Low-sugar gel candy rich in dietary fibers and preparation method of low-sugar gel candy

Abstract

The invention belongs to the technical field of gel candies, and particularly relates to low-sugar gel candies rich in dietary fibers and a preparation method of the low-sugar gel candies. The gel candy comprises the following components in percentage by weight: 5-10% of gelatin, 30-50% of fructo-oligosaccharide, 20-25% of water and 20-40% of small molecule sugar. According to the invention, starting from an alternative scheme of a sweetening agent, glucose syrup is replaced by oligosaccharide dietary fibers without gelling capability, and meanwhile, micromolecular saccharides are used as a filling agent, so that the healthier low-sugar gel candy rich in dietary fibers is obtained, and an effective scheme for reducing sugar and functionalizing the gel candy is provided.

Description

Technical Field

[0001] This invention belongs to the field of gel candy technology, and particularly relates to a low-sugar gel candy rich in dietary fiber and its preparation method. Background Technology

[0002] Gel candies are a type of leisure candy with a solid content as high as 80%, low moisture (usually 16-21%), and added gelatin, pectin, and other colloidal materials, possessing an elastic texture. They have been consumed for over 100 years both domestically and internationally. Since the 1990s, gummies with added vitamins and minerals have been introduced, thus endowing gel candies with the health attribute of being a nutrient carrier, significantly increasing their added value. However, taking gelatin-based gummies as an example, the first two ingredients on the ingredient list are usually sucrose and glucose syrup (or corn syrup), followed by water, gelatin, flavorings, colorings, and other food additives. In other words, traditional gummies contain a large amount of sweeteners, with sucrose and glucose syrup each accounting for 40-60%, to achieve a balance of sweetness and viscosity while effectively inhibiting sucrose crystallization (Hartel et al., 2018).

[0003] As the harmful effects of high-sugar foods gain increasing attention, sugar reduction and functionalization have become mainstream trends in confectionery innovation and development (Konar et al., 2022). From a sugar reduction perspective, some products use sugar alcohols (such as maltitol and isomaltitol) instead of sucrose, and hydrogenated starch hydrolysates instead of glucose syrup, to achieve the goal of claiming "reduced sugar" or "sugar-free" in the ingredient list. However, the addition of sugar alcohols has certain limitations. For example, sugar alcohols do not participate in the Maillard reaction and therefore do not provide flavor or color; except for erythritol, other sugar alcohol sweeteners still contain some calories (about half that of sucrose); some sugar alcohols have been reported to have a "physiological diarrhea-inducing" effect. From a functionalization perspective, although some existing patents report functional gummy formulations and processing techniques with added folic acid, lutein lipids, and other functional ingredients, these formulations still use "sugar / sucrose / syrup" as the main sweetener, and the dependence on sugar in these products has not yet been overcome.

[0004] Rare sugars and soluble dietary fiber have high potential as functional sugar substitutes. Rare sugars such as arabinose, allulose, trehalose, and isomaltulose have functions such as low calories, low GI, and promoting weight loss (Ahmed et al., 2021). However, among these rare sugars, except for allulose, the other sugars have limited solubility in water, and their addition to gelatinous candy products can easily cause sugar crystallization (Wang et al., 2025). Allulose has been approved for use in the food industry in several countries. In addition, allulose has high Maillard reactivity and has great potential to replace sucrose in the functional gelatinous candy and baked goods industries. Currently, a few studies have explored the effects of allulose partially replacing sucrose when mixed with glucose syrup on the texture and moisture distribution of gelatinous candies (Pocan et al., 2019), but there are no reports on comparative studies with other monosaccharides and disaccharides, or on compatibility studies with other oligosaccharide ingredients.

[0005] Soluble dietary fiber is a general term for natural or synthetic carbohydrates with a degree of polymerization (DP) >= 3 that cannot be digested and absorbed by the human gastrointestinal tract. It belongs to non-caloric food ingredients or additives. Some food colloidal ingredients, such as pectin, agar, and seaweed fiber, also belong to dietary fiber. Some products or patents propose using these dietary fibers to replace gelatin as gelling agents, but the added amount is very small and cannot be claimed as "high in dietary fiber." Some soluble dietary fibers with lower degrees of polymerization, such as xylooligosaccharides, fructooligosaccharides, polydextrose, and natural polysaccharides, have a molecular weight distribution similar to glucose syrup and belong to the oligosaccharide category. Their concentrated solutions have the potential to replace syrups. Furthermore, numerous studies have demonstrated the positive contributions of water-soluble dietary fiber in regulating the gut, enhancing immunity, and maintaining blood sugar balance (Tosh & Bordenave, 2021). However, the molecular interactions and gelation behavior of gelatin in high-sugar solution systems are very unique. The substitution of sugars often affects key properties of the gel, such as structure, texture, and thermal stability, due to changes in molecular interactions. In particular, some syrups rich in high molecular weight components have been reported to cause phase separation between gelatin and polysaccharides, leading to decreased product quality and even failure to form. The aforementioned oligosaccharide dietary fibers exhibit differences in molecular weight distribution, with varying proportions of monosaccharides, disaccharides, oligosaccharides (3-10 DP), and polysaccharides (>10 DP). These differences in the degree of interaction with protein molecules in gelatin significantly impact the quality of related products. Therefore, it remains unclear which of these oligosaccharide dietary fibers are suitable as syrup substitutes in the processing of gelatin candies.

