PUFA-containing comestible product comprising shell and central filling

Abstract

The present invention relates to an edible product, such as a gummy sugar or dessert. In one embodiment, an edible product comprises a filling and a shell at least partially surrounding the filling, the filling comprising a polyunsaturated fatty acid oil, an emulsifier, water, and a filling gelling agent. In another embodiment, the shell further comprises a filler and an encapsulated particle, the encapsulated particle comprising a coacervate shell encapsulating a polyunsaturated fatty acid.

Description

Technical Field

[0001] This invention relates to edible products comprising a shell and a filling, wherein the filling comprises at least one PUFA and an emulsifier. The invention also relates to edible products comprising a shell and a filling, wherein both the shell and the filling comprise at least one PUFA. In one embodiment, the edible product is a gummy and / or a confection. Background Technology

[0002] Edible products, such as gummies and desserts, are popular with consumers. Gummies exist as known in the art. They are primarily used as candies (e.g., gummy bears), and in similar forms. The gelatinous portion can form all or part of a dessert, such as a gelled center covered with a shell of varying textures and chewiness. The unique texture and mouthfeel of gummies derive from the gelling agent. Gelatin was the first gelling agent used and remains a typical gelling agent option in commercial gummies.

[0003] Functional gel products containing desired nutrients, dietary or other ingredients are known. These ingredients can be incorporated in the form of oils. However, prior art gel products are limited by the amount of polyunsaturated fatty acids they contain, even without various problems. Stability issues, taste issues, and problems during the manufacturing process may also exist.

[0004] PUFAs (especially n-3 PUFAs) are known to have a variety of health benefits against cardiovascular disease (CVD), including recognized effects such as lowering triglycerides and anti-inflammation, promoting healthy infant development, and improving brain function in the elderly. Furthermore, various studies have shown promising antihypertensive, anticancer, antioxidant, antidepressant, anti-aging, and anti-arthritis effects. Adults taking at least approximately 250 mg of (n-3) PUFAs and children taking at least approximately 120 mg to approximately 1300 mg are considered highly beneficial.

[0005] A major problem with PUFAs is their strong fishy odor (regardless of their source). This fishy odor is a significant challenge given that any product contains PUFAs. Furthermore, the tendency of PUFAs to oxidize easily leads to an enhanced flavor when product formulations are manufactured using, for example, elevated production temperatures.

[0006] A strong fishy odor is a major problem when using large amounts of PUFA. Many people dislike fishy smells and odors. Over time, the fishy smell and odor may become more pronounced, making storage stability an issue as well.

[0007] The desired products are edible products (such as gummies and desserts) with high PUFA content that do not exhibit the aforementioned drawbacks of PUFA and have a pleasant taste and texture. Summary of the Invention

[0008] Existing gums typically contain significant amounts of other ingredients (such as gelling agents) to achieve the desired texture and mouthfeel of the gum product. For example, a large amount of gelatin limits the amount of desired functional ingredients that can be incorporated into stable, edible products that still exhibit the desired texture and mouthfeel of gelatin-based products and desserts. Similar limitations on the amount of functional ingredients may arise when attempting to achieve certain textures or consistency, such as when trying to obtain the center of a center-filled product. Problems with phase separation, stability, taste, or odor have been observed when increasing the amount of PUFA.

[0009] The inventors have discovered a delightful edible product that allows for high loadings of PUFA while mitigating known problems with taste, odor, and stability.

[0010] In one implementation, such edible products include: a) 5% to 95% by weight of filling, based on the total weight of the edible product, wherein the filling is solid or gel-like and comprises: i. Based on the weight of the filling, 8% to 30% by weight of at least one PUFA, and ii. Based on the total weight of the filling, 0.5% to 20% by weight of at least one emulsifier, and iii. Based on the total weight of the filling, 5% to 35% by weight of water, and iv. Based on the total weight of the filling, at least one gelling agent of 1% to 15% by weight, and v. Based on the total weight of the filling, at least one auxiliary agent of 1% to 70% by weight, and b) At least 5% to 95% (preferably 20% to 95% by weight) of the shell surrounding the filling, based on the total weight of the edible product.

[0011] In another embodiment, such edible products comprise: a) The filling, which includes: i) PUFA oil; ii) Emulsifiers; iii) Water; and iv) Filling gelling agent; b) A shell, which at least partially surrounds the filling and comprises: i) Encapsulated particles, said encapsulated particles comprising a cohesive shell encapsulating PUFA; and ii) Filler.

[0012] It was found that, compared to PUFA oil products, powder containing encapsulated granules comprising a cohesive shell encapsulating PUFA exhibits surprisingly high stability and low fishy odor. However, it was also found that the amount of this powder that can be incorporated into suitable edible products is less than that of PUFA oil. A composite product containing this PUFA powder in the shell and PUFA oil in the filling allows for an astonishingly high amount of PUFA per gram of edible product, while producing an edible product with a pleasant taste and texture and low fishy odor. Detailed Implementation

[0013] In some examples, the filling of the edible product contains at least one PUFA, but the shell does not contain PUFA. In other examples, both the filling and the shell of the edible product contain at least one PUFA. Preferred polyunsaturated fatty acids (PUFAs) are those having 16 to 24 carbon atoms, preferably 18 to 22 carbon atoms, and more preferably those having 18, 20, or 22 carbon atoms and having multiple unsaturated carbon-carbon double bonds. Examples of such polyunsaturated fatty acids are known n-3 PUFAs. For example, preferred polyunsaturated acids are n-3 PUFAs, primarily eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA), such as (cis-)5,8,11,14,17-eicosapentaenoic acid and / or (cis-)4,7,10,13,16,19-docosahexaenoic acid.

[0014] PUFAs can be derived from natural sources such as walnuts, sunflower seeds, flaxseeds, flaxseed oil, fish (e.g., salmon, mackerel, herring, albacore tuna, and trout), corn oil, soybean oil, and safflower oil. PUFAs can also be produced chemically or biochemically (e.g., through fermentation). PUFAs can be obtained commercially from a variety of suppliers in various forms.

[0015] Preferably, the edible product according to the invention comprises at least one PUFA, said at least one PUFA being selected from PUFAs having 16 to 24 carbon atoms and having a plurality of unsaturated carbon-carbon double bonds.

[0016] More preferably, the edible product according to the invention comprises at least one PUFA, said at least one PUFA being selected from PUFAs having 18 to 22 carbon atoms and having a plurality of unsaturated carbon-carbon double bonds.

[0017] Even more preferably, the edible product according to the invention comprises at least one PUFA selected from PUFAs having 18, 20 or 22 carbon atoms and having a plurality of unsaturated carbon-carbon double bonds.

[0018] Most preferably, the edible product according to the invention comprises at least one PUFA selected from the group consisting of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA).

[0019] In one embodiment, the total PUFA content in the edible product is at least 15 mg / g of the gelatinous product or dessert product. A preferred range is 20-100 mg / g of the edible product.

