Gummy composition comprising ubiquinol in a liquid center

Abstract

A gel composition including a gelatinous shell containing a shell-gelling agent and a core encapsulated within the shell is provided. The core contains coenzyme Q10 dispersed or dissolved in a viscous medium and the gel composition is free of additional sealing or foaming layers disposed on the shell. The coenzyme Q10 is contained in an amount of from 1.0 wt% to 6.0 wt% based on the total weight of the composition. A method for producing a gel composition includes preparing a gelatinous shell composition containing a shell-gelling agent, preparing a core composition containing coenzyme Q10 dispersed or dissolved in a viscous medium, encapsulating the core composition with the shell composition, and solidifying the shell composition to obtain the gel composition including a core encapsulated within a gelatinous shell. The obtained gel composition is free of additional sealing or foaming layers.

Description

PATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO1GEL COMPOSITION CONTAINING COENZYME Q10 AND PRODUCTION METHOD THEREOFBACKGROUND

[0001] Coenzyme Q10 is an essential compound present in living organisms and serves as an electron carrier in the mitochondrial electron transport system. Chewable gel compositions are used as edible compositions containing active ingredients such as coenzyme Q10 or related nutraceutical components. Incorporation of such ingredients into gel compositions is sometimes associated with formulation incompatibility, which may affect physical properties or stability of the active ingredients. Gel compositions including a core encapsulated within a gelatinous shell are also known, allowing inclusion of the ingredients in a concentrated state.

[0002] Such gel compositions, however, are often produced by methods that require an additional sealing or foaming layer to prevent leakage of the core and to maintain stability of active ingredients contained therein. Accordingly, there exists a need for gel compositions in which the core is encapsulated within the shell without such additional layers.SUMMARY

[0003] This summary is provided to introduce a selection of concepts that are further described below in the detailed description. This summary is not intended to identify key or essential features of the claimed subject matter, nor is it intended to be used as an aid in limiting the scope of the claimed subject matter.

[0004] In one aspect, embodiments disclosed herein relate to a gel composition including a gelatinous shell containing a shell-gelling agent and a core encapsulated within the shell. The core contains coenzyme Q10 dispersed or dissolved in a viscous medium and the gel composition is free of additional sealing or foaming layers disposed on the shell. The coenzyme Q10 is contained in an amount of from 1.0 wt% to 6.0 wt% based on the total weight of the composition.PATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO1

[0005] In another aspect, embodiments disclosed herein relate to a method for producing a gel composition including preparing a gelatinous shell composition containing a shellgelling agent, preparing a core composition containing coenzyme Q10 dispersed or dissolved in a viscous medium, encapsulating the core composition with the shell composition, and solidifying the shell composition, thereby obtaining the gel composition including a core encapsulated within a gelatinous shell. The gel composition is free of additional sealing or foaming layers.BRIEF DESCRIPTION OF DRAWINGS

[0006] The figure is a schematic flow diagram illustrating steps of a method for producing a gel composition containing coenzyme Q10 in accordance with one or more embodiments.DETAILED DESCRIPTION

[0007] The present disclosure generally relates to a gel composition containing coenzyme Q10 and methods for producing the gel composition. In accordance with one or more embodiments, the gel composition includes a core encapsulated within a gelatinous shell. The core may include coenzyme Q10 dispersed or dissolved in a viscous medium, while the gelatinous shell may include a shell-gelling agent. The gel composition may include a core encapsulated within the shell without any separate sealing or foaming layer. The gel composition may be produced, for example, by encapsulating the core composition with a gelatinous shell composition to form the gel composition, including the core encapsulated within the gelatinous shell.

[0008] As used herein, the term “core composition” refers to a composition including coenzyme Q10 dispersed or dissolved in a viscous medium before solidification. The term “core” refers to the internal phase of the gel composition that is encapsulated by the gelatinous shell and solidified thereafter.

[0009] As used herein, the term “gelatinous shell composition” refers to a composition containing a shell-gelling agent before solidification. The term “gelatinous shell” refers toPATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO1 the layer formed by solidification of the shell composition which surrounds and encapsulates the core.

