DHA algal oil PS lutein ester gel candy capable of promoting brain development and improving eyesight and preparation method of DHA algal oil PS lutein ester gel candy

Abstract

The invention relates to the technical field of food, and particularly discloses DHA algal oil PS lutein ester gel candies capable of promoting brain development and improving eyesight and a preparation method thereof.The DHA algal oil PS lutein ester gel candies capable of promoting brain development and improving eyesight are of a three-layer sandwich structure, the slow-release capsule comprises an outer-layer rubber sheet, a middle slow-release layer and an inner core active layer from outside to inside, the outer-layer rubber skin is prepared from gelatin, glycerol, sorbitol liquid, pectin, stevioside, edible essence and water; the middle slow-release layer comprises beeswax, medium chain triglyceride and phospholipid; the inner core active layer is prepared from DHA algal oil, phosphatidylserine, lutein ester oil, (3R, 3 'S)-dihydroxy-beta-carotene oil, starch acetate, a blueberry powder solid beverage and citric acid. The DHA algal oil phosphatidylserine lutein ester gel candy can promote brain development, improve learning and memory, improve concentration, prevent blue light, prevent myopia, improve myopia and relieve asthenopia.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision, and its preparation method. Background Technology

[0002] In the field of food nutrition, the demand for functional foods has surged in recent years due to the continuous improvement of people's living standards and the significant enhancement of their health awareness. Functional foods not only satisfy diverse taste preferences but, more importantly, provide the body with specific nutrients, possessing undeniable potential value in improving health and preventing various diseases. In particular, the research and development of functional foods containing nutrients beneficial to brain development and vision protection, such as DHA, phosphatidylserine, and lutein esters, have received widespread attention from the scientific and industrial communities. The market offers an increasingly diverse range of functional foods, encompassing various dosage forms such as capsules, tablets, and oral liquids to cater to different consumer preferences and needs. While these functional foods have, to some extent, met people's needs for supplementing specific nutrients, many unresolved issues remain regarding the protection, release, and precise control of these nutrients.

[0003] To formulate functional foods from nutrients such as DHA, phosphatidylserine, and lutein esters, various methods are commonly used in existing technologies. One common approach is to encapsulate these nutrients in ordinary capsules, typically made of materials like gelatin, containing nutritional oils or powders. This method is relatively simple and can protect the nutrients to some extent. Another approach is to add the nutrients to tablets, using a compression process to create convenient and portable tablets. Another method is to formulate them as oral liquids, dissolving the nutrients in a liquid for easy absorption. Additionally, nutrients are sometimes added to ordinary candies, but this often involves simple mixing and lacks precise control over the effective release of nutrients. Furthermore, these conventional methods lack quantifiable control over the release rate and stability of nutrients. For example, after entering the body, ordinary capsules may release a large amount of nutrients in a short period, making sustained and stable release difficult; the dissolution and release rate of nutrients in tablets is also difficult to precisely control during digestion; and nutrients in oral liquids may undergo oxidation during storage and transportation, leading to a decrease in nutrient content.

[0004] Existing technologies have significant shortcomings. Common capsule, tablet, and oral liquid dosage forms are insufficient in protecting and releasing nutrients, making it difficult to achieve a sustained-release effect. Studies have shown that nutrients in common capsules and tablets may be rapidly released within 1-2 hours after entering the body, resulting in low absorption and utilization efficiency and failing to meet the body's nutritional needs for an extended period. Simply adding nutrients to ordinary candy cannot guarantee the stability and effectiveness of the nutrients, and different nutrients may interact, reducing the overall efficacy of the product. Furthermore, these conventional methods struggle to create an ideal product structure that effectively combines multiple nutrients and achieves precise control and stable release, failing to meet the body's needs for nutrients at specific times and dosages. Summary of the Invention

[0005] To address the aforementioned issues, this application provides a DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision, along with its preparation method.

[0006] In a first aspect, this application provides a DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision, employing the following technical solution: A DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision, wherein the gel candy has a three-layer sandwich structure, comprising an outer gel layer, a middle slow-release layer and an inner active core layer from the outside to the inside. The outer rubber layer is composed of gelatin, glycerin, sorbitol solution, pectin, steviol glycosides, edible flavoring and water; The intermediate sustained-release layer contains beeswax, medium-chain triglycerides, and phospholipids; The inner core active layer contains DHA algal oil, phosphatidylserine, lutein ester oil, (3R,3'S)-dihydroxy-β-carotene oil, blueberry powder solid beverage, and citric acid.

