Gel composition containing hydrolyzed collagen and use thereof

Abstract

Provided in the present application are a gel composition containing a hydrolyzed collagen and use thereof. The gel composition comprises a collagen peptide, a hydrolyzed collagen, and a sugar alcohol. According to the mass ratio, hydrolyzed collagen:sugar alcohol = 4-12:3-94. The number of hydroxyl groups in sugar alcohol repeating units is not less than 3. The molecular weight of the collagen peptide is 500-10000 Da. The molecular weight of the hydrolyzed collagen is 10000-20000 Da. In the gel composition, according to the mass ratio, hydrolyzed collagen:collagen peptide = 4-12:2-25.

Description

Gel composition containing hydrolyzed collagen and application thereof TECHNICAL FIELD

[0001] The present application belongs to the field of gel composition, and particularly relates to a gel composition containing hydrolyzed collagen and application thereof. BACKGROUND

[0002] Collagen can be obtained into gelatin or hydrolyzed collagen through different hydrolysis methods, wherein collagen can be hydrolyzed into hydrolyzed collagen (also known as collagen peptide) through enzyme hydrolysis. The most important difference between gelatin and hydrolyzed collagen is that the gel performance of hydrolyzed collagen is poor. Therefore, gelatin is commonly used as a gelling agent in the prior art to prepare a gel composition.

[0003] However, gelatin is an incomplete protein, and the absorption and utilization rate of the human body to this substance is low. If the human body long-term intake of this substance, it will affect the absorption of other substances by the human body. The molecular weight of hydrolyzed collagen is small, and it is easily digested and absorbed. The absorption mechanism, activity intensity and activity diversity of hydrolyzed collagen are superior to amino acids, gelatin and polysaccharide substances. Hydrolyzed collagen can not only be actively absorbed by the human body, but also the absorption process consumes very low energy. Therefore, hydrolyzed collagen shortens the process of the human body to take effective active ingredients, so that the human body more directly and effectively absorbs the effective ingredients, and the substances required by the human body tissue to bind are timely supplemented.

[0004] Therefore, in order to reduce the use of gelatin, how to improve the gel performance of hydrolyzed collagen becomes a problem to be solved urgently. SUMMARY

[0005] In order to improve the gel performance of hydrolyzed collagen, the present application provides a gel composition containing hydrolyzed collagen and application thereof.

[0006] According to one aspect of the present application, a gel composition containing hydrolyzed collagen is provided, which comprises hydrolyzed collagen, collagen peptide and sugar alcohol; the mass ratio of hydrolyzed collagen to sugar alcohol is 4-12:3-94; the number of hydroxyl groups in the repeating unit of the sugar alcohol is not less than 3; the molecular weight of the collagen peptide is 500-5000 Da, and the molecular weight of the hydrolyzed collagen is 10000-20000 Da; wherein, in the gel composition, the mass ratio of hydrolyzed collagen to collagen peptide is 4-12:2-25.

[0007] The present application can prepare the gel composition without introducing other gel agents by introducing collagen with different molecular weights and sugar alcohols. First, the present application uses the hydroxyl groups in the sugar alcohol to promote the self-assembly reaction between the hydrolyzed collagen, so that the hydrolyzed collagen spontaneously aggregates to form an ordered network structure. Further, by matching hydrolyzed collagen with different molecular weights and collagen peptides, a more stable three-dimensional network structure can be formed, in which small molecular weight collagen peptides and sugar alcohols can timely capture water molecules, and relatively larger hydrolyzed collagen provides a stable network structure. Therefore, the gel composition formed by the three-dimensional network structure has good mechanical properties and gel properties.

[0008] In some embodiments, the distribution coefficient of the hydrolyzed collagen with an average molecular weight of 10,000-15,000 Da is 85-95%.

[0009] In some embodiments, the collagen peptides are derived from fish animals; and / or, the hydrolyzed collagen is derived from livestock animals. Due to the differences in amino acid composition and cross-linking degree of different animal sources, the hydrolyzed collagen from different animal sources has unique properties. In addition, the terrestrial livestock collagen contains relatively high fat and heat. Therefore, by introducing hydrolyzed collagen from different animal sources, it not only helps to improve the gel properties of the gel composition, but also helps to improve the taste and nutritional ingredients of the gel composition.

[0010] In some embodiments, the fish animals include at least one of tilapia and cod.

[0011] In some embodiments, the livestock animals include at least one of cattle, pigs, and chickens.

[0012] In some embodiments, the gel composition includes 4-12 parts of hydrolyzed collagen, 2-25 parts of collagen peptides, and 3-94 parts of sugar alcohols by mass fraction.

[0013] In some embodiments, the gel composition contains 10-20% water.

[0014] In some embodiments, the isoelectric point of the hydrolyzed collagen is 6-6.5.

