Edible products

Abstract

To provide a composition for preparing hydrating products that enable people with dementia to hydrate more often and independently.SOLUTION: Provided is a composition for preparing an edible product, the composition comprising 0.2 mass% to 3 mass% of at least one polysaccharide gelling agent and the balance being water. The at least one polysaccharide gelling agent is preferably one or more selected from agar, pectin, locust bean gum, gellan gum, carrageenan, guar gum, konjac, gluian gum, arabic gum, xanthan gum, alginate, arabinoxylan, arrowroot, carboxymethyl cellulose, cassia gum, cellulose, curdlan, gellan, guar gum, arabic gum, karaya gum, konjac, kudzu, marshmallow root, pectin, starch, xanthan gum, and β-glucan.SELECTED DRAWING: None

Description

[Technical Field]

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

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

[0003] People with dementia 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 recognize 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 how to use a cup (executive function).

[0004] Fluid sources of hydration in liquid form can be difficult for people with dementia to drink; they often enter the trachea and are easily aspirated, causing choking. Also, keeping people with dementia well hydrated can be time-consuming for caregivers. Care homes often struggle to meet this requirement. This can result in an accelerated deterioration of residents' conditions, reducing their quality of life and other care requirements, leading to increased hospitalizations and a greater burden on healthcare 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 cellular reactions, regulating body temperature (sweating), maintaining blood pressure, and eliminating waste products. 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, which often leads to hospitalization for antibiotic treatment and can cause potentially fatal kidney damage and blood poisoning.

[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 have only brief opportunities for caregivers to offer them fluids. This results in relatively large amounts of fluid being given at one time. This often means that in elderly people with declining renal function, most of the fluid passes through their system, resulting in reduced fluid transport and increased urine output. Hydration is related to the amount of fluid absorbed, not the amount ingested. Summary of the Invention [Problem to be solved by the invention]

[0009] Given the aging population worldwide, solutions are needed to improve hydration while simultaneously reducing care requirements. The present invention provides a hydration product that enables dementia patients to hydrate more frequently and independently. The present invention has been devised with this in mind. [Means for solving the problem]

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

[0011] In its broadest aspect, the present invention provides an edible product containing a large proportion of water within a solid or semi-solid matrix, preferably formed by a hydrocolloid or mixture of hydrocolloids.

[0012] As a result, the edible product of the present invention provides dementia patients with a large volume of moisture in a solid form. Compared to liquid or viscous hydration sources, this is easier for patients to handle and consume. This is especially true for people with impaired manual dexterity and coordination. In addition, by containing moisture within the matrix, the product does not "pop" when chewed, which is unexpected for people with cognitive impairment and can lead to choking.

[0013] Gummies and jellies are a category 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 contents have a firmer texture. The hydrocolloids crosslink during the heating step of the manufacturing process, forming 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. Given 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. Additionally, although polyols are low in calories, they can be converted to glucose in the liver. Therefore, using 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 primarily from collagen 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] Pectin is a galactomannan hydrocolloid obtained from extracts of fruit, typically citrus peel or apple pomace. Pectin is capable of forming firm gels at lower concentrations than gelatin, typically around 1-2% by weight.

[0018] Agar (also called agar agar) is a galactose polymer extracted from red algae, which forms a firm gel at low concentrations of approximately 0.1-0.5% by mass.

[0019] The process for making gummy or jelly candies varies depending on the hydrocolloid or hydrocolloid mixture used, and can involve mixing the bulk sweetener and hydrocolloid or hydrocolloid mixture together with any additional ingredients such as flavors, colors, and acids, then heating with stirring and cooling to a suitable solidification temperature for the hydrocolloid and for a time sufficient to achieve the desired moisture content. In recipes where the hydrocolloid is gelatin, the gelatin solution is typically added to a cooled sugar syrup.

[0020] The cooked composition is then formed into the shape of the final product. Typical steps include: i) pouring the fluid mass into a slab, cooling the mixture, and cutting it into the desired shape; and ii) depositing it into a mold, typically a starch mold.