[0007] This includes the following substances in parts by weight: 32-38 parts DHA algal oil, 5-7 parts phosphatidylserine, 0.96-2.96 parts lutein ester oil, 0.53-0.73 parts (3R,3'S)-dihydroxy-β-carotene oil, 9-11 parts gelatin, 9-11 parts glycerin, 12.46-14.46 parts medium-chain triglycerides, 4.47-6.47 parts blueberry powder solid beverage, 2-4 parts sorbitol liquid, 2-4 parts starch acetate, 2-2.8 parts edible flavoring, 1-3 parts beeswax, 0.8-1.5 parts phospholipids, 0.1-0.2 parts citric acid, 0.08-0.15 parts pectin, 0.08-0.12 parts steviol glycosides, water to make up to 100 parts.

[0008] By adopting the above technical solution, the innovative three-layer sandwich structure achieves precise delivery and synergistic effects of active ingredients: the outer gel layer ensures a good oral experience and stability; the middle sustained-release layer regulates the release rate with a lipid matrix, avoiding degradation of active substances in the early stages of digestion, thereby prolonging the duration of action; in the inner active core layer, phosphatidylserine and DHA algal oil jointly enhance neuronal membrane fluidity and brain nutrition supply, while lutein esters and (3R,3'S)-dihydroxy-β-carotene are efficiently enriched in eye tissues under the promotion of lipid carriers, protecting the retina through a dual mechanism of quenching free radicals and filtering blue light, while citric acid and phospholipids further optimize the dispersion and absorption of fat-soluble components, ultimately achieving a synergistic enhancement effect of relieving brain fatigue, improving cognitive function, and protecting vision.

[0009] Optionally, the beeswax in the intermediate slow-release layer can be a compound of candelilla wax and carnauba wax with a mass ratio of 1:2-3, and the phospholipid is hydroxylated lecithin.

[0010] By employing the aforementioned technical solution, the delicate texture of candelilla wax and the high melting point of carnauba wax combine to create a lipid barrier with a wider melting range, a denser structure, and suitable plasticity at body temperature. This not only effectively encapsulates the core active ingredients but also enables intelligent responses to the digestive environment, ensuring the stable and slow release of active ingredients in the digestive tract and preventing sudden increases or decreases in concentration. Hydroxylated lecithin, as a highly efficient emulsifier and solubilizer, significantly enhances the homogeneity and stability of the entire lipid system. Furthermore, it promotes the formation of more easily absorbed mixed micelles by lipid carriers during digestion, thereby greatly improving the bioavailability and absorption rate of fat-soluble active ingredients such as DHA and lutein esters. Ultimately, this achieves precise regulation and synergistic effects in the nutrient release and absorption process.

[0011] Optionally, the inner core active layer undergoes high-pressure homogenization during preparation to form a nanoemulsion with an average particle size of 60-120 nm and a particle size polydispersity index of less than 0.25.

[0012] By employing the above-mentioned technical solution, nanodroplets with extremely small particle size and highly uniform distribution are formed. This microstructure increases the specific surface area of ​​active ingredients, enabling them to be more rapidly enzymatically hydrolyzed in the digestive tract and spontaneously form easily absorbed mixed micelles. This significantly overcomes the bottleneck of slow absorption and low bioavailability of fat-soluble nutrients. Simultaneously, the dense composite emulsion interface layer and the nano-size effect work together to provide a strong protective barrier for light- and oxygen-sensitive components, effectively delaying oxidative deterioration and ensuring functional activity throughout the entire process from storage to release in vivo, thereby improving the absorption efficiency and stability of core nutrients.

[0013] Optionally, the specific operation of the high-pressure homogenization process includes: firstly, premixing DHA algal oil, lutein ester oil, (3R,3'S)-dihydroxy-β-carotene oil and phosphatidylserine with an aqueous phase containing dissolved starch acetate at 30-40°C and 5000-8000 rpm for 2-5 minutes to form a crude emulsion; then, subjecting the obtained crude emulsion to a first-stage homogenization cycle of 2 times at a pressure of 40-60 MPa, and a second-stage homogenization cycle of 2-3 times at a pressure of 80-100 MPa, controlling the emulsion temperature to not exceed 45°C during the homogenization process.

[0014] By employing the above technical solution, through gentle premixing and progressively increasing pressure and shear force, the composite emulsifier achieves a gradient-order self-assembly of the oil-water interface, progressing from coarse to fine and from loose to dense. Preliminary medium-pressure homogenization efficiently disperses the oil phase into micron-sized droplets, laying the foundation for nano-scale formation. Subsequent ultra-high-pressure homogenization applies extremely strong shear, cavitation, and impact forces, thoroughly breaking down the droplets and driving the close synergistic interaction of phospholipids and acetate starch, forming a robust and uniform composite interfacial film on the surface of the newly formed oil droplets. Strict control of the low-temperature environment is crucial, effectively avoiding the oxidative damage to heat-sensitive active ingredients such as DHA and lutein esters caused by the thermal effects of mechanical energy conversion during high-pressure processes. This process ultimately creates a nanoemulsion with uniform particle size and stable structure, greatly improving the product's physical stability and preventing stratification or aggregation during storage.

