Ingestible nutritive gummy compositions and methods thereof

Abstract

A nutritive gummy composition may comprise an alkaline dietary nutrient, a gelling agent, and a soluble fiber syrup. A nutritive gummy composition may comprise an alkaline dietary nutrient, a gelling agent, and an acidic buffer. The nutritive gummy composition may have a pH of about 3.0 to about 4.5. A method of preparing a nutritive gummy product may comprise combining at least one bulk sweetener and a gelling agent to form a mixture, wherein the at least one bulk sweetener includes a soluble fiber syrup and the gelling agent includes pectin, adding a magnesium compound to the mixture, depositing the mixture into a mold, and curing the mixture at a gelling pH. The gelling pH may be about 3.0 to about 4.5.

Description

Attorney Docket No.: 00443-0005-00304INGESTIBEE NUTRITIVE GUMMY COMPOSITIONS AND METHODS THEREOF TECHNICAE FIEED

[0001] The present disclosure relates generally to nutritional compositions. More specifically, the present disclosure describes nutritive gummy compositions containing a mineral source and methods of preparation thereof.BACKGROUND

[0002] Nutritional compositions may be administered to provide essential or supplemental dietary nutrients. Dietary nutrients may include vitamins and / or other compounds suitable for consumption. Nutritional compositions may be provided in a variety of orally ingestible forms. While traditional orally ingestible forms of a nutritional supplement include capsules, tablets, powders, and liquids, there is an increasing desire for nutritional supplements in the form of a gummy. Gummy products (e.g., gummies), which are formed by using a gelling agent, may provide a pleasant consumption experience, compared to other forms of nutritional supplements. Incorporating some dietary nutrients into a gummy formulation may present challenges. For instance, some vitamins or other dietary nutrients may impact, impede, or interfere with the gelling process of a gummy composition and may thus result in a gummy product with undesirable texture, stability, and / or structural characteristics.SUMMARY

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

[0004] According to an aspect of the present disclosure, a nutritive gummy composition is provided. The nutritive gummy composition may include an alkaline dietary nutrient. The nutritive gummy composition may include a gelling agent. The nutritive gummy composition may include a soluble fiber syrup. The nutritive gummy composition has a pH of about 3.0 to about 4.5.

[0005] According to other aspects of the present disclosure, the nutritive gummy composition may include one or more of the following features. The alkaline dietary nutrient may include magnesium.Attorney Docket No.: 00443-0005-00304The magnesium compound may be a fully chelated magnesium citrate. The gelling agent may include pectin. The gelling agent may include high methoxyl pectin. The soluble fiber syrup may include tapioca starch. The nutritive gummy composition may have a pH of about 3.0 to about 4.0.

[0006] According to another aspect of the present disclosure, a nutritive gummy composition is provided. The nutritive gummy composition may include an alkaline dietary nutrient. The nutritive gummy composition may include a gelling agent. The nutritive gummy composition may include an acidic buffer. The nutritive gummy composition has a pH of about 3.0 to about 4.5.

[0007] According to other aspects of the present disclosure, the nutritive gummy composition may include one or more of the following features. The dietary nutrient may include magnesium. The magnesium compound may be a fully chelated magnesium citrate. The acidic buffer may include citric acid, malic acid, or a combination thereof. The nutritive gummy composition may have a pH of about 3.0 to about 4.0.

[0008] According to another aspect of the present disclosure, a method of preparing a nutritive gummy product is provided. The method may include combining at least one bulk sweetener and a gelling agent to form a mixture, wherein the at least one bulk sweetener includes a soluble fiber syrup and the gelling agent includes pectin. The method may include adding a magnesium compound to the mixture. The method may include depositing the mixture into a mold. The method may include curing the mixture at a gelling pH to form the nutritive gummy product, wherein the gelling pH is about 3.0 to about 4.5.

[0009] According to other aspects of the present disclosure, the method may include one or more of the following features. The magnesium compound may include fully chelated magnesium salt. The magnesium compound may be added in the form of a buffered solution. The buffered solution may include citric acid, malic acid, or a combination thereof. The method may further include applying a coating agent to the nutritive gummy product. The gelling pH may be about 3.0 to about 4.0. The mold may be a starch mold. The mold may be a hard mold.

[0010] The foregoing general description of the illustrative embodiments and the following detailed description thereof are merely exemplary aspects of the teachings of this disclosure and are not restrictive.Attorney Docket No.: 00443-0005-00304BRIEF DESCRIPTION OF THE DRAWINGS

[0011] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate various exemplary embodiments and together with the description, serve to explain the principles of the disclosed embodiments. Any features of an embodiment or example described herein (e.g., composition, formulation, method, etc.) may be combined with any other embodiment or example, and all such combinations are encompassed by the present disclosure. Moreover, the described systems and methods are neither limited to any single aspect nor embodiment thereof, nor to any combinations or permutations of such aspects and embodiments. For the sake of brevity, certain permutations and combinations are not discussed and / or illustrated separately herein.

[0012] FIG. 1 depicts a flowchart illustrating an exemplary method of gummy manufacturing, according to one or more embodiments.

[0013] FIG. 2 depicts a flowchart illustrating another exemplary method of gummy manufacturing, according to one or more embodiments.DETAILED DESCRIPTION

[0014] Particular aspects of the present disclosure are described in greater detail below. The terms and definitions provided herein control, if in conflict with terms and / or definitions incorporated by reference.

[0015] As used herein, the terms “comprises,” “comprising,” or any other variation thereof are intended to cover a non-exclusive inclusion, such that a process, method, composition, article, or apparatus that comprises a list of elements does not include only those elements, but may include other elements not expressly listed or inherent to such process, method, composition, article, or apparatus. The term “exemplary” is used in the sense of “example” rather than “ideal.”

