Polysaccharide gel product

Abstract

The present invention is directed to an edible product (e.g. dehydrated edible product) comprising a polysaccharide gelling agent and optionally a salt; wherein the edible product (e.g. dehydrated edible product) has a water content of 95 wt% or less based on the total composition. The polysaccharide gelling agent may have a three-dimensional matrix structure. The edible product (e.g. dehydrated edible product) may be rehydrated without dissolving or losing its shape. The invention additionally provides a process for the preparation of the edible product (e.g. dehydrated edible product) and a kit comprising same. A rehydrated edible product can form through immersion of said edible product (e.g. dehydrated edible product) in an aqueous solution.

Description

[0001] Polysaccharide Gel Product

[0002] Field of the Invention

[0003] The present invention relates to the field of edible products and particularly confectionery. More specifically, the invention relates to gel confectionary and the methods for preparing the same.

[0004] Background

[0005] In the state of the art, there is a focus on using gelatin in jellied sweets. For example, CA2857092A1 discloses the sugar confectionary product on the basis of a gelatin gel. However, with the increasing move towards natural and vegan products in society, there is a clear reason to replace this gelatin with compounds based on hydrocolloids of plant origin such as pectin, agar, gellan or starch. However, confectionary based on such plant-based compounds have marked notable sensory differences from products based on gelatin.

[0006] Less commonly used in jellied sweets or candies are polysaccharide gelling agents, such as carrageenans, alginates or gums. Carrageenan, has good gelation properties, high transparency and is inexpensive. Carrageenan is commonly found in gel food products, such as desserts like jelly, wherein it acts as a stabiliser and / or a thickener. Dairy-based products, such as ice cream, custards, yoghurts and condensed milk particularly benefit from the addition of carrageenan as it can interact with milk proteins (caseins) through Ca2+bridges.

[0007] The use of polysaccharide gelling agents, such as carrageenan, in confectionary has been reported in the prior art For example, CN112401045 A discloses a method for the preparation of soft sweets comprising carrageenan. This document addresses the hardness and brittleness associated with carrageenan sweets, and provides a more elastic and chewier alternative, which is more palatable for the end-user.

[0008] Gelled sweets or candies are typically inert products which are purchased in their final form and consumed directly. It would provide an additional entertainment value to a sweet or candy, particularly for children, if such a candy could be "made” or "grown” prior to consumption by some manipulation prior to use. If existing gel candies or similar products (e.g. formed from gelatine) are placed in excess fluid they will gradually be eroded and / or dissolved. Such products are thus unsuitable for rehydration prior to consumption.

[0009] The present inventors have established that by use of appropriate gelling polysaccharides, an edible product (e.g. dehydrated edible product) can be formed which, upon rehydration, swells to form a gel but returns to its shape prior to dehydration without dissolving.

[0010] Taking advantage of gel candies being mostly made of water, this added dehydration and then rehydration step by the consumer creates a fun novel aspect to the product. Additionally, the small dehydrated form of the product can be more easily transported and may be more robust to storage than the larger hydrated gel candy. Summary of the Invention

[0011] The present invention refers to an edible product (e.g. dehydrated edible product) comprising: a) polysaccharide gelling agent; and optionally b) a salt; wherein the edible product (e.g. dehydrated edible product) has a water content of 95 wt% or less (e.g. less than 50 wt%) based on the total composition.

[0012] In one embodiment, the edible product (e.g. dehydrated edible product) additionally comprises an edible colourant (such as those described herein).

[0013] In one embodiment the edible product (e.g. dehydrated edible product) which comprises or consists of particulate material with an average particle size of at least 0.1 cm.

[0014] In a further embodiment, the edible product (e.g. dehydrated edible product) comprises a polysaccharide gelling agent which has an order-disorder temperature in the range of 25 to 100 °C, which will preferably be in the range of 30 to 85 °C, such as 35 to 50 °C or 45 to 70 °C.

[0015] In a further aspect, the present invention refers to a kit comprising an edible product (e.g. dehydrated edible product) as defined herein, and an aqueous solution.

[0016] In an alternative aspect, the present invention refers to a process for preparing an edible product (e.g. dehydrated edible product), comprising: a) heating a mixture comprising: i) a polysaccharide gelling agent; ii) water; optionally iii) at least one salt; and optionally iv) at least one additive to a temperature above the orderdisorder transition temperature, such as 60 to 80 °C, to form a homogenous solution; b) cooling the homogenous solution from step a) to room temperature to form a gelled composition; and c) drying the gelled composition to form an edible product (e.g. dehydrated edible product); wherein the edible product (e.g. dehydrated edible product) has a weight which corresponds to 1.0 to 50 wt% of the gelled composition of step b).

[0017] In a preferred alternative aspect, the present invention refers to a process for preparing an edible product (e.g. dehydrated edible product), comprising: a) heating a mixture comprising: i) a polysaccharide gelling agent; ii) water; optionally iii) at least one salt; and optionally iv) at least one additive to a temperature above the order-disorder transition temperature, such as 60 to 80 °C, to form a homogenous solution; b) cooling the homogenous solution from step a) to room temperature to form a gelled composition; and c) drying the gelled composition to form an edible product (e.g. dehydrated edible product); wherein the edible product (e.g. dehydrated edible product) has a weight which corresponds to 1.0 to 15.0 wt% of the gelled composition of step b).

[0018] In a related embodiment, the present invention refers to a process for preparing an edible product (e.g. dehydrated edible product), comprising: a) heating a mixture comprising i) a polysaccharide gelling agent; ii) water; and optionally iii) at least one additive to a temperature above the order-disorder transition temperature, such as 60 to 80 °C, to form a homogenous solution; a2) preparing an aqueous solution of salt and adding this to the homogenous solution of step a) with continuous stirring; b)_cooling the homogenous solution from step a2) to room temperature to form a gelled composition; and c) drying the gelled composition to form an edible product (e.g. dehydrated edible product); wherein the edible product (e.g. dehydrated edible product) has a weight which corresponds to 1.0 to 50 wt% of the mixture in step a).

[0019] In a preferred related embodiment, the present invention refers to a process for preparing an edible product (e.g. dehydrated edible product), comprising: a) heating a mixture comprising i) a polysaccharide gelling agent; ii) water; and optionally iii) at least one additive to a temperature above the order-disorder transition temperature, such as 60 to 80 °C, to form a homogenous solution; a2) preparing an aqueous solution of salt and adding this to the homogenous solution of step a) with continuous stirring; b) cooling the homogenous solution from step a2) to room temperature to form a gelled composition; and c) drying the gelled composition to form an edible product (e.g. dehydrated edible product); wherein the edible product (e.g. dehydrated edible product) has a weight which corresponds to 1.0 to 15.0 wt% of the mixture from step a).

[0020] In a further embodiment, the present invention refers to an edible product (e.g. dehydrated edible product) prepared by a process as herein described.

[0021] In an alternative aspect, the present invention refers to a rehydrated edible product comprising: 0.2 to 20.0 wt% of polysaccharide gelling agent; 36.0 to 99.5 wt% of water and 0 to 12.5 wt% of salt.

[0022] In a further embodiment, the present invention refers to a rehydrated edible product formed from hydrating an edible product (e.g. dehydrated edible product) as described herein.

[0023] In a final embodiment, the present invention refers to the use of a polysaccharide gelling agent in the manufacture of an edible product (e.g. dehydrated edible product), which can rehydrate upon immersion in an aqueous solution.

[0024] Brief Description of the Figures

[0025] Figure 1 is a graphical representation of the transition from the gelled composition to the edible product (e.g. dehydrated edible product). This refers to the drying step c) of the process for preparing the edible product (e.g. dehydrated edible product). The effect of contacting the gelled composition with a non-solvent on the time taken to dry is evident. Figure 2 is a graphical representation of the time taken for rehydrating the edible product (e.g. dehydrated edible product). Figure 2 evidences that increasing the surface area to volume ratio of the edible product (e.g. dehydrated edible product) decreases the time taken to reach a suitable swelling degree (%). "Flavour” refers to an aqueous solution comprising additives (i.e. flavouring and / or sweetener) in addition to water.

[0026] Figure 3 shows the edible product (e.g. dehydrated edible product) (right) and the rehydrated edible product (left). The top edible product (e.g. dehydrated edible product) and rehydrated edible products comprise a plurality of holes within the structure. The weight of the top rehydrated edible product and the edible product (e.g. dehydrated edible product) is 5.2 and 0.2 g respectively. The bottom edible product (e.g. dehydrated edible product) and rehydrated edible product has a solid structure comprising no holes or channels. The weight of the bottom rehydrated edible product and solid edible product (e.g. dehydrated edible product) is 5.1 g and 0.2 g respectively. The scale is shown in centimetres.

[0027] Detailed Description of the Invention

[0028] Edible product (e.g. dehydrated edible product)

[0029] In one aspect, the present invention refers to an edible product (e.g. dehydrated edible product) comprising a) a polysaccharide gelling agent; and optionally b) a salt; wherein the edible product (e.g. dehydrated edible product) has a water content of 95 wt% or less based on the total composition.

[0030] In a preferred embodiment, the present invention refers to an edible product (e.g. dehydrated edible product) comprising a) a polysaccharide gelling agent; and optionally b) a salt; wherein the edible product (e.g. dehydrated edible product) has a water content of less than 50 wt% based on the total composition.

[0031] The term "edible” refers to the product being suitable for consumption by a human or animal.

