ANTI-DIABETIC FUNCTIONAL LOZENGE COMPOSITION CONTAINING FIG (FICUS CARICA) SEED OIL.

Abstract

The invention relates to the development of functional and anti-diabetic hard lozenge compositions containing fig seed oil in the field of food technology, characterized by: preparation of an initial mixture in which sucrose constitutes 75% to 80% by mass and glucose syrup constitutes 20% to 25% by mass, with a DE value of 38 to 42; preheating this initial mixture in a vacuum boiler at 60°C to 80°C; boiling the preheated mixture under vacuum at 132°C to 140°C to reduce its moisture content to 1% to 3% to obtain a low-moisture sucrose-based lozenge matrix; cooling this lozenge matrix to 120°C to 125°C; and adding fig seed oil at a concentration of 0.2% to 0%.The process involves pre-emulsifying the fig seed oil using 5% lecithin and reducing the droplet size to between 2 and 5 micrometers with approximately 30 seconds of high-speed pre-mixing; adding the pre-emulsified fig seed oil to the pastille matrix at a rate of 1% to 3% of the total mixture weight, while cooling the mixture to a temperature between 120°C and 125°C; mixing the mixture for 30 to 45 seconds after the oil addition; shaping the resulting mixture into pastilles; and cooling the shaped pastilles at a temperature of 20°C to 22°C and 40% to 55% relative humidity for 15 to 30 minutes.

Description

ANTI-DIABETIC CONTAINING FIG (FICUS CARICA) SEED OIL. COMPOSITION OF FUNCTIONAL LOZENGES Technological Field: The invention relates to a functional and anti-inflammatory product containing fig seed oil, within the field of food technology. It is related to the development of diabetic-specific hard lozenge compositions. State of the Art: Lozenges are typically sugar-based or made with sugar, and are designed to be consumed by being sucked in the mouth. These are food and / or pharmaceutical products prepared in a hard or semi-hard form that do not contain additives. In the field of food technology, lozenges are mostly categorized as hard lozenges, soft lozenges, and gel lozenges. They are classified into categories. Hard pastilles are described in technical literature as a mixture of sugar and glucose syrup boiled at high temperatures. obtained by transforming it into a low-moisture (approximately 1–3% moisture content) amorphous glass matrix. The pastille matrix is ​​usually made of sucrose and glucose syrup at a temperature between 145–160°C. It is created by concentrating the ingredients. During the cooling phase, flavorings, essential oils, Acidity regulators, colorants, or functional components are added. In traditional pastille production, essential oils (such as peppermint) are mostly used as aromatic components. oils (menthol, lemon oil, eucalyptus oil, etc.) are used. However, these oils Due to their volatility, they are usually mixed into the lozenge matrix at a low temperature (110–120°C). Some vegetable or functional oils are added to the hard lozenge formulation. There are technical limitations. These limitations include the sugar matrix of the fat phase. The difficulty of homogeneous distribution within the system, and the oxidation of fats at high temperatures. This includes damage that can cause the product to become dull or crystallize. 1In recent years, functional ingredients (herbal extracts, vitamins, Studies on the use of herbal (essential oils, probiotics) have increased, but herbal hard pastilles of high-value oils of various origins (cold-pressed oils, seed oils, etc.) Methods for stabilizing it in a way that is suitable for its technology have remained limited. The direct addition of these types of oils to lozenge production generally does not provide the desired sensory quality. It does not provide this or leads to heat-induced oxidative deterioration during production. Although there are pastilles containing oil in current techniques, most of these oils are standard aromatic. essential oils are functional seed oils in a stable form in the lozenge matrix. There are a limited number of methods for adding it. Also, the fat in the lozenge... homogeneous distribution, retention of fat in the sugar matrix in a non-porous manner, and Maintaining the desired gloss / hardness level of the product remains a technical challenge. It constitutes. Therefore, vegetable seed oils with functional properties, especially Oils containing highly antioxidant and delicate components, in the form of hard lozenges. Solutions are needed that will allow for stable use. Herbal ingredients to be used in lozenge formulations containing functional components In selecting raw materials, the component should have both a biologically valuable content profile. It is important that it both has this feature and is technically adaptable to the lozenge production process. It contains, in this context, fig seed