Gummy candy or gummies containing improved functional ingredients with controlled release over time

Abstract

A gummy candy is provided that contains improved functional ingredients in capsule form and / or granules that are released in a controlled manner over time. [Solution] The gummy candy contains an improved functional ingredient 2 in the form of capsules and / or granules, which is appropriately improved so as not to significantly change the solubility and pH of the dough or interfere with the gelling process during the manufacturing process of the gummy candy, and the improved functional ingredient contains an active substance or functional ingredient 3 encapsulated in capsules or granules 4, which are excipients for making microcapsules, and the excipients are either or a combination of glyceryl dibehenate, hydroxypropyl cellulose, and / or ethyl cellulose. Furthermore, the functional ingredient contains the excipient in a ratio of 20 to 80%.

Description

[Technical field]

[0001] The object of the invention is, as the name of the invention suggests, a gummy candy, also known as gummies, containing a functional ingredient in capsule form and / or granules, which is called an improved functional ingredient, which is capable of releasing active substances for health in a controlled manner over time.

[0002] The present invention is characterized in that it is possible to produce gummies or gummy candies that have been infused with encapsulated, microencapsulated or coated substances within and / or on the surface thereof, and the encapsulated, microencapsulated or coated substances further contain beneficial substances therein, such as plant extracts, powdered, liquid or semi-solid botanicals, amino acids, proteins (e.g. collagen), vitamins, minerals, oils, fiber, live or intermittently sterilized probiotic microorganisms, and the like.

[0003] These capsules, microcapsules or coated substances (hereinafter referred to as "improved substances") have the property of releasing the active substance contained therein in a controlled manner, i.e., they allow the active substance to be released in small amounts over time, as opposed to the total release of conventional substances. This property allows the physiological activity of the used substance to be optimized and prolonged, which is a major therapeutic advantage compared to conventional substances.

[0004] Controlled release of active ingredients is a technology currently on the market, but this technology has never been applied to a gummy candy form or matrix. The manufacturing of gummy candies involves production conditions of high temperature, high humidity and low pH, which makes it impractical to use capsules or microencapsulated active ingredients, as the encapsulation system would be destroyed and the contained active ingredients would not be given the properties of controlled release.

[0005] Controlled release allows the active ingredients to have a prolonged effect on health, and is therefore an innovation that gives the product greater bioactivity compared to standard products.

[0006] Thus, the present invention is limited, on the one hand, to the field of gummy candies or gummies, and, on the other hand, to the field of functional ingredients for controlled release over time. [Background technology]

[0007] The use of delayed-release materials, i.e. materials with the property of releasing active substances in a controlled manner over time, is common in current medical practice because they offer therapeutic improvements for certain medical conditions compared to traditional drugs that do not provide a controlled release of the active ingredient, but this technology has never been applied to a gummy or gummy candy matrix.

[0008] Gummies are chewy candies, usually but not necessarily sweet, made from gelatin, pectin, starch, agar, carrageenan, collagen, or other proteins or amino acids, and other ingredients with gelling ability, to which sweeteners, flavors, and food colorings have been added. They are given a finish to prevent them from sticking together, and the finish consists of a coating based on vegetable oils, sugars or polyols, acids or some amino acids and / or proteins (e.g., glycine). Gummies come in an endless number of shapes, including bears and other animals, cola bottles, rings, various fruits, tablets, and capsules.

[0009] Gummies may be considered a form of food. To date, no gummies are known that contain functional ingredients, the composition of which includes an improved active ingredient with controlled release properties. The inclusion of such improved functional ingredients requires modification of the usual base ingredients that form these products, as well as modification of the solubility and homogenization behavior of the liquid or semi-solid dough in the initial manufacturing process of the gummies, and various important parameters that affect the gelling and / or solidification process of this new form (e.g. pH, dry residue, Brix, solubility, temperature and humidity).

[0010] The production of gummies containing modified active ingredients for controlled release is novel, and therefore there are no gummies on the market that are capable of releasing the active agent in a controlled manner over time.

[0011] Gummies require a liquid or semi-solid base that reacts with the gelling agent to solidify the gummy dough. Traditionally, the liquid or semi-solid bases used are sugar, glucose syrup, sweeteners, or other polysaccharides such as fiber. These compounds are capable of reacting with gelling agents such as (for example) pectin or gelatin to solidify the gummy without significantly altering the key parameters required for traditional gummy manufacturing, such as organoleptic properties, pH, Brix, or high temperatures (above 80°C).

[0012] Adding the improved active ingredients described above to the conventional base ingredients above presents great difficulties in achieving proper and stable gelation of the gummies.

[0013] Accordingly, it is an object of the present invention to develop a gummy candy containing a food functional ingredient that has been modified to have controlled release properties over time.