[0020] The filling contains at least one PUFA oil. PUFA oil is typically a liquid oil that is mixed with other ingredients of the filling before gelling. PUFA oil has low viscosity and is available from a variety of sources, such as fish or algae. PUFA oil is available, for example, from DSM Nutritional Products Ltd. In one embodiment, PUFA oil is present in amounts ranging from 8 wt%, 10 wt%, 12 wt%, 15 wt%, 18 wt%, 20 wt%, 21 wt%, or 22 wt% to 40 wt%, 35 wt%, 30 wt%, 29 wt%, 28 wt%, 27 wt%, 26 wt%, 25 wt%, 24 wt%, or 23 wt% based on the total weight of the filling.

[0021] When present, the shell contains PUFA encapsulated within a cohesive layer shell. The encapsulated particles are typically added as a powder to the formulation used to produce the shell. An example of such a PUFA powder is life's® Omega O33-P100 from DSM Nutrition Products Ltd. In one embodiment, the encapsulated particles in the cohesive layer shell containing the encapsulated PUFA are present in amounts ranging from 8 wt%, 10 wt%, 12 wt%, or 15 wt% to 25 wt%, 22 wt%, 20 wt%, 18 wt%, or 16 wt% based on the total weight of the shell.

[0022] Preferably, the PUFA oil is uniformly distributed in the filling, and the encapsulated particles containing the coagulated shell of PUFA are uniformly distributed within the shell. The expression "uniformly distributed" means that the concentration of PUFA is not concentrated at a specific point in the filling or shell.

[0023] In one embodiment, the coagulation layer comprises at least one polymer. In one embodiment, the polymer comprises gelatin, polyphosphate, polysaccharide, or a mixture thereof. In one embodiment, the coagulation layer comprises type A gelatin, type B gelatin, polyphosphate, gum arabic, alginate, chitosan, carrageenan, pectin, carboxymethyl cellulose (CMC), or a mixture thereof.

[0024] In one embodiment, the coagulation layer shell comprises a coagulation layer between two or more polymer components. In one embodiment, the two components are selected from the group consisting of gelatin, polyphosphates, polysaccharides, and mixtures thereof. In one embodiment, the first component is preferably type A gelatin. In one embodiment, the second component is preferably type B gelatin, polyphosphate, gum arabic, alginate, chitosan, carrageenan, pectin, carboxymethyl cellulose, or mixtures thereof. The molar ratio of the first component to the second component is typically from 1:5 to 15:1. For example, when using type A gelatin and polyphosphate, the gelatin:polyphosphate molar ratio can be from 8:1 to 12:1.

[0025] Processing aids may be included in the cohesive shell material. Processing aids can be used for a variety of reasons. For example, they can be used to promote the aggregation of primary encapsulated particles, control the particle size of the encapsulated particles, and / or act as antioxidants.

[0026] Encapsulated particles comprising a cohesive shell encapsulating at least one PUFA can be obtained via an oil-in-water emulsion. For example, gelatin and an aqueous solution are first formed, and PUFA oil, an antioxidant, and sodium polyphosphate are added. The composition is emulsified under high shear until the particles are 1-2 μm in size. An acid is added to initiate the coating of oil droplets with a gelatin / polyphosphate cohesive layer. The coated droplets attract each other, forming aggregates of 40-60 μm. The batch is cooled to solidify the gelatin, and an enzyme is added to initiate cross-linking. Cross-linking improves thermal and pH stability. After cross-linking, the mixture is centrifuged to reduce moisture content and shorten drying time. An anti-caking agent is added, and the slurry is then sprayed with hot air into a dryer to remove moisture. The resulting powder of encapsulated particles comprising a cohesive shell encapsulating at least one PUFA is collected.

[0027] In one embodiment, the average diameter of the encapsulated particles is from 20 μm to 500 μm, preferably from 20 μm to 250 μm, and more preferably from 30 μm to 150 μm.

[0028] In one embodiment, the edible product further comprises vitamins in the core or shell. The vitamins may be water-soluble or fat-soluble. In one embodiment, the edible product according to the invention further comprises fat-soluble vitamins. Fat-soluble vitamins are vitamins A, D, E, and K and their derivatives.

[0029] In one embodiment, the edible product further comprises carotenoids. In one embodiment, the carotenoid is one or more of the following: α-carotene or β-carotene, 8'-apo-β-carotene aldehyde, 8'-apo-β-carotene ester (e.g., ethyl ester), canthaxanthin, astaxanthin, astaxanthin ester, lycopene, lutein, zeaxanthin or crocetin, and derivatives thereof.

[0030] In one embodiment, the amount of PUFA oil is 10% to 30% by weight based on the total weight of the filling of the edible product. Preferably, the PUFA content in the filling is 12% to 30% by weight, more preferably 15% to 25% by weight, based on the total weight of the filling.

[0031] The filling contains an emulsifier. The emulsifier should be food-grade or pharmaceutical-grade. In one embodiment, the emulsifier is one or more of the following: modified food starch (e.g., OSA starch), soap extract, gum arabic, modified acacia gum, polysorbate, polyglycerol esters of fatty acids, lecithin, sucrose esters, sucrose glycerides, or lignin sulfonates. Preferred emulsifiers are modified food starch (more preferably OSA starch), soap extract, and gum arabic.

[0032] In one embodiment, the emulsifier is present in an amount of 0.2% to 20% by weight based on the total weight of the filling of the edible product. In another embodiment, the emulsifier is present in an amount of 0.5% to 20% by weight based on the total weight of the filling of the edible product. Preferably, the content of at least one emulsifier in the edible product is 1% to 8% by weight, more preferably 2% to 5% by weight, based on the total weight of the filling of the edible product.

[0033] In one embodiment, the filling of the edible product contains 5% to 35% by weight of water based on the total weight of the filling. Preferably, the filling of the edible product contains 5% to 30% by weight, more preferably 8% to 25% by weight of water based on the total weight of the filling.

[0034] The filling comprises a filling gelling agent. In one embodiment, the shell comprises a shell gelling agent. The filling gelling agent and the shell gelling agent (if present) may be the same or different. Any known gelling agent (or mixture of gelling agents) commonly used in edible products may be used. Suitable gelling agents are gelatin (from any source), pectin (from any source), starch (from any source), carrageenan, gellan gum, agar, or other hydrocolloids (from any source). In one embodiment, based on the total weight of the gelling agent in the edible product, gelatin is present in an amount of less than 4% by weight, preferably less than 3.5% by weight, more preferably less than 3% by weight, more preferably less than 2% by weight, more preferably less than 1% by weight, and most preferably the gelling agent is gelatin-free or substantially gelatin-free.

[0035] The preferred gelling agent is pectin. Pectin is derived from plants. Pectin may be more suitable than gelatin for those with dietary restrictions or ethical or religious objections to consuming gelatin. Furthermore, pectin may be less likely to cause allergic reactions than gelatin.

