesh), Example 21 added neotame, and Example 22 added lutein ester. The evaluation indicators were similar, proving that the same effects could be achieved.

[0143] Example 23: Rubber Type

[0144] Using the wrapper formulation shown in Table 9 and the core formulation of Example 3, gel candy samples were prepared according to the above preparation method, and tested and scored. The test results are shown in Table 9.

[0145] Table 9. Skin formulations and test results

[0146]

[0147] The above results show that the comprehensive scores of products made with different rubbers are consistent, proving that different rubbers can achieve the same technical effects.

[0148] Examples 24-26: Ratio between functional fats and solid oils

[0149] The ingredients and contents in Table 10 below (values in the table are by weight unless otherwise specified) were used to prepare jelly candy samples according to the above-described preparation method, and were tested and scored. The test results are shown in Table 10.

[0150] Table 10. Core material formulation and test results

[0151]

[0152] Examples 24-26 show that when the total amount of mono- and diglycerol fatty acid esters and cocoa butter is fixed and the weight ratio of mono- and diglycerol fatty acid esters to cocoa butter is between 1:20 and 1:0.8, the filling fluidity is less than 1800 seconds, ranging from 72 to 1060 seconds, indicating good fluidity. The precipitated fat (crystallized) particles are 1-4 mm in size, ensuring that the filling retains good dispersion even after long-term storage. Furthermore, the product exhibits excellent uniformity, oil leakage rate, and dispersibility, resulting in a high overall score of 3.5 or above. To meet the requirements for filling fluidity and precipitated fat (crystallized) particle size, a specific ratio of solid fat to functional fat is required: the weight ratio of mono- and diglycerol fatty acid esters to cocoa butter is between 1:20 and 1:0.8. When the solid fat ratio is too high, the filling fluidity is very poor, resulting in poor or even impossible pellet formation. When the solid fat ratio is too low, the precipitated fat (crystallized) particles are either too large or too small, resulting in a significantly lower uniformity score.

[0153] Although the present invention has been described with reference to illustrative embodiments, it will be understood by those skilled in the art that various other changes, omissions, and / or additions may be made and that substantial equivalents may be substituted for elements of the described embodiments without departing from the spirit and scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the present invention without departing from the scope of the invention. Therefore, it is not intended that the present invention be limited to the specific embodiments disclosed for carrying out the invention, but rather that the invention will encompass all embodiments falling within the scope of the appended claims.

Claims

1. A core material composition comprising: 1-20 parts by weight of a functional oil selected from cocoa butter and cocoa butter substitutes; 0.5-15 parts by weight of a solid oil selected from mono- and diglycerol fatty acid esters, beeswax and silicon dioxide; 20-120 parts by weight of liquid fat; and 10-160 parts by weight of non-fat solid particles, The content ratio of the solid oil to the functional oil is 1:20-1:0.

8. Preferably, the particle size of the solid particles is 80-500 mesh. Preferably, the cocoa butter substitute is selected from the group consisting of cocoa butter equivalents, shea butter, palm olein, palm stearin, shortening and hydrogenated vegetable oil; Preferably, the content of the functional oil is 1-15 parts by weight, 5-15 parts by weight or 8-12 parts by weight; preferably, the content of the solid oil is 2-12 parts by weight, 4-12 parts by weight or 2-8 parts by weight. Preferably, the content ratio of the solid oil to the functional oil is 1:5-1:0.8 or 1:5-1:2.

5. Preferably, the content of the liquid oil is 25-90 parts by weight or 25-75 parts by weight, and preferably the mass ratio of the liquid oil to the core material composition is 51%-83%. Preferably, the content of the non-fat solid particles is 10-80 parts by weight or 10-40 parts by weight. Preferably, the mass ratio of the non-fat solid particles to the core material composition is less than 65%.

2. The core material composition of claim 1, wherein the liquid oil is selected from vegetable oil and animal oil; preferably, the vegetable oil is selected from DHA algae oil, milk thistle seed oil, long-stalked almond oil, tomato seed oil, maple seed oil, arachidonic acid, soybean oil, sunflower seed oil, medium-chain triglycerides, corn oil, rapeseed oil, peanut oil and safflower seed oil; preferably, the animal oil is selected from fish oil, krill oil, emu oil and seal oil.