[0015] Optionally, 0.5-1.5 parts of gellan gum are also added to the outer rubber layer.

[0016] By employing the above technical solution, gellan gum interacts with gelatin and pectin to form an interpenetrating network structure, jointly constructing a denser and more stable rubber matrix. This composite colloidal structure not only effectively locks in moisture, preventing the product from drying out and hardening during storage, but also significantly improves the mechanical strength of the rubber, giving it a pleasant chewy texture and preventing it from sticking together. More importantly, this strengthened "physical barrier" can more effectively isolate oxygen and light, effectively protecting the core active ingredients, thereby ensuring the product's efficacy and stability.

[0017] Optionally, the blueberry powder solid beverage is a blueberry extract that has been freeze-dried and micronized, with an anthocyanin content of not less than 18% and a particle size D90 ≤ 20 μm.

[0018] By employing the above-mentioned technical solutions, freeze-drying gently removes moisture, avoiding the degradation and inactivation of heat-sensitive anthocyanins at high temperatures, thus ensuring the complete preservation of their powerful antioxidant potential. The precise micronization process significantly increases the specific surface area of ​​the particles, resulting in more uniform dispersion in colloidal systems. More importantly, when the product is taken orally, these fine particles can dissolve rapidly and be absorbed efficiently, allowing anthocyanins to quickly enter the systemic circulation. Working synergistically with components such as lutein esters in the core, they exert a powerful antioxidant effect, scavenging free radicals, inhibiting retinal photodamage, and improving ocular microcirculation. This results in a synergistic effect in protecting vision and relieving eye fatigue, enhancing the overall functional value of the product.

[0019] Secondly, this application provides a method for preparing DHA algal oil PS lutein ester gel candies that promote brain development and improve vision, using the following technical solution: A method for preparing DHA algal oil PS lutein ester gel candies that promote brain development and improve vision includes the following steps: S1. Preparation of outer layer rubber solution: Gelatin is swollen in an acidic aqueous solution with a pH of 4.5-5.0, followed by the addition of glycerin, sorbitol solution and pectin. The solution is dissolved under vacuum at 60-65℃. After cooling, steviol glycosides and edible flavoring are added to obtain the outer layer rubber solution. S2. Construction of intermediate sustained-release layer: Medium-chain triglycerides, phospholipids and beeswax were melted at 60°C, slowly added to water under continuous stirring, and dispersed by high-speed shearing at 10,000-15,000 rpm. Then, the mixture was allowed to stand and age at 4°C for 12-24 hours to form a semi-solid gel as the intermediate sustained-release layer. S3. Preparation of core active emulsion: The oil phase containing DHA algal oil, lutein ester oil, (3R,3'S)-dihydroxy-β-carotene oil and phosphatidylserine is micro-mixed with the aqueous phase containing emulsifier at a flow rate ratio of 1:10-18 to form a monodisperse nanoemulsion with an average particle size of 180-220nm. Then, it is mixed evenly with blueberry powder solid beverage and citric acid to obtain the core active layer material. S4. Sequential Covering and Shaping: a) Core forming and pre-cooling: The core active layer material obtained in S3 is formed into a continuous spherical core at 35-40℃, and then pre-cooled to 25-30℃; b) Slow-release layer coating: The intermediate slow-release layer material obtained in S2, with the temperature maintained at 50-55℃, is uniformly coated on the surface of the pre-cooled inner core obtained in step a) to form a complete coating. c) Outer rubber coating and final shaping: The outer rubber liquid obtained in S1 is evenly wrapped around the coating core obtained in step b) to form a three-layer structure preliminary product; then, the preliminary product is gradually cooled and solidified through three temperature zones of 10℃, 25℃ and 15℃ to obtain the gel candy.

