A chewy inclusion for food, feed and beverages and a process of making the same

Abstract

An inclusion suitable to be added to food, feed, beverages is described. The inclusion is a non-starch-based gummy inclusion. The inclusion is a pectin-based gummy that remains soft and chewy even at low temperatures. The gummy inclusions are used in cold or frozen food applications such as ice cream. Methods for making the gummy inclusions are also provided.

Description

A CHEWY INCLUSION FOR FOOD, FEED AND BEVERAGES AND A PROCESS OF MAKING THE SAMECROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of U.S. Provisional Application No. 63 / 622,171, filed January 18, 2024, the disclosure of which is incorporated by reference herein in its entirety.FIELD OF THE INVENTION

[0002] The present invention relates to the technical field of food processing, particularly relates to a cold-resistant chewy inclusion and a preparation method thereof.BACKGROUND

[0003] There are many different kinds of inclusion products on the market for adding to food, feed, beverages, cosmetics or medicines to enhance their layering texture or taste. The food and beverage products are generally hot products such as bubble tea. The inclusions, such as tapioca pearls, are starch-based inclusions that have a desirable chewy texture in the heated products. Inclusions with starch, modified starch and gelatine are chewy at room temperature but break at cold temperatures and do not have a desirable chewy texture at cold temperatures.SUMMARY

[0004] The disclosure provides an inclusion, preferably a gummy inclusion suitable to be added to food, feed, or beverages comprising: a non-star ch-based, preferably a pectin-based, inclusion that is soft and chewy. The pectin-based inclusions remain chewy at low' temperatures, preferably at temperatures below 4°C.

[0005] The disclosure also provides a process of making a non-starch-based inclusion, preferably a pectin-based inclusion suitable to be added to food, feed or beverages at low temperatures. The process can include forming a pectin solution and combining the pectinsolution with a heated sugar solution to form a gummy mixture and cooling the gummy mixture in a mold to form the inclusions.

[0006] The disclosure further provides an inclusion, preferably a non-starch-based inclusion, more preferably a pectin-based inclusion obtained by the processes described herein.

[0007] In one aspect, the inclusion according to the present invention can be a gummy. In one aspect, the inclusion, preferably a gummy according to the present invention is a solid (e.g. not flowable under room temperature). In one aspect, the inclusion, preferably a gummy, according to the present invention is elastic with a chewy texture. In one aspect, the inclusion according to the present invention is a cold-resistant gummy. The cold-resistant gummy comprises the desired chewy texture at temperatures below' 4°C, preferably between 0°C and - 40°C.

[0008] In one aspect, this disclosure relates to a process of making the cold-resistant gummy, suitable for adding to food, feed, beverage, cosmetic or pharmaceutical products. The process includes blending a pectin, preferably a HM pectin, more preferably a slow set HM pectin and a portion of a sugar to form a powdered blend. The process further includes dispersing the powdered blend in water to form a pectin solution, preferably the water is preheated to at between 30°C and 85°C. The process further includes heating a sugar syrup and the remaining sugar, preferably to 80-100°C to form a sugar solution and adding the pectin solution to the sugar solution to form a gummy mixture. The process includes pouring the gummy mixture into a mold and cooling the gummy mixture to form an inclusion.DETAILED DESCRIPTION

[0009] Reference will now be made in detail to certain aspects of the disclosed subject matter, examples of which are illustrated in part in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter.

[0010] In this document, the terms “a,” “an,’" or “the'’ are used to include one or more than one unless the context clearly dictates otherwise. The term “or” is used to refer to a nonexclusive “or” unless otherwise indicated. All publications, patents, and patent documents referred to in this document are incorporated by reference herein in their entirety, as though individually incorporated by reference. In the event of inconsistent usages between this document and thosedocuments so incorporated by reference, the usage in the incorporated reference should be considered supplementary to that of this document: for irreconcilable inconsistencies, the usage in this document controls.

[0011] Values expressed in a range format should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range were explicitly recited. For example, a range of “about 0.1% to about 5%” or “about 0. 1% to 5%” should be interpreted to include not just about 0. 1% to about 5%, but also the individual values (e.g., 1%, 2%, 3%, and 4%) and the sub-ranges (e.g., 0.1% to 0.5%, 1. 1% to 2.2%, 3.3% to 4.4%) within the indicated range. The statement “about X to Y” has the same meaning as “about X to about Y,” unless indicated otherwise. Likewise, the statement “about X, Y, or about Z” has the same meaning as “about X, about Y, or about Z,” unless indicated otherwise.