3. The core composition of claim 1 or 2, wherein the non-fat solid particles comprise nutritional ingredients and / or core flavorings; Preferably, the nutritional ingredients are selected from plant extract nutritional ingredients, animal extract nutritional ingredients, carotenoid nutritional ingredients, protein nutritional ingredients, probiotic nutritional ingredients, vitamin nutritional ingredients, fermentation nutritional ingredients, chemically synthesized nutritional ingredients, functional sugars, medicinal and edible nutritional ingredients, and minerals; Preferably, the plant extract nutrients are selected from: blueberry anthocyanins, salt algae and extracts, inulin, Haematococcus pluvialis powder, Haematococcus pluvialis oil, earthworm protein, shiitake mushroom concentrated powder, litchi enzyme, brown algae powder, Acanthopanax acanthopanax, Ginkgo biloba, citrus fruit powder, tangerine peel powder, white kidney bean powder, green tea powder, cherry fruit powder, vine tea powder, platycodon powder, corn oligopeptide powder, epigallocatechin gallate, wheat oligopeptide, snow lotus culture, maca powder, ginseng extract, protein core chlorella powder, cordyceps powder, Euglena powder, glossy snake grape leaf, red peony flower, chia seed powder, round-breasted plantain shell powder, cordyceps militaris powder, fruit and vegetable powder, tea theanine, bamboo leaf flavonoids, loquat leaf powder, Baole fruit powder, broccoli seed water extract, spherical monarda powder, tomorrow leaf juice powder, pipa flower pollen, rushing yellow grass powder, chamomile peel , potato extract, cherry blossom powder, Chlamydomonas reinhardtii powder, sugarcane polyphenols, rye pollen, Xanthoceras sorbifolia seed powder, Xanthoceras sorbifolia leaf powder, Gynostemma pentaphyllum, catechins, phosphatidylserine, broken wall Ganoderma lucidum spore powder, spirulina powder, isatis root powder, bitter herb powder, guarana extract, Chinese cinnamon bark tincture extract, bergamot extract, galangal root extract, seaweed extract, yellow mustard extract, alfalfa extract, basil extract, celery seed extract, bay leaf extract, lemon extract, sweet orange peel extract, elderberry flower extract, bay leaf extract, enzyme-treated isoquercetin, grape seed extract, spearmint extract, Zanthoxylum bungeanum extract, catechu powder, wormwood extract, juniper extract, licorice extract, annatto extract, ginger extract, kola nut extract, and rhodiola rosea extract; Preferably, the animal extract nutrient ingredients are selected from hydrolyzed egg yolk powder, bead peptide powder, SOD-containing yeast powder, mussel polysaccharide, milk powder and whey powder; Preferably, the carotenoid nutritional component is selected from lutein esters and beta-carotene; Preferably, the protein nutrients are selected from colostrum basic protein, milk basic protein, lactoferrin, yeast protein, collagen powder, collagen peptides and amino acids (such as threonine, serine, glycine, isoleucine, leucine, glutamic acid, methionine, alanine, hydroxyproline, proline, valine, arginine, lysine); Preferably, the probiotic nutrient is selected from probiotic powder, preferably inactivated probiotic powder; Preferably, the vitamin nutrients are selected from vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B12, vitamin C, vitamin K1, vitamin K2, folic acid, biotin and inositol; Preferably, the fermented nutritional ingredients are selected from coenzyme Q10, sodium hyaluronate, gamma-aminobutyric acid and human milk oligosaccharides (HMO); Preferably, the chemically synthesized nutritional ingredient is selected from melatonin, N-acetylneuraminic acid, cis-15-tetracosenoic acid, pyrroloquinoline quinone disodium salt (PQQ), choline, and PABA; Preferably, the functional sugar is selected from galacto-oligosaccharides, polyfructose, cottonseed oligosaccharides, yeast glucan, oligomannose, oligoisomalto-oligosaccharides, chitosan oligosaccharides and L-arabinose; Preferably, the medicinal and edible nutritional ingredients are selected from sea buckthorn, emblica fruit, mulberry leaf, chicken's gizzard lining, polygonatum, licorice, angelica dahurica, ginkgo, yam, hawthorn, cassia seed, lily, kelp, momordica grosvenori, honeysuckle, houttuynia cordata, hovenia dulcis, wolfberry fruit, gardenia, amomum villosum, sterculia lychnophora, poria, citron, mulberry leaf, lotus seed, dandelion, jujube seed, chrysanthemum, chicory, perilla, perilla seed, kudzu root, black sesame, tangerine peel, mint, raspberry, patchouli, angelica sinensis, kaempferia galanga, saffron, tsaoko, turmeric, longan, codonopsis pilosula, cistanche deserticola, dendrobium officinale, American ginseng, astragalus, ganoderma lucidum, cornus officinalis, gastrodia elata and eucommia leaf powder; Preferably, the core flavoring agent is selected from sweeteners, acidity regulators, essences, spices and fruit powder; Preferably, the sweetener is selected from neotame, white sugar, soft white sugar, brown sugar, sucrose, glucose, lactose, sorbitol, sucralose, aspartame, alitame, saccharin sodium, acesulfame potassium, psicose, advantame, cyclamate, thaumatin, steviol glycosides, mogroside, isomaltulose, ammonium glycyrrhizate, monopotassium and tripotassium glycyrrhizate, D-mannitol, xylitol, erythritol, maltitol and lactitol; Preferably, the acidity regulator is selected from fumaric acid, metatartaric acid, citric acid, lactic acid, malic acid, tartaric acid, acetic acid, adipic acid, monosodium fumarate, sodium citrate, potassium citrate, monosodium citrate, phosphate, calcium sulfate, calcium lactate, sodium acetate, calcium hydroxide, potassium hydroxide and sodium hydroxide.

