Pectin gel and preparation method therefor

Abstract

The present application provides a pectin gel and a preparation method therefor. The pectin gel comprises a gellant, an emulsifier, and a fat-soluble substance; the gellant comprises pectin having an esterification degree not lower than 20%; and calculated by mass ratio, the ratio of the gellant to the emulsifier is 0.2-30:1.

Description

Pectin gel and preparation method thereof Technical Field

[0001] The present invention relates to the field of pectin gel, and in particular to a pectin gel and a preparation method thereof. Background Art

[0002] Pectin is an acidic heteropolysaccharide composed of D-galacturonic acid linked by α-1,4-glucans. It is widely found in the cell walls of higher plants, comprising approximately 30% to 35%. It is a natural, green, and healthy natural polymer. Pectin exhibits excellent hemostatic, antibacterial, lipid-lowering, and detoxifying properties, leading to its widespread use in health supplements, food additives, cosmetics, and pharmaceuticals. Pectin also regulates cellular osmotic pressure and pH, and when added to a certain amount of water, it can form a jelly with a defined hardness and modulus. Furthermore, pectin has been certified by the JECF as non-toxic and harmless, and regulations indicate that there is no specific limit on the amount of pectin it can be used. Therefore, in many countries and regions, food regulatory bodies consider pectin a food additive with high practical value and non-toxicity, allowing its addition to be based on "optimal production needs."

[0003] In recent years, pectin has been widely used as a food additive in the food, pharmaceutical, and health product sectors to prepare gels containing fat-soluble substances. However, current gel products containing fat-soluble substances suffer from poor gelling properties and a loose texture. Therefore, the development of pectin gels containing oils or fat-soluble substances with good gelling properties and texture has become an urgent challenge in this field.

[0004] Summary of the Invention

[0005] In order to improve the gel properties and texture of pectin gel containing fat-soluble substances, the present application provides a pectin gel and a preparation method thereof.

[0006] According to one aspect of the present application, a pectin gel is provided, comprising a gelling agent, an emulsifier, and a fat-soluble substance; the gelling agent comprises pectin having an esterification degree of not less than 20%; and the mass ratio of gelling agent to emulsifier is 0.2 to 30:1. The degree of esterification (DE) of pectin refers to the sum of the proportions of methyl esterification, acetylation, and amidation in pectin. The degree of esterification of pectin affects the solubility, gelling properties, and emulsion stability of the pectin product. The pectin gel provided in the present application can improve the gelling properties and texture strength, hardness, and elasticity of the pectin gel by limiting the esterification degree of pectin and introducing a gelling agent and emulsifier in an appropriate ratio. Among them, the mass ratio of the gelling agent to the emulsifier can be 0.2:1, 0.5:1, 1:1, 1.5:1, 2:1, 3:1, 5:1, 7:1, 10:1, 15:1, 20:1, 25:1 or 30:1; the esterification degree of pectin can be 20%, 22%, 24%, 26%, 28%, 30%, 32%, 34%, 36%, 38%, 40%, 42%, 44%, 46%, 48%, 50%, 52%, 54%, 56%, 58%, 60%, 62%, 64%, 66%, 68%, 70%, 72%, 74% and the like, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0007] Preferably, the gelling agent includes a first gelling agent and a second gelling agent; the first gelling agent includes pectin, and the second gelling agent includes at least one of gellan gum, locust bean gum, and sodium alginate.

[0008] Preferably, the fat-soluble substance includes a fat-soluble physiologically active substance.

[0009] Preferably, the mass percentage of the fat-soluble physiologically active substance in the pectin gel is 10% to 70%. The content of the fat-soluble substance in the pectin gel can be 10%, 12%, 14%, 16%, 18%, 20%, 22%, 24%, 26%, 28%, 30%, 32%, 34%, 36%, 38%, 40%, 42%, 44%, 46%, 48%, 50%, 52%, 54%, 56%, 58%, 60%, 62%, 64%, 66%, 68% or 70%, etc., but is not limited to the listed values. Other values ​​not listed within the numerical range are also applicable.

[0010] Preferably, the fat-soluble physiologically active substance includes at least one of DHA algae oil, oil-soluble vitamins, evening primrose oil, arachidonic acid, linseed oil, gamma-linolenic acid oil, caprylic / capric triglyceride (MCT), safflower seed oil, milk thistle seed oil, maple seed oil, walnut oil, fish oil, coenzyme Q10, rice bran fatty alcohol, pumpkin seed oil, borage oil, acetylsalicylic acid, fat-soluble statins, antibiotics, naproxen, and antihistamines.

[0011] Preferably, the pectin gel further comprises a water-soluble physiologically active substance.

[0012] Preferably, the water-soluble physiologically active substance includes at least one of water-soluble vitamins, water-soluble minerals, ibuprofen, acetaminophen, caffeine, chlorpheniramine maleate, and water-soluble statins.

[0013] Preferably, the pH value of the pectin gel is 2.6 to 5. The pH value of the pectin gel affects its gel properties and texture. The pH value of the pectin gel can be 2.6, 3, 3.5, 4, 4.5, 5, etc., but is not limited to the values ​​listed above. Other values ​​not listed within this range are also applicable.

[0014] Preferably, the HLB value of the emulsifier is between 7 and 18. The HLB value of the emulsifier represents the emulsifying ability of the emulsifier and affects the dispersion between the gelling agent and the fat-soluble substance. Therefore, when the HLB value of the emulsifier falls within this range, the emulsification effect can be guaranteed, the homogeneity of the pectin gel can be improved, and the structural stability of the pectin gel can be further improved. The HLB value of the emulsifier can be 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, or 18, etc., but is not limited to the values ​​listed above. Other values ​​not listed within this range are also applicable.

[0015] Preferably, the emulsifier includes at least one of phospholipid emulsifiers, modified starch, gum, emulsified pectin, cholesterol, lanolin, saponin, and polysaccharide emulsifiers.

[0016] Preferably, the phospholipid emulsifier includes at least one of phospholipids, modified phospholipids, and enzymatically hydrolyzed phospholipids.

[0017] Preferably, the gum comprises gum arabic.

[0018] Preferably, the polysaccharide emulsifier includes at least one of polydextrose, polyrhamnose, and polyfuranose.

[0019] Preferably, the content of the emulsifier in the pectin gel is 0.1% to 5% by mass. The content of the emulsifier may be 0.1%, 0.2%, 0.3%, 0.50%, 0.75%, 1%, 1.25%, 1.50%, 1.75%, 2%, 2.25%, 2.50%, 3.75%, 3%, 3.25%, 3.50%, 3.75%, 4%, 4.50% or 5%, etc., but is not limited to the values ​​listed above. Other values ​​not listed within this numerical range are also applicable.

[0020] Preferably, the degree of esterification of the emulsified pectin is greater than 50%. The degree of esterification of the emulsified pectin can be 50%, 52%, 54%, 56%, 58%, 60%, 62%, 64%, 66%, 68%, 70%, 72% or 74%, etc., but is not limited to the values ​​listed above. Other values ​​not listed within this numerical range are also applicable.

