Gummy or jelly candies with modified functional ingredients with time-controlled release

Abstract

Gummy or jelly candies with modified functional ingredients with controlled release over time The invention relates to gummy or jelly candies (1) comprising at least one modified functional ingredient with controlled release over time, characterized in that they comprise, inside or on the surface, at least one modified functional ingredient (2), namely encapsulated and / or granulated, said gummy or jelly candies having the following constituents: at least one carbohydrate consisting of glucose syrup and / or sugar; at least one fiber; at least one protein; and at least one fruit in the form of concentrated juice or natural juice and / or at least one natural or artificial sweetener; at least one gelling agent; at least one flavoring; at least one coloring agent; said at least one modified functional ingredient being a food functional ingredient; water;andat least one acid, the component (E) comprising an active substance or a functional ingredient itself (3) and an excipient, and being arranged in capsules or granules (4), the excipient being a microencapsulation excipient in the case of capsules or a granulation excipient in the case of granules, said excipient being at least one of: glyceryl dibehenate, hydroxy propyl cellulose and / or ethyl cellulose, a component (E) having a proportion of excipient of between 20 and 80% by weight.;

Description

Title of the invention: Gummy or jelly candies with modified functional ingredients with controlled release over time Subject of the invention

[0001] The present invention relates, as indicated by the title of the invention, to gummy candies, also known as jelly candies which contain encapsulated and / or granulated functional ingredients, which we will call modified functional ingredients which have the capacity to release active substances for health in a controlled manner over time.

[0002] The present invention is characterized by the ability to manufacture jelly candies or gummy candies by introducing inside and / or on the surface encapsulated, microencapsulated or coated substances, which in turn contain active substances such as plant extracts, powdered plants, liquids or semi-solids, amino acids, proteins (collagen among others), vitamins, minerals, oils, fibers, live or tyndalized probiotic microorganisms.

[0003] These encapsulated, microencapsulated or coated substances (hereinafter referred to as "modified substances") confer the property of controlled release of the active substances they contain inside, namely, they allow a proportional release of the active ingredients over time compared to the total release of the conventional active ingredients. This property makes it possible to optimize and prolong the physiological activity of the ingredients used and constitutes a significant therapeutic advantage compared to conventional ingredients.

[0004] Controlled release of active ingredients is a technology currently on the market, however, this technology has never been applied to the form or matrix of a gummy candy. The manufacture of gummy candies involves production conditions with high temperatures, high humidity percentages and low pH which make it impossible to use encapsulated or microencapsulated active ingredients because the encapsulation system breaks down and cannot give the active ingredients it contains the property of being released in a controlled manner.

[0005] Controlled release allows to prolong the health activity of the active ingredients. It is therefore a technological innovation that gives the product a better physiological activity with respect to the standard product.

[0006] Therefore, the present invention is limited, on the one hand, in the field of gummy or jelly candies, and, on the other hand, in the context of functional ingredients with controlled release over time. Background to the invention

[0007] The use of delayed-action substances, i.e., with the property of releasing active substances in a controlled manner over time, is common in the current health context, since they provide a therapeutic improvement for certain pathologies compared to conventional drugs without control of the release of active ingredients. However, this technology had never been applied to the matrix of gummy or jelly candies.

[0008] Jelly candies are generally sweet chewable candies, but not necessarily sweet, made from gelatins, pectins, starches, agar-agar, carrageenans, collagen or other proteins or amino acids and other ingredients with gelling power to which sweeteners, flavoring agents and food colorings are added. They have a finish so that they do not stick together, consisting of a coating based on vegetable oils, sugar or polyols, acids or certain amino acids and / or proteins such as glycine among others. They come in an infinite number of shapes: bears or other animals, cola bottles, rings, various fruits, pills, capsules, etc.

[0009] Jelly candies can be considered as a food form. Until now, there are no known jelly candies with functional ingredients, whose composition includes modified active ingredients with the property of being released in a controlled manner. The incorporation of these modified functional ingredients involves a modification of the usual base that composes these products, as well as the behavior of the solubility and homogenization of the liquid or semi-solid mass of the first stages of manufacturing the jelly candies, as well as a variation of the key parameters (pH, dry residue, Brix degrees, solubility, temperature and humidity among others) that influence the gelation and / or solidification process of this new form.