4. A soft capsule or jelly candy comprising the core material and outer shell according to any one of claims 1 to 3.

5. The soft capsule or jelly candy according to claim 4, wherein the core material comprises precipitated fat particles with a particle size of 1-4 mm.

6. The soft capsule or jelly candy according to claim 4 or 5, wherein the outer shell comprises: 20-120 parts by weight of a gelling agent and 10-40 parts by weight of a humectant, and optionally 0.1-10 parts by weight of an outer shell flavoring agent and 0.1-10 parts by weight of a pigment, The gelling agent is selected from gelatin, agar, gellan gum, starch, fenugreek gum, carrageenan, xanthan gum, locust bean gum, sodium alginate, konjac gum, pectin, gum arabic and guar gum, and the humectant is selected from glycerol, sorbitol and maltitol.

7. The soft capsule of claim 6, wherein the outer shell flavoring agent is selected from edible sugar and syrup, preferably, the outer shell flavoring agent is selected from white granulated sugar, soft white sugar, brown sugar, sucrose, glucose, lactose, fructose syrup, maltose syrup, sorbitol, sucralose, aspartame, alitame, saccharin sodium, acesulfame potassium, psicose, advantame, cyclamate, thaumatin, steviol glycosides, mogroside, isomaltulose, ammonium glycyrrhizate, monopotassium and tripotassium glycyrrhizate, D-mannitol, xylitol, erythritol, maltitol and lactitol, Preferably, the pigment is selected from titanium dioxide, allura red, brilliant blue, lemon yellow, sunset yellow, cochineal red, turmeric, annatto, gardenia yellow, gardenia blue, safflower yellow, plant carbon black, carotene, sodium copper chlorophyllin, apple concentrate extract, caramel color, wheat extract, cocoa shell color, paprika, beet red, phycocyanin, butterfly pea flower, corn yellow, catechu black, licorice pigment, hematoxylin, roselle red, purple sweet potato pigment, purple yam pigment, grape skin pigment, lithospermum red and phycoerythrin.

8. The soft capsule or jelly candy according to any one of claims 4 to 7, which is a center-filled jelly candy.

9. A method for preparing the soft capsule or jelly candy according to any one of claims 4 to 8, comprising: 1) Boiling the leather Heat the gelling agent, moisture retaining agent, optional skin flavoring agent and pigment, and purified water to 70-90°C and stir until completely dissolved, and vacuum to remove bubbles to obtain skin material liquid; 2) Preparation of core material Under the condition of an ambient temperature below 25°C and a relative humidity below 65%, the solid oil and functional oil are heated and dissolved with a portion of the liquid oil, sieved, and the solid particles and the remaining liquid oil and optional other ingredients are added and mixed to obtain the core liquid. 3) Preparation The core material in step 2) is poured into the skin material obtained in step 1), and soft capsules or gel candies are formed by pressing or dripping at an ambient temperature of 18-26°C and a relative humidity of 60%. The pressed soft capsules are placed in a rotating cage to set the shape. 4) Drying The shaped soft capsules were dried at a humidity of 65% and a temperature of 25±2°C until the outer skin moisture content was 10-20%.

10. Use of the core material composition according to claims 1 to 3 or the soft capsule or jelly candy according to any one of claims 4 to 8 in food, health food, medicine or cosmetics.

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