[0006] Furthermore, sucrose and glucose syrup are primarily composed of oligosaccharides, with glucose syrup also containing a certain proportion of polysaccharides. This unique molecular weight distribution results in a high viscosity and poor flowability in the high-concentration mixture of sucrose and glucose syrup, even at high temperatures. This makes it difficult to mix evenly, introduces numerous air bubbles, or negatively impacts the product's texture due to protein-polysaccharide phase separation. Screening for suitable monosaccharides or oligosaccharides to replace the traditional sucrose-glucose syrup system holds promise for overcoming these bottlenecks in the gummy candy preparation process and improving product quality and shelf life. Summary of the Invention

[0007] The purpose of this invention is to provide a low-sugar gel candy rich in dietary fiber and its preparation method, in order to solve the problem of how to provide an effective solution for reducing sugar and functionalizing gel candies.

[0008] To achieve the above objectives, the present invention provides the following solution: A low-sugar gel candy rich in dietary fiber, comprising, by weight percentage, 5-10% gelatin, 30-50% fructooligosaccharides, 20-25% water, and 20-40% small molecule sugars.

[0009] Preferably, the small molecule sugar is at least one of allulose, glucose, fructose, or sucrose.

[0010] Preferably, the gel candy comprises, by weight percentage, 6-7% gelatin, 18-20% water, 36-38% allulose, and 36-38% fructooligosaccharides.

[0011] A method for preparing the aforementioned low-sugar gel candy rich in dietary fiber includes the following steps: S1. Raw material processing: Preparation of gelatin mother liquor and sugar mixture; S2. Mixing gelatin and sugar solution: Add gelatin stock solution to the sugar mixture; S3. Pouring: After the solution is mixed evenly, pour the solution into the mold; S4. Surface treatment and packaging: After demolding, apply a layer of anti-stick oil to the surface of the gel candy before packaging.

[0012] Preferably, in step S1, gelatin is added to hot water at 80-90℃ and stirred, then kept at 50-70℃ for 0.5-1h to completely hydrate it, forming a gelatin mother liquor with a concentration of 40-45%.

[0013] Preferably, in step S1, oligofructose and small molecule sugars are mixed in a certain proportion, water is added to promote dissolution, and the mixture is stirred and boiled until the total amount of solids reaches 80-85% and the solution temperature reaches 120-125℃ to form a sugar mixture.

[0014] Preferably, in step S2, when the solution temperature drops slightly to 100-110℃, a certain mass of gelatin mother liquor is added, and the mixture is stirred until a uniform solution is formed.

[0015] Preferably, in step S3, the solution is cooled to 70-80°C, poured into molds of various materials or shapes, and kept at 20-25°C for 12-24 hours to solidify and demold.

[0016] Compared with the prior art, the present invention has the following advantages and technical effects: This invention addresses sweetener alternatives by replacing glucose syrup with oligosaccharide dietary fiber, which lacks gelling ability, and using small-molecule sugars as fillers to obtain healthier gelatin candies rich in dietary fiber. The dietary fiber content of the product is significantly higher than that of commercially available products. Regarding coloring, the formulation of this invention has excellent loading capacity for antioxidant colorants. The appropriate ratio of oligofructose in the formulation results in a lower browning rate for the gel candies. If coloring is required, antioxidant beet red can be added as a coloring agent.

[0017] The product of this invention is a low-calorie food rich in protein and dietary fiber. The amount of dietary fiber added can be flexibly adjusted according to different consumers' preferences for the taste of the product, thereby providing an effective solution for reducing sugar and functionalizing gel candies. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly described below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Figure 1 A schematic diagram showing the molecular weight determination results of different dietary fibers; Figure 2 These are schematic diagrams of the appearance of samples from Examples 1 and 6, and Comparative Examples 2 and 4-5. Figure 3 In the table, A represents the hardness test results of Comparative Example 1-3, B represents the elasticity test results of Comparative Example 1-3, C represents the melting temperature test results of Comparative Example 1-3, and D represents the water activity test results of Comparative Example 1-3. Figure 4 The microstructure diagrams are for comparative examples 1-3. Figure 5In the table, A represents the hardness test results of Examples 1, 2, and 4-7; B represents the elasticity test results of Examples 1, 2, and 4-7; C represents the melting temperature test results of Examples 1, 2, and 4-7; and D represents the water activity test results of Examples 1, 2, and 4-7. Figure 6 These are schematic diagrams of the microstructures of Example 1 and Comparative Examples 4-7; Figure 7 These are schematic diagrams of samples from Example 1, Comparative Example 1, and Comparative Examples 3-7; Figure 8 These are schematic diagrams of colorimetric measurements for Example 1, Comparative Example 1, and Comparative Examples 3-7. Figure 9 This is a schematic diagram of the storage experiments conducted in two groups for Example 1 and Comparative Examples 4-7; Figure 10 This is a schematic diagram of the storage experiments conducted in two groups for Examples 6 and Comparative Examples 8-11; Figure 11 The results are the hardness test results of Examples 2-5 and Comparative Example 1. Detailed Implementation