[0014] The novelty is that the addition of these improved functional ingredients does not significantly change the solubility and pH of the dough, nor does it interfere with the gelling process during the manufacturing process of the gummy candy. Also, these improved functional ingredients are not denatured during the manufacturing process of the gummy candy. For the purpose of the present invention, a gummy candy or gummy candy has been developed that can obtain improved functional ingredients capable of releasing active ingredients over time, as described below and in the essence of claim 1. Summary of the Invention [Problem to be solved by the invention]

[0015] The object of the present invention is, firstly, to provide a gummy candy or gummies comprising appropriately modified functional ingredients in capsule form and / or granules, the functional ingredients having the particularity of controlled release over time, and, secondly, to provide a method for the preparation of said gummies. [Means for solving the problem]

[0016] The essence of the invention is that the functional ingredients in capsule form and / or granules are appropriately modified so as not to significantly alter the solubility and pH of the dough or interfere in any way with the gelling process during gummy manufacturing, and the encapsulation process requires the use of specific substances.

[0017] The gummy candy or gummies have encapsulated, microencapsulated or coated active substances inside and / or on the surface, which active substances are plant extracts, powdered, liquid or semi-solid plants, amino acids, proteins (e.g. collagen), vitamins, minerals, oils, fibers, live probiotic microorganisms or intermittently sterilized probiotic microorganisms. These encapsulated, microencapsulated or coated functional ingredients have the property of releasing the active substances contained therein in a controlled manner.

[0018] Controlled release allows the active ingredients to have a prolonged effect on health.

[0019] There are many excipients that can be used to microencapsulate the active substance and achieve delayed release. The main excipients are: polymeric substances, hydroxypropyl methylcellulose, hydroxypropyl cellulose, hydroxyethyl cellulose, polyvinylpyrrolidone such as lecithin, glyceryl behenate phospholipids, polysorbates such as Tween, sorbitan monooleate such as Span, polyoxyethylene ethers, polyoxyethylene castor oil, polyvinylpyrrolidone and glycerol.

[0020] Although these excipients can provide properties that release substances in a controlled manner, they cannot survive the manufacturing process of functional gummies and therefore cannot be used to obtain gummies according to the present invention.

[0021] The only excipients for microencapsulation that have survived the gummy manufacturing process detailed herein while achieving the formation of microparticles and / or capsules or coatings are those made with any or combination of the following excipients: glycolic acid dibehenate, hydroxypropyl cellulose, and / or ethyl cellulose.

[0022] 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, monodoglycerides, glycerol monostearate, glyceryl monostearate, and monostearin.

[0023] Hydroxypropyl cellulose: A hydrophilic colloid derived from cellulose containing hydroxypropoxyl and methoxyl groups.

[0024] Ethyl cellulose (etilcelulosa), also known as Celulosa de Etilo, is obtained by treating alpha cellulose extracted from plant fibers with mineral acids.

[0025] To achieve controlled release of the active ingredient and to withstand the manufacturing conditions of gummies, the excipient / active ingredient ratio must be in the range of 20-80%, the particle size of each modified ingredient must be less than 1.5 mm, and the maximum humidity must be less than 10%.

[0026] Although the process of encapsulation is not the subject of this invention, a brief description of the most common processes is provided as a general overview of microencapsulation, which can be of several types: those based exclusively on physical phenomena, those that utilize chemical polymerization reactions to produce the capsule wall, and those that combine physical and chemical methods.

[0027] There are many types of microencapsulation, which can be classified into two groups according to the references cited (Vilstrup, 2004): -Type A microencapsulation processes based on chemical processes: Type A microencapsulation processes include complex coacervation, incompatible polymer-polymer, and immersion injection processes. - Type B microencapsulation processes based on physical processes: drying by atomization (spray drying), cooling after atomization (spray cooling), fluidized bed coating, rotating disk with multiple holes. Any of the techniques described can be used to obtain the microcapsules that are the object of the invention.

[0028] The composition of the gummy dough gummies or gummy candies described in the present invention is as follows: - carbohydrates (glucose syrup and sugar syrup), fiber, protein, fruit (in the form of concentrated or natural juice) and / or natural or artificial sweeteners, gelling agents, -Fragrance, -Coloring agent, -Improved functional ingredients are improved food functional ingredients, -water, -acid.

[0029] Additionally, supplementary information includes: -pH adjusters, - Specific coatings based on sugars, sweeteners, fruits, fibers, acids, amino acids, proteins, bacteria and / or improved functional ingredients as described in this invention.

[0030] The improved functional ingredient includes an active substance or functional ingredient that is encapsulated in a capsule or granule that is a microencapsulating excipient, which excipient is one or a combination of the following excipients: glycolic acid dibehenate, hydroxypropyl cellulose, and / or ethyl cellulose. Additionally, the functional ingredient must contain 20-80% of the excipient.