[0021] Preferably, the lipophilic group content in the emulsified pectin is 5% to 35%. The lipophilic group content in the emulsified pectin can be 5%, 7%, 9%, 10%, 11%, 13%, 15%, 17%, 19%, 20%, 21%, 23%, 25%, 27%, 29%, 30%, 31%, 33%, or 35%, etc., but is not limited to the values ​​listed above. Other values ​​not listed within this numerical range are also applicable.

[0022] Preferably, the lipophilic group content in the emulsified pectin is 15% to 30%. The lipophilic group content in the emulsified pectin can be 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29% or 30%, etc., but is not limited to the listed values. Other values ​​not listed within the numerical range are also applicable.

[0023] Preferably, the lipophilic groups in the emulsified pectin include acetyl groups.

[0024] Preferably, the phospholipid emulsifier includes phospholipids, and the phospholipids include phosphatidylethanolamine (PE) and phosphatidylinositol (PI). When PE and PI are used as emulsifiers at the same time, the emulsion can form a denser emulsion film and improve the stability of the emulsion.

[0025] Preferably, the sum of the phosphatidylethanolamine content and the phosphatidylinositol content in the phospholipids is not less than 10%. The sum of the phosphatidylethanolamine content and the phosphatidylinositol content in the phospholipids can be 10%, 12%, 14%, 16%, 18%, 20%, 22%, 24%, 26%, 28%, 30%, 32%, 34%, 36%, 38%, 40%, 42%, 44%, 46%, 48%, 50%, 52%, 54%, 56%, 58%, 60%, 62%, 64%, 66%, 68% or 70%, etc., but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0026] Preferably, the sum of the phosphatidylethanolamine content and the phosphatidylinositol content in the phospholipids is 30-70%. The sum of the phosphatidylethanolamine content and the phosphatidylinositol content in the phospholipids can be 30%, 32%, 34%, 36%, 38%, 40%, 42%, 44%, 46%, 48%, 50%, 52%, 54%, 56%, 58%, 60%, 62%, 64%, 66%, 68% or 70%, etc., but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0027] Preferably, the emulsifier contains a protein emulsifier, and the isoelectric point of the protein emulsifier is ≥ 3. By using a protein emulsifier with an isoelectric point ≥ 3, it can combine with the plant gum to form an anionic polysaccharide-protein conjugate, which plays a role in emulsifying and stabilizing the emulsion, thereby further improving the structural stability of the pectin gel.

[0028] Preferably, the protein emulsifier includes soy protein and pea protein.

[0029] Preferably, the gelling agent includes high-ester pectin, which refers to pectin with a degree of esterification greater than 50%. Calculated by weight, the high-ester pectin content in the pectin gel is 1.5% to 3.5%, and the pH of the pectin gel is 2.6 to 3.8. High-ester pectin can gel under appropriate esterification and acidic conditions. A pH of 2.6 to 3.8 affects the number of free radicals in the high-ester pectin molecules, thereby affecting the gel properties and texture. Among them, the content of high ester pectin can be 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4% or 3.5%, etc.; the pH value of the pectin gel can be 2.6, 2.7, 2.8, 2.9, 3, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7 or 3.8, etc., but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0030] Preferably, the degree of esterification of the high-ester pectin is not higher than 75%. The degree of esterification of the high-ester pectin can be 52%, 55%, 57%, 60%, 62%, 65%, 67%, 70%, 72% or 75%, etc., but is not limited to the values ​​listed above. Other values ​​not listed within this range are also applicable.

[0031] Preferably, the soluble solids content of the pectin gel is ≥55% by mass percentage. When the gelling agent used in the pectin gel is high-ester pectin, when its soluble solids content meets this range, the gel stability and emulsification properties of the pectin gel can be optimized. Wherein, the soluble solids content will affect the viscosity of the pectin gel system, thereby affecting the emulsification properties. Wherein, the content of soluble solids in the pectin gel can be 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79% or 80%, etc., but is not limited to the listed values, and other values ​​not listed within this numerical range are also applicable.

[0032] Preferably, calculated as a percentage by mass, the soluble solids of the pectin gel is 65-80%, wherein the soluble solids of the pectin gel can be 65%, 67%, 70%, 72%, 75%, 77% or 80%, etc., but is not limited to the listed values, and other unlisted values ​​within the numerical range are also applicable.

[0033] Preferably, the pectin gel contains glycerin and sugar alcohols in a ratio of glycerin mass to sugar alcohol mass of 1-15:25-70. By further limiting the ratio of the sugar content-adjusting materials while limiting the soluble solids content, the sugar content of the pectin gel can be adjusted to an appropriate range, while also improving the moisturizing effect of the pectin gel and optimizing its texture. Wherein, the mass ratio of glycerol to sugar alcohol in pectin gel can be 1:25, 1:30, 1:35, 1:40, 1:45, 1:50, 1:55, 1:60, 1:65, 1:70, 3:25, 3:30, 3:35, 3:50, 3:60, 3:70, 3:75, 5:25, 5:30, 5:35, 5:50, 5:60, 5:70, 5:75, 10:25, 10:30, 10:35, 10:50, 10:60, 10:70, 10:75, 15:25, 15:30, 15:35, 15:50, 15:60, 15:70 or 15:75, but is not limited to the listed values. Other values ​​not listed within the numerical range are also applicable.

[0034] Preferably, the content of sugar alcohol in the pectin gel is 25% to 70%. The presence of a large amount of sugar alcohol can produce a stable hydrophobic network structure, but when the sugar alcohol content in the system is greater than 70%, the gel performance decreases. This may be because the excess sugar alcohol dehydrates the gel network structure, thereby destroying the network structure. Among them, the content of sugar alcohol in the pectin gel can be 25%, 27%, 29%, 32%, 35%, 37%, 39%, 41%, 40%, 43%, 45%, 47%, 49%, 50%, 51%, 53%, 55%, 57%, 59%, 60%, 61%, 63%, 65%, 67%, 69% or 70%, etc., but is not limited to the listed values. Other values ​​not listed within this numerical range are also applicable.

[0035] Preferably, the sugar alcohol includes at least one of maltitol, maltitol liquid, erythritol, xylitol, sorbitol, and sorbitol liquid.