[0015] In some embodiments, the specific test method steps for determining the isoelectric point of the hydrolyzed collagen are as follows: first, turn on the Zeta potential meter and the automatic titration system, and calibrate the pH value; then, set the measurement mode of the instrument to "automatic titration" and set the temperature to 25°C; titrate from the pH value of the sample solution (the concentration of the hydrolyzed collagen aqueous solution is 100 mg / mL) (when the sample solution is acidic, titrate with 0.25 mol / L sodium hydroxide solution, and the end point pH value is 8.5; when the sample solution is basic, titrate with 0.25 mol / L hydrochloric acid solution, and the end point pH value is 3.0), automatically measure the potential every 0.5 pH value, and plot the Zeta potential versus pH value curve. When the Zeta potential is zero, the pH value of the solution at this time is called the isoelectric point.

[0016] In some embodiments, the method for preparing the gel composition comprises the following steps: S1. uniformly mixing the hydrolyzed collagen and water at 60-90°C to fully dissolve, and adding the collagen and the sugar alcohol and uniformly mixing at 60-90°C; S2. obtaining the gel composition after solidification molding treatment of the mixed solution obtained in step S1.

[0017] In some embodiments, the gel composition is dried to a water content of 10-20%.

[0018] According to a second aspect of the present application, a soft candy is provided, which comprises the above gel composition, and the mass ratio of hydrolyzed collagen to sugar alcohol is 6-12:70-94.

[0019] In some embodiments, the sugar alcohol comprises at least one of maltitol solution, maltitol, erythritol, sorbitol, isomalt, and xylitol.

[0020] In some embodiments, the sugar alcohol comprises a first sugar alcohol and a second sugar alcohol, the first sugar alcohol comprises maltitol, and the second sugar alcohol comprises at least one of erythritol, xylitol, and isomalt; and the mass ratio of the first sugar alcohol to the second sugar alcohol is 20-40:1.

[0021] Generally, soft sweets meeting the quality standards usually require soft texture and bright transparency, however, when a gel composition is prepared with collagen as the only gelling agent, sanding and watering phenomena are prone to occur on the surface or inside of the finished product. Thus, crystal particles or soft sweets are prone to occur on the surface or inside of the finished product, which changes the taste and appearance of the soft sweets. The present application can improve the above problems by introducing maltitol and erythritol and further limiting the ratio of the two. Since the soft sweets are generally operated at high temperature, the introduction of erythritol and maltitol can improve the thermal stability of the hydrolyzed collagen, thereby improving the sanding and watering phenomena prone to occur when a gel composition is prepared with hydrolyzed collagen as the gelling agent.

[0022] In some embodiments, the second sugar alcohol includes at least one of xylitol and isomalt. The crystalline sugar alcohol such as xylitol and isomalt helps to balance the solubility of the whole system.

[0023] In some embodiments, the soft sweets include 6-12 parts of hydrolyzed collagen, 5-25 parts of collagen peptide, and 70-94 parts of sugar alcohol, in terms of mass fraction.

[0024] In some embodiments, the soft sweets further include at least one of a pH adjuster, a flavoring agent, a coloring agent, a sweetener, and a physiologically active agent.

[0025] In some embodiments, the pH adjuster includes at least one of citric acid and malic acid. In the soft sweets, the pH adjuster functions to adjust the acidity and can inhibit microbial growth.

[0026] In some embodiments, the soft sweets further include 0.1-2 parts of the pH adjuster, in terms of mass fraction.

[0027] In some embodiments, the flavoring agent includes at least one of oil-soluble essence, water-soluble essence, and other food essence.

[0028] In some embodiments, the flavoring agent includes at least one of orange essence, apple essence, and strawberry essence.

[0029] In some embodiments, the soft sweets further include 0.2-5 parts of the flavoring agent, in terms of mass fraction.

[0030] In some embodiments, the coloring agent includes at least one of oil-soluble pigment, water-soluble pigment, and other fruit powder and fruit and vegetable juice with coloring function.

[0031] In some embodiments, the coloring agent includes at least one of grape skin red, sodium copper chlorophyllin, purple carrot concentrate, and plant carbon black.

[0032] In some embodiments, the gummy candy further comprises 0.01-3 parts of a colorant, calculated by mass fraction.

[0033] In some embodiments, the sweetener comprises at least one of sucrose and its products, steviol glycoside, fruit powder with sweetness.

[0034] In some embodiments, the sweetener comprises at least one of steviol glycoside and sucralose.

[0035] In some embodiments, the gummy candy further comprises 0.01-5 parts of a sweetener, calculated by mass fraction.

[0036] In some embodiments, the physiologically active agent comprises a water-soluble physiologically active substance.

[0037] In some embodiments, the gummy candy further comprises 0-4 parts of a physiologically active agent, calculated by mass fraction.

[0038] In some embodiments, the water-soluble physiologically active substance comprises at least one of a water-soluble vitamin, a water-soluble mineral, ibuprofen, acetaminophen, caffeine, chlorphenamine maleate, and a water-soluble statin.

[0039] In some embodiments, the method for preparing a gummy candy comprises the following steps: S1. mixing hydrolyzed collagen and water uniformly at 60-90°C, allowing it to be fully dissolved, then adding collagen peptides and sugar alcohol to mix uniformly at 60-90°C to obtain a mixed reaction solution; S2. obtaining a gummy candy after the mixed reaction solution is subjected to solidification molding treatment.