[0032] The edible product is preferably a dehydrated edible product. The term "dehydrated” refers to an edible product which has undergone dehydration. "Dehydration” herein refers to the removal of some portion of water from an edible product which results in the edible product having a reduced water content than its initial state (i.e. prior to dehydration). "Dehydrated” includes the partial removal of water from the edible product, such as the removal of at least 5 wt% of water (e.g. 5 to 95% of the water). For example, a "dehydrated” product covers a product with a water content of 95 wt% or less. This is particularly a product with a water content of 95 wt% or less which had previously had a greater water content (e.g. of at least 96%). Correspondingly, where "dehydrated” is used herein, an equivalent term could be "reduced water” or "from which some water (e.g. 5 to 95% of the water) has been removed” or "containing less water (e.g. 5 to 95% less water) than when the gel was formed”. Any of these terms may be used to describe the products of the present invention which are gelled and then water is removed to generate the edible product

[0033] Similarly, since the shape of the edible product is preferably controlled at the cooling stage, when the gel is cooled below the order / disorder temperature, a product of the invention (especially a dehydrated or reduced-water product) may be one which is capable of absorbing water (e.g. 1 to 20 times its original weight of water) without dissolving into the water. The edible product may thus be "non-dissolving” as discussed herein.

[0034] The polysaccharide gelling agent of the invention refers to compounds which comprise a polymeric structure of monosaccharide units, typically bound together by glyosidic linkages. The polysaccharide gelling agents are generally hydrophilic colloids. The polysaccharide gelling agent must be able to undergo gelation, and form a gel in aqueous solution under suitable conditions. Without being bound by theory, it is believed that gelation involves a transition from a disordered state (i.e. random coil) to an ordered conformation (i.e. helix). Gelation may also involve branching or aggregation of the ordered helices to form a three-dimensional network (i.e. superhelical aggregation).

[0035] In one embodiment the gelled composition formed in a process as described herein has a superhelical aggregated structure (also referred to herein simply as a "superhelical structure”). In one embodiment the gelled composition formed in a process as described herein has a superhelical aggregated structure and comprises kappa-carrageenan (as discussed herein, including in amounts disclosed herein).

[0036] The presence of a superhelical aggregated structure can be determined by any appropriate method, such as: X-ray diffraction or X-ray scattering techniques, such as small angle X-ray scattering (SAXS); polarimetry; calorimetry; viscometry measurements; or imaging techniques such as atomic force microscopy (AFM) or cryo-transmission electron microscopy (cryo-TEM). In one embodiment, the presence of a superhelical aggregated structure is determined by smallangle X-ray scattering

[0037] In certain cases, gelled compositions which have a superhelical aggregated structure often display syneresis. Syneresis means the gelled composition has a tendency to expel water. Without being bound by theory, the loss of water and associated shrinkage of the gelled composition through syneresis may reflect strong polymer-polymer attractive forces bring the chains closer over time. Gelled compositions which display syneresis are typically less prone to dissolve in excess solvent.

[0038] In one embodiment, the gelled composition formed in a process as described herein displays syneresis. In one embodiment, the gelled composition formed in a process as described herein displays syneresis and comprises kappa-carrageenan (as described herein, including in any amounts disclosed herein).

[0039] In one embodiment, it is especially preferred that the polysaccharide gelling agent is thermo- reversible. A thermo-reversible polysaccharide gelling agent, as used herein, refers to one whose properties or action can be reversed by heating. Herein the properties refer to the gel properties, and the action to the process of gelation. Thus the gelling of the polysaccharide gelling agent is preferably reversible by heating (to break down the gel)_and cooling (to generate the gel).

[0040] Gelation occurs at or around the order-disorder temperature. The polysaccharide gelling agent will preferably have an order-disorder temperature in the range of 25 to 100 °C, which will preferably be in the range of 30 to 85 °C, such as 35 to 50 °C or 45 to 70 °C.

[0041] In a preferred embodiment, the polysaccharide gelling agent should dissolve in an aqueous solution at a temperature between 50 to 150 °C, such as 70 to 120 °C, preferably 80 to 100 °C. The aqueous solution defined herein comprises water, such as drinking water. The aqueous solution may consist of, or consist essentially of, water and optionally the various additives and other components indicated herein.

[0042] The polysaccharide gelling agent preferably comprises no animal products, and thus may be suitable for vegan or vegetarian consumers. In a preferred embodiment, the polysaccharide gelling agent is plant-derived, such as from seaweed. The seaweed ideally is Kappaphycus alvarezii (i.e. Contonii), or Euchema denticulatum (i.e. Spinosum). In an alternative embodiment, the polysaccharide gelling agent may be produced by bacterium, such as Sphingomonas elodea bacterium.

[0043] The polysaccharide gelling agent may comprise galactose units. In a preferred embodiment the polysaccharide gelling agent may comprise sulfate functionality. In a certain embodiment the polysaccharide gelling agent comprises alternating 3-linked p-D-galactopyranose (G-units) and 4-linked a-D-galactopyranose; or 4-linked 3,6-anhydro-a-D-galactopyranose (DA-units). The polysaccharide gelling agent preferably comprises at least one carrageenan. It is especially preferred in the polysaccharide gelling agent comprises at least 50 wt% of kappa-carrageenan (K-carrageenan), such as at least 75 wt%, especially at least 90 wt% kappa-carrageenan. In one embodiment, the polysaccharide gelling agent consists essentially of, or consists of kappa- carrageenan.

[0044] It is preferred if the polysaccharide gelling agent comprises K-carrageenan in an amount of 50 to 100 wt %, such as 75 to 99 wt%. In one embodiment, the amount of iota-carrageenan (i- carrageenan) is less than 50 wt% of the total polysaccharide gelling agent, such as less than 25 wt%, preferably less than to 10%. In a further embodiment, the amount of lambda-carrageenan (A-carrageenan) is less than 50 wt% of the total polysaccharide gelling agent, such as less than 25 wt%, preferably less than 10%. In a further embodiment, the total amount of all carrageenan other than kappa-carrageenan is less than 50 wt% of the total polysaccharide gelling agent, such as less than 25 wt%, preferably less than 10%. It is preferred if the polysaccharide gelling agent comprises all other carrageenan excluding K-carrageenan in an amount of 0 to 50 wt %, such as 1 to 15 wt%.

[0045] It is preferred that the polysaccharide gelling agent comprises at least 50 wt% kappa- carrageenan, since kappa-carrageenan forms strong and rigid gels. It is preferred that the weight of kappa-carrageenan in the polysaccharide gelling agent is greater than the weight of iota-carrageenan and / or the weight of lambda-carrageenan.

[0046] Iota-carrageenan typically forms much softer gels than kappa-carrageenan. Without being bound by theory, kappa-carrageenan and iota-carrageenan both form a double helix formation, but it is only believed that kappa-carrageenan can form an aggregated three-dimension network of double helices (e.g. a superhelical aggregation). Iota-carrageenan is believed to comprise an additional sulfate ester group which projects outwards from the main axis of the helix, resulting in steric hinderance which prevents double helix aggregation.

[0047] Pure lambda-carrageenan does not comprise 3,6-anhydrogalatose groups and it is believed that prevents double helix formation. Pure Lambda-carrageenan does not typically form gels, and is more often used as a thickener.

[0048] In an alternative embodiment, the polysaccharide gelling agent may comprise at least one disaccharide. The disaccharide may comprise D-galactose and 3,6-anhydro-L-galactopyranose. It is especially preferred that the polysaccharide gelling agent comprises agarose. The amount of agarose in the polysaccharide gelling agent may be at least 50 wt%, such as at least 75 wt%, especially at least 90 wt%, such as 50 to 100 wt%.

[0049] In an alternative embodiment, the polysaccharide gelling agent may comprise at least one tetrasaccharide. The tetrasaccharide preferably comprises two residues of D-glucose and one each of residues L-rhamnose and D-glucuronic acid. The polysaccharide gelling agent may comprise acetate functionality. In a preferred embodiment, the polysaccharide gelling agent comprises gellan gum, such as low acyl gellan gum or high acyl gellan gum, preferably high acyl gellan gum. In one embodiment, the polysaccharide gelling agent will comprise at least 50 wt% of gellan gum, such as at least 75 wt%, especially at least 90 wt%, such as 50 to 100 wt%. It is generally preferred if the polysaccharide gelling agent does not comprise (e.g. is free or substantially free from) gellan gum. Preferably, the polysaccharide gelling agent is free from (or substantially free from) high acyl gellan gum.

[0050] Generally, carrageenan (e.g. kappa-carrageenan) is preferred to other gelling agents, such as gellan gum for example, due to the simplicity of carrageenan to formulate. Carrageenan based polysaccharide gelling agents also result in transparent gel formation with a pleasant texture. Thus, these may be preferable for edible products such as gel candies.

[0051] It is further preferred if the polysaccharide gelling agent is free from (or substantially free from) agar, pectin, pullulan and / or gelatin individually or in any combination. In a further embodiment, the polysaccharide gelling agent is free (or substantially free) of gelling peptides.

[0052] It is generally preferred that the polysaccharide gelling agent is selected from at least one of the following: carrageenan, gellan gum and / or agarose gel. It is further preferred that the polysaccharide gelling agent comprises at least 50 wt% kappa-carrageenan (e.g. 50 to 100%, such as at least 60%, 75%, 80% or 90%), and optionally a second component selected from iota- carrageenan, gellan gum, agarose or a combination thereof.