[0012] Unless expressly stated, ppm (parts per million), percentage, and ratios are on a byweight basis. Percentage on a by weight basis is also referred to as wt% or % (wt) below.

[0013] This disclosure relates to an inclusion, preferably a gummy inclusion, suitable to be added to food, feed, beverage. The inclusion can retain the gummy texture at low temperatures and thus, is suitable for use in food, feed and beverages at temperatures below 4°C. The inclusion comprises anon-starch-based inclusion, preferably a pectin-based inclusion. Preferably, the inclusion does not include gelatin.

[0014] The term “inclusion” as used herein relates to an object that is included in food, feed and beverages. The inclusion can be a rounded object, e.g., a pearl, an object with straight edges and comers, e.g. a square or a rectangular object and / or an object with an irregular shape.

[0015] The term “gummy inclusion” or “gummy” as used herein relates to an object that is solid, soft and chewy. The gummy inclusion is elastic with a gelatinous, chewy and / or slippery texture at temperatures below 4°C. The gummy inclusion has an elastic structure. The gummy inclusion can be a rounded object, e.g. a pearl, an object with straight edges and comers, e.g. a square or a rectangular object and / or an object with an irregular shape. The terms “gummy inclusion” and “gummy” will be used interchangeably.

[0016] The term “elastic” as used herein relates to a property of an inclusion to deform or elongate under an applied external force, and to return substantially to its original shape or length when the external force is removed. It will be understood that the applied external force is not sufficient to destroy the inclusion but is only sufficient to deform or elongate the inclusion. Itwill be understood that repeated application of external force, e.g., chewing in mouth, may lead to breakage or rupture into smaller pieces over time.

[0017] The term “chewy” as used herein relates to a property of the inclusion to be masti cable, e.g., deform or elongate under an applied external force in the jaw of a consumer.

[0018] “Maintaining integrity” described herein means that the overall structure and / or one or more properties of the gummy inclusions remain the same or substantially the same before and after they are exposed to external conditions, e.g., colder temperatures.

[0019] “Temperature-resistant” as used herein refers to the ability of the inclusions to substantially maintain their integrity including substantially maintaining shape, texture, elasticity, chewability, and / or mouthfeel, etc. under a range of temperatures from -40oC to lOOoC, e.g. in hot food applications, e.g.. bubble tea. and cold food applications, e.g., ice cream.

[0020] “Cold-resistant” as used herein refers to the ability of the inclusions to substantially maintain their integrity including substantially maintaining shape, texture, elasticity, chewability, and / or mouthfeel, etc. under the cold conditions, e.g., 4°C and below.

[0021] “Heat-resistant” as used herein refers to the ability of the inclusions to substantially maintain their integrity including substantially maintaining shape, texture, elasticity, chewability, and / or mouthfeel, etc. under non-refrigerated conditions, e.g., above 4°C.

[0022] In one aspect, the inclusion according to the present invention is a gummy inclusion, preferably a cold-resistant gummy inclusion. The gummy inclusion according to the present invention comprises a gel network. Preferably, the gummy inclusion includes a homogenous gel network throughout the inclusion. Preferably, the inclusion comprises an internal gel network created by bonds between non-starch-based molecules, e.g. pectin molecules, throughout the gummy inclusion. In one aspect, the gummy inclusion may include a core and a surface, preferably the core and the surface include the gel network. Preferably, the structure of the surface and the core are substantially the same.

[0023] The gummy inclusion is a solid (e.g. in a non-flowable state), elastic and / or chewy object. In one aspect, the inclusion, preferably a gummy, can be substantially spherical such as round-shaped, oblate-shaped, oblong-shaped, oval-shaped, heart-shaped, egg-shaped, obovateshaped, etc. In one aspect, the inclusion can include substantially straight edges with distinct comers, such as a cube and other prisms, e.g., rectangular prism, triangular prism, pentagonal prism, hexagonal prism and the like. The inclusion may also be an irregular shape or prism.

[0024] The inclusion, preferably a gummy, according to the present invention is temperature resistant. The inclusion can be cold-resistant, for example, the inclusion is resistant to atemperature from about 5 °C to -50°C. The inclusion may also be heat-resistant. In one aspect, the inclusion maintains integrity when exposed to a temperature of about 4°C to -40°C, preferably about -5 to -20°C, more preferably about -10 to -20°C. The inclusion maintains coldresistant properties, e.g. elastic and chewy, when exposed to cold temperatures for at least 10 minutes, preferably for at least 20 minutes, preferably for at least 30 minutes, more preferably for at least 60 minutes, more preferably for at least 2 hours, more preferably for at least 6 hours, more preferably for at least 12 hours, more preferably for at least 24 hours.