[0040] In some embodiments, the gummy candy is dried to a water content of 10-20%.

[0041] In some embodiments, step S1 can further comprise adding at least one of a pH adjuster, a flavoring agent, a colorant, a sweetener, and a physiologically active agent; and step S1 is mixing hydrolyzed collagen and water uniformly at 60-90°C, allowing it to be fully dissolved, then adding collagen peptides, sugar alcohol, optional pH adjuster, optional flavoring agent, optional colorant, optional sweetener, and optional physiologically active agent to mix uniformly at 60-90°C to obtain a mixed reaction solution.

[0042] According to a third aspect of the present application, an oil-in-water gel is provided, the oil-in-water gel comprising the above gel composition, a fat-soluble ingredient; and in the oil-in-water gel, hydrolyzed collagen: sugar alcohol = 4-12: 3-20, calculated by mass ratio.

[0043] In some embodiments, the oil-in-water gel comprises 4-12 parts of hydrolyzed collagen, 2-20 parts of collagen peptides, 3-20 parts of sugar alcohol, and 20-65 parts of a fat-soluble ingredient, calculated by mass fraction.

[0044] In some embodiments, the fat-soluble ingredient comprises a fat-soluble physiologically active substance, and the fat-soluble physiologically active substance comprises at least one of algal oil, fish oil, soybean oil, flaxseed oil, sunflower seed oil, coconut oil, oil-soluble vitamin, evening primrose oil, arachidonic acid, gamma-linolenic acid oil, glyceryl caprylate / caprate, safflower seed oil, milk thistle seed oil, king's delight seed oil, walnut oil, coenzyme Q10, rice bran fatty alcohol, pumpkin seed oil, borage oil, acetylsalicylic acid, fat-soluble statins, antibiotics, naproxen, antihistamines, and oil-suspended substances.

[0045] In some embodiments, the oil-suspended substance comprises at least one of lutein, lutein ester, and astaxanthin.

[0046] In some embodiments, the sugar alcohol comprises at least one of xylitol, erythritol, and maltitol.

[0047] In some embodiments, the sugar alcohol comprises xylitol and maltitol, and the mass ratio of xylitol to maltitol is 1.8-19:1. Since the oil-in-water gel contains a fat-soluble ingredient, the stability of the fat-soluble ingredient represents the efficacy stability of the product during the shelf period. Therefore, the present application improves the stability of the fat-soluble ingredient in the oil-in-water gel by further matching xylitol and maltitol. The matching of xylitol and maltitol not only improves the dispersion effect of the fat-soluble ingredient, but also improves the problem of easy crystallization of sugar alcohol during the shelf period, thereby imparting good and stable texture to the oil-in-water gel.

[0048] In some embodiments, the oil-in-water gel further comprises glycerol, and the mass ratio of hydrolyzed collagen to glycerol is 4-12:4-15. By introducing glycerol, the present application can further promote the self-assembly reaction of hydrolyzed collagen by using the polyhydroxy functional group of glycerol, thereby improving the gel stability of the oil-in-water gel.

[0049] In some embodiments, the oil-in-water gel further comprises at least one of an antioxidant, a pH regulator, a flavoring agent, a coloring agent, a sweetener, or a water-soluble physiologically active ingredient.

[0050] In some embodiments, the oil-in-water gel further comprises 0.1-2 parts of the antioxidant, calculated in terms of mass fraction.

[0051] In some embodiments, the antioxidant comprises at least one of tocopherol, vitamin C palmitate, rosemary extract, polyphenol, and epigallocatechin gallate (EGCG).

[0052] In some embodiments, the oil-in-water gel further comprises 0.1-2 parts of the pH regulator, calculated in terms of mass fraction.

[0053] In some embodiments, the pH regulator includes at least one of citric acid and its salts, malic acid and its salts, lactic acid, and tartaric acid.

[0054] In some embodiments, the oil-in-water gel further includes 0.2-5 parts of a flavoring agent, by mass fraction.

[0055] In some embodiments, the flavoring agent includes at least one of an oil-soluble flavoring, a water-soluble flavoring, and other food flavorings.

[0056] In some embodiments, the oil-in-water gel further includes 0.01-3 parts of a coloring agent, by mass fraction.

[0057] In some embodiments, the coloring agent includes at least one of an oil-soluble pigment, a water-soluble pigment, and other fruit powders and fruit and vegetable juices having a coloring function.

[0058] In some embodiments, the oil-in-water gel further includes 0.01-5 parts of a sweetening agent, by mass fraction.

[0059] In some embodiments, the sweetening agent includes at least one of sucrose and its products, stevioside, and fruit powders having sweetness.

[0060] In some embodiments, the oil-in-water gel further includes 0-10 parts of a water-soluble physiologically active ingredient, by mass fraction.

[0061] In some embodiments, the water-soluble physiologically active ingredient includes at least one of water-soluble vitamins, water-soluble minerals, ibuprofen, acetaminophen, caffeine, chlorpheniramine maleate, and water-soluble statins.