[0036] Preferably, the emulsifier comprises phospholipids, and the content of phospholipids in the pectin gel is 0.1% to 5% by weight. The content of phospholipids in the pectin gel can be 0.1%, 0.3%, 0.5%, 0.7%, 0.9%, 1.1%, 1.3%, 1.5%, 1.7%, 1.9%, 2.1%, 2.3%, 2.5%, 2.7%, 2.9%, 3.1%, 3.3%, 3.5%, 3.7%, 3.9%, 4.1%, 4.3%, 4.5%, 4.7% or 5.0%, etc., but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0037] Preferably, the emulsifier includes modified starch, and the content of modified starch in the pectin gel is 0.5% to 4% by weight. By using a certain amount of modified starch as an emulsifier, based on the gelatinization and viscosity-increasing properties of the modified starch, the technical effect is considered from the perspective of emulsification effect and slurry viscosity. The viscosity of the slurry will also have a certain impact on the gelation speed and gel stability of the product. The content of modified starch in the pectin gel can be 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.40%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1%, 2.2%, 2.3%, 2.4%, 2.5%, 2.5%, 2.6%, 2.7%, 2.8%, 2.9%, 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, 3.6%, 3.7%, 3.8%, 3.9% or 4%, etc., but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0038] Preferably, the emulsifier includes gum arabic, wherein the mass of gum arabic: the mass of high ester pectin = 0.5-1.5:1.5-3. Since gum arabic is also a type of plant gelling agent, the ratio of gum arabic to high ester pectin is limited to achieve the technical effect of simultaneously optimizing the emulsifying properties (corresponding to the uniformity of the pectin gel) and the gelling properties (corresponding to the texture properties of the pectin gel). Among them, the mass ratio of gum arabic to high ester pectin can be 0.5:2, 0.5:2.5, 0.5:3, 1:2, 1:2.5, 1:3, 1.5:1.5, 1.5:2, 1.5:2.5, 2:1.5, 2:2.5 or 2:3, etc., but is not limited to the listed values, and other values ​​not listed within this numerical range are also applicable.

[0039] Preferably, the emulsifier comprises modified starch and gum arabic, wherein the mass ratio of gum arabic to modified starch is 0.1 to 4:1. The mass ratio of gum arabic to modified starch can be 0.1:1, 0.5:1, 0.8:1, 1:1, 1.2:1, 1.5:1, 1.8:1, 2:1, 2.2:1, 2.5:1, 2.8:1, 3:1, 3.2:1, 3.5:1, 3.8:1 or 4:1, etc., but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0040] Preferably, the pectin includes low-ester pectin, which refers to pectin with an esterification degree of 20% to 50%. Calculated by mass percentage, the content of low-ester pectin in the pectin gel is 1.5% to 4%; the pH value of the pectin gel is 2.6 to 5. The degree of esterification of the low-ester pectin may be 20%, 22%, 24%, 26%, 28%, 30%, 32%, 34%, 36%, 38%, 40%, 42%, 44%, 46%, 48% or 50%, etc.; the content of the low-ester pectin may be 1.5%, 1.7%, 1.9%, 2.1%, 2.3%, 2.5%, 2.7%, 2.9%, 3.1%, 3.3%, 3.5%, 3.7% or 4.0%, etc.; the pH value of the pectin gel may be 2.6, 2.8, 3, 3.2, 3.4, 3.6, 3.8, 4, 4.2, 4.4, 4.6, 4.8 or 5, etc., but is not limited to the listed values, and other values ​​not listed within this numerical range are also applicable.

[0041] Preferably, calculated as a percentage by mass, the soluble solids of the pectin gel are ≥10%. When the gelling agent used for the pectin gel is low-fat pectin, when its soluble solids meet this range, it has good gel properties. Wherein, when the gel of the pectin gel is low-ester pectin, the soluble solids of the pectin gel can be 10%, 12%, 14%, 16%, 18%, 20%, 22%, 24%, 26%, 28%, 30%, 32%, 34%, 36%, 38%, 40%, 42%, 44%, 46%, 48%, 50%, 52%, 54%, 56%, 58%, 60%, 62%, 64%, 66%, 68%, 70%, 72%, 74%, 76%, 78% or 80%, etc., but are not limited to the enumerated values, and other values ​​not enumerated within this numerical range are equally applicable.

[0042] Preferably, calculated as a percentage by mass, the soluble solids of the pectin gel is 50-80%, wherein the soluble solids of the pectin gel can be 50%, 52%, 54%, 56%, 58%, 60%, 63%, 65%, 67%, 70%, 72%, 75%, 77% or 80%, etc., but is not limited to the listed values, and other unlisted values ​​within the numerical range are also applicable.

[0043] Preferably, the low-ester pectin includes amide pectin, and the amide pectin has a degree of amidation of 12%-25%. Amide groups facilitate hydrogen bonding, thereby enhancing the gelling ability of low-ester pectin, allowing it to gel under conditions of high calcium ion concentration and high pH, ​​resisting dehydration, and providing excellent flavor release. The degree of amidation of the amide pectin can be 12%, 14%, 16%, 18%, 20%, 22%, 24%, or 25%, but is not limited to these values. Other values ​​not listed within this range are also applicable.

[0044] Preferably, the pectin gel further comprises metal ions, and the metal ion content in the pectin gel is 0.02-0.25% by weight. The metal ion content may be 0.02%, 0.05%, 0.08%, 0.1%, 0.11%, 0.12%, 0.13%, 0.14%, 0.15%, 0.16%, 0.17%, 0.18%, 0.19%, 0.20%, 0.21%, 0.23%, 0.24%, or 0.25%, etc., but is not limited to the values ​​listed above, and other values ​​not listed within the numerical range are also applicable.

[0045] Preferably, the metal ions include at least one of calcium ions and magnesium ions.

[0046] Preferably, the calcium ions are provided by calcium salts, and the calcium salts include at least one of calcium lactate, calcium citrate, tricalcium phosphate, calcium hydrogen phosphate, milk mineral salt, calcium gluconate, and calcium chloride.

[0047] Preferably, the metal ions include calcium ions, wherein in the pectin gel, the mass percentage of the emulsifier is a, and the mass percentage of the calcium ion is b; the pectin gel satisfies: 0.4≤a / b≤250. When the mass percentages of the emulsifier and the calcium ion meet this range, the low-fat pectin is more likely to form an ordered cross-linked structure, thereby improving the gel properties and texture of the pectin gel. Wherein, a / b can be 0.4, 0.8, 1, 1.5, 3, 5, 10, 20, 40, 60, 80, 100, 120, 140, 160, 180, 200, 220, or 250, etc., but is not limited to the listed values. Other values ​​not listed within this numerical range are also applicable.

[0048] Preferably, the pectin gel satisfies: 4≤a / b≤150, wherein a / b can be 4, 7, 10, 20, 40, 60, 80, 100, 120, 140 or 150, etc., but is not limited to the listed values, and other unlisted values ​​within the numerical range are also applicable.

[0049] Preferably, the emulsifier content of the pectin gel is 0.2-5%. The emulsifier content may be 0.2%, 0.5%, 0.8%, 1.1%, 1.4%, 1.7%, 2%, 2.3%, 2.6%, 3%, 3.3%, 3.6%, 3.9%, 4.3%, 4.6% or 5.0%, etc., but is not limited to the values ​​listed above. Other values ​​not listed within this range are also applicable.

[0050] Preferably, the pectin gel includes amino acids, and the amino acid content in the pectin gel, calculated as a percentage by mass, does not exceed 10%. The amino acid content in the pectin gel may be 0.5%, 1%, 1.5%, 2%, 3%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, or 10%, etc., but is not limited to the values ​​listed above. Other values ​​not listed within this numerical range are also applicable.

[0051] Preferably, the amino acid includes at least one of gamma-aminobutyric acid, creatine, and the like.

[0052] Preferably, the pectin gel also includes an antioxidant.

[0053] Preferably, the antioxidant includes at least one of tea polyphenols (TP), tocopherol, flavonoids (such as rosemary extract), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), and ascorbic acid.