[0016] As used herein, the singular forms “a,” “an,” and “the” include plural reference unless the context dictates otherwise. The terms “approximately” and “about” refer to being nearly the same as a referenced number or value. As used herein, the terms “approximately” and “about” should be understood to encompass + / - 5% of a specified amount or value, unless a different variation is specified. pH values disclosed herein may have a variation of + / - 0.05. Further, all ranges areAttorney Docket No.: 00443-0005-00304understood to include endpoints, e.g., a pH range of from about 3 to about 4, includes 3, 4, and all pH values between.

[0017] For purposes of description, some compositions or compounds may be referred to by an element included in the compound. For example, multiple compounds that comprise magnesium may be referred to as magnesium compounds. These descriptions are not intended to be limiting on the composition of the described compounds. Unless otherwise specified, all percentages and ratios used herein are by weight of the total composition.

[0018] As discussed herein, it may be desirable to deliver vitamins and other dietary nutrients to consumers in the form of a gummy product. Gummy products including vitamins or other dietary nutrients may be referred to as nutritive gummy products having a nutritive gummy composition. Suitable gummy products include gelled edible products containing a gelling agent that creates a gel matrix throughout the gummy. The gel matrix may contribute to the product’s texture. Gelation of the gelling agent to form a gel may occur at a gelling pH (e.g., an acidic pH) or a gelling pH range. The value of the gelling pH or gelling pH range can depend on the type of gelling agent used and / or other components of the gummy composition.

[0019] Some vitamins, dietary nutrients, or other ingredients of nutritive products may have properties that interfere with the gelation process and setting of a gummy product. For example, the inclusion of ingredients with a high pH level may raise the overall pH of a gummy composition, which can inhibit gel formation that requires a lower pH. Accordingly, previous methods of formulating a suitable gummy product with a desired amount of certain alkaline ingredients, such as magnesium compounds, have been unsuccessful due to the alkaline nature of the ingredients and their interference with gelation (e.g., by increasing the pH above a gelling pH or gelling pH range).

[0020] Further challenges have been identified with providing a gummy product containing magnesium and a pH dependent gelling agent, such as pectin. For instance, when magnesium is added to a composition containing a type of pectin that requires calcium to form a gel, the magnesium ions can interfere with the gelling process by competing with binding sites on the pectin molecules. Such competition may weaken the pectin gel network and lead to a softer, less stable gummy structure. Further, adding conventional forms of magnesium (e.g., a magnesium salt) to aAttorney Docket No.: 00443-0005-00304pectin -based composition in increased amounts may disrupt the pectin’s ability to gel, which can result in gummy compositions that fail to properly set or have an undesirably soft texture. In some cases, combining an alkaline ingredient, such as magnesium, with a mixture of dietary nutrients may result in an increased load of dietary nutrients within the gummy composition matrix, and thus cause the gummy to have an undesirably soft texture (e.g., too soft) and lack structural integrity. Therefore, existing gummy formulations may have unsuitable textures, and / or unsuitable amounts of magnesium, vitamins, and / or other dietary nutrients.

[0021] Accordingly, a need exists for a gummy product that contains a desired dosage of certain ingredients (e.g., magnesium), while having sufficient structural stability and a suitable texture. Embodiments of the present disclosure may be directed to solving, mitigating, or rectifying the above-mentioned issues. In particular, methods described herein may include formulating nutritive gummies that include desired dosages of ingredients and have a suitable texture. Methods may include incorporating alkaline ingredients (e.g., magnesium compounds), while mitigating, reducing, or preventing deleterious effects of these ingredients on the gelling process. Also described herein are compositions (e.g., gummy compositions) containing magnesium and a gelling agent such as pectin. Although the present disclosure references gummy compositions with magnesium as an example of ingredient affecting the pH of the composition, those of ordinary skill in the art will readily recognize that the concepts of the present disclosure may also be applicable to gummy compositions with comparable dietary nutrients and / or other ingredients that affect the pH.

[0022] The present disclosure includes orally ingestible nutritional compositions comprising at least one dietary nutrient. A nutritional composition of the present disclosure may be a gummy composition, which may also be referred to herein as a nutritive gummy composition. Accordingly, a composition as disclosed herein may be in the form of a gummy product (e.g., gummies). Gummy compositions of the present disclosure may include a gelling agent and at least one dietary nutrient. Such gummy compositions may also comprise one or more additional ingredients that may enhance the matrix structure of the composition, induce gelation, modify or maintain the pH, provide additional nutrients, and / or contribute to taste as described in greater detail below. The one or moreAttorney Docket No.: 00443-0005-00304additional ingredients may include water, sugars, syrups, acids (e.g., food grade acids), flavorings, and / or colorants.

[0023] A nutritive gummy composition may have an acidic pH. In some examples, the pH of the gummy composition may be about 3.0 to about 4.5. For example, the gummy composition may have a pH of about 3.0 to about 4.0, about 3.0 to about 3.3, about 3.0 to about 3.8, about 3.0 to about 4.0, about 3.0 to about 4.2, about 3.2 to about 3.6, about 3.2 to about 3.8, about 3.2 to about 4.0, about 3.2 to about 4.2, about 3.3 to about 3.6, about 3.3 to about 3.8, about 3.3 to about 4.0, about 3.3 to about 4.2, about 3.4 to about 3.6, about 3.4 to about 3.8, about 3.4 to about 4.0, about 3.4 to about 4.2, about 3.5 to about 3.7, about 3.5 to about 3.9, about 3.5 to about 4.1, about 3.6 to about 3.8, about 3.6 to about 4.0, about 3.6 to about 4.2, about 3.8 to about 4.0, about 3.8 to about 4.2, about 3.9 to about 4.1, about 4.0 to about 4.4, or about 4.2 to about 4.4. The pH of the composition may be adjusted based on the gelling agent. The inclusion of a gelling agent in the gummy composition may create a gummy matrix that may provide the gummy product with a desirable texture and structure. Exemplary gelling agents may include gelatin, pectin, hydrocolloids, and starch. In some examples, the gelling agent may include pectin. In at least one example, pectin may be the sole gelling agent in the composition. In certain examples, the gummy composition may be free of gelling agents other than pectin.

