Pufa-containing edible product comprising shell and center filling

Abstract

The present invention relates to an edible product, such as a gummy or confection. In an embodiment, an edible product comprises a filling comprising a polyunsaturated fatty acid oil, an emulsifier, water, and a filling gelling agent, and a shell at least partially surrounding the filling. In an additional embodiment, the shell also comprises a bulking agent and en-capsulated particles comprising a coacervate shell encapsulating a polyunsaturated fatty acid.

Description

[0001] PUFA-containinq Edible product comprising shell and center filling

[0002] Field

[0003] The present invention relates to an edible product comprising a shell and a filling, wherein the filling comprises at least one PUFA and an emulsifier. The present invention also relates to an edible product comprising a shell and a filling, wherein both the shell and the filling comprise at least one PUFA. In an embodiment, the edible product is a gummy and / or confection.

[0004] Background

[0005] Edible products, such as gummy and confections, are popular among consumers. There are gummy products known in the art. They are mainly used as candies, such as gummy bears, and similar product forms. The gummy portion may form all or part of the confection, such as a gelled center covered with a shell of differing texture and chewiness. The distinct texture and mouthfeel of gummy products result from gelling agents. Gelatin is the original gelling agent used and is still typically the gelling agent of choice in commercial gummy products.

[0006] Functional gummy products that contain a desirable nutritional, dietary, or other ingredient are known. Such ingredients may be incorporated in the form of an oil. However, the gummy products of the prior art are limited in the amount of polyunsaturated fatty-acid that they contain without having a variety of issues. There can be stability issues, taste issues, issues during production, etc.

[0007] PUFAs (especially the n-3 PUFAs) are known to have variety of health benefits against cardiovascular diseases (CVDs) including well-established hypotriglyceridemic and antiinflammatory effects, healthy infant development and brain function in older adults. Also, various studies indicate promising antihypertensive, anticancer, antioxidant, antidepression, antiaging, and antiarthritic effects. It is very beneficial to take an amount of about at least 250 mg of (n-3) PUFAs for adults and about at least 120 mg to about 1300 mg for children.

[0008] A major problem of PUFAs is that PUFAs (independent from their source) have strong fishy flavor. This fishy flavor is a big challenge in view of product forms comprising any PUFA. Furthermore, due to the fact that PUFAs have a tendency to oxidize easily, which leads to an intensified flavor when product formulations are produced using, for example, elevated production temperatures.

[0009] When using a high amount of PUFAs the strong fishy flavor is a major problem. Many people detest the fishy flavor and smell. The fishy flavor and smell may become more pronounced over time, making storage stability a concern as well.

[0010] It is desired to have edible products, such as gummies and confections, with a high amount of PUFAs with a pleasing taste and mouthfeel, and that do not exhibit the drawbacks with respect to PUFAs noted above.

[0011] Summary

[0012] Prior art gummies typically contain high amounts of other ingredients, such as gelling agents, to achieve the desirable texture and mouthfeel indicative of gummy products. The high amount of e.g. gelatin limits the amount of desirable functional ingredients that can be incorporated into a stable edible product that still exhibits the desirable texture and mouthfeel of gelatin-based gummy products and confections. Similar limitations on the amount of functional ingredients may occur when attempting to achieve certain specific mouthfeel or consistency, for example, when attempting to obtain a center in a center- filled product. Issues with phase-separation, stability, taste, or smell are observed when increasing the amount of PUFA.

[0013] The inventors have discovered a pleasing edible product that allows for high loading of PUFAs that lessen known issues with taste, smell, and stability.

[0014] In an embodiment, such an edible product comprises: a) 5- 95 wt.-%, based on the total weight of the edible product, of a filling, wherein the filling is solid or gelatinous and comprises: i. 8-30 wt.-%, based on the weight of the filling, of at least one PUFA, and ii. 0.5 - 20 wt.-%, based on the total weight of the filling, of at least one emulsifier, and iii. 5 - 35 wt.-%, based on the total weight of the filling, of water, and iv. 1 - 15 wt-%, based on the total weight of the filling, of at least one gelling agent, , and v. 1 - 70 wt.-%, based on the total weight of the filling of at least one auxiliary agent, and b) 5- 95 wt.-%, (preferably 20 - 95 wt.-%), based on the total weight of the edible product, of a shell at least partially surrounding the filling.

[0015] In another embodiment, such an edible product comprises: a) a filling comprising: i) a PUFA oil; ii) an emulsifier; iii) water; and iv) a filling gelling agent; b) a shell at least partially surrounding the filling and comprising: i) encapsulated particles comprising a coacervate shell encapsulating a PUFA; and ii) a bulking agent.

[0016] A powder comprising encapsulated particles comprising a coacervate shell encapsulating a PUFA was found to have surprisingly high stability and low fishiness relative to a PUFA oil product. However, the amount of such powder that can be loaded into a suitable edible product was found to be less than that of a PUFA oil. It was found that a composite product comprising such a PUFA powder in the shell and a PUFA oil in the filling allowed for surprisingly high amounts of PUFA per gram of the edible product while yielding an edible product that has a pleasing taste and texture and low fishiness.

[0017] Detailed Description

[0018] In some examples, the filling of the edible product includes at least one PUFA, but the shell does not. In some additional examples, both the filling and the shell of the edible product comprise at least one PUFA. Preferred poly-unsaturated fatty acids (PUFAs) are those having from 16 to 24 carbon atoms, preferably from 18 to 22 carbon atoms, prefer- ably with 18, 20 or 22 carbon atoms and having multiple unsaturated carbon-carbon double bonds. Examples of such poly-unsaturated fatty acids are the known n-3 PUFA’s. Preferred are for example poly-unsaturated acids such as n-3 PUFA, mainly as eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), docosahexaenoic acid (DHA), such as (cis-)5, 8,11,14,17-eicosapentanoic acid and / or (cis-)4,7,10,13,16,19-docosahexaenic acid.

[0019] PUFAs can be sourced from natural sources, such as walnuts, sunflower seeds, flax seeds, flax oil, fish (such as i.e. , salmon, mackerel, herring, albacore tuna, and trout), corn oil, soybean oil, safflower oil. It is also possible to produce PUFA (bio)chemically, for example by fermentation. PUFAs are available commercially from a variety of suppliers in a variety of forms.

[0020] Preferably, the edible product according to the present invention comprises at least one PUFA chosen from the group consisting of PUFA having from 16 to 24 carbon atoms and having multiple unsaturated carbon-carbon double bonds.