[0010] The manufacture of gummy candies with modified active ingredients to control their release is innovative, for this reason, there are no gummy candies on the market with the ability to release active substances in a controlled manner over time.

[0011] Jelly candy needs a liquid or semi-solid base that reacts with the gelling agents and allows the mass of the jelly candy to solidify. Traditionally the liquid or semi-solid bases used are sugars, glucose syrups, sweeteners or other polysaccharides such as fibers. These compounds react with gelling agents such as pectin or gelatin (among others), without altering in any way significantly the key parameters necessary for the traditional production of gummy candies such as organoleptic properties, pH, Brix degrees or high temperatures (above 80 °C) and achieve the solidification of the gummy candies.

[0012] The addition to the traditional bases, described above, of the modified active ingredients described above, involves a significant difficulty in obtaining the correct and stable gelling of the jelly candy.

[0013] Therefore, the object of the present invention is to develop jelly candies with modified food functional ingredients so as to give them the property of having a controlled release over time.

[0014] The novelty lies in the fact that the addition of these modified functional ingredients does not involve a significant change in the solubility of the mass and the pH, nor any obstacle hindering the gelling process during the manufacture of the gummy candies. Furthermore, these modified functional ingredients have the ability not to denature during the manufacturing process of the gummy candies. For this invention we have developed a gummy or jelly candy that allows to obtain a gummy or jelly candy with modified functional ingredients that allows the release of active ingredients over time such as those described below.

[0015] The present invention relates to gummy or jelly candies comprising at least one modified functional ingredient with controlled release over time, characterized in that they comprise, inside or on the surface, at least one modified functional ingredient, namely encapsulated and / or granulated, said gummy or jelly candies having the following constituents:

[0016] (A) at least one carbohydrate consisting of glucose syrup and / or sugar; at least one fiber; at least one protein; and at least one fruit in the form of concentrated juice or natural juice and / or at least one natural or artificial sweetener;

[0017] (B) at least one gelling agent;

[0018] (C) at least one aroma;

[0019] (D) at least one colorant;

[0020] (E) said at least one modified functional ingredient which is a functional ingredient eating ;

[0021] (F) water; and

[0022] (G) at least one acid,

[0023] the component (E) comprising an active substance or a functional ingredient itself (3) and an excipient, and being arranged in capsules or granules (4), the excipient being a microencapsulation excipient in the case of capsules or a granulation excipient in the case of granules, said excipient being at least one of: glyceryl dibehenate, hydroxy propyl cellulose and / or ethyl cellulose, a constituent (E) having a proportion of excipient of between 20 and 80% by weight.

[0024] In particular, the gummy or jelly candies according to the invention may have the following composition, per 100% by weight of the total constituents:

[0025] - 60 to 93.78% by weight of constituent (A);

[0026] - 1 to 10% by weight of constituent (B);

[0027] - 0.01% to 5% by weight of constituent (C);

[0028] - 0.01% to 5% by weight of constituent (D);

[0029] - 0.1 to 25%, by weight of constituent (E);

[0030] - 5 to 25% by weight of the constituent (F); and

[0031] - 0.1 to 5% by weight of the constituent (G).

[0032] Gummy or jelly candies may also have the following additional constituents:

[0033] (H) at least one pH corrector; and

[0034] (I) a specific coating based on sugar; at least one sweetener; at least a fruit; at least one fiber; at least one acid; at least one amino acid; at least one protein; at least one bacterium and / or at least one modified functional ingredient. Description of the invention

[0035] The present invention relates, on the one hand, to certain gummy or gelled candies with modified functional ingredients, consisting of suitably modified encapsulated and / or granulated functional ingredients which have the particularity of offering a controlled release over time, and on the other hand, to a method of manufacturing said gummy candies.

[0036] The essence of the invention lies in the fact that the encapsulated and / or granulated functional ingredients have been duly modified so as not to cause any significant change in the solubility of the mass and the pH, nor any obstacle hindering the gelling process during the manufacture of the jelly candies, certain substances having to be used in the encapsulation process.

[0037] Gummy or jelly candies have inside and / or on the surface encapsulated, microencapsulated or coated active substances, where said active substances are plant extracts, powdered plants, liquids or semi-solids, amino acids, proteins (collagen among others), vitamins, minerals, oils, fibers, live or tyndalized probiotic microorganisms. These encapsulated, microencapsulated or coated active substances confer the property of controlled release of the active substances they contain inside.