[0010] As used herein, the term “solidify” or “solidification” refers to a process in which the shell composition loses fluidity and forms a stable structure, including gelation or setting.

[0011] In accordance with one or more embodiments, the core includes coenzyme Q10 dispersed or dissolved in a viscous medium. Coenzyme Q10 may be present in an oxidized form (also referred to herein as oxidized coenzyme Q10 or ubiquinone) or a reduced form (also referred to herein as reduced coenzyme Q10 or ubiquinol). The oxidized form may be represented by the formula (I) and the reduced form may be represented by the formula (II).Formula (II)

[0012] Either form, or a mixture thereof, may be used. In view of oral absorption and bioavailability, the reduced coenzyme Q10 may be suitable. The reduced coenzyme Q10 may be maintained in a substantially reduced state within the core, thereby enhancing its oral absorption and bioavailability.

[0013] The amount of coenzyme Q10 may range from a lower limit of any one of 1.0 wt%,1.5 wt%, 2.0 wt%, or 2.5 wt% to an upper limit of any one of 3.0 wt%, 4.0 wt%, 5.0 wt%, or 6.0 wt% based on the total weight of the gel composition.PATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO1

[0014] In accordance with one or more embodiments, the core includes a viscous medium that serves as a carrier for dispersing or dissolving coenzyme Q10. The viscous medium may include a saccharide-based component. Examples of the saccharide-based component may include honey, glucose syrup, reduced glucose syrup, sucrose syrup, and combinations thereof. The honey may be Manuka tree (Leptospermum scoparium) honey. The saccharide-based component may also include or be the same as the saccharides described below with respect to the gelatinous shell.

[0015] The amount of the saccharide-based component in the core may range from a lower limit of any one of 1.0 wt%, 1.5 wt%, 2.0 wt%, or 2.5 wt% to an upper limit of any one of 3.0 wt%, 4.0 wt%. 5.0 wt%, or 6.0 wt% based on the total weight of the gel composition.

[0016] In one or more embodiments, the core may further include a solvent such as water. The amount of the solvent in the core may range from a lower limit of any one of 0.1 wt%, 0.2 wt%, 0.5 wt%, or 1.0 wt% to an upper limit of any one of 1.5 wt%, 2.0 wt%, 3.0 wt%, or 4.0 wt% based on the total weight of the gel composition.

[0017] In one or more embodiments, the core includes a core-gelling agent. The coregelling agent may be a soft- structure gum selected from the group consisting of gum arabic, carrageenan, alginic acid or a salt thereof, pectin, guar gum, starch, modified starch, dextrin, or xanthan gum, and combinations thereof. Other suitable gelling agents may also be used, including but not limited to, tara gum, locust bean gum, tamarind seed gum, psyllium seed gum, water-soluble soybean polysaccharide, glucomannan, gellan gum, pullulan, cellulose, carboxymethyl cellulose or a salt thereof, methyl cellulose, chitin, chitosan, gelatin, or combinations thereof. The core-gelling agent may be xanthan gum. The core-gelling agent may also serve to maintain the dispersion stability and viscosity of the core.

[0018] The amount of the core-gelling agent in the core may range from a lower limit of any one of 0.1 wt%, 0.2 wt%, 0.3 wt%, or 0.5 wt% to an upper limit of any one of 1.0 wt%, 1.5 wt%, 2.0 wt%, or 3.0 wt% based on the total weight of the gel composition.

[0019] In one or more embodiments, the core further includes an oil-mixed coenzyme Q 10 in which coenzyme Q10 is dispersed or dissolved in an oil component. The coenzyme Q10PATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO1 may be a reduced form of coenzyme Q10. The oil component may be selected from the group consisting of medium-chain triglycerides (MCT) oil, soybean oil, olive oil, rice-bran oil, flax oil, sunflower seed oil, fish oil, cod liver oil, krill oil, hemp oil, algal oil, canola oil, and combinations thereof. In some embodiments, the oil component is an omega 3 containing oil such as fish oil, cod liver oil, krill oil, hemp oil, algal oil, canola oil, soybean oil, olive oil, or combinations thereof.