[0021] After molding, gummies or jellies undergo a curing or storving process to remove excess moisture and dry the product to a final desired moisture content of up to about 20% by weight. Storing conditions are critical to satisfying final product characteristics and typically involve maintaining appropriate temperature, relative humidity, and airflow to promote sufficient drying at a satisfactory rate. Relative humidity of approximately 50% or less is required. Stove temperatures depend on the gelling agent, typically 24-35°C for gelatin, 32-43°C for agar, and 49-66°C for pectin gel to avoid gelatin melting. Even under optimized environmental conditions, a standing time of 8-24 hours is required.

[0022] A 2011 report by the Carbon Trust (Industrial Energy Efficiency Accelerator - Guide to the confectionery stoving sector - Report CTG035) estimated that approximately 25% of the sugar confectionery sector's energy consumption, and the costs associated with this energy consumption, was attributable to the stove process. The report proposed a range of solutions to improve the energy efficiency of the stove stage of the manufacturing process.

[0023] Other researchers have proposed modifications to gummy and jelly candy formulations in an effort to avoid the need for any stove step.

[0024] For example, WO2018 / 134365 proposes a high-gelatin formulation having a gelatin content of up to 15% by weight, and optionally also containing pectin, where the gelatin preferably has a bloom value in the range of 225-250; and molding the confectionery in a silicone mold. The inventors claim that by using high-bloom gelatin, the confectionery product is ready after 25 minutes of cooling to set, without the need for a stove step.

[0025] U.S. Patent No. 6,419,979 postulates a modified process in which the confectionery formulation is subjected to a moisture reduction step before molding. To remove moisture from the formulation to an intermediate moisture content, the formulation is applied as a film to a first hot surface of a scraped-surface evaporator. The film is then scraped from the first hot surface and flows to a second heated surface, where further moisture is removed from the slurry to a predetermined final total solids content. The concentrated slurry is then removed from the second surface and formed into a confectionery product. Because the product is formed at the final moisture content level, a specific stove step is not required. However, it should be understood that this significantly complicates the manufacturing process and requires significant additional expense to provide multiple scraped-surface evaporators. While solving one problem, the proposed process creates its own problems.

[0026] Therefore, there is a need for an alternative approach to address the problems associated with manufacturing gummy and jelly confections. It is with these problems in mind that the present invention has been devised. [Effects of the Invention]

[0027] The present inventors have discovered that a hydrocolloid mixture of agar and a 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, which typically have a final moisture content of 20% or less by weight, the present inventors' products have a moisture content of 90% or more by weight. This surprisingly high moisture content makes the present inventors' products particularly useful as hydration products for use in such hydration therapy.

[0028] Additionally, because we can avoid the need for bulk sweeteners, our products can meet regulatory requirements to be considered sugar-free and tooth-friendly.

[0029] Additionally, the inventors have discovered that products made with this mixture can be prepared without the need for the traditional stove step.

[0030] The inventors have also found that subjecting the solidified product to a pasteurization step has a beneficial effect on the properties of the product.

[0031] In one embodiment, the present invention provides a composition for preparing a confectionery product comprising 0.2%-3% by weight of at least one polysaccharide gelling agent, the remainder being water.

[0032] Preferably, the at least one polysaccharide gelling agent is one or more of agar, pectin, locust bean gum, gellan gum, carrageenan, guar gum, konjac, grian gum, gum arabic, xanthan gum; alginate, arabinoxylan, arrowroot, carboxymethylcellulose, cassia gum, cellulose, curdlan, gellan, guar gum, gum arabic, karaya gum, konjac, kudzu, marshmallow root, pectin, starch, xanthan gum and β-glucan.

[0033] Optionally, the composition further comprises gelatin in an amount up to 1.5% by weight.

[0034] Preferably, the at least one polysaccharide is at least one of agar, pectin, locust bean gum, gellan gum, and carrageenan.