[0025] In one aspect, the inclusion is a non-starch-based inclusion, preferably a non-starch based gummy inclusion that is temperature-resistant, preferably cold-resistant. Preferably, the gummy inclusion does not include starch, more preferably the gummy inclusion does not include modified starch. Preferably, the inclusion comprises a heteropolysaccharide, preferably a galacturonic acid. The inclusion may comprise substituted galacturonans, e.g., rhamnogalacturonan I pectins (RG-I), rhamnogalacturonan II pectins (RG-II), or combinations thereof. Preferably, pectins may be esterified pectins. The esterified pectins may be high methoxy (HM-)pectins and / or low methoxy (LM-)pectins. Pectins may be amidated pectins, thiolated pectins and / or combinations thereof.

[0026] The pectins in the gummy inclusion may have a molecular weight of at least 50 kDA, preferably at least lOOkDa, more preferably at least 200 kDa, more preferably at least 300 kDa. The pectins in the gummy inclusions may have a molecular weight between about 50kDa and lOOOkDa, preferably between lOOkDa and 900kDa, more preferably between 200kDa and 800kDa, more preferably between 250kDa and 700kDa, more preferably between 300kDa and 600kDa, more preferably between 300kDa and 500kDa, more preferably between 300kDa and 400kDa.

[0027] In one aspect, the inclusion comprises pectin as a gelling agent. The inclusion may also comprise one or more additional gelling agents. The gelling agent is a substance that can gradually transform a substance into a uniform semi-rigid solid gel and maintain its original shape. The one or more additional gelling agents may include gelatin, carrageenan, xanthan gum, agar, gellan gum, pectin locust bean gum, konjac flour, curdlan gum, and / or combinations thereof. In one aspect, the gummy may not include animal-based products, e.g. gelatin.

[0028] In one aspect, the inclusion comprises pectin as the gelling agent. Suitable pectins described herein include HM pectin. Preferably, the HM pectin is a slow set HM pectin and / or a medium set pectin. Preferably , the HM pectin is not a rapid set HM pectin. The Degree of Esterification (DE) is the percentage of carboxyl groups that are esterified in the pectin andindicates the setting characteristics of pectin. The DE of the pectin is at least 40%. preferably at least 50%. or preferably at least 60%. The DE of the pectin may be between about 30% and 80%, or preferably between 40% and 80%, or preferably between 50% and 70%, more preferably between 54% and 66%.

[0029] In one aspect, the gummy includes HM-pectin, more preferably, a HM slow set pectin. Exemplary pectins include, for example, Unipectine 64033, Unipectine 64030. Unipectine ESS 150 C SB, Unipectine 64035, Unipectine PG 759 CS MB, all commercially available from Cargill, Inc.

[0030] The gummies with HM-pectin can include a chewy texture, preferably the chewy texture in the gummy is temperature resistant, preferably the chewy texture in the gummy is maintained at lower temperatures, e.g. the gummy is cold-resistant. In one embodiment, the pectin may include LM pectin. Preferably, the gummy comprises LM-pectin in a low or zero sugar gummy.

[0031] The amount of pectin can be at least 0.3wt%, at least 0.4wt%, or preferably at least 0.5wt%. or preferably at least 0.6wt%, or preferably at least 0.7wt%, or preferably at least 0.8wl%. or preferably at least 0.9wt%, or preferably at least lwt% based on the weight of the gummy mixture used to make the inclusion. The amount of pectin can be between about 0.3wt% and 2wt%, or preferably between 0.4wt% and 1.5wl%, or preferably between 0.5wt% and 1.2w t%, or preferably between 0.5wt% and 1.0wt% by w eight of the gummy mixture used to make the inclusion. “Gummy mixture” as used herein relates to the gummy composition obtained by combining the pectin solution and the sugar solution prior to concentrating to obtain the desired Brix value.

[0032] In one aspect, the inclusion further comprises one or more sugars. In one aspect, suitable sugars described herein include but not limited to cane sugar (e.g. from cane or beet), glucose, fructose, lactose, maltose, glucose syrup, fructose and glucose syrup, com syrup, invert sugar, honey, maple syrup, brown sugar, molasses and combinations thereof. Preferably, the sugar is cane sugar, more preferably the sugar includes cane sugar and one or more other sugars. In one aspect, the sugars include com glucose syrup and refined sugar.