oil, a high percentage of unsaturated fatty acids, It is a functional food because it is a vegetable oil containing tocopherols and phytosterols. It is a remarkable raw material in terms of its applications. In the literature, figs... sunflower seed oil is particularly rich in linolenic acid, linoleic acid, and oleic acid. It is known to contain high levels of γ-tocopherol. Fig seed oil is a highly concentrated oil obtained from the seeds of ripe fig fruit. It is a vegetable oil containing unsaturated fatty acids, tocopherols, and phytosterols. Although its composition varies depending on the fig variety and growing conditions, it mainly consists of oleic and linoleic acids. It is rich in acid. It also contains vitamin E derivatives, which have natural antioxidant properties. It contains polyphenols and volatile components. Therefore, fig seed oil... It is considered a functional food ingredient. Fig seed oil is usually obtained by the cold-pressing method, and this method This ensures the preservation of the oil's biologically valuable components. It is resistant to heat and... Because it has a structure sensitive to oxygen, it should not be exposed to high temperatures directly. It may exhibit oxidative deterioration when it comes into contact with these applications. This situation... one of the main factors limiting the use of oil in products requiring high temperatures one of them. Patent application number CN101843665B describes Ficus carica (fig) leaf extract. The lozenge containing the product is described in the main patent application number CN107772330A. fig lyophilized (freeze-dried) powder, whose raw material is fig, combined with eucalyptus oil. By combining them into a "lozenge / pastille" form, it is a health product that is easy to carry and practical to store. The aim is the production of food. In patent application number CN103191195A, Ficus is mentioned. Oral tablets containing carica and honeysuckle flower extract and my preparation method It has been mentioned. The literature contains information on the production of pastilles from fig flowers, fig leaves, and fig powder. It has been observed that some lozenges are made from fig seed oil. However, no evidence of lozenge production using fig seed oil has been found. The main reason for this, according to the existing literature, is the use of fig seed oil in pastille production. This is due to its unsuitability. Specifically, the vitrified hard matrix of the hard pastille. Given this, the use of fixed oils can lead to a number of problems. This is due to the potential for disruptions (phase separation, fat discharge, etc.). In the current technique as well... vegetable seed oils are stably incorporated into products prepared at high temperatures, such as lozenges. Its addition is applicable only to a limited extent in food technology. Therefore, the literature... When evaluated, a new technology that can overcome this deficiency is possible. It is clear that it will be needed. Description of the invention: 3. The primary goal of the invention is to create a compound with high biological value but that is sensitive to heat and oxygen. Fig seed oil, in the form of hard lozenges, is stable, controlled, and safe for consumers. The goal is to transform it into an acceptable structure. In this respect, the invention, using existing technology, is plant-based. and the inability to distribute the functional oils homogeneously within the hard lozenge matrix, Oxidative deterioration at high temperatures causes dulling or phase loss on the product surface. such as the formation of decomposition and the inability to maintain the desired brightness and hardness values. It provides solutions to technical problems. At the same time, fig seed oil directly... limitations stemming from its inability to be used in products requiring high temperatures by incorporating this oil into lozenge form in a way that preserves its functional properties. It ensures that it is done. One of the key advantages of the invention is the biologically active ingredient in fig seed oil. the components can be taken in low doses in a regular, controlled and repeatable manner It provides the opportunity. Fig seed oil has antidiabetic, antiviral, anticancer and wound healing properties. It contains components associated with healing effects. Thanks to its lozenge form, this The components can be presented in more measured amounts for daily use, and also slowly in the mouth. Due to dissolution, fat-soluble active substances remain in contact with the oral mucosa for a longer period. Contact is possible. This is especially true for sublingual or intraoral absorption. In this respect, it creates a usage advantage that supports the functional effect. Another important advantage is the increased functional and antioxidant