[0021] More preferably, the edible product according to the present invention comprises at least one PUFA chosen from the group consisting of PUFA having from 18 to 22 carbon atoms and having multiple unsaturated carbon-carbon double bonds.

[0022] Even more preferably the edible product according to the present invention comprises at least one PUFA chosen from the group consisting of PUFA having 18, 20 or 22 carbon atoms and having multiple unsaturated carbon-carbon double bonds.

[0023] Most preferably, the edible product according to the present invention comprises at least one PUFA chosen from the group consisting of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA).

[0024] In an embodiment, the overall content of the PUFA in the edible product is at least 15 mg / gram of the gummy or confectionery product. A preferred range is 20 - 100 mg / gram of the edible product. The filling comprises at least a PUFA oil. PUFA oils are liquid oils that are typically mixed in with the other elements of the filling prior to gelling. PUFA oils are of low viscosity and obtainable from a variety of sources, such as fish or algae. PUFA oils are available from, for example, DSM Nutritional Products Ltd. In an embodiment, the PUFA oil is present in an amount of from 8, 10, 12, 15, 18, 20, 21 , or 22 wt% to 40, 35, 30, 29, 28, 27, 26, 25, 24, or 23 wt%, based on the total weight of the filling.

[0025] When present, the shell comprises a PUFA encapsulated within a coacervate 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 033-P100 from DSM Nutritional Products Ltd. In an embodiment, the encapsulated particles comprising a coacervate shell encapsulating a PUFA are present in an amount of from 8, 10, 12, or 15 wt% to 25, 22, 20, 18, or 16 wt%, based on the total weight of the shell.

[0026] Preferably, the PUFA oil is distributed homogenously in the filling and the encapsulated particles comprising a coacervate shell encapsulating a PUFA are distributed homogenously in the shell. The expression “distributed homogenously” means that the concentration of the PUFA is not concentrated at a specific spot of the filling or shell.

[0027] In an embodiment, the coacervate comprises at least one polymer. In an embodiment, the polymer comprises a gelatin, polyphosphate, a polysaccharide, or a mixture thereof. In an embodiment, the coacervate comprises gelatin type A, gelatin type B, polyphosphate, gum Arabic, alginate, chitosan, carrageenan, pectin, carboxy methylcellulose (CMC), or a mixture thereof.

[0028] In an embodiment, the coacervate shell comprises a coacervate between two or more polymer components. In an embodiment, the two components are selected from the group consisting of a gelatin, a polyphosphate, a polysaccharide, and a mixture thereof. In an embodiment a first component is preferably gelatin type A. In an embodiment, the second component is preferably a gelatin type B, polyphosphate, gum Arabic, alginate, chitosan, carrageenan, pectin, carboxymethyl-cellulose or a mixture thereof. The molar ratio of the first component to the second component is typically from 1 :5 to 15:1 . For example, when gelatin type A and polyphosphate are used, the molar ratio of gelatin:polyphosphate may be from 8:1 to 12:1. Processing aids may be included in the coacervate shell material. Processing aids may be used for a variety of reasons. For example, they may be used to promote agglomeration of the primary encapsulated particles, control encapsulated particle size, and / or to act as an antioxidant.

[0029] Such encapsulated particles comprising a coacervate shell encapsulating at least one PUFA can be obtained via an oil-in-water emulsion. For example, a gelatin and water solution is first formed and a PUFA oil, an antioxidant, and sodium polyphosphate are added. The composition is emulsified under high shear until particles are 1-2 pm. Acid is added to initiate the coating of the oil droplets with the gelatin / polyphosphate coacervate. Coated droplets attract, forming aggregates of 40-60 pm. The batch is cooled to solidify gelatin and an enzyme added to initiate cross-linking. Cross-linking may improve thermal and pH stability. Following cross-linking, the mixture is centrifuged to reduce water content and cut drying time. An anti-caking agent is added prior to spraying the slurry into a dryer with hot air to remove moisture. The resulting powder of encapsulated particles comprising a coacervate shell encapsulating at least one PUFA is collected.

[0030] In an embodiment, the encapsulated particles have an average diameter of from 20 to 500 pm, preferably from 20 to 250 pm, more preferably from 30 to 150 pm.

[0031] In an embodiment, the edible product further comprises a vitamin in the core or shell. The vitamin may be water or fat soluble. In an embodiment, the edible product according to the present invention further comprises a fat-soluble vitamin. Fat-soluble vitamins are vitamins A, D, E, and K, as well as derivates thereof.

[0032] In an embodiment, the edible product further comprises a carotenoid. In an embodiment, the carotenoid is one or more of a- or p-carotene, 8'-apo-p-carotenal, 8'-apo-p-carotenoic acid esters such as the ethyl ester, canthaxanthin, astaxanthin, astaxanthin esters, lycopene, lutein, zeaxanthin or crocetin and their derivatives.

[0033] In an embodiment, the filling further comprises a cannabinoid oil. In an embodiment, the cannabinoid oil is one or more of cannabidiol (CBD), tetrahydrocannabinol (THC), canna- binol (CBN), cannabigerol (CBG), cannabichromene (CBC), cannabicitran (CBT), canna- binodivarin (CBV), cannabiripsol (CBR), hexahydrocannabinol (HHC), delta-9-tetrahydro- cannabiphoral (THCP), tetrahydrocannabivarin (THCV), endocannabinoid (anandamide) or endocannabinoid (2-AG). Preferred cannabinoids are chosen from the group consisting of cannabidiol, tetrahydrocannabinol, cannabinol, cannabigerol, cannabichromene, cannabicitran, cannabinodivarin, cannabiripsol, hexahydrocannabinol and delta-9-tetrahydro- cannabiphoral. More preferred cannabinoids are chosen from the group consisting of cannabidiol, tetrahydrocannabinol, cannabinol and cannabigerol (most preferred is cannabidiol).

[0034] In an embodiment, the amount of the PUPA oil in the filling is 10 - 30 wt%, based on the total weight of the filling of the edible product. Preferably, the content of the PUFA in the filling is from 12 to 30 wt%, more preferably from 15 to 25 wt%, based on the total weight of the filling.

[0035] The filling comprises an emulsifier. The emulsifier should be food or pharma grade. In an embodiment, the emulsifier is one or more of modified food starch (such as OSA starch), quillaja extract, gum Arabic, modified gum Acacia, polysorbates, polyglycerol esters of fatty acids, lecithin, sucrose esters, sucroglycerides, or lignosulfonates. Preferred emulsifiers are modified food starch (more preferred OSA starch), quillaja extract, and gum Arabic.