[0062] In some embodiments, the method for preparing the oil-in-water gel includes the following steps: S1. mixing hydrolyzed collagen and water at 60-90°C until they are uniformly dissolved, then adding collagen peptides and a sugar alcohol and mixing them uniformly at 60-90°C to obtain an aqueous phase solution; S2. mixing the lipid-soluble ingredients uniformly to obtain an oil phase composition; S3. adding the oil phase composition of the lipid-soluble ingredients to the aqueous phase solution, and obtaining an emulsion by high-speed shearing treatment, and obtaining the oil-in-water gel after solidification and molding treatment of the emulsion.

[0063] In some embodiments, S1 further includes adding glycerol, and the mass ratio of hydrolyzed collagen to glycerol is 4-12:4-15; S1 is to add hydrolyzed collagen and glycerol to water, heat and dissolve at 60-90°C, then add collagen peptides and a sugar alcohol and mix and dissolve to obtain an aqueous phase composition.

[0064] In some embodiments, at least one of an antioxidant, a pH regulator, a flavoring agent, a coloring agent, a sweetener, and a water-soluble physiologically active ingredient can be added to step S1. Step S1 is to mix the hydrolyzed collagen and water uniformly at 60-90°C, to make the hydrolyzed collagen fully dissolved, and then to add collagen peptides, a sugar alcohol, an optional antioxidant, an optional pH regulator, an optional flavoring agent, an optional coloring agent, an optional sweetener, and an optional water-soluble physiologically active ingredient, and mix them uniformly at 60-90°C, to obtain an aqueous solution.

[0065] In some embodiments, at least one of an antioxidant, a flavoring agent, and a coloring agent can be added to step S2. Step S2 is to mix the lipid-soluble ingredient, an optional antioxidant, an optional flavoring agent, and an optional coloring agent uniformly, to obtain an oil phase composition. DETAILED DESCRIPTION

[0066] In order to enable those skilled in the art to better understand the technical solutions in the present application, the technical solutions in the present application will be clearly and completely described below in combination with the embodiments of the present application. Obviously, the described embodiments are only some of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work should fall within the scope of protection of the present application.

[0067] Embodiment 1

[0068] In this embodiment, the raw materials required for preparing the gel composition are prepared according to Table 1. The molecular weight of the hydrolyzed collagen and the collagen peptides shown in Table 1 is taken as a variable, and treatment groups 1A-5A and comparison groups 1A-2A are set as shown in Table 2. The mass ratio of the collagen peptides and the hydrolyzed collagen shown in Table 1 is taken as a variable, and treatment group 4A, treatment groups 6A-8A, and comparison groups 3A-4A are set as shown in Table 3, wherein the total mass fraction of the collagen peptides and the hydrolyzed collagen remains unchanged. The mass ratio of the hydrolyzed collagen and the sugar alcohol shown in Table 1 is taken as a variable, and treatment group 4A, treatment groups 9A-10A, and comparison groups 5A-6A are set as shown in Table 4, wherein the total mass fraction of the hydrolyzed collagen and the sugar alcohol remains unchanged. The type of the sugar alcohol shown in Table 1 is taken as a variable, and treatment group 4A, treatment groups 11A-14A, and comparison group 7A (in comparison group 7A, the hydrolyzed collagen and the collagen peptides are replaced with the sugar alcohol in equal mass fractions in a mass ratio of 8:10, i.e., no sugar alcohol is added to comparison group 7A) are set as shown in Table 5. Except for the above differences, the method and formula for preparing the gel composition of treatment groups 1A-14A and comparison groups 1A-7A are strictly kept consistent.

[0069] In the above, the isoelectric point of the hydrolyzed collagen used is 6-6.5.

[0070] And, the gel composition of each of the above-mentioned treatment groups and the comparative group was prepared according to the following method: S1. Hydrolyzed collagen and water were mixed at 75°C to be uniformly mixed and to be sufficiently dissolved, and collagen and sugar alcohol were mixed at 75°C to be uniformly mixed; S2. The mixture obtained in step S1 was subjected to a solidification molding process to obtain a gel composition, and then the gel composition was dried to have a water content of 15%.

[0071] Table 1. Raw materials required for preparing the gel composition of Example 1

[0072] Table 2. Molecular weight of hydrolyzed collagen and collagen peptide in each of the treatment groups and the comparative group

[0073] Table 3. Mass ratio of collagen peptide to hydrolyzed collagen in each of the treatment groups and the comparative group

[0074] Table 4. Mass ratio of hydrolyzed collagen to sugar alcohol in each of the treatment groups and the comparative group

[0075] Table 5. Type of sugar alcohol in each of the treatment groups and the comparative group

[0076] Comparative group 8A

[0077] The gel composition of this comparative group was prepared according to the formulation and method provided by the treatment group 1A of Example 1, and the difference between this comparative group and the treatment group 1A of Example 1 is that, in the gel composition prepared in this comparative group, the hydrolyzed collagen was replaced by collagen peptide in equal mass portions (i.e., no hydrolyzed collagen was added). Except for the above-mentioned difference, the operation steps for preparing the gel composition of this comparative group were strictly kept consistent with those of the treatment group 1A of Example 1.