value of the product. Fig seed oil is rich in tocopherols, phytosterols, and polyphenols. This gives the pastille anti-oxidative stress qualities, making it superior to an ordinary product. It moves it from being just a confectionery to the functional food category. Furthermore... The invention involves the addition of oil at a controlled temperature and its support by suitable dispensing systems. Thanks to this, these sensitive components are protected from loss during production. The aim is not only to add fig seed oil to the pastille, but also to... This also ensures that its functional value is preserved throughout the process. The invention offers significant advantages from both a sensory and commercial perspective. Fig seed. The oil's unique, slightly nutty aroma gives the pastille a natural taste profile. and differentiates the product in the market. In addition, animal fats or synthetics 4. Using a plant-based oil instead of flavorings, for those seeking natural and herbal ingredients. It produces a product that better meets consumer expectations. Therefore, the invention... not only technically, but also in terms of user experience and product positioning. It provides an advantage. Another important advantage of the invention is that fig seed oil is present in the lozenge matrix. The key is to ensure homogeneous distribution and maintain product stability. The low oil content... In the proportions, with appropriate dispersants and a pre-emulsification approach, the phases are introduced into the system. It helps prevent decomposition, surface dulling, and structural deterioration. Thus, the product retains both its physical appearance and textural integrity. They are able to protect against fat. In addition, the low moisture content of the lozenges prevents fat accumulation. The biological components inside remain stable for a longer period compared to liquid or creamy products. This contributes to preserving the functional value throughout the shelf life. It allows for its protection. Detailed Description of the Invention: The terminology used here is intended solely to describe specific applications. and does not limit the scope of the invention. Used here The term "and / or" refers to any of the items listed as related. It includes one and all combinations thereof. Also, the singular "one" used here, "one" The terms "number" and "specified" are used in their plural forms unless the context explicitly indicates otherwise. It is designed to include singular forms such as those mentioned above. Furthermore, the terms used in this specification... The terms "includes" and / or "contains" refer to the specified features, steps, processes, It indicates the presence of elements and / or components, but one or more other features, steps, processes, elements, components and / or groups thereof It will be understood that this does not exclude its existence or addition. Unless otherwise noted, all terms used herein (including technical and scientific terms), in the sense that a person with general knowledge in the field to which this invention belongs would generally understand it They have the same meaning. Furthermore, as defined in commonly used dictionaries... The terms will have a meaning consistent with the context of the relevant field and this explanation. It should be interpreted in 5 ways, idealized unless otherwise explicitly defined here. or it will be understood that it will not be interpreted in an overly formal sense. The description of the invention will reveal a series of techniques and steps involved. These are: Each of them provides benefits individually, and at the same time, one or more of them can be used together. In some cases, all of the other techniques described may be used in combination. Accordingly, To ensure clarity, each step in the disclosure of the invention should be presented as accurately as possible. By doing this, unnecessary repetition of all combinations will be avoided. Together, the specification and claims, such combinations fully constitute an invention and claims. It should be read with the understanding that it falls within its scope. The invention relates to a product used in food technology that contains fig (Ficus carica) seed oil. The invention relates to a functional anti-diabetic lozenge composition. Within the scope of the invention, Fig seed oil, which is rich in biologically active components, has a strong stable, homogeneous and functional properties within the lozenge matrix This ensures that the pastille structure, prepared at high temperatures, is included. a vegetable seed oil that is sensitive to heat and oxidation under normal conditions This makes it possible to incorporate it into the product without it spoiling. The basis of the lozenge composition of the invention is a low-moisture