[0031] Unless otherwise stated, all technical and scientific elements used herein have the meanings commonly understood by those skilled in the art to which the invention pertains. Procedures and materials similar or equivalent to those described herein can be used in practicing the invention.

[0032] Throughout this specification and claims, the term "comprises" and its derivatives are not intended to exclude other technical features, additions, components or steps. Other objects, advantages and features of the invention will become apparent in part from the specification and in part from the practice of the invention to those skilled in the art.

[0033] In order to supplement the description of this specification and to facilitate a further understanding of the features of the present invention, the following set of drawings are provided, by way of example and not of limitation, as an integral part of this specification, in accordance with a preferred embodiment of the present invention. [Brief description of the drawings]

[0034] [Figure 1] FIG. 1 is a diagram of a gummy candy containing improved functional ingredients within and on its surface. [Diagram 2] FIG. 2 is a detailed view of the improved functional ingredient. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0035] BRIEF DESCRIPTION OF THE DRAWINGS The preferred embodiments of the present invention are described below with reference to the drawings.

[0036] FIG. 1 shows a gummy candy or gummy (1) containing an improved functional ingredient (2) therein or on its surface, the functional ingredient being a capsule-like and / or granular functional ingredient.

[0037] FIG. 2 shows that each capsule or granule of the improved functional ingredient (2) is composed of an excipient (4) for microencapsulation and some active substance (3) contained in the excipient, which is one of the following excipients or a combination thereof: glyceryl dibehenate, hydroxypropyl cellulose and / or ethyl cellulose. Furthermore, the functional ingredient must contain the excipient in a proportion of 20-80%.

[0038] The composition of the gummy dough gummies or gummy candies according to the present invention in one embodiment is as follows: -Carbohydrates (glucose syrup and sugar syrup), fiber, protein, fruit (in the form of concentrated or natural juice) and / or natural or artificial sweeteners: 60-93.78%; -Gelling agent: 1-10%, -Fragrance: 0.01%~5%, -Coloring agent: 0.01%~5%, - Improved functional ingredients are improved food functional ingredients: 0.1-25%. Functional ingredients must contain excipients in a ratio of 20-80%. -Water: 5~25%, -Acid: 0.1-5%.

[0039] Percentages are by weight of the final composition. Ingredients listed must total 100%.

[0040] Additionally, it includes: -pH adjusters, - Specific coatings based on sugars, sweeteners, fruits, fibers, acids, amino acids, proteins, bacteria and / or improved functional ingredients as described in this invention.

[0041] The percentages of pH adjusters and coatings are small compared to the other percentages listed.

[0042] The improved ingredient includes an active substance or functional ingredient that is encapsulated in a capsule or granule that is a filler for microencapsulation, the filler being any one or a combination of the following excipients: glyceryl dibehenate, hydroxypropyl cellulose, and / or ethyl cellulose, wherein the functional ingredient must further include the excipient in an amount of 20-80%.

Claims

1. A gummy candy or gummy containing an improved functional ingredient that is controlled-released over time, the gummy candy or gummy (1) containing an improved functional ingredient (2) that is a capsule-shaped and / or granular functional ingredient inside or on the surface, the composition of the gummy candy or gummy comprising: - carbohydrates, fibre, protein, fruit (in the form of concentrated or natural juices) and / or natural or artificial sweeteners, which are glucose syrups and sugar syrups; - gelling agents, -Fragrance, -Coloring agent, - Improved functional ingredients are improved food functional ingredients, -water, -acid and moreover, pH adjusters, - Specific coatings based on sugars, sweeteners, fruits, fibres, acids, amino acids, proteins, bacteria and / or the improved functional ingredients described in this invention Including, The improved functional ingredient includes an active substance or functional ingredient (3) that is encapsulated in a capsule or granule (4) that is an excipient for forming a microcapsule, and the excipient is one of the following excipients: glyceryl dibehenate, hydroxypropyl cellulose, and / or ethyl cellulose, or a combination thereof, and the functional ingredient must contain the excipient in a ratio of 20 to 80%. A gummy candy or gummy containing an improved functional ingredient that is controlled-released over time.

2. The composition ratio of the gummy candy is: Carbohydrates (glucose syrup and sugar syrup), fiber, protein, fruit (in the form of concentrated or natural juice) and / or natural or artificial sweeteners: 60-93.78%, Gelling agent: 1-10%, -Fragrance: 0.01% to 5%, -Coloring agent: 0.01% to 5%, - Improved functional ingredients are improved food functional ingredients: 0.1-25%. The functional ingredient must contain 20-80% of an excipient. -Water: 5-25%, - Acid: 0.1-5% 2. A gummy candy or gummy comprising an improved functional ingredient for controlled release over time according to claim 1 ,

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