Edible products and compositions for edible products

Abstract

The present invention relates to edible products and compositions for the preparation of edible products. In particular, the present invention relates to edible products suitable for confectionery applications and having therapeutic applications. In particular, the present invention relates to products in the form of gummies and jellies, as well as compositions and methods for their preparation and their use as confectionery and in therapy, particularly in rehydration therapy. A gelling composition for preparing a gelling product is described. The gelling composition comprises or consists of component A and component B in a weight ratio of 1:4 to 1.4:1. Component A comprises at least one hard gel former and component B comprises at least one softness modifier. In some examples, component A and component B are present in a weight ratio of 1:4 to 1.5:1, or 1:3 to 1.5:1, or 3:4 to 4:3, or 4:5 to 5:4, or about 1:1.

Description

[Technical field]

[0001] The present invention relates to edible products and compositions for the preparation of edible products. In particular, the present invention relates to edible products suitable for confectionery use and having therapeutic uses. In particular, the present invention relates to products in the form of gummies and jellies, as well as compositions and methods for their preparation and their use as confectionery and in therapy, particularly in rehydration therapy. [Background technology]

[0002] Dementia is the leading cause of death in the UK and the number of people living with dementia worldwide is expected to at least triple by 2050 to 150 million.

[0003] Dementia patients are prone to dehydration, and their dehydration can have any number of causes or triggers: many patients are no longer aware of thirst, quenching thirst is no longer the same as drinking water, they forget what a cup is for (memory), they are unable to recognise what a cup is (agnosia), they lack the muscular dexterity to use a cup (coordination), they lack the "muscle memory" to use a cup (procedural memory), or they lack the ability to plan to use a cup (executive function).

[0004] Hydration sources in the form of liquids can be difficult for people with dementia to drink or eat; they often enter the windpipe and are easily aspirated, causing choking. Also, keeping people with dementia well hydrated can be very time consuming for carers. Care homes often struggle to meet this requirement. This can result in an accelerated deterioration of residents' conditions, reducing their quality of life and complicating other care requirements, thus increasing hospital admissions and placing a strain on health service providers such as the NHS. Spending on dementia in the UK is currently estimated at £26 billion per year, equating to £32,250 per person with dementia per year.

[0005] Water is necessary for the human body for a wide range of uses, including regulating body temperature (sweating), maintaining blood pressure, and eliminating waste products, as well as cellular reactions. Even mild dehydration can affect a person, causing fatigue, headaches, and difficulty concentrating.

[0006] Urinary tract infections (UTIs) are a common type of infection among older people. If a patient with memory loss or dementia develops a UTI, it can cause sudden and severe confusion called delirium. This often leads to hospitalization for antibiotic treatment, and can cause kidney damage and blood poisoning, which can be fatal.

[0007] In dementia patients, dehydration is often incorrectly attributed to their underlying disease and can easily be overlooked until it becomes life threatening.

[0008] In nursing home settings, residents often only have a short window of opportunity to be given a drink by their caregivers. This results in relatively large amounts of fluid being given at one time. This often results in older adults with declining renal function having most of the fluid bypass their system, resulting in reduced fluid transport and increased urine output. Hydration is related to the amount of fluid absorbed, not the amount ingested.

[0009] Given the worldwide aging population, solutions are needed to improve hydration and at the same time reduce care requirements. The present invention provides a hydration product that allows dementia patients to hydrate more frequently and independently. The present invention was conceived in this regard.

[0010] A common trait among dementia patients is their penchant for eating sweet things. It has been observed that many become excited and enthusiastic when this type of food is offered to them. Finger foods are easier to consume and the dementia patient intuitively knows how to handle them.

[0011] In our previous application WO 2020 / 128531 A1 we described specific compositions for producing edible products containing a large proportion of water within a solid or semi-solid matrix, preferably formed by a hydrocolloid or a mixture of hydrocolloids.

[0012] The edible product we described provides dementia patients with a large volume of moisture in a solid form, which is easier for patients to handle and consume compared to liquid or viscous hydration sources. This is especially true for those with impaired manual dexterity and coordination. Additionally, by containing the moisture within the matrix, the product does not "pop" when biting, which can be unexpected for those with cognitive impairment and can cause choking.

[0013] Gummies and jellies are a classification of confectionery based on the use of hydrocolloids, which act as bulking agents, to stabilize bulk sweeteners to produce gel-like products with a moisture content of up to about 10-20% by weight, depending on the desired firmness of the confectionery product. Products with lower moisture content have a firmer texture. The hydrocolloids crosslink during the heating step of the manufacturing process to form a network in which the bulk sweetener molecules are trapped, forming a semi-solid or gel-like structure.