[0078] Comparative group 9A

[0079] The gel composition of this comparative group was prepared according to the formulation and method provided by the treatment group 1A of Example 1, and the difference between this comparative group and the treatment group 1A of Example 1 is that, in the gel composition prepared in this comparative group, the collagen peptide was replaced by hydrolyzed collagen in equal mass portions (i.e., no collagen peptide was added). Except for the above-mentioned difference, the operation steps for preparing the gel composition of this comparative group were strictly kept consistent with those of the treatment group 1A of Example 1.

[0080] Test example 1

[0081] 1. Test subject

[0082] Gel compositions prepared by each of the treatment groups and the comparative group of Example 1.

[0083] 2. Test method

[0084] (1) Gel time: The time required for the gelation of the test object is measured from the time when the sugar solution is poured into the starch mold until the test object is completely gelled and does not deform within 5 minutes. Generally, the gel time is preferably about 30 minutes. Too long or too short a gel time will affect the texture.

[0085] (2) Gel strength: The hardness, viscosity, and elasticity of the test object are measured by a texture analyzer, and the texture is scored according to the score. The data is recorded when the test object is deformed by 75%, and the average value of three samples is taken after parallel measurement of three samples. Specifically, the scoring standard is shown in Table 6. Generally, the higher the score of the gel strength, the better the texture, i.e., the better the gel strength.

[0086] Table 6. Texture scoring standard

[0087] 3. Test results

[0088] The test results of the test example are shown in Tables 7 and 8.

[0089] In the treatment groups 1A to 5A and the comparison groups 1A to 2A, the effects of different molecular weights of hydrolyzed collagen and collagen peptides on the prepared gel composition were explored. It can be seen from the treatment groups 2A to 4A that as the molecular weight of the collagen peptide increases, the gel strength decreases, and the gel time decreases. In the treatment group 1A, the treatment groups 4A to 5A, and the comparison groups 1A to 2A, it can be found that as the molecular weight of the hydrolyzed collagen increases, the gel strength decreases, and the gel time decreases. Therefore, although the smaller the molecular weight of the collagen peptide and the hydrolyzed collagen, the easier it is to be absorbed by the human body, but in view of the effects on the gel strength and gel time of the gel composition, the molecular weight of both needs to be controlled to achieve good gel effect and human absorption effect.

[0090] In the treatment group 4A, the treatment groups 6A to 8A, and the comparison groups 3A to 4A, by adjusting the mass ratio of collagen peptide to hydrolyzed collagen in each treatment group and comparison group, it is found that when the prepared gel composition does not satisfy the mass ratio of collagen peptide: hydrolyzed collagen = (4-12):(2-25), the gel time significantly increases or decreases, and when the gel time is too long or too short, it is easy to bring bad effects on the texture of the gel composition, such as too short gel time, the hardness of the gel composition will significantly increase, causing poor chewing sensation; too long gel time, the hardness of the gel composition will significantly decrease, losing the elasticity of the soft candy. When the prepared gel composition satisfies the mass ratio of collagen peptide: hydrolyzed collagen = (4-12):(2-25), the prepared gel composition has good gel time and gel strength.

[0091] It can be found from the processing groups 4A, 9A-10A and the comparative groups 5A-6A that the mass ratio of hydrolyzed collagen and sugar alcohol also affects the gel time and gel strength of the prepared gel composition. This is likely because the hydroxyl groups in the sugar alcohol can promote the self-assembly reaction between the hydrolyzed collagen, causing the hydrolyzed collagen to spontaneously aggregate to form an ordered network structure. Therefore, when the sugar alcohol and the hydrolyzed collagen are used in combination, when the two satisfy a certain ratio, the sugar alcohol promotes the formation of a stable network structure of the gel composition using only hydrolyzed collagen and collagen peptides as the gelling agent, and gives the three-dimensional network structure better gel strength.

[0092] It can be found from the processing groups 4A, 11A-14A and the comparative group 7A that the gel strength of the gel composition formed without introducing sugar alcohol is low, and different sugar alcohols also affect the prepared gel composition. This is likely because the number of hydroxyl groups in the repeating units of different sugar alcohols is different, resulting in different abilities to promote self-assembly reactions between hydrolyzed collagen, and thus different strengths of the network structure spontaneously formed by the hydrolyzed collagen.

[0093] In addition, it can be proved by the comparative groups 8A-9A that the gel composition prepared in the present application can improve the gel strength of the gel composition by combining collagen peptides and hydrolyzed collagen.

[0094] Table 7. Test results of Test Example 1

[0095] Table 8. Specific test results of gel strength of Test Example 1

[0096] Example 2

[0097] In this example, the raw materials required for preparing the soft candy were prepared according to Table 9, with the types and ratios of sugar alcohols shown in Table 9 as variables, and processing groups 1B-8B were set as shown in Table 10, wherein the total mass fraction of the sugar alcohol was kept unchanged; the mass ratio of hydrolyzed collagen to sugar alcohol shown in Table 9 was used as a variable, and processing groups 9B-11B and comparative groups 1B and 2B were set as shown in Table 11, wherein the mass ratio of maltitol to erythritol was 30:1, and the total mass fraction of the hydrolyzed collagen and the sugar alcohol was kept unchanged. Except for the above differences, the preparation of the processing groups 1B-11B and the comparative groups 1B and 2B was strictly consistent. Among them, the molecular weight of the collagen peptide was 5000 Da; the molecular weight of the hydrolyzed collagen was 10000 Da; and the isoelectric point of the hydrolyzed collagen used was 6-6.5.