[0019] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0021] Example 1

[0022] This embodiment provides a low-sugar gel candy rich in dietary fiber, the ingredients of which include: 6% gelatin, 20% water, 34% allulose and 40% fructooligosaccharides (FOS).

[0023] Example 2

[0024] This embodiment provides a low-sugar gel candy rich in dietary fiber, the ingredients of which include: 6% gelatin, 20% water, and 37% each of allulose and fructooligosaccharides.

[0025] Example 3

[0026] This embodiment provides a low-sugar gel candy rich in dietary fiber, the ingredients of which include: 6% gelatin, 20% water, and 37% glucose and 37% fructooligosaccharides.

[0027] Example 4

[0028] This embodiment provides a low-sugar gel candy rich in dietary fiber, the ingredients of which include: 6% gelatin, 20% water, and 37% each of fructose and fructooligosaccharides.

[0029] Example 5

[0030] This embodiment provides a low-sugar gel candy rich in dietary fiber, the ingredients of which include: 6% gelatin, 20% water, and 37% each of sucrose and fructooligosaccharides.

[0031] Example 6

[0032] This embodiment provides a low-sugar gel candy rich in dietary fiber, the ingredients of which include: 6.5% gelatin, 20% water, 33% allulose, 40% fructooligosaccharides, and 0.5% betalain.

[0033] Example 7

[0034] This embodiment provides a low-sugar gel candy rich in dietary fiber, the ingredients of which include: 7% gelatin, 22.5% water, 35% allulose, 35% fructooligosaccharides, and 0.5% betalain.

[0035] Example 8

[0036] This embodiment provides a low-sugar gel candy rich in dietary fiber, the ingredients of which include: 6% gelatin, 19% water, 29% allulose, 45% fructooligosaccharides, and 1% betalain.

[0037] Example 9

[0038] This embodiment discloses a method for preparing low-sugar gel candies rich in dietary fiber, including: S1. Raw material processing: Gelatin is mixed with water at 85°C and kept at 60°C for 1 hour to fully hydrate it, forming a gelatin mother liquor. Mix fructooligosaccharides (35%), sugars (35%, allulose) and water (30%), stir and boil until the total solids content reaches 80-85% and the solution temperature reaches 125℃ to form a sugar mixture. S2. Mix gelatin and sugar syrup: When the temperature of the sugar mixture drops slightly to 105℃, add a certain amount of gelatin stock solution (6% of the total mass) and stir until homogeneous. If color adjustment is required, add an appropriate amount of pigment solution (1% on a dry basis) when the solution temperature drops to around 80℃.

[0039] S3, Glue application: If pigment is added, pour the solution into the mold after the pigment is mixed evenly, and keep it at 25℃ for 24 hours to solidify and demold. If no pigment is added, pour the solution directly into the mold. S4. Surface treatment and packaging: After demolding, before packaging, coat the surface of the gel candy with an anti-stick oil (preferably Capol oil) to increase surface gloss and prevent sticking.

[0040] Finally, the gel candies are packaged to complete production.

[0041] Comparative Example 1 The comparative example provides a conventional gelatin candy whose ingredients include: 6% gelatin, 35% sucrose and 35% glucose syrup, and 24.0% water content.

[0042] Comparative Example 2 The comparative example provides a conventional gelatin candy whose ingredients include: 6% gelatin, 37.5% sucrose and 37.5% glucose syrup, and 19.0% water content.

[0043] Comparative Example 3 The comparative example provides a conventional gelatin candy whose ingredients include: 6% gelatin, 38.25% sucrose and glucose syrup, and 17.5% water content.

[0044] Comparative Example 4 This comparative example provides a gel candy rich in dietary fiber, the ingredients of which include: 6% gelatin, 20% water, 34% allulose, and 40% xylooligosaccharide (XOS).

[0045] Comparative Example 5 This comparative example provides a gel candy rich in dietary fiber, the ingredients of which include: 6% gelatin, 20% water, 34% allulose, and 40% polydextrose (PD).

[0046] Comparative Example 6 This comparative example provides a gel candy rich in dietary fiber, the ingredients of which include: 6% gelatin, 20% water, 34% allulose, and 40% resistant dextrin (RD).