[0054] Preferably, the pectin gel further comprises an auxiliary agent, which comprises at least one of flavors, pigments, and sweeteners.

[0055] According to one aspect of the present application, a method for preparing the above-mentioned pectin gel is provided, which comprises the following steps: preparing an aqueous phase: dissolving a gelling agent in water at a mass ratio of gelling agent to water of 1:3 to 20, maintaining the temperature of the reaction system above 90°C, and controlling the pH at 3.5 to 4.3 to obtain an aqueous phase; emulsifying and homogenizing: adding the oil phase to the aqueous phase at a mass ratio of oil phase to aqueous phase of 1:0.4 to 9, mixing uniformly, and emulsifying and homogenizing at a temperature above 70°C, wherein the oil phase comprises a fat-soluble substance; blending: adding the remaining raw materials to the liquid obtained after the emulsification and homogenization, and using the liquid thus obtained as a molding liquid; and molding: solidifying and molding the molding liquid to obtain the pectin gel.

[0056] Among them, in the preparation of the aqueous phase, the mass ratio of the gelling agent to water can be 1:3, 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, 1:11, 1:12, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18, 1:19 or 1:20, etc.; the pH value of the aqueous phase can be 3.5, 3.6, 3.7, 3.8, 3.9, 4, 4.1, 4.2 or 4.3, etc.; the mass ratio of the oil phase to the aqueous phase can be 1:0.4, 1:1, 1:1.5 , 1:2, 1:2.5, 1:3, 1:3.5, 1:4, 1:4.5, 1:5, 1:5.5, 1:6, 1:6.5, 1:7, 1:7.5, 1:8, 1:8.5 or 1:9, etc.; the temperature of the emulsification mean can be 70℃, 72℃, 74℃, 76℃, 78℃, 80℃, 82℃, 84℃, 86℃, 88℃, 90℃, 92℃, 94℃, 96℃ or 98℃, etc., but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0057] Preferably, after the emulsification and homogenization step is completed, an acidity regulator is added to maintain the temperature of the reaction system above 60° C. and the pH is controlled at 2.6-5. Wherein, after the emulsification and homogenization step is completed, the temperature of the reaction system may be 60°C, 61°C, 62°C, 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, 71°C, 72°C, 73°C, 74°C, 75°C, 76°C, 77°C, 78°C, 79°C, 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91°C, 92°C, 93°C, 94°C, 95°C, 96°C, 97°C or 98°C, etc.; the pH value may be 2.6, 2.8, 3, 3.2, 3.4, 3.6, 3.8, 4, 4.2, 4.4, 4.6, 4.8, 5, etc., but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0058] Preferably, the acidity regulator includes at least one of citric acid, sodium citrate, potassium citrate, malic acid, and lactic acid.

[0059] Preferably, the pectin includes low-ester pectin, and after the emulsification and homogenization step is completed, inorganic salts and acidity regulators are added in sequence, and the soluble solids of the reaction system are maintained above 30%, the temperature is maintained above 60° C., and the pH is controlled at 2.6-5.

[0060] The pectin gel prepared by the preparation method provided in this application not only improves its gel properties, but also imparts a good texture to the pectin gel and further enhances its storage stability. Furthermore, by controlling the reaction conditions in the reaction system, such as reaction temperature, pH, and soluble solids content, the water retention of the pectin gel can be further improved, and the growth and reproduction of microorganisms can be controlled to enhance food safety and stability. Furthermore, the physiological activity of the water-soluble or fat-soluble physiologically active substances can be maintained, and the pectin gel can be ensured to disintegrate rapidly upon reaching the appropriate site of the human body, which facilitates the release of the water-soluble or fat-soluble physiologically active substances.

[0061] According to the third aspect of the present application, a gel product is provided, which includes the pectin gel as described above, and the dosage form of the gel product includes at least one of soft candy, oil gel, gel emulsion, soft capsule, especially chewable soft capsule, crystal ball, popping bead, and beverage.

[0062] According to a fourth aspect of the present application, there is provided a use of the pectin gel in food and / or health products and / or medicines. The food includes ordinary food and / or health food. DETAILED DESCRIPTION

[0063] In order to enable those skilled in the art to better understand the technical solutions of this application, the technical solutions of this application will be clearly and completely described below in conjunction with the embodiments of this application. Obviously, the embodiments described are only part of the embodiments of this application, not all of them. Based on the embodiments of this application, all other embodiments obtained by ordinary technicians in this field without making creative efforts should fall within the scope of protection of this application.

[0064] Example 1

[0065] Treatment group 1A

[0066] 1. Raw materials required for preparation of pectin gel

[0067] The raw materials required for preparing pectin gel in treatment group 1A of this example are shown in Table 1. The total content of phospholipids PE and PI used was 60%.

[0068] Table 1. Raw materials required for preparing pectin gel in treatment group 1A of this example

[0069] 2. Preparation Method

[0070] Preparation of aqueous phase: Weigh the raw materials according to Table 1, add the gelling agent to water, then add glycerol, maltitol solution, and sodium citrate, and maintain the temperature of the reaction system above 90°C, control the pH at 4.2, and maintain the temperature at 85°C to obtain an aqueous phase;

[0071] Preparation of oil phase: weigh the fat-soluble physiologically active substances, phospholipids, and antioxidants in the formula, mix them evenly, and fill with nitrogen for later use;

[0072] Emulsification and homogenization: Add the oil phase to the water phase at a mass ratio of 1:3, mix evenly, and emulsify and homogenize at a temperature above 80°C;

[0073] Preparation: Add acidity regulator to the liquid obtained after emulsification and homogenization, maintain the temperature of the reaction system above 60°C, control the pH at 3.5, and aerate with nitrogen for later use. The liquid thus obtained is used as the molding liquid;

[0074] Molding: pouring the molding liquid onto the blister, sealing, and curing the blister to obtain pectin gel, wherein the pH of the pectin gel is 3.5.

[0075] Different treatment groups were set up using the mass ratio of the gelling agent to the emulsifier in the formulation shown in Table 1 as a variable. The corresponding variables for each treatment group and the control group are shown in Table 2. The total mass content of the gelling agent and emulsifier remained unchanged, and the sum of the mass of phosphatidylethanolamine and phosphatidylinositol accounted for 60% of the total mass of phospholipids. Aside from the above differences, the procedures for preparing pectin gel in each treatment group remained strictly consistent with those for Treatment Group 1A in Example 1.

[0076] Table 2. Variables in treatment groups 2A to 4A

[0077] Different treatment groups were set up using the pH of the pectin gel as a variable. The corresponding variables for each treatment group are shown in Table 3. The pH of the pectin gel was controlled by adding a pH adjuster during preparation. Aside from the aforementioned differences, the pectin gel preparation procedures for each treatment group remained strictly consistent with those for Treatment Group 1A in Example 1.

[0078] Table 3. Variables in treatment groups 5A to 7A

[0079] Different treatment groups were set up using the emulsifier composition (phospholipid type) in the formulation shown in Table 1 as a variable. The corresponding variables for each treatment group are shown in Table 4. The total mass percentage of phospholipids in the pectin gel remained unchanged, and the sum of the PE and PI contents in the phospholipids was varied by selecting different phospholipid emulsifier specifications. Aside from these differences, the pectin gel preparation procedures for each treatment group remained strictly consistent with those for Treatment Group 1A in Example 1.