[0035] In one preferred embodiment, the at least one polysaccharide gelling agent is or comprises agar and galactomannan polysaccharides.

[0036] Preferably, the composition comprises 0.5%-2.00% by weight agar and 0.05%-1.0% by weight galactomannan polysaccharide; the remainder is water; wherein preferably the galactomannan polysaccharide is present in an amount of 10%-40% by weight of the amount of agar.

[0037] Preferably, the galactomannan polysaccharide has a mannose to galactose group ratio of about 4 mannose groups to 1 galactose group; wherein preferably, the galactomannan polysaccharide is carob gum or locust bean gum.

[0038] Advantageously, the composition further comprises at least one electrolyte component in an amount of up to about 0.5% by weight; optionally, the at least one electrolyte component is one or more of sodium chloride, potassium chloride, disodium hydrogen citrate, potassium sulfate, calcium hydrogen phosphate, magnesium oxide, calcium carbonate, tricalcium phosphate, and magnesium carbonate.

[0039] Optionally, the composition further comprises: i) a non-nutritive sweetener; optionally, the non-nutritive sweetener is present in an amount of at most about 0.1% by weight, preferably at most about 0.05% by weight, more preferably at most about 0.025% by weight; 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; and / or iii) up to about 5% by weight of a starch or starch-derived polysaccharide, preferably about 1-3% by weight, more preferably about 2% by weight, wherein optionally the polysaccharide is maltodextrin.

[0040] Advantageously, the moisture content is at least 92% by weight, preferably at least 94% by weight.

[0041] Optionally, 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.

[0042] The present invention also provides a confectionery product or a hydration therapy product comprising or formed from a composition as defined above.

[0043] The present invention also provides a method for preparing an edible product, such as a confectionery product or a rehydration therapy product, the method comprising the steps of: i) preparing a gelling agent composition comprising at least one polysaccharide gelling agent, and optionally gelatin; ii) adding a gelling agent composition to water in an amount of about 1% to about 5% by weight, preferably about 1% to about 3% by weight; iii) Heating the mixture in water to form a solution; iv) heating the solution to a temperature above the dissolution temperature of the gelling agent composition; v) cooling the solution to a temperature above the solidification temperature of the gelling agent composition; vi) depositing the solution; and vii) solidifying the deposited solution to form a solidified confectionery product.

[0044] Preferably, the at least one polysaccharide gelling agent is one or more of agar, pectin, locust bean gum, gellan gum, carrageenan, guar gum, konjac, grian gum, gum arabic, xanthan gum; alginate, arabinoxylan, arrowroot, carboxymethylcellulose, cassia gum, cellulose, curdlan, gellan gum, guar gum, gum arabic, karaya gum, konjac, kudzu, marshmallow root, pectin, starch, xanthan gum and β-glucan.

[0045] Optionally, the gelling agent composition further comprises gelatin in an amount up to 1.5% by weight.

[0046] Preferably, the at least one polysaccharide is at least one of agar, pectin, locust bean gum, gellan gum, and carrageenan.

[0047] Preferably, the gelling agent composition comprises 0.5%-2.00% by weight agar and 0.05%-1.0% by weight galactomannan polysaccharide; the remainder is water; wherein preferably the galactomannan polysaccharide is present in an amount of 10%-40% by weight of the amount of agar.

[0048] Preferably, the galactomannan polysaccharide has a mannose to galactose group ratio of about 4 mannose groups to 1 galactose group; wherein preferably, the galactomannan polysaccharide is carob gum or locust bean gum.

[0049] Preferably, the gelling composition is formed by mixing agar powder and galactomannan polysaccharide powder in a ratio of about 10 parts by weight agar powder to about 1-4 parts by weight galactomannan polysaccharide powder to form an agar-galactomannan polysaccharide mixture.

[0050] Preferably, the mixture obtained in step ii) comprises 0.5%-2.00% by weight agar and 0.05%-1.0% by weight galactomannan polysaccharide; the remainder being water.