[0047] Comparative Example 7 This comparative example provides a gel candy rich in dietary fiber, the ingredients of which include: 6% gelatin, 20% water, 34% allulose, and 40% natural polysaccharide (IN).

[0048] Comparative Example 8 This comparative example provides a gel candy rich in dietary fiber, the ingredients of which include: 6% gelatin, 20% water, 33.5% allulose, 40% xylooligosaccharide (XOS), and 0.5% betalain.

[0049] Comparative Example 9 This comparative example provides a gel candy rich in dietary fiber, the ingredients of which include: 6% gelatin, 20% water, 33.5% allulose, 40% polydextrose (PD), and 0.5% betalain.

[0050] Comparative Example 10 This comparative example provides a gel candy rich in dietary fiber, the ingredients of which include: 6% gelatin, 20% water, 33.5% allulose, 40% resistant dextrin (RD), and 0.5% betalain.

[0051] Comparative Example 11 This comparative example provides a gel candy rich in dietary fiber, the ingredients of which include: 6% gelatin, 20% water, 33.5% allulose, 40% natural polysaccharide (IN), and 0.5% betalain.

[0052] The performance of the dietary fiber-rich, low-sugar gel candy of the present invention will be compared and analyzed through multiple experimental examples below.

[0053] Experimental Example 1: This experimental example is a test to determine the difference in molecular weight distribution of water-soluble dietary fiber, specifically including: S1. Prepare medicines: Xylooligosaccharide (XOS), fructooligosaccharide (FOS), polydextrose (PD), resistant dextrin (RD), natural polysaccharide powder (IN), and 42DE glucose syrup (GS) with different molecular weights and monosaccharide compositions were selected as test reagents. S2. Determination of molecular weight distribution: The molecular weight distributions of XOS, FOS, PD, RD, and IN were analyzed by gel permeation chromatography (GPC): An LC-20AT high-performance liquid chromatography system (Shimadzu, Japan) equipped with a TSKgel GMPWXL column (300 × 7.8 mm) was used with a mobile phase of 0.60 mL / min (35 °C) and 0.1 M NaNO3 (containing 0.05% NaN3). 2 mg / mL membrane-filtered (0.45 μm) solution was injected. Chromatograms were recorded using a RID-20 differential detector and calibrated with narrow-distribution pullulan standards. The molecular weight distributions and average values ​​were calculated using Lab Solutions GPC software (V5.93).

[0054] like Figure 1 As shown, XOS and FOS have low average molecular weights and do not contain polysaccharide components (>10 DP), while PD, RD, and IN have high average molecular weights and a total polysaccharide content exceeding 50%. These polysaccharide components can cause phase separation when mixed with gelatin, thereby affecting the gelation rate and gel properties, and reducing the quality of gel candies.

[0055] This experimental example demonstrates that the FOS selected in this scheme performs excellently in reducing the occurrence of phase separation and has the effect of improving the quality of gel candies.

[0056] Experimental Example 2: This experimental example is a textural determination, specifically including: S1. Prepare the gel candies to be tested: The gel candies from Example 1 and Comparative Examples 1-7 were selected as the test materials; S2. Conduct texture testing: The textural properties of the gel were analyzed using a TA-NewPlus texture analyzer (Isenso, France). A gel cured for 24 hours (molded in a silicone mold, ∅20mm × H11mm) was placed in the center of a fixture and subjected to two 40% strain compressions at a speed of 5mm / s using a TA / 100 flat plate probe (∅100mm). Hardness, elasticity, and other parameters were recorded using ISNESOTA software.

[0057] The experimental results are shown in the table below.

[0058] Table 1. Results of hardness test for gel candies:

[0059] Table 2. Elasticity test results of gel candies:

[0060] The experimental results show that, based on the texture profile analysis, the hardness of the gummy products in Comparative Examples 1-3 varied between 2.0 and 6.3 N, while the elasticity varied between 0.77 and 0.89. The hardness and elasticity showed an increasing trend with the change of water content.

[0061] Comparing the gel candies in Examples 1 and 4-7, the hardness from highest to lowest is: Comparative Example 7 > Example 1 > Comparative Example 4 > Comparative Example 5 > Comparative Example 6; the elasticity from highest to lowest is: Example 1 ≈ Comparative Example 4 > Comparative Example 5 ≈ Comparative Example 7 > Comparative Example 6.

[0062] In terms of texture, the gel candies of Comparative Example 4 (containing XOS) and Example 1 (containing FOS) had hardness values ​​of 4.1 and 6.6 N, respectively, which were significantly higher than those of the conventional formula (Comparative Example 3) with the same water activity (17.5% water content), and the hardness values ​​were also equal to or higher than those of the candy formula with 19% water content (Comparative Example 2). In addition, the elasticity of Examples 1 and Comparative Example 4 was much higher than that of any sample in the comparative examples, meaning that the products had a more chewy and bouncy texture.