[0036] In one embodiment, the gelling agent consists of pectin, starch, or a mixture thereof.

[0037] In one embodiment, the filling contains 1% to 15% by weight of a filling gelling agent based on the total weight of the filling. In one embodiment, the shell contains 1% to 15% by weight of a shell gelling agent based on the total weight of the shell.

[0038] Preferably, based on the total weight of the filling, the filling comprises 1% to 12% by weight, more preferably 2% to 10% by weight, more preferably 2% to 8% by weight, more preferably 2% to 7% by weight, more preferably 2% to 6% by weight, and most preferably 2% to 5% by weight of a filling gelling agent. In one embodiment, based on the total weight of the shell, the shell comprises 1% to 12% by weight, more preferably 2% to 10% by weight, more preferably 2% to 8% by weight, more preferably 2% to 7% by weight, more preferably 2% to 6% by weight, and most preferably 2% to 5% by weight of a shell gelling agent.

[0039] The shell contains a filler. In one embodiment, the shell contains a filler. In one embodiment, the filler contains sugar, sugar alcohol, syrup, or fiber. In one embodiment, the filler is sugar, sugar alcohol, or syrup. In one embodiment, the filler is present in an amount of 50% to 95% by weight based on the total weight of the shell. In one embodiment, the filler is present in an amount of at least 50%, 55%, 60%, 65%, or 70% by weight based on the total weight of the shell. In one embodiment, the filler is present in an amount of at most 95%, 90%, 85%, 80%, or 75% by weight based on the total weight of the shell.

[0040] In one embodiment, the filler is a sugar (monosaccharide and / or disaccharide) or a sugar alcohol. In one embodiment, the filler is a sugar, and the sugar comprises fructose, galactose, glucose, lactose, maltose, or sucrose. In one embodiment, the filler is a sugar alcohol and comprises mannitol, maltitol, xylitol, or sorbitol.

[0041] In one embodiment, the filler is a syrup. In one embodiment, the filler is a syrup and comprises corn syrup, molasses, cane or beet syrup, malt extract, honey, maple syrup, agave, yacon, other starch syrups, rice syrup, tapioca syrup, oat syrup, maltitol syrup, or glucose syrup. In one embodiment, the syrup comprises maltitol syrup or glucose syrup.

[0042] In one embodiment, the filler is a fiber. In another embodiment, the filler is a fiber, and the fiber comprises inulin, cellulose, methylcellulose, or corn fiber.

[0043] In one embodiment, the edible product contains 0.1% to 2% (more preferably 0.2% to 1% by weight) of an antioxidant based on the total weight of the edible product.

[0044] Preferably, based on the total weight of the edible product, the content of at least one flavoring agent in the edible product is from 0.1% to 5% by weight (more preferably from 0.2% to 4% by weight).

[0045] Preferably, based on the total weight of the edible product, the content of at least one pigment in the edible product is from 0.05% to 5% by weight (more preferably from 0.2% to 2% by weight).

[0046] In addition to PUFAs, the edible product may also contain other active ingredients. In one embodiment, the other active ingredients are water-soluble vitamins, HMOs, minerals, nutraceuticals, glycosaminoglycans or their active members, prebiotics, probiotics, amino acids, or any other dietary components or combinations thereof that can be used for human nutrition. The amount of such other active ingredients may be up to 25% by weight based on the total weight of the edible product. Preferably, it is up to 10% by weight based on the total weight of the edible product.

[0047] The size and shape of edible products can be changed.

[0048] Edible products are typically spherical, egg-shaped, or animal-shaped (e.g., bear, cat, dog, turtle, snake, etc.). The longest dimension of an edible product is typically between 0.5 cm and 5 cm in diameter. The typical weight of an edible product is between 0.5 g and 10 g.

[0049] Coloring agents for edible products are typically selected in a way that matches the flavoring agents used in the edible product. (Yellow = citron flavor, green = algal flavor)

[0050] An exemplary method for producing fillings for edible products is as follows: 1) Blend the gelling agent, buffer, and approximately 10% solid sweetener. Add the blend to water (gelling agent:water weight ratio = 1:10) and hydrate the solution at 80-85°C for 30 minutes.

[0051] 2) Add syrup and about 90% of the solid sweetener to the container and cook to 90-95°C.

[0052] 3) Add the hydrated gelling agent slurry (from step 1) to the syrup / sweetener slurry and continue heating until the Brix content reaches 78% (range 70%-85%).

[0053] 4) Prepare an emulsion blend of emulsifier / PUFA / flavoring agent and optional antioxidant. Dry-mix the emulsifier and optional antioxidant blend, then mix it with water (powder:water weight ratio = 1:2) using an overhead mixer at 200-500 rpm until homogeneous. Blend the PUFA and flavoring agent and mix them with the emulsifier solution using an overhead mixer at 200-500 rpm for 5 minutes. Shear the mixture with a high-shear mixer at 6000 rpm for 2 minutes.

[0054] 5) Add the pigment and the emulsion from step 4 to the mixture from step 3, mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0055] 6) Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0056] An exemplary method for producing the shell of an edible product is as follows: 1. Optionally, blend pectin (shell gelling agent), sodium citrate (buffer), and about 10% sugar or sugar alcohol. Add the blend to water and allow the pectin to hydrate at 80-85°C for 30 minutes.

[0057] 2. Add about 80% of the filler (sugar or sugar alcohol and corn syrup) to the container and cook to 90-95°C (cooker temperature set to 110°C).

[0058] 3. Add the hydrated pectin slurry (step 1) to the filler slurry (step 2).

[0059] 4. Blend the antioxidant blend with more sugar or sugar alcohol and PUFA-encapsulated granules as a powder. Then add water to make a paste / slurry (powder:water weight ratio = 1:0.5).

[0060] 5. Add the slurry from step 4 to step 3, mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 76%-80%).

[0061] 6. Add the flavoring agent and coloring to step 5, mix thoroughly until homogeneous, and check the Brix level (target 78%, range 76%-80%).

[0062] 7. Prepare a citric acid solution (powder:water weight ratio = 1:1) and add it to step 6, mixing thoroughly. Check the Brix content (target value 78%, range 76%-80%).

[0063] The process for producing the final product form (centered stuffed gum candy): 1. Pour the shell mixture into the silicone mold. Fill the mold cavity to about half full.

[0064] 2. Inject the filling into the shell layer.

[0065] 3. Remove the edible product from the mold and polish it with carnauba wax after 24 hours.

[0066] Example The invention is illustrated by the following examples. All temperatures are given in °C, and all parts and percentages are by weight. The PUFAs used in the examples and comparative examples below are as follows: Example 1: A pectin-based filling with high omega-3 centering gum sugar, sugar-free, 470 mg DHA+EPA / 2 gum sugar (9.4 g).

[0067] Filling: The weight of the filling in each candy: 2.35g Filling procedure: 1. Blend pectin, sodium citrate, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85℃ for 30 minutes.