[0038] Controlled release allows for the prolonged health activity of the active ingredients.

[0039] There are many excipients used for encapsulating the active substances and achieving the delayed release effect. The main excipients are those described below: polymeric substances, hydroxypropylmethylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, polyvinylpyrrolidone and glyceryl behenate phospholipids such as lecithin, polysorbates such as Tween, sorbitan monooleates such as Span, polyoxyethylene ethers, polyoxyethylene castor oils, polyvinylpyrrolidone and glycerol.

[0040] These excipients can confer the property of releasing substances in a controlled manner, however, they do not resist the manufacturing process of functional jelly candies, therefore they cannot be used to obtain the jelly candies described in the present invention.

[0041] The only excipients for microencapsulation that have successfully formed the microgranule and / or encapsulation or coating and at the same time have withstood the jelly candy manufacturing process detailed in this document have been those manufactured with one or a combination of the following excipients: Glyceryl dibehenate, Hydroxypropylcellulose and / or ethylcellulose.

[0042] Glyceryl dibehenate is a natural emulsifier that is obtained by hydrolysis of animal or vegetable fatty acids. It is also known as mono and diglycerides of fatty acids, monodiglycerides, glyceryl monostearate, glyceryl monostearate, monoestearin.

[0043] Hydroxypropylcellulose: It is a hydrophilic colloid derived from cellulose with hydroxypropoxyl and methoxyl groups.

[0044] Ethylcellulose, also known as ethyl cellulose, is obtained by treating alpha cellulose extracted from plant fibers with mineral acids.

[0045] In order for the active substance to acquire the property of being released in a controlled manner and to withstand the conditions of manufacture of the jelly candy, it is necessary that the excipient / active substance ratio be between 20 and 80%, that the particle size of each modified ingredient be less than 1.5 mm and that the maximum humidity be less than 10%.

[0046] The encapsulation method is not the subject of the present invention, nevertheless, as an overview of microencapsulation, a brief description of the most common methods is included. There are some types of methods that are based exclusively on physical phenomena, others use chemical polymerization reactions to produce the capsule wall, and others combine physical and chemical methods.

[0047] As there are many types of microencapsulation, they will be classified according to the consulted bibliography into two groups (Vilstrup, (2004):

[0048] - Type A microencapsulation processes, based on chemical processes: Type A microencapsulation processes include: complex coacervation, incompatible polymer-polymer, and submerged injection process

[0049] - Type B microencapsulation methods, based on physical processes. Spray drying (spray drying), spray chilling, fluidized bed coating, rotating disc with multiple holes. To obtain the microencapsulation object of this invention, any of the described techniques can be used.

[0050] The composition of the gelatin-based gummy candies or jelly candies covered by the present invention will be:

[0051] - Carbohydrates (glucose syrup and sugar), fiber, protein, fruit (in form of juice, concentrates or natural) and / or natural or artificial sweeteners,

[0052] - Gelling agents,

[0053] - Aromas,

[0054] - Dyes,

[0055] - Modified functional ingredients are food functional ingredients modified,

[0056] - Water,

[0057] - Acid,

[0058] In addition, it additionally includes:

[0059] - pH correctors

[0060] - Specific coatings based on sugar, sweeteners, fruits, fiber, acid, amino acids, proteins, bacteria and / or the modified functional ingredients explained in the present invention.

[0061] Wherein the modified functional ingredients comprise an active substance or functional ingredient housed in a capsule or granule which is an excipient for microencapsulation, wherein said excipient is one or a combination of the following excipients: Glyceryl dibehenate, Hydroxypropylcellulose and / or ethylcellulose. Wherein, furthermore, the functional ingredients must have a variable excipient proportion of between 20 and 80%.

[0062] Unless otherwise indicated, all technical and scientific elements used in this specification have the meaning generally understood by a person skilled in the art to which this invention pertains. In practicing the present invention, methods and materials similar or equivalent to those described herein may be used.

[0063] Throughout the description and claims, the word "comprises" and its variations are not intended to exclude other technical features, additives, components or steps. For those skilled in the art, other objects, advantages and characteristics of the invention will become apparent partly from the description and partly from the practice of the invention. Explanation of figures

[0064] To complete the description given and in order to contribute to a better understanding of the characteristics of the invention, according to a preferred example of practical implementation thereof, a set of drawings is accompanied as an integral part of said description in which, for illustrative and non-limiting purposes, the following has been represented.