[0051] Advantageously, the gelling agent composition of step i) further comprises: a) a non-nutritive sweetener; optionally, the non-nutritive sweetener is present in an amount of at most about 0.1% by weight, preferably at most about 0.05% by weight, more preferably at most about 0.025% by weight, based on the total content of the mixture formed with water in step ii); and / or iii) starch or starch-derived polysaccharide, preferably in an amount of up to about 5% by weight, more preferably about 1-3% by weight, more preferably about 2% by weight, based on the total content of the mixture formed with water in step ii), wherein optionally the polysaccharide is maltodextrin.

[0052] Preferably, cooling step v) comprises at least one of the following intermediate steps: a) cooling the solution to a first intermediate temperature and adding at least one electrolyte component in an amount of up to about 0.5% by weight; optionally, the at least one electrolyte component is sodium chloride and / or potassium chloride; optionally, the first intermediate temperature is about 80°C; and / or b) cooling the solution to a second intermediate temperature lower than the first intermediate temperature, and adding an acidic buffer mixture, optionally comprising trisodium citrate and at least one of malic acid and citric acid, and further wherein optionally the acidic buffer mixture can be added in an amount up to about 1.0% by weight; and further wherein optionally the second intermediate temperature is about 70°C; and / or c) adding at least one fragrance, preferably in an amount of at most about 0.5% by weight, more preferably at most about 0.4% by weight; and / or at least one colorant, preferably in an amount of at most about 0.5% by weight, more preferably at most about 0.2% by weight, more preferably at most about 0.15% by weight.

[0053] In particular, the method of the present invention may be characterized in that it does not include a stoving or curing step.

[0054] Preferably, the method further comprises the step of sterilizing the solidified product.

[0055] The present invention further provides a method for increasing the firmness of a gummy or jelly product, the method comprising the step of pasteurizing the gummy or jelly product.

[0056] In a further embodiment, the product is provided with at least one liquid pocket within the product body, which or each liquid pocket may be formed by injecting liquid into the composition at a time during its solidification process such that the mixture is viscous enough to trap liquid bubbles, yet fluid enough to deform to accommodate an added amount of liquid without bursting.

[0057] Preferably, the at least one liquid pocket is introduced into the product body by injection into the product body, or alternatively, the at least one liquid pocket is formed by adding one or more pellets of frozen liquid to the mixture prior to casting or molding.

[0058] These and other aspects of the invention will now be described in further detail, by way of example, with reference to the accompanying examples.

[0059] Except where the context indicates, all percentages are given in weight percent, and apart from references to water or materials that are essentially liquid at the relevant process temperature, references are to weight percent of dry material.

[0060] All ingredients are food-grade. DETAILED DESCRIPTION OF THE INVENTION [Example]

[0061] Preparation Example 1 :Make a 1000g batch. material: [Table A]

[0062] 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 acidic buffer mixture was prepared by mixing trisodium citrate, malic acid, and citric acid.

[0063] The hydrocolloid mixture, along with the sucralose and maltodextrin, was added to 944.91 g of water while sieving. The mixture was slowly heated with stirring to the agar dissolution temperature (100°C). The mixture was boiled at this temperature with stirring for 5 minutes to dissolve the agar and locust bean gum.

[0064] The mixture was cooled to about 80° C. (approximately 20 minutes) and the salt mixture was added to the dissolved solution, stirring continuously to ensure solution.

[0065] The solution was cooled to a temperature of about 70°C and the acidic buffer mixture was added with stirring. When agar is exposed to heat and acidic conditions, its gelling properties are reduced. The acidic buffer mixture neutralizes this effect.

[0066] 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 advantageously diluted with a small amount of water before addition to ensure uniform dispersion and reduce loss.

[0067] The mixture was weighed and water was added as needed to maintain the appropriate moisture percentage and total mass of the formulation.

[0068] While maintaining the mixture at a temperature above the solidification 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 about 13 ml in volume and about 4 mm in length and 30 mm in diameter at its widest point.