[0053] The edible product (e.g. dehydrated edible product) comprises at least 2 wt% of polysaccharide gelling agent, such as 5 wt% or more. The polysaccharide gelling agent may be present in the edible product (e.g. dehydrated edible product) in an amount of 2 to 99 wt%, such as 5 to 95 wt%.

[0054] The edible product (e.g. dehydrated edible product) preferably comprises at least 10 wt% of polysaccharide gelling agent, such as 12 to 99 wt%, especially 30 to 90 wt%. In one embodiment, the edible product (e.g. dehydrated edible product) may comprise 50 to 99% polysaccharide gelling agent This is especially preferred where additives (e.g. those described herein) are not present In an alternative embodiment the edible product (e.g. dehydrated edible product) may comprise 20 to 80% polysaccharide gelling agent This is especially preferred where at least one additive (e.g. those described herein) is present In a preferred embodiment, the polysaccharide gelling agent is anionic. The polysaccharide gelling agent may require the presence of cations for gelation to occur. Alternatively, the polysaccharide gelling agent may gel more readily and / or more completely in the presence of such cations. In certain embodiments, the polysaccharide gelling agent may comprise supporting cations. Suitable cations include, but are not limited to: group I and group II metal cations, such as lithium (Li+), sodium (Na+), potassium (Ca2+) and magnesium (Mg2+) or a combination thereof. Alternative cations may comprise organic cations, such as ammonium cations, for example NH4+, NITp or a combination thereof, wherein each R is independently hydrogen or an alkyl group such as methyl, ethyl, propyl or butyl. Without being bound by theory, the presence of cations may facilitate the aggregation of polysaccharide gelling agent helices and promote the formation of a three-dimensional gel network. In an alternative embodiment, the cation may be present in the form of an additive, such as a salt.

[0055] In a preferable embodiment, the edible product (e.g. dehydrated edible product) comprises a salt. Suitable salts will be biocompatible. Suitable salts will have acceptable physiological (e.g. toxicological) properties for an edible material. The salt acts as a source of cations, such as group I and group II metal cations, such as lithium (Li+), sodium (Na+), caesium (Cs+), rubidium (Rb+), potassium (K+), calcium (Ca2+), magnesium (Mg2+) or a combination thereof. Alternative or additional salts may comprise organic cations, such as ammonium cations, for example NH4+and / or NR4+. The salt is typically a chloride, sulfate, carbonate or hydrogen carbonate salt. Preferred salts include sodium chloride, sodium hydrogen carbonate, potassium carbonate, potassium chloride, calcium carbonate, calcium chloride, or a combination thereof. In a preferred embodiment, the salt is present in an amount of 3 to 50 wt%, preferably 8 to 30 wt%, especially 10 to 25 wt% of the edible product (e.g. dehydrated edible product) composition. In an alternative embodiment, the salt is present in at least 0.1 wt% of the edible product (e.g. dehydrated edible product) composition.

[0056] In a preferred embodiment, the salt will provide a source of potassium (K+) ions and / or calcium (Ca2+) ions, preferably K+ions, which typically form a firm gel in combination with kappa- carrageenan.

[0057] In an alternative embodiment, the edible product (e.g. dehydrated edible product) may comprise at least one additive selected from the following: salt; sweetener; colourant; flavouring; sour agent; preservative; stabiliser; anti-oxidant; or a combination thereof. The at least one additive, when present, makes up at least 0.05 wt% (e.g. 0.5%) of the edible product (e.g. dehydrated edible product). The at least one additive, when present, makes up 90 wt% or less, such as 75 wt% or less of the total edible product (e.g. dehydrated edible product) composition. The at least one additive is preferably present in an amount of 0.05 -90 wt%, such as 0.5 to 75 wt%.

[0058] The sweetener may comprise at least one natural sweetener or artificial sweetener, or a combination thereof. It is especially preferred if the sweetener comprises at least one of the following: fructose; sorbitol; sucrose; acesulfame K; stevia; sucralose, erythritol, mannitol or a combination thereof. It is especially preferred if the sweetener is fructose or acesulfame K. In a preferred embodiment, the sweetener is present in at least 0.1 wt% of the total edible product (e.g. dehydrated edible product) composition, such as 0.5 to 60 wt%. It is further preferred if the additive component comprises 1 to 80 wt% of the sweetener, such as 3 to 70 wt%. In a preferred embodiment, the sweetener comprises a least 50 wt% fructose, such as at least 75 wt%, preferably at least 90 wt%.

[0059] It is generally preferred if the amount of natural sweetener and / or artificial sweetener is in an amount of 60 wt% or less, such as 0.1 to 60% (e.g. 50 wt% or less) of the total weight of the edible product (e.g. dehydrated edible product).

[0060] In one embodiment, the edible product (e.g. dehydrated edible product) comprises at least one edible colourant

[0061] The colourant, where present, may comprise at least one natural colourant or artificial colourant or a combination thereof. Natural colourants include, but are not limited to: spirulina; lycopene; chlorophyllin; lutein; or a combination thereof. Synthetic colourants include, but are not limited to: ‘Cardinal Red 5L-WD’, ‘Sunrise Orange L-WS’, Mint Green 10L-WS, ‘Sunny Pineapple Yellow 13L-WS’ all from Sensient Technologies; ‘Shade Mango Yellow’ from Exberry®; Paprika extract powder, VegeBrite® Golden Yellow, VegeBrite® Ultimate Ice Blue from Givaudan, Switzerland; or a combination thereof. In a preferred embodiment, the colourant will comprise spirulina in an amount of at least 50 wt%, such as at least 75 wt%, especially at least 90 wt%. In an alternative embodiment, the colourant will comprise ‘Sunrise Orange L-WS’ in an amount of at least 50 wt%, such as at least 75 wt%, especially at least 90 wt%. It is further preferred if total dehydrated edible composition comprises at least 0.1 wt% of colourant (e.g. 0.1 to 50 %).. It is further preferred if the colourant is present in amount of 2.5 wt% or more of total additive. In a certain embodiment, the additive consists of colourant.

[0062] In one embodiment, the edible product (e.g. dehydrated edible product) comprises at least one edible flavouring. In one embodiment, a "flavouring” as indicated herein does not comprise a sweetener or a salt The flavouring may comprise, but is not limited to: Banana flavour, Lemon flavour, Watermelon flavour, Blueberry flavour, Raspberry flavour, Pink Grapefruit flavour, Blood Orange flavour, Forest fruit flavour, Banana flavour, Passion fruit flavour, Black currant flavour (all from Givaudan, Switzerland), or a combination thereof. It is especially preferred that the flavouring comprises lemon flavour. In a preferable embodiment, the edible product (e.g. dehydrated edible product) comprises at least 0.1 wt% of flavouring (e.g. 0.1 to 50%). In a preferable embodiment, the flavouring is present in an amount of at least 5 wt% of the additive.

[0063] The sour agent may comprise at least one edible organic acid (preferably an organic acid which is solid at room temperature and pressure). Suitable sour agents include, but are not limited to, citric acid, malic acid, sodium citrate or potassium citrate or combinations thereof. In one embodiment, the sour agent is in the form of a salt of at least one alkali metal or alkaline earth metal. In an alternative embodiment the sour agent is not a salt (i.e. is in the form or substantially in the form of the free acid). In a favourable embodiment, the sour agent comprises citric acid, preferably in an amount of at least 50 wt%. The sour agent will typically be present in an amount of at least 0.1 wt% (e.g. 0.1 to 50 %) of the total edible product (e.g. dehydrated edible product) composition.

[0064] In certain embodiments, the edible product (e.g. dehydrated edible product) comprises no additives.

[0065] The edible product (e.g. dehydrated edible product) has a water content of 95 wt% or less based on the total composition (e.g. 0.1 to 95 wt%). Preferably, the water content of the edible product (e.g. dehydrated edible product) is 90 wt% or less, preferably 80 wt% or less, especially 75 wt% or less, such as 50 wt% or less, such as 30 wt% or less, especially 25 wt% or less, typically 10 wt% or less. It is preferred if the edible product (e.g. dehydrated edible product) has a water content of 0.1 to 95 wt%, such as 0.5 to 75 wt% or 1 to 50 wt%.

[0066] The edible product (e.g. dehydrated edible product) preferably has a water content of less than 50 wt% based on the total composition (e.g. 0.1 to 95 wt%). The water content of the edible product (e.g. dehydrated edible product) is preferably less than 30 wt%, especially less than 15 wt%, such as less than 5 wt%. In certain embodiments, the edible product (e.g. dehydrated edible product) comprises trace amounts of water, such as less than 1 wt%. It is preferred if the edible product (e.g. dehydrated edible product) has a water content of 0.1 to 50 wt%, such as 0.5 to 15 wt% or 1.0 to 10 wt%.

[0067] In a preferred embodiment, the edible product (e.g. dehydrated edible product) comprises or consists of particulate material.

[0068] The edible product (e.g. dehydrated edible product) may comprise or consists of particulate material with an average particle size of 0.1 to 7 cm, such as 0.5 to 5 cm or 1 to 3 cm.