[0024] Pectin may be derived from fruits. For example, pectin may be derived from apples and citrus fruits. Pectin may be used as both a gelling agent and a thickening agent to provide a thicker consistency to gummies. Pectin may gel through a process that involves formation of cross-links between its chains. Any suitable type of pectin may be included in the gummy composition of the present disclosure. Exemplary forms of pectin may include low methoxyl pectin, which includes pectin having a degree of esterification (methoxylation) of less than 50% and high methoxyl pectin, which includes pectin having a degree of esterification (methoxylation) of 50% or more. In some embodiments, a low methoxyl pectin, which requires calcium to form a gel, may be included. The gel formation may include interactions of galacturonic acid chains and calcium ions. In other embodiments, a high methoxyl pectin may be included in the gummy composition.Attorney Docket No.: 00443-0005-00304

[0025] A nutritive gummy composition may include about 0.5 weight percent (wt.%) to about 5.5 wt.% pectin, based on the total weight of the nutritive gummy composition. For example, a nutritive gummy composition may include about 0.5 wt.% to about 5.0 wt.%, about 0.5 wt.% to about 4.5 wt.%, about 0.5 wt.% to about 4.0 wt.%, about 1.0 wt.% to about 5.5 wt.%, about 1.0 wt.% to about 5.0 wt.%, about 1.0 wt.% to about 4.5 wt.%, about 1.0 wt.% to about 4.0 wt.%, about 1.0 wt.% to about 3.5 wt.%, about 1.0 wt.% to about 3.0 wt.%, about 1.0 wt.% to about 2.5 wt.%, about 1.5 wt.% to about 5.5 wt.%, about 1.5 wt.% to about 5.0 wt.%, about 1.5 wt.% to about 4.5 wt.%, about 1.5 wt.% to about 4.0 wt.%, about 1.5 wt.% to about 3.5 wt.%, about 1.5 wt.% to about 3.0 wt.%, about 1.5 wt.% to about 2.5 wt.%, about 2.0 wt.% to about 5.5 wt.%, about 2.0 wt.% to about 5.0 wt.%, about 2.0 wt.% to about 4.5 wt.%, about 2.0 wt.% to about 4.0 wt.%, about 2.0 wt.% to about 3.5 wt.%, about 2.0 wt.% to about 3.0 wt.%, about 2.0 wt.% to about 2.5 wt.%, about 2.5 wt.% to about 5.5 wt.%, about 2.5 wt.% to about 5.0 wt.%, about 2.5 wt.% to about 4.5 wt.%, about 2.5 wt.% to about 4.0 wt.%, or about 2.5 wt.% to about 3.5 wt.% pectin, based on the total weight of the nutritive gummy composition. The exact amount of pectin included in the nutritive gummy composition may depend on a desired shelf life, a desired sugar content, a desired acid content, and / or desired sensory characteristics of the resulting nutritive gummies.

[0026] A gelling pH range for nutritive gummy compositions (e.g., compositions including pectin) may be about 3.0 to about 4.5, such as, for example, 3.0 to about 4.0, about 3.0 to about 3.3, about 3.0 to about 3.8, about 3.0 to about 4.0, about 3.0 to about 4.2, about 3.2 to about 3.6, about 3.2 to about 3.8, about 3.2 to about 4.0, about 3.2 to about 4.2, about 3.3 to about 3.6, about 3.3 to about 3.8, about 3.3 to about 4.0, about 3.3 to about 4.2, about 3.4 to about 3.6, about 3.4 to about 3.8, about 3.4 to about 4.0, about 3.4 to about 4.2, about 3.5 to about 3.7, about 3.5 to about 3.9, about 3.5 to about 4.1, about 3.6 to about 3.8, about 3.6 to about 4.0, about 3.6 to about 4.2, about 3.8 to about 4.0, about 3.8 to about 4.2, about 3.9 to about 4.1, about 4.0 to about 4.4, or about 4.2 to about 4.4. In order to improve the gelling process, a food grade acid may be included in the gummy formulation to lower and / or adjust the pH of the composition to the gelling pH range. Compositions that have a pH outside of the gelling pH range may not properly gel or may result in an undesirable texture. For example, in compositions having a pH less than the gelling pH range, the pectin may notAttorney Docket No.: 00443-0005-00304properly gel and may form a marmalade due to the lack of a cohesive network being formed. In compositions having a pH value greater than the gelling pH range, the pectin fails to stabilize the gel network in order to provide the gummy with texture.

[0027] A nutritive gummy composition may include one or more magnesium compounds. For example, the nutritive gummy composition may include magnesium in salt form, such as magnesium citrate, magnesium phosphate, magnesium carbonate, magnesium oxide, magnesium malate, magnesium lactate, and / or magnesium sulfate. Magnesium may also be provided in the form of a chelated (e.g., fully chelated) magnesium or a partially chelated magnesium. For example, magnesium that is bonded to an amino acid (e.g., a magnesium-amino acid) may be used as a magnesium compound. Further, it was surprisingly found that a fully chelated magnesium citrate may allow for proper setting / gelling of a gummy composition while maintaining elemental integrity within the composition.

[0028] A nutritive gummy composition may comprise at least 1.0 wt.% of a magnesium compound (e.g., magnesium citrate). For example, the nutritive gummy composition may comprise at least 1.0 wt.%, at least 1.5 wt.%, at least 2.0 wt.%, at least 2.5 wt.%, at least 3.0 wt.%, at least 3.5 wt.%, at least 4.0 wt.%, at least 4.5 wt.%, about 1.0 wt.% to about 5.0 wt.%, about 2.0 wt.% to about 5.0 wt.%, about 3.0 wt.% to about 5.0 wt.%, or about 4.0 wt.% to about 5.0 wt.% of a magnesium compound (e.g., magnesium citrate).