[0020] By employing the above technical solutions, the effective construction and functional integration of the three-layer structure at the microscale were achieved. The outer rubber layer is prepared under mild acidic conditions, which facilitates the formation of a stable gel network between gelatin, pectin, and gellan gum, laying the foundation for its excellent mechanical properties. The middle sustained-release layer, through melting, high-speed shearing, and low-temperature aging, enables the beeswax-phospholipid system to form a stable lipid gel structure, which is key to achieving the sustained-release function. The inner core utilizes nanoemulsification technology, greatly improving the solubility and stability of the lipid-soluble active ingredients. The most distinctive feature is the sequential coating and segmented cooling and shaping process: the inner core is pre-cooled to set its shape, then coated with a molten sustained-release layer at a suitable temperature to form a uniform coating, and finally encapsulated by the outer rubber layer, with gradient cooling through a carefully designed three-stage temperature zone. This cooling process allows the three layers of material to solidify smoothly and sequentially, avoiding delamination or cracking caused by different shrinkage rates. It ensures that the interfaces of each layer are tightly bonded, thus fully integrating the high absorbency of the nanoemulsion, the precise sustained release of the lipid gel, and the good protection of the rubber layer, ultimately achieving the product's excellent stability and the expected nutrient delivery effect.

[0021] In summary, this application has the following beneficial effects: 1. Due to its three-layer functionalized structural design, this application achieves precise partitioning and synergistic delivery of active ingredients with different properties. The outer layer primarily provides physical protection and a pleasant taste; the middle layer acts as an intelligent regulatory barrier, utilizing a specific lipid matrix to achieve the slow release of active ingredients and avoid initial degradation in the digestive tract; the inner core, through nanotechnology, greatly enhances the bioavailability of core nutrients. This structure organically separates and synergistically integrates the three major functions of protection, controlled release, and efficient absorption, fundamentally solving the problem of inconsistent delivery efficiency of various nutrients in vivo.

[0022] 2. This application preferably employs a responsive sustained-release system constructed from compound waxes and modified phospholipids; utilizes high-pressure homogenization technology to form a stable nanoemulsion to protect sensitive components and promote absorption; and adds gellan gum to the rubber coating to enhance the barrier effect. The application of these key materials and technologies jointly ensures that various active substances maintain high activity and controlled release throughout the entire process from production and storage to in vivo action.

[0023] 3. The method of this application achieves perfect bonding between the three-layer interfaces by precisely controlling the temperature, flow rate and cooling curve of each layer of material, effectively preventing interlayer separation. Furthermore, it perfectly integrates the high efficiency of nanoemulsion, the sustained-release properties of lipid layer and the protective properties of gel at the microstructure, thereby enabling better stable delivery and efficient utilization of active ingredients. Detailed Implementation

[0024] The following detailed description of this application is provided in conjunction with the embodiments. It should be noted that: unless otherwise specified, the conditions in the following embodiments are performed under conventional conditions or conditions recommended by the manufacturer. Unless otherwise specified, the raw materials used in the following embodiments are all from commercially available sources.

[0025] Commercially available DHA algal oil (containing 40–45% DHA, with the remainder being sunflower seed oil, and fortified with dl-α-tocopherol, rosemary extract, and ascorbyl palmitate as an antioxidant system); commercially available lutein ester oil containing ≥18% lutein ester (calculated as lutein dipalmitate), with the remainder being sunflower seed oil and phospholipids; commercially available (3R,3'S)-dihydroxy-β-carotene oil containing ≥20% of the active ingredient (3R,3'S)-dihydroxy-β-carotene, with the remainder being sunflower seed oil and phospholipids; and edible flavoring purchased from Foshan Tiancheng Flavor & Fragrance Co., Ltd., peach and lemon flavoring, model F108. Example