[0036] In an embodiment, the emulsifier is present at from 0.2 to 20 wt%, based on the total weight of the filling of the edible product. In an embodiment, the emulsifier is present at from 0.5 to 20 wt%, 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 from 1 to 8 wt%, more preferably from 2 to 5 wt%, based on the total weight of the filling of the edible product.

[0037] In an embodiment, the filling of the edible product comprises from 5 to 35 wt%, based on the total weight of the filling, of water. Preferably, the edible product comprises from 5 to 30 wt%, more preferably from 8 to 25 wt%, based on the total weight of the filling, of water.

[0038] The filling comprises a filling gelling agent. In an embodiment, the shell comprises a shell gelling agent. The filling shelling agent and the shell gelling agent (if present) may be the same or different. Any commonly known gelling agent (or mixture of gelling agents), which are usually used in edible products, can be used. Suitable gelling agents are gelatin (from any source), pectin (from any sources), starches (from any sources), carrageenan, gellan gum, agar, or other hydrocolloids (from any sources). In an embodiment, gelatin is present at less than 4 wt% based on the total weight of the gelling agent in the edible product, preferably less than 3.5 wt%, more preferably less than 3 wt%, more preferably less than 2 wt%, more preferably less than 1 wt%, and most preferably the gelling agent is substantially devoid or devoid of gelatin.

[0039] A preferred gelling agent is pectin. Pectin is derived from plant sources. Pectin may be more suitable than gelatin for those having dietary restrictions or ethical or religious objections to the consumption of gelatin. Additionally, pectin may be less likely to cause allergic reactions than gelatin.

[0040] In an embodiment, the gelling agent consists of a pectin, a starch, or a mixture thereof.

[0041] In an embodiment, the filling comprises from 1 to 15 wt%, based on the total weight of the filling, of a filling gelling agent. In an embodiment, the shell comprises from 1 to 15 wt%, based on the total weight of the shell, of a shell gelling agent.

[0042] Preferably, the filling comprises from 1 to 12 wt%, more preferably from 2 to 10 wt%, more preferably from 2 to 8 wt%, more preferably from 2 to 7 wt%, more preferably from 2 to 6 wt%, most preferably from 2 to 5 wt%, based on the total weight of the filling, of a filling gelling agent. In an embodiment, the shell comprises from 1 to 12 wt%, more preferably from 2 to 10 wt%, more preferably from 2 to 8 wt%, more preferably from 2 to 7 wt%, more preferably from 2 to 6 wt%, most preferably from 2 to 5 wt%, based on the total weight of the shell, of a shell gelling agent.

[0043] The shell comprises a bulking agent. In an embodiment, the filling comprises a bulking agent. In an embodiment, the bulking agent comprises a sugar, sugar alcohol, syrup, or fiber. In an embodiment, the bulking agent is a sugar, a sugar alcohol, or a syrup. In an embodiment, the bulking agent is present in an amount of from 50 to 95 wt%, based on the total weight of the shell. In an embodiment, the bulking agent is present in an amount of at least 50, 55, 60, 65, or 70 wt%, based on the total weight of the shell. In an embodiment, the bulking agent is present in an amount of at most 95 wt%, 90 wt%, 85 wt%, 80 wt%, or 75 wt%, based on the total weight of the shell.

[0044] In an embodiment, the bulking agent is a sugar (monosaccharides and / or disaccharides) or a sugar alcohol. In an embodiment, the bulking agent is a sugar and the sugar comprises fructose, galactose, glucose, lactose, maltose, or sucrose. In an embodiment, the bulking agent is a sugar alcohol and comprises mannitol, maltitol, xylitol, or sorbitol.

[0045] In an embodiment, the bulking agent is a syrup. In an embodiment, the bulking agent is a syrup and comprises a 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 an embodiment, the syrup comprises maltitol syrup or glucose syrup.

[0046] In an embodiment, the bulking agent is a fiber. In an embodiment, the bulking agent is a fiber and the fiber comprises inulin, cellulose, methylcellulose, or corn fiber.

[0047] In an embodiment, the edible product comprises an antioxidant at an amount of 0.1 to 2 wt%, (more preferably from 0.2 to 1 wt%), based on the total weight of the edible product.

[0048] Preferably, the content of at least one flavor in the edible product is from 0.1 to 5 wt%, (more preferably from 0.2 to 4 wt%), based on the total weight of the edible product.

[0049] Preferably, the content of at least one color in the edible product is from 0.05 to 5 wt%, (more preferably from 0.2 to 2 wt%), based on the total weight of the edible product.

[0050] Furthermore, the edible product can also comprise a further active ingredient next to the PUFA. In an embodiment, the further active ingredient active ingredient is a water-soluble vitamin, HMO, mineral, nutraceutical, glycosaminoglycan or its active members, prebiotic, probiotic, amino acid, or any other dietary ingredient or combination thereof that are useful in human nutrition. Such additional active ingredients may be present in amount of up to 25 wt%, based on the total weight of the edible product. Preferably up to 10 wt%, based on the total weight of the edible product. The size and the shape of the edible product can vary.

[0051] A usual form of the edible product is a spere-like shape, an egg-like shape, or a form of an animal (such as bears, cats, dogs, turtles, snakes, etc.). A usual diameter of the longest dimension of the edible product is in the range of 0.5 cm - 5 cm. A usual weight of the edible product is in the range of 0.5 to 10 g.

[0052] The color of the edible product is usually chosen in such a way that it matches the flavor of the edible product, (yellow = citron, green =algal).

[0053] An exemplary way to produce the filling of the edible product is the following:

[0054] 1) Blend gelling agent, buffering agent, and about 10% of solid sweetener. Add the blend to water (gelling agent: water weight ratio = 1:10) and hydrate solution at 80- 85°C for 30 min.

[0055] 2) Add syrup, and about 90% of solid sweetener to a vessel and cook to 90-95°C.

[0056] 3) Add hydrated gelling agent slurry (from Step 1) into the syrup / sweetener slurry and continue heating until Brix reaches 78% (Range 70%-85%).

[0057] 4) Prepare emulsifier / PUFA / flavor and optionally antioxidant blend emulsion. Dry mix emulsifier(s) and optional antioxidant blend, then mix into water (powder: water weight ratio = 1 :2) using an overhead mixer at 200-500 rpm until uniform. Blend the PUFA and flavor and mix into the emulsifier solution with the overhead mixer for 5 minutes at 200-500 rpm. Shear mix the mixture for 2 minutes at 6000 rpm with high shear mixer.