[0080] Table 4. Variables in treatment groups 8A to 10A

[0081] Test Example 1

[0082] 1. Test subjects

[0083] Pectin gels prepared in each treatment group and control group in Example 1.

[0084] 2. Test Method

[0085] (1) Texture test: Texture testing was performed using a texture analyzer using the TPA method (texture profile analysis). This method is a common method used in the industry to test texture characteristics, also known as a secondary chewing test. The sample is compressed twice by the test probe, and then the force sensor is used to quantify the index. The sample was placed in the middle of the test table, the TPA method was selected, and the test button was activated for testing. The sample specifications and shape were controlled to be consistent, round, and 1.5g per piece, with a weight deviation of no more than 0.1g. 20 samples were tested in parallel in each group, and the average value was taken as the texture test result.

[0086] When the test results are hardness <500g and resilience <0.24, it is considered unqualified; when the test results are hardness 500g-1500g and resilience 0.24-0.30, it is considered qualified; when the test results are hardness ≥1500g and resilience ≥0.30, it is considered excellent.

[0087] (2) Storage stability: The test object was placed in an environment of 50°C and 80% relative humidity for 24 hours, and the deformation of the test object was observed. Among them, soft deformation was recorded as unqualified, no obvious soft deformation was recorded as qualified, and no soft deformation was recorded as excellent.

[0088] 3. Test results and analysis

[0089] The results of this test example are shown in Table 5. Comparison of the data from treatment groups 1A to 4A and control group 1A reveals that the ratio of gelling agent to emulsifier affects the mechanical properties, texture, and storage stability of the resulting pectin gel. Further optimization was performed in this application, where the gelling agent to emulsifier ratio was 0.2 to 30:1. Furthermore, when the gelling agent content was 1.5% to 4%, the storage stability of the pectin gel was improved. In treatment groups 1A and 5A to 7A, it was confirmed that the pH of the pectin gel also affected the mechanical properties, texture, and storage stability of the resulting pectin gel. A pH of 2.6 to 3.8 exhibited better texture and storage stability. In treatment groups 1A and 8A to 10A, it was confirmed that the sum of the PE and PI content in the phospholipids also affected the mechanical properties, texture, and storage stability of the resulting pectin gel.

[0090] Therefore, the present application improves the texture and storage stability of pectin gel containing fat-soluble substances by regulating the ratio of the gelling agent to the emulsifier in the pectin gel, the pH of the pectin gel, and the sum of the PE and PI contents in the phospholipids.

[0091] Table 5. Test results of test case 1

[0092] Example 2

[0093] The raw material formula for the pectin gel was adjusted based on that of Treatment Group 1A in Example 1. The specific formula numbers and composition are shown in Table 6. Referring to the procedures for preparing the pectin gel in Treatment Group 1A in Example 1, each treatment group prepared pectin gel according to the formula shown in Table 6. The combined content of phospholipids PE and PI was 60%, and the DE value of the high-ester pectin was 60%. In Treatment Group 2B, the mass ratio of citric acid to malic acid was 1:1; in Treatment Group 3B, the mass ratio of citric acid to lactic acid was 1:1; and in Treatment Group 4B, the mass ratio of maltitol solution to xylitol was 1:1, and the mass ratio of malic acid to lactic acid was 1:1.

[0094] Table 6. Raw materials required for preparing pectin gel in each treatment group of this example

[0095] Test Example 2

[0096] 1. Test subjects

[0097] Pectin gels prepared in each treatment group in Example 2.

[0098] 2. Test Method

[0099] (2) Texture test: Texture testing was performed using a texture analyzer using the TPA method (texture profile analysis). This method is a common method used in the industry to test texture characteristics, also known as a secondary chewing test. The sample is compressed twice by the test probe, and then the force sensor is used to quantify the index. The sample was placed in the middle of the test table, the TPA method was selected, and the test button was activated for testing. The sample specifications and shape were controlled to be consistent, round, and 1.5g per piece, with a weight deviation of no more than 0.1g. 20 samples were tested in parallel in each group, and the average value was taken as the texture test result.

[0100] When the test results are hardness ≥ 500g and resilience ≥ 0.24, it is considered as meeting the standards and is represented by "O". When the test results are hardness < 500g and resilience < 0.24, it is considered as not meeting the standards and is represented by "X".

[0101] (3) Storage stability: The test object was placed in an environment of 50°C and 80% relative humidity for 24 hours, and the deformation of the test object was observed. If the test object was soft and deformed, it was marked as unsatisfactory. If no obvious softness or deformation was observed, it was marked as satisfactory, and an "O" was used to indicate that the test object met the standard.

[0102] 3. Test results and analysis

[0103] The results of this test example are shown in Table 7. Among them, it can be confirmed through treatment groups 1B to 4B that pectin gel with good performance can still be produced by reasonably changing the types of fat-soluble physiologically active substances and antioxidants or adjusting the content within the formulation range.

[0104] Table 7. Test results of test case 2

[0105] Example 3

[0106] Treatment group 1C

[0107] 1. Raw materials required for preparation of pectin gel

[0108] The raw materials required for preparing pectin gel in treatment group 1C of this example are shown in Table 8. The total content of phospholipids PE and PI used was 60%.

[0109] Table 8. Raw materials required for preparing pectin gel in treatment group 1C of this example

[0110] 2. Preparation Method

[0111] Preparation of aqueous phase: Weigh the raw materials according to Table 8, add the gelling agent, modified starch, and gum arabic to water, then add glycerol and maltitol solution, and maintain the temperature of the reaction system above 90°C and the pH at 4.1 at 85°C to obtain an aqueous phase.

[0112] Preparation of oil phase: weigh the fat-soluble physiologically active substances, phospholipids, and antioxidants in the formula, mix them evenly, and fill with nitrogen for later use;

[0113] Emulsification and homogenization: Add the oil phase to the water phase at a mass ratio of 1:3, mix evenly, and emulsify and homogenize at a temperature above 80°C;

[0114] Preparation: Add acidity regulator to the liquid obtained after emulsification and homogenization, maintain the temperature of the reaction system above 60°C, control the pH at 3.5, and aerate with nitrogen for later use. The liquid thus obtained is used as the molding liquid;

[0115] Molding: pouring the molding liquid onto the blister, sealing, and curing the blister to obtain pectin gel, wherein the pH of the pectin gel is 3.5.

[0116] Different treatment groups were set up using the mass ratio of the gelling agent to the emulsifier in the formulation shown in Table 8 as a variable. The corresponding variables for each treatment group and the control group are shown in Table 9. The total mass content of the gelling agent and emulsifier remained unchanged, and the mass ratio of phospholipid, modified starch, and gum arabic was maintained at 1:1:1. Aside from the aforementioned differences, the procedures for preparing pectin gels in each treatment group remained strictly consistent with those for Treatment Group 1C in Example 3.