[0033] The amount of refined sugar can be between about 20wt% and 60wt%. preferably betw een 25wt% and 55wt%, or more preferably between 30wt% and 50wt% by w eight of the gummy mixture used to make the inclusion.

[0034] The amount of glucose syrup can be between 20wt% and 70wt%, or preferably between 25wt% and 65wt%, or more preferably between 30wt% and 60wt%, or more preferably between 35wt% and 55wt% of the gummy mixture used to make the inclusion.

[0035] In one aspect, the inclusion further comprises a salt. The salts can be sodium salts, potassium salts, calcium salts and the like. Suitable potassium salts include water soluble potassium salts. Suitable potassium salts include potassium nitrate, potassium chloride, potassium citrate, potassium sulfate, potassium carbonate, potassium phosphate, etc. and a hydrate thereof, and a mixture thereof. In a preferred aspect, the potassium salt is potassium chloride or potassium citrate.

[0036] In one aspect, the inclusion further comprises a sodium salt. Suitable sodium salts can include sodium chloride, sodium citrate, sodium carbonate, sodium phosphate and the like. In one aspect, the inclusion further comprises sodium citrate.

[0037] In one aspect, the inclusion further comprises a calcium salt. In one aspect, the calcium salt in the core includes water soluble calcium salts. Suitable water soluble calcium salts include those selected from the group consisting of calcium acetate, calcium benzoate, calcium bromate, calcium bromide, calcium chlorate, calcium chloride, calcium chromate, calcium dihydrogen phosphate, calcium dithionate, calcium formate, calcium gluconate, calcium glycerophosphate, calcium hydrogen sulfide, calcium iodide, calcium lactate, calcium metasilicate, calcium nitrate, calcium nitrite, calcium pantothenate, calcium perchlorate, calcium permanganate, calcium phosphate, calcium phosphinate, calcium salicylate, calcium succinate, a hydrate thereof, and a mixture thereof. In one aspect, calcium salts can be provided as hydrated compounds or anhydrous compounds. In a preferred aspect, calcium salt is calcium lactate or calcium chloride.

[0038] The amount of salt can be between 0.05wt% and 0.5wt%, or preferably 0. 1 wt% and 0.45wt%, or more preferably 0. 15wt% and 0.40wt%, or more preferably between 0. 15wt% and 0.35\\l% by weight of the gummy mixture used to make the inclusion.

[0039] In one aspect, the inclusion preferably a gummy according to the present invention further comprises an acid regulator. The acid regulator is an additive that is used to adjust or maintain the pH value (acidity or alkalinity). In one aspect, the acid regulator can be organic acid or inorganic acid, alkali, neutralizer or buffer. In one aspect, suitable acid regulator described herein includes ascorbic acid, phosphoric acid, tartaric acid, lactic acid, citric acid, malic acid, sodium citrate and the combination thereof. In a preferred aspect, acid regulator is citric acid. The amount of acid regulator can be between 0.5wt% and 5.0wt%, or preferablybetween 1.0wt% and 3.0wt%. or more preferably between 1.0wt% and 2.0wt%, or more preferably between 1.0wt% and 1.5wt% by weight of the gummy mixture used to make the inclusion.

[0040] Preferably, the gummy may be a high brix and low pH gummy. The brix value of the inclusion can be at least 50, preferably at least 60, preferably at least 70. The brix value of the inclusion can be between 60 to 95, or preferably between 65 and 90, or more preferably between 70 and 85. Preferably, the gummy can have a pH below 8.0, preferably below 7.0. preferably below 6.0, preferably below 5.0, preferably below 4.0. The pH of the gummy can preferably be between 2.0 and 8.0, preferably between 2.5 and 7.0, preferably between 3.0 and 6.0, preferably between 3.0 and 5.0, preferably between 3.0 and 4.0, preferably between 3.0 and 3.5, preferably between 3.2 and 3.3.

[0041] In one aspect, the inclusion preferably has a radius that is suitable to be added in food, feed, or beverages, for example, about 2-20mm, preferably about 2.5-12mm, or more preferably about 2.5-8mm.

[0042] The diameter of the inclusion preferably a gummy can vary and can be dependent on the end use. In one aspect, the inclusion for ice cream comprises a diameter between 2-40mm, or preferably between 3 -25mm, or more preferably between 5-16mm, or more preferably between 3-16mm, or more preferably between 3-10mm, or more preferably between 3-7mm.