[0058] 5) Add the emulsion from step 4 and color into the mixture from step 3, mix well until homogeneous, and continue heating until Brix reaches 78% (Range 70%-85%).

[0059] 6) Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0060] An exemplary way to produce the shell of the edible product is the following:

[0061] 1. Optionally, blend pectin (shell gelling agent) , sodium citrate (buffer), and around 10% of sugar or sugar alcohol. Add the blend to water and hydrate pectin at 80-85 °C for 30 min. 2. Add around 80% of bulking agent (sugar or sugar alcohol and corn syrup) to a vessel and cook to 90-95°C (Cooker temperature set to 110 °C).

[0062] 3. Add hydrated pectin slurry (Step 1) into bulking agent slurry (Step 2).

[0063] 4. Blend antioxidant blend and more sugar or sugar alcohol, and encapsulated particles comprising a PUFA as a powder. And then add water to make a paste / slurry (Powder: water weight ratio= 1 :0.5).

[0064] 5. Add the slurry from step 4 into step 3, mix well until homogeneous and continue heating until Brix reaches 78% (Range 76%-80%).

[0065] 6. Add flavor(s) and color into step 5 and mix well until homogeneous and check Brix (target 78%, range 76%-80%).

[0066] 7. Prepare citric acid solution (Powder: water weight ratio=1 : 1 ) and add into step 6 and mix well. Check Brix (Target 78%, range 76%-80%).

[0067] Procedure for producing the final product form (center-filled gummy):

[0068] 1 . Deposit the shell mixture into silicone molds. Fill the mold cavities about halfway.

[0069] 2. Inject the filling into the shell layer.

[0070] 3. Remove edible products from mold and polish with carnauba wax after 24 hours.

[0071] Examples

[0072] The invention is illustrated by the following Examples. All temperatures are given in °C and all parts and percentages are related to the weight The PUFAs employed in the below examples and comparative examples are as follows:

[0073] Example 1 : Filling of pectin-based high omega-3 center-filled gummy, sugar-free, 470mg DHA + EPA / 2 gummies (9.4g). Filling:

[0074] Weight per gummy of filling: 2.35g Procedure for filling:

[0075] 1 . Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for 30min.

[0076] 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95°C.

[0077] 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry and continue heating until Brix reaches 78% (Range 70%-85%).

[0078] 4. Prepare quillaja extract / antioxidant blend / Reb M / algal oil / flavor / masking flavor emulsion. Mix antioxidant blend and Reb M with quillaja extract, using an over- head mixer at 200-500rpm until uniform. Blend the algal oil, flavor, and masking flavor, and mix into the quillaja extract solution with the overhead mixer for 5 minutes at 200-500rpm. Shear mix the quillaja extract / antioxidant blend / Reb M / algal oil / flavor / masking flavor mixture for 2 minutes at 6000rpm with Silverson high speed mixer.

[0079] 5. Add the emulsion from step 4 and the color into the mixture from step 3, mix well until homogeneous, and continue heating until Brix reaches 78% (Range 70%- 85%).

[0080] 6. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0081] Outside gummy layer:

[0082] Weight per gummy of outside layer: 2.35g

[0083] Procedure for outside gummy layer:

[0084] 1. Blend pectin, sodium citrate, antioxidants, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for 30min.

[0085] 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95°C.

[0086] 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry. Continue heating until Brix reaches 78% (Range 70%-85%) 4. Add the flavors into the mixture. Mix well until homogeneous and continue heating until Brix reaches 78% (Range 70%-85%).

[0087] 5. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0088] Procedure to produce the center-filled gummy:

[0089] 1 . Deposit the outside layer into silicone molds. Fill the mold cavities about halfway.

[0090] 2. Deposit the filling into the outside layer. 3. Remove gummies from mold and polish with carnauba wax after 24 hours.

[0091] Example 2: Pectin-based high omega-3 center-filled gummy, sugar-free, 342mg DHA + EPA / 2 gummies (9.4g).

[0092] Filling:

[0093] Weight per gummy of filling: 2.35g

[0094] Procedure for filling:

[0095] 1 . Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for

[0096] 30min.

[0097] 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95°C.

[0098] 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry and continue heating until Brix reaches 78% (Range 70%-85%).

[0099] 4. Prepare modified food starch / antioxidant blend / Reb M / algal oil / flavor / masking flavor emulsion. Dry mix modified food starch, antioxidant blend, and Reb M, then mix into water (powder: water weight ratio = 1 :2) using an overhead mixer at 200- 500rpm until uniform. Blend the algal oil, flavor, and masking flavor, and mix into the modified food starch solution with the overhead mixer for 5 minutes at 200- 500rpm. Shear mix the modified food starch / antioxidant blend / Reb M / algal oil / flavor / masking flavor mixture for 2 minutes at 6000rpm with Silverson high speed mixer.

[0100] 5. Add the emulsion from step 4 and the color into the mixture from step 3, mix well until homogeneous, and continue heating until Brix reaches 78% (Range 70%- 85%).

[0101] 6. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0102] Outside gummy layer:

[0103] Weight per gummy of outside layer: 2.35g

[0104] Procedure for outside layer:

[0105] 1. Blend pectin, sodium citrate, antioxidants, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for 30min.

[0106] 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95°C. 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry. Continue heating until Brix reaches 78% (Range 70%-85%)

[0107] 4. Add the flavors into the mixture. Mix well until homogeneous and continue heating until Brix reaches 78% (Range 70%-85%). 5. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0108] Procedure to produce the center-filled gummy:

[0109] 1 . Deposit the outside layer into silicone molds. Fill the mold cavities about half- way.

[0110] 2. Deposit the filling into the outside layer.

[0111] 3. Remove gummies from mold and polish with carnauba wax after 24 hours.

[0112] Example 3: Pectin-based high omega-3 center-filled gummy, sugar-free, 470mg DHA + EPA / 2 gummies (9.4g).

[0113] Filling:

[0114] Weight per gummy of filling: 2.35g

[0115] Procedure for filling:

[0116] 1 . Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for

[0117] 30min.

[0118] 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95°C.

[0119] 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry and continue heating until Brix reaches 78% (Range 70%-85%).