[0069] As noted above, in some embodiments, the product is provided with at least one liquid pocket in the body of the product. Each liquid pocket may be formed by injecting a liquid into the composition at a time during its solidification process such that the mixture is viscous enough to trap liquid bubbles, yet fluid enough to deform to accommodate an added amount of liquid without bursting.

[0070] Preferably, the at least one liquid pocket is introduced into the product body by injection into the product body, or alternatively, the at least one liquid pocket is formed by adding one or more pellets of frozen liquid to the mixture prior to casting or molding.

[0071] The benefit of providing a localized liquid pocket is that when chewed, a small amount of liquid is released from the finished product. While this is not enough to cause choking, it moistens the mouth and overcomes the dryness of the mouth, which can reduce a person's ability to swallow, particularly in those with reduced fluid intake, such as those with cognitive decline.

[0072] Sterilization Importantly, from their research, the inventors have found that subjecting the solidified product to a pasteurization step has a beneficial effect on the product characteristics.

[0073] The solidified product was placed in a sealed tray and heated in a water bath so that the coldest part of the product was as lethal as 5 minutes at 70° C. For example, we have sterilized solidified product by heating it in a water bath at 75° C. for approximately 25 minutes. Other sterilization techniques, temperatures, and times are well known to those skilled in the art and are equally suitable as our process, including steam-jacketed ovens, microwave sterilizers, and the like.

[0074] Texture Analysis The extruded jelly was subjected to texture analysis to determine its texture parameters, such as firmness, springiness, and bite force. Samples were analyzed both before and after pasteurization.

[0075] 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.

[0076] In the full compression test, a 25 mm diameter cylinder was used to compress the sample until it broke. The following settings were used: [Table B]

[0077] In this test, hardness 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.

[0078] Texture Profile Analysis (TPA) For texture profile analysis, a double compression test was used to calculate the springiness 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 individuals with impaired manual dexterity. Therefore, sufficient firmness, brittleness, and resilience are important considerations. Additionally, the product must be easy to chew and break and burst easily in the mouth, requiring minimal force or chewing, especially for individuals with weak jaw muscles or those who have lost some or all of their teeth. However, the product must also be able to withstand the manufacturing and packaging processes.

[0079] The sample was compressed to 30% of its height (strain) using a 45 mm flat disk probe using the following settings: [Table C]

[0080] In this test, springiness is defined as how much a sample bounces back after the first compression (expressed as a percentage of its height).

[0081] Chewing test The test replicates the initial bite into the sample by cutting through it with a "tooth probe." In this test, the chewing force is defined as the maximum force required to cut through the sample. The following settings were used: [Table D]

[0082] The results from all texture analysis tests, along with the standard deviations, are shown in Table 1 below. [Table 1]

[0083] It can be seen from these results that the addition of a pasteurization step to the solidified product causes a very surprising increase in the product's hardness, elasticity and chewing force, which is particularly surprising given the very high moisture content of the product.

[0084] Nutritional analysis Both the pre-pasteurized and post-pasteurized products were subjected to nutritional analysis and the results per 100g are shown in Table 2 below: [Table 2] Surprisingly, the increase in hardness, elasticity, and chewing force of the products shown in Table 1 did not come at the expense of a decrease in moisture content. As can be seen from Table 2, the moisture content of the tested products remained similar before and after pasteurization.

[0085] Preparation Example 2 [Table E]

[0086] All powdered ingredients were slowly added with gentle stirring to water heated to approximately 50°C. The mixture was then heated to 70-80°C until all the powder was dissolved. Flavoring and coloring were then added and mixed thoroughly until the mixture had a viscosity of 1,000-5,000 centipoise (1-5 Pa.s), suitable for use in standard industrial food production injection molding machines.

[0087] The mixture was poured into a mold to form a three-dimensional shape, such as a teardrop. The mixture was then cooled to reduce the solidification time: 15 minutes at 4°C and 9 minutes at -11°C.

