Gel composition, product containing same and use thereof

Abstract

A gel composition, a product containing same, and the use thereof. The gel composition comprises gelatin. On the basis of the mass percentage, in the gel composition, the content of gelatin is 4-13%, and the content of a liposoluble ingredient is not less than 10%. On the basis of the mass ratio, gelatin: sugar alcohol = 0.12-0.4. When the isoelectric point of gelatin is I, and the pH of the gel composition diluted into the mass concentration of 1% is H, the gel composition satisfies the corresponding relational expression: I-H is less than 5.3, but greater than 1.

Description

A gel composition, a product containing the gel composition and its application Technical Field

[0001] This application belongs to the field of gel compositions, and particularly relates to a gel composition, products containing the same, and their applications. Background Technology

[0002] The stickiness of the surface of gelled foods may cause packaging materials to adhere, thus affecting the appearance integrity of the gelled foods and consequently the eating experience.

[0003] Specifically, firstly, excessive surface stickiness of gel foods may cause them to stick together within the packaging material, making them difficult to separate. Secondly, excessive surface stickiness may cause a portion of the food to detach and adhere to the packaging material during the peeling process when removed from the inner packaging, meaning the product cannot be completely removed from the packaging material. Thirdly, certain components in the food, due to their affinity, may penetrate into the contact layer between the packaging material and the food, potentially causing the food to adhere to the packaging material.

[0004] In existing technologies, the surface tension of packaging materials can be improved by adjusting the type of packaging material or the surface treatment method, as the surface tension of the packaging material affects the degree of food wetting. However, screening suitable packaging materials or synthesizing new packaging materials requires a long research and development period.

[0005] The integrity of the appearance of gelled foods can also be maintained by adjusting the surface adhesiveness. In practical research, the concepts of viscosity and surface tack of gel compositions are easily confused. Viscosity refers to the physical quantity of a gel composition's rheological properties in a fluid state, exhibiting resistance to flow and quantifiable resistance to flow deformation; while surface tack refers to the adhesive force on other objects. When the surface tack of a gelled food is high, its adhesion to packaging materials is greater, making it difficult to peel off the packaging completely, thus affecting the appearance integrity of the gelled food.

[0006] In existing technologies, adjusting the surface adhesion of gelled foods is typically achieved by coating the surface of the gelled food with powdered sugar (i.e., "sanding") to suppress surface adhesion. However, powdered sugar may absorb moisture from the gelled food during long-term storage or at high temperatures, causing it to become damp or melt, leading to problems such as changes in the texture of the gelled food and powdered sugar sticking to packaging materials. Summary of the Invention

[0007] In order to improve the stickiness of the surface of gel foods so as to retain the integrity of the gel foods without affecting their taste and hardness, this application provides a gel composition, a product containing the gel composition, and its application.

[0008] According to one aspect of this application, a gel composition is provided, comprising gelatin, sugar alcohol, a fat-soluble component, and water; wherein, by mass percentage, the content of gelatin in the gel composition is 4-13%, and the content of the fat-soluble component is not less than 10%; by mass ratio, the ratio of gelatin to sugar alcohol is 0.12-0.4; the isoelectric point of gelatin is I, and the pH of the gel composition at a mass concentration of 1% after dilution is H; and the gel composition satisfies the following relationship: 1 <I-H<5.3。

[0009] The applicant's research found that reducing the surface tackiness or increasing the cohesiveness of the gel composition can improve the problem of gel composition adhering to packaging materials. Cohesiveness refers to the compactness of the product's internal structure; higher cohesiveness indicates a denser internal texture, meaning better retention of the gel composition's structural integrity, while lower cohesiveness indicates a looser internal texture. Specifically, when the surface tackiness of the gel composition is high, a sufficiently high cohesiveness can also reduce the risk of gel composition adhering to packaging materials. This is because the dense texture of the gel composition allows it to detach completely from the packaging material even with high surface tackiness. However, when the surface tackiness of the gel composition is high but its cohesiveness is low, the risk of gel composition adhering to packaging materials increases, and the likelihood of retaining the food's intact shape decreases.