[0120] 4. Prepare modified food starch / antioxidant blend / Reb M / algal oil / flavor / masking flavor emulsion. Dry mix modified food starch, antioxidant blend, and Reb M, then mix into water (powder: water weight ratio = 1 :2) using an overhead mixer at 200- 500rpm until uniform. Blend the algal oil, flavor, and masking flavor, and mix into the modified food starch solution with the overhead mixer for 5 minutes at 200- 500rpm. Shear mix the modified food starch / antioxidant blend / Reb M / algal oil / flavor / masking flavor mixture for 2 minutes at OOOOrpm with Silverson high speed mixer.

[0121] 5. Add the emulsion from step 4 and the color into the mixture from step 3, mix well until homogeneous, and continue heating until Brix reaches 78% (Range 70%- 85%).

[0122] 6. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0123] Outside gummy layer:

[0124] Weight per gummy of outside layer: 2.35g

[0125] Procedure for outside gummy layer:

[0126] 1. Blend pectin, sodium citrate, antioxidants, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for 30min.

[0127] 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95°C. 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry. Continue heating until Brix reaches 78% (Range 70%-85%)

[0128] 4. Add the flavors into the mixture. Mix well until homogeneous and continue heating until Brix reaches 78% (Range 70%-85%). 5. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0129] Procedure to produce the center-filled gummy:

[0130] 1 . Deposit the outside layer into silicone molds. Fill the mold cavities about half- way.

[0131] 2. Deposit the filling into the outside layer.

[0132] 3. Remove gummies from mold and polish with carnauba wax after 24 hours.

[0133] Example 4: Pectin-based high omega-3 center-filled gummy, sugar-free, 411 mg DHA +

[0134] EPA / 2 gummies (9.4g).

[0135] Filling:

[0136] Weight per gummy of filling: 2.35g

[0137] Procedure for filling:

[0138] 1 . Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for

[0139] 30min.

[0140] 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95°C.

[0141] 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry and continue heating until Brix reaches 78% (Range 70%-85%).

[0142] 4. Prepare modified food starch / antioxidant blend / Reb M / algal oil / flavor / masking flavor emulsion. Dry mix modified food starch, antioxidant blend, and Reb M, then mix into water (powder: water weight ratio = 1 :2) using an overhead mixer at 200-500rpm until uniform. Blend the algal oil, flavor, and masking flavor, and mix into the modified food starch solution with the overhead mixer for 5 minutes at 200-500rpm. Shear mix the modified food starch / antioxidant blend / Reb M / algal oil / flavor / masking flavor mixture for 2 minutes at 6000rpm with Silverson high speed mixer.

[0143] 5. Add the emulsion from step 4 and the color into the mixture from step 3, mix well until homogeneous, and continue heating until Brix reaches 78% (Range 70%- 85%).

[0144] 6. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0145] Outside gummy layer:

[0146] Weight per gummy of outside layer: 2.35g

[0147] Procedure for outside gummy layer:

[0148] 1. Blend pectin, sodium citrate, antioxidants, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for 30min.

[0149] 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95°C. 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry. Continue heating until Brix reaches 78% (Range 70%-85%)

[0150] 4. Add the flavors into the mixture. Mix well until homogeneous and continue heating until Brix reaches 78% (Range 70%-85%). 5. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0151] Procedure to produce the center-filled gummy:

[0152] 1 . Deposit the outside layer into silicone molds. Fill the mold cavities about half- way.

[0153] 2. Deposit the filling into the outside layer.

[0154] 3. Remove gummies from mold and polish with carnauba wax after 24 hours.

[0155] Example 5: Pectin-based high omega-3 center-filled gummy, sugar-free, 411 mg DHA + EPA / 2 gummies (9.4g).

[0156] Filling:

[0157] Weight per gummy of filling: 2.35g

[0158] Procedure for filling:

[0159] 1 . Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for

[0160] 30min.

[0161] 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95°C.

[0162] 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry and continue heating until Brix reaches 78% (Range 70%-85%).

[0163] 4. Prepare gum Arabic / antioxidant blend / Reb M / algal oil / flavor / masking flavor emulsion. Dry mix gum Arabic, antioxidant blend, and Reb M, then mix into water (powder: water weight ratio = 1:2) using an overhead mixer at 200-500rpm until uniform. Blend the algal oil, flavor, and masking flavor, and mix into the gum Arabic solution with the overhead mixer for 5 minutes at 200-500rpm. Shear mix the gum Arabic / antioxidant blend / Reb M / algal oil / flavor / masking flavor mixture for 2 minutes at 6000rpm with Silverson high speed mixer.

[0164] 5. Add the emulsion from step 4 and the color into the mixture from step 3, mix well until homogeneous, and continue heating until Brix reaches 78% (Range 70%- 85%).

[0165] 6. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0166] Outside gummy layer:

[0167] Weight per gummy of outside layer: 2.35g

[0168] Procedure for outside gummy layer:

[0169] 1. Blend pectin, sodium citrate, antioxidants, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for 30min.

[0170] 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95°C. 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry. Continue heating until Brix reaches 78% (Range 70%-85%)

[0171] 4. Add the flavors into the mixture. Mix well until homogeneous and continue heating until Brix reaches 78% (Range 70%-85%). 5. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0172] Procedure to produce the center-filled gummy:

[0173] 1 . Deposit the outside layer into silicone molds. Fill the mold cavities about half- way.

[0174] 2. Deposit the filling into the outside layer.

[0175] 3. Remove gummies from mold and polish with carnauba wax after 24 hours.

[0176] Example 6: Pectin-based high omega-3 center-filled gummy, sugar-free, 470mg DHA + EPA / 2 gummies (9.4g).

[0177] Filling:

[0178] Weight per gummy of filling: 2.35g

[0179] Procedure for filling:

[0180] 1 . Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for

[0181] 30min.

[0182] 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95°C.

[0183] 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry and continue heating until Brix reaches 78% (Range 70%-85%).

[0184] 4. Prepare gum Arabic / antioxidant blend / Reb M / algal oil / flavor / masking flavor emulsion. Dry mix gum Arabic, antioxidant blend, and Reb M, then mix into water (powder: water weight ratio = 1:2) using an overhead mixer at 200-500rpm until uniform. Blend the algal oil, flavor, and masking flavor, and mix into the gum Arabic solution with the overhead mixer for 5 minutes at 200-500rpm. Shear mix the gum Arabic / antioxidant blend / Reb M / algal oil / flavor / masking flavor mixture for 2 minutes at 6000rpm with Silverson high speed mixer.

[0185] 5. Add the emulsion from step 4 and the color into the mixture from step 3, mix well until homogeneous, and continue heating until Brix reaches 78% (Range 70%- 85%).

