Gummy candies or gummy candies with modified functional ingredients with time-release

Abstract

Gummy candies or gumballs with modified functional ingredients with time-controlled release, characterized in that the gummy candies or gumballs (1) are provided in their interior or on their surface with modified functional ingredients (2) which are encapsulated and / or granulated functional ingredients, wherein the composition of the gummy candies or gumballs is as follows: - Carbohydrates, i.e., glucose syrup and sugar, fiber, proteins, fruits (in the form of juice, concentrate or natural) and / or natural or artificial sweeteners, - Gelling agent, - Flavors, - Dyes, - Modified functional ingredients, which are modified functional food ingredients, - Water, - Acid, in addition it includes: - pH correctors - Specific coatings based on sugar, sweeteners, fruits, dietary fiber, acid, amino acids, proteins, bacteria and / or the modified functional ingredients described in the present invention. The modified ingredients comprise an active substance or functional ingredient (3) contained in a capsule or granules (4) and an excipient for microencapsulation, wherein the excipient is one or a combination of the following excipients: glyceryl dibehenate, hydroxypropyl cellulose and / or ethyl cellulose. The functional ingredients must additionally contain a variable proportion of excipients between 20% and 80%.

Description

Subject of the invention

[0001] The present invention relates to gummy candies, also called gummies, which contain encapsulated and / or granulated functional ingredients, referred to as modified functional ingredients, which have the ability to release health-related active substances in a time-controlled manner.

[0002] The present invention is characterized by the ability to produce gummy candies or gummy candies by incorporating into their interior and / or on their surface encapsulated, microencapsulated or coated substances which in turn contain active substances such as plant extracts, powdered, liquid or semi-solid plants, amino acids, proteins (including collagen), vitamins, minerals, oils, fiber, live or tyndallized probiotic microorganisms.

[0003] These encapsulated, microencapsulated, or coated substances (hereinafter referred to as "modified substances") impart the property of controlled release of the active substances they contain, i.e., they allow a percentage release of the active ingredients over time compared to the total release of conventional ingredients. This property allows for optimization and prolongation of the physiological effect of the ingredients used and represents a significant therapeutic advantage over conventional ingredients.

[0004] Controlled release of active ingredients is a technology currently on the market, but this technology has never been applied to the mold or die of a gummy candy. Gummy candy production requires high temperatures, high moisture content, and low pH, making the use of encapsulated or microencapsulated active ingredients impossible, as the encapsulation system degrades and cannot impart controlled release properties to the active ingredients contained within.

[0005] Controlled release allows the health-related activity of the active ingredients to be extended. It is therefore a technological innovation that gives the product better physiological activity than the standard product.

[0006] Consequently, the present invention is limited, on the one hand, to the field of gummy candies or gummies and, on the other hand, to the field of time-release functional ingredients. Background of the invention

[0007] The use of delayed-release substances, i.e., those with the ability to release active substances in a time-controlled manner, is common in today's healthcare system, as they provide therapeutic improvement for certain diseases compared to conventional drugs without controlled release of the active ingredients. However, this technology has never been applied to the matrix of gummy candies or gummy candies.

[0008] Gummies are chewable candies, usually but not necessarily sweet, made from gelatin, pectin, starches, agar-agar, carrageenan, collagen, or other proteins or amino acids, and other gelling ingredients, to which sweeteners, flavorings, and food colorings are added. They have a non-stick coating made from vegetable oils, sugars, polyols, acids, or certain amino acids and / or proteins such as glycine, among others. They come in a variety of shapes: bears or other animals, cola bottles, rings, various fruits, lozenges, capsules, etc.

[0009] Gummies can be considered a form of food. To date, no gummies containing functional ingredients are known whose composition includes modified active ingredients with controlled-release properties. The addition of these modified functional ingredients entails a modification of the usual base from which these products are composed, as well as the solubility and homogenization behavior of the liquid or semi-solid mass in the initial steps of gummies production, as well as a variation of the key parameters (pH, dry residue, Brix degrees, solubility, temperature, and humidity, among others) that influence the gelling and / or solidification process of this new form.

[0010] The production of gummies with active ingredients modified to control their release is novel, and for this reason, there are no gummies on the market with the ability to release active substances in a time-controlled manner.

[0011] The gummy candy requires a liquid or semi-solid base that reacts with the gelling agents and allows the gummy candy mass to solidify. Traditionally, sugar, glucose syrup, sweeteners, or other polysaccharides such as fiber are used as liquid or semi-solid bases. These compounds react with gelling agents such as pectin or gelatin (among others) without significantly altering the key parameters required for conventional gummy candy production, such as organoleptic properties, pH, Brix levels, or high temperatures (over 80 °C), and lead to the solidification of the gummy candy.

[0012] The addition of the modified active ingredients described above to the conventional bases described above presents a significant difficulty in achieving correct and stable gelation of the gummy candy.