[0029] A nutritive gummy composition may include one or more zinc compounds. The one or more zinc compounds may include elemental zinc or a zinc salt. As described herein, nutritive gummy compositions may include forms of dietary nutrients that have a high bioavailability, compared to other sources of the same dietary nutrient. For example, nutritive gummy compositions may include zinc citrate, which has a higher absorption rate compared to other forms of zinc (e.g., other zinc compounds).

[0030] In at least one example, a nutritive gummy composition may be free from elemental calcium, calcium compounds, elemental iron, and / or iron compounds.

[0031] In some embodiments, a nutritive gummy composition may comprise one or more vitamins. Examples of vitamins include, but are not limited to vitamin A, vitamin C, vitamin D3, vitamin E,Attorney Docket No.: 00443-0005-00304vitamin K2, vitamin Bl, vitamin B2, vitamin B6, vitamin B9 (e.g., folate), vitamin B12, vitamin B7 (e.g., biotin), or a combination thereof. Any of the vitamins that may be included in nutritive gummy compositions of the present disclosure may have high absorbability.

[0032] In some aspects, the nutritive gummy composition may include one or more vitamins. The one or more vitamins may include vitamin A, vitamin C, vitamin D3, vitamin E, vitamin K2, vitamin Bl, vitamin B2, vitamin B6, vitamin B9, vitamin B12, vitamin B7, or a combination thereof. The vitamins included in the nutritive gummy composition may have high absorbability and / or high bioavailability. Absorbability may refer to the degree to which a substance, such as a vitamin, mineral, or other dietary nutrient, can be taken up by the body following oral ingestion.Bioavailability may refer to the proportion of the substance that enters systemic circulation and becomes available for use or storage by the body following oral ingestion. Some vitamins may have a higher absorbability and / or a higher bioavailability than other vitamins. Generally, a high absorbability may refer to an absorbability of about 50% or greater, and a high bioavailability may refer to a bioavailability of about 50% or greater.

[0033] The nutritive gummy composition may include vitamin A. Vitamin A may support vision, immune function, and cellular growth in the body. In the nutritive gummy composition, vitamin A may be included in the form of beta-carotene, a provitamin A carotenoid that may be converted to retinol in the body. Beta-carotene may have a bioavailability of up to about 65%. Beta-carotene may be produced synthetically or isolated or derived from plant -based sources, such as carrots, spinach, kale, and parsley.

[0034] The nutritive gummy composition may include vitamin Bl. Vitamin Bl may support energy metabolism, nervous system function, and carbohydrate metabolism in the body. In the nutritive gummy composition, vitamin Bl may be included in the form of thiamine mononitrate, a stable form of thiamine that may be suitable for inclusion in gummy compositions. Thiamine mononitrate may be produced synthetically or isolated or derived from natural plant sources, such as whole grains, nuts, seeds, beans, and lentils.

[0035] The nutritive gummy composition may include vitamin B2. Vitamin B2 may support energy metabolism, red blood cell production, and cellular function in the body. In the nutritive gummyAttorney Docket No.: 00443-0005-00304composition, vitamin B2 may be included in the form of riboflavin, a water-soluble vitamin that may participate in various metabolic processes. Riboflavin may have a bioavailability of up to about 95%. Riboflavin may be produced synthetically, isolated or derived from animal products (such as meat, fish, or dairy products), or isolated or derived from plant-based sources (such as almonds and spinach).

[0036] The nutritive gummy composition may include vitamin B6. Vitamin B6 may support protein metabolism, neurotransmitter synthesis, and immune function in the body. In the nutritive gummy composition, vitamin B6 may be included in the form of pyridoxine hydrochloride, which may have a bioavailability of up to about 75%. Pyridoxine hydrochloride may be produced synthetically or isolated or derived from plant-based sources, such as legumes, seeds, and certain fruits and vegetables.

[0037] The nutritive gummy composition may include vitamin B7, also known as biotin. Vitamin B7 may support healthy hair, skin, and nails, as well as energy metabolism and the conversion of food into usable energy in the body. Vitamin B7 is a water-soluble vitamin that may participate in various metabolic processes including fatty acid synthesis and gluconeogenesis. Vitamin B7 may have a bioavailability of up to 100%.

[0038] The nutritive gummy composition may include vitamin B9. Vitamin B9 may support DNA synthesis, cell division, and red blood cell formation in the body. Vitamin B9 may be provided in the form of folate or folic acid. In the nutritive gummy composition, vitamin B9 may be included in the form of a calcium salt of L-methyltetrahydrofolate, which may be directly absorbed in the body without conversion. The calcium salt of L-methyltetrahydrofolate may be produced synthetically.

[0039] The nutritive gummy composition may include vitamin Bl 2. Vitamin B12 may support nerve function, red blood cell formation, and DNA synthesis in the body. In the nutritive gummy composition, vitamin B 12 may be included in the form of methylcobalamin. Methylcobalamin is a coenzyme form of vitamin B 12 that may be directly utilized by the body, and may be the most bioavailable form of vitamin Bl 2. Methylcobalamin may be produced synthetically or isolated or derived from nutritional yeast or animal-based sources (such as meat, fish, or dairy products).Attorney Docket No.: 00443-0005-00304

[0040] The nutritive gummy composition may include vitamin C. Vitamin C may support immune function, collagen synthesis, and the absorption of iron in the body. In the nutritive gummy composition, vitamin C may be included in the form of ascorbic acid, a water-soluble vitamin that may function as an antioxidant. Ascorbic acid may have a bioavailability of up to about 90%.Ascorbic acid may be produced synthetically or isolated or derived from plant -based sources, such as orange juice and broccoli.

[0041] The nutritive gummy composition may include vitamin D3, also known as cholecalciferol. Vitamin D3 may support calcium absorption, bone health, and immune function in the body.Vitamin D3 may be more absorbable and potent than other forms of vitamin D. Vitamin D3 may have a bioavailability of up to 99%. The vitamin D3 may be produced synthetically or isolated or derived from lichens.

