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

Abstract

Gummy or jelly candies with modified functional ingredients with controlled time-release. The invention relates to gummy or jelly candies (1) comprising at least one modified functional ingredient with controlled time-release, 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; said at least one modified functional ingredient which is a food functional ingredient; water;and at least one acid, the constituent (E) comprising an active substance or a functional ingredient proper (3) and an excipient, and being disposed of 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, hydroxypropyl cellulose and / or ethyl cellulose, a constituent (E) having an excipient proportion 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 Object 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 ability to release health-active substances in a controlled manner over time.

[0002] The present invention is characterized by the ability to manufacture gummy candies or gummies by introducing into the interior and / or onto 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") provide the property of controlled release of the active substances they contain; namely, they allow for a proportional release of the active ingredients over time compared to the total release of conventional active ingredients. This property optimizes and prolongs 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 levels, and a low pH, which make the use of encapsulated or microencapsulated active ingredients impossible because the encapsulation system breaks down and cannot impart to the active ingredients it contains the property of being released in a controlled manner.

[0005] Controlled release allows for the prolonged health activity of the active ingredients. It is therefore a technological innovation that provides the product with improved physiological activity compared to the standard product.

[0006] Consequently, 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 time-controlled release functional ingredients. Background of the invention

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

[0008] Gummy candies are generally sweetened chewable candies, but not necessarily, made from gelatins, pectins, starches, agar-agar, carrageenan, collagen, or other proteins or amino acids and other gelling agents, to which sweeteners, flavorings, and food colorings are added. They have a coating to prevent them from sticking 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 variety of shapes: gummy bears or other animals, cola bottles, rings, various fruits, pills, capsules, etc.

[0009] Gummy candies can be considered a food form. To date, no known gummy candy exists 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 implies a modification of the usual base from which these products are made, as well as the solubility and homogenization behavior of the liquid or semi-solid mass in the initial stages of gummy candy manufacturing, and a variation of 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 manufacture of gummy candies with active ingredients modified 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] Gummy candy requires a liquid or semi-solid base that reacts with the gelling agents and allows the gummy candy mass 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 like pectin or gelatin (among others) without altering them in any way. significant key parameters necessary for the traditional production of gummy candies such as organoleptic properties, pH, Brix degrees or high temperatures (above 80 °C) and obtain the solidification of the gummy candies.

[0012] Adding the modified active ingredients described above to the traditional bases described above implies a significant difficulty in obtaining the correct and stable gelling of the gummy candy.

[0013] Therefore, the object of the present invention is to develop gummy candies with functional food ingredients modified in such a way 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 significantly alter the solubility of the mass or the pH, nor does it impede the gelling process during the manufacture of the gummy candies. Furthermore, these modified functional ingredients have the ability to remain unchanged during the gummy candy manufacturing process. For this invention, we have developed a gummy or jelly candy that allows for the production of a gummy or jelly candy with modified functional ingredients that enable 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 time release, 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 fibre; 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) of water; and

[0022] (G) at least one acid,

[0023] the constituent (E) comprising an active substance or a functional ingredient proper (3) and an excipient, and being disposed of 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, hydroxypropyl cellulose and / or ethyl cellulose, a constituent (E) having an excipient proportion between 20 and 80% by weight.

[0024] In particular, the gummy or jelly candies according to the invention may have the following composition, for 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 constituent (F); and

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

[0032] Gummy or jelly candies may also contain 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 significant changes in the solubility of the mass and pH, nor any obstacle hindering the gelling process during the manufacture of the gummy candies, certain substances having to be used in the encapsulation process.

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

[0038] Controlled release allows the activity of the active ingredients to be prolonged on health.

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

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

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

[0042] 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, monodiglycerides, glyceryl monostearate, glyceryl monostearate, monoestearin.

[0043] Hydroxypropylcellulose: This 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 resist the manufacturing conditions of the gummy 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 moisture be less than 10%.

[0046] The encapsulation process is not the subject of the present 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 use chemical polymerization reactions to produce the capsule wall, and still others combine physical and chemical methods.

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

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

[0049] - Type B microencapsulation methods, based on physical processes. Spray drying, spray chilling, fluidized bed coating, and rotating disk with multiple holes are all techniques used to achieve the microencapsulation described in this invention.

[0050] The composition of the gelatinous or gummy candies covered by the present invention will be:

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

[0052] - Gelling agents,

[0053] - Aromas,

[0054] - Dyes,

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

[0056] - Water,

[0057] - Acid,

[0058] In addition, it further comprises:

[0059] - pH adjusters

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

[0061] Where the modified functional ingredients comprise an active substance or a functional ingredient contained in a capsule or granule that is an excipient for microencapsulation, where said excipient is one or a combination of the following excipients: glyceryl dibehenate, hydroxypropylcellulose and / or ethylcellulose. Where, furthermore, the functional ingredients shall have a variable excipient proportion of between 20 and 80%.

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

[0063] Throughout the description and claims, the word "includes" and its variants are not intended to exclude other technical features, additives, components, or steps. For those skilled in the art, other objects, advantages, and features of The invention will emerge partly from the description and partly from the implementation of the invention. Explanation of the figures

[0064] To complete the description provided and to contribute to a better understanding of the features 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.1] represents a gummy candy with modified functional ingredients inside and on the surface.

[0066] [Fig.2] represents 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.1], 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 consist of an excipient for microencapsulation 4 within which active substances 3 are housed, 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 excipient proportion between 20 and 80%.

[0070] The composition of the gelatinous or gummy candies in a possible embodiment covered by this invention will be:

[0071] - Carbohydrates (glucose syrup and sugar), fiber, protein, fruit (under juice form (concentrated 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 functional food ingredients Modified: from 0.1 to 25%. Functional ingredients must have a variable excipient proportion between 20 and 80%.

[0076] - Water: from 5 to 25%

[0077] -Of 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 adjusters

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

[0083] The proportional quantities of pH correctors and coatings are insignificant compared to the rest of the indicated quantity ranges.

[0084] Where the modified ingredients comprise an active substance or a functional ingredient contained in a capsule or granule that is an excipient for microencapsulation, where said excipient is one or a combination of the following excipients: glyceryl dibehenate, hydroxypropylcellulose and / or ethylcellulose. Where, furthermore, the functional ingredients must have a variable excipient proportion of between 20 and 80%.

Claims

Demands

1. Gummy or jelly candies (1) comprising at least one time-controlled release modified functional ingredient, characterized in that they comprise, within 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 juice from concentrate 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; (E) said at least one modified functional ingredient which is a food functional ingredient; (F) water;and (G) at least one acid, the constituent (E) comprising an active substance or functional ingredient proper (3) and an excipient, and being disposed of 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, hydroxypropyl cellulose and / or ethyl cellulose, a constituent (E) having an excipient proportion of between 20 and 80% by weight.;

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

3. Gummy or jelly candies according to any one of claims 1 and 2, characterized in that they further have the following constituents: (H) at least one pH adjuster; 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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