[0014] Typically, bulk sweeteners in gummy or jelly confections are present in an amount of 70-85% by weight, based on the total weight of the gummy or jelly formulation before heating. Typically, the bulk sweetener is a mixture of sucrose and glucose syrup. Glucose syrup typically forms 50-60% by weight of the bulk sweetener mixture, with the remainder being sucrose. In view of the caloric content of sucrose and glucose, alternative bulk sweeteners have been used to provide low-sugar or sugar-free products. Polyols such as maltitol, sorbitol, mannitol, maltitol, isomalt, and allulose have been used or proposed. However, excessive consumption of polyols can cause gastrointestinal symptoms such as diarrhea in some individuals. In addition, although polyols are low in calories, they can be converted to glucose in the liver. Thus, the use of polyols as bulking agents is less than ideal.

[0015] The most commonly used hydrocolloids are gelatin, starch, and pectin. Other hydrocolloids, such as agar, gum arabic, and carrageenan, are often used in mixtures with other hydrocolloids to modify the visual and textural characteristics of confectionery products.

[0016] Gelatin is perhaps the most common hydrocolloid used in gummies and jellies, and is a protein derived from collagen, primarily of bovine or porcine origin. Gelatin is typically used in amounts of about 5-10%, based on the total weight of the ingredients in the formulation. Gelatin is obviously not suitable for the diet of vegetarian or vegan consumers.

[0017] Thus, in a previous application, the inventors found that a hydrocolloid mixture of agar and galactomannan polysaccharide, preferably locust bean gum, can be used to prepare gummy and jelly products in which the bulking agent is water. Compared to well-known gummy and jelly products that typically have a final water content of 20% by weight or less, the inventors' products achieve a water content of 90% by weight or more. This surprisingly high water content makes the inventors' products exceptionally useful as hydration products for use in hydration therapy as described above.

[0018] Furthermore, because we can avoid the need for bulk sweeteners, our products can meet regulatory requirements to be considered sugar-free and tooth-friendly.

[0019] In its broadest aspect, our previous invention provides a composition for preparing a confectionery product comprising 0.2% to 3% by weight of at least one polysaccharide gelling agent, the remainder being water. Summary of the Invention [Problem to be solved by the invention]

[0020] Despite the success of our previous work, some consumers commented that they did not like the texture and found the products to be more crumbly, crumbled easily, or formed larger chunks than they would prefer. Therefore, we sought to further improve on our previous efforts. [Means for solving the problem]

[0021] In its broadest aspect, the present invention provides an edible product prepared by gelling a composition comprising or consisting of water in an amount of at least 90% by weight and a gelling composition, the gelling composition being present in an amount of 0.7 to 2.5 weight percent based on the amount of water, the gelling composition comprising component A and component B in a weight ratio of 1:4 to 1.4:1, component A comprising at least one stiff gel former and component B comprising at least one flexibility modifier.

[0022] The present invention also provides a gelling composition for producing a gelled product, the gelling composition comprising or consisting of component A and component B in a weight ratio of 1:4 to 1.4:1, wherein component A comprises at least one firm or rigid gel former and component B comprises at least one flexibility modifier. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0023] The term flexibility modifier is intended to encompass materials which have the effect of altering the flexibility of the gel formed by at least one firm or rigid gel former of component A.

[0024] The flexibility modifier may be a soft or flexible gel former or thickener.

[0025] In particular examples, the flexibility modifier is a soft, medium, or flexible gel former selected from sodium alginate, calcium alginate, high methoxyl pectin, low methoxyl pectin, iota carrageenan, locust bean gum, guar gum, xanthan gum, tara gum, high acyl gellan gum, konjac, methylcellulose, and hydroxypropyl methylcellulose.

[0026] In a preferred example, the softening modifier is a gel former selected from high methoxyl pectin, low methoxyl pectin, carrageenan iota, locust bean gum, guar gum, xanthan gum, tara gum, high acyl gellan gum, konjac and methylcellulose.

[0027] In some instances, the flexibility modifier is a thickening agent, an agent that does not itself form a gel.

[0028] In particular examples, the thickening agent is a thickening agent selected from alginic acid, potassium alginate, ammonium alginate, calcium alginate, propane-1,2-diol alginate, carrageenan lambda, processed eucheuma seaweed, clarified guar gum, partially hydrolyzed guar gum, tragacanth, acacia gum (gum arabic), karaya gum, soy hemicellulose, cassia gum, cellulose, ethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose, ethyl methylcellulose, carboxymethylcellulose, crosslinked sodium carboxymethylcellulose, and enzymatically hydrolyzed carboxymethylcellulose.

[0029] In other examples, a thickening agent is an agent that is capable of forming a gel, but is present in the composition at concentrations or under other conditions that do not form a gel.

[0030] In certain instances, the thickening agent is selected from sodium alginate, agar, carrageenan kappa, carrageenan iota, locust bean gum, guar gum standard, xanthan gum, tara gum, low acyl gellan gum, high acyl gellan gum, konjac, high methoxyl pectin, low methoxyl pectin, methylcellulose, and hydroxypropyl methylcellulose, provided that the agent is present in an insufficient concentration to form a gel.