[0026] Example 1 A DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision is prepared by the following steps: S1. Preparation of outer layer rubber solution: Add dilute citric acid solution to deionized water to adjust the pH value of the water to 4.8. Under stirring conditions, add 10 kg of gelatin to the water to fully swell. After swelling, add 10 kg of glycerin, 3 kg of sorbitol solution and 0.12 kg of pectin. Heat to 62.5℃ and stir under vacuum conditions of -0.05 MPa until completely dissolved. Cool to below 50℃ and add 0.1 kg of steviol glycoside and 2.4 kg of edible flavoring. Stir evenly and degas under vacuum to obtain the outer layer rubber solution. S2. Construction of intermediate sustained-release layer: 13.46 kg of medium-chain triglycerides, 1.2 kg of hydroxylated lecithin (phospholipids) and 2 kg of beeswax were melted at 60°C, and slowly added to water under continuous stirring. The mixture was then subjected to high-speed shear dispersion at 12500 rpm for 5 min, and then allowed to stand and age at 4°C for 18 hours to form a semi-solid gel, which served as the intermediate sustained-release layer. S3. Preparation of the inner core active emulsion: 35 kg of DHA algal oil, 1.96 kg of lutein ester oil, 0.63 kg of (3R,3'S)-dihydroxy-β-carotene oil, and 6 kg of phosphatidylserine were mixed in a 50°C water bath and stirred until completely dissolved to obtain a homogeneous oil phase; 3 kg of acetate starch was dissolved in deionized water heated to 50°C to prepare an aqueous phase with a concentration of 1.5 wt%. The oil phase and the aqueous phase were mixed at a flow rate ratio of 1:14 to form a monodisperse nanoemulsion with an average particle size of 180-220 nm. This was then mixed with 5.47 kg of blueberry powder solid beverage and 0.14 kg of citric acid at low speed until homogeneous to obtain the inner core active layer material, which was kept at 38±2°C for later use; S4. Sequential coating and shaping: a) Core forming and pre-cooling: The core active layer material obtained by S3 is formed into a continuous spherical core at 38°C by a pelletizing machine and then pre-cooled to 27°C. b) Slow-release coating: The pre-cooled spherical core is uniformly coated with a layer of S2 intermediate slow-release material at a temperature of 52.5℃ using a fluidized bed coating equipment to form a complete coating. The coating thickness is controlled at 0.5mm. c) Outer rubber coating and final shaping: The core with the above-mentioned slow-release layer is further coated with an outer layer of S1 outer rubber liquid at a temperature of 50°C using a coating device to form a complete three-layer structure preliminary product; then, the preliminary product is gradually cooled and solidified through three temperature zones of 10°C, 25°C and 15°C to obtain the gel candy.

[0027] Example 2 A DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision is prepared by the following steps: S1. Preparation of outer layer rubber solution: Add dilute citric acid solution to deionized water to adjust the pH value of the water to 4.5. Add 9 kg of gelatin to the water under stirring to fully swell. After swelling, add 11 kg of glycerin, 2 kg of sorbitol solution and 0.15 kg of pectin. Heat to 60℃ and stir under vacuum of -0.05 MPa until completely dissolved. Cool to below 50℃ and add 0.08 kg of steviol glycosides and 2 kg of food flavoring. Stir evenly and degas under vacuum to obtain outer layer rubber solution. S2. Construction of intermediate sustained-release layer: 12.46 kg of medium-chain triglycerides, 0.8 kg of hydroxylated lecithin (phospholipids) and 3 kg of beeswax were melted at 60 °C, and slowly added to water under continuous stirring. The mixture was then subjected to high-speed shear dispersion at 10,000 rpm for 5 min, and then allowed to stand and age at 4 °C for 12 hours to form a semi-solid gel, which served as the intermediate sustained-release layer. S3. Preparation of the core active emulsion: 32 kg of DHA algal oil, 0.96 kg of lutein ester oil, 0.73 kg of (3R,3'S)-dihydroxy-β-carotene oil, and 7 kg of phosphatidylserine were mixed in a 50°C water bath and stirred until completely dissolved to obtain a homogeneous oil phase; 4 kg of acetate starch was dissolved in deionized water heated to 50°C to prepare an aqueous phase with a concentration of 1.5 wt%. The oil phase and the aqueous phase were mixed at a flow rate ratio of 1:10 to form a monodisperse nanoemulsion with an average particle size of 180-220 nm. This was then mixed with 4.47 kg of blueberry powder solid beverage and 0.1 kg of citric acid at low speed until homogeneous to obtain the core active layer material, which was kept at 38±2°C for later use; S4. Sequential coating and shaping: a) Core forming and pre-cooling: The core active layer material obtained by S3 is formed into a continuous spherical core at 35°C by a pelletizing machine and then pre-cooled to 25°C. b) Slow-release coating: The pre-cooled spherical core is uniformly coated with a layer of S2 intermediate slow-release material at 50°C using a fluidized bed coating equipment to form a complete coating. The coating thickness is controlled at 0.5 mm. c) Outer rubber coating and final shaping: The core with the above-mentioned slow-release layer is further coated with an outer layer of S1 outer rubber liquid at a temperature of 50°C using a coating device to form a complete three-layer structure preliminary product; then, the preliminary product is gradually cooled and solidified through three temperature zones of 10°C, 25°C and 15°C to obtain the gel candy.