[0020] The amount of the oil component in the core may range from a lower limit of any one of 0.1 wt%, 0.2 wt%, 0.3 wt%, or 0.5 wt% to an upper limit of any one of 0.5 wt%, 1.0 wt%, 2.0 wt%, or 3.0 wt% based on the total weight of the gel composition, where any lower limit can be paired with any mathematically-compatible upper limit. In some embodiments, a ratio of the oil component to the reduced coenzyme Q10 ranges from a lower limit of any one of 1:1, 1:1.5, 1:1.8, or 1:2 to an upper limit of any one of 1:2.2, 1:2.5, 1:3. or 1:3.5.

[0021] In one or more embodiments, the core further includes one or more additives. Examples of the additives may include an emulsifier, a flavoring agent, a coloring agent, a sweetener, and an antioxidant. The emulsifier may include monoglycerides, monoglyceride derivatives bound with organic acids, sucrose fatty acid esters, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol polyricinoleate, calcium stearoyl lactylate, sodium stearoyl lactylate, or combinations thereof. The flavoring agent may be any natural or synthetic flavoring agent, such as any natural type flavoring with other natural flavors or artificial flavoring, and may further include a fruit-derived flavor such as strawberry flavor, yogurt flavor, or combinations thereof. The coloring agent may be a natural coloring agent, such as anthocyanins that are natural pigments producing a wide range of colors (particularly in the red and purple ranges), and may further include red yeast pigment, gardenia pigment, lac, cochineal, carotene, or combinations thereof. The antioxidant may include vitamin A, carotenoids, vitamin C, vitamin E, selenium, flavonoids, polyphenols, lycopene, lutein, lignan, or combinations thereof. The total amount of the additives may range from a lower limit of any one of 0.1 wt%, 0.2 wt%, 0.3 wt%, or 0.5wt% to an upper limit of any one of 1.0 wt%, 2.0 wt%, 3.0 wt%, 4.0 wt%, or 5.0 wt% based on the total weight of the gel composition.PATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO1

[0022] In one or more embodiments, the core has a viscosity ranging from a lower limit of any one of IxlO4, 2xl04, 3xl04, or 5xl04centipoise to an upper limit of any one of 6xl04, 7xl04, 9xl04, or IxlO5centipoise, as measured at 35°C and 10 rpm using a rotational viscometer (Brookfield HA / HB / RV viscometer) with HA / HB / RV-07 / 06 spindle. The viscosity measurement may be performed at about 35 °C within a temperature range of 35 °C to 40 °C. In some embodiments, the viscosity is maintained within a range of from 5xl04to 7xl04centipoise under the above measurement conditions.

[0023] The viscosity may vary depending on the amount of the components such as the saccharide-based component, coenzyme Q10, the oil component, the core-gelling agent, the solvent, and additives, so as to maintain dispersion stability of coenzyme Q10 and allow encapsulation within the gelatinous shell.

[0024] In accordance with one or more embodiments, the shell includes a gelatinous matrix that serves as an encapsulating layer for the core. The gelatinous matrix may include a saccharide and a shell-gelling agent such as pectin. The shell may further include a solvent such as water and one or more additives, as described above with respect to the core, such as a flavoring agent, a coloring agent, an emulsifier, a stabilizer, or an antioxidant.

[0025] The saccharide is not particularly limited, and may include sucrose, fructose, glucose, glucose syrup, reduced glucose syrup, honey, high-fructose corn syrup, invert sugar, oligosaccharides such as isomaltooligosaccharide, reduced xylooligosaccharide, reduced gentiooligosaccharide, xylooligosaccharide, gentiooligosaccharide, nigerooligosaccharide, theanderose, soybean oligosaccharide, trehalose, sugar alcohols such as maltitol, erythritol, sorbitol, reduced palatinose, xylitol, lactitol, coupling sugar, or combinations thereof.

[0026] The amount of the saccharide in the shell may range from a lower limit of any one of 55 wt%, 60 wt%, 70 wt%, or 75 wt% to an upper limit of any one of 75 wt%, 80 wt%, 85 wt%, or 90 wt% based on the total weight of the gel composition.