[0098] The soft candies of each treatment group and the comparative group were prepared according to the following method: S1. Hydrolyzed collagen and water were mixed uniformly at 75°C, and after the hydrolyzed collagen was fully dissolved, collagen peptides, sugar alcohol, and pH adjuster were added and mixed uniformly at 75°C to obtain a mixed reaction liquid; S2. The mixed reaction liquid was subjected to solidification molding treatment to obtain a soft candy, and then the soft candy was dried to a water content of 15%.

[0099] Table 9. Raw materials required for preparing soft candies in Example 2

[0100] Table 10. Sugar alcohol materials and mass ratios

[0101] Table 11. Mass ratios of hydrolyzed collagen and sugar alcohol

[0102] Test Example 2

[0103] 1. Test object

[0104] The soft candies prepared in each treatment group and the comparative group of Example 2.

[0105] 2. Test method

[0106] (1) Water release rate: The prepared sample was placed at 40°C for 6 days. First, the test object was weighed before testing to obtain W1, and then the test object was wiped with filter paper to remove surface moisture and weighed again to obtain W2. The water release rate was calculated by the following formula: (W1-W2) / W1*100%. The higher the water release rate, the more serious the water release phenomenon.

[0107] (2) Gel strength: The test method provided in Test Example 1 was used.

[0108] 3. Test results

[0109] The test results of this test example are shown in Table 12.

[0110] For soft candies, when collagen is used as the only gelling agent to prepare the gel composition, water release phenomenon is likely to occur on the surface or inside of the finished product. In this test example, the soft candies prepared in each treatment group and the comparative group of Example 2 were used as test samples. As known from Test Example 1, the introduction of sugar alcohol affects the gel strength of the gel composition. This test example further optimizes the combination of sugar alcohol, hydrolyzed collagen, and collagen peptides to improve the water release problem of soft candies by exploring different sugar alcohol materials.

[0111] Through preliminary experiments, when sugar alcohols such as maltitol, erythritol, sorbitol, isomalt, xylitol are used in the collagen-based soft candy, the gel strength is improved, and the water out phenomenon is improved. Further, through the experiments of processing groups 1B-8B, it can be found that when maltitol and erythritol are used in combination, and collagen peptide and hydrolyzed collagen are used as gelling agents to prepare soft candy, and when the mass ratio of maltitol to erythritol is 20-40:1, the sand returning and water out phenomenon of the soft candy is improved better.

[0112] And in processing group 9B-processing group 11B and comparative group 1B, comparative group 2B, when the mass ratio of hydrolyzed collagen to sugar alcohol in the soft candy formulation is 6-12:70-94, the soft candy has better gel strength and the sand returning and water out phenomenon is improved.

[0113] Table 12. Test results of test example 2

[0114] Example 3

[0115] In this example, the raw materials required for the oil-in-water gel were prepared according to Table 13, and the types and ratios of sugar alcohols shown in Table 14 were used as variables to set up processing groups 1C-9C, as shown in Table 14, wherein the total mass fraction of sugar alcohols was kept unchanged; the mass ratio of hydrolyzed collagen to sugar alcohol shown in Table 13 was used as a variable to set up processing groups 10C-12C and comparative groups 1C, 2C, as shown in Table 15, wherein xylitol:maltitol=5:0.55, and the total mass fraction of hydrolyzed collagen and sugar alcohol was kept unchanged. Except for the above differences, processing groups 1C-12C and comparative groups 1C, 2C were strictly kept unchanged. Among them, the molecular weight of collagen peptide is 1000 Da; the molecular weight of hydrolyzed collagen is 15000 Da; the isoelectric point of the used hydrolyzed collagen is 6-6.5.

[0116] And the oil-in-water gel of each processing group was prepared according to the following method: S1. Mix the hydrolyzed collagen and water at 75°C until they are fully dissolved, then add the collagen peptide and sugar alcohol and mix them uniformly at 75°C to obtain an aqueous solution; S2. Mix the lipid-soluble ingredients uniformly to obtain an oil phase composition; S3. Add the lipid-soluble ingredient oil phase composition to the aqueous solution, and obtain an emulsion by high-speed shearing treatment. After solidification and molding treatment, the oil-in-water gel is obtained.

[0117] Table 13. Raw materials required for preparing the gel composition in Example 3

[0118] Table 14. Sugar alcohol materials and mass ratio

[0119] Table 15. Mass ratio of hydrolyzed collagen to sugar alcohol

[0120] Test Example 3

[0121] 1. Test subject

[0122] Oil-in-water gels prepared in each treatment group of Example 3.