[0010] In this application, the introduced gelatin is an amphoteric electrolyte extracted from the hydrolysis of collagen, and its molecular chain contains positively and negatively charged groups. As the content of gelatin in the gel composition increases, its cohesive force also increases, and simultaneously, the affinity between the gelatin protein and the packaging material contact layer also increases. Therefore, when the gelatin content is too high or too low, it will affect the adhesion between the gel food and the packaging material, potentially destroying the integrity of the gel food. Furthermore, in addition to controlling the gelatin content in the gel composition, this application also introduces sugar alcohols to antagonize the affinity between gelatin proteins and the packaging material. However, because sugar alcohols have a hydroxyl alcohol structure, they have high hydrophilicity and exhibit stronger hygroscopicity. While antagonizing the affinity between gelatin proteins and the packaging material, they easily increase the surface tackiness of the gel composition. This application maintains a certain ratio of gelatin to sugar alcohols, which not only reduces the affinity between gelatin proteins and the packaging material but also controls the hygroscopicity of the sugar alcohols, reducing the surface tackiness of the gel composition.

[0011] When fat-soluble components are introduced into a gel composition, the molecular distribution of the aqueous and oil phases can affect the texture of the gel composition. In the gel composition provided in this application, gelatin can act as both a gelling agent and an emulsifier. The gelling agent provides shaping and textural support, while the emulsifier stabilizes and balances the immiscible system. Furthermore, sugar alcohols and gelatin have a synergistic effect in improving cohesiveness and emulsification. Their combination enhances cohesiveness and surface adhesion, and also improves the stability of the oil-gel composition, maintaining a stable oil-water phase balance even with high oil loading. Therefore, by introducing gelatin and sugar alcohols and controlling their content and ratio in the gel composition, and by maintaining a certain difference between the pH value of the gel composition and the isoelectric point of gelatin, this application can stabilize and solidify oils and improve the surface viscosity of the gel composition.

[0012] On the other hand, since gelatin is composed of proteins, and the charged groups in the gelatin structure affect its isoelectric point, the applicant has found that when the pH value of the gel composition overlaps with the isoelectric point of gelatin, protein flocculation is easily caused, which in turn affects the surface tack and gel strength of the gel composition. Therefore, this application further restricts the isoelectric point of gelatin to be greater than the pH value of the gel composition.

[0013] As can be seen from the above, this application introduces gelatin and sugar alcohol and controls their content and ratio in the gel composition, regulates the pH value of the gel composition and the isoelectric point of gelatin to maintain a certain difference, balances the relationship between surface tack, cohesion and packaging affinity in the gel composition, so that even if the gel composition contains not less than 10% fat-soluble components, it can still retain its complete shape after the packaging is removed, and does not affect the taste, hardness, or formability of the gel composition.

[0014] In some embodiments, the isoelectric point of the gelatin is 5.1 to 9.2.

[0015] In some embodiments, the pH of the gel composition is 3.60 to 4.80.

[0016] In some embodiments, the number of hydroxyl groups in the chemical structure of the sugar alcohol is not less than 4.

[0017] In some embodiments, the sugar alcohol includes at least one of xylitol, maltitol, sorbitol and erythritol.

[0018] In some embodiments, the fat-soluble component comprises 10-55% by mass in the gel composition, and / or the gel composition further comprises a water-soluble active component comprising 1%-25% by mass in the gel composition.

[0019] In some embodiments, the fat-soluble components include at least one of the following: DHA algal oil, oil-soluble vitamins, evening primrose oil, arachidonic acid, linseed oil, caprylic / capric triglycerides, safflower seed oil, milk thistle seed oil, maple seed oil, walnut oil, phosphatidylserine, fish oil, coenzyme Q10, rice bran fatty alkyl alcohols, pumpkin seed oil, borage oil, sea buckthorn fruit oil, acetylsalicylic acid, fat-soluble statins, antibiotics, naproxen, antihistamines, lutein, lutein esters, astaxanthin, and krill oil.

[0020] In some embodiments, the water-soluble active ingredient includes at least one of water-soluble vitamins, water-soluble minerals, ibuprofen, acetaminophen, caffeine, chlorpheniramine maleate, and water-soluble statins.

[0021] In some embodiments, the gel composition further includes additives, including at least one of a pH adjuster, an antioxidant, an emulsifier, a humectant, a flavoring agent, and a colorant; the pH adjuster includes at least one of citric acid and its salts, malic acid and its salts, lactic acid, and tartaric acid.

[0022] In some implementations, the humectant includes glycerin.

[0023] In some embodiments, the pH adjuster includes at least one of citric acid and its salts, malic acid and its salts, lactic acid, and tartaric acid.