[0028] Example 3 A DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision is prepared by the following steps: S1. Preparation of outer layer rubber solution: Add dilute citric acid solution to deionized water to adjust the pH value of the water to 5.0. Under stirring conditions, add 11 kg of gelatin to the water to fully swell. After swelling, add 9 kg of glycerin, 4 kg of sorbitol solution and 0.08 kg of pectin. Heat to 65℃ and stir under vacuum conditions of -0.05 MPa until completely dissolved. Cool to below 50℃ and add 0.12 kg of steviol glycosides and 2.8 kg of edible flavoring. Stir evenly and degas under vacuum to obtain the outer layer rubber solution. S2. Construction of intermediate sustained-release layer: 14.46 kg of medium-chain triglycerides, 1.5 kg of hydroxylated lecithin (phospholipids) and 1 kg of beeswax were melted at 60°C, and slowly added to water under continuous stirring. The mixture was then subjected to high-speed shear dispersion at 10,000-15,000 rpm for 5 min, and then allowed to stand and age at 4°C for 12-24 hours to form a semi-solid gel, which served as the intermediate sustained-release layer. S3. Preparation of the inner core active emulsion: 38 kg of DHA algal oil, 2.96 kg of lutein ester oil, 0.53 kg of (3R,3'S)-dihydroxy-β-carotene oil and 5 kg of phosphatidylserine were mixed in a 50°C water bath and stirred until completely dissolved to obtain a homogeneous oil phase; 2 kg of acetate starch was dissolved in deionized water heated to 50°C to prepare an aqueous phase with a concentration of 1.5 wt%. The oil phase and the aqueous phase were mixed at a flow rate ratio of 1:18 to form a monodisperse nanoemulsion. Then, it was mixed with 6.47 kg of blueberry powder solid beverage and 0.2 kg of citric acid at low speed until uniformly mixed to obtain the inner core active layer material, which was kept at 38±2°C for later use. S4. Sequential Covering and Shaping: a) Core forming and pre-cooling: The core active layer material obtained in S3 is formed into a continuous spherical core at 40°C using a pelletizing machine and then pre-cooled to 30°C. b) Slow-release coating: The pre-cooled spherical core is uniformly coated with a layer of S2 intermediate slow-release material at a temperature of 55°C using a fluidized bed coating equipment to form a complete coating. The coating thickness is controlled at 0.5 mm. c) Outer rubber coating and final shaping: The core with the above-mentioned slow-release layer is further coated with an outer layer of S1 outer rubber liquid at a temperature of 50°C using a coating device to form a complete three-layer structure preliminary product; then, the preliminary product is gradually cooled and solidified through three temperature zones of 10°C, 25°C and 15°C to obtain the gel candy.

[0029] Example 4 A DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision differs from Example 1 in that: an equal amount of a compound of candelilla wax and carnauba wax is used to replace beeswax in the intermediate sustained-release layer, wherein the mass ratio of candelilla wax to carnauba wax is 1:2.

[0030] Example 5 A DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision differs from Example 1 in that the beeswax in the intermediate sustained-release layer is a compound of candelilla wax and carnauba wax in a mass ratio of 1:3.

[0031] Example 6 A DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision differs from Example 1 in that: the inner active layer undergoes high-pressure homogenization during preparation, forming a nanoemulsion with phospholipids and starch acetate as composite emulsifiers, having an average particle size of 150-300 nm and a polydispersity index of less than 0.25; the specific operation includes: mixing 38 kg of DHA algal oil, 2.96 kg of lutein ester oil, 0.53 kg of (3R,3'S)-dihydroxy-β-carotene oil, and 5 kg of phosphatidylserine in a 50°C water bath and stirring until completely dissolved, to obtain... To obtain a homogeneous oil phase, 2 kg of starch acetate was dissolved in deionized water heated to 50°C to prepare an aqueous phase with a concentration of 1.5 wt%. The oil phase and aqueous phase were mixed at a flow rate ratio of 1:18 and premixed at 35°C and 6500 rpm for 3 minutes to form a crude emulsion. The crude emulsion was then subjected to a first-stage homogenization cycle of 2 times at 50 MPa pressure, followed by a second-stage homogenization cycle of 2-3 times at 90 MPa pressure. During the homogenization process, the emulsion temperature was controlled not to exceed 45°C. Finally, a monodisperse nanoemulsion with an average particle size of approximately 100 nm and a particle size polydispersity index (PDI) of 0.2 was obtained.

[0032] Example 7 A DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision differs from Example 1 in that: 0.5 kg of gellan gum is added to the outer gel layer; the process includes the following steps: S1. Preparation of outer layer rubber solution: Add dilute citric acid solution to deionized water to adjust the pH value of the water to 5.0. Under stirring conditions, add 11 kg of gelatin to the water to fully swell. After swelling, add 9 kg of glycerol, 4 kg of sorbitol solution, 0.5 kg of gellan gum and 0.08 kg of pectin. Heat to 65°C and stir under vacuum conditions of -0.05 MPa until completely dissolved. Cool to below 50°C and add 0.12 kg of steviol glycosides and 2.8 kg of edible flavoring. Stir evenly and degas under vacuum to obtain the outer layer rubber solution. The remaining steps are the same as in Example 1.