[0063] The sample with IN instead of syrup (Comparative Example 7) was too hard; the sample with PD instead of syrup (Comparative Example 5) was too soft. The elasticity of these two formulations was comparable to the other comparative examples. The formulation with RD added (Comparative Example 6) had the defect of being difficult to shape, so all quality indicators were lower than other gel candies.

[0064] Therefore, it can be seen that the use of FOS in this invention achieves the effect of improving the taste of the product.

[0065] Experimental Example 3 This experimental example is a test for the detection of water activity and moisture content, specifically including: S1. Prepare the gel candies to be tested: The gel candies from Example 1 and Comparative Examples 1-7 were selected as the test materials; S2. Determine water activity: The water activity of the samples was determined using an AQUALAB-TLE water activity meter.

[0066] S3. Measure moisture content: The moisture content of the gummies was determined using a Mettler Toledo 30VS Karl Fischer moisture analyzer. First, the gummies were mixed with solvent A (methanol:formamide = 1:1) at a ratio of 1:6.25 and stirred at 50°C for approximately 30 minutes to ensure complete dissolution. Then, approximately 0.06 g of the dissolved sample was accurately weighed and added dropwise to reaction solution B (methanol:formamide = 4:3). The instrument measured and provided the water content (x%) of the diluted sample. The water content of the gummies was calculated as: (x - x0) * 7.25, where x0 is the blank water content of solvent A.

[0067] The measured water activities are shown in the table below.

[0068] Table 3. Results of water activity determination of gel candies:

[0069] The results show that the water activity in Comparative Examples 1-3 increases with increasing water content. The water activity is lowest in Comparative Example 3 (water content 17.5%) and highest in Comparative Example 1 (water content 24%).

[0070] The gel candies provided in Example 1 and Comparative Examples 4-7 had a measured water content of 19.7-21.4% due to varying degrees of evaporation or water absorption during processing.

[0071] It can be seen that the gel candy of Example 1 maintains a low water activity even when the moisture content is high. The lower water activity is beneficial for preservation during the shelf life and extends the shelf life. Its performance is significantly better than the traditional candies of Comparative Examples 1-3, and its performance is comparable to that of the gel candies of Comparative Examples 4-7 in terms of water activity.

[0072] Therefore, it can be seen that the FOS selected in Embodiment 1 of the present invention achieves the effect of improving the preservative ability of gel candies and extending their shelf life.

[0073] Experimental Example 4: This test example is a melting temperature test, specifically including: S1. Prepare the gel candies to be tested: The gel candies from Example 1 and Comparative Examples 4-7 were selected as the test materials; S2, Melting Temperature Test: The thermal stability of the gel was determined using a differential scanning calorimeter (DSC3, Mettler Toledo, Switzerland): 10–20 mg of gel was sealed in a 40 μL aluminum crucible and heated from 22 °C to 70 °C at a rate of 10 °C / min. The onset and peak melting point (Tm) were calculated using STARe software.

[0074] The test results are shown in the table below.

[0075] Table 4. Initial melting point results of gel candies

[0076] Table 5. Peak melting point results of gel candies

[0077] The results show that the initial melting temperature from high to low is: Example 1 > Comparative Example 4 > Comparative Example 5 ≈ Comparative Example 6 ≈ Comparative Example 7; the peak melting temperature from high to low is: Comparative Example 7 > Example 1 ≈ Comparative Example 4 ≈ Comparative Example 5 > Comparative Example 6.

[0078] Based on the above evaluation results and the gel's demolding process, it can be concluded that: The gel candy with IN (Comparative Example 7) added has extremely high hardness but poor elasticity, and begins to melt above 37°C. The product with added FOS (Example 1) has higher hardness and elasticity, and better thermal stability; The product with added XOS (Comparative Example 4) has a softer texture and requires a longer curing time, but it has better elasticity and thermal stability. The product with added PD (Comparative Example 5) has a very soft texture and poor elasticity and thermal stability (it begins to melt above 37°C).

[0079] The product with added RD (Comparative Example 6) did not fully cure within 24 hours after injection molding, making it difficult to demold. Its hardness, elasticity, and thermal stability were all very poor.

[0080] refer to Figure 4 As shown, according to the results of laser confocal microscopy, Comparative Examples 1-3 containing sucrose and glucose syrup also have obvious phase separation structures, namely bicontinuous (water content 24%) and polysaccharide continuous (water content 17.5% and 19%), respectively. These structures are not conducive to good gel quality (such as hardness and elasticity).

[0081] like Figure 6 As shown in the figure, the results of laser confocal microscopy revealed that the gummy products of Comparative Example 4 (with XOS added) and Example 1 (with FOS added) exhibited a "homogeneous" morphology, forming a uniformly dense gel. However, Comparative Examples 5 (with PD added), 6 (with RD added), and 7 (with IN added), which contained polymeric components instead of syrup, induced phase separation morphologies in their products, resulting in bicontinuous, polysaccharide-continuous, and protein-continuous coarse structures, respectively.