[0068] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0069] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup and continue heating until the Brix content reaches 78% (range 70%-85%).

[0070] 4. Prepare the soap extract / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavor emulsion. Using an overhead mixer, mix the antioxidant blend and Reb M with the soap extract at 200-500 rpm until homogeneous. Blend the algal oil, flavoring agent, and masking flavoring agent, and mix them into the soap extract solution using an overhead mixer at 200-500 rpm for 5 minutes. Shear-mix the soap extract / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavoring agent mixture using a Silverson high-speed mixer at 6000 rpm for 2 minutes.

[0071] 5. Add the colorant and the emulsion from step 4 to the mixture from step 3, mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0072] 6. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0073] External gelatinous layer: The outer layer of each gelatinous candy weighs 2.35g. Procedure for the outer gelatinous layer: 1. Blend pectin, sodium citrate, antioxidant, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85°C for 30 minutes.

[0074] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0075] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup. Continue heating until the Brix content reaches 78% (range 70%-85%).

[0076] 4. Add the flavoring agent to the mixture. Mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0077] 5. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0078] The process for making filled gummies in the production center: 1. Place the outer layer into the silicone mold. Fill the mold cavity to about half full.

[0079] 2. Place the filling into the outer layer.

[0080] 3. Remove the gummies from the mold and polish them with carnauba wax after 24 hours.

[0081] Example 2: Pectin-based high omega-3 center-filled gum sugar, sugar-free, 342 mg DHA+EPA / 2 gum sugar (9.4 g).

[0082] Filling: The weight of the filling in each candy: 2.35g Filling procedure: 1. Blend pectin, sodium citrate, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85℃ for 30 minutes.

[0083] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0084] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup and continue heating until the Brix content reaches 78% (range 70%-85%).

[0085] 4. Preparation of the modified food starch / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavor emulsion. Dry-mix the modified food starch, antioxidant blend, and Reb M, then mix them with water (powder:water weight ratio = 1:2) using an overhead mixer at 200-500 rpm until homogeneous. Blend the algal oil, flavoring agent, and masking flavoring agent, and mix them with the modified food starch solution using an overhead mixer at 200-500 rpm for 5 minutes. Shear-mix the modified food starch / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavoring agent mixture using a Silverson high-speed mixer at 6000 rpm for 2 minutes.

[0086] 5. Add the colorant and the emulsion from step 4 to the mixture from step 3, mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0087] 6. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0088] External gelatinous layer: The outer layer of each gelatinous candy weighs 2.35g. Outer program: 1. Blend pectin, sodium citrate, antioxidant, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85°C for 30 minutes.

[0089] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0090] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup. Continue heating until the Brix content reaches 78% (range 70%-85%).

[0091] 4. Add the flavoring agent to the mixture. Mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0092] 5. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0093] The process for making filled gummies in the production center: 1. Place the outer layer into the silicone mold. Fill the mold cavity to about half full.

[0094] 2. Place the filling into the outer layer.

[0095] 3. Remove the gummies from the mold and polish them with carnauba wax after 24 hours.

[0096] Example 3: Pectin-based high omega-3 center-filled pectin, sugar-free, 470mg DHA+EPA / 2 pectin (9.4 g).

[0097] Filling: The weight of the filling in each candy: 2.35g Filling procedure: 1. Blend pectin, sodium citrate, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85℃ for 30 minutes.

[0098] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0099] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup and continue heating until the Brix content reaches 78% (range 70%-85%).

[0100] 4. Preparation of the modified food starch / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavor emulsion. Dry-mix the modified food starch, antioxidant blend, and Reb M, then mix them with water (powder:water weight ratio = 1:2) using an overhead mixer at 200-500 rpm until homogeneous. Blend the algal oil, flavoring agent, and masking flavoring agent, and mix them with the modified food starch solution using an overhead mixer at 200-500 rpm for 5 minutes. Shear-mix the modified food starch / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavoring agent mixture using a Silverson high-speed mixer at 6000 rpm for 2 minutes.

[0101] 5. Add the colorant and the emulsion from step 4 to the mixture from step 3, mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0102] 6. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0103] External gelatinous layer: The outer layer of each gelatinous candy weighs 2.35g. Procedure for the outer gelatinous layer: 1. Blend pectin, sodium citrate, antioxidant, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85°C for 30 minutes.

[0104] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0105] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup. Continue heating until the Brix content reaches 78% (range 70%-85%).

[0106] 4. Add the flavoring agent to the mixture. Mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0107] 5. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0108] The process for making filled gummies in the production center: 1. Place the outer layer into the silicone mold. Fill the mold cavity to about half full.

[0109] 2. Place the filling into the outer layer.

[0110] 3. Remove the gummies from the mold and polish them with carnauba wax after 24 hours.

[0111] Example 4: Pectin-based high omega-3 center-filled pectin, sugar-free, 411mg DHA+EPA / 2 pectin (9.4 g).

[0112] Filling: The weight of the filling in each candy: 2.35g Filling procedure: 1. Blend pectin, sodium citrate, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85℃ for 30 minutes.

[0113] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0114] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup and continue heating until the Brix content reaches 78% (range 70%-85%).

[0115] 4. Preparation of the modified food starch / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavor emulsion. Dry-mix the modified food starch, antioxidant blend, and Reb M, then mix them with water (powder:water weight ratio = 1:2) using an overhead mixer at 200-500 rpm until homogeneous. Blend the algal oil, flavoring agent, and masking flavoring agent, and mix them with the modified food starch solution using an overhead mixer at 200-500 rpm for 5 minutes. Shear-mix the modified food starch / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavoring agent mixture using a Silverson high-speed mixer at 6000 rpm for 2 minutes.

[0116] 5. Add the colorant and the emulsion from step 4 to the mixture from step 3, mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0117] 6. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0118] External gelatinous layer: The outer layer of each gelatinous candy weighs 2.35g. Procedure for the outer gelatinous layer: 1. Blend pectin, sodium citrate, antioxidant, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85°C for 30 minutes.

[0119] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0120] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup. Continue heating until the Brix content reaches 78% (range 70%-85%).

[0121] 4. Add the flavoring agent to the mixture. Mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0122] 5. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0123] The process for making filled gummies in the production center: 1. Place the outer layer into the silicone mold. Fill the mold cavity to about half full.

[0124] 2. Place the filling into the outer layer.

[0125] 3. Remove the gummies from the mold and polish them with carnauba wax after 24 hours.

[0126] Example 5: Pectin-based high omega-3 center-filled gum sugar, sugar-free, 411mg DHA+EPA / 2 gum sugar (9.4 g).

[0127] Filling: The weight of the filling in each candy: 2.35g Filling procedure: 1. Blend pectin, sodium citrate, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85℃ for 30 minutes.

[0128] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0129] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup and continue heating until the Brix content reaches 78% (range 70%-85%).