[0088] Variations Following the procedure outlined above, products were prepared using the following gelling agent mixtures, where the exemplified percentages are weight percents based on the combined weight of all dry and liquid ingredients in the solution prior to molding or deposition. i) Gelatin (1.38% by weight) and agar (0.83% by weight) ii) agar (1.4% by weight) and pectin (0.47% by weight) iii) agar (1.4% by mass), pectin (0.47% by mass), and locust bean gum (0.9% by mass) iv) Gellan gum (0.25% by mass) v) Carrageenan (1.5% by mass) vi) Gellan gum (1.5% by weight) and locust bean gum (0.75% by weight)

[0089] All of the above combinations resulted in excellent quality products with good handling consistency and good visual texture.

[0090] You may replace all or part of the water in the above recipes with other drinkable water-based liquids, such as fruit juice, milk, cereal, vegetable or nut milk.

[0091] It will be understood from the above discussion that, although the present invention is designed to provide products with a particularly high moisture content for the purpose of hydration therapy, the compositions and methods are equally applicable to the manufacture of confectionery. In the field of confectionery, moisture contents of the order of 90% by weight or higher may not be required. In other words, it may not be necessary to replace all bulk sweeteners in a typical confectionery product with moisture. Therefore, particularly in the field of gummy and jelly confectionery, moisture contents of 20% by weight or higher may be selected for a particular product. Preferably, in accordance with the present invention, the moisture content of confectionery products is at least 25% by weight or higher, 40% by weight or higher, 50% by weight or higher, 60% by weight or higher, or 70% by weight or higher. Most preferably, in accordance with the present invention, confectionery products contain at least about 80% by weight of moisture (or water-based beverages).

[0092] Hydration therapy As detailed above, it is an object of the present invention to provide a product suitable for use as hydration therapy, particularly, but not exclusively, for dementia patients. To this end, it is advantageous to provide the product of the present invention in a form that will attract a person's attention to the product and make it easy to use. The inventors have found that teardrop-shaped products, which are formed into "bite-sized" versions of the product, are particularly successful.

[0093] An advantage of the above-described system is that the resulting solid hydration matrix is ​​consumed more frequently. When presented in this form, consuming the solid hydration matrix can be more enjoyable. This is especially true for individuals with lower cognitive abilities who may struggle to stay hydrated using traditional methods.

[0094] Another advantage of providing a product in a teardrop shape is that the shape makes the product easier to use. The teardrop shape can be provided in an easy-to-grab form from a tray, which is beneficial for people with impaired manual dexterity, poor eyesight, reduced grip strength, and / or reduced coordination.

[0095] An added benefit of providing liquid in a solid matrix and in a "bite-sized" format is that it encourages behavior, i.e., eating "small amounts often," which may give the body time to efficiently process the fluid ingested from the product, resulting in desirable hydration.

[0096] Another benefit of providing liquid in a solid matrix and in individual portions is that portions can be easily assessed, allowing caregivers to easily assess how much liquid their care recipient has ingested from the product and therefore confidently ensure adequate hydration.

[0097] The product may be mixed with additives that increase the rate or amount of fluid absorbed, such as electrolytes, or carbohydrates; or nutritional ingredients such as vitamins and minerals.

[0098] The advantages of the above-described system are that it can provide maximum hydration, thereby optimizing the amount of fluid absorbed. The system reduces the amount of water in the solid matrix that needs to be ingested, which is beneficial in situations where food intake is restricted. This is also beneficial in that it can reduce urine output, which can prevent some individuals from absorbing enough fluid from their normal fluid intake.

[0099] The present invention provides gummy and jelly formulations that achieve high moisture content confections by effectively replacing the bulking agent of traditional bulk sweeteners entirely with water as the bulking agent. The compositions provide sugar-free confections without relying on polyols or other bulk sweeteners that have adverse gastrointestinal effects.

[0100] The inventors have also surprisingly found that the composition can be deposited into a hard, easy to handle product without the need for a time-consuming stove process.