[0031] In a preferred embodiment, the at least one hard gel former of component A is at least one hydrocolloid.

[0032] In a preferred embodiment, the at least one flexibility modifier of component B is at least one hydrocolloid.

[0033] In some examples, the gelling composition comprises component A and component B in a weight ratio of 1:4 to 1.5:1, or 1:3 to 1.5:1, or 3:4 to 4:3, or 4:5 to 5:4, or about 1:1.

[0034] In some examples, at least one firm gel former exhibits a deformation at failure of 25% or less in a 1 wt % aqueous solution.

[0035] Preferably, component A is at least one gelling agent selected from agar, low acyl gellan gum and kappa carrageenan, optionally two gelling agents selected from agar, low acyl gellan gum and kappa carrageenan.

[0036] In a preferred example, Component A is two gelling agents selected from agar, low acyl gellan gum and kappa carrageenan, each gelling agent being present in Component A in a weight ratio of about 1.3:1, about 1.25:1 or about 1:1.

[0037] Optionally, component A is three or more gelling agents in approximately equal proportions by weight.

[0038] Preferably, at least one flexibility modifier has a cohesiveness of 0.2N or greater in a 1 wt % aqueous solution.

[0039] In a preferred example, component B is at least one of xanthan gum, locust bean gum, gum arabic, guar gum, high acyl gellan gum and iota carrageenan.

[0040] Preferably, component B is two components selected from xanthan gum, locust bean gum, gum arabic, guar gum, high acyl gellan gum and iota carrageenan, with each gelling agent present in component B in a weight ratio of about 2:1 to about 1:1, optionally about 2:1, 1.5:1 or 1:1.

[0041] Optionally, component B is three or more components in approximately equal weight ratios.

[0042] The present invention also provides a composition for preparing a gelled product, the composition comprising water in an amount of at least 90% by weight, based on the total weight of the composition, and a gelling composition as defined above in an amount of 0.7-2.5% by weight.

[0043] In a particularly preferred example, the composition comprises locust bean gum (also known as carob gum) in an amount of 0.25-0.4% by weight.

[0044] In certain preferred examples, the composition comprises low acyl gellan gum, optionally in an amount of 0.1-0.5% by weight or 0.2-0.4% by weight.

[0045] In certain preferred examples, the composition comprises agar, optionally in an amount of 0.25-1.0% by weight or 0.3-0.8% by weight.

[0046] In a particular example, the composition comprises gum arabic, optionally in an amount of 0.1-0.5% by weight or 0.2-0.4% by weight.

[0047] In certain preferred embodiments, the composition further comprises xanthan gum, optionally in an amount of 0.1-0.5% by weight or 0.2-0.4% by weight. In certain embodiments, the xanthan gum is combined with a galactomannan. Optionally, the galactomannan is selected from guar gum, locust bean gum, tara gum and cassia gum.

[0048] In particular examples, the composition comprises: i) agar and carrageenan; preferably, agar in an amount of about 0.4-0.5% by weight and a mixture of iota-carrageenan and kappa-carrageenan in approximately equal proportions by weight, the total amount being about 0.7-0.8% by weight; ii) gellan gum and xanthan gum, preferably low acyl gellan gum in an amount of 0.2-0.4% by weight and xanthan gum in an amount of 0.2-0.4% by weight; iii) agar and xanthan gum, preferably agar in an amount of 0.3-0.8% by weight and xanthan gum in an amount of 0.3-0.4% by weight; or iv) xanthan gum and carrageenan; preferably, xanthan gum in an amount of about 0.3-0.5% by weight and a mixture of iota-carrageenan and kappa-carrageenan in approximately equal proportions by weight, the total amount being about 0.7-0.9% by weight.

[0049] In certain preferred examples, the composition comprises gellan gum in an amount of 0.3-0.6% by weight, gum arabic in an amount of 0.1-0.5% by weight and xanthan gum and / or agar in an amount of 0.3-0.5% by weight, optionally agar in an amount of 0.25-0.5% by weight, preferably 0.3-0.4% by weight. Optionally, the composition comprises: i) gellan gum in an amount of about 0.4% by weight, agar in an amount of about 0.4% by weight, gum arabic in an amount of about 0.2% by weight, and xanthan gum in an amount of about 0.4% by weight; ii) gellan gum in an amount of about 0.4% by weight, agar in an amount of about 0.4% by weight, gum arabic in an amount of about 0.4% by weight, and xanthan gum in an amount of about 0.4% by weight; iii) gellan gum in an amount of about 0.5% by weight, agar in an amount of about 0.4% by weight, gum arabic in an amount of about 0.4% by weight, and xanthan gum in an amount of about 0.4% by weight; or iv) gellan gum in an amount of about 0.4% by weight, agar in an amount of about 0.3% by weight, gum arabic in an amount of about 0.3% by weight, and xanthan gum in an amount of about 0.4% by weight.