[0082] Based on the above results, the lower molecular weight FOS in Example 1 of the present invention is beneficial to the formation of a homogeneous phase and a highly elastic gel product, while the protein-polysaccharide phase separation behavior induced by the high molecular weight component in the oligosaccharide weakens the elasticity and thermal stability of the gel.

[0083] Next, we will conduct experiments to verify the effect of different types of dietary fiber on color changes during storage through multiple case studies.

[0084] Experimental Example 5: This experimental example tests the effect of different types of dietary fiber on the color changes of candy gels during storage, specifically including: S1. Prepare the gel candies to be tested: The gel candies from Example 1 and Comparative Examples 4-7 were selected as the test materials; S2. Perform colorimetric measurement: 5 mL of various gel samples were placed in a transparent petri dish (Φ3.5 mm), and the values ​​of L (brightness), a (red+ / green-), and b (yellow+ / blue-) were measured in reflectance mode using a colorimeter (TS8296, Shenzhen 3nH Technology Co., Ltd.), with a pure white background.

[0085] Gelatin is a protein, while gummies are rich in sugars and their processing involves high-temperature cooking and mixing, inevitably leading to the Maillard reaction and the formation of their characteristic color. The type of sugar has a significant impact on the Maillard reaction process and the color changes of the product.

[0086] Figure 7The differences in initial product color were compared between the two traditional formulations (24% and 17.5% water content) of Comparative Example 1 and Comparative Example 3 and the functional formulations with different oligosaccharide dietary fibers (Example 1, Comparative Examples 4-7).

[0087] Because sucrose is a non-reducing sugar, although glucose syrup contains some reducing sugars, the traditional formulations in Comparative Examples 1 and 3 exhibit a weak Maillard reaction during processing, resulting in a flesh-colored or light yellow appearance to the naked eye. However, the allulose in the formulations of Examples 1 and Comparative Examples 4-7 has high Maillard reactivity, and the soluble dietary fiber also contains a certain amount of glucose, xylose, and fructose monomers, which can also participate in the Maillard reaction. Therefore, the functional formulations generally exhibit a deep yellow or golden yellow color after processing.

[0088] Analysis using a colorimeter, such as Figure 8 As shown, the red value (a*) of the conventional formulations (Comparative Examples 1 and 3) tends to be zero, while the yellow value (b*) is between 12 and 21. In contrast, the functional formulations (Example 1, Comparative Examples 4-7) have a* values ​​between 3.7 and 6.0, while b* values ​​are between 15 and 35, with the b* value decreasing as the molecular weight of dietary fiber increases. The significant increase in both red and yellow values ​​indicates the formation of more brown products (melanoidins). This golden hue is beneficial for the processing of yellow products, reducing or eliminating the use of yellow pigments, and can be applied to "clean label" products.

[0089] S3, Storage The Maillard reaction is a dynamic process involving a long time, so this yellow color is not stable during storage. Excessive Maillard reaction will form an unpleasant dark brown color and cause the formation and accumulation of food processing hazards such as advanced glycation end products.

[0090] like Figure 9 As shown, 24 hours after demolding, the samples were divided into two groups. The first group was placed in a light-protected environment at 22°C and stored for 28 days, while the second group was placed in a light-exposed environment at 37°C and stored for 28 days. S4. Observe after storage like Figure 9 As shown, all samples underwent a visible color deepening (a decrease in L* value) during storage. With prolonged time and rising temperature, they exhibited a dynamic trend of yellow-orange-red-brown (a* / b* values ​​first increased and then decreased), consistent with the general rules of the Maillard reaction.

[0091] Among them, XOS in Comparative Example 4 exhibited extremely strong Maillard reactivity, rapidly changing from yellow to orange and then to dark red even under light-protected conditions at 22°C. At 37°C, it turned brown within a week and dark brown after 14 days. Other samples showed slower color changes. In contrast, samples with added IN (Comparative Example 7) and FOS (Example 1) showed slower color changes (higher L* values ​​or lower a* / b* values), while samples with added PD (Comparative Example 5) and RD (Comparative Example 6) showed a reddish hue after 4 weeks at 37°C.

[0092] Based on the above results, the formulation of Example 1 of the present invention is conducive to forming a golden yellow color. During long-term storage, the Maillard reaction is relatively slow, and the formation of an unpleasant dark brown color is slow.

[0093] Based on the above results (texture, color stability, etc.), the functional gel candy prepared by replacing corn syrup with FOS showed the best performance in terms of hardness, elasticity, thermal stability, and color stability, proving that the gel candy made by the formula used in this invention has excellent performance.

[0094] To further suppress excessive browning, this invention selects a natural pigment with strong antioxidant activity (0.1-1% betalain) to add to the functional formula, which can effectively suppress the color change of gel candies during storage while adjusting the color.