[0027] The chewable gel composition sweetness may be enhanced with the addition of a high-intensity sweetener, the amount of which may range from a lower limit of any one of 0.01 wt%, 0.02 wt%, 0.05 wt%, or 0.10 wt% to an upper limit of any one of 0.3 wt%, 0.4PATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO1 wt%, 0.5 wt%. or 1.0 wt% based on the total weight of the shell composition. Examples of high-intensity sweeteners include stevia rebaudiana bertoni (also known as Stevia), siraitia grosvenorii extract, aspartame, alitame, monatin, licorice extract, hydrangea extract, saccharin, saccharin sodium, acesulfame potassium, sucralose, neotame, thaumatin, and combinations thereof. The saccharide may be partially replaced with one or more of the above high-intensity sweeteners.

[0028] In one or more embodiments, the shell includes a shell-gelling agent. The shellgelling agent may be selected from those described above with respect to the core. A suitable shell-gelling agent may be pectin, and the shell may comprise a pectin-based gelatinous matrix without including starch. The pectin may be citrus pectin.

[0029] The amount of the shell-gelling agent in the shell may range from a lower limit of any one of 1.5 wt%, 2.0 wt%, or 3.0 wt% to an upper limit of any one of 4.0 wt%, 5.0 wt%, 6.0 wt%, or 7.0 wt% based on the total weight of the gel composition.

[0030] The shell may further include a solvent such as water. The amount of the solvent in the shell may range from a lower limit of any one of 0.5 wt%, 1.0 wt%, 1.5 wt%, or 2.0 wt% to an upper limit of any one of 3.0 wt%, 4.0 wt%, 5.0 wt%, 6.0 wt%, 7.0 wt %, 8.0 wt %. 9.0 wt%, or 10.0 wt% based on the total weight of the gel composition.

[0031] The shell may further include one or more additives as described above with respect to the core. Examples of the additives include a flavoring agent, a coloring agent, an emulsifier, a stabilizer, and an antioxidant.

[0032] The total amount of the additives in the shell may range from a lower limit of any one of 0.1 wt%, 0.5 wt%. or 1.0 wt% to an upper limit of any one of 1.0 wt%, 1.5 wt%, or 2.0 wt% based on the total weight of the gel composition, where any lower limit can be paired with any mathematically-compatible upper limit.

[0033] In one or more embodiments, the gelatinous shell has an average radial thickness ranging from a lower limit of any one of 1.0 mm, 1.5 mm, 2.0 mm, or 2.5 mm to an upper limit of any one of 3.0 mm, 3.5 mm, 4.0 mm, or 5.0 mm. As used herein, the term “average radial thickness” refers to an average value of the distance between an inner surface of thePATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO1 gelatinous shell and an outer surface thereof, measured at four evenly spaced points on a cross section passing through the center of the core, and calculated based on the average of the four measured values.

[0034] The gelatinous shell may have a substantially uniform radial thickness surrounding the core, where the difference between each measured shell thickness at the four evenly spaced points defined above and the average radial thickness is not greater than ±10 %. Suitable ranges of the difference between each measured shell thickness and the average radial thickness may range from a lower limit of any one of ±10 %, ±9 %, ±8 %, or ±7 % to an upper limit of any one of ±6 %, ±4 %, ±2 %, or ±1 %.

[0035] In accordance with one or more embodiments, a method for producing the gel composition is provided. As illustrated in the figure, the method (100) may include the steps of preparing a core composition (102), preparing a gelatinous shell composition (104), encapsulating the core composition with the shell composition (106), and solidifying the shell composition to obtain a gel composition in which the core is encapsulated within a gelatinous shell (108). The gel composition may remain free of any additional sealing or foaming layers.

[0036] In one or more embodiments, the coenzyme Q10 used in the method is the reduced form of coenzyme Q10 (ubiquinol). The reduced coenzyme Q10 may be dissolved or dispersed in a viscous medium and may be maintained in a substantially reduced state to suppress oxidation during the preparation of the core composition.