[0123] 2. Test method

[0124] (1) Oil stability: The degree of oil separation of the prepared oil-in-water gels was tested using a centrifuge. The same mass of emulsion was centrifuged at high speed to separate the oil layer and measure the mass. Three parallel samples were taken for each gel composition, and the average value of the measured values was taken as the measurement result.

[0125] Measurement conditions: The instrument was a centrifuge, the incubation temperature was 55°C, the rotation speed was set to 8000 rpm, and the centrifugation time was 5 min.

[0126] Measurement process: A certain mass of emulsion before shaping (i.e., emulsion before emulsion solidification, at this time the emulsion can represent the oil stability of the sample after shaping if it is emulsified stably) was weighed in a centrifuge tube, and the total mass of the emulsion and centrifuge tube was recorded. The same mass of water was weighed in the centrifuge tube, and the test was carried out according to the above test conditions. After centrifugation, the upper oil separation was removed with a pipette, and the total mass of the centrifuge tube and the remaining emulsion was weighed. Three samples were measured in parallel.

[0127] Data processing: The mass difference measured above was calculated to obtain the amount of oil separation, and then converted to g / 10g. The average value of the data of three parallel samples was taken as the result output.

[0128] (2) Gel strength: Refer to the test method provided in Test Example 1.

[0129] 3. Test results

[0130] The test results of this test example are shown in Table 16.

[0131] Since the oil-in-water gel contains fat-soluble ingredients, the stability of the fat-soluble ingredients will not only affect the effectiveness of the active ingredients of the product, but also affect the stability of the product during the shelf life. In this test example, the oil-in-water gels prepared in each treatment group and the comparative group in Example 3 were used as test samples. This test example further optimizes the combination of sugar alcohol with hydrolyzed collagen and collagen peptide by exploring different sugar alcohol materials to improve the oil stability problem of the oil-in-water gel.

[0132] By experiments, when xylitol, erythritol, and maltitol are used in the oil-in-water gel, the gel strength is improved, and the oil stability of the oil-in-water gel is improved. Further, through the experiments of the treatment groups 1C-9C, it can be found that when xylitol is used in combination with maltitol, and collagen peptide and hydrolyzed collagen are used as the gelling agent to prepare the oil-in-water gel, the oil stability of the oil-in-water gel can be enhanced. Moreover, when the mass ratio of xylitol to maltitol is 1.8-19:1, the oil stability of the oil-in-water gel is significantly enhanced.

[0133] And in the treatment groups 10C-12C and the comparative groups 1C and 2C, it can be found that in the oil-in-water gel dosage form, when the mass ratio of hydrolyzed collagen to sugar alcohol is 4-12:3-20, the gel strength and the oil stability are good due to the introduction of the fat-soluble ingredient.

[0134] Table 16. Test results of Test Example 3

[0135] Example 4

[0136] In this example, the raw materials required for preparing the soft candies are prepared according to Table 17. The molecular weight of the collagen peptide is 5000 Da; the molecular weight of the hydrolyzed collagen is 10000 Da; and the isoelectric point of the hydrolyzed collagen used is 6-6.5.

[0137] And each treatment group of soft candies is prepared according to the following method: S1. The hydrolyzed collagen and water are mixed uniformly at 75°C, and after being fully dissolved, the collagen peptide, sugar alcohol, pH adjuster (citric acid), flavoring agent (orange essence, apple essence), coloring agent (grape skin red, purple carrot concentrate), sweetener (steviol glycoside, sucralose), and physiological active agent (vitamin C, calcium citrate) are added and mixed uniformly at 75°C to obtain a mixed reaction liquid; S2. The mixed reaction liquid is subjected to solidification molding treatment to obtain a soft candy, and then the soft candy is dried to a water content of 15%.

[0138] Table 17. Raw materials / parts required for preparing the soft candies in Example 4

[0139] Test Example 4

[0140] 1. Test object

[0141] The soft candies prepared in each treatment group of Example 4.

[0142] 2. Test method

[0143] (1) Water exudation rate: The prepared sample was placed at 40°C for 6 days. First, the test object was weighed to obtain W1 before testing, and then weighed to obtain W2 after wiping the surface of the test object with filter paper to remove moisture. The water exudation rate was calculated using the following formula: (W1-W2) / W1*100%. The higher the water exudation rate, the more severe the water exudation phenomenon.

[0144] (2) Gel strength: The test method provided in Test Example 1 was used.

[0145] 3. Test results

[0146] The test results of this test example are shown in Table 18.

[0147] From the experimental results, it can be seen that the addition of flavoring agents, coloring agents, sweeteners, or physiologically active agents in the soft candy does not substantially affect water exudation and gel strength.

[0148] Table 18. Test results of Test Example 4

[0149] Example 5

[0150] In this example, the raw materials required for preparing the oil-in-water gel were prepared according to Table 19. The molecular weight of the collagen peptide was 1000 Da, and the molecular weight of the hydrolyzed collagen was 15000 Da. The isoelectric point of the hydrolyzed collagen used was 6-6.5.