[0130] 4. Preparation of the gum arabic / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavor emulsion. Dry-mix gum arabic, antioxidant blend, and Reb M, then mix with water (powder:water weight ratio = 1:2) at 200-500 rpm using an overhead mixer until homogeneous. Blend algal oil, flavoring agent, and masking flavoring agent, and mix with the gum arabic solution at 200-500 rpm for 5 minutes using an overhead mixer. Shear-mix the gum arabic / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavoring agent mixture using a Silverson high-speed mixer at 6000 rpm for 2 minutes.

[0131] 5. Add the colorant and the emulsion from step 4 to the mixture from step 3, mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0132] 6. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0133] External gelatinous layer: The outer layer of each gelatinous candy weighs 2.35g. Procedure for the outer gelatinous layer: 1. Blend pectin, sodium citrate, antioxidant, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85°C for 30 minutes.

[0134] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0135] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup. Continue heating until the Brix content reaches 78% (range 70%-85%).

[0136] 4. Add the flavoring agent to the mixture. Mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0137] 5. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0138] The process for making filled gummies in the production center: 1. Place the outer layer into the silicone mold. Fill the mold cavity to about half full.

[0139] 2. Place the filling into the outer layer.

[0140] 3. Remove the gummies from the mold and polish them with carnauba wax after 24 hours.

[0141] Example 6: Pectin-based high omega-3 center-filled pectin, sugar-free, 470mg DHA+EPA / 2 pectin (9.4 g).

[0142] Filling: The weight of the filling in each candy: 2.35g Filling procedure: 1. Blend pectin, sodium citrate, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85℃ for 30 minutes.

[0143] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0144] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup and continue heating until the Brix content reaches 78% (range 70%-85%).

[0145] 4. Preparation of the gum arabic / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavor emulsion. Dry-mix gum arabic, antioxidant blend, and Reb M, then mix with water (powder:water weight ratio = 1:2) at 200-500 rpm using an overhead mixer until homogeneous. Blend algal oil, flavoring agent, and masking flavoring agent, and mix with the gum arabic solution at 200-500 rpm for 5 minutes using an overhead mixer. Shear-mix the gum arabic / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavoring agent mixture using a Silverson high-speed mixer at 6000 rpm for 2 minutes.

[0146] 5. Add the colorant and the emulsion from step 4 to the mixture from step 3, mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0147] 6. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0148] External gelatinous layer: The outer layer of each gelatinous candy weighs 2.35g. Procedure for the outer gelatinous layer: 1. Blend pectin, sodium citrate, antioxidant, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85°C for 30 minutes.

[0149] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0150] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup. Continue heating until the Brix content reaches 78% (range 70%-85%).

[0151] 4. Add the flavoring agent to the mixture. Mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0152] 5. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0153] The process for making filled gummies in the production center: 1. Place the outer layer into the silicone mold. Fill the mold cavity to about half full.

[0154] 2. Place the filling into the outer layer.

[0155] 3. Remove the gummies from the mold and polish them with carnauba wax after 24 hours.

[0156] Example 7: Pectin-based high omega-3 center-filled gum sugar, sugar-free, 411mg DHA+EPA / 2 gum sugar (9.4 g).

[0157] Filling: The weight of the filling in each candy: 2.35g Filling procedure: 1. Blend pectin, sodium citrate, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85℃ for 30 minutes.

[0158] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0159] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup and continue heating until the Brix content reaches 78% (range 70%-85%).

[0160] 4. Preparation of the gum arabic / starch / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavor emulsion. Dry-mix gum arabic, starch, antioxidant blend, and Reb M, then mix with water (powder:water weight ratio = 1:2) using an overhead mixer at 200-500 rpm until homogeneous. Blend algal oil, flavoring agent, and masking flavoring agent, and mix with the gum arabic / starch solution using an overhead mixer at 200-500 rpm for 5 minutes. Shear-mix the gum arabic / starch / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavoring agent mixture using a Silverson high-speed mixer at 6000 rpm for 2 minutes.

[0161] 5. Add the colorant and the emulsion from step 4 to the mixture from step 3, mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0162] 6. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0163] External gelatinous layer: The outer layer of each gelatinous candy weighs 2.35g. Procedure for the outer gelatinous layer: 1. Blend pectin, sodium citrate, antioxidant, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85°C for 30 minutes.

[0164] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0165] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup. Continue heating until the Brix content reaches 78% (range 70%-85%).

[0166] 4. Add the flavoring agent to the mixture. Mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0167] 5. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0168] The process for making filled gummies in the production center: 4. Place the outer layer into the silicone mold. Fill the mold cavity to about half full.

[0169] 5. Place the filling into the outer layer.

[0170] 6. Remove the gummies from the mold and polish them with carnauba wax after 24 hours.

[0171] Example 8: Pectin-based high omega-3 center-filled pectin, sugar-free, 470mg DHA+EPA / 2 pectin (9.4 g).

[0172] Filling: The weight of the filling in each candy: 2.35g Filling procedure: 1. Blend pectin, sodium citrate, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85℃ for 30 minutes.

[0173] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0174] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup and continue heating until the Brix content reaches 78% (range 70%-85%).

[0175] 4. Preparation of the gum arabic / starch / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavor emulsion. Dry-mix gum arabic, starch, antioxidant blend, and Reb M, then mix with water (powder:water weight ratio = 1:2) using an overhead mixer at 200-500 rpm until homogeneous. Blend algal oil, flavoring agent, and masking flavoring agent, and mix with the gum arabic / starch solution using an overhead mixer at 200-500 rpm for 5 minutes. Shear-mix the gum arabic / starch / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavoring agent mixture using a Silverson high-speed mixer at 6000 rpm for 2 minutes.

[0176] 5. Add the colorant and the emulsion from step 4 to the mixture from step 3, mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0177] 6. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0178] External gelatinous layer: The outer layer of each gelatinous candy weighs 2.35g. Outer program: 1. Blend pectin, sodium citrate, antioxidant, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85°C for 30 minutes.

[0179] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0180] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup. Continue heating until the Brix content reaches 78% (range 70%-85%).

[0181] 4. Add the flavoring agent to the mixture. Mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0182] 5. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0183] The process for making filled gummies in the production center: 1. Place the outer layer into the silicone mold. Fill the mold cavity to about half full.

[0184] 2. Place the filling into the outer layer.

[0185] 3. Remove the gummies from the mold and polish them with carnauba wax after 24 hours.

[0186] Example 9. A successful version of a pectin-based, high-omega-3 center-filled gum, sugar-free, 651 mg DHA+EPA / 9.4 g serving, containing gum arabic, starch, Life's O33-P100 and Life's Omega 45. Filling: The weight of the filling in each candy: 2.35g Filling procedure: 1. Blend pectin, sodium citrate, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85℃ for 30 minutes.

[0187] 2. Add allolone syrup, maltitol syrup and about 90% xylitol to a container and cook to 90-95°C.