[0037] In one or more embodiments, the step of preparing the core composition (102) includes forming a viscous medium and subsequently incorporating coenzyme Q10 under an inert gas atmosphere so as to suppress oxidation of the active ingredient. The inert gas may be, for example, nitrogen, argon, helium, carbon dioxide, or combinations thereof. In some embodiments, the inert gas may be nitrogen. A saccharide-based component, such as honey, glucose syrup, reduced glucose syrup, sucrose syrup, or combinations thereof, may be mixed with a solvent such as water and heated to a temperature ranging from any one of 30 °C, 40 °C, 50 °C, or 60 °C to any one of 80 °C, 85 °C, 95 °C, or 100 °C, where any lower limit can be paired with any mathematically-compatible upper limit. A core-PATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO1 gelling agent such as xanthan gum may then be mixed into the heated saccharide-based component to obtain the viscous medium.

[0038] In one or more embodiments, coenzyme Q10, which may be in a reduced or oxidized form, is incorporated into the viscous medium. When the reduced coenzyme Q10 is used, the incorporation may be performed under an inert gas atmosphere so as to suppress oxidation of the active ingredient. Prior to mixing with the coenzyme Q10, the viscous medium may be degassed or purged with an inert gas to remove oxygen. The coenzyme Q10 may be added directly to the viscous medium, or may be previously dissolved or dispersed in a medium such as an oil component, for example, medium-chain triglycerides (MCT) oil. soybean oil, olive oil, rice-bran oil, flax oil. sunflower seed oil, fish oil, cod liver oil, krill oil, hemp oil, algal oil, canola oil, or combinations thereof, prior to addition. In some embodiments, the oil component is an omega 3 containing oil such as fish oil, cod liver oil, krill oil, hemp oil, algal oil, canola oil, soybean oil, olive oil, or combinations thereof.

[0039] The dissolution or dispersion may be performed at a temperature ranging from any one of 20 °C, 30 °C, 40 °C, or 50 °C to any one of 55 °C, 60 °C, 65 °C, or 70 °C before being added to the viscous medium. Mixing of the coenzyme Q10 (or an oil-based mixture thereof) with the viscous medium may be continued until a homogeneous core composition is obtained. Optional additives such as a flavoring agent, a coloring agent, an emulsifier, a stabilizer, and an antioxidant may also be incorporated and mixed. The mixing may be performed under stirring.

[0040] The core composition obtained may have a viscosity ranging from a lower limit of any one of any one of IxlO4, 2xl04, 3xl04, or 5xl04centipoise to an upper limit of any one of 6xl04, 7xl04, 9xl04, or IxlO5centipoise, as measured at 35 °C and 10 rpm using a rotational viscometer as described above. In some embodiments, the viscosity is maintained within a range of from 5xl04to 7xl04centipoise under the above measurement conditions.

[0041] In one or more embodiments, the step of preparing the gelatinous shell composition (104) includes heating a mixture containing a saccharide and a shell-gelling agent such asPATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO1 pectin in the presence of a solvent such as water. The mixture may be heated to a temperature ranging from any one of 90 °C, 95 °C, 100 °C, or 110 °C to any one of 115 °C, 120 °C, 125 °C, or 130 °C, thereby obtaining a gelatinous shell composition having a solids concentration ranging from any one of 65. 68. 72, 74, or 75 Brix to any one of 76, 78, 80, 83, or 85 Brix. In some embodiments, the solids concentration ranges from 74 to 76 Brix. Optional additives such as a flavoring agent, a coloring agent, an emulsifier, a stabilizer, and an antioxidant may also be incorporated.

[0042] In one or more embodiments, the step of encapsulating the core composition with the gelatinous shell composition (106) is carried out by discharging the core composition and the gelatinous shell composition using a core-discharging nozzle configured to discharge the core composition and a shell-discharging nozzle configured to discharge the gelatinous shell composition.

[0043] The discharged core and shell compositions may then be deposited into molds to form encapsulated droplets. The type of mold for encapsulation may include hard mold types. The gelatinous shell composition may be deposited so as to surround the core composition, thereby forming droplets each including the core enclosed within the gelatinous shell composition. The discharge rates and temperatures of both the core and shell compositions may be controlled such that the core composition is maintained at a temperature ranging from any one of 20 °C, 30 °C, 35 °C, or 40 °C to any one of 45, 50, 55 °C, 60 °C, 65 °C, or 70 °C, and the shell composition is maintained at a temperature ranging from any one of 40 °C, 45 °C, 50 °C, or 55 °C to any one of 60 °C, 65 °C, 70 °C, or 75 °C, to maintain flowability of the compositions and to preserve the stability of coenzyme Q10 during encapsulation. In some embodiments, the core composition temperature may be controlled within a range of 40 °C to 45 °C.