[0050] Preferably, the gellan gum is a low acyl gellan gum.

[0051] In a preferred embodiment, the composition further comprises soluble fiber, optionally in an amount of 0.2-1.0 wt.%, or 0.3-0.7 wt.%.

[0052] In a preferred embodiment, the composition further comprises maltodextrin, optionally in an amount of 0.9-2.2% by weight, preferably 1-2% by weight.

[0053] In a preferred embodiment, the composition further comprises at least one electrolyte component in an amount up to about 3 wt. %. Optionally, the at least one electrolyte component is present in an amount of 0.2 wt. % to 3 wt. %, or 0.5 wt. % to 3 wt. %, or 1 wt. % to 3 wt. % of the total electrolyte amount.

[0054] Preferably, the at least one electrolyte component comprises sodium, potassium, calcium and / or magnesium ions. Optionally, the at least one electrolyte component is at least one of sodium chloride, potassium chloride, disodium hydrogen citrate, potassium sulfate, calcium hydrogen phosphate, magnesium oxide, calcium carbonate, tricalcium phosphate and magnesium carbonate.

[0055] Optionally, the water of the composition is hard water and at least one electrolyte component is a component of hard water.

[0056] Optionally, the at least one electrolyte component is at least one of sodium chloride, potassium chloride, disodium hydrogen citrate, potassium sulfate, calcium hydrogen phosphate, magnesium oxide, calcium carbonate, tricalcium phosphate, and magnesium carbonate.

[0057] Preferably, the composition has a pH in the range of about 3-7.

[0058] In a preferred embodiment, the composition further comprises lactic acid, optionally in an amount of 0.5 to 1.0% by weight.

[0059] In a preferred embodiment, the composition further comprises an acid buffer composition, optionally in an amount of 0.5 to 0.8% by weight.

[0060] In a preferred embodiment, the composition further comprises at least one non-nutritive sweetener; optionally, the non-nutritive sweetener is present in an amount of up to about 0.1% by weight, preferably up to about 0.05% by weight, more preferably up to about 0.025% by weight.

[0061] In a preferred embodiment, the composition further comprises i) one or more nutritional components, optionally one or more vitamins, minerals, fats or amino acids; and / or ii) at least one acidulant, optionally at least one of malic acid and citric acid, further optionally in an amount of up to about 1.0% by weight of the acidulant.

[0062] In one embodiment, the composition further comprises at least one fragrance, preferably in an amount of up to about 0.5% by weight, more preferably up to about 0.4% by weight; and / or at least one colorant, preferably in an amount of up to about 0.5% by weight, more preferably up to about 0.2% by weight, more preferably up to about 0.15% by weight.

[0063] In a preferred embodiment, the moisture content is at least 92% by weight, preferably at least 94% by weight.

[0064] The above and other aspects of the invention will now be described in further detail, by way of example, with reference to the accompanying examples.

[0065] In this disclosure, unless otherwise clear from the context, the terms firm, hard, rigid, and brittle are considered synonymous when describing the gel texture of component A. Similarly, the terms soft, elastic, and flexible are considered synonymous in the context of the gel texture of component B. The term medium will also be understood accordingly.

[0066] The characterization of gel properties and the components that form gels are well known in the art. The reader is referred to, for example, "Handbook of Hydrocolloids, Second Edition," edited by GO Phillips and PA Williams, and "Food Polysaccharides and Their Applications," edited by Alistair M. Stephen, Glyn O. Phillips and Peter A. Williams. See in particular Figure 1.10 and the accompanying commentary.

[0067] Except where the context indicates, all percentages are given in weight percent of the total composition, and, apart from references to water or materials that are essentially liquid at the relevant process temperature, references are to the weight percent of dry materials as a percentage of the total composition.

[0068] All ingredients are food grade.

[0069] The components of component A defined above are selected mainly based on their properties to provide stiffness to the final product.Preferred components exhibit stiffness of about 25% or less, as defined by the deformation at break of a 1% by weight aqueous solution (Nussinovitch, A., Kaletunc, G., Normand, MD and Peleg, M. (1990), Recoverable Work Versus Asymptotic Relaxation Modulus In Agar, Carrageenan And Gellan Gels, Journal of Texture Studies, 21: 427-438. https: / / doi.org / 10.1111 / j.1745-4603.1990.tb00492.x).

[0070] The term flexibility modifier is intended to encompass materials that have the effect of altering the flexibility of a gelled composition formed by component A alone.