[0186] 6. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0187] Outside gummy layer:

[0188] Weight per gummy of outside layer: 2.35g

[0189] Procedure for outside gummy layer:

[0190] 1. Blend pectin, sodium citrate, antioxidants, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for 30min.

[0191] 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95°C. 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry. Continue heating until Brix reaches 78% (Range 70%-85%)

[0192] 4. Add the flavors into the mixture. Mix well until homogeneous and continue heating until Brix reaches 78% (Range 70%-85%). 5. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0193] Procedure to produce the center-filled gummy:

[0194] 1 . Deposit the outside layer into silicone molds. Fill the mold cavities about half- way.

[0195] 2. Deposit the filling into the outside layer.

[0196] 3. Remove gummies from mold and polish with carnauba wax after 24 hours.

[0197] Example 7: Pectin-based high omega-3 center-filled gummy, sugar-free, 411 mg DHA + EPA / 2 gummies (9.4g).

[0198] Filling:

[0199] Weight per gummy of filling: 2.35g

[0200] Procedure for filling:

[0201] 1 . Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for

[0202] 30min.

[0203] 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95°C.

[0204] 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry and continue heating until Brix reaches 78% (Range 70%-85%). 4. Prepare gum Arabic / starch / antioxidant blend / Reb M / algal oil / flavor / masking flavor emulsion. Dry mix gum Arabic, starch, antioxidant blend, and Reb M, then mix into water (powder: water weight ratio = 1 :2) using an overhead mixer at 200- 500rpm until uniform. Blend the algal oil, flavor, and masking flavor, and mix into the gum Arabic / starch solution with the overhead mixer for 5 minutes at 200- 500rpm. Shear mix the gum Arabic / starch / antioxidant blend / Reb M / algal oil / flavor / masking flavor mixture for 2 minutes at 6000rpm with Silverson high speed mixer.

[0205] 5. Add the emulsion from step 4 and the color into the mixture from step 3, mix well until homogeneous, and continue heating until Brix reaches 78% (Range 70%- 85%).

[0206] 6. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0207] Outside gummy layer:

[0208] Weight per gummy of outside layer: 2.35g

[0209] Procedure for outside gummy layer:

[0210] 1. Blend pectin, sodium citrate, antioxidants, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for 30min. 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95°C.

[0211] 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry. Continue heating until Brix reaches 78% (Range 70%-85%) 4. Add the flavors into the mixture. Mix well until homogeneous and continue heating until Brix reaches 78% (Range 70%-85%).

[0212] 5. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%). Procedure to produce the center-filled gummy:

[0213] 4. Deposit the outside layer into silicone molds. Fill the mold cavities about halfway.

[0214] 5. Deposit the filling into the outside layer.

[0215] 6. Remove gummies from mold and polish with carnauba wax after 24 hours.

[0216] Example 8: Pectin-based high omega-3 center-filled gummy, sugar-free, 470mg DHA + EPA / 2 gummies (9.4g).

[0217] Filling:

[0218] Weight per gummy of filling: 2.35g

[0219] Procedure for filling:

[0220] 1. Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for

[0221] 30min.

[0222] 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95°C.

[0223] 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry and continue heating until Brix reaches 78% (Range 70%-85%). 4. Prepare gum Arabic / starch / antioxidant blend / Reb M / algal oil / flavor / masking flavor emulsion. Dry mix gum Arabic, starch, antioxidant blend, and Reb M, then mix into water (powder: water weight ratio = 1 :2) using an overhead mixer at 200- 500rpm until uniform. Blend the algal oil, flavor, and masking flavor, and mix into the gum Arabic / starch solution with the overhead mixer for 5 minutes at 200- 500rpm. Shear mix the gum Arabic / starch / antioxidant blend / Reb M / algal oil / flavor / masking flavor mixture for 2 minutes at 6000rpm with Silverson high speed mixer.

[0224] 5. Add the emulsion from step 4 and the color into the mixture from step 3, mix well until homogeneous, and continue heating until Brix reaches 78% (Range 70%- 85%).

[0225] 6. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0226] Outside gummy layer:

[0227] Weight per gummy of outside layer: 2.35g

[0228] Procedure for outside layer:

[0229] 1. Blend pectin, sodium citrate, antioxidants, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for 30min. 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95°C.

[0230] 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry. Continue heating until Brix reaches 78% (Range 70%-85%) 4. Add the flavors into the mixture. Mix well until homogeneous and continue heating until Brix reaches 78% (Range 70%-85%).

[0231] 5. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%). Procedure to produce the center-filled gummy:

[0232] 1. Deposit the outside layer into silicone molds. Fill the mold cavities about halfway.

[0233] 2. Deposit the filling into the outside layer.

[0234] 3. Remove gummies from mold and polish with carnauba wax after 24 hours.

[0235] Example 9. Pectin-based high omega-3 center-filled gummy, sugar-free, 651 mg DHA+EPA / 9.4g serving, Successful version with Gum Arabic, Starch, Life’s 033-P100, and Life’s Omega 45 Filling:

[0236] Weight per gummy of filling: 2.35g

[0237] Procedure for filling: 1 . Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water

[0238] (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85 °C for 30 min.

[0239] 2. Add allulose syrup, maltitol syrup, and about 90% of xylitol to a vessel and cook to 90-95 °C. 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry and continue heating until Brix reaches 78% (Range 70%-85%).

[0240] 4. Prepare gum Arabic / starch / antioxidant blend / Reb M / algal oil / flavor emulsion. Dry mix gum Arabic, starch, antioxidant blend, and Reb M, then mix into water (powder: water weight ratio = 1:2) using an overhead mixer at 200-500rpm until uniform. Blend the algal oil and flavors and mix into the gum Arabic / starch solution with the overhead mixer for 5 minutes at 200-500rpm. Shear mix the gum Arabic / starch / antioxidant blend / Reb M / algal oil / flavor mixture for 2 minutes at OOOOrpm with Silverson high speed mixer.

[0241] 5. Add the emulsion from step 4 and the color into the mixture from step 3, mix well until homogeneous, and continue heating until Brix reaches 78% (Range 70%- 85%).

[0242] 6. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0243] Shell:

[0244] Weight per gummy of outside layer: 2.35g

[0245] Procedure for outside layer:

[0246] 1. Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85 °C for 30 min.

[0247] 2. Add allulose syrup, maltitol syrup, and about 80% of xylitol to a vessel and cook to 90-95°C.