[0065] [Fig.l] shows a gummy candy with modified functional ingredients inside and on the surface.

[0066] [Fig.2] shows a detail of a modified functional ingredient. Preferred embodiment of the invention

[0067] In view of the figures, a preferred embodiment of the proposed invention is described below.

[0068] In [Fig.l], we can see a gummy or jelly candy 1 which contains inside or on the surface modified functional ingredients 2 which are encapsulated and / or granulated functional ingredients.

[0069] In [Fig.2], it can be seen that each capsule or granule of the ingredients modified functional ingredients 2 consists of an excipient for microencapsulation 4 inside which are housed active substances 3, where the excipient is one or a combination of the following excipients: Glyceryl dibehenate, Hydroxypropylcellulose and / or ethylcellulose. Where, in addition, the functional ingredients must have a variable proportion of excipient between 20 and 80%.

[0070] The composition of the jelly candies or gelatin-based gummy candies in one possible embodiment covered by this invention will be:

[0071] - Carbohydrates (glucose syrup and sugar), fiber, protein, fruit (in form of juice, concentrates or natural) and / or natural or artificial sweeteners: from 60 to 93.78%

[0072] - Gelling agents: from 1 to 10%

[0073] - Flavorings: from 0.01% to 5%.

[0074] - Dyes: from 0.01% to 5%

[0075] - Modified functional ingredients are food functional ingredients modified: from 0.1 to 25%. Functional ingredients must have a variable proportion of excipient between 20 and 80%.

[0076] - Water: from 5 to 25%

[0077] - Acid: from 0.1 to 5%.

[0078] Where the percentages are percentages by weight of the final composition.

[0079] The total sum of the ingredients described must total 100%.

[0080] In addition, it includes:

[0081] - pH correctors

[0082] - Specific coatings based on sugar, sweeteners, fruits, fiber, acid, amino acids, proteins, bacteria and / or the modified functional ingredients explained in the present invention.

[0083] The proportional amounts of the PH correctors and coatings are insignificant compared to the rest of the indicated amount ranges.

[0084] Wherein the modified ingredients comprise an active substance or functional ingredient housed in a capsule or granule which is an excipient for microencapsulation, wherein said excipient is one or a combination of the following excipients: Glyceryl dibehenate, Hydroxypropylcellulose and / or ethylcellulose. Wherein, in addition, the functional ingredients must have a variable excipient proportion of between 20 and 80%.

Claims

Claims

1. Gummy or jelly candies (1) comprising at least one modified functional ingredient with controlled release over time, characterized in that they comprise, inside or on the surface, at least one modified functional ingredient (2), namely encapsulated and / or granulated, said gummy or jelly candies having the following constituents: (A) at least one carbohydrate consisting of glucose syrup and / or sugar; at least one fiber; at least one protein; and at least one fruit in the form of concentrated juice or natural juice and / or at least one natural or artificial sweetener; (B) at least one gelling agent; (C) at least one flavoring; (D) at least one coloring agent; (E) said at least one modified functional ingredient being a food functional ingredient; (F) water;and (G) at least one acid, the component (E) comprising an active substance or a functional ingredient itself (3) and an excipient, and being arranged in capsules or granules (4), the excipient being a microencapsulation excipient in the case of capsules or a granulation excipient in the case of granules, said excipient being at least one of: glyceryl dibehenate, hydroxy propyl cellulose and / or ethyl cellulose, a component (E) having a proportion of excipient of between 20 and 80% by weight.;

2. Gummy or gelled candies according to claim 1, characterized in that their composition is as follows, per 100% by weight of the total constituents: - 60 to 93.78% by weight of the constituent (A); - 1 to 10% by weight of the constituent (B); - 0.01% to 5% by weight of the constituent (C); - 0.01% to 5% by weight of the constituent (D); - 0.1 to 25% by weight of the constituent (E); - 5 to 25% by weight of the constituent (F); and - 0.1 to 5% by weight of the constituent (G).

3. Gummy or jelly sweets according to one of claims 1 and 2, characterized in that they also have the following constituents: (H) at least one pH corrector; and (I) a specific coating based on sugar; at least one sweetener; at least one fruit; at least one fiber; at least one acid; at least one amino acid; at least one protein; at least one bacterium and / or at least one modified functional ingredient.

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