[0101] The inventors have also found that the products of the present invention can be subjected to sterilization without any adverse effect on the molding of the product, and furthermore, sterilization has the surprising effect of enhancing the physical properties of the product.

[0102] As a result, the present invention provides gummy and jelly products and methods of making gummy and jelly products that do not require a curing 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 formed into relatively large sizes. The present invention is even more surprising in that it can produce products having moisture contents of up to about 95% by weight or more.

Claims

1. A composition for preparing an edible product, the composition comprising 0.2%-3% by weight of at least one polysaccharide gelling agent, the remainder being water.

2. 10. The composition of claim 1, wherein the at least one polysaccharide gelling agent is one or more of agar, pectin, locust bean gum, gellan gum, carrageenan, guar gum, konjac, grian gum, gum arabic, xanthan gum; alginate, arabinoxylan, arrowroot, carboxymethylcellulose, cassia gum, cellulose, curdlan, gellan, guar gum, gum arabic, karaya gum, konjac, kudzu, marshmallow root, pectin, starch, xanthan gum, and β-glucan.

3. 3. The composition according to claim 1, further comprising gelatin in an amount of up to 1.5% by weight.

4. 10. The composition of any one of the preceding claims, wherein the at least one polysaccharide is at least one of agar, pectin, locust bean gum, gellan gum and carrageenan.

5. 10. A composition according to any one of the preceding claims, comprising 0.5%-2.00% by weight of agar and 0.05%-1.0% by weight of galactomannan polysaccharide, the remainder being water, preferably characterized in that the galactomannan polysaccharide is present in an amount of 10%-40% by weight of the amount of agar.

6. 6. The composition of claim 5, wherein the galactomannan polysaccharide has a mannose to galactose group ratio of about 4 mannose groups to 1 galactose group, and preferably the galactomannan polysaccharide is carob gum or locust bean gum.

7. 10. The composition of any one of the preceding claims, further comprising at least one electrolyte component in an amount of up to about 0.5% by weight, optionally the at least one electrolyte component being 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.

8. 10. The composition of any one of the preceding claims, further comprising: i) a 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; and / or ii) one or more nutritional compositions, optionally one or more vitamins, minerals, fats or amino acids; and / or iii), 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; and / or iv) up to about 5% by weight of a starch or starch-derived polysaccharide, preferably about 1-3% by weight, more preferably about 2% by weight, optionally the polysaccharide is maltodextrin.

9. 10. A composition according to any one of the preceding claims, having a water content of at least 92% by weight, preferably at least 94% by weight.

10. 10. The composition according to any one of the preceding claims, further comprising at least one fragrance, preferably in an amount of at most about 0.5% by weight, more preferably at most about 0.4% by weight; and / or at least one colorant, preferably in an amount of at most about 0.5% by weight, more preferably at most about 0.2% by weight, more preferably at most about 0.15% by weight.

11. 10. A composition according to any one of the preceding claims, wherein the composition is a sugar-free composition and / or does not contain any ingredients with laxative properties.

12. A confectionery product or hydration therapy product comprising or formed from a composition according to any one of the preceding claims.

13. 13. The product of claim 12, further comprising at least one liquid pocket within the product.

14. A method of preparing an edible product, comprising the steps of: i) preparing a gelling agent composition comprising at least one polysaccharide gelling agent, and optionally gelatin; ii) adding a gelling agent composition to water in an amount of about 1% to about 5% by weight, preferably about 1% to about 3% by weight; iii) heating the mixture in water to form a solution; iv) heating the solution to a temperature above the dissolution temperature of the agar; v) cooling the solution to a temperature above the solidification temperature of the agar; vi) depositing the solution; and vii) allowing the deposited solution to solidify to form a solidified confectionery product.

15. 15. The method of claim 14, wherein the at least one polysaccharide gelling agent is one or more of agar, pectin, locust bean gum, gellan gum, carrageenan, guar gum, konjac, grian gum, gum arabic, xanthan gum; alginate, arabinoxylan, arrowroot, carboxymethylcellulose, cassia gum, cellulose, curdlan, gellan, guar gum, gum arabic, karaya gum, konjac, kudzu, marshmallow root, pectin, starch, xanthan gum, and β-glucan.