[0013] Therefore, the object of the present invention is to develop gummy candies with modified functional food ingredients that give them the property of time-controlled release.

[0014] The novelty lies in the fact that the addition of these modified functional ingredients neither significantly alters the solubility of the mass nor the pH, nor hinders the gelation process during the production of the gummy candies. Furthermore, these modified functional ingredients have the ability to resist denaturation during the production process of the gummy candies. For this invention, a gummy candy or gumdrop was developed that makes it possible to obtain a gummy candy or gumdrop with modified functional ingredients that allows the release of active ingredients over time, as described below and essentially defined in the first claim. Description of the invention

[0015] The present invention relates, on the one hand, to gummy candies or gummy candies with modified functional ingredients consisting of properly modified encapsulated and / or granulated functional ingredients having the particularity of allowing a time-controlled release, and, on the other hand, to a method for producing said gummy candies.

[0016] The essence of the invention lies in the fact that the encapsulated and / or granulated functional ingredients have been properly modified so as not to entail a significant modification of the solubility of the mass and the pH, nor to hinder the gelling process during the manufacture of the gummy candies, which requires the use of certain substances during the encapsulation process.

[0017] Gummy candies or gumdrops contain active ingredients encapsulated, microencapsulated, or coated inside or on their surface. These active ingredients include plant extracts, powdered, liquid, or semi-solid plants, amino acids, proteins (including collagen), vitamins, minerals, oils, fiber, and live or tyndallized probiotic microorganisms. These encapsulated, microencapsulated, or coated active ingredients provide controlled release properties for the active ingredients.

[0018] The controlled release makes it possible to prolong the health-relevant activity of the active ingredients.

[0019] Numerous excipients are used to microencapsulate active ingredients and achieve the delayed-release effect. The most important excipients are those described below: polymeric substances, hydroxypropylmethylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, polyvinylpyrrolidone, glyceryl behenate, phospholipids such as lecithin, polysorbates such as Tween, sorbitan monooleates such as Span, polyoxyethylene ethers, polyoxyethylene castor oils, polyvinylpyrrolidone, and glycerin.

[0020] These excipients may impart the property of releasing substances in a controlled manner, but they do not withstand the manufacturing process of functional gummy candies and therefore cannot be used to obtain the gummy candies described in the present invention.

[0021] The only microencapsulation excipients that have succeeded in forming the microgranules and / or encapsulation or coating while withstanding the gummy candy manufacturing process listed in this document were those made with one or a combination of the following excipients: glyceryl dibehenate, hydroxypropyl cellulose, and / or ethyl cellulose.

[0022] Glyceryl dibehenate is a natural emulsifier obtained by hydrolysis of animal or vegetable fatty acids. It is also known as mono- and diglycerides of fatty acids, monodoglycerides, monoglyceryl stearate, glyceryl monostearate, and monostearin.

[0023] Hydroxypropylcellulose: It is a cellulose-derived hydrophilic colloid containing hydroxypropoxyl and methoxyl groups.

[0024] Ethylcellulose, also called cellulose ethyl ether, is obtained by treating alpha cellulose derived from plant fibers with mineral acids.

[0025] In order for the active ingredient to achieve controlled release properties and withstand the conditions of gummy candy production, it is necessary that the ratio of excipient to active substance is in the range of 20-80%, that the particle size of each modified ingredient is less than 1.5 mm, and that the maximum moisture content is less than 10%.

[0026] The encapsulation process is not the subject of this invention; however, as an overview of microencapsulation, a brief description of the most common processes is included. Some types of processes are based exclusively on physical phenomena, others utilize chemical polymerization reactions to produce the capsule wall, and still others combine physical and chemical methods.

[0027] Since there are many types of microencapsulation, they are divided into two groups according to the relevant literature (Vilstrup, 2004): - Type A microencapsulation processes based on chemical processes: Type A microencapsulation processes include: complex coacervation, incompatible polymer-polymer and dip injection process. - Type B microencapsulation processes based on physical processes. Spray drying, spray chilling, fluidized bed coating, rotating disc with multiple holes. Any of the described techniques can be used to achieve the microencapsulation that is the subject of this invention.

[0028] The composition of the gummy candies or gummy candies covered by this invention is: - Carbohydrates (glucose syrup and sugar), fiber, proteins, fruits (in the form of juice, concentrate or natural) and / or natural or artificial sweeteners, - gelling agents, - flavors, - dyes, - Modified functional ingredients, which are modified functional food ingredients, - Water, - acid,

[0029] In addition, it also includes: - pH correctors - Specific coatings based on sugar, sweeteners, fruits, fiber, acid, amino acids, proteins, bacteria and / or the modified functional ingredients explained in the present invention.