[0042] The nutritive gummy composition may include vitamin E. Vitamin E may support antioxidant activity, skin health, and immune function in the body. In the nutritive gummy composition, vitamin E may be included in the form of d-alpha-tocopherol, which may have a higher absorbability as compared to synthetic forms of vitamin E. D-alpha-tocopherol may have a bioavailability of up to about 67%. D-alpha-tocopherol may be produced synthetically or isolated or derived from plant-based sources, such as sunflower oil. Sourcing d-alpha-tocopherol from sunflower oil may provide a natural form of vitamin E for the nutritive gummy composition.

[0043] The nutritive gummy composition may include vitamin K2. Vitamin K2 may support bone health, cardiovascular function, and calcium metabolism in the body. In the nutritive gummy composition, vitamin K2 may be included in the form of menaquinone-7 (MK-7), which may have a longer half-life in the body and higher bioavailability as compared to other forms of vitamin K. MK-7 may be produced synthetically or isolated or derived from plant -based sources, such as fermented soybeans.

[0044] In embodiments, a nutritive gummy composition may include magnesium, zinc, and a vitamin mixture comprising one or more forms of vitamins described herein. In addition to dietary nutrients and a gelling agent, nutritive gummy compositions may also include one or more sweeteners, water, food grade acid, flavors, and / or colors.Attorney Docket No.: 00443-0005-00304

[0045] In some aspects, the nutritive gummy composition may include a mixture containing fruits, vegetables, or a combination thereof, that provide phytonutrients to the nutritive gummy composition. As used herein, "phytonutrient" refers to a bioactive compound derived from plant sources that may provide nutritional or health benefits when consumed. Phytonutrients may include, but are not limited to, carotenoids, flavonoids, polyphenols, and other plant-derived compounds. The fruits and vegetables may include apple, kale, broccoli, spinach, carrot, parsley, beet, green cabbage, blueberry, raspberry, strawberry, and tomato. As a mixture, the fruits and vegetables may be individually dried or dehydrated and blended together. In some cases, the mixture of fruits and vegetables may be an organic fruit and vegetable blend.

[0046] In some aspects, the nutritive gummy composition may include one or more superfood ingredients that provide nutritional benefits to the nutritive gummy composition. As used herein, "superfood" refers to a food that is especially nutrient-dense, with high levels of vitamins, minerals, antioxidants, fiber, or healthy fats. The one or more superfood ingredients may include aronia berry, chlorella, maca, moringa, cordyceps mushroom, lion's mane mushroom, reishi mushroom, turmeric rhizome, and ginger rhizome. In some cases, the one or more superfood ingredients may be included as part of an organic superfood blend. The organic superfood blend may include a combination of the mixture of fruits and vegetables and the one or more superfood ingredients.

[0047] In some embodiments, a nutritive gummy product may be coated. For example, a nutritive gummy composition may further comprise a coating agent, such as a wax.

[0048] Due to the highly alkaline nature of magnesium and its ability to increase the pH of an acidic gummy composition, the nutritive gummy compositions disclosed herein may be formulated to mitigate the effect of magnesium on the pH of the gummy composition. In some examples, a nutritive gummy composition may include a buffer or buffering agent to adjust and / or maintain the pH. In aspects of the present disclosure, any suitable buffer (e.g., acidifier) may be used to manage the pH of the gummy composition. In some examples, the buffering agent may be the same as the food grade acid used in the gummy composition. In other examples, the buffering agent may be different from the food grade acid used in the gummy composition. Exemplary food grade acids may include, but are not limited to, citric acid, ascorbic acid, malic acid, lactic acid, and / or tartaric acid.Attorney Docket No.: 00443-0005-00304In at least one example, citric acid may be used as a buffering agent. In some examples, a combination of malic acid and citric acid may be used to achieve and maintain a pH within the optimal range for gelling and setting of a gummy composition of the present disclosure.

[0049] In some embodiments, the effect of the magnesium on the pH of a nutritive gummy composition may be mitigated by incorporating an ingredient that increases the weight of the overall gummy composition. For example, a nutritive gummy composition as disclosed herein may include one or more bulk sweeteners. A bulk sweetener may supply the primary dissolvable mass in the composition. In addition to the gelling agent, a bulk sweetener may contribute to the texture and structural stability of a gummy. An exemplary bulk sweetener may include a disaccharide in the form of sucrose. Another exemplary bulk sweetener may be a soluble fiber (e.g., soluble fiber syrup). In some examples herein, a nutritive gummy composition may include a combination of sugar and a soluble fiber syrup. Without being bound by theory, it is believed that a soluble fiber syrup may aid in providing the necessary bulk and firmness of the gummy composition and allow for an increased load of active ingredients including the magnesium and multiple vitamins in desired concentrations to be maintained in the gummy matrix. Adding a soluble fiber syrup may ensure that the resultant gummies are stable and structurally sound.

[0050] By way of example, a nutritive gummy composition may include the following combination of inactive ingredients: organic tapioca fiber syrup, organic cane sugar, water, pectin, natural flavors, citric acid, malic acid, natural colors, an organic fruit and vegetable blend, and organic carnauba wax. Water may be used as a base ingredient to help dissolve and mix other ingredients together. The organic tapioca fiber syrup may work in combination with the sugar to provide sweetness and may also serve as a binder in the composition to help build structure. The tapioca fiber syrup may also prevent sugar crystallization due to being a natural humectant that retains moisture very well. Further, the tapioca fiber syrup may allow a larger base composition to be created without the need for additional sugar.