[0033] Example 8 A DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision, differing from Example 7 in that 1 kg of gellan gum is added to the outer gel layer.

[0034] Example 9 A DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision differs from Example 7 in that 1.5 kg of gellan gum is added to the outer gel layer.

[0035] Comparative Example Comparative Example 1 A DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision, differing from Example 1 in that it includes the following preparation steps: S1. Preparation of outer layer rubber solution: Add dilute citric acid solution to deionized water to adjust the pH value of the water to 4.8. Under stirring conditions, add 10 kg of gelatin to the water to fully swell. After swelling, add 10 kg of glycerin, 3 kg of sorbitol solution and 0.12 kg of pectin. Heat to 62.5℃ and stir under vacuum conditions of -0.05 MPa until completely dissolved. Cool to below 50℃ and add 0.1 kg of steviol glycoside and 2.4 kg of edible flavoring. Stir evenly and degas under vacuum to obtain the outer layer rubber solution. S2. Preparation of the mixture of contents: Weigh 35 kg of DHA algal oil, 1.96 kg of lutein ester oil, 0.63 kg of (3R,3'S)-dihydroxy-β-carotene oil, 6 kg of phosphatidylserine, 5.47 kg of blueberry powder solid beverage, 0.14 kg of citric acid, 13.46 kg of medium-chain triglycerides, 1.2 kg of hydroxylated lecithin, and 2 kg of beeswax; heat the above materials at 60-65℃ and stir continuously until the beeswax is completely melted and all components are mixed evenly, and keep warm at 50±2℃ for later use; S4. The prepared mixture of contents and the gelatin liquid is pressed into shape using a mold. The contents are encased in the gelatin, forming a single-layer candy structure.

[0036] Performance testing test methods / test methods Stability testing: Accelerated testing was conducted at 40℃ / 75%RH for 3 months to determine the retention rate of active ingredients and peroxide value in the candy; In vitro release rate: The cumulative release rate of DHA / lutein over 2 hours was determined by HPLC using the INFOGEST in vitro digestion model.

[0037] Table 1 Test Data As can be seen from Examples 1-3 and Comparative Example 1, and in conjunction with Table 1, the experimental data of Examples 1-3 are superior to those of Comparative Example 1, indicating that the three-layer sandwich structure design described in this application can significantly improve the overall performance of the product. Compared to single-layer homogenized candy, this structure effectively isolates sensitive components such as DHA and lutein esters from oxygen and light, improving storage stability. Simultaneously, the intermediate slow-release layer delays the release rate of active ingredients in the gastrointestinal tract, avoiding degradation losses caused by burst release, thereby significantly improving the retention rate and antioxidant efficacy of active ingredients.

[0038] Combining Examples 1 and 4-5 with Table 1, it can be seen that the experimental data of Examples 4-5 are superior to those of Example 1. This indicates that replacing ordinary beeswax in the intermediate sustained-release layer with a blend of candelilla wax and carnauba wax (mass ratio 1:2 or 1:3) can further optimize the physical barrier properties and melting behavior of the sustained-release layer. This blended wax system combines the flexible film-forming properties of candelilla wax with the high melting point and density of carnauba wax, forming a more stable and responsive lipid network under body temperature and digestive environment. This allows for more effective control of the release kinetics of the active ingredient, reducing initial burst release, prolonging the duration of action, and improving the structural stability and active ingredient retention rate of the product under high temperature and high humidity conditions.

[0039] Combining Examples 1 and 6 with Table 1, it can be seen that the experimental data of Example 6 are superior to those of Example 1, indicating that the introduction of a gradient high-pressure homogenization process during the preparation of the inner core active layer significantly enhances the dispersion uniformity and interfacial stability of the oil-phase active ingredients. This nanostructure not only significantly increases the specific surface area of ​​fat-soluble nutrients, promoting their formation of mixed micelles in simulated intestinal fluid and improving bioavailability, but also effectively blocks light and oxygen erosion through a dense emulsion film, resulting in a lower peroxide value and higher retention rate of active ingredients under accelerated storage conditions.

[0040] Combining Examples 1 and 7-9 with Table 1, it can be seen that the experimental data of Examples 7-9 are better than those of Example 1, indicating that the addition of gellan gum can better protect the inner active ingredients from oxidation and decomposition, and improve the product's taste, stability and core efficacy.