[0071] The ingredients of component B defined above are selected to provide cohesiveness to the gelling composition and to provide a pleasant mouthfeel to the final product. Preferred ingredients exhibit a cohesiveness of at least about 0.2N in a 1% by weight aqueous solution (Chiara Cevoli, Federica Balestra, Luigi Ragni, Angelo Fabbri, Rheological characterisation of selected food hydrocolloids by traditional and simplified techniques, Food Hydrocolloids, 33(1) 2013, pp 142-150, https: / / doi.org / 10.1016 / j.foodhyd.2013.02.022.).

[0072] Texture Analysis The extruded jelly was subjected to texture analysis to characterize its texture parameters such as firmness, springiness, and bite force. Samples were analyzed both before and after pasteurization.

[0073] A Stable Micro System TA XT Plus Texture Analyser equipped with a 5 kg load cell was used in compression mode. Fifteen pieces were measured for each sample.

[0074] In the full compression test, a 25mm diameter cylinder was used to compress the sample until it broke. The following settings were used: [Table A] In this test, stiffness is defined as the maximum peak force obtained in the test, and fracturability is defined as the distance from this peak. Elasticity is calculated as the slope of the curve between 5 mm compression and peak force. The peak force at 3 mm compression was determined similarly.

[0075] Texture Profile Analysis (TPA) For texture profile analysis, a double compression test was used to calculate the splinginess of the material. Texture profile is an important consideration for both our confectionery and hydration therapy products. For example, if the product is too flexible or too frangible, it may be difficult to lift, especially for people with impaired manual dexterity. Thus, sufficient hardness, brittleness, and elasticity are important considerations. In addition, the product needs to be easy to chew and break and burst easily in the mouth, requiring very little force or chewing, especially for people with weak jaw muscles or those who have lost some or all of their teeth. However, the product needs to be able to withstand the manufacturing and packaging process.

[0076] Texture profile analysis of gelling systems is well known in the art, see for example Pons and Fiszman - Instrumental texture profile analysis with particular reference to gelled systems - Journal of Texture Studies 27 (1996) 597-624.

[0077] The samples were compressed to 30% of their height (strain) using a 45 mm flat disk probe using the following settings: [Table B]

[0078] In this test, springiness is defined as how much a sample bounces back after the first compression (expressed as a percentage of its height).

[0079] Chewing test The test reproduces the initial bite into the sample by cutting through it with a "tooth probe." In this test, the bite force is defined as the maximum force required to cut through the sample.

[0080] The settings used are: [Table C] EXAMPLES

[0081] Reference Example 1 (Example 1 for preparation of WO2020 / 128531) Make a 1000g batch. material: [Table D]

[0082] The gelling agent, agar and locust bean gum powder were mixed to form a hydrocolloid mixture. A salt mixture was prepared containing sodium chloride, potassium chloride, sodium benzoate and potassium sorbate. An acid buffer mixture was prepared by mixing trisodium citrate, malic acid and citric acid.

[0083] The hydrocolloid mixture was added to 944.91 g of water together with sucralose and maltodextrin through a sieve. The mixture was slowly heated with stirring to the dissolution temperature of the agar (100° C.). The mixture was boiled at this temperature with stirring for 5 minutes to dissolve the agar and locust bean gum.

[0084] The mixture was cooled to about 80° C. (approximately 20 minutes) The salt mixture was added to the dissolved solution, with continued stirring to ensure solution.

[0085] The solution was cooled to a temperature of about 70°C and the acid-buffer mixture was added with stirring. When agar is exposed to heat and acidic conditions, its gelling properties are reduced. The acid-buffer mixture neutralizes this effect.

[0086] Colors and flavors were added to the mixture in the appropriate amounts to obtain the desired taste and color, and at the appropriate temperature for the flavor and color ingredients. Color and flavor powders are conveniently diluted with a small amount of water before addition to ensure uniform dispersion and reduce losses.

[0087] The mass of the mixture was measured and water was added as needed to maintain the appropriate moisture percentage and total mass of the formulation.

[0088] While maintaining the mixture at a temperature above the setting temperature of the agar (about 40° C. for Agar agar), the mixture was poured into molds of the desired shape and the molds were refrigerated until the formed jelly was stable enough to retain its formed shape, typically after about 10 minutes at 4° C. for a teardrop-shaped formed jelly with a volume of about 13 ml and a length of about 4 mm and a diameter at its widest point of about 30 mm.

[0089] Half of the samples were subjected to a sterilization step as described in WO 2020 / 128531.

[0090] Example 1 of the present invention Make a 1000g batch. material: [Table E]

[0091] The soluble fiber was Nutriose™ soluble fiber available from Roquette Freres. Gum arabic and xanthan gum were obtained from Special Ingredients Limited. The electrolyte mixture and acid buffer mixture were the same as in Reference Example 1 above.