[0044] In one or more embodiments, the step of solidifying the shell composition (108) includes cooling the shell composition to a temperature ranging from any one of 0 °C, 2 °C, 4 °C, or 6 °C to any one of 7 °C, 8 °C, 9 °C, or 10 °C, thereby obtaining the gel composition in which the core is encapsulated within the gelatinous shell. The cooling may be performed in a cooling chamber, on a cooling belt, or in other temperature-PATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO1 controlled equipment. Upon solidification, the gel composition may be demolded or collected.

[0045] In one or more embodiments, the method further includes curing the gel composition obtained after solidification for a period ranging from any one of 15, 20, 30, or 40 hours to any one of 45, 50, 55. or 60 hours at a temperature ranging from any one of 25 °C, 30 °C, 32 °C, or 35 °C to any one of 40 °C, 45 °C, 48 °C, or 50 °C. The curing may be performed under a relative humidity ranging from any one of 15 %, 18 %, 20 %, or 25 % to any one of 28 %, 30 %, 32 %, or 35 %. Suitably, optimal curing would result in water activity less than 0.8 Aw. As used herein, solidification refers to the initial gel formation, while curing refers to the subsequent stabilization and drying of the gel composition

[0046] The gel composition remains free of any separate sealing layer or foaming layer on the gelatinous shell. No additional coating or sealing layer is formed, and the gelatinous shell serves as a single and continuous encapsulating layer. In some embodiments, a thin film of a demolding liquid may be present on the surface of the gelatinous shell, the demolding liquid comprising non-hydrogenated vegetable oil, carnauba wax, or combinations thereof. The gelatinous shell may have a uniform and continuous structure. In confectionery-type gels, a three-dimensional cross-linked hydrocolloid network may be formed to provide the desired texture.

[0047] That is, one or more embodiments of the present invention relate to (1) a gel composition comprising: a gelatinous shell comprising a shell-gelling agent; and a core encapsulated within the shell, the core comprising coenzyme Q10 dispersed or dissolved in a viscous medium, wherein: the gel composition is free of additional sealing or foaming layers disposed on the shell, and the coenzyme Q10 is contained in an amount of from 1.0 wt% to 6.0 wt% based on the total weight of the composition.

[0048] (2) The gel composition according to (1), wherein the coenzyme Q10 is a reduced form of coenzyme Q10.

[0049] (3) The gel composition according to (2), wherein the reduced coenzyme Q10 is an oil-mixed reduced coenzyme Q10.PATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO1

[0050] (4) The gel composition according to (3), wherein the oil-mixed reduced coenzymeQ10 comprises an oil selected from the group consisting of medium-chain triglycerides oil, soybean oil, olive oil, sunflower seed oil, and combinations thereof.

[0051] (5) The gel composition according to any one of (1) to (4), wherein the core further comprises a core-gelling agent.

[0052] (6) The gel composition according to any one of (1) to (5), wherein the viscous medium comprises honey.

[0053] (7) The gel composition according to any one of (1) to (6), wherein the viscous medium has a viscosity ranging from 5xl04to 7xl04centipoise at 35 °C and 10 rpm.

[0054] (8) The gel composition according to any one of (1) to (7), wherein the shell has an average radial thickness ranging from 1 mm to 5 mm.

[0055] (9) The gel composition according to any one of (1) to (8), wherein the shell has a substantially uniform radial thickness around the core.

[0056] (10) The gel composition according to any one of (1) to (9), wherein the shellgelling agent is pectin.

[0057] (11) A method for producing a gel composition comprising: preparing a gelatinous shell composition comprising a shell-gelling agent; preparing a core composition comprising coenzyme Q10 dispersed or dissolved in a viscous medium; encapsulating the core composition with the shell composition; and solidifying the shell composition, thereby obtaining the gel composition comprising a core encapsulated within a gelatinous shell, the gel composition being free of additional sealing or foaming layers.