[0043] In one aspect, the present invention relates to a food product. The food product can be a gummy inclusion. The gummy inclusion may be placed at low temperatures, e.g., in a freezer or refrigerator and then added to the cold food product, e.g. ice cream. The gummy inclusion may be at room temperature when added to the food product and then placed in the desired temperature. For example, the gummy inclusion may be incorporated into ice cream and then placed in the freezer.

[0044] In one aspect, the gummy inclusion may be a filling, preferably a filling for a cold food product, e.g., popsicle, ice cream bar. The cold food product can include the gummy inclusion that is partially or completely covered. The gummy inclusion may be covered by a coating, for example, ice cream.

[0045] In one aspect, the present invention relates to a process of making an inclusion suitable to be added to food, feed or beverage. The process can include combining the components of the inclusion to form a gummy mixture and pouring the gummy mixture into a mold to form inclusions.

[0046] The process comprises pre-blending the pectin powder with a portion of the sugar. The pectin powder and the sugar can be blended to reduce the formation of lumps in a pectin solution. The ratio of the weight of the sugar to weight of the pectin in the blended powder can be, for example, 1 : 1 (wt of sugar: wt. of pectin) or greater, preferably 2: 1 or greater, or preferably 3: 1 or greater, or preferably 4: 1 or greater, or preferably 5: 1 or greater, or preferably 6: 1 or greater. The blended powder can be added to water to disperse the pectin and form a pectin solution. Preferably, the water is pre-heated. Preferably, the water is pre-heated to at least 30°C, or to at least 40°C, or to at least 50°C, or to at least 60°C, or to at least 70°C, or to at least 80°C. The process may include agitation during formation of the pectin solution, especially if the water is at a lower temperature. The pectin solution may be formed with no or low amounts of sugar, preferably the presence of some sugar may alleviate the formation of lumps in the pectin solution. The blended powder can be dispersed in the water for at least about 5 minutes, preferably for at least about 10 minutes.

[0047] The amount of pectin in the pectin solution can be at least 0.3wl%, at least 0.4wt%, or preferably at least 0.5wt%, or preferably at least 0.6wt%, or preferably at least 0.7wt%. or preferably at least 0.8wt%, or preferably at least 0.9wt%. or preferably at least lwt% based on the weight of the inclusion. The amount of pectin in the inclusion can between about 0.3wt% and 2wt%, or preferably between 0.4wt% and 1.5wl% by w eight of the gummy mixture.

[0048] The amount of sugar used to form the powdered blend may be at least lwt% of the gummy mixture, preferably at least 2wt% of the gummy mixture, preferably at least 3 wt% of the gummy mixture, preferably at least 4wt% of the gummy mixture, or preferably at least 5wt% of the gummy mixture. The amount of sugar added to the pectin solution may be between about lwt% and about 10wt% of the gummy mixture, preferably between about 2wt% and 9wt% of the gummy mixture, preferably between about 3wt% and 8wt% of the gummy mixture, preferably between about 4wt% and 7wt% of the gummy mixture, preferably between about 5wt% and 6w4% of the gummy mixture.

[0049] In one aspect, the pectin solution comprises w ater. The amount of water in the pectin solution is about 5-60wt%, preferably about 10-50wt%, or preferably about 15-40wt%, more preferably about 15-30wt%, based on the w eight of the gummy mixture.

[0050] The pectin solution can also include a salt, e g. sodium citrate. The amount of salt can be between 0.05wt% and 0.5wt%, or preferably 0.1 wt% and 0.45wt%, or more preferably 0.15wt% and 0.40wt%, or more preferably between 0.15wt% and 0.35wt% by w eight of the gummy mixture used to make the inclusion.

[0051] The process further comprises providing a sugar solution comprising a sugar syrup and all of the remaining sugar. The sugar solution may optionally include an acid regulator. The syrup can be heated and the sugar added to the heated or heating syrup. The sugar solution can be mixed and heated until it reaches boiling, preferably at least 90°C, or at least 95°C, or at least 99°C, or about 100°C.

[0052] The process further comprises adding the pectin solution to the sugar solution to form the gummy mixture, preferably the pectin solution is added to the sugar solution as to reduce any projection out of the heating vessel.

[0053] The amount of refined sugar in the gummy mixture can be between about 20\\t% and 60wt%, preferably between 25wt% and 55wt%, or more preferably between 30wt% and 50wt% by weight of the gummy mixture.