[0095] like Figure 10 As shown, Examples 6 and Comparative Examples 8-11, with the addition of 0.5% betaine, all exhibited a bright red color, and the color showed no significant change after storage at 22°C for 4 weeks. Compared with the formulation without betaine, they effectively inhibited browning. However, after storage at 37°C for 4 weeks, Comparative Example 8 showed a significant darkening in color and obvious browning. While Examples 8 with added FOS and Comparative Examples 9 and 10 with added PD and RD showed some color change, the degree of browning was weak. In summary... Figure 6 The gel texture and other properties shown in the examples indicate that the overall quality is better than that of the comparative examples. The addition of betaine is suitable for formulations requiring a red color, and in this invention, it makes a positive contribution to the color stability of functional gel products.

[0096] To clarify the influence of other variables on the properties of low-sugar, functional gelatin candies, formulations with different gelatin concentrations (6%-9%), different sugar types (alulose, sucrose, glucose, and fructose), different sugar / fiber ratios (3 / 7, 4 / 6, 5 / 5, 6 / 4, 7 / 3, 8 / 2), and different moisture contents (20%-50%) were prepared using the above processing technology. After 24 hours of gelatin filling, the candies were demolded, and important properties such as texture, water activity, and thermal stability were measured. At the same time, the initial viscosity at a processing temperature of 70℃ was also measured.

[0097] As the gelatin concentration increases, the product's orange color deepens, its hardness increases, and the elasticity remains relatively stable, approaching 1.0 (significantly higher than the elasticity of the traditional formulation in Comparative Example 1). The water activity is around 0.62, meeting the requirements for shelf-life preservation; the peak melting point is approximately 52℃, and the initial melting point is close to 50℃, indicating good high-temperature stability.

[0098] As mentioned earlier, traditional gummies are made by mixing one or more small-molecule sugars with glucose syrup sweeteners in a certain proportion to adjust the viscosity and gelling properties of the system and to inhibit sugar crystallization.

[0099] The study compared the physicochemical properties of high dietary fiber formulations with different small molecule sugars (monosaccharides or disaccharides) and fructooligosaccharides. Sucrose, allulose, fructose, and glucose were chosen because these sugars have high solubility and are less prone to crystallization during storage when added in appropriate amounts.

[0100] Initial viscosity refers to the viscosity of the mixed system at 70℃ (before gelling). High viscosity can lead to uneven mixing, excessive air bubbles, and other processing difficulties. However, replacing sucrose with monosaccharides significantly reduces initial viscosity, improving material flowability. Regarding texture, the elasticity of all products showed little difference, remaining close to 1.0. Hardness ranked as follows: sucrose group > glucose group > fructose group > allulose group. However, compared to the traditional comparative example 1, it exhibited higher gel strength. Figure 11 The products showed slight differences in color and water activity, with the sucrose group exhibiting relatively higher water activity (>0.65). Regarding thermal stability, the peak melting point was approximately 52-55℃, and the initial melting point was close to 50-52℃, indicating good high-temperature stability. In terms of color, the samples with added allulose and fructose showed the strongest Maillard reaction activity during processing, resulting in a higher degree of browning.

[0101] Based on the above comparison, both monosaccharides and disaccharides exhibit high processing compatibility with fructooligosaccharides. Producers can select appropriate small-molecule sugars to provide suitable sweetness based on specific consumer demands for taste and calories. Considering functionality and GI value, allulose remains the best choice.

[0102] Taking allulose-fructooligosaccharide complex formulation as an example, the ratio of sugar to dietary fiber determines the dietary fiber content in the product, and this ratio significantly affects the product's physicochemical properties. As the proportion of dietary fiber increases, the initial viscosity of the product tends to rise. When the proportion of dietary fiber is too high (e.g., accounting for 70% of total carbohydrates), the system viscosity is high, easily leading to numerous air bubbles and high gel strength, resulting in a strong encapsulation effect on sweetness and insufficient sweetness. Conversely, when the proportion of allulose is too high, the product texture is soft and the gel formation rate is slow.

[0103] All formulations exhibited relatively ideal water activity, elasticity, and thermal stability. Considering all quality factors, the gel product achieved the best quality when allulose and dietary fiber each accounted for 40-60% of the total carbohydrates.

[0104] Moisture content is crucial for the quality control of confectionery products. Excessive moisture content increases water activity, leading to a risk of microbial contamination, while insufficient moisture results in high viscosity, hindering processes such as mixing, defoaming, and filling. The moisture content of gummy candy products is generally controlled between 0.6% and 0.75%. This study found that when the moisture content was controlled between 20% and 25%, the water activity was between 0.64% and 0.69, which is relatively low compared to the aforementioned traditional comparison ratio. Furthermore, increasing moisture content reduces system viscosity, allowing for lower processing temperatures during filling and facilitating the addition of some heat-sensitive ingredients. With increasing moisture content, the product's hardness, elasticity, and melting point did not change significantly; however, decreasing moisture content promoted the Maillard reaction, resulting in a slightly deeper color.