[0092] The gelling ingredients were mixed with the sucralose and added to about 300 ml of hot water with thorough stirring. About 150 ml of boiling water was added and the mixture was heated to at least 97°C with stirring. About 200 ml of cold water was added. Once the temperature of the mixture was below about 80°C, the electrolyte mixture was added with stirring and stirring was continued for 3 minutes. The acid buffer and lactic acid were both prepared as solutions and added to the mixture. About 125 ml of warm water was further added to the mixture with stirring and stirring was continued for 3 minutes. More warm water was added to bring the total mass of the mixture to 1 kg.

[0093] The mixture was decanted into moulds as described for Reference Example 1.

[0094] After curing, the molded articles of Reference Example 1 and Inventive Example 1 were subjected to texture analysis tests as described above, and the results are shown in Table 1 below.

[0095] [Table 1]

[0096] As can be seen from these results, the innovative gelling mixture provides a significant improvement in firmness over the non-pasteurized example of Reference Example 1, while maintaining similar levels of elasticity and chewing force. Additionally, Inventive Example 1 exhibits improved friability compared to both the non-pasteurized and pasteurized examples of Reference Example 1, thus demonstrating significantly less crumbling of the final product than exhibited by the reference examples of WO2020 / 128531.

[0097] Comparative Example To confirm that the advantageous textural properties are a direct result of the hard gel formers and softness modifiers, inventive Example 1 was repeated i) omitting maltodextrin, ii) omitting soluble fiber, and iii) omitting electrolytes, lactic acid and buffer. The example confirmed that neither maltodextrin nor fiber, nor the combination of electrolytes, lactic acid and buffer, affected the texture of the drops.

[0098] Similar results were shown in the following additional inventive examples prepared according to the method of Inventive Example 1. All values ​​are given as weight percent, with components in italics representing gelling agents.

[0099] Example 2 of the present invention material:

[0100] [Table 2]

[0101] Example 2 of the present invention material:

[0102] [Table 3]

[0103] Example 4 of the present invention material:

[0104] [Table 4]

[0105] Example 5 of the present invention material:

[0106] [Table 5]

[0107] Example 6 of the present invention material:

[0108] [Table 6]

[0109] Example 7 of the present invention material:

[0110] [Table 7]

[0111] Example 8 of the present invention material:

[0112] [Table 8]

[0113] Example 9 of the present invention material:

[0114] [Table 9]

[0115] As with our previous inventions, the present invention has been devised to provide products with a particularly high water content for the purpose of rehydration therapy, but it will be understood from the above discussion that the compositions and methods are equally applicable to the manufacture of confectionery. In the field of confectionery, a water content of the order of 90% by weight or more may not be required. In other words, it may not be necessary to replace all the bulk sweeteners of a typical confectionery product with water. Thus, in particular in the field of gummy and jelly confectionery, a water content of 20% by weight or more may be chosen for a particular product. Preferably, according to the present invention, the water content of the confectionery product is at least 25% by weight or more, 40% by weight or more, 50% by weight or more, 60% by weight or more or 70% by weight or more. Most preferably, according to the present invention, the confectionery product contains at least about 80% by weight of water (or water-based beverage).

[0116] The present invention provides gummy and jelly formulations that achieve a high moisture content confectionery by effectively replacing the bulking agents of traditional bulk sweeteners in their entirety with water as the bulking agent. The compositions provide sugar-free confectionery without relying on polyols or other bulk sweeteners that have adverse gastrointestinal effects. As a result, the present invention provides gummy and jelly products and methods of making gummy and jelly products that do not require a hardening or stoving process, can be subjected to a pasteurization step, and can produce products that are firm enough to be held by hand, even when molded into relatively large sizes.

[0117] The present invention is further surprising in that it allows the production of such products having excellent crumbliness and other textural properties and moisture contents up to about 95-96% or more by weight.

[0118] Furthermore, by adjusting the balance of gelling agents and thickening agents, we were able to develop a composition that retained and improved upon the structural resilience of our previous products, in terms of preventing deformation under its own weight and maintaining a firmness that makes it easy to lift. By balancing the gelling agents that provide structural properties with the ingredients that give the product its stickiness or springiness, we were able to reduce the relative amount of structural gelling agents such as agar, improving the mouthfeel of the product.

[0119] Furthermore, in the preferred embodiment where the structural properties are formed by the combination of gelling agents such as agar and gellan gum, the negative mouthfeel effects of both components could be balanced. Agar gels are usually brittle and break into small pieces. Low acyl gellan gum gels are also brittle, but are usually mushy and grainy with an unpleasant mouthfeel. However, by combining the two gelling agents, the negative mouthfeel effects of both components could be mitigated while still maintaining the structural integrity required for the product. Furthermore, the combination of agar and gellan results in an overall stronger product than using either component alone. Further improvements can be made by adjusting the components that provide cohesiveness to the composition, such as combining xanthan gum with locust bean gum, resulting in a smoother, more elastic mouthfeel without the jelly becoming overly hard or "gummy" and difficult to chew.