16. 16. The method of claim 14 or 15, further comprising gelatin in an amount of up to 1.5% by weight.

17. 17. The method of any one of claims 14 to 16, wherein the at least one polysaccharide is at least one of agar, pectin, locust bean gum, gellan gum, and carrageenan.

18. 18. The method of any one of claims 14 to 17, wherein the gelling agent composition comprises 0.5% to 2.00% by weight agar and 0.05% to 1.0% by weight galactomannan polysaccharide, the remainder being water, and preferably the galactomannan polysaccharide is present in an amount of 10% to 40% by weight of the amount of agar.

19. 19. The method of claim 18, wherein the galactomannan polysaccharide has a mannose to galactose group ratio of about 4 mannose groups to 1 galactose group, and preferably the galactomannan polysaccharide is carob gum or locust bean gum.

20. 20. The method of any one of claims 14-19, wherein the gelling composition is formed by mixing agar powder and galactomannan polysaccharide powder in a ratio of about 10 parts by weight agar powder to about 1-4 parts by weight galactomannan polysaccharide powder to form an agar-galactomannan polysaccharide mixture.

21. 21. The method of any one of claims 14 to 20, wherein the mixture obtained in step ii) comprises 0.5%-2.00% by weight of agar and 0.05%-1.0% by weight of galactomannan polysaccharide, the remainder being water.

22. 22. The method of any one of claims 14-21, wherein the gelling agent composition of step i) further comprises: a) a non-nutritive sweetener, optionally present in an amount of at most about 0.1% by weight, preferably at most about 0.05% by weight, more preferably at most about 0.025% by weight, based on the total content of the mixture formed with water in step ii); and / or iii), preferably in an amount of up to about 5% by weight, more preferably about 1-3% by weight, and even more preferably about 2% by weight, of starch or starch-derived polysaccharide, based on the total content of the mixture formed with water in step ii), wherein optionally the polysaccharide is maltodextrin.

23. 23. The method according to any one of claims 14 to 22, wherein the cooling step v) comprises at least one intermediate step of: a) cooling the solution to a first intermediate temperature and adding at least one electrolyte component in an amount of up to about 0.5% by weight, wherein optionally the at least one electrolyte component is sodium chloride and / or potassium chloride, and optionally the first intermediate temperature is about 80°C; and / or b) cooling the solution to a second intermediate temperature lower than the first intermediate temperature and adding an acidic buffer mixture, wherein optionally the acidic buffer mixture comprises trisodium citrate and at least one of malic acid and citric acid, and further optionally the acidic buffer mixture can be added in an amount up to about 1.0% by weight, and further optionally the second intermediate temperature is about 70°C; and / or c) adding at least one flavoring agent, preferably in an amount of at most about 0.5% by weight, more preferably at most about 0.4% by weight; and / or adding at least one coloring agent, preferably in an amount of at most about 0.5% by weight, more preferably at most about 0.2% by weight, more preferably at most about 0.15% by weight.

24. 24. The method according to any one of claims 14 to 23, characterized in that the method does not include a stoving or curing step.

25. 25. A method according to any one of claims 14 to 24, further comprising the step of pasteurising the set confectionery product.

26. 26. The method of any one of claims 14-25, further comprising forming at least one liquid pocket within the solidified product, optionally by injecting liquid into the composition at a time during the solidification step such that the mixture is viscous enough to trap liquid bubbles, but fluid enough to deform to accommodate an added amount of liquid without bursting, or by adding one or more frozen pellets of liquid to the mixture prior to casting or molding.

27. 1. A method for increasing the firmness of a gummy or jelly product, the method comprising the step of pasteurizing the gummy or jelly product.

28. 28. The method of claim 27, wherein the gummy or jelly product is a product according to claim 12 or claim 13, or is a product obtainable by a method according to any one of claims 14 to 27.

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