[0105] When the moisture content is higher than 30%, the water activity increases to over 0.76, the gel hardness increases compared to a low-water system, but the thermal stability decreases, and the color tends to be colorless. Overall, the water content in this patented formula can be controlled between 20-25%, and can also be reasonably extended to approximately 15-28%.

[0106] Traditional gummies are characterized by "high sugar and high calories". This technology explores the use of oligosaccharide dietary fiber as a syrup substitute in gummies and combines it with low-calorie allulose or calorie-providing monosaccharides (such as glucose) to prepare a functional gel candy formula that is high in dietary fiber, low in sugar / sugar-free, and without added artificial colors (without added or with added natural plant pigments).

[0107] Calculations show that the calories in existing candies are as high as 308-324 kcal / g, while the example contains more than 35% soluble dietary fiber, with a total calorie content of about 40 (allulose and fructooligosaccharides combined) or 172 (glucose and fructooligosaccharides combined), or when allulose, glucose and fructooligosaccharides are combined, the calorie content will be between 40-172, which is much lower than the traditional formula.

[0108] Formula Description Dietary fiber content (g / 100g) Protein content (g / 100g) Digestible carbohydrate content (g / 100g) Calories per 100g Comparative Example 1 Gelatin 6%, water 24%, sucrose and corn syrup 35% each. 0 6 70 304 Comparative Example 2 Gelatin 6%, water 19%, sucrose and corn syrup each 37.5%. 0 6 75 324 Example 3 Gelatin 6%, water 20%, glucose and fructooligosaccharides 37% each. 37 6 37 172 Example 2 Gelatin 6%, water 20%, allulose and fructooligosaccharides 37% each. 37 6 0 38.8 Example 6 Gelatin 6.5%, water 20%, allulose 33%, fructooligosaccharides 40%, betalain 0.5% 40 6.5 0 39.2 Example 7 Gelatin 7%, water 24.5%, allulose 33%, fructooligosaccharides 35%, betalain 0.5% 35 7 0 42 Example 8 Gelatin 6%, water 19%, allulose 29%, fructooligosaccharides 45%, betaine 1% 45 6 0 35.6 Of these, fructooligosaccharides have 0 calories; allulose has only 0.4 kcal / g and is hardly absorbed by the human body, so it is not counted as a digestible carbohydrate, but is included in the total calories; protein calories are calculated at 4 kcal / g.

[0109] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A low-sugar, dietary fiber-enriched gelatinous confectionery characterized in that, The gel candy comprises, by weight percentage, 5-10% of gelatin, 30-50% of fructo-oligosaccharide, 20-25% of water, and 20-40% of small molecule sugar.

2. A low sugar, dietary fiber-enriched gel based confection according to claim 1, characterized in that: The small molecule sugar is at least one of allulose, glucose, fructose or sucrose.

3. A low sugar, dietary fiber-enriched gel based confection according to claim 2, wherein: The gel candy comprises, by weight percentage, 6-7% of gelatin, 18-20% of water, 36-38% of allulose, and 36-38% of fructo-oligosaccharide.

4. A process for the preparation of a low-sugar, dietary fiber-enriched gel confectionery according to any one of claims 1 to 3, characterized in that, The method comprises the following steps: S1, raw material processing: preparing a gelatin mother liquor and a sugar mixture; S2, mixing gelatin and sugar solution: adding the gelatin mother liquor into the sugar mixture; S3, gel filling: after the solution is mixed, the solution is filled into a mold; S4, surface treatment and packaging: after demolding, a layer of anti-sticking oil is coated on the surface of the gel candy before packaging, and then the gel candy is packaged.

5. A process for the preparation of a low sugar, dietary fiber enriched gel based confectionery according to claim 4, characterized in that: In the step S1, the gelatin is stirred in 80-90℃ hot water, and then is kept at 50-70℃ for 0.5-1h to completely hydrate the gelatin, thereby forming the gelatin mother liquor, and the concentration of the gelatin mother liquor is 40-45%.

6. A process for the preparation of a low sugar, dietary fiber enriched gel based confectionery according to claim 4, characterized in that: In the step S1, the fructo-oligosaccharide and the small molecule sugar are mixed in a certain proportion, water is added to promote dissolution, and the solution is boiled and stirred until the total amount of solid is 80-85% and the temperature of the solution reaches 120-125℃, thereby forming the sugar mixture.

7. A process for the preparation of a low sugar, dietary fiber enriched gel based confectionery according to claim 4, characterized in that: In the step S2, when the temperature of the solution slightly decreases to 100-110℃, a certain amount of the gelatin mother liquor is added, and the solution is stirred and mixed until uniform.

8. A process for the preparation of a low sugar, dietary fiber enriched gel based confectionery according to claim 4, characterized in that: In the step S3, the solution is cooled to 70-80℃, the solution is filled into a mold of various materials or shapes, and the solution is kept at 20-25℃ for 12-24h to solidify and demold.

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