[0069] The edible product (e.g. dehydrated edible product) preferably comprises or consists of particulate material with an average particle size of at least 0.1 cm, such as 0.5 cm (e.g. in the longest dimension). The average particle size as defined herein refers to the mode and may refer to the longest dimension. The average particle size is typically in the range of 0.1 cm to 3 cm, such as 0.3 cm to 1.5 cm, preferably 0.4 to 0.9 cm. In a preferable embodiment the edible product (e.g. dehydrated edible product) may comprise or consists of particulate material with an average (mode) particle weight of 5000 mg or less, such as 4000 mg or less, or 2500 mg or less. The average particle weight of the particulate material may be in the range of 50 mg to 5000 mg, such as 100 mg to 4000 mg or 250 mg to 2500 mg. The particulate material typically has an average (mode) particle weight of at least 50 milligrams (mg), such as 75 mg or 100 mg. The particulate material typically has an average particle weight of less than 2000 mg, such as less than 1500 mg, especially less than 1000 mg. Preferably, the average particle weight of the particulate material is in the range of 50 mg to 2000 mg, such as 50 to 900 mg, especially 100 to 500 mg. In a preferred embodiment, the edible product (e.g. dehydrated edible product) should be easy to transport and ship. This may be an advantage over traditional gel products. In particular, dried edible products may be more convenient to ship and / or store than hydrated gel products.

[0070] The edible product (e.g. dehydrated edible product) may comprise or consist of particles having indentations, holes and / or channels within the particles. The edible product (e.g. dehydrated edible product) may comprise or consist of particles wherein each particle has one or more penetrating holes. The edible product (e.g. dehydrated edible product) may comprise or consist of particles wherein each particle has a longest and a shortest dimension, wherein the longest dimension is at least 5 times greater than the shortest dimension. The edible product (e.g. dehydrated edible product) may comprise or consist of particles wherein at least some particles have a raised and / or embossed surface pattern or decoration.

[0071] The particle as derived herein may be in the form of a tablet or a pellet The particle as defined herein may have been pre-moulded or extruded and optionally cut In a preferable embodiment the particle is transparent or translucent

[0072] In a preferable aspect the edible product (e.g. dehydrated edible product) as defined herein will be used in confectionary, such as a candy, sweet, fruit jelly or the like. The edible product (e.g. dehydrated edible product) preferably comprises no animal products, and thus may be suitable for vegan or vegetarian consumers. The edible product (e.g. dehydrated edible product) preferably comprises less than 0.1 wt% of total fats (e.g. 0 to 0.1%). The edible product (e.g. dehydrated edible product) preferably comprises less than 0.1 wt% of total proteins (e.g. 0 to 0.1%).

[0073] The edible product (e.g. dehydrated edible product) of the present invention is capable of swelling to a larger size (e.g. weight), particularly when contacted with an aqueous fluid.

[0074] The edible product (e.g. dehydrated edible product) of the present invention is capable of swelling to at least double the weight, such as five times larger, preferably 10 times larger upon immersion in an aqueous solution. In certain embodiments, the edible product (e.g. dehydrated edible product) swells to a size of 30 times larger than the weight of the edible product (e.g. dehydrated edible product) upon immersion in an aqueous solution. The edible product (e.g. dehydrated edible product) of the present invention does not dissolve or erode when stored in excess aqueous solution (i.e. volumes > 200 mL) at room temperature (e.g. 25°C) for a period of at least 3 hours. The edible product (e.g. dehydrated edible product) preferably does not dissolve or erode when stored in an aqueous solution below 50 °C for a period of at least 3 hours.

[0075] The edible product (e.g. dehydrated edible product) of the present invention will have a different molecular structure to a simple powder sample of the same composition. In particular, the product of the invention will swell in excess aqueous solution but will retain a predetermined shape (the shape being determined by the method described herein). The edible product (e.g. dehydrated edible product) will not simply dissolve or significantly erode (e.g. by more than 10% by weight) when stored in an excess of aqueous solution at room temperature for at least 3 hours, preferably at least 8 hours or at least 24 hours. This may be because the polysaccharide gelling agent constituted in the edible product (e.g. dehydrated edible product) is in the form of a three-dimensional matrix. Suitable matrix forms include the superhelical three-dimensional network described herein above. In one embodiment, therefore, the edible product (e.g. dehydrated edible product) (and also the rehydrated edible product formed therefrom) will comprise a polysaccharide gelling agent in the form of a three-dimensional matrix (such as a superhelical network).

[0076] The edible product (e.g. dehydrated edible product) of the present invention can be generated by the methods of the present invention. In particular, in one preferred embodiment, the edible product (e.g. dehydrated edible product) may be formed or formable by steps including heating and dissolving the polysaccharide gelling agent in an aqueous fluid (optionally containing at least one additive as described herein) to a temperature above the order-disorder transition temperature of the polysaccharide gelling agent (as described herein) and subsequently cooling (and preferably also shaping) the resulting solution to below the order-disorder transition temperature of the polysaccharide gelling agent (e.g. to room temperature). Upon cooling, the polysaccharide gelling agent forms a gel comprising a three-dimensional matrix such as a superhelical network. The gel can then be dried to form the edible product (e.g. dehydrated edible product) of the present invention. The three-dimensional matrix formed by the polysaccharide gelling agent is maintained providing the drying is carried out below the orderdisorder transition temperature and thus remains in the dehydrated product of the invention. Even where no additional components are present, this dehydrated gel is structurally different from the polysaccharide gelling agent starting material due to the three-dimensional matrix (such as a superhelical network) which has been formed during gelling and retained during drying.

[0077] The presence of a three-dimensional matrix may be confirmed by the stability of the product to storage in aqueous solution without dissolving or eroding (as described herein). Additional methods including atomic-force microscopy, cryo-transmission electron microscopy and light or X-ray scattering methods (e.g. small-angle X-ray scattering) can also be used to confirm structures (see e.g. L. Piculell, Current Opinion in Colloid & Interface Science 1998, 3:643-650).

[0078] Kit

[0079] In a further aspect, the present invention refers to a kit comprising the edible product (e.g. dehydrated edible product) as herein defined and an aqueous solution. The aqueous solution may comprise or consist of water, such as drinking water.

[0080] In an alternative aspect, the present invention refers to a kit comprising the edible product (e.g. dehydrated edible product) as herein defined and an aqueous solution precursor. The aqueous solution precursor, as herein defined, refers to a dry powder or aqueous concentrate which dissolves or dilutes in 50 - 500 mL of water, preferably 100 to 250 mL, to form the aqueous solution (as described herein). The water is preferably drinking water. The terms aqueous solution and swelling media may be used interchangeably.

[0081] In a favourable embodiment, the aqueous solution precursor comprises at least one additive selected from the following: preservative, colourant, flavouring, sweetener, sour agent, antioxidant, stabiliser or a combination thereof. Upon dissolution or dilution of the aqueous solution precursor, the aqueous solution typically comprises 0.1 to 10 wt% additive.

[0082] In a preferable embodiment, the kit comprises an edible product (e.g. dehydrated edible product) comprising sodium hydrogen carbonate and an aqueous solution precursor comprising citric acid. The citric acid will dissolve or dilute in water to form an aqueous solution with a concentration of 0.1 to 1.0 wt% citric acid. Process

[0083] In a further aspect, the present invention refers to a process for preparing an edible product (e.g. dehydrated edible product). The process for preparing an edible product (e.g. dehydrated edible product) preferably refers to the edible product (e.g. dehydrated edible product) as described herein in any aspect or embodiment.

[0084] Viewed from one aspect, the process for preparing an edible product (e.g. dehydrated edible product) comprises: a) heating a mixture comprising: i) a polysaccharide gelling agent; ii) water; optionally iii) at least one salt; and optionally iv) at least one additive to a temperature above the orderdisorder transition temperature, such as 60 to 80 °C, to form a homogenous solution; b) cooling the homogenous solution from step a) to room temperature to form a gelled composition; and c) drying the gelled composition to form an edible product (e.g. dehydrated edible product); wherein the edible product (e.g. dehydrated edible product) has a weight which corresponds to 1.0 to 50 wt% of the gelled composition of step b).

[0085] The process for preparing an edible product (e.g. dehydrated edible product) preferably comprises: a) heating a mixture comprising: i) a polysaccharide gelling agent; ii) water; optionally iii) at least one salt; and optionally iv) at least one additive; to a temperature above the order-disorder transition temperature, such as 60 to 80 °C, to form a homogenous solution; b) cooling the homogenous solution from step a) (to below the order-disorder transition temperature e.g. to room temperature) to form a gelled composition; and c) drying the gelled composition to form an edible product (e.g. dehydrated edible product); wherein the edible product (e.g. dehydrated edible product) has a weight which corresponds to 1.0 to 15.0 wt% of the gelled composition of step b).

[0086] In a related aspect, the present invention refers to a process for preparing an edible product (e.g. dehydrated edible product), comprising: a) heating a mixture comprising i) a polysaccharide gelling agent; ii) water; and optionally iii) at least one additive to a temperature above the order-disorder transition temperature, such as 60 to 80 °C, to form a homogenous solution; a2) preparing an aqueous solution of salt and adding this to the homogenous solution of step a) with continuous stirring; b)_cooling the homogenous solution from step a2) to room temperature to form a gelled composition; and c) drying the gelled composition to form an edible product (e.g. dehydrated edible product); wherein the edible product (e.g. dehydrated edible product) has a weight which corresponds to 1.0 to 50 wt% of the mixture in step a). In preferred embodiment, the present invention refers to a process for preparing an edible product (e.g. dehydrated edible product) comprising: a) heating a mixture comprising i) a polysaccharide gelling agent; ii) water; and optionally iv) at least one additive to a temperature above the order-disorder transition temperature, such as 60 to 80 °C, to form a homogenous solution; a2) preparing an aqueous solution of salt and adding this to the homogenous solution of step a), preferably with continuous stirring; b) cooling the homogenous solution from step a2) (to below the order-disorder transition temperature e.g. to room temperature) to form a gelled composition; and c) drying the gelled composition to form an edible product (e.g. dehydrated edible product); wherein the edible product (e.g. dehydrated edible product) has a weight which corresponds to 1.0 to 15.0 wt% of the mixture from step a).