[0051] The organic cane sugar is used to provide sweetness and structure to the gummy composition. The sugar may also enhance the strength of the gel matrix by attracting some of the water away from the pectin, since pectin molecules are more likely to stick to one another whenAttorney Docket No.: 00443-0005-00304there is less moisture. The sugar and the fiber syrup may be included in a ratio that provides a suitable texture. For example, a weight ratio of sugar to fiber syrup in a nutritive gummy composition may be about 0.6:1 to about 1.6:1, such as, for example, about 0.6:1 to about 1.5:1, about 0.6:1 to about 1.4:1, about 0.6:1 to about 1.2:1, about 0.6:1 to about 1:1, about 0.6:1 to about 0.8:1, about 0.7:1 to about 1.6:1, about 0.7:1 to about 1.5:1, about 0.7:1 to about 1.4:1, about 0.7:1 to about 1.2:1, about 0.7:1 to about 1:1, about 0.8:1 to about 1.6:1, about 0.8:1 to about 1.5:1, about 0.8:1 to about 1.4:1, about 0.8:1 to about 1.2:1, about 0.8:1 to about 1:1, about 0.9:1 to about 1.6:1, about 0.9:1 to about 1.5:1, about 0.9:1 to about 1.4:1, about 0.9:1 to about 1.2:1, about 0.9:1 to about 1:1, about 1:1 to about 1.6:1, about 1:1 to about 1.5:1, about 1:1 to about 1.4:1, or about 1:1 to about 1.2:1. The specific ratio of sugar to fiber syrup may depend on a desired sweetness, a desired texture, or a desired nutrient composition of the resulting nutritive gummies.

[0052] The organic fruit and vegetable blend may include a combination of various fruits and vegetables that have been individually dried (e.g., dehydrated) and blended together. The blend may be included to add to the phytonutrient level. Exemplary fruits and vegetables that may be used in the blend include, but are not limited to, apple, kale, broccoli, spinach, carrot, parsley, beet, green cabbage, blueberry, raspberry, strawberry, and tomato.

[0053] In some aspects, the nutritive gummy composition may include one or more natural flavors or natural colors. The natural flavors may contribute to the taste profile of the nutritive gummy composition. The natural flavors may include, for example, fruit flavors such as orange, berry, or lemon. The nutritive gummy composition may include natural colors. The natural colors may provide visual appeal to the resulting gummy product without the use of artificial colorants. The natural colors may include, for example, annatto extract, turmeric extract, or fruit and vegetable juice concentrates.

[0054] In some aspects, the nutritive gummy product may be provided in a dose representing the total weight of nutritive gummy compositions to be consumed in a single serving. The dose may correspond to one or more individual gummy pieces depending on the size and weight of each gummy piece. The dose may be about 6.0 grams to about 7.0 grams. For example, the dose may be about 6.0 grams, about 6.1 grams, about 6.2 grams, about 6.3 grams, about 6.4 grams, about 6.5Attorney Docket No.: 00443-0005-00304grams, about 6.6 grams, about 6.7 grams, about 6.8 grams, about 6.9 grams, about 7.0 grams, or any value therebetween.

[0055] The nutritive gummy composition may include total carbohydrates from the bulk sweeteners, the soluble fiber syrup, and other carbohydrate-containing ingredients in the nutritive gummy composition. The total carbohydrates per dose may be about 3.2 grams to about 4.8 grams per dose. For example, the total carbohydrates per dose may be about 3.2 grams per dose, about 3.3 grams per dose, about 3.4 grams per dose, about 3.5 grams per dose, about 3.6 grams per dose, about 3.7 grams per dose, about 3.8 grams per dose, about 3.9 grams per dose, about 4.0 grams per dose, about 4.2 grams per dose, about 4.3 grams per dose, about 4.4 grams per dose, about 4.5 grams per dose, about 4.6 grams per dose, about 4.7 grams per dose, about 4.8 grams per dose, or any value therebetween.

[0056] The nutritive gummy composition may include dietary fiber provided by the soluble fiber syrup, such as organic tapioca fiber syrup. The dietary fiber content may contribute to the nutritional profile of the nutritive gummy composition. The dietary fiber per dose may be about 1.6 grams to about 2.4 grams per dose. For example, the dietary fiber per dose may be about 1.6 grams per dose, about 1.7 grams per dose, about 1.8 grams per dose, about 1.9 grams per dose, about 2.0 grams per dose, about 2.1 grams per dose, about 2.2 grams per dose, about 2.3 grams per dose, about 2.4 grams per dose, or any value therebetween.

[0057] The nutritive gummy composition may include total sugars provided by the bulk sweetener, such as organic cane sugar. The total sugars content may be balanced with the dietary fiber content to provide a nutritive gummy composition with a suitable sweetness level and nutritional profile. The total sugars per dose may be about 1.6 grams to about 2.4 grams per dose. For example, the total sugars per dose may be about 1.6 grams per dose, about 1.7 grams per dose, about 1.8 grams per dose, about 1.9 grams per dose, about 2.0 grams per dose, about 2.1 grams per dose, about 2.2 grams per dose, about 2.3 grams per dose, about 2.4 grams per dose, or any value therebetween.

[0058] In some aspects, the nutritive gummy composition may be formulated for specific demographics, such as toddlers, children, adolescents, adult women, or adult men. Formulations for different demographics may include different ingredient amounts to address the nutritional requirements associated with each demographic group. For example, a toddler formulation mayAttorney Docket No.: 00443-0005-00304include different amounts of vitamins and minerals compared to a formulation for adults. A child formulation may include different amounts of active ingredients compared to an adolescent formulation. An adult woman formulation may include different amounts of certain vitamins compared to an adult man formulation. The nutritive gummy composition may include choline bitartrate for toddler formulations. Choline bitartrate is a salt form of choline, a nutrient that may support various physiological functions.