[0120] For example, agar, the only brittle gel, cracks, giving a jagged bite and crumbling into cubic pieces in the mouth. The addition of gellan as a second brittle gel increases the rigidity of the product as it has been found to withstand higher stresses compared to agar or gellan alone. Gellan strengthens the structure of the drops but cannot be used alone as the resulting texture is unpleasantly gritty. A combination of two firm gel-forming materials, agar and gellan, cuts cleanly and is not "crumbly", but may be perceived as slightly grainy to the senses. This is further improved by the addition of the second ingredient, which increases the elasticity and gives the product a smooth, clean cut and a non-gritty bite.

[0121] Overall, the bite or cut of products made with the compositions of the present invention is much cleaner and stickier, as demonstrated by the brittleness analysis.

Claims

1. A sugar-free gelling composition for preparing a sugar-free gelled product, the gelling composition comprising or consisting of component A and component B in a weight ratio of 1:4 to 1.4:1, component A being at least one firm or rigid gel former and component B being at least one flexibility modifier.

2. 2. The composition of claim 1, wherein the gelling composition comprises component A and component B in a weight ratio of 3:4 to 4:3, or 4:5 to 5:4, or about 1:

1.

3. 3. The composition of claim 1 or 2, wherein the at least one firm gel former exhibits a deformation at failure of 25% or less in a 1 wt. % aqueous solution.

4. Component A is i) at least one gelling agent selected from agar, low acyl gellan gum, and kappa carrageenan; or ii) two gelling agents selected from agar, low acyl gellan gum and kappa carrageenan; Optionally, each gelling agent is present in a weight ratio of about 1.2:1 to 1:1.2, optionally about 1.1:1 to 1:1.1, or about 1:about 1; or iii) agar, low acyl gellan gum and kappa carrageenan in approximately equal proportions by weight; The composition according to any one of claims 1 to 3.

5. The composition of any one of claims 1 to 4, wherein the at least one flexibility modifier of component B has a cohesiveness of 0.2N or greater in a 1 wt % aqueous solution.

6. the flexibility modifier is a soft or medium gel former or thickener; Optionally, the flexibility modifier comprises: i) a soft or medium gel former selected from sodium alginate, calcium alginate, high methoxyl pectin, low methoxyl pectin, iota carrageenan, locust bean gum, guar gum, xanthan gum, tara gum, high acyl gellan gum, konjac, methylcellulose and hydroxypropyl methylcellulose; or ii) a thickening agent selected from alginic acid, potassium alginate, ammonium alginate, calcium alginate, propane-1,2-diol alginate, carrageenan lambda, modified eucheuma seaweed, clarified guar gum, partially hydrolyzed guar gum, tragacanth, acacia gum (gum arabic), karaya gum, soy hemicellulose, cassia gum, cellulose, ethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methylcellulose, ethyl methylcellulose, carboxymethylcellulose, crosslinked sodium carboxymethylcellulose, enzymatically hydrolyzed carboxymethylcellulose, sodium alginate, agar, carrageenan kappa, carrageenan iota, locust bean gum, guar gum standard, xanthan gum, tara gum, low acyl gellan gum, high acyl gellan gum, konjac, high methoxyl pectin, low methoxyl pectin, methylcellulose, hydroxypropyl methylcellulose; The composition according to any one of claims 1 to 5.

7. Component B is i) at least one agent selected from xanthan gum, locust bean gum, gum arabic, high acyl gellan gum, and iota carrageenan; or ii) being or comprising two or three agents selected from xanthan gum, locust bean gum, gum arabic, high acyl gellan gum, guar gum and iota carrageenan; Optionally, component B is or comprises two agents selected from xanthan gum, locust bean gum, gum arabic, high acyl gellan gum, guar gum and iota carrageenan, each gelling agent being present in a weight ratio of about 1.2:1 to 1:1.2, or in a weight ratio of about 1.1:1 to 1:1.1 or about 1:about 1; Further optionally, component B is or comprises three agents in approximately equal proportions by weight: The composition according to any one of claims 1 to 6.

8. 8. A composition for preparing a gelled product, the composition comprising water in an amount of at least 90% by weight, and the gelled composition according to any one of claims 1 to 7 in an amount of 0.7 to 2.5% by weight, based on the total weight of the composition, optionally having a water content of at least 92% by weight, at least 94% by weight, or at least 95% by weight.