[0087] The polysaccharide gelling agent (i) refers to the polysaccharide gelling agent as herein described in any aspect or embodiment.

[0088] The polysaccharide gelling agent of step a) will typically be present in an amount of 0.5 to 8.0 wt%, such as 1.0 to 3.0 wt% of the total homogenous solution.

[0089] The water (ii) may be drinking water or deionised water, preferably drinking water. The water may be present in an amount of 90 to 99.5 wt% of the total homogenous solution, such as 91.0 to 99.0 wt% or 94.0 to 97.0 wt%.

[0090] The optional salt (iii) refers to a salt as herein defined. Preferably the optional salt is selected from one of the following: potassium chloride, calcium chloride and / or sodium hydrogen carbonate. The salt may be present in an amount of 0 to 5.0 wt% of the total homogenous solution, such as 0.1 to 1.5 wt%.

[0091] The optional additive (iv) may be selected from: preservative, colourant, flavouring, sweetener, sour agent, anti-oxidant, stabiliser or mixture thereof. In a specific embodiment, the homogenous mixture comprises no additive. The additive may be present in an amount of 0 to 15 wt% of the total homogenous solution, such as 0.1 to 7.0 wt%.

[0092] The mixture of step a) is heated to a temperature above the order-disorder temperature. The order-disorder temperature is the temperature at (or below) which gelation of the polysaccharide gelling agent occurs. The polysaccharide gelling agent will typically have an order-disorder temperature in the range of 25 to 100 °C, preferably be in the range of 30 to 85 °C, such as 35 to 50 °C. In a favourable embodiment, the range 60 to 80 °C, i.e. ca. 70 °C is suitable for a temperature of heating for step a).

[0093] It is generally preferred that the mixture of step a) is heated to a temperature of 100 °C or less, such as 95 °C or less or 80 °C or less. Heating at temperatures above 80 °C may result in a less efficient process which has environmental and economical constraints.

[0094] In one embodiment, all of the components of the mixture in step a) are added at room temperature (e.g. simultaneously) and the resulting mixture is then heated.

[0095] In one embodiment, none of the components in the mixture in step a) are added at a separate stage once the heating of the mixture has already been initiated. Adding all components of the mixture in step a) at room temperature and subsequently heating the mixture allows for the formation of a homogenous solution which has an even temperature throughout. This also allows for complete superhelical aggregation of the double helices.

[0096] A homogenous solution refers to a solution which comprises minimal (i.e. < 30 %) solid particulates. In one preferred embodiment, the components i) to iv) will be fully soluble upon heating in step a), so that the homogenous solution is in the liquid phase. The homogenous solution is preferably clear and / or transparent. In an alternative embodiment, the homogenous solution may be a dispersion and / or may be opaque. The homogenous solution typically has a viscosity of less than 5000 mPa-s (e.g. 1 to 2000 mPa-s, preferably 1 to 500 mPa-s) at 20°C above the order-disorder transition temperature (or at 95°C if lower). The homogenous solution should be free-flowing and capable of taking the shape of a container or mould.

[0097] In a preferred embodiment, components i) to iv) will be fully soluble upon heating in step a). In a related embodiment, the homogenous solution will not be a dispersion or slurry comprising solid particulates.

[0098] In a favourable embodiment the homogenous solution of step a) may be moulded and / or shaped (e.g. extruded) prior to step b). The homogenous solution of step a) may be transferred to a mould or a container prior to step b). In a preferred embodiment the homogenous solution of step a) is moulded by adding said homogenous solution to a mould or container and then cooling the solution in accordance with step b). The mould or container may comprise a specific detail or pattern. The mould or container may comprise a specific feature, such as hairs or grooves. The mould or container is preferably configured to cause holes, channels and / or indentations to be formed in the gelled composition formed by cooling the homogenous solution.

[0099] The process may optionally comprise step a2) wherein an aqueous solution of salt is prepared and added to the homogenous solution of step a), preferably with continuous agitation so the homogenous solution remains homogenous. Step a2) is preferred when the polysaccharide gelling agent of step a) comprises low acyl gellan gum. In a preferred embodiment, the aqueous solution of salt of step a2) has a concentration of 15 to 50 wt%, preferably 18 to 25 wt%.

[0100] Room temperature herein is a temperature of 18 to 24 °C at ambient pressure.

[0101] The gelled composition of step b) of the process for preparing an edible product (e.g. dehydrated edible product) refers to the composition which forms upon cooling the homogenous mixture to a temperature below the order-disorder temperature. The gelled composition has a gel consistency, preferably comprising a superhelical three-dimensional network.

[0102] It is important to the present invention that the edible product (e.g. gel candies) can be rehydrated without dissolving in excess aqueous fluid. Without being bound by theory, it is believed that this is achieved by generating both a helical structure and a superhelical three- dimensional network within the gelling material. The method of gelling and heat treatment (e.g. as described herein) is critical to the generation of the non-dissolving edible product (e.g. gel candies). Other gelling methods which do not involve heating above the order-disorder temperature, cooling and subsequent drying are believed not to result in a three-dimensional network (e.g. superhelical structure) and thus do not result in non-dissolving edible products.

[0103] "Gelation” as described herein occurs due to step b), wherein the homogenous mixture is cooled to room temperature to form a gelled composition b). The effect of the pH of the solution is not relied upon to influence the gelation of the mixture. Generally, pH modifiers such as glucono-8- lactone are avoided. Thus, in one embodiment, the mixtures are free, or substantially from of pH modifiers (such as glucono-8-lactone). In another embodiment, pH modifiers (such as glucono- 8-lactone) are not added to induce gelling.

[0104] In one embodiment, the edible product (e.g. dehydrated edible product) is a non-dissolving edible product By "non-dissolving” is meant that the edible product does not go into solution when stirred gently in excess water (e.g. 200 times the volume of the product) at 40°C for 24 hours. Aggressive stirring may break up the product but this is not the same as dissolving since the broken parts remain gelled rather than in solution. The edible product will absorb water and swell since water has been removed following gelling. However, the nature of the gel (e.g. the superhelical structure) is such that the product will preferably not dissolve.

[0105] The gelled composition will have the same chemical composition as the homogenous mixture. Thus, in a preferred embodiment, the gelled composition will comprise 0.5 to 8.0 wt%, such as 1.0 to 3.0 wt% of polysaccharide gelling agent, 90 to 99.5 wt% water, such as 91.0 to 99.0 wt% or 94.0 to 97.0 wt% and 0 to 5.0 wt%, such as 0.1 to 1.5 wt% of salt based on the total mixture.

[0106] In a favourable embodiment the gelled composition is shaped, moulded and / or. The gelled composition preferably comprises a specific detail or pattern which has been introduced from a mould or container. In a preferred embodiment, the gelled composition will comprise holes, channels and / or indentations. In an especially preferred embodiment, the gelled composition will comprise a plurality of holes. The plurality of holes in a gelled composition may be separated by a wall of thickness between 1 to 5 mm, such as 1.5 to 2.5 mm. In a preferred embodiment, the gelled composition will have a surface area to volume ratio of in the range of 5:1 to 30:1, such as 15:1 to 25:1.

[0107] The homogenous mixture may be formed by dropping or extruding into a liquid held at below the order-disorder transition temperature (e.g at around room temperature) such that the homogenous mixture gels upon contact with the liquid.

[0108] The gelled composition of step b) may be extruded and / or cut In a preferred embodiment, the gelled composition is divided into pieces of a weight between 0.2 and 10 g.

[0109] In step c) the gelled composition is dried to form the edible product (e.g. dehydrated edible product).

[0110] Drying refers to the (at least partial) removal of water, so that the edible product (e.g. dehydrated edible product) comprises 95 wt% of water or less, preferably 80 wt% or less, especially 75 wt% or less, such as 50 wt% or less, such as 30 wt% or less, especially 25 wt% or less, typically 10 wt% or less. The wording "drying” and "dehydrating” can be used interchangeably”.

[0111] In a preferable embodiment, drying refers to the removal of water, so that the edible product (e.g. dehydrated edible product) comprises less than 50 wt% of water, such as less than 30 wt% of water, preferably less than 10 wt% of water, such as a range of 0.1 to 9.9 wt%. Drying may be conducted in air at ambient pressure or at a reduced pressure (e.g. 0.01 to 0.5 atmospheres). In an alternative or additional embodiment, drying may be conducted using mild heat (e.g. in a mild heated oven), at below the order-disorder temperature, such as less than 50 °C, i.e. around 30 to 40 °C.

[0112] Drying should not take place at a temperature above 50 °C, (i.e. should not take place at a temperature above the order-disorder temperature). Drying at a temperature of 50 °C or less allows the three-dimensional matrix which has formed in the gelled composition b) to be retained upon drying. The drying step c) is typically complete in less than 9000 minutes at room temperature. Complete is defined by reaching the desired water content (as defined herein, such as 95 wt % or less, or less than 50% by weight). Drying will preferably result in the formation of a hard, dry granule which constitutes the edible product (e.g. dehydrated edible product). The edible product (e.g. dehydrated edible product) will typically have a distorted shape which is substantially different to the gelled composition of step b).