[0151] The oil-in-water gel of each treatment group was prepared according to the following method: S1. The hydrolyzed collagen, glycerol, and water were mixed uniformly at 75°C, and after being fully dissolved, the collagen peptide, sugar alcohol (xylitol, maltitol), pH adjuster (citric acid monohydrate, sodium citrate dihydrate), sweetener (chloro sucrose), coloring agent (natural annatto), and water-soluble physiologically active ingredient (vitamin C) were added and mixed uniformly at 75°C to obtain an aqueous solution; S2. The lipid-soluble ingredients were mixed uniformly, and the antioxidant (ascorbyl palmitate, mixed tocopherol) and flavoring agent (orange flavor) were added to obtain an oil phase composition; S3. The lipid-soluble ingredient oil phase composition was added to the aqueous solution, and an emulsion was obtained by high-speed shearing treatment. After solidification and molding, the oil-in-water gel was obtained.

[0152] Table 19. Raw materials required for preparing the gel composition in Example 5

[0153] Test Example 5

[0154] 1. Test object

[0155] The oil-in-water gel prepared in each treatment group of Example 5.

[0156] 2. Test method

[0157] (1) Oil stability: refer to the test method provided in Test Example 3.

[0158] (2) Gel strength: refer to the test method provided in Test Example 3.

[0159] 3. Test results

[0160] The test results of this test example are shown in Table 20.

[0161] From the experimental results, it can be seen that the addition of pH adjuster, flavoring agent, coloring agent, sweetener or water-soluble physiologically active agent in the oil-in-water gel does not substantially affect the oil stability and gel strength.

[0162] Table 20. Test results of Test Example 5

[0163] The above examples are only used to illustrate the technical solutions of the present application and not to limit the protection scope of the present application. Although the present application has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solutions of the present application can be modified or replaced equivalently without departing from the essence and scope of the technical solutions of the present application.

Claims

1. A gel composition containing hydrolyzed collagen, said gel composition comprising hydrolyzed collagen, collagen peptides, and sugar alcohols; Based on the mass ratio, the hydrolyzed collagen : the sugar alcohol = 4-12 : 3-94; the number of hydroxyl groups in the repeating unit of the sugar alcohol is not less than 3. The collagen peptides have a molecular weight of 500–5000 Da, and the hydrolyzed collagen has a molecular weight of 10000–20000 Da; wherein, In the gel composition, the hydrolyzed collagen : collagen peptides are calculated in a mass ratio of 4 to 12 to 2 to 25.

2. The gel composition of claim 1, wherein, The collagen peptides are derived from fish; and / or the hydrolyzed collagen is derived from livestock.

3. The gel composition of claim 1, wherein, The isoelectric point of the hydrolyzed collagen is 6 to 6.

5.

4. A type of gummy candy, wherein, The gummies comprise the gel composition as described in any one of claims 1 to 3, wherein, by mass ratio, the hydrolyzed collagen : the sugar alcohol = 6 to 12 : 70 to 94.

5. The gummy candy as described in claim 4, wherein, The sugar alcohols include at least one of maltitol, erythritol, sorbitol, isomaltitol, and xylitol.

6. The gummy candy as described in claim 5, wherein, The sugar alcohol includes a first sugar alcohol and a second sugar alcohol, wherein the first sugar alcohol includes maltitol, and the second sugar alcohol includes at least one of erythritol, xylitol, and isomaltitol; and, calculated by mass ratio, the first sugar alcohol: the second sugar alcohol = 20 to 40:

1.

7. The gummy candy according to any one of claims 4 to 6, wherein the method for preparing the gummy candy comprises the following steps: S1. The hydrolyzed collagen and water are mixed evenly at 60-90°C until fully dissolved. Then, the collagen peptides and the sugar alcohol are added and mixed evenly at 60-90°C to obtain a mixed reaction solution. S2. The mixed reaction solution is solidified and molded to obtain the soft candy.

8. An oil-in-water gel, wherein, The oil-in-water gel comprises the gel composition as described in any one of claims 1 to 3 and a fat-soluble component; calculated by mass ratio, in the oil-in-water gel, the hydrolyzed collagen : the sugar alcohol = 4 to 12 : 3 to 20.

9. The oil-in-water gel of claim 8, wherein, The sugar alcohols include at least one of xylitol, erythritol, and maltitol.

10. The oil-in-water gel of claim 9, wherein, The sugar alcohols include xylitol and maltitol, and the mass ratio of xylitol to maltitol is 1.8 to 19:

1.

11. The oil-in-water gel of claim 10, wherein, The oil-in-water gel also includes glycerol, and the hydrolyzed collagen to glycerol ratio is 4-12:4-15 by mass.

12. The oil-in-water gel according to any one of claims 8 to 11, wherein the method for preparing the oil-in-water gel comprises the following steps: S1. The hydrolyzed collagen and water are mixed evenly at 60-90°C until fully dissolved. Then, the collagen peptides and the sugar alcohol are added and mixed evenly at 60-90°C to obtain an aqueous solution. S2. Mix the fat-soluble components evenly to obtain an oil phase composition; S3. The oil phase composition is added to the aqueous phase solution, and an emulsion is obtained by high-speed shearing. After the emulsion is cured and molded, the oil-in-water gel is obtained.

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