[0188] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup and continue heating until the Brix content reaches 78% (range 70%-85%).

[0189] 4. Preparation of the gum arabic / starch / antioxidant blend / Reb M / algal oil / flavoring agent / masking flavoring emulsion. Dry-mix gum arabic, starch, antioxidant blend, and Reb M, then mix with water (powder:water weight ratio = 1:2) at 200-500 rpm using an overhead mixer until homogeneous. Blend the algal oil and flavoring agent, and mix with the gum arabic / starch solution at 200-500 rpm for 5 minutes using an overhead mixer. Shear-mix the gum arabic / starch / antioxidant blend / Reb M / algal oil / flavoring agent mixture at 6000 rpm for 2 minutes using a Silverson high-speed mixer.

[0190] 5. Add the colorant and the emulsion from step 4 to the mixture from step 3, mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0191] 6. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0192] case: The outer layer of each gelatinous candy weighs 2.35g. Outer program: 1. Blend pectin, sodium citrate, and approximately 10% xylitol. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85℃ for 30 minutes.

[0193] 2. Add allolone syrup, maltitol syrup and about 80% xylitol to the container and cook to 90-95°C.

[0194] 3. Add the hydrated pectin syrup (from step 1) to the syrup / xylitol syrup. Continue heating until the Brix content reaches 78% (range 70%-85%).

[0195] 4. Dry-mix the antioxidant blend, the remaining xylitol, and Life's O33-P100 powder. Then add water and mix to form a paste (powder:water weight ratio = 1:0.5).

[0196] 5. Add the paste from step 4 to the pectin-syrup slurry from step 3, mix thoroughly until homogeneous, and continue heating until the Brix concentration reaches 78% (range 70%-85%).

[0197] 6. Add the flavoring agent to the mixture. Mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0198] 7. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0199] Insert into program: 1. Place the outer layer into the silicone mold. Fill the mold cavity to about half full.

[0200] 2. Inject the filling into the shell layer.

[0201] 3. Remove the gummies from the mold and polish them with carnauba wax after 24 hours.

[0202] Example 10 (Comparative Example): Pectin-based high-omega-3 center-filled pectin, 705 mg DHA+EPA / 2 pectin (9.4 g). Phase separation was observed between the oil and the matrix. This may result in a substandard product with an undesirable aroma.

[0203] Filling: The weight of the filling in each candy: 2.35g Filling procedure: 1. Blend pectin, sodium citrate, and approximately 10% sugar. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85℃ for 30 minutes.

[0204] 2. Add corn syrup and about 90% of the sugar to a container and cook to 90-95°C.

[0205] 3. Add the hydrated pectin paste (from step 1) to the syrup / syrup mix and continue heating until the Brix content reaches 78% (range 70%-85%).

[0206] 4. Prepare an antioxidant blend slurry by adding the antioxidant blend to water and mixing (antioxidant blend:water weight ratio = 1:1). Add the antioxidant slurry to the mixture, mix thoroughly until homogeneous, and continue heating until the Brix concentration reaches 78% (range 70%-85%).

[0207] 5. Add the flavoring agent, coloring agent, and Life's Omega 60 oil to the solution from step 3, and mix thoroughly until homogeneous. Continue heating until the Brix concentration reaches 78% (range 70%-85%).

[0208] 6. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0209] 7. Place the outer layer into the silicone or starch mold. Fill the mold cavity to about half full.

[0210] 8. Remove the gummies from the mold and polish them with carnauba wax after 24 hours.

[0211] External gelatinous layer: The outer layer of each gelatinous candy weighs 2.35g. Outer program: 1. Blend pectin, sodium citrate, antioxidants, and approximately 10% sugar. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85°C for 30 minutes.

[0212] 2. Add corn syrup and about 90% of the sugar to a container and cook to 90-95°C.

[0213] 3. Add the hydrated pectin syrup (from step 1) to the syrup / syrup mixture. Continue heating until the Brix concentration reaches 78% (range 70%-85%).

[0214] 4. Add the flavoring agent to the mixture. Mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0215] 5. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0216] Example 11 (Comparative Example): Pectin-based high-omega-3 center-filled pectin, 235 mg DHA+EPA / 2 pectin (9.4 g). Phase separation was observed between the oil and the matrix. This may result in a substandard product with an undesirable aroma.

[0217] Filling: The weight of the filling in each candy: 2.35g Filling procedure: 1. Blend pectin, sodium citrate, and approximately 10% sugar. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85℃ for 30 minutes.

[0218] 2. Add corn syrup and about 90% of the sugar to a container and cook to 90-95°C.

[0219] 3. Add the hydrated pectin paste (from step 1) to the syrup / syrup mix and continue heating until the Brix content reaches 78% (range 70%-85%).

[0220] 4. Prepare an antioxidant blend slurry by adding the antioxidant blend to water and mixing (antioxidant blend:water weight ratio = 1:1). Add the antioxidant slurry to the mixture, mix thoroughly until homogeneous, and continue heating until the Brix concentration reaches 78% (range 70%-85%).

[0221] 5. Add the flavoring agent, coloring agent, and Life's Omega 60 oil to the solution from step 3, and mix thoroughly until homogeneous. Continue heating until the Brix concentration reaches 78% (range 70%-85%).

[0222] 6. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0223] External gelatinous layer: The outer layer of each gelatinous candy weighs 2.35g. Procedure for the outer gelatinous layer: 1. Blend pectin, sodium citrate, antioxidants, and approximately 10% sugar. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85°C for 30 minutes.

[0224] 2. Add corn syrup and about 90% of the sugar to a container and cook to 90-95°C.

[0225] 3. Add the hydrated pectin syrup (from step 1) to the syrup / syrup mixture. Continue heating until the Brix concentration reaches 78% (range 70%-85%).

[0226] 4. Add the flavoring agent to the mixture. Mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0227] 5. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0228] Example 12 (Comparative Example): Pectin-based high-omega-3 center-filled pectin, 235 mg DHA+EPA / 2 pectin (9.4 g). Phase separation was observed between the oil and the matrix. This may result in a substandard product with an undesirable aroma.

[0229] Filling: The weight of the filling in each candy: 2.35g Filling procedure: 1. Blend pectin, sodium citrate, and approximately 10% sugar. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85℃ for 30 minutes.

[0230] 2. Add corn syrup and about 90% of the sugar to a container and cook to 90-95°C.

[0231] 3. Add the hydrated pectin paste (from step 1) to the syrup / syrup mix and continue heating until the Brix content reaches 78% (range 70%-85%).

[0232] 4. Prepare an antioxidant blend slurry by adding the antioxidant blend to water and mixing (antioxidant blend:water weight ratio = 1:1). Add the antioxidant slurry to the mixture, mix thoroughly until homogeneous, and continue heating until the Brix concentration reaches 78% (range 70%-85%).