[0059] In some embodiments, the a dose of a nutritive gummy composition may comprise about 20 wt.% to about 50 wt.% organic tapioca syrup, about 20 wt.% to about 50 wt.% organic cane sugar, about 10 wt.% to about 25 wt.% water, about 1 wt.% to about 5 wt.% pectin, about 1 wt.% to about 10 wt.% natural flavor, about 0.1 wt.% to about 3 wt.% citric acid, about 0.1 wt.% to about 3 wt.% organic tapioca starch, about 0.1 wt.% to about 3 wt.%, and / or about 0.1 wt.% to about 3 wt.% of an organic superfood blend. The organic superfood blend may include apple, kale, broccoli, spinach, carrot, parsley, beet, green cabbage, raspberry, blueberry, strawberry, tomato, aronia berry, chlorella, maca, moringa, reishi mushroom, cordyceps mushroom, lion’s mane mushroom, turmeric, and / or ginger. The dose of the nutritive gummy composition may include about 0.01 wt.% to about 1 wt.% vitamin A (e.g., beta carotene), about 0.001 wt.% to about 0.01 wt.% thiamine (e.g., thiamine mononitrate), about 0.001 wt.% to about 0.01 wt.% vitamin B2 (e.g., riboflavin), about 0.01 wt.% to about 0.05 wt.% vitamin B6 (e.g., pyridoxine HC1), about 0.001 wt.% to about 0.005 wt.% vitamin B12 (e.g., methylcobalamin 1% on maltodextrin), about 0.4 wt.% to about 1.0 wt.% vitamin C (e.g., ascorbic acid), about 0.0001 wt.% to about 0.001 wt.% vitamin D3 (e.g., cholecalciferol extracted from lichen), about 0.001 wt.% to about 0.01 wt.% L-5methyltetrahydrofolate (e.g., calcium L-5-methyltetrahydrofolate), about 0.02 wt.% to about 0.15 wt.% vitamin K2 (e.g., MK-7 1% PWD), and / or about 0.6 wt.% to about 1.5 wt.% choline bitatrate. The dose of the nutritive gummy composition may include less than or equal to 0.5 wt.% non-active byproducts of active ingredients, such as, for example, less than or equal to 0.25 wt.%, less than or equal to 0.2 wt.%, or less than or equal to 0.1 wt.%.

[0060] In some embodiments, the a dose of a nutritive gummy composition may comprise about 20 wt.% to about 50 wt.% organic tapioca syrup, about 20 wt.% to about 50 wt.% organic cane sugar,Attorney Docket No.: 00443-0005-00304about 10 wt.% to about 25 wt.% water, about 1 wt.% to about 5 wt.% pectin, about 0.1 wt.% to about 5 wt.% natural flavor, about 0.1 to about 3 wt.% natural sweetener (e.g, Prosweet), about 0.1 wt.% to about 3 wt.% citric acid, about 0.1 wt.% to about 3 wt.% organic tapioca starch, about 0.1 wt.% to about 3 wt.% natural color, and / or about 0.1 wt.% to about 3 wt.% of an organic superfood blend. The organic superfood blend may include apple, kale, broccoli, spinach, carrot, parsley, beet, green cabbage, raspberry, blueberry, strawberry, tomato, aronia berry, chlorella, maca, moringa, reishi mushroom, cordyceps mushroom, lion’s mane mushroom, turmeric, and / or ginger. The dose of the nutritive gummy composition may include about 0.01 wt.% to about 1 wt.% vitamin A (e.g., beta carotene), about 0.005 wt.% to about 0.02 wt.% thiamine (e.g., thiamine mononitrate), about 0.001 wt.% to about 0.01 wt.% vitamin B2 (e.g., riboflavin), about 0.01 wt.% to about 0.05 wt.% vitamin B6 (e.g., pyridoxine HC1), about 0.005 wt.% to about 0.01 wt.% vitamin B12 (e.g., methylcobalamin 1% on maltodextrin), about 0.4 wt.% to about 1.0 wt.% vitamin C (e.g., ascorbic acid), about 0.0001 wt.% to about 0.001 wt.% vitamin D3 (e.g., cholecalciferol extracted from lichen), about 0.001 wt.% to about 0.01 wt.% L-5methyltetrahydrofolate (e.g., calcium L-5-methyltetrahydrofolate), and / or about 0.02 wt.% to about 0.15 wt.% vitamin K2 (e.g., MK-7 1% PWD). The dose of the nutritive gummy composition may include less than or equal to 0.5 wt.% non-active byproducts of active ingredients, such as, for example, less than or equal to 0.25 wt.%, less than or equal to 0.2 wt.%, or less than or equal to 0.1 wt.%.

[0061] In some embodiments, the a dose of a nutritive gummy composition may comprise about 20 wt.% to about 50 wt.% organic tapioca syrup, about 20 wt.% to about 50 wt.% organic cane sugar, about 10 wt.% to about 25 wt.% water, about 1 wt.% to about 5 wt.% pectin, about 0.1 wt.% to about 5 wt.% natural flavor, about 0.1 to about 3 wt.% natural sweetener (e.g, Prosweet), about 0.1 wt.% to about 3 wt.% citric acid, about 0.1 wt.% to about 3 wt.% malic acid, about 0.1 wt.% to about 3 wt.% organic tapioca starch, about 0.1 wt.% to about 3 wt.% natural color, and / or about 0.1 wt.% to about 3 wt.% of an organic superfood blend. The organic superfood blend may include apple, kale, broccoli, spinach, carrot, parsley, beet, green cabbage, raspberry, blueberry, strawberry, tomato, aronia berry, chlorella, maca, moringa, reishi mushroom, cordyceps mushroom, lion’s mane mushroom, turmeric, and / or ginger. The dose of the nutritive gummy composition may include aboutAttorney Docket No.: 00443-0005-003041.0 wt.% to about 5.0 wt.% of a magnesium compound (e.g., magnesium citrate), 0.01 wt.% to about 1 wt.% vitamin A (e.g., beta carotene), about 0.005 wt.% to about 0.02 wt.% thiamine (e.g., thiamine mononitrate), about 0.001 wt.% to about 0.01 wt.% vitamin B2 (e.g., riboflavin), about 0.01 wt.% to about 0.05 wt.% vitamin B6 (e.g., pyridoxine HC1), about 0.005 wt.% to about 0.01 wt.% vitamin B12 (e.g., methylcobalamin 1% on maltodextrin), about 1.0 wt.% to about 3.0 wt.% vitamin C (e.g., ascorbic acid), about 0.001 wt.% to about 0.005 wt.% vitamin D3 (e.g., cholecalciferol extracted from lichen), about 0.1 wt.% to about 0.5 wt.% vitamin E (e.g., d-alpha-tocopherol extracted from sunflower oil), about 0.05 wt.% to about 0.2 wt.% vitamin K (e.g., menaquinone-7), about 0.001 wt.% to about 0.01 wt.% L-5methyltetrahydrofolate (e.g., calcium L-5-methyltetrahydrofolate), and / or about 0.01 wt.% to about 0.15 wt.% zinc (e.g., zinc citrate). The dose of the nutritive gummy composition may include less than or equal to 1.0 wt.% non-active byproducts of active ingredients, such as, for example, less than or equal to 0.8 wt.%, less than or equal to 0.6 wt.%, or less than or equal to 0.5 wt.%.