[0024] In some embodiments, the antioxidant includes at least one of tea polyphenols (TP), tocopherols, flavonoids (such as rosemary extract), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), and ascorbic acid.

[0025] In some embodiments, the emulsifier includes at least one selected from phospholipid emulsifiers, modified starch, gums, emulsified pectin, cholesterol, lanolin, saponins, and polysaccharide emulsifiers.

[0026] In some embodiments, the flavoring agent includes at least one of natural or synthetic flavorings, natural fragrances, fruit and vegetable juices, and fruit powders.

[0027] According to a second aspect of this application, a product comprising a gel composition is provided.

[0028] According to a third aspect of this application, the use of the gel composition or product described above in food, pharmaceuticals, or cosmetics is provided.

[0029] In some implementations, the food is a health food. Attached Figure Description

[0030] Figure 1 shows the gel composition provided in Example 1 of this application and its adhesion after the packaging is torn open;

[0031] Figure 2 shows the gel composition provided in Comparative Example 1 of this application and its adhesion after the packaging is torn open. Detailed Implementation

[0032] 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 described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of this application.

[0033] Example 1

[0034] 1. Materials required for preparing the gel composition

[0035] The raw materials required for this embodiment are shown in Table 1, with the remainder being water.

[0036] Table 1. Formulation required for the gel composition prepared in this example

[0037] 2. Method for preparing gel composition

[0038] S1. Weigh the water, glycerin and maltitol solution according to the formula and mix them evenly in a beaker. Then add gelatin and heat at 65-75℃ until the colloid is completely dissolved. Then add xylitol, citric acid monohydrate and sodium citrate dihydrate and stir until completely dissolved. Keep warm and use later to obtain the aqueous phase.

[0039] S2. Weigh the prescribed amount of DHA algal oil into a beaker, add the prescribed amount of orange flavoring, and obtain the oil phase;

[0040] S3. The aqueous phase is placed in a homogenizing shear machine for shearing, and the oil phase is slowly added to the aqueous phase for shearing and homogenization to obtain a gel composition with a pH of 4.0.

[0041] Example 2

[0042] This embodiment prepares a gel composition according to the formulation and method provided in Example 1. The difference from Example 1 is that the gelatin used in this embodiment has an isoelectric point of 5.04. Apart from the above differences, the operation steps for preparing the gel composition in this embodiment are strictly consistent with those in Example 1.

[0043] Example 3

[0044] This embodiment prepares a gel composition according to the formulation and method provided in Example 1. The difference from Example 1 is that the gelatin used in this embodiment has an isoelectric point of 5.1. Apart from the above differences, the operation steps for preparing the gel composition in this embodiment are strictly consistent with those in Example 1.

[0045] Example 4

[0046] This embodiment prepares a gel composition according to the formulation and method provided in Example 1. The difference from Example 1 is that the gelatin used in this embodiment has an isoelectric point of 9.2. Apart from the above differences, the operation steps for preparing the gel composition in this embodiment are strictly consistent with those in Example 1.

[0047] Example 5

[0048] This embodiment prepares a gel composition according to the formulation and method provided in Example 1. The difference from Example 1 is that the pH of the gel composition is adjusted to 3.51 by adjusting the content of the pH adjuster during preparation. Apart from the above differences, the operation steps for preparing the gel composition in this embodiment are strictly consistent with those in Example 1.

[0049] Example 6

[0050] This embodiment prepares a gel composition according to the formulation and method provided in Example 1. The difference from Example 1 is that the pH of the gel composition is adjusted to 4.2 by adjusting the content of the pH adjuster during preparation. Apart from the above differences, the operation steps for preparing the gel composition in this embodiment are strictly consistent with those in Example 1.

[0051] Example 7

[0052] This embodiment prepares a gel composition according to the formulation and method provided in Example 1. The difference from Example 1 is that the pH of the gel composition is adjusted to 5.02 by adjusting the content of the pH adjuster during preparation. Apart from the above differences, the operation steps for preparing the gel composition in this embodiment are strictly consistent with those in Example 1.

[0053] Example 8

[0054] This embodiment prepares a gel composition according to the formulation and method provided in Example 1. The difference from Example 1 is that in this embodiment, xylitol is used instead of maltitol solution in equal parts by mass when preparing the gel composition. Apart from the above differences, the operation steps for preparing the gel composition in this embodiment are strictly consistent with those in Example 1.