[0233] 5. Add the flavoring agent, coloring agent, and Life's Omega 60 oil to the solution from step 3, and mix thoroughly until homogeneous. Continue heating until the Brix concentration reaches 78% (range 70%-85%).

[0234] 6. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

[0235] External gelatinous layer: The outer layer of each gelatinous candy weighs 2.35g. Procedure for the outer gelatinous layer: 1. Blend pectin, sodium citrate, antioxidants, and approximately 10% sugar. Add the blend to water (pectin:water weight ratio = 1:10) and hydrate the pectin solution at 80-85°C for 30 minutes.

[0236] 2. Add corn syrup and about 90% of the sugar to a container and cook to 90-95°C.

[0237] 3. Add the hydrated pectin syrup (from step 1) to the syrup / syrup mixture. Continue heating until the Brix concentration reaches 78% (range 70%-85%).

[0238] 4. Add the flavoring agent to the mixture. Mix thoroughly until homogeneous, and continue heating until the Brix content reaches 78% (range 70%-85%).

[0239] 5. Prepare a citric acid solution (citric acid:water weight ratio = 1:1), add it to the mixture from step 5, and mix thoroughly. Check the Brix content (target value 78%, range 70%-85%).

Claims

1. An edible product comprising: a. The filling, which includes: i.PUFA oil; ii. Emulsifiers; iii. Water; and iv. Filling gelling agent; b. A shell, which at least partially surrounds the filling and comprises: i. Encapsulated particles, said encapsulated particles comprising a cohesive shell encapsulating PUFA; and ii. Filler.

2. The edible product according to claim 1, wherein the filling comprises: a. Based on the weight of the filling, 8% to 30% by weight of at least one PUFA, and b. Based on the total weight of the filling, 0.5% to 20% by weight of at least one emulsifier. c. Based on the total weight of the filling, 5% to 35% by weight of water, and d. At least one gelling agent, from 1% to 15% by weight, based on the total weight of the filling.

3. The edible product according to any one of the preceding claims, wherein the shell comprises: a. Based on the weight of the shell, 5% to 25% by weight of encapsulated particles, said encapsulated particles comprising a cohesive layer shell encapsulating PUFA, and b. At least one filler, comprising 50% to 95% by weight of the total weight of the housing.

4. The edible product according to any one of the preceding claims, wherein the emulsifier is selected from the group consisting of: modified food starch, soap tree extract, gum arabic, modified acacia gum, polysorbate, polyglycerol esters of fatty acids, lecithin, sucrose esters, sucrose glycerides, lignin sulfonates, and mixtures thereof.

5. The edible product according to any one of the preceding claims, wherein the shell further comprises a shell gelling agent and water.

6. The edible product according to any one of the preceding claims, wherein the shell further comprises water and a shell gelling agent in an amount of 0.5 to 15% by weight based on the total weight of the shell.

7. An edible product according to any one of the preceding claims, wherein the filling gelling agent, the shell gelling agent (if present), or both are each selected from the group consisting of: gelatin, pectin, starch (from any source), carrageenan, gellan gum, agar, other hydrocolloids, and mixtures thereof.

8. The edible product according to any one of the preceding claims, wherein the edible product further comprises at least one adjuvant, said adjuvant comprising sweeteners (sucrose, glucose syrup, allulose, sucralose, stevia, monk fruit powder, sugar alcohols such as xylitol, maltitol, erythritol), flavoring agents (natural and artificial flavoring agents), colorings (natural and artificial colorings), antioxidants (i.e., green tea extract, ascorbic acid, rosemary extract, and tocopherol), pH buffers (citric acid, sodium citrate, malic acid, lactic acid, sodium lactate, tartaric acid, fumaric acid) or mixtures thereof.

9. The edible product according to any one of the preceding claims, wherein the filling comprises: a. Based on the weight of the filling, 15% to 25% PUFA, b. Based on the total weight of the filling, 1% to 8% by weight of at least one emulsifier, wherein the emulsifier comprises modified food starch or gum arabic. c. Based on the total weight of the filling, 5% to 30% by weight of water. d. Based on the total weight of the filling, 2% to 8% by weight of at least one filling gelling agent, and e. At least one additive, ranging from 0.1% to 70% by weight, based on the total weight of the filling.

10. The edible product according to any one of the preceding claims, wherein the shell comprises: a. Based on the weight of the shell, 10% to 25% by weight of encapsulated particles, said encapsulated particles comprising a cohesive layer shell encapsulating PUFA, and b. Based on the total weight of the housing, 50% to 89% by weight of at least one filler. c. Based on the total weight of the shell, 0.5% to 15% by weight of at least one shell gelling agent, and d. 0.5% to 20% by weight of water based on the total weight of the shell.

11. The edible product according to any one of the preceding claims, wherein the edible product comprises at least one additional active ingredient selected from the group consisting of: fat-soluble vitamins, water-soluble vitamins, HMOs, minerals, nutritional supplements, glycosaminoglycans or active members thereof, prebiotics, probiotics, amino acids, and mixtures thereof.

12. The edible product of claim 11, wherein the content of the at least one additional active ingredient in the edible product is at most 25% by weight, based on the total weight of the edible product.

13. The edible product according to any one of the preceding claims, wherein the total content of the PUFA in the edible product is from 18% to 25% by weight, based on the total weight of the edible product.

14. The edible product according to any one of the preceding claims, wherein the content of the at least one emulsifier in the filling is from 1% to 8% by weight based on the total weight of the filling.

15. The edible product according to any one of the preceding claims, wherein the water content in the filling is from 5% by weight to 25% by weight based on the total weight of the filling.

16. The edible product according to any one of the preceding claims, wherein the content of the at least one filling gelling agent in the filling is from 1% to 6% by weight, more preferably from 2% to 5% by weight, based on the total weight of the filling.

17. The edible product according to any one of the preceding claims, wherein the shell comprises a shell gelling agent, and the shell gelling agent is present in an amount of 1% to 6% by weight, more preferably 2% to 5% by weight, based on the total weight of the shell.

18. The edible product according to any one of the preceding claims, wherein the filling gelling agent is gelatin-free.

19. The edible product according to any one of the preceding claims, wherein the shell gelling agent is gelatin-free.

20. The edible product according to any one of the preceding claims, wherein the filling gelling agent is composed of pectin, starch, or a mixture thereof.

21. The edible product according to any one of the preceding claims, wherein the PUFA in the PUFA oil or the encapsulated particles or both is selected from PUFA having 16 to 24 carbon atoms and having a plurality of unsaturated carbon-carbon double bonds.

22. The edible product according to any one of the preceding claims, wherein the PUFA in the PUFA oil, the encapsulated granules, or both is selected from the group consisting of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), docosahexaenoic acid (DHA), and mixtures thereof.

23. The edible product according to any one of the preceding claims, wherein the encapsulated particles comprising a cohesive layer shell encapsulating PUFA are present in an amount of 10 to 20% by weight based on the total weight of the shell.