[0054] The amount of glucose syrup in the gummy mixture can be between 20wt% and 70wt%, or preferably between 25wt% and 65wt%, or more preferably between 30wt% and 60wt%, or more preferably between 35wt% and 55\\ t% of the gummy mixture.

[0055] The amount of acid regulator in the gummy mixture can be between 0.5wt% and 5.0wt%. or preferably between 1.0wt% and 3.0wt%. or more preferably between 1.0wt% and 2.0wt%, or more preferably between 1.0wt% and 1.5wt% by weight of the gummy mixture.

[0056] The process may further comprise concentrating the gummy mixture by continued heating until a desired final brix value is reached. The concentrating may be performed byknown methods in the art and include further heating to reduce the water in the gummy mixture. The process may comprises concentrating the gummy mixture until a brix value of the gummy mixture is at least 50, preferably at least 60, preferably at least 70. Preferably, the gummy mixture is concentrated until a brix value of the gummy mixture is between 60 to 95, or preferably between 65 and 90, or more preferably between 70 and 85.

[0057] The gummy mixture can be poured and / or placed in the molds prior to the onset of gelation, preferably the gumnty mixture is at the desired brix value, preferably the gummy mixture is poured into the molds while the temperature is above 70°C, preferably above 80°C, or preferably above 90°C.

[0058] Upon cooling, the gummy may be removed from the mold by methods known in the art. The gummy may be cut or sectioned into the desired size inclusions, as needed, by methods know n in the art.

[0059] The gummy mixture is cooled in the molds before or after separation of the gummy mixture into inclusion size objects. Cooling of the mixture can enable to formation of the gel netw ork and the desired gummy texture of the inclusion.

[0060] The present invention further relates to an inclusion, preferably a gummy inclusion, obtained by the process described herein.

[0061] The present invention further comprises food, feed and beverage products comprising the gummy inclusions. The products may be hot products such as bubble tea and the like. The products may be cold food products such as ice cream, yogurt and the like.EXAMPLES

[0062] The invention is further described in detail by reference to the following experimental examples. These examples are provided for purposes of illustration only and are not intended to be limiting unless otherwise specified. Thus, the invention should in no way be construed as being limited to the following examples, but rather should be construed to encompass any and all variations which become evident as a result of the teaching provided herein.

[0063] Example 1

[0064] Preparation of an inclusion

[0065] Materials: The market gummy products were purchased in widely available commercial stores. The pectins used were Unipectine 64033, Unipectine 64030. Unipectine ESS 150 C SB, Unipectine 64035, Unipectine PG 759 CS MB and were obtained from Cargill, Inc. The glucose syrup is Maltegill 45 / 82 commercially available from Cargill, Inc. The sugar was commercially available refined sugar / sucrose.

[0066] Method: Formation of the Gummy

[0067] Stage 1: Formation of the pectin solution. A pectin solution is necessary to guarantee the pectin performance, as it is dependent on proper solubilization. The pectin and a portion of the sugar as show n in Tables 1-5 were pre-blended to form a blended powder. Water was preheated to 80 °C. The pre-blended powder mixture was dispersed in the pre-heated water. The powder was dispersed for at least 10 minutes. The heat helps this process to be easier and faster, but it can be made with the water at room temperature (25°C) and an intense agitation. Also, the pectin can be dispersed with less or no sugar, but formation of lumps is an issue with use of less or no sugar.

[0068] Stage 2: Gummy. The glucose syrup was heated and the remaining sugar was added to the glucose syrup to form a sugar solution. The glucose syrup was heated in order to lower the viscosity of the syrup for the additon of the sugar. The sugar solution was heated while mixing until it boils (~100°C). The pectin solution was slowly added to the sugar solution to form the gummy mixture. The gummy mixture may be further concentrated until the desired final Brix was reached. The gummy mixture was then used to fill the molds. The gummy mixture was above 90°C when poured into molds.

[0069] Gummy Formulations. Tables 1-5 show the formulations for gummies that were formed using the method above.Table 1Table 2Table 3Table 4Table 5

[0070] Texture Analysis: Texture of the gummy was analyzed using a penetrometer test. A TAXT2 penetrometer was used with C-Probe P.75-D+1.

[0071] A texture analysis was performed to compare the texture of gummies obtained from different pectins at room temperature (20 - 25°C). The formulations used in this analysis are described in Table 1 - 5. Gummies #1-5 are from formulations of Tables 1-5, respectively.