[0055] Example 9

[0056] This embodiment prepares a gel composition according to the formulation and method provided in Example 1. The difference from Example 1 is that in this embodiment, maltitol solution of equal mass parts is used instead of xylitol when preparing the gel composition. Apart from the above differences, the operation steps for preparing the gel composition in this embodiment are strictly consistent with those in Example 1.

[0057] Example 10

[0058] This embodiment prepares a gel composition according to the formulation and method provided in Example 1. The difference from Example 1 is that in this embodiment, sorbitol is used instead of maltitol solution in equal parts by mass, and erythritol is used instead of xylitol in equal parts by mass when preparing the gel composition. Apart from the above differences, the operation steps for preparing the gel composition in this embodiment are strictly consistent with those in Example 1.

[0059] Example 11

[0060] This embodiment prepares a gel composition according to the formula and method provided in Example 1. The difference from Example 1 is that the gel content in this embodiment is 4% (the formula is adjusted by increasing or decreasing the remaining water). Apart from the above differences, the operation steps for preparing the gel composition in this embodiment are strictly consistent with those in Example 1.

[0061] Example 12

[0062] This embodiment prepares a gel composition according to the formula and method provided in Example 1. The difference from Example 1 is that the gel content in this embodiment is 8.5% (the formula is adjusted by increasing or decreasing the remaining water). Apart from the above differences, the operation steps for preparing the gel composition in this embodiment are strictly consistent with those in Example 1.

[0063] Example 13

[0064] This embodiment prepares a gel composition according to the formula and method provided in Example 1. The difference from Example 1 is that the gel content in this embodiment is 13% (the formula is adjusted by increasing or decreasing the remaining water). Apart from the above differences, the operation steps for preparing the gel composition in this embodiment are strictly consistent with those in Example 1.

[0065] Example 14

[0066] This embodiment prepares a gel composition according to the formulation and method provided in Example 1. The difference from Example 1 is that in this embodiment, the gel composition is prepared by mass ratio of gelatin: sugar alcohol = 0.12 (wherein, the total mass percentage of gelatin and sugar alcohol and the mass ratio of maltitol solution to xylitol remain unchanged). Apart from the above differences, the operation steps for preparing the gel composition in this embodiment are strictly consistent with those in Example 1.

[0067] Example 15

[0068] This embodiment prepares a gel composition according to the formulation and method provided in Example 1. The difference from Example 1 is that in this embodiment, the gel composition is prepared by mass ratio of gelatin:sugar alcohol = 0.4 (wherein, the total mass percentage of gelatin and sugar alcohol and the mass ratio of maltitol solution to xylitol remain unchanged). Apart from the above differences, the operation steps for preparing the gel composition in this embodiment are strictly consistent with those in Example 1.

[0069] Example 16

[0070] This embodiment prepares a gel composition according to the formulation and method provided in Example 1. The difference from Example 1 is that water-soluble active components, colorants and emulsifiers are added when preparing the gel composition in this embodiment. The specific formulation is shown in Table 2. Apart from the above differences, the operation steps for preparing the gel composition in this embodiment are strictly consistent with those in Example 1.

[0071] Table 2. Formulation required for the gel composition prepared in Example 16

[0072] Comparative Example 1

[0073] This comparative example prepares a gel composition according to the formulation and method provided in Example 1. The difference between this comparative example and Example 1 is that, in preparing the gel composition, the pH of the gel composition is adjusted to be the same as the isoelectric point of the gelatin by adjusting the content of the pH adjuster. Apart from the above differences, the operation steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0074] Comparative Example 2

[0075] This comparative example prepares a gel composition according to the formulation and method provided in Example 1. The difference between this comparative example and Example 1 is that, in preparing the gel composition, the pH of the gel composition is adjusted by adjusting the content of the pH adjuster so that the pH of the gel composition differs too much from the isoelectric point of the gelatin, i.e., IH = 5.3. Apart from the above difference, the operation steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0076] Comparative Example 3

[0077] This comparative example prepares a gel composition according to the formulation and method provided in Example 1. The difference between this comparative example and Example 1 is that the gelatin content in this comparative example is 3% (the formulation is adjusted by increasing or decreasing the balance of water). Apart from the above differences, the operation steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0078] Comparative Example 4

[0079] This comparative example prepares a gel composition according to the formulation and method provided in Example 1. The difference from Example 1 is that the gel content in this comparative example is 14% (the formulation is adjusted by increasing or decreasing the balance of water). Apart from the above differences, the operation steps for preparing the gel composition in this example are strictly consistent with those in Example 1.