24. The edible product according to any one of the preceding claims, wherein the coagulation layer shell comprises a coagulation layer between two or more polymer components.

25. The edible product according to any one of the preceding claims, wherein the coagulation layer shell comprises a coagulation layer between a first polymer component and a second polymer component containing gelatin.

26. The edible product according to any one of the preceding claims, wherein the coagulation layer shell comprises a coagulation layer between a first polymer component comprising gelatin and a second polymer component comprising polyphosphate.

27. The edible product according to any one of the preceding claims, wherein the average diameter of the encapsulated particles is 50 μm to 500 μm, preferably 20 μm to 250 μm, and more preferably 30 μm to 150 μm.

28. The edible product according to any one of the preceding claims, wherein the filler comprises sugar, sugar alcohol or syrup.

29. The edible product according to any one of the preceding claims, wherein the filling further comprises a filler.

30. The edible product according to any one of the preceding claims, wherein the filling further comprises a filler comprising sugar, sugar alcohol, or syrup.

31. The edible product according to any one of the preceding claims, wherein the filling further comprises at least one antioxidant selected from the group consisting of: green tea extract, ascorbic acid, rosemary extract, tocopherol, astaxanthin, and mixtures thereof.

32. The edible product according to any one of the preceding claims, wherein the shell further comprises at least one antioxidant selected from the group consisting of: green tea extract, ascorbic acid, rosemary extract, tocopherol, astaxanthin, and mixtures thereof.

33. The edible product according to any one of the preceding claims further comprises a flavoring agent, wherein the total amount of the flavoring agent in the edible product is less than 5% by weight, preferably 0.01 to 5% by weight, more preferably 1.0 to 3.0% by weight, based on the total weight of the edible product.

34. The edible product according to any one of the preceding claims, wherein the edible product further comprises external modification on the shell and comprises a candy shell, coating or granulated candy.

35. The edible product according to any one of the preceding claims, wherein the total PUFA content of the edible product is from 15 mg to 100 mg per gram of edible product.

36. The edible product according to any one of the preceding claims, wherein the total PUFA content of the edible product is 20 mg to 100 mg per gram of edible product.

37. The edible product according to any one of the preceding claims, wherein the total PUFA content of the edible product is 20 mg to 60 mg per gram of edible product.

38. An edible product according to any one of the preceding claims, wherein the shell, the filling, or both further contain vitamins.

39. The edible product according to any one of the preceding claims, wherein the edible product is a gum or dessert.

40. An edible product comprising: a) Based on the total weight of the edible product, 5% to 95% by weight of filling, wherein the filling is solid or gel-like and comprises: vi. Based on the weight of the filling, 8% to 30% by weight of at least one PUFA, and vii. Based on the total weight of the filling, 0.5% to 20% by weight of at least one emulsifier, and viii. Based on the total weight of the filling, 5% to 35% by weight of water, and ix. Based on the total weight of the filling, at least one gelling agent of 1% to 15% by weight, and x. Based on the total weight of the filling, at least one auxiliary agent of 1% to 70% by weight, and b) At least 5% to 95% (preferably 20% to 95% by weight) of the shell surrounding the filling, based on the total weight of the edible product.

41. The edible product of claim 40, wherein the shell comprises encapsulated particles, the encapsulated particles comprising a cohesive layer shell encapsulating PUFA.

42. The edible product according to any one of claims 40 and 41, wherein at least one PUFA is selected from PUFAs having 18, 20 or 22 carbon atoms and having a plurality of unsaturated carbon-carbon double bonds.

43. The edible product according to any one of claims 40 and 41, wherein at least one PUFA is selected from the group consisting of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA).

44. The edible product according to any one of claims 40 to 43, wherein the content of at least one PUFA is 8% to 25% by weight, preferably 10% to 25% by weight, and more preferably 15% to 23% by weight, based on the total weight of the filling.

45. The edible product according to any one of claims 40 to 44, wherein the at least one emulsifier in the filling is selected from the group consisting of: modified food starch, soap tree extract, gum arabic, modified acacia gum, polysorbate, polyglycerol esters of fatty acids, lecithin, sucrose esters, sucrose glycerides, and lignin sulfonates.

46. ​​The edible product according to any one of claims 40 to 45, wherein at least one gelling agent is selected from the group consisting of: gelatin (from any source), pectin (from any source), starch (from any source), carrageenan, gellan gum, agar, and other hydrocolloids (from any source).

47. The edible product according to any one of claims 40 to 46, wherein the filling comprises at least one adjuvant selected from the group consisting of: sweeteners (sucrose, glucose syrup, allulose, sucralose, stevia, monk fruit powder, sugar alcohols such as xylitol, maltitol, erythritol), flavoring agents (natural and artificial flavoring agents), coloring agents (natural and artificial coloring agents), antioxidants (i.e., green tea extract, ascorbic acid, rosemary extract, and tocopherol), and pH buffers (citric acid, sodium citrate, malic acid, lactic acid, sodium lactate, tartaric acid, fumaric acid).

48. The edible product according to claim 47, wherein the content of the at least one auxiliary agent is from 1% to 70% by weight based on the total weight of the filling.

49. The edible product according to any one of claims 40 to 48, wherein the filling contains at least one additional active ingredient.

50. The edible product of claim 49, wherein the at least one additional active ingredient is selected from the group consisting of: vitamins, HMOs, minerals, nutritional supplements, glycosaminoglycans or active members thereof, prebiotics, probiotics, amino acids and any other dietary ingredients.

51. The edible product according to any one of claims 40 to 50, wherein the shell of the edible product contains water in an amount of 5% to 35% by weight based on the total weight of the shell.

52. The edible product according to any one of claims 40 to 51, wherein at least one gelling agent of the shell of the edible product is selected from the group consisting of: gelatin (from any source), pectin (from any source), starch (from any source), carrageenan, gellan gum, agar and other hydrocolloids (from any source).

53. The edible product according to any one of claims 40 to 52, wherein the shell of the edible product comprises at least one adjuvant selected from the group consisting of: sweeteners (sucrose, glucose syrup, allulose, sucralose, stevia, monk fruit powder, sugar alcohols such as xylitol, maltitol, erythritol), flavoring agents (natural and artificial flavoring agents), coloring agents (natural and artificial coloring agents), antioxidants (i.e., green tea extract, ascorbic acid, rosemary extract, and tocopherol), and pH buffers (citric acid, sodium citrate, malic acid, lactic acid, sodium lactate, tartaric acid, fumaric acid).

54. The edible product according to any one of claims 40 to 52, wherein the shell of the edible product comprises at least one active ingredient selected from the group consisting of: vitamins, HMOs, minerals, nutritional supplements, glycosaminoglycans or active members thereof, prebiotics, probiotics, amino acids and any other dietary ingredients.

55. A method for producing an edible product according to any one of claims 1 to 54, wherein the filling and the shell are produced separately and then combined to produce the edible product.

Images