9. The composition comprising: i) locust bean gum in an amount of 0.25 to 0.4% by weight; and / or ii) comprising low acyl gellan gum, optionally comprising low acyl gellan gum in an amount of 0.1-0.5% by weight or 0.2-0.4% by weight; and / or iii) agar in an amount of 0.25-1.0 wt.%, 0.3-0.8 wt.%, 0.1-0.5 wt.% or 0.2-0.4 wt.%; and / or iv) containing gum arabic, optionally in an amount of 0.1-0.5% by weight or 0.2-0.4% by weight; and / or v) containing xanthan gum; and / or 9. The composition of claim 8 comprising: vi) xanthan gum in combination with a galactomannan, optionally guar gum or tara gum.

10. A composition comprising agar and carrageenan, Optionally, i) comprising agar in an amount of about 0.4-0.5% by weight, and a mixture of iota carrageenan and kappa carrageenan in approximately equal proportions by weight, the total amount being about 0.7-0.8% by weight; ii) gellan gum and xanthan gum; Optionally, a) the gellan gum is a low acyl gellan gum, and / or b) the composition comprises gellan gum in an amount of 0.2-0.4% by weight and xanthan gum in an amount of 0.2-0.4% by weight; iii) agar and xanthan gum; Optionally, agar in an amount of 0.3-0.8% by weight and xanthan gum in an amount of 0.3-0.4% by weight; iv) contains xanthan gum and carrageenan; Optionally, xanthan gum in an amount of about 0.3-0.5% by weight, and a mixture of iota carrageenan and kappa carrageenan in approximately equal proportions by weight, the total amount being about 0.7-0.9% by weight; v) gellan gum in an amount of 0.3 to 0.6% by weight, gum arabic in an amount of 0.1 to 0.5% by weight, and xanthan gum in an amount of 0.3 to 0.5% by weight; Optionally, further comprising agar, optionally in an amount of 0.25-0.5% by weight, or 0.3-0.4% by weight; or vi) gellan gum in an amount of about 0.4 to about 0.5% by weight, agar in an amount of about 0.3 to about 0.4% by weight, gum arabic in an amount of about 0.2 to about 0.4% by weight, and xanthan gum in an amount of about 0.4% by weight; Optionally, a) gellan gum in an amount of about 0.4% by weight, agar in an amount of about 0.4% by weight, gum arabic in an amount of about 0.2% by weight, and xanthan gum in an amount of about 0.4% by weight; b) gellan gum in an amount of about 0.4% by weight, agar in an amount of about 0.4% by weight, gum arabic in an amount of about 0.4% by weight, and xanthan gum in an amount of about 0.4% by weight; c) gellan gum in an amount of about 0.5% by weight, agar in an amount of about 0.4% by weight, gum arabic in an amount of about 0.4% by weight, and xanthan gum in an amount of about 0.4% by weight; or d) gellan gum in an amount of about 0.4% by weight, agar in an amount of about 0.3% by weight, gum arabic in an amount of about 0.3% by weight, and xanthan gum in an amount of about 0.4% by weight; Including, The composition of claim 8.

11. The composition of claim 1 i) soluble fiber, optionally in an amount of 0.2-1.0% by weight, or 0.3-0.7% by weight; and / or ii) maltodextrin, optionally in an amount of 0.9-2.2% by weight, preferably 1-2% by weight; and / or iii) at least one electrolyte component in an amount of up to about 3% by weight of the total electrolyte; Optionally, the composition comprises at least one electrolyte component in an amount of 0.2% to 3% by weight, or 0.5% to 3% by weight, or 1% to 3% by weight, of the total electrolyte amount; Further optionally, at least one electrolyte component comprises sodium, potassium, calcium and / or magnesium ions; Further optionally, the at least one electrolyte component is at least one of sodium chloride, potassium chloride, disodium hydrogen citrate, potassium sulfate, calcium hydrogen phosphate, magnesium oxide, calcium carbonate, tricalcium phosphate, and magnesium carbonate. The composition according to any one of claims 8 to 10.

12. The composition of claim 1, having a pH in the range of 3 to 7.

13. i) lactic acid, optionally in an amount of 0.5 to 1.0% by weight; and / or ii) an acid buffer composition, optionally in an amount of 0.5 to 0.8% by weight of the acid buffer composition; iii) at least one non-nutritive sweetener, optionally the non-nutritive sweetener is present in an amount of up to about 0.1% by weight, or up to about 0.05% by weight, or up to about 0.025% by weight; The composition according to any one of claims 8 to 12, further comprising:

14. i) one or more nutritional compositions, optionally one or more vitamins, minerals, fats or amino acids; and / or ii) at least one acidulant, optionally at least one of malic acid and citric acid, further optionally in an amount up to about 1.0% by weight of the acidulant; and / or iii) at least one fragrance, optionally in an amount of at most about 0.5% by weight or at most about 0.4% by weight; and / or at least one colorant, optionally in an amount of at most about 0.5% by weight or at most about 0.2% by weight or at most about 0.15% by weight; The composition according to any one of claims 8 to 13, further comprising:

15. A gelled product prepared by gelling the composition according to any one of claims 8 to 14.