[0113] In certain embodiments, the edible product (e.g. dehydrated edible product) will still be soft to touch, but will be smaller in size than the gelled composition of step b).

[0114] When drying is complete the edible product (e.g. dehydrated edible product) comprises 95 wt% of water or less, preferably 80 wt% or less, especially 75 wt% or less, such as 50 wt% or less, such as 30 wt% or less, especially 25 wt% or less, typically 10 wt% or less.

[0115] When drying is complete the edible product (e.g. dehydrated edible product) preferably comprises less than 50 wt% of water, such as less than 30 wt% of water, preferably less than 10 wt% of water, such as a range of 0.1 to 9.9 wt%. In certain embodiments, step c) will take less than 2000 minutes, preferably less than 1500 minutes, such as less than 750 minutes or less than 300 minutes (i.e. 20 to 1700 minutes).

[0116] The edible product (e.g. dehydrated edible product) will preferably have a weight of 1.0 to 50 wt% of the homogenous solution from step a). The edible product (e.g. dehydrated edible product) will preferably have a weight of 1.0 to 50 wt% of the gelled composition from step b).

[0117] The edible product (e.g. dehydrated edible product) will preferably have a weight of 1.0 to 15.0 wt% of the homogenous solution from step a). The edible product (e.g. dehydrated edible product) will preferably have a weight of 1.0 to 15.0 wt% of the gelled composition from step b). In an alternative embodiment, step c) further comprises contacting the gelled composition with a non-solvent prior to drying. The non-solvent preferably comprises an alcohol, such as ethanol or isopropyl alcohol, or a combination thereof. The gelled composition is preferably contacted with 50 to 200 mL of non-solvent per 1 to 50g of gelled composition prior to drying. The gelled composition may alternatively be contacted with an excess volume of water (i.e. > 500 mL). In a preferred embodiment, at least one piece, each of between 0.1 to 10 g, such as 0.2 to 0.7 g of gelled composition will be immersed in the non-solvent. The gelled composition typically collapses to 50 % of its size (i.e. weight and / or volume) upon immersion in the non-solvent The gelled composition is favourably contacted with the non-solvent for a period of 3 hours prior to drying. Contacting the gelled composition with a non-solvent reduces the drying time in step c) in certain embodiments.

[0118] It is generally preferred if the non-solvent does not comprise glycerol or propylene glycol.

[0119] The edible product (e.g. dehydrated edible product) of the invention may be formed or formable by any of the methods described herein, where technically viable.

[0120] Without being bound by theory, if the edible product (e.g. dehydrated edible product) is formed / formable by following the process of preparation as described herein, it will have unique properties due to the retention of the three-dimensional superhelical network upon the drying the gelled composition b). The products of the present invention are thus different in structure from products of the same chemical composition which have not been treated by the method of the invention. This is illustrated by the fact that the edible product (e.g. dehydrated edible product) is restored to its original shape when rehydrated and does not simply dissolve. We consider that the superhelical structure introduced by the methods of the present invention "fixes” this shape. Thus the retention of shape in excess water illustrates that the products are structurally different from materials that have not been subjected to the process, even where they have the same constituent components.

[0121] Rehydrated Edible Product

[0122] In a further aspect, the present invention refers to a rehydrated edible product. The rehydrated edible product comprises 0.2 to 20.0 wt% of polysaccharide gelling agent, 36.0 to 99.5 wt% of water and 0 to 12.5 wt% of salt (plus other optional additives as described herein, where appropriate).

[0123] The rehydrated edible product can be formed from immersing the edible product (e.g. dehydrated edible product) in an aqueous solution. Immersing refers to the edible product (e.g. dehydrated edible product) being fully submerged in, or contacted on all surfaces by. the aqueous solution.

[0124] The aqueous solution may comprise water, such as drinking water. The aqueous solution alternatively be formed from the addition of water to an aqueous solution precursor as described herein. The aqueous solution thus may comprise at least one of the following: colourant, flavouring, sweetener, sour agent, preservative, anti-oxidant or stabiliser. The rehydrated edible product thus may comprise at least one additive. The rehydrated edible product further may comprise at least one salt. All such components may be as described herein in any compatible embodiment

[0125] In a preferred embodiment the rehydrated edible product is coloured. In a further preferred embodiment, the rehydrated edible product is transparent or translucent

[0126] The rehydrated edible product forms from hydrating the edible product (e.g. dehydrated edible product) as defined herein. In a preferred embodiment, the rehydrated edible product is formed from immersing the edible product (e.g. dehydrated edible product) in an aqueous solution of 50 to 500 mL, such as 100 to 200 mL per portion of 0.1 g to 20 g of edible product (e.g. dehydrated edible product).

[0127] Preferably, the rehydrated edible product is formed by contacting (e.g. immersing) the edible product with an aqueous solution which is at a temperature of 50 °C or less, such as a temperature in the range of 15 to 49 °C (e.g. ca 25 °C). The rehydration of the dehydrated product should be a suitable and safe process for children to carry out

[0128] Preferably, the rehydrated edible products will be non-dissolving (e.g. as described herein). Preferably the rehydrated edible products will have a superhelical structure as described herein.

[0129] In certain embodiments, the rehydrated product will swell to at least double, preferably three times or five times to the size (by weight or by volume) of the edible product (e.g. dehydrated edible product).

[0130] The rehydrated edible product will typically swell to 10 times, preferably 30 times, especially 50 times (i.e. 10 to 50 times) larger than the volume of the edible product (e.g. dehydrated edible product). The rehydrated edible product will typically swell to at least 10 times, preferably 30 times, especially 50 times (i.e. 10 to 50 times) larger than the weight of the edible product (e.g. dehydrated edible product). In a preferable embodiment, the rehydrated edible product will be formed from an edible product (e.g. dehydrated edible product), which itself is formed from any of the processes herein described. The rehydrated edible product favourably has a weight of 40 to 250 % of the gelled composition of step b) of the process for preparing the edible product (e.g. dehydrated edible product). Preferably, the rehydrated edible product has a weight of 60 to 120 % of the gelled composition of step b), such as 75 to 90 %. In a favourable embodiment, the rehydrated edible product will retain the shape and / or pattern (or substantially will retain the shape and / or pattern) of the gelled composition of step b).

[0131] In a preferable embodiment, the rehydrated edible product as defined herein will be used in confectionary, such as a candy, sweet, fruit jelly or the like. The rehydrated edible product preferably comprises no animal products, and thus may be suitable for vegan or vegetarian consumers. The rehydrated edible product preferably comprises less than 0.1 wt% (e.g. 0 to 0.1%) of total fats. The rehydrated edible product preferably comprises less than 0.1 (e.g. 0 to 0.1%) wt% of total proteins.

[0132] The time required for hydrating refers to time required the formation of a rehydrated edible product which is substantially larger in weight and / or volume to the edible product (e.g. dehydrated edible product) precursor. Typically, the hydration is complete in under 8000 minutes at room temperature. In a preferable embodiment hydrating is complete within 170 to 300 minutes, such as 200 to 250 minutes. In an alternative embodiment, hydration is complete in under 240 minutes, such as between 20 to 120 minutes. Hydration may be considered complete when the weight and / or volume has increased, as described herein above.

[0133] In a preferable embodiment, the rehydrated edible product does not dissolve or erode when stored in an aqueous solution below 50 °C, such as between 15 to 49 °C (i.e. ca 25 °C) for a period of at least 3 hours, preferably at least 8 hours or at least 24 hours.

[0134] In a further aspect, the invention refers to the use of a polysaccharide gelling agent in the manufacture of an edible product (e.g. dehydrated edible product) which can rehydrate upon immersion in an aqueous solution. The invention thus refers to the use of a polysaccharide gelling agent for the preparation of an edible product (e.g. dehydrated edible product) and / or a rehydrated edible product The invention refers to the use of polysaccharide gelling agents in the use of confectionary, specifically for rehydratable candies, sweet, fruit jelly, gum, or the like. The various embodiments of the invention described herein above and the various terms and components described herein apply equally to such aspects of the invention.

[0135] As used herein, the terms "circa”, "about”, "around” "substantially” or "approximately” in relation to a number or a range of numbers will generally indicate that the number or range specified is preferred but that such a number may be varied to a certain extend without materially affecting the properties of the relevant material, composition, method or product. The skilled worker will typically be able to readily establish the extent by which such numbers may be varied without prejudicing the key advantages of the present invention. As a general guide, such numbers or the ends of such ranges referred to with such terms may be varied by ± 20% or ± 10%, preferably ± 5% and more preferably ±1%. A corresponding meaning may be attributed to compositions "consisting essentially of” certain components, which may include up to 20% or up to 10%, preferably up to 5% and most preferably up to 1% of other components in addition to those specified. "Substantially free from” a certain component may be construed correspondingly, and so that component may be present at up to 20% or up to 10%, preferably up to 5% and most preferably up to 1% as appropriate. Compositions described as comprising or consisting essentially of certain components include the compositions consisting solely of those components. All percentages herein are given by weight unless otherwise specified or unless context requires another meaning.