[0117] Table 9. Variables in treatment groups 1C to 4C and control group 1C

[0118] Different treatment groups were set up using the pH of the pectin gel as a variable. The corresponding variables for each treatment group are shown in Table 10. The pH of the pectin gel was controlled by a pH adjuster added during preparation. Aside from the aforementioned differences, the pectin gel preparation procedures for each treatment group remained strictly consistent with those for Treatment Group 1C in Example 3.

[0119] Table 10. Variables in treatment groups 5C to 7C

[0120] Different treatment groups were set up using the mass ratio of modified starch to gum arabic in the formulation shown in Table 8 as a variable. The corresponding variables for each treatment group are shown in Table 11. The total mass of modified starch and gum arabic in the pectin gel remained constant, and the mass ratio of modified starch to gum arabic was varied by increasing or decreasing the mass content of modified starch and gum arabic, respectively. Aside from these differences, the procedures for preparing pectin gels in each treatment group remained strictly consistent with those for Treatment Group 1C in Example 3.

[0121] Table 11. Variables in treatment groups 11C to 13C

[0122] Test Example 3

[0123] 1. Test subjects

[0124] Pectin gels prepared in each treatment group and control group in Example 3.

[0125] 2. Test Method

[0126] The test method of this test example is carried out with reference to Test Example 1.

[0127] 3. Test results and analysis

[0128] The results of this test example are shown in Table 12. Comparison of the data for treatment groups 1C to 4C and control group 1C demonstrates that the ratio of gelling agent to emulsifier affects the mechanical properties, texture, and storage stability of the resulting pectin gel. Furthermore, in treatment groups 1C and 5C to 7C, it was confirmed that the pH of the pectin gel also affects the mechanical properties, texture, and storage stability of the resulting pectin gel.

[0129] In treatments 1C and 8C-10C, it was confirmed that changes in the mass ratio of modified starch to gum arabic also affected the mechanical properties, texture, and storage stability of the resulting pectin gels. This is due to the gelatinization and viscosity-increasing properties of modified starch, which in turn affect the emulsification and slurry viscosity in the reaction system, and thus the gelation speed and stability of the pectin gel.

[0130] Therefore, the present application improves the texture and storage stability of pectin gel containing fat-soluble substances by regulating the ratio of gelling agent to emulsifier in pectin gel, the pH of pectin gel, and the mass ratio of modified starch to gum arabic.

[0131] Table 12. Test results of test case 3

[0132] Example 4

[0133] The raw material formula for the pectin gel was adjusted based on Treatment Group 1C in Example 3. The specific formula numbers and composition are shown in Table 13. Referring to the procedures for preparing the pectin gel in Treatment Group 1C in Example 3, each treatment group prepared pectin gel according to the formula shown in Table 13. The combined content of phospholipids PE and PI was 60%, and the DE value of the high-ester pectin was 60%. In Treatment Group 3D, the weight ratio of citric acid to malic acid was 1:1; in Treatment Group 4D, the weight ratio of maltitol solution to xylitol was 1:1, and the weight ratio of citric acid to lactic acid was 1:1.

[0134] Table 13. Raw materials required for preparing pectin gel in each treatment group of this example

[0135] Test Example 4

[0136] 1. Test subjects

[0137] Pectin gels prepared in each treatment group in Example 4.

[0138] 2. Test Method

[0139] Refer to the method provided in Test Example 2.

[0140] 3. Test results and analysis

[0141] The results of this test example are shown in Table 14. It can be confirmed through treatment groups 1D to 4D that pectin gel with good performance can still be produced by reasonably changing the types of fat-soluble physiologically active substances and antioxidants or adjusting the content within the formulation range.

[0142] Table 14. Test results of Test Case 4

[0143] Example 5

[0144] Treatment group 1E

[0145] 1. Raw materials required for preparation of pectin gel

[0146] The raw materials required for preparing pectin gel in treatment group 1E of this example are shown in Table 15, wherein the acetyl content of the emulsified pectin is 20%.

[0147] Table 15. Raw materials required for preparing pectin gel in treatment group 1E of this example

[0148] 2. Preparation Method

[0149] Preparation of aqueous phase: Weigh the raw materials according to Table 15, add the gelling agent and emulsified pectin to water, then add glycerol, maltitol solution, and sodium citrate thereto, and maintain the temperature of the reaction system above 90°C, control the pH at 4.1, and maintain the temperature at 85°C to obtain an aqueous phase.

[0150] Preparation of oil phase: weigh the fat-soluble physiologically active substances and antioxidants in the formula, mix them evenly, and fill with nitrogen for use;

[0151] Emulsification and homogenization: Add the oil phase to the water phase at a mass ratio of 1:3, mix evenly, and emulsify and homogenize at a temperature above 80°C;

[0152] Preparation: Add acidity regulator to the liquid obtained after emulsification and homogenization, maintain the temperature of the reaction system above 60°C, control the pH at 3.5, and aerate with nitrogen for later use. The liquid thus obtained is used as the molding liquid;

[0153] Molding: pouring the molding liquid onto the blister, sealing, and curing the blister to obtain pectin gel, wherein the pH of the pectin gel is 3.5.

[0154] Different treatment groups were set up using the mass ratio of the gelling agent to the emulsifier in the formulation shown in Table 15 as a variable. The corresponding variables for each treatment group and the control group are shown in Table 16. The total mass content of the gelling agent and emulsifier remained unchanged. Aside from the aforementioned differences, the procedures for preparing pectin gels in each treatment group remained strictly consistent with those for Treatment Group 1E in Example 5.

[0155] Table 16. Variables in treatment groups 1E to 4E and control group 1E

[0156] Different treatment groups were set up using the lipophilic group (acetyl) content of the emulsified pectin used in the formulation shown in Table 15 as a variable. The corresponding variables for each treatment group are shown in Table 17. Aside from the aforementioned differences, the procedures for preparing pectin gels in each treatment group remained strictly consistent with those for Treatment Group 1E in Example 5.

[0157] Table 17. Variables in treatment groups 5E to 6E

[0158] Different treatment groups were set up using the pH of the pectin gel as a variable. The corresponding variables for each treatment group are shown in Table 18. The pH of the pectin gel was controlled by adding a pH adjuster during preparation, and the pH adjuster content was varied by increasing or decreasing the sugar alcohol content. Aside from these differences, the pectin gel preparation procedures for each treatment group remained strictly consistent with those for Treatment Group 1E in Example 5.

[0159] Table 18. Variables in treatment groups 7E to 9E

[0160] Different treatment groups were set up using the mass ratio of glycerol to sugar alcohol in the formulation shown in Table 15 as a variable. The corresponding variables for each treatment group are shown in Table 19. The total mass of glycerol and sugar alcohol in the pectin gel remained constant, and the mass ratio of glycerol to sugar alcohol was varied by increasing or decreasing the mass content of glycerol and sugar alcohol, respectively. Aside from these differences, the pectin gel preparation procedures for each treatment group remained strictly consistent with those for Treatment Group 1E in Example 5.

[0161] Table 19. Variables in treatment groups 10E to 11E

[0162] Test Example 5

[0163] 1. Test subjects

[0164] Pectin gels prepared in each treatment group and control group in Example 5.