[0080] Comparative Example 5

[0081] This comparative example prepares a gel composition according to the formulation and method provided in Example 1. The difference between this comparative example and Example 1 is that the gel composition is prepared by mass ratio of gelatin: sugar alcohol = 0.1 (wherein, the total mass percentage of gelatin and sugar alcohol and the mass ratio of maltitol solution to xylitol remain unchanged). Apart from the above differences, the operation steps for preparing the gel composition in this comparative example are strictly consistent with those in Example 1.

[0082] Comparative Example 6

[0083] This comparative example prepares a gel composition according to the formulation and method provided in Example 1. The difference between this comparative example and Example 1 is that the gel composition is prepared by mass ratio of gelatin:sugar alcohol = 0.42 (wherein, the total mass percentage of gelatin and sugar alcohol and the mass ratio of maltitol solution to xylitol remain unchanged). Apart from the above differences, the operation steps for preparing the gel composition in this comparative example are strictly consistent with those in Example 1.

[0084] Comparative Example 7

[0085] This comparative example prepares a gel composition according to the formulation and method provided in Example 1. The difference between this comparative example and Example 1 is that no sugar alcohol is added when preparing the gel composition. Specifically, the formulation of this example is shown in Table 3. Apart from the above differences, the operation steps for preparing the gel composition in this comparative example are strictly consistent with those in Example 1.

[0086] Table 3. Formulation required for the gel composition prepared in Comparative Example 7

[0087] Test case

[0088] 1. Test Object

[0089] The gel compositions prepared in Examples 1-16 and Comparative Examples 1-7.

[0090] 2. Testing Methods

[0091] (1) Cohesiveness, gel hardness, and adhesion: The TPA test was performed on the test object using a texture analyzer. The TPA test method was selected, the deformation value was set, the sample was placed on the test platform, and the sample was compressed twice through the test probe. The test results were converted into various physical parameter data by the force sensing element. Ten samples were tested in each embodiment, the average value was taken, and the data was recorded.

[0092] Based on data accumulated through experiments, we can determine the adhesion performance corresponding to cohesion, gel hardness, and adhesiveness.

[0093] Cohesion: The lower the value, the lower the cohesion. Generally, when it is ≤0.65, the risk of adhesion increases significantly.

[0094] Gel hardness: The lower the value, the lower the gel strength. Generally, when it is ≤6500, the risk of adhesion increases significantly.

[0095] Adhesion: The larger the absolute value, the greater the adhesion. Generally, when the absolute value is ≥5, the risk of adhesion increases significantly. The above range is not fixed; adhesion performance is a comprehensive result of cohesion, gel hardness, and adhesion.

[0096] (2) Actual adhesion performance (surface tack): The gel composition was poured into the blister pack and sealed. After natural cooling and molding, it was placed at 22-25℃ for 24 hours. Then the packaging was removed and the adhesion of the sample was observed. “O” indicates that the sample retains an intact appearance after the packaging is removed, and “X” indicates otherwise.

[0097] (3) pH of the gel composition: Weigh 99g of purified water at 60-65℃, add 1.000g of sample to the purified water, stir until the sample is completely dissolved to obtain an emulsion, measure the pH of the emulsion with a pH meter and record the data.

[0098] (4) Isoelectric point: The corresponding test was carried out using the method of GB 6783, the corresponding data were recorded, and gelatin with specific values ​​was selected.

[0099] 3. Test Results and Analysis

[0100] The test data for this test example are shown in Table 4. As can be seen from Figures 1 and 2, the gel composition provided in Example 1 does not adhere to the packaging material after the packaging is torn open, while the gel composition provided in Comparative Example 1 does adhere to the packaging material.

[0101] Based on the data from Examples 1-7 and Comparative Examples 1-2, it is evident that the isoelectric point of gelatin and the pH of the gel composition synergistically affect the surface viscosity of the gel composition. This is because, in this application, gelatin acts as both a gelling agent and an emulsifier, providing shaping and textural support for the gel composition, as well as stabilizing and solidifying oils. When the pH of the gel composition overlaps with the isoelectric point of gelatin, protein flocculation occurs in the gelatin, leading not only to a decrease in the cohesiveness and an increase in the adhesiveness of the gel composition, but also affecting the gel strength, shaping, and emulsification effect. Furthermore, comparative data shows that when the pH of the gel composition is too low or the isoelectric point of gelatin is too low, the decrease in cohesiveness is more pronounced, and the surface viscosity increases.