[0072] The gummies generated from the formulations from Tables 1-5 form inclusions with a desired chewy and elastic texture at room temperature and w hen frozen. Gummies #l-#5 are very’ bright in appearance, even after frozen to -20°C.

[0073] Gummies #l-#5 were compared to gummies that were already on the market analyzed at room temperature. The gummies from the market included Smoofree, Haribo and Buballoo. Smoofree includes modified starch and pectin, Hariboo includes gelatin, and Buballoo includes modified starch in the formulations. Gummies #1-5 and the gummies of the marketplace all had elastic and chewy texture at room temperature.

[0074] The breaking strength and the firmness was tested. The breaking strength is the force required to break the gel in the gummy. This is the maximum strength observed after which there is a sharp drop. The firmness was recorded as the force necessary to press the gummy 8mm. This is associated with the contact of the tooth on the gummy in the bite before the tooth penetrates the gummy. This is a sensory’ measurement. The distance required for breaking was also recorded.

[0075] Frozen Gummies #2 and #3 from Tables 2 and 3 (pectin 64030 and ESS 150) and market gummies were further analyzed for texture at -20°C. Table 6 shows the results of the texture analysis.Table 6

[0076] As shown in Table 6, the pectin gummies can attain the desired 8mm breaking distance at a force below 20,000 g. The market gummies all require force of greater than 30,000 g to reach a breaking point.

[0077] The market gummies based on different texturizing ingredients all require force of greater 38000g before the probe can reach 8mm - causing an overload of the equipment, since the gummies are too hard for the analysis protocol used for this type of product. The comparative results show clearly that the market gummies are much harder than the pectin-based gummies, at the same temperature (-20°C).

[0078] Samples from the market and all of the pectin formulations Gummies #l-#5 were applied in ice cream as an inclusion and evaluated after 24h (-20°C). All samples from the market were very hard - not chewy at all. while pectin-based gummies #l-#5 were still chewy, nice texture.

[0079] Representative features of the present invention are set out in the following clauses, which stand alone or may be combined, in any combination, with one or more features disclosed in the text of the Specification.

[0080] Clause 1. A gummy inclusion for food, feed, beverage, cosmetic or pharmaceutical products, comprising:

[0081] a gummy mixture comprising a pectin, sugar syrup and one or more sugars, wherein the pectin is between about 0.5wt% and 2wt% in the gummy mixture, wherein the inclusion comprises a temperature resistant chewy texture, preferably the gummy mixture is a non-starch-based gummy mixture, more preferably the gummy mixture does not include modified starch.

[0082] Clause 2. The gummy inclusion of clause 1, wherein the gummy inclusion comprises the chewy texture when exposed to a temperature of 4°C to -40°C.

[0083] Clause 3. The gummy inclusion of clause 1 or 2, wherein the gummy inclusion comprises a breaking distance of at least 5mm and a breaking strength of less than 20,000g.

[0084] Clause 4. The gummy inclusion of any one of the preceding claims, wherein the pectin is high-methoxy (HM) pectin.

[0085] Clause 5. The gummy inclusion of any one of the preceding clauses, w herein the pectin is a slow set HM pectin, preferably the Degree of Esterification (DE) of the HM pectin is at least 50%.

[0086] Clause 6. The gummy inclusion of any one of the preceding clauses, wherein the one or more sugars comprises refined sugar and glucose syrup.

[0087] Clause 7. The gummy inclusion of any one of the preceding clauses, wherein the gummy inclusion further comprises a sodium salt.

[0088] Clause 8. The gummy inclusion of clause 7, wherein the sodium salt is sodium chloride or sodium citrate.

[0089] Clause 9. A food product comprising the gummy inclusions of clauses 1-8, wherein the food product is a cold food product.

[0090] Clause 10. The food product of clause 9, wherein the food product is an ice cream product.

[0091] Clause 1 1. The food product of clause 9, wherein the food product comprises the gummy inclusion as a filling.

[0092] Clause 12. A process of making a gummy inclusion suitable for adding to food, feed, beverage, cosmetic or pharmaceutical products, wherein the process includes:

[0093] blending a pectin, preferably a HM pectin, more preferably a slow set HM pectin and a portion of a sugar to form a powdered blend;

[0094] dispersing the powdered blend in water to form a pectin solution, preferably the water is preheated to at between 30°C and 85°C;

[0095] heating a sugar syrup and the remaining sugar, preferably to 80-100°C to form a sugar solution;

[0096] adding the pectin solution to the sugar solution to form a gummy mixture; and pouring the gummy mixture into a mold to form an inclusion, preferably the gummy mixture is a non-starch-based mixture, more preferably the gummy mixture does not include modified starch.