[0041] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision, characterized in that, The gel candy has a three-layer sandwich structure, consisting of an outer gel layer, a middle slow-release layer, and an inner active core layer from the outside to the inside. The outer rubber layer is composed of gelatin, glycerin, sorbitol solution, pectin, steviol glycosides, edible flavoring and water; The intermediate sustained-release layer contains beeswax, medium-chain triglycerides, and phospholipids; The inner core active layer contains DHA algal oil, phosphatidylserine, lutein ester oil, (3R,3'S)-dihydroxy-β-carotene oil, acetate starch, blueberry powder solid beverage, and citric acid.

2. A DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision, characterized in that, This includes the following substances in parts by weight: 32-38 parts DHA algal oil, 5-7 parts phosphatidylserine, 0.96-2.96 parts lutein ester oil, 0.53-0.73 parts (3R,3'S)-dihydroxy-β-carotene oil, 9-11 parts gelatin, 9-11 parts glycerin, 12.46-14.46 parts medium-chain triglycerides, 4.47-6.47 parts blueberry powder solid beverage, 2-4 parts sorbitol liquid, 2-4 parts starch acetate, 2-2.8 parts edible flavoring, 1-3 parts beeswax, 0.8-1.5 parts phospholipids, 0.1-0.2 parts citric acid, 0.08-0.15 parts pectin, 0.08-0.12 parts steviol glycosides, water to make up to 100 parts.

3. The DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision according to claim 1, characterized in that: The beeswax in the intermediate slow-release layer can be a compound of candelilla wax and carnauba wax in a mass ratio of 1:2-3, and the phospholipid is hydroxylated lecithin.

4. The DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision according to claim 1, characterized in that: The inner core active layer undergoes high-pressure homogenization during preparation to form a nanoemulsion with an average particle size of 60-120 nm and a particle size polydispersity index of less than 0.

25.

5. The DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision according to claim 3, characterized in that, The specific operation of the high-pressure homogenization process includes: firstly, premixing DHA algal oil, lutein ester oil, (3R,3'S)-dihydroxy-β-carotene oil and phosphatidylserine with an aqueous phase containing dissolved starch acetate at 30-40℃ and a rotation speed of 5000-8000 rpm for 2-5 minutes to form a crude emulsion; then, subjecting the obtained crude emulsion to a first-stage homogenization cycle of 2 times at a pressure of 40-60 MPa, and a second-stage homogenization cycle of 2-3 times at a pressure of 80-100 MPa, controlling the emulsion temperature to not exceed 45℃ during the homogenization process.

6. The DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision according to claim 1, characterized in that: The outer rubber layer also contains 0.5-1.5 parts of gellan gum.

7. The DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision according to claim 1, characterized in that: The blueberry powder solid beverage is a blueberry extract that has been freeze-dried and micronized, with an anthocyanin content of not less than 18% and a particle size D90 ≤ 20 μm.

8. A method for preparing a DHA algal oil PS lutein ester gel candy that promotes brain development and improves vision according to claim 1, characterized in that, Includes the following steps: S1. Preparation of outer layer rubber solution: Gelatin is swollen in an acidic aqueous solution with a pH of 4.5-5.0, followed by the addition of glycerin, sorbitol solution and pectin. The solution is dissolved under vacuum at 60-65℃. After cooling, steviol glycosides and edible flavoring are added to obtain the outer layer rubber solution. S2. Construction of intermediate sustained-release layer: Medium-chain triglycerides, phospholipids and beeswax were melted at 60°C, slowly added to water under continuous stirring, and dispersed by high-speed shearing at 10,000-15,000 rpm. Then, the mixture was allowed to stand and age at 4°C for 12-24 hours to form a semi-solid gel as the intermediate sustained-release layer. S3. Preparation of core active emulsion: The oil phase formed by DHA algal oil, lutein ester oil, (3R,3'S)-dihydroxy-β-carotene oil and phosphatidylserine is mixed with the aqueous phase containing starch acetate at a flow rate ratio of 1:10-18 to form a monodisperse nanoemulsion, which is then mixed evenly with blueberry powder solid beverage and citric acid to obtain the core active layer material. S4. Sequential Covering and Shaping: a) Core forming and pre-cooling: The core active layer material obtained in S3 is formed into a continuous spherical core at 35-40℃, and then pre-cooled to 25-30℃; b) Slow-release layer coating: The intermediate slow-release layer material obtained in S2, with the temperature maintained at 50-55℃, is uniformly coated on the surface of the pre-cooled inner core obtained in step a) to form a complete coating. c) Outer rubber coating and final shaping: The outer rubber liquid obtained in S1 is evenly wrapped around the coating core obtained in step b) to form a three-layer structure preliminary product; then, the preliminary product is gradually cooled and solidified through three temperature zones of 10℃, 25℃ and 15℃ to obtain the gel candy.

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