[0248] 3. Add hydrated pectin slurry (from Step 1) into the syrup / xylitol slurry. Continue heating until Brix reaches 78% (Range 70%-85%) 4. Dry mix antioxidant blend, the rest of the xylitol, and Life’s 033-P100 powder.

[0249] Then add water and mix to make a paste (Powder: Water weight ratio = 1 : 0.5).

[0250] 5. Add the paste from step 4 into pectin-syrup slurry from step 3, mix well until homogeneous and continue heating until Brix reaches 78% (Range 70%-85%).

[0251] 6. Add the flavors into the mixture. Mix well until homogeneous and continue heating until Brix reaches 78% (Range 70%-85%).

[0252] 7. Prepare citric acid solution (Citric acid: Water weight ratio = 1:1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0253] Procedure for depositing:

[0254] 1. Deposit the outside layer into silicone molds. Fill the mold cavities about halfway.

[0255] 2. Inject the filling into the shell layer.

[0256] 3. Remove gummies from mold and polish with carnauba wax after 24 hours.

[0257] Example 10 (Comparison Example): Pectin-based high omega-3 center-filled gummy, 705mg DHA + EPA / 2 gummies (9.4g). Phase separation between the oil and the matrix was observed. This is likely to lead to a poor-quality product with an unfavorable aroma.

[0258] Filling:

[0259] Weight per gummy of filling: 2.35g

[0260] Procedure for filling:

[0261] 1 . Blend pectin, sodium citrate, and about 10% of sugar. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for 30min.

[0262] 2. Add corn syrup, and about 90% of sugar to a vessel and cook to 90-95°C.

[0263] 3. Add hydrated pectin slurry (from Step 1) into the syrup / sugar slurry and continue heating until Brix reaches 78% (Range 70%-85%).

[0264] 4. Prepare antioxidant blend slurry by adding the antioxidant blend into water and mixing (antioxidant blend: water weight ratio = 1 :1). Add the antioxidant slurry into the mixture, mix well until homogeneous, and continue heating until Brix reaches 78% (Range 70%-85%).

[0265] 5. Add flavors, color, and Life’s Omega 60 oil into the solution from step 3 and mix will until homogenous. Continue heating until Brix reaches 78% (Range 70%- 85%).

[0266] 6. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0267] 7. Deposit the outside layer into silicone or starch molds. Fill the mold cavities about halfway.

[0268] 8. Remove gummies from mold and polish with carnauba wax after 24 hours.

[0269] Outside gummy layer:

[0270]

[0271] Weight per gummy of outside layer: 2.35g

[0272] Procedure for outside layer:

[0273] 1 . Blend pectin, sodium citrate, antioxidants, and about 10% of sugar. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for 30min.

[0274] 2. Add corn syrup, and about 90% of sugar to a vessel and cook to 90-95°C.

[0275] 3. Add hydrated pectin slurry (from Step 1) into the syrup / sugar slurry. Continue heating until Brix reaches 78% (Range 70%-85%)

[0276] 4. Add the flavors into the mixture. Mix well until homogeneous and continue heating until Brix reaches 78% (Range 70%-85%).

[0277] 5. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0278] Example 11 (comparison Example): Pectin-based high omega-3 center-filled gummy, 235mg DHA + EPA / 2 gummies (9.4g). Phase separation between the oil and the matrix was observed. This is likely to lead to a poor-quality product with an unfavorable aroma.

[0279] Filling:

[0280] Weight per gummy of filling: 2.35g

[0281] Procedure for filling:

[0282] 1 . Blend pectin, sodium citrate, and about 10% of sugar. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for 30min.

[0283] 2. Add corn syrup, and about 90% of sugar to a vessel and cook to 90-95°C.

[0284] 3. Add hydrated pectin slurry (from Step 1) into the syrup / sugar slurry and continue heating until Brix reaches 78% (Range 70%-85%).

[0285] 4. Prepare antioxidant blend slurry by adding the antioxidant blend into water and mixing (antioxidant blend: water weight ratio = 1 :1). Add the antioxidant slurry into the mixture, mix well until homogeneous, and continue heating until Brix reaches 78% (Range 70%-85%).

[0286] 5. Add flavors, color, and Life’s Omega 60 oil into the solution from step 3 and mix will until homogenous. Continue heating until Brix reaches 78% (Range 70%- 85%).

[0287] 6. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0288] Outside gummy layer:

[0289] Weight per gummy of outside layer: 2.35g

[0290] Procedure for outside gummy layer:

[0291] 1. Blend pectin, sodium citrate, antioxidants, and about 10% of sugar. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at

[0292] 80-85°C for 30min.

[0293] 2. Add corn syrup, and about 90% of sugar to a vessel and cook to 90-95°C.

[0294] 3. Add hydrated pectin slurry (from Step 1) into the syrup / sugar slurry. Continue heating until Brix reaches 78% (Range 70%-85%) 4. Add the flavors into the mixture. Mix well until homogeneous and continue heating until Brix reaches 78% (Range 70%-85%).

[0295] 5. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0296] Example 12 (Comparison Example): Pectin-based high omega-3 center-filled gummy, 235mg DHA + EPA / 2 gummies (9.4g). Phase separation between the oil and the matrix was observed. This is likely to lead to a poor-quality product with an unfavorable aroma.

[0297] Filling:

[0298] Weight per gummy of filling: 2.35g Procedure for filling: 1 . Blend pectin, sodium citrate, and about 10% of sugar. Add the blend to water

[0299] (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for 30min.

[0300] 2. Add corn syrup, and about 90% of sugar to a vessel and cook to 90-95°C. 3. Add hydrated pectin slurry (from Step 1) into the syrup / sugar slurry and continue heating until Brix reaches 78% (Range 70%-85%).

[0301] 4. Prepare antioxidant blend slurry by adding the antioxidant blend into water and mixing (antioxidant blend: water weight ratio = 1 :1). Add the antioxidant slurry into the mixture, mix well until homogeneous, and continue heating until Brix reaches 78% (Range 70%-85%).

[0302] 5. Add flavors, color, and Life’s Omega 60 oil into the solution from step 3 and mix will until homogenous. Continue heating until Brix reaches 78% (Range 70%- 85%). 6. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

[0303] Outside gummy layer:

[0304] Weight per gummy of outside layer: 2.35g Procedure for outside gummy layer:

[0305] 1. Blend pectin, sodium citrate, antioxidants, and about 10% of sugar. Add the blend to water (pectin: water weight ratio = 1 :10) and hydrate pectin solution at 80-85°C for 30min.