sucrose-based sugar. It forms a matrix. This matrix consists of specific sucrose and glucose syrups. It is obtained by combining them in the following proportions. Preferably sucrose, total glucose syrup comprises 75% to 80% of the mixture by mass, and 20% to 25%. This is because the DE (Dextrose Equivalent) value of the glucose syrup should preferably be between 38 and 42. Selecting within this range helps to keep the crystallization behavior of the lozenge under control and It contributes to obtaining an amorphous structure with suitable hardness. In the production process Sucrose and glucose syrup are first placed in a boiler, preferably a vacuum boiler, and The mixture is preheated to approximately 60°C to 80°C. This preheating, homogenization of the components and controlled transition to the boiling stage. It provides. 6. After preheating, the mixture is taken to the boiling stage. An open cauldron is used. In applications, the mixing temperature is preferably in the range of 145°C to 158°C. is being increased. In applications carried out under vacuum, the boiling temperature is raised. The temperature is kept lower and processing is preferably carried out in the range of 132°C to 140°C. This The aim at this stage is to reduce the moisture content of the mixture to approximately 1% to 3%, thus eliminating the classic The goal is to obtain a low-moisture glass matrix suitable for a hard lozenge structure. The moisture content... digital refractometer or in-line proximity to increase production reliability It can be controlled with an infrared measurement system. Thus, in the subsequent stages... A suitable physical basis has been prepared for the functional oil component to be added. is happening. After the boiling process is complete, the lozenge matrix is ​​placed on a cooling rack or The mixture is transferred to a stirred cooling surface. At this stage, the temperature of the mixture is... It is important to lower the temperature in a controlled manner. Preferably, the temperature should be between 120°C and 125°C. It is reduced to this temperature range. This temperature range allows the fig seed oil to be incorporated into the matrix. This is a suitable range for the oil to contain polyphenols, tocopherols and other substances. It reduces the degradation of biologically active components due to high temperatures, especially. At temperatures above 130°C, rapid decomposition occurs in these components. Because of this, it is preferable not to add oil at higher temperatures. This In this respect, the invention addresses the oxidative stress resulting from the direct processing of oil at high temperatures. and offers a controlled process approach to prevent structural losses. Fig seed oil should preferably be pre-emulsified before being added to the lozenge matrix. It is subjected to a process. This process makes the fat phase more homogeneous within the sugar matrix. to ensure dispersion, reduce phase separation and prevent dulling or discoloration on the surface of the final product. It is applied to prevent unwanted structural defects. Pre-emulsification A suitable dispersant or surfactant can be used, whichever is preferred. Lecithin is used in applications. The lecithin concentration is preferably between 0.2% and 0.5%. It is selected within this range. The oil phase is allowed to sit for approximately 30 seconds before being added to the mixture. Uniform droplet size distribution achieved by high-speed pre-mixing. This is ensured. The resulting droplet size is preferably in the range of 2 to 5 micrometers. This ensures that the fat is kept stable within the lozenge matrix and that phase separation is prevented. It contributes to preventing it. The prepared fig seed oil is preferably added to the lozenge mixture at a rate of 1% to 3%. This range encompasses both sensory acceptability and functional content. It is considered suitable in terms of being presented at a sufficient level. Addition of oil. During this process, the mixture needs to be stirred briefly but effectively. Ideally, the mixing time is kept between 30 and 45 seconds. The mixing time... If it is longer than necessary, sucrose crystallization will start prematurely, affecting the product. deterioration of its texture and loss of the desired firmness and shine of the pastille This is possible. Therefore, the oil adding and distribution stage, temperature and time are important considerations. It is carried out in a controlled manner in terms of maintenance. Thanks to this controlled addition, figs The seed oil is evenly distributed within the lozenge and is biologically active. The components are protected as much as possible. After the oil has been added, the mixture is taken to the shaping stage. Shaping, mold casting method or a continuous mass of the mixture