[0058] (12) The method according to (11), wherein the coenzyme Q10 is a reduced form of coenzyme Q10.

[0059] (13) The method according to (12), wherein the preparing the core composition comprises: heating a saccharide-based component to a temperature of from 65 °C to 100 °C; mixing the saccharide-based component and a core-gelling agent, therebyPATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO1 obtaining the viscous medium; and mixing the viscous medium and the reduced coenzyme Q10 under an inert gas atmosphere, thereby obtaining the core composition.

[0060] (14) The method according to (12) or (13), wherein the reduced coenzyme Q10 is an oil-mixed reduced coenzyme Q10 and the preparing the core composition further comprises dissolving the reduced coenzyme Q10 in an oil component at a temperature of from 20 °C to 70 °C under an inert gas atmosphere, thereby obtaining the oil-mixed reduced coenzyme Q10.

[0061] (15) The method according to (13) or (14), further comprising, degassing or purging the viscous medium with an inert gas prior to mixing with the reduced coenzyme Q10.

[0062] (16) The method according to any one of (11) to (15), wherein the preparing the gelatinous shell composition comprises heating a mixture containing the shell-gelling agent and a saccharide to a temperature of from 90 °C to 130 °C, thereby obtaining the gelatinous shell composition having a solids concentration ranging from 65 to 85 Brix.

[0063] (17) The method according to any one of (11) to (16), wherein the encapsulating is performed using a core-discharging nozzle configured to discharge the core composition and a shell-discharging nozzle configured to discharge the gelatinous shell composition.

[0064] (18) The method according to any one of (11) to (17), wherein the solidifying comprises cooling the shell composition to a temperature of from 0 °C to 10 °C.

[0065] (19) The method according to (18), wherein the cooling is performed in a cooling chamber or on a cooling belt.

[0066] (20) The method according to any one of (11) to (19), further comprising curing the gel composition after the solidifying for 15 hours to 60 hours at a temperature of from 25 °C to 50 °C.EXAMPLES

[0067] The following examples are provided to illustrate embodiments of the present disclosure. The examples are not intended to limit the scope of the present invention, and they should not be so interpreted.PATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO1

[0068] The materials used in the following example were as follows. Reduced coenzyme Q10 (Kaneka QH, Kaneka Corporation), medium-chain triglycerides (MCT) oil, Manuka tree honey (Leptospermum scoparium), citrus pectin, xanthan gum, liquid glucose, sucrose, strawberry natural flavor, and natural coloring agent were used. All materials used were of food-grade or higher purity.

[0069] Water and Manuka tree honey were charged into an emulsification tank and heated to 80 °C. A natural coloring agent and a strawberry natural flavor were added and mixed. Xanthan gum was gradually added to the mixture under stirring to obtain a colloidal gel. The emulsification tank was then closed and purged with nitrogen to remove oxygen. In a nitrogen-conditioned glove box, medium-chain triglycerides (MCT) oil was placed in a beaker and heated to 60 °C. Reduced coenzyme Q 10 was added to the MCT oil with gentle agitation and melted without exceeding 65 °C. The melted mixture was transferred into the nitrogen-purged emulsification tank containing the colloidal gel using a pump system, and the mixture was stirred to obtain the core composition.

[0070] Water was heated to 65 °C in a mixing vessel, and a dry mixture of citrus pectin and sucrose previously blended was added. After hydration of the pectin, liquid glucose was added. The mixture was heated until the temperature reached 115 °C and then further cooked until the solids concentration reached about 76 Brix. A strawberry flavor was added and mixed, and the resulting gelatinous shell composition was transferred to a holding tank.

[0071] The core composition and the gelatinous shell composition were discharged through separate nozzles respectively configured to deliver each composition. The core composition was maintained at 40 to 45 °C, and the shell composition was maintained at 75 to 85 °C during encapsulation. The encapsulated droplet was deposited into a mold and cooled in a cooling tunnel maintained at 2 °C + / - 2 °C to solidify the gelatinous shell. Upon solidification, the gel composition was demolded and collected on perforated trays. The demolded gel composition was cured for 24 to 48 hours at 35 ± 5 °C under a relative humidity of less than 35 %. The formulation of the cured gel composition is shown in Table below.PATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO1

[0072] Table

[0073] Although only a few example embodiments have been described in detail above, those skilled in the art will readily appreciate that many modifications are possible in the example embodiments without materially departing from this invention. Accordingly, all such modifications are intended to be included within the scope of this disclosure as defined in the following claims.