[0306] 2. Add corn syrup, and about 90% of sugar to a vessel and cook to 90-95°C. 3. Add hydrated pectin slurry (from Step 1) into the syrup / sugar slurry. Continue heating until Brix reaches 78% (Range 70%-85%)

[0307] 4. Add the flavors into the mixture. Mix well until homogeneous and continue heating until Brix reaches 78% (Range 70%-85%).

[0308] 5. Prepare citric acid solution (citric acid: water weight ratio = 1 :1), add into mixture from step 5, and mix well. Check Brix (Target 78%, range 70%-85%).

Claims

Claims1. An edible product comprising: a. a filling comprising: i. a PUFA oil; ii. an emulsifier; iii. water; and iv. a filling gelling agent; b. a shell at least partially surrounding the filling and comprising: i. encapsulated particles comprising a coacervate shell encapsulating a PUFA; and ii. a bulking agent.

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

3. The edible product according to any one of the preceding claims, wherein the shell comprises: a. 5 - 25 wt%, based on the weight of the shell, of encapsulated particles comprising a coacervate shell encapsulating a PUFA, and b. 50 - 95 wt%, based on the total weight of the shell, of a bulking agent.

4. The edible product according to any of the preceding claims, wherein the emulsifier is chosen from the group consisting of modified food starch, quillaja extract, gum Arabic, modified gum Acacia, polysorbates, polyglycerol esters of fatty acids, lecithin, sucrose esters, sucroglycerides, lignosulfonates, and mixtures thereof.

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

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

7. The edible product according to any of the preceding claims, wherein the filling gelling agent, the shell gelling agent (if present), or both are each chosen from the group consisting of gelatin, pectin, starches (from any sources), carrageenan, gel- lan gum, agar, other hydrocolloids, and mixtures thereof.

8. The edible product according to any of the preceding claims, wherein the edible product further comprises at least one auxiliary agent comprising a sweetener (sucrose, glucose syrup, allulose, sucralose, stevia, Monk fruit powder, sugar alcohols such as xylitol, maltitol, erythritol), a flavor (natural ones as well as artificial ones), a color (natural ones as well as artificial ones), an antioxidant (i.e. green tea extract, ascorbic acid, rosemary extract, and tocopherols), a pH buffer (citric acid, Sodium citrate, malic acid, lactic acid, Sodium lactate, tartaric acid, fumaric acid), or a mixture thereof.

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

10. The edible product according to any one of the preceding claims, wherein the shell comprises: a. 10 - 25 wt%, based on the weight of the shell, of encapsulated particles comprising a coacervate shell encapsulating a PUFA, andb. 50 - 89 wt%, based on the total weight of the shell, of a bulking agent, c. 0.5 - 15 wt%, based on the total weight of the shell, of a shell gelling agent, and d. 0.5 - 20 wt%, based on the total weight of the shell, of water.

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

12. The edible product according to claim 11 , wherein the content of the least one additional active ingredient in the edible product is up to 25 wt%, based on the total weight of the edible product.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

27. The edible product according to any of the preceding claims, wherein the encapsulated particles have an average diameter of from 50 to 500 pm, preferably from 20 to 250 pm, more preferably from 30 to 150 pm.

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

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

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

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

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

33. The edible product according to any one of the preceding claims, further comprising a flavor, wherein the total amount of flavor in the edible product is less than 5 wt%, preferably 0.01 to 5 wt%, more preferably 1.0 to 3.0 wt%, 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 an outer modification on the shell and comprising a candy shell, a coating, or a granulated sugar.

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

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

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

38. The edible product according to any one of the preceding claims, wherein the shell, the filling, or both further comprises a vitamin.

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

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

41. The edible product according to claim 40, wherein the shell comprises encapsulated particles comprising a coacervate shell encapsulating a PUFA.

42. The edible product according to any one of claims 40 and 41 , wherein at least one PUFA is chosen from the group consisting of PUFA having 18, 20 or 22 carbon atoms and having multiple unsaturated carbon-carbon double bonds.

43. The edible product according to any one of claims 40 and 41 , wherein at least one PUFA is chosen 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 - 25 wt.-%, preferably 10 - 25 wt.-%, more preferably 15 - 23 wt.-%, based on the total weight of the filling.

45. The edible product according to any one of claims 40 to 44, wherein at least one emulsifier in the filliing is chosen from the group consisting of modified food starch, quillaja extract, gum Arabic, modified gum Acacia, polysorbates, polyglycerol esters of fatty acids, lecithin, sucrose esters, sucroglycerides, and lignosulfonates.

46. The edible product according to any one of claims 40 to 45, wherein at least one gelling agent is chosen from the group consisting of gelatine (from any source), pectin (from any sources), starches (from any sources), carrageenan, gellan gum, agar, and other hydrocolloids (from any sources).

47. The edible product according to any one of claims 40 to 46, wherein the filling comprises at least one auxiliary agent chosen from the group consisting of sweeteners (sucrose, glucose syrup, allulose, sucralose, stevia, Monk fruit powder, sugar alcohols such as xylitol, maltitol, erythritol), flavours (natural ones as well as artificial ones), colors (natural ones as well as artificial ones), antioxidants (i.e. green tea extract, ascorbic acid, rosemary extract, and tocopherols), and pH buffer (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 at least one auxiliary agent is 1 - 70 wt.-%, based on the total weight of the filling.

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

50. The edible product according to claim 49, wherein the least one additional active ingredient is chosen from the group consisting of vitamins, HMOs, minerals, nutraceuticals, glycosaminoglycan or its active members, 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 comprises water in an amount from 5 - 35 wt.-%, 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 chosen from the group consisting of gelatine (from any source), pectin (from any sources), starches (from any sources), carrageenan, gellan gum, agar, and other hydrocolloids (from any sources).

53. The edible product according to any one of claims 40 to 52, wherein the shell of the edible product comprises at least one auxiliary agent chosen from the group consisting of sweeteners (sucrose, glucose syrup, allulose, sucralose, stevia, Monk fruit powder, sugar alcohols such as xylitol, maltitol, erythritol), flavours (natural ones as well as artificial ones), colors (natural ones as well as artificial ones), antioxidants (i.e. green tea extract, ascorbic acid, rosemary extract, and tocopherols), and pH buffer (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 on active ingredient chosen from the group consisting of vitamins, HMOs, minerals, nutraceuticals, glycosaminoglycan or its active members, probiotics, probiotics, amino acids, and any other dietary ingredients.

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

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