resembling a rope This can be achieved by shaping the mold. Mold casting is used. In applications, the casting temperature is preferably kept between 110°C and 115°C. Rope In applications where a similar mass formation method is preferred, the mixture Its viscosity is desired to be approximately in the range of 10,000 to 12,000 centipoise. This The viscosity range indicates that fig seed oil is homogeneous throughout the sugar matrix. the product form during transport and shaping without phase separation occurring It helps in their preservation. The invention is integrated into existing lozenge production lines. It is designed in such a way that it can be used and is compatible with known shaping techniques. It presents the production flow. The formed lozenges should preferably be stored at an ambient temperature of 20°C to 22°C and contain 40% to 55% alcohol. It is cooled under relative humidity conditions. Cooling time depends on the size of the product. Although it can vary, it is usually completed in 15 to 30 minutes. This During this stage, the lozenge structure hardens and takes on its final product form. The product is fully formed. Once the curing process is complete, the packaging process begins. During the packaging stage, 8. To maintain the oxidative stability of fig seed oil, low oxygen levels are used. Packaging materials with good permeability are preferred. If necessary... Oxygen absorbents are also used to keep the oxygen level inside the package under control. It can be used in a way that improves the functional content throughout its shelf life. The aim is to protect it. The lozenge composition that is the subject of this invention is derived from the naturally occurring components of fig seed oil. controlled, homogeneous and reproducible intake of biologically active components This provides an opportunity. By including fig seed oil in lozenge form, the product It is becoming more than just an aromatic pastille; it is taking on the characteristics of a functional food. It is transformed into a plant-derived composition with enhanced antioxidant properties. Furthermore, the slow dissolution of the lozenge in the mouth allows the fat-soluble active ingredients to penetrate the oral mucosa. This allows for longer contact with the skin. It has a low-moisture, hard lozenge structure. Thanks to this, fig seed oil is more stable compared to liquid or semi-fluid products. It also ensures that it is preserved in this way. These features relate to the subject of the invention. This increases the technical and commercial feasibility of the composition. 9

Claims

1- The invention relates to the production of functional hard lozenges containing fig (Ficus carica) seed oil. its method, and its characteristic;  sucrose to constitute between 75% and 80% of the mass of the mixture, and glucose the syrup is selected to constitute between 20% and 25% of the mass ratio of the mixture, The subject is a starting point where the DE value of the glucose syrup is between 38 and 42. preparation of the mixture,  The initial mixture in question is transferred to a vacuum boiler and heated to 60°C to 80°C. preheating between them,  Moisture is removed by boiling the preheated mixture under vacuum between 132°C and 140°C by reducing the sucrose content to between 1% and 3%, it is a low-moisture sucrose base. obtaining a lozenge matrix,  Cooling the lozenge matrix in question to a range of 120°C to 125°C,  Preparing fig seed oil using 0.2% to 0.5% lecithin subjected to emulsification process and high speed for approximately 30 seconds Pre-mixing to bring the droplet size to the range of 2 to 5 micrometers,  The pre-emulsified fig seed oil in question, the total mixture 1% to 3% by weight, at a temperature between 120°C and 125°C. Adding to the reduced lozenge matrix,  After adding the oil, the mixture should be stirred for 30 to 45 seconds.  shaping the resulting mixture into lozenge form and  The shaped pastilles are stored at a temperature of 20°C to 22°C and a relative humidity of 40% to 55%. Cooling for 15 to 30 minutes below the specified temperature is part of the process steps. 2- The method mentioned in Claim 1, characterized by its shaping step being die casting. This is done using this method and the casting temperature is kept between 110°C and 115°C. It is characterized by... 3- The method mentioned in Claim 1, its characteristic feature is that the shaping step involves the rope of the mixture. by being brought into a similar continuous mass form and fed into the shaping line It is characterized by its realization. 4- The method mentioned in Claim 3, its characteristic is; the mixture is transferred to the forming line. by maintaining its viscosity between 10,000 and 12,000 centipoise before feeding It is the characterization of the situation. 11