[0165] 2. Test Method

[0166] The test method of this test example is carried out with reference to Test Example 1.

[0167] 3. Test results and analysis

[0168] The results of this test example are shown in Table 20. Comparison of the data for Treatment Groups 1E-4E and Control Group 1E demonstrates that the ratio of gelling agent to emulsifier affects the mechanical properties, texture, and storage stability of the resulting pectin gel. Furthermore, in Treatment Group 1E and Treatment Groups 5E-6E, it was confirmed that, although the emulsified pectin did not gel, the acetyl content of the emulsified pectin affected its emulsifying properties, thereby affecting the texture of the pectin gel.

[0169] In treatment group 1E and treatment groups 7E to 9E, it was shown that the pH of the pectin gel also affects the mechanical properties, texture and storage stability of the prepared pectin gel.

[0170] In treatment groups 1E and 10E-11E, it was confirmed that the mass ratio of glycerol to sugar alcohol affects the sugar content range of the pectin gel, thereby affecting the gel properties. Furthermore, this ratio can enhance the moisturizing effect of the pectin gel. Therefore, this application further optimizes the texture by limiting the mass ratio of glycerol to sugar alcohol.

[0171] Therefore, the present application improves the texture and storage stability of pectin gel containing fat-soluble substances by regulating the ratio of gelling agent to emulsifier in pectin gel, the pH of pectin gel, the acetyl content of emulsified pectin, and the mass ratio of glycerol to sugar alcohol.

[0172] Table 20. Test results of Test Case 5

[0173] Example 6

[0174] The raw material formula for the pectin gel was adjusted based on Treatment Group 1E in Example 5. The specific formula numbers and composition are shown in Table 21. Referring to the procedures for preparing the pectin gel in Treatment Group 1E in Example 5, each treatment group prepared pectin gel according to the formula shown in Table 21. The high-ester pectin used had a DE value of 60%, and the emulsified pectin had a DE value of 55%. In Treatment Group 2F, the mass ratio of citric acid to lactic acid was 1:1; in Treatment Group 3F, the mass ratio of citric acid to malic acid was 1:1; and in Treatment Group 4F, the mass ratio of sorbitol solution to xylitol was 1:1, and the mass ratio of lactic acid to malic acid was 1:1.

[0175] Table 21. Raw materials required for preparing pectin gel in each treatment group of this example

[0176] Test Example 6

[0177] 1. Test subjects

[0178] Pectin gels prepared in each treatment group in Example 6.

[0179] 2. Test Method

[0180] Refer to the method provided in Test Example 2.

[0181] 3. Test results and analysis

[0182] The results of this test example are shown in Table 22. It can be confirmed through treatment groups 1F to 4F that pectin gel with good performance can still be produced by reasonably changing the type of fat-soluble physiologically active substances or adjusting the content within the formulation range.

[0183] Table 22. Test results of Test Case 6

[0184] Example 7

[0185] Treatment group 1G

[0186] 1. Raw materials required for preparation of pectin gel

[0187] The raw materials required for preparing pectin gel in treatment group 1G of this example are shown in Table 23. The total content of phospholipids PE and PI used was 60%.

[0188] Table 23. Raw materials required for preparing pectin gel in treatment group 1G of this example

[0189] 2. Preparation Method

[0190] Preparation of aqueous phase: Weigh the raw materials according to Table 23, then add the gelling agent into water, and then add glycerol, maltitol solution, and sodium citrate thereto. Maintain the temperature of the reaction system above 90°C, control the pH at 4.2, and keep the temperature at 85°C to obtain an aqueous phase.

[0191] Preparation of oil phase: weigh the fat-soluble physiologically active substances, phospholipids, and antioxidants in the formula, mix them evenly, and fill with nitrogen for later use;

[0192] Emulsification and homogenization: Add the oil phase to the water phase at a mass ratio of 1:3, mix evenly, and emulsify and homogenize at a temperature above 80°C;

[0193] Preparation: Add calcium salt, acidity regulator and amino acid to the liquid obtained after emulsification and homogenization, maintain the temperature of the reaction system above 60°C, control the pH at 4.1, and aerate with nitrogen for later use. The liquid thus obtained is used as the molding liquid;

[0194] Molding: pouring the molding liquid onto the blister, sealing it, and curing it to obtain pectin gel, wherein the pH of the pectin gel is 4.1.

[0195] Different treatment groups were set up using the mass ratio of the gelling agent to the emulsifier in the formulation shown in Table 23 as a variable. The corresponding variables for each treatment group and the control group are shown in Table 24. The total mass content of the gelling agent and emulsifier remained unchanged. Aside from the aforementioned differences, the pectin gel preparation procedures for each treatment group remained strictly consistent with those for Treatment Group 1G in Example 7.

[0196] Table 24. Variables in treatment groups 2G to 4G

[0197] Different treatment groups were set up using the pH of the pectin gel as a variable. The corresponding variables for each treatment group are shown in Table 25. The pH of the pectin gel was controlled by adding a pH adjuster during preparation, and the pH adjuster content was varied by increasing or decreasing the sugar alcohol content. Aside from these differences, the pectin gel preparation procedures for each treatment group remained strictly consistent with those for Treatment Group 1G in Example 7.

[0198] Table 25. Variables in treatment groups 5G to 6G

[0199] Different treatment groups were set up with the ratio of the emulsifier to the calcium ion content of the formula shown in Table 23 as a variable. The variables corresponding to each treatment group are shown in Table 26, wherein the mass percentage of the emulsifier is a, the mass percentage of the calcium ion is b, and the ratio of the emulsifier to the calcium ion is a / b. The content of the emulsifier and the calcium ion is achieved by increasing or decreasing the mass content of the sugar alcohol. Except for the above differences, the operating steps for preparing pectin gel in each treatment group are strictly consistent with those of treatment group 1G in Example 7. In treatment group 1G, the calcium salt used is tricalcium phosphate (dosage is 0.2%), and its calcium ion content is 34%, corresponding to a calcium ion content of 0.068% in the pectin gel.

[0200] Table 26. Variables in treatment group 1G and treatment groups 7G-8G

[0201] Different treatment groups were set up using the type of calcium salt used in the formulation shown in Table 23 as a variable. The corresponding variables for each treatment group are shown in Table 27. The total mass of the calcium salt in the pectin gel remained constant, while the calcium ion content varied due to the type of calcium salt, as shown in Table 23. Aside from the aforementioned differences, the pectin gel preparation procedures for each treatment group remained strictly consistent with those for Treatment Group 1G in Example 7.

[0202] Table 27. Variables in treatment groups 12G to 14G

[0203] Test Example 7

[0204] 1. Test subjects

[0205] Pectin gels prepared in each treatment group and control group in Example 7.

[0206] 2. Test Method

[0207] The test method of this test example is carried out with reference to Test Example 1.

[0208] 3. Test results and analysis

[0209] The results of this test example are shown in Table 28. Comparison of the data for treatment groups 1G to 4G and control group 1G demonstrates that the ratio of gelling agent to emulsifier affects the mechanical properties, texture, and storage stability of the resulting pectin gel. Furthermore, in treatment groups 1G and 5G to 6G, it was confirmed that the pH of the pectin gel also affects the mechanical properties, texture, and storage stability of the resulting pectin gel.