Claims

PATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO1CLAIMS1. A gel composition comprising: a gelatinous shell comprising a shell-gelling agent; and a core encapsulated within the shell, the core comprising coenzyme Q10 dispersed or dissolved in a viscous medium, wherein: the gel composition is free of additional sealing or foaming layers disposed on the shell, and the coenzyme Q10 is contained in an amount of from 1.0 wt% to 6.0 wt% based on the total weight of the composition.

2. The gel composition of claim 1 , wherein the coenzyme Q 10 is a reduced form of coenzyme Q10.

3. The gel composition of claim 2, wherein the reduced coenzyme Q10 is an oil-mixed reduced coenzyme Q10.

4. The gel composition of claim 3, wherein the oil-mixed reduced coenzyme Q10 comprises an oil selected from the group consisting of medium-chain triglycerides oil, soybean oil, olive oil, rice-bran oil, flax oil, sunflower seed oil, fish oil, cod liver oil, krill oil, hemp oil, canola oil, algal oil, and combinations thereof.

5. The gel composition of claim 1, wherein the core further comprises a core-gelling agent.

6. The gel composition of claim 1, wherein the viscous medium comprises honey.

7. The gel composition of claim 1, wherein the viscous medium has a viscosity ranging from 5xl04to 7xl04centipoise at 35 °C and 10 rpm.

8. The gel composition of claim 1, wherein the shell has an average radial thickness ranging from 1 mm to 5 mm.

9. The gel composition of claim 8, wherein the shell has a substantially uniform radial thickness around the core.PATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO110. The gel composition of claim 1, wherein the shell-gelling agent is pectin.

11. A method for producing a gel composition comprising: preparing a gelatinous shell composition comprising a shell-gelling agent; preparing a core composition comprising coenzyme Q10 dispersed or dissolved in a viscous medium; encapsulating the core composition with the shell composition; and solidifying the shell composition, thereby obtaining the gel composition comprising a core encapsulated within a gelatinous shell, the gel composition being free of additional sealing or foaming layers.

12. The method of claim 11, wherein the coenzyme Q10 is a reduced form of coenzyme Q10.

13. The method of claim 12, wherein the preparing the core composition comprises: heating a saccharide-based component to a temperature of from 30 °C to 100 °C; mixing the saccharide-based component and a core-gelling agent, thereby obtaining the viscous medium; and mixing the viscous medium and the reduced coenzyme Q10 under an inert gas atmosphere, thereby obtaining the core composition.

14. The method of claim 13, wherein the reduced coenzyme Q10 is an oil-mixed reduced coenzyme Q10 and the preparing the core composition further comprises dissolving the reduced coenzyme Q10 in an oil component at a temperature of from 20 °C to 70 °C under an inert gas atmosphere, thereby obtaining the oil-mixed reduced coenzyme Q10.

15. The method of claim 13, further comprising, degassing or purging the viscous medium with an inert gas prior to mixing with the reduced coenzyme Q10.

16. The method of claim 11, wherein the preparing the gelatinous shell composition comprises heating a mixture containing the shell-gelling agent and a saccharide to a temperature of from 90 °C to 130 °C, thereby obtaining the gelatinous shell composition having a solids concentration ranging from 65 to 85 Brix.PATENT APPLICATIONATTORNEY DOCKET NO. 18795-039WO117. The method of claim 11, wherein the encapsulating is performed using a core-discharging nozzle configured to discharge the core composition and a shell-discharging nozzle configured to discharge the gelatinous shell composition.

18. The method of claim 11, wherein the solidifying comprises cooling the shell composition to a temperature of from 0 °C to 10 °C.

19. The method of claim 18, wherein the cooling is performed in a cooling chamber or on a cooling belt.

20. The method of claim 11, further comprising curing the gel composition after the solidifying for 15 hours to 60 hours at a temperature of from 25 °C to 50 °C.

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