[0136] Examples

[0137]

[0138] Example 1. Three polymer solutions were prepared with compositions according to the table. Salt (KC1 or CaCL) was added to promote the gelled state of k-c and LAGG, respectively. The k-c gel with extra KC1 was easy to prepare since the components could easily be mixed at elevated temperature (ca. >70 °C). The mixture is clear and low viscous at high temperature and solidifies at lower temperature (below ca. 60 °C). HAGG requires more time for the dissolution process. The solution appeared homogeneous although an opaqueness and not as clear as the k- c to the appearance. LAGG needs extra CaCL for the gel formation and had a more elaborate preparation. First the polymer was dissolved in hot water, followed by mixing with a CaCL- solution (20 wt%) under continuous stirring to the desired polymer and CaCL-concentration.

[0139] At elevated temperature liquid solutions (ca. 5.2 g each) were filled in spherical silicone moulds and cooled to enter the gelled state. When immersing each spherical gel in excess water (ca. 150 mL) up to 9000 minutes LAGG had virtually no swelling, k-c increased the volume only slightly (ca. 10 % to 20 %), and HAGG increased ca. 100 %. This shows thatthe gels of the three polysaccharides do not dissolve and disappear when contacted with 30 times excess solvent for an extended time which enables an easy to handle reswelling procedure.

[0140] Example 2. Gels prepared as in Example 1 were dried under ‘mild conditions’ in room temperature during an extended period of about 9000 minutes. After completed drying virtually all water had evaporated and the residual materials were small, hard granules. When these were again contacted with excess water (ca. 150mL) during a time period of up to ca. 8000 minutes, k-c swelled to a size of 80-100 % the initial weight, LAGG to ca. 60 % the initial weight, and HAGG to ca. 200 % the initial weight. At roughly 2500 minutes the gels had attained ca. % of the ‘maximum’ swelling at ‘infinite’ time. It can be concluded that under these circumstances, the materials were again characterized by a limited swelling. Since water is more than 98 % of the initial weight, reswelling of the dried material is spectacular and a very small granule without visible outer shape typically swells more than 50 times to attain a shape of the initial mould it was once formed in. The moulds in which gels were prepared pre-drying can be very detailed. The dried and later reswollen gels replicates all details from the mould amazingly well.

[0141] Example 3. The aqueous gels can be used for edible candy, delivered in the dry unswollen state, and swelled in aqueous media by the consumer before being consumed. To provide taste and colour the recipe was extended, and a ‘full’ typical ‘wet’ recipe could be:

[0142] Samples are prepared in the wet state by mixing at a temperature (70 °C) above the orderdisorder transition temperature of the polymer, poured into moulds, and cooled to solidify / gel in the desired candy-shapes. The ‘shapes’ (about 5 g each) are dried in a mildly heated oven (ca. 40 °C) over night to about 10 % of the initial weight by evaporation of water. The samples can be shipped / transported in the dry state and reswelled by contact with (excess) water. Depending on the original size swelling to 50 % to 100 % of the original size typically takes a few hours. The initial water content is lower than in examples above (93 % compared to 98 %), and speed of swelling is higher. A gel with an initial weight of 5 g and a dry weight of ca. 0.5 g, may take ca. 3 hours to swell to an acceptable size of ca. 75 % of the initial weight.

[0143] Example 4. A ‘magical’ swelling much relies on a large swelling degree, which may be compromised by a high initial dry content (in Example 3 dry content was 4 times as high as in Examples 1 and 2). An alternative is to provide sweetener, flavour and other additives via the aqueous swelling media. A k-c gel was prepared by mixing at 70 °C:

[0144] After cooling the gel figurine was mildly dried to evaporate water. A swelling media was prepared: A dried figure, 0.15 g, which weighed 5 g initially was contacted with 150 mL of the swelling media. After swelling overnight, the figure had obtained a shape closely resembling the initial size and shape. Despite the initial figure was without sweetener and taste, the figure which had been swelled in the swelling media had a sweet lemon taste. This shows that additives (e.g. sweeteners and flavour) can origin both from the dried figurines or from the swelling media.

[0145] Example 5. Dried ‘tablets’ were prepared by first mixing the components and then evaporating water mildly:

[0146] A swelling media with 0.25 wt% citric acid was prepared. When immersing the dry figurines (ca. 0.4g) in the swelling media, shortly after swelling is started citric acid meets hydrogen carbonate and carbon dioxide forms preferentially on the surface of the tablet. The bubbles tend to float and lift the figurine to the surface. Here carbon dioxide bubbles tend to detach and the figurine sinks. This process is repeated many times during the swelling process. If several figurines, which can be of various colours and sizes, are simultaneously immersed in the swelling media there is a constant movement during the candy swelling process.

[0147] Example 6. In commercial production it may be important to sped up the manufacturing process, and in particular the drying cycle can be time-consuming. The gel-candy precursor can be collapsed in a ‘non-solvent’. When immersing gel-candy precursors in the form of cubes (0.5 g) in alcohol (Biltema) they quickly collapse (3 h) to a size of about 50 % of the initial. A subsequent drying in air (25 °C) takes another 5h. This can be compared to the time it takes to reach the same weightby just drying the gel-candy directly in air (25 °C) which takes some 15 h, or about the double time.

[0148] Reswelling the cubes to an acceptable size close to 100 % takes about 100 minutes to 200 minutes, and there is no visible difference between the reswollen gel-candy from the different drying processes. This effect is shown graphically in Figure 1, wherein the weight of the gelling composition as a function of time is plotted.

[0149] Example 7. By comparing Example 2 and 3, swelling time is decreased by an initial higher dry content If it can be accepted that swelling is to a size less than 100 % of the initial, time can be further reduced. Yet swelling times of hundreds to thousand minutes is common for figurines with an initial weight of 5 g (in the swollen state). This may be an exceedingly long time for an end-consumer. As an alternative a candy object with an increased surface to volume ratio was formed by first preparing a customized mould. First the hair (ca. 1 mm in diameter) from a silicone brush was glued to the bottom of a mould with the hair facing upwards. Liquid (hot) candy precursor was used when casting a gel candy in this mould. After cooling the solidified figurine was in this way penetrated by all hairs from the former silicone brush. The wall between each pair of holes of the gel figurine had a thickness of ca. 2 mm. In this way the surface to volume ratio of the figurine was substantially increased. Gel figurines with an initial weight of 5 g was dried (water mildly evaporated). Reference candy material in the form of a cube (5 g) without penetrating holes was also prepared and dried. After drying, all dry granules have a weight of ca. 0.17 g, which is what can be expected from the composition of the ‘gel candy’:

[0150] Dried candy granules were contacted with pure water, or alternatively with a swelling media containing flavours:

[0151] The dry granules were immersed in excess aqueous solution (without or with flavour). Swelling time of the figurines penetrated with holes was reduced remarkedly, and a reasonable size of the gel candy was obtained already within ten minutes, see Figure 2. An overshoot in the swelling degree of ca. 50% as compared to the initial size (before drying) is seen. With flavours dissolved in the swelling media the swelling rate appears to be somewhat reduced.

[0152] This example shows that swelling time can be decreased by smaller / thinner objects or by forming the objects with ‘holes / channels’ so that surface to volume ratio increases. Swelling can then take place also from the channels after the dried tablets are contacted with water.

[0153] In a preferable embodiment, the invention refers to an edible product (e.g. dehydrated edible product) comprising: a) polysaccharide gelling agent; and optionally b) a salt; wherein the edible product (e.g. dehydrated edible product) has a water content of less than 50 wt% based on the total composition.

[0154] In a preferable embodiment, the invention refers to an edible product (e.g. dehydrated edible product) as described herein additionally comprising at least one colourant

[0155] In a preferable embodiment, the invention refers to an edible product (e.g. dehydrated edible product) as described herein, wherein the polysaccharide gelling agent is in the form of a three- dimensional matrix.

[0156] In a preferable embodiment, the invention refers to an edible product (e.g. dehydrated edible product) as described herein, which comprises or consists of a particulate material with an average particle weight of at least 50 milligrams (mg) and / or an average particle size of at least 0.1 cm.

[0157] In a preferable embodiment, the invention refers to an edible product (e.g. dehydrated edible product) as described herein, wherein the polysaccharide gelling agent is present in an amount of at least 10 wt%, preferably 12 to 99 wt%, such as 30 to 90 wt% of the total composition.

[0158] In a preferable embodiment, the invention refers to an edible product (e.g. dehydrated edible product) as described herein, which has a water content of less than 30 wt%, preferably less than 15 wt%, such as less than 5 wt% of the total composition.

[0159] In a preferable embodiment, the invention refers to an edible product (e.g. dehydrated edible product) as described herein, wherein the polysaccharide gelling agent has an order-disorder transition temperature in the range of 25 to 100 °C, preferably 30 to 85 °C, such as 45 to 70 °C.

[0160] In a preferable embodiment, the invention refers to an edible product (e.g. dehydrated edible product) as described herein, wherein the polysaccharide gelling agent comprises at least one of carrageenan, gellan gum or agarose gel.

[0161] In a preferable embodiment, the invention refers to an edible product (e.g. dehydrated edible product) as described herein, wherein the polysaccharide gelling agent comprises at least 50 wt% of kappa-carrageenan.

[0162] In a preferable embodiment, the invention refers to an edible product (e.g. dehydrated edible product) as described herein, wherein the salt is present and comprises or consists of potassium chloride, calcium chloride, sodium hydrogen carbonate or mixtures thereof.

[0163] In a preferable embodiment, the invention refers to an edible product (e.g. dehydrated edible product) as described herein, which additionally comprises at least one additive selected from the following: preservative, colourant, flavouring, sour agent, sweetener, anti-oxidant, stabiliser or a combination thereof.