[0030] The modified functional ingredients comprise an active substance or functional ingredient encapsulated in a capsule or granule and serving as an excipient for microencapsulation. Said excipient is one or a combination of the following excipients: glyceryl dibehenate, hydroxypropyl cellulose, and / or ethyl cellulose. The functional ingredients must also contain a variable proportion of excipients between 20-80%.

[0031] Unless otherwise indicated, all technical and scientific elements used herein have the meanings commonly understood by one of ordinary skill in the art to which this invention pertains. Methods and materials similar or equivalent to those described herein may be used in the practice of the present invention.

[0032] Throughout the description and claims, the word "comprises" and its variants are not intended to exclude other technical features, additives, components, or steps. Other objects, advantages, and features of the invention will become apparent to those skilled in the art, partly from the description and partly from practice. Explanation of the figures

[0033] To complement the present description and to better understand the features of the invention, a series of drawings is attached as an integral part of the description according to a preferred embodiment, in which the following is shown by way of illustration and without limitation: In Fig. 1 shows a gummy candy with modified functional ingredients inside and on the surface. In Fig. Figure 2 shows a detail of a modified functional ingredient. Preferred embodiment of the invention

[0034] A preferred embodiment of the proposed invention is described below with reference to the figures.

[0035] In Fig. 1 shows a gummy candy or gumdrop (1) having modified functional ingredients (2) inside or on the surface, which are encapsulated and / or granulated functional ingredients.

[0036] In Fig. Figure 2 shows that each capsule or granule of the modified functional ingredients (2) consists of a microencapsulation excipient (4) containing active substances (3). The excipient is one or a combination of the following excipients: glirecyl dibehenate, hydroxypropyl cellulose, and / or ethyl cellulose. The functional ingredients must also contain a variable proportion of excipients between 20-80%.

[0037] The composition of the gummy candies or gummy candies based on gummy candies in one possible embodiment covered by this invention will be the following: - Carbohydrates (glucose syrup and sugar), fiber, proteins, fruits (in the form of juice, concentrate or natural) and / or natural or artificial sweeteners: 60-93.78% - Gelling agent: 1-10% - Flavors: 0.01%-5%. - Dyes: 0.01%-5% - Modified functional ingredients that are modified functional food ingredients: 0.1-25%. The functional ingredients must also contain a variable proportion of excipients between 20-80%. - Water: 5-25% - Acidity: 0.1-5%.

[0038] The percentages are percentages by weight of the final composition.

[0039] The total of the described ingredients should add up to 100%.

[0040] It also includes: - pH correctors - Specific coatings based on sugar, sweeteners, fruits, fiber, acid, amino acids, proteins, bacteria and / or the modified functional ingredients explained in the present invention.

[0041] The percentages of pH correctors and coatings are insignificant compared to the other specified quantity ranges.

[0042] The modified ingredients comprise an active substance or functional ingredient encapsulated in a capsule or granule and serving as an excipient for microencapsulation. Said excipient is one or a combination of the following excipients: glyceryl dibehenate, hydroxypropyl cellulose, and / or ethyl cellulose. The functional ingredients must also contain a variable proportion of excipients between 20-80%.

Claims

[1] Gummy candies or gum candies with modified functional ingredients with timed release, characterized by that the gummy sweets or gumdrops (1) are provided in their interior or on their surface with modified functional ingredients (2) which are encapsulated and / or granulated functional ingredients, the composition of the gummy sweets or gumdrops being as follows: - Carbohydrates, i.e. glucose syrup and sugar, fiber, proteins, fruits (in the form of juice, concentrate or natural) and / or natural or artificial sweeteners, - gelling agents, - flavors, - dyes, - Modified functional ingredients, which are modified functional food ingredients, - Water, - Acid, in addition it includes: - pH correctors - Specific coatings based on sugar, sweeteners, fruits, fiber, acids, amino acids, proteins, bacteria, and / or the modified functional ingredients explained in the present invention. Wherein the modified ingredients comprise an active substance or functional ingredient (3) contained in a capsule or granule (4) and an excipient for microencapsulation, wherein the excipient is one or a combination of the following excipients: glyceryl dibehenate, hydroxypropyl cellulose, and / or ethyl cellulose. Wherein the functional ingredients must additionally contain a variable proportion of excipients between 20-80%. [2] Gummy candies or gum candies with modified functional ingredients with time-controlled release according to claim 1, characterized by that the percentage composition of the gummy candies is as follows: - Carbohydrates (glucose syrup and sugar), fiber, proteins, fruits (in the form of juice, concentrate or natural) and / or natural or artificial sweeteners: 60-93.78% - Gelling agent: 1-10% - Flavors: 0.01%-5%. - Dyes: 0.01%-5% - Modified functional ingredients, which are modified functional food ingredients: 0.1-25%. The functional ingredients must also contain a variable proportion of excipients between 20-80%. - Water: 5-25% - Acidity: 0.1-5%.

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