[0097] Clause 13. The process of any one of clause 12. wherein the gummy mixture further comprises a sodium salt, wherein the sodium salt is sodium citrate.

[0098] Clause 14. The process of clause 12, wherein the sugar comprises refined sugar and the sugar syrup comprises glucose syrup.

[0099] Clause 15. The process of clause 12-14, wherein the gummy mixture comprises pectin between about 0.5wt% and 2wt% by weight of the mixture.

[0100] Clause 16. The process of clauses 12-15, wherein the gummy mixture comprises refined sugar between about 20wt% and 60wt% by weight of the mixture.

[0101] Clause 17. The process of clauses 12-16, wherein the gummy mixture comprises glucose syrup between about 25wt% and 65wt% by weight of the mixture.

[0102] Clause 18. The process of clauses 12-17, wherein the gummy mixture comprises water between about 5wt% and 55wt% by weight of the mixture.

[0103] Clause 19. A gummy inclusion obtained by the process of any one of clauses 12-18.

Claims

CLAIMSWhat is claimed is:

1. A gummy inclusion for food, feed, beverage, cosmetic or pharmaceutical products, comprising: a gummy mixture comprising a pectin, sugar syrup and one or more sugars, wherein the pectin is between about 0.5wt% and 2wt% in the gummy mixture, wherein the inclusion comprises a temperature resistant chewy texture, preferably the gummy mixture is a non-starch-based gummy mixture, more preferably the gummy mixture does not include modified starch.

2. The gummy inclusion of claim 1, wherein the gummy inclusion comprises the chewy texture when exposed to a temperature of 4°C to -40°C.

3. The gummy inclusion of claims 1 or 2. wherein the gummy inclusion comprises a breaking distance of at least 5mm and a breaking strength of less than 20,000g.

4. The gummy inclusion of any one of the preceding claims, wherein the pectin is high- methoxy (HM) pectin.

5. The gummy inclusion of any one of the preceding claims, wherein the pectin is a slow set HM pectin, preferably the Degree of Esterification (DE) of the HM pectin is at least 50%.

6. The gummy inclusion of any one of the preceding claims, wherein the one or more sugars comprises refined sugar and glucose syrup.

7. The gummy inclusion of any one of the preceding claims, wherein the gummy inclusion further comprises a sodium salt.

8. The gummy inclusion of claim 7, wherein the sodium salt is sodium chloride or sodium citrate.

9. A food product comprising the gummy inclusions of claims 1-8, wherein the food product is a cold food product.

10. The food product of claim 9, wherein the food product is an ice cream product.

11. The food product of claim 9, wherein the food product comprises the gummy inclusion as a filling.

12. A process of making a gummy inclusion suitable for adding to food, feed, beverage, cosmetic or pharmaceutical products, wherein the process includes: blending a pectin, preferably a HM pectin, more preferably a slow set HM pectin and a portion of a sugar to form a powdered blend; dispersing the powdered blend in water to form a pectin solution, preferably the water is preheated to at between 30°C and 85°C; heating a sugar syrup and the remaining sugar, preferably to 80-100°C to form a sugar solution; adding the pectin solution to the sugar solution to form a gummy mixture; and pouring the gummy mixture into a mold to form an inclusion, preferably the gummy mixture is a non-starch-based gummy mixture, more preferably the gummy mixture does not include modified starch.

13. The process of any one of claim 12, wherein the gummy mixture further comprises a sodium salt, wherein the sodium salt is sodium citrate.

14. The process of claim 12, wherein the sugar comprises refined sugar and the sugar syrup comprises glucose syrup.

15. The process of claims 12-14, wherein the gummy mixture comprises pectin between about 0.5wt% and 2wt% by weight of the mixture.

16. The process of claims 12-15, wherein the gummy mixture comprises refined sugar between about 20wt% and 60wt% by weight of the mixture.

17. The process of claims 12-16, wherein the gummy mixture comprises glucose syrup between about 25wt% and 65wt% by weight of the mixture.

18. The process of claims 12-17, wherein the gummy mixture comprises water between about 5wt% and 55 wt% by weight of the mixture.

19. A gummy inclusion obtained by the process of any one of claims 12-18.

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