[0164] In a preferable embodiment, the invention refers to an edible product (e.g. dehydrated edible product) as described herein, wherein the additive comprises at least one natural colourant, such as spirulina, lycopene, chlorophyllin, lutein or a combination thereof and / or at least one synthetic colourant, such as ‘Cardinal Red 5L-WD’, ‘Sunrise Orange L-WS’, Mint Green 10L-WS, ‘Sunny Pineapple Yellow 13L-WS’ all from Sensient Technologies; ‘Shade Mango Yellow’ from Exberry®; Paprika extract powder, VegeBrite® Golden Yellow or VegeBrite® Ultimate Ice Blue from Givaudan Switzerland; or a combination thereof.

[0165] In a preferable embodiment, the invention refers to an edible product (e.g. dehydrated edible product) as described herein, which is a confectionary item such as a candy, sweet, fruit jelly or the like.

[0166] In a preferable embodiment, the invention refers to an edible product (e.g. dehydrated edible product) as described herein, which comprises or consists of particles having indentations, holes and / or channels in the particles.

[0167] In a preferable embodiment, the invention refers to an edible product (e.g. dehydrated edible product) as described herein, which comprises or consists of particles wherein each particle has a one or more penetrating holes.

[0168] In a preferable embodiment, the invention refers to a kit comprising an edible product (e.g. dehydrated edible product) and an aqueous solution or an aqueous solution precursor.

[0169] In a preferable embodiment, the invention refers to a kit as described herein, wherein the aqueous solution or aqueous solution precursor comprises at least one additive selected from the following: preservative, colourant, flavouring, sweetener, sour agent, anti-oxidant, stabiliser or a combination thereof.

[0170] In a preferable embodiment, the invention refers to a process for preparing an edible product (e.g. dehydrated edible product) comprising: a) heating a mixture comprising: i) a polysaccharide gelling agent; ii) water; optionally iii) at least one salt; and optionally iv) at least one additive; to a temperature above the orderdisorder transition temperature, such as 60 to 80 °C, to form a homogenous solution; b) cooling the homogenous solution from step a) (e.g. to room temperature) to form a gelled composition; and c) drying the gelled composition to form an edible product (e.g. dehydrated edible product); wherein the edible product (e.g. dehydrated edible product) has a weight which corresponds to 1.0 to 15.0 wt% of the gelled composition of step b).

[0171] In a preferable embodiment, the invention refers to a process for preparing an edible product (e.g. dehydrated edible product) comprising: a) heating a mixture comprising i) a polysaccharide gelling agent; ii) water; and optionally iv) at least one additive to a temperature above the order-disorder transition temperature, such as 60 to 80 °C, to form a homogenous solution; a2) preparing an aqueous solution of salt and adding this to the homogenous solution of step a), preferably with continuous stirring; b) cooling the homogenous solution from step a2) (e.g. to room temperature) to form a gelled composition; and c) drying the gelled composition to form an edible product (e.g. dehydrated edible product); wherein the edible product (e.g. dehydrated edible product) has a weight which corresponds to 1.0 to 15.0 wt% of the mixture from step a). In a preferable embodiment, the invention refers to a process for preparing an edible product (e.g. dehydrated edible product) as described herein additionally comprising a step of moulding or shaping the homogenous solution prior to the cooling step b).

[0172] In a preferable embodiment, the invention refers to a process for preparing an edible product (e.g. dehydrated edible product) as described herein, wherein step c) further comprises contacting the gelled composition with non-solvent such as ethanol or isopropanol prior to drying.

[0173] In a preferable embodiment, the invention refers to a process for preparing an edible product (e.g. dehydrated edible product) as described herein, wherein the mixture of step a) comprises at least one additive selected from: preservative, colourant, flavouring, sweetener, sour agent, anti-oxidant, stabiliser or mixture thereof.

[0174] In a preferable embodiment, the invention refers to a process for preparing an edible product (e.g. dehydrated edible product) as described herein, wherein the optional salt is present in the mixture of step a) or a2), and is selected from: potassium chloride, calcium chloride, sodium hydrogen carbonate or mixture thereof.

[0175] In a preferable embodiment, the invention refers to a process for preparing an edible product (e.g. dehydrated edible product) as described herein, wherein the mixture of step a) does not comprise any additives.

[0176] In a preferable embodiment, the invention refers to an edible product (e.g. dehydrated edible product) as described herein which has been prepared by a process as described herein.

[0177] In a preferable embodiment, the invention refers to a rehydrated edible product comprising: 0.2 to 20.0 wt% of polysaccharide gelling agent, 36.0 to 99.5 wt% of water and 0 to 12.5 wt% of salt.

[0178] In a preferable embodiment, the invention refers to a rehydrated edible product as described herein, which has been formed from hydrating an edible product (e.g. dehydrated edible product) as defined herein.

[0179] In a preferable embodiment, the invention refers to a rehydrated edible product as described herein, wherein hydrating the edible product (e.g. dehydrated edible product) comprises immersing the edible product (e.g. dehydrated edible product) in an aqueous solution, preferably in a volume of 50 to 500 mL, such as 100 mL to 200 mL per portion of lg to 20g of edible product (e.g. dehydrated edible product).

[0180] In a preferable embodiment, the invention refers to a rehydrated edible product as described herein, wherein the aqueous solution comprises at least one of the following additives: colourant, flavouring, sweetener, sour agent, preservative, anti-oxidant or stabiliser.

[0181] In a preferable embodiment, the invention refers to a rehydrated edible product as described herein, which is at least 10 times larger, preferably 30 times larger, especially 50 times larger by volume and / or weight than the edible product (e.g. dehydrated edible product).

[0182] In a preferable embodiment, the invention refers to a rehydrated edible product as described herein, wherein the shape of the rehydrated edible product retains the shape (or substantially retains the shape) of the gelled composition of step b).

[0183] In a preferable embodiment, the invention refers to the use of a polysaccharide gelling agent in the manufacture of an edible product (e.g. dehydrated edible product), which can rehydrate upon immersion in an aqueous solution.

Claims

Claims1. An edible product comprising: a) polysaccharide gelling agent; and optionally b) a salt; wherein the edible product has a water content of 95 wt% or less based on the total composition.

2. The edible product of claim 1 wherein the polysaccharide gelling agent is present in an amount of at least 2 wt%, preferably 2 to 99 wt%, such as 5 to 95 wt% of the total composition.

3. The edible product of any preceding claim which has a water content of 80 wt% of less, preferably 75 wt% or less, such as 50 wt% or less of the total composition.

4. The edible product of any preceding claim which has a water content of 15 wt% or less based on the total composition.

5. The edible product of any preceding claim wherein the polysaccharide gelling agent is present in an amount of at least 10 wt%, preferably 12 to 99 wt%, such as 30 to 90 wt% of the total composition.

6. The edible product of any preceding claim wherein the polysaccharide gelling agent is in the form of a three-dimensional matrix, such as a superhelical aggregated structure.

7. The edible product of any preceding claim wherein the polysaccharide gelling agent is selected from at least one of the following: carrageenan, gellan gum or agarose gel, preferably wherein kappa-carrageenan makes up at least 50 wt% of the total polysaccharide gelling agent.

8. The edible product of any preceding claim being a dehydrated edible product having a water content of less than 50 wt% based on the total composition.

9. A process for preparing an edible product (e.g. dehydrated edible product) comprising: a) heating a mixture comprising: i) a polysaccharide gelling agent; ii) water; optionally iii) at least one salt; and optionally iv) at least one additive; to a temperature above the orderdisorder transition temperature, such as 60 to 80 °C, to form a homogenous solution; b) cooling the homogenous solution from step a) (e.g. to room temperature) to form a gelled composition; and c) drying the gelled composition to form an edible product (e.g. dehydrated edible product); wherein the edible product (e.g. dehydrated edible product) has a weight which corresponds to 1.0 to 50 wt% of the gelled composition of step b).

10. A process for preparing an edible product (e.g. dehydrated edible product) comprising: a) heating a mixture comprising i) a polysaccharide gelling agent; ii) water; and optionally iv) at least one additive to a temperature above the order-disorder transition temperature, such as 60 to 80 °C, to form a homogenous solution; a2) preparing an aqueous solution of salt and adding this to the homogenous solution of step a), preferably with continuous stirring;b) cooling the homogenous solution from step a2) (e.g. to room temperature) to form a gelled composition; and c) drying the gelled composition to form an edible product (e.g. dehydrated edible product); wherein the edible product (e.g. dehydrated edible product) has a weight which corresponds to 1.0 to 50 wt% of the mixture from step a).

11. The process of any preceding claim wherein the gelled composition has a superhelical aggregated structure.

12. A process of any preceding claim wherein in step a) the heating of the mixture is conducted at a temperature of 100 °C or less, such as 80 °C or less and / or in step c) the drying of the gelled composition occurs at a temperature of 50 °C or less.

13. A process of any preceding claim wherein the edible product (e.g. dehydrated edible product) has a weight which corresponds to 1.0 to 50 wt% of the mixture from step a).

14. An edible product (e.g. dehydrated edible product) of any of claims 1 to 8 which has been prepared or is preparable by a process as claimed in any of claim 9 or 10.

15. A rehydrated edible product which has been formed from hydrating an edible product (e.g. dehydrated edible product) as defined in any of claim 1 to 8 or 14.

16. The rehydrated edible product of claim 15 which is at least double the size, preferably10 times larger, preferably 30 times larger, especially 50 times larger by volume and / or weight than the corresponding edible product (e.g. dehydrated edible product).

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