[0210] In treatment groups 1G and 7G-8G, it was demonstrated that adjusting the emulsifier-to-calcium ion ratio to a / b promoted the formation of an ordered cross-linked structure in low-fat pectin, thereby improving the gel properties and texture of the pectin gel. In treatment groups 1G and 9G-11G, it was confirmed that changes in the type of calcium salt used also altered the calcium ion content, thus affecting the properties of the resulting pectin gel.

[0211] Therefore, the present application improves the texture and storage stability of pectin gel containing fat-soluble substances by regulating the ratio of gelling agent to emulsifier in pectin gel, the pH of pectin gel, the content ratio of emulsifier and calcium ions, and the type of calcium salt.

[0212] Table 28. Test results of test case 7

[0213] Example 8

[0214] The raw material formula for the pectin gel was adjusted based on that of Treatment Group 1G in Example 7. The specific formula numbers and composition are shown in Table 29. Referring to the procedures for preparing the pectin gel in Treatment Group 1G in Example 7, each treatment group prepared pectin gel according to the formula shown in Table 29. The combined content of phospholipids PE and PI was 60%, and the DE value of the low-ester pectin was 30%. In Treatment Group 3H, the mass ratio of maltitol solution to erythritol was 3:1; in Treatment Group 4H, the mass ratio of sorbitol solution to erythritol was 3:1.

[0215] Table 29. Raw materials required for preparing pectin gel in each treatment group of this example

[0216] Test Example 8

[0217] 1. Test subjects

[0218] Pectin gels prepared in each treatment group in Example 8.

[0219] 2. Test Method

[0220] Refer to the method provided in Test Example 2.

[0221] 3. Test results and analysis

[0222] The results of this test example are shown in Table 30. Among them, it can be confirmed through the treatment groups 1H to 4H that pectin gel with good performance can still be produced by reasonably changing the types of antioxidants and amino acids or adjusting the content within the formula range.

[0223] Table 30. Test results of Test Case 8

Claims

1. A pectin gel, comprising a gelling agent, an emulsifier, and a fat-soluble substance; the gelling agent comprises pectin with an esterification degree of not less than 20%; and the mass ratio of the gelling agent to the emulsifier is 0.2 to 30:

1.

2. The pectin gel according to claim 1, wherein: The fat-soluble substances include fat-soluble physiologically active substances.

3. The pectin gel according to claim 2, wherein: The mass percentage of the fat-soluble physiologically active substance in the pectin gel is 10% to 70%.

4. The pectin gel according to claim 1, wherein: The pectin gel also includes water-soluble physiologically active substances.

5. The pectin gel according to claim 1, wherein: The HLB value of the emulsifier is 7-18.

6. The pectin gel according to claim 5, wherein: The emulsifier includes at least one of phospholipid emulsifiers, modified starch, gum, emulsified pectin, cholesterol, lanolin, saponin, and polysaccharide emulsifiers.

7. The pectin gel according to claim 6, wherein: The lipophilic group content in the emulsified pectin is 5% to 35%.

8. The pectin gel according to claim 6, wherein: Phospholipid emulsifiers include phospholipids including phosphatidylethanolamine and phosphatidylinositol.

9. The pectin gel according to claim 5, wherein: The emulsifier contains a protein emulsifier, and the isoelectric point of the protein emulsifier is ≥3.

10. The pectin gel according to claim 1, wherein: The gelling agent includes high-ester pectin, which refers to pectin with an esterification degree greater than 50%. Calculated by mass percentage, the content of the high-ester pectin in the pectin gel is 1.5% to 3.5%; the pH value of the pectin gel is 2.6 to 3.

8.

11. The pectin gel according to claim 10, wherein: Calculated by mass percentage, the soluble solids content of the pectin gel is ≥55%.

12. The pectin gel according to claim 10, wherein: The pectin gel contains glycerol and sugar alcohol, and the mass of the glycerol:the mass of the sugar alcohol=1-15:25-70.

13. The pectin gel according to claim 10, wherein: The emulsifier includes phospholipids. Calculated by mass percentage, the content of the phospholipids in the pectin gel is 0.1% to 5%.

14. The pectin gel according to claim 10, wherein: The emulsifier includes modified starch. Calculated by mass percentage, the content of the modified starch in the pectin gel is 0.1% to 4%.

15. The pectin gel according to claim 10, wherein: The emulsifier includes gum arabic, wherein the mass of the gum arabic: the mass of the high-ester pectin = 1-2:1.5-8.

16. The pectin gel of claim 1, wherein: The pectin includes low-ester pectin, which refers to pectin with an esterification degree of 20% to 50%. Calculated by mass percentage, the content of the low-ester pectin in the pectin gel is 1.5% to 4%; the pH value of the pectin gel is 2.6 to 5.

17. The pectin gel of claim 16, wherein: Calculated by mass percentage, the soluble solids of the pectin gel are ≥10%.

18. The pectin gel of claim 16, wherein: The low-ester pectin includes amide pectin, and the amidation degree of the amide pectin is 12%-25%.

19. The pectin gel of claim 16, wherein: The pectin gel also includes metal ions. Calculated by mass percentage, the metal ion content in the pectin gel is 0.02-0.24%.

20. The pectin gel of claim 19, wherein: The metal ions include at least one of calcium ions and magnesium ions.

21. The pectin gel of claim 20, wherein: The metal ions include calcium ions, wherein, in the pectin gel, the mass percentage of the emulsifier is a, and the mass percentage of the calcium ions is b; and the pectin gel satisfies: 0.4≤a / b≤250.

22. The pectin gel of claim 16, wherein: The pectin gel includes amino acids, and the amino acid content in the pectin gel does not exceed 10% by mass.

23. The method for preparing the pectin gel according to any one of claims 1 to 22, comprising the following steps: Preparation of aqueous phase: dissolving the gelling agent in water at a mass ratio of 1:3-20, maintaining the temperature of the reaction system above 90° C. and controlling the pH at 3.5-4.3 to obtain the aqueous phase; Emulsification and homogenization: adding the oil phase to the water phase in a mass ratio of oil phase to water phase = 1:0.4-9, mixing evenly, and emulsifying and homogenizing at a temperature above 70° C., wherein the oil phase includes fat-soluble substances; Preparation: Add the remaining raw materials to the liquid obtained after emulsification and homogenization, and use the liquid obtained as the molding liquid; Molding: solidifying and molding the molding liquid to obtain the pectin gel.

24. The preparation method according to claim 23, wherein: After the emulsification and homogenization step is completed, an acidity regulator is added to maintain the temperature of the reaction system above 60° C. and the pH is controlled at 2.6-5.

25. A gel product, wherein: The gel product comprises the pectin gel according to any one of claims 1 to 22, and the dosage form of the gel product comprises at least one of soft candy, oil gel, gel emulsion, soft capsule, especially chewable soft capsule, crystal ball, popping bead, and beverage.

26. Use of the pectin gel according to any one of claims 1 to 22 in food and / or health products and / or medicines.

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