[0102] Comparing the data from Examples 1 and 8-10 reveals that the type and combination of sugar alcohols affect the cohesiveness, hardness, and adhesiveness of the gel composition. This is because the type of sugar alcohol influences the synergistic effect between sugar alcohols and gelatin in terms of emulsification and cohesion, as sugar alcohols can antagonize the affinity between gelatin proteins and packaging materials.

[0103] Data from Examples 11-15 and Comparative Examples 3-7 show that the gelatin and sugar alcohol contents directly affect the surface tackiness of the gel composition. Specifically, as the gelatin content increases, its cohesiveness also increases, improving the surface tackiness of the gel composition. However, when the gelatin content is too high, the affinity of the proteins in the gelatin for the packaging material also increases, leading to increased surface tackiness of the gel composition and making it difficult to obtain a complete gel composition when removing the packaging material. When the sugar alcohol content is too high, due to the abundant hydroxyl alcohol structure of sugar alcohols, their high hydrophilicity results in stronger hygroscopicity, which in turn increases the surface tackiness of the gel composition.

[0104] Table 4. Test Results of this Test Case

[0105] The above embodiments are only used to illustrate the technical solutions of this application and are not intended to limit the scope of protection of this application. Although this application has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of this application without departing from the substance and scope of the technical solutions of this application.

Claims

1. A gel composition comprising gelatin, sugar alcohol, fat-soluble ingredient, water; the content of the gelatin in the gel composition is 4-13% by mass; the content of the fat-soluble ingredient is not less than 10% by mass; the ratio of the gelatin to the sugar alcohol is 0.12-0.4 by mass; the isoelectric point of the gelatin is I; the pH of the gel composition is H when the mass concentration of the gel composition is 1% after dilution; and the following relationship is satisfied in the gel composition: 1 < I-H < 5.

3. wherein The isoelectric point of the gelatin is 5.1-9.

2. The pH of the gel composition is 3.60-4.

80. The number of alcohol hydroxyl groups in the chemical structure of the sugar alcohol is not less than 4.

2. The gel composition of claim 1, wherein, The sugar alcohol comprises at least one of xylitol, maltitol, sorbitol and erythritol.

3. The gel composition of claim 1 or 2, wherein, The mass content of the fat-soluble ingredient in the gel composition is 10%-55%.

4. The gel composition of claim 1, wherein, The gel composition further comprises a water-soluble active ingredient, and the mass content of the water-soluble active ingredient in the gel composition is 1%-25%.

5. The gel composition of claim 4, wherein, 7. The gel composition according to claim 6, wherein: the fat-soluble ingredient comprises at least one of DHA algal oil, oil-soluble vitamin, evening primrose oil, arachidonic acid, flaxseed oil, caprylic capric glycerin, safflower seed oil, milk thistle seed oil, king's delight seed oil, walnut oil, phosphatidylserine, fish oil, coenzyme Q10, rice bran fatty alkanol, pumpkin seed oil, borage oil, sea buckthorn fruit oil, lutein, lutein ester, astaxanthin, krill oil; and / or the water-soluble active ingredient comprises at least one of water-soluble vitamin, water-soluble mineral.

6. The gel composition of claim 1, wherein:

8. The gel composition according to claim 6, wherein: the fat-soluble ingredient comprises at least one of acetylsalicylic acid, fat-soluble statin, antibiotic, naproxen, antihistamine; and / or the water-soluble active ingredient comprises at least one of caffeine, ibuprofen, acetaminophen, chlorphenamine maleate, water-soluble statin. The gel composition further comprises an auxiliary agent, and the auxiliary agent comprises at least one of pH adjuster, antioxidant, emulsifier, humectant, flavoring agent and coloring agent; the pH adjuster comprises at least one of citric acid and its salt, malic acid and its salt, lactic acid, tartaric acid.

10. Use of the gel composition according to any one of claims 1-7 or claim 9 in food or cosmetics.

11. A food product comprising the gel composition according to any one of claims 1-7 or claim 9.

12. A cosmetic product comprising the gel composition according to any one of claims 1-7 or claim 9 13. Use of the gel composition according to any one of claims 1-9 in pharmaceutical products.

14. A pharmaceutical product comprising the gel composition according to any one of claims 1-9. ​ 9. The gel composition of claim 1, wherein, ​ ​ ​ ​ ​ ​

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