[0062] In some embodiments, the a dose of a nutritive gummy composition may comprise about 20 wt.% to about 50 wt.% organic tapioca syrup, about 20 wt.% to about 50 wt.% organic cane sugar, about 10 wt.% to about 25 wt.% water, about 1 wt.% to about 5 wt.% pectin, about 0.1 wt.% to about 5 wt.% natural flavor, about 0.1 to about 3 wt.% natural sweetener (e.g, Prosweet), about 0.1 wt.% to about 3 wt.% citric acid, about 0.1 wt.% to about 3 wt.% malic acid, about 0.1 wt.% to about 3 wt.% organic tapioca starch, about 0.1 wt.% to about 3 wt.% natural color, and / or about 0.1 wt.% to about 3 wt.% of an organic superfood blend. The organic superfood blend may include apple, kale, broccoli, spinach, carrot, parsley, beet, green cabbage, raspberry, blueberry, strawberry, tomato, aronia berry, chlorella, maca, moringa, reishi mushroom, cordyceps mushroom, lion’s mane mushroom, turmeric, and / or ginger. The dose of the nutritive gummy composition may include about 1.0 wt.% to about 5.0 wt.% of a magnesium compound (e.g., magnesium citrate), 0.01 wt.% to about 1 wt.% vitamin A (e.g., beta carotene), about 0.005 wt.% to about 0.02 wt.% thiamine (e.g., thiamine mononitrate), about 0.005 wt.% to about 0.02 wt.% vitamin B2 (e.g., riboflavin), about 0.01 wt.% to about 0.05 wt.% vitamin B6 (e.g., pyridoxine HC1), about 0.001 wt.% to about 0.01 wt.% vitamin B12 (e.g., methylcobalamin 1% on maltodextrin), about 1.0 wt.% to about 3.0 wt.% vitamin C (e.g.,Attorney Docket No.: 00443-0005-00304ascorbic acid), about 0.0005 wt.% to about 0.005 wt.% vitamin D3 (e.g., cholecalciferol extracted from lichen), about 0.05 wt.% to about 0.8 wt.% vitamin E (e.g., d-alpha-tocopherol extracted from sunflower oil), about 0.01 wt.% to about 0.2 wt.% vitamin K (e.g., menaquinone-7), about 0.001 wt.% to about 0.01 wt.% L-5methyltetrahydrofolate (e.g., calcium L-5-methyltetrahydrofolate), about 0.01 wt.% to about 0.2 wt.% biotin, and / or about 0.01 wt.% to about 0.5 wt.% zinc (e.g., zinc citrate). The dose of the nutritive gummy composition may include less than or equal to 1.5 wt.% non-active byproducts of active ingredients, such as, for example, less than or equal to 1.25 wt.%, less than or equal to 1.0 wt.%, or less than or equal to 0.8 wt.%.

[0063] In some embodiments, the a dose of a nutritive gummy composition may comprise about 20 wt.% to about 50 wt.% organic tapioca syrup, about 20 wt.% to about 50 wt.% organic cane sugar, about 10 wt.% to about 25 wt.% water, about 1 wt.% to about 5 wt.% pectin, about 0.1 wt.% to about 5 wt.% natural flavor, about 0.1 to about 3 wt.% natural sweetener (e.g, Prosweet), about 0.1 wt.% to about 3 wt.% citric acid, about 0.1 wt.% to about 3 wt.% malic acid, about 0.1 wt.% to about 3 wt.% organic tapioca starch, about 0.1 wt.% to about 3 wt.% natural color, and / or about 0.1 wt.% to about 3 wt.% of an organic superfood blend. The organic superfood blend may include apple, kale, broccoli, spinach, carrot, parsley, beet, green cabbage, raspberry, blueberry, strawberry, tomato, aronia berry, chlorella, maca, moringa, reishi mushroom, cordyceps mushroom, lion’s mane mushroom, turmeric, and / or ginger. The dose of the nutritive gummy composition may include about 1.0 wt.% to about 5.0 wt.% of a magnesium compound (e.g., magnesium citrate), 0.01 wt.% to about 1 wt.% vitamin A (e.g., beta carotene), about 0.005 wt.% to about 0.02 wt.% thiamine (e.g., thiamine mononitrate), about 0.005 wt.% to about 0.02 wt.% vitamin B2 (e.g., riboflavin), about 0.01 wt.% to about 0.05 wt.% vitamin B6 (e.g., pyridoxine HC1), about 0.001 wt.% to about 0.01 wt.% vitamin B12 (e.g., methylcobalamin 1% on maltodextrin), about 1.0 wt.% to about 3.0 wt.% vitamin C (e.g., ascorbic acid), about 0.0001 wt.% to about 0.001 wt.% vitamin D3 (e.g., cholecalciferol extracted from lichen), about 0.05 wt.% to about 0.8 wt.% vitamin E (e.g., d-alpha-tocopherol extracted from sunflower oil), about 0.01 wt.% to about 0.2 wt.% vitamin K (e.g., menaquinone-7), about 0.001 wt.% to about 0.01 wt.% L-5methyltetrahydrofolate (e.g., calcium L-5-methyltetrahydrofolate), about 0.01 wt.% to about 0.2 wt.% biotin, and / or about 0.01 wt.% to about 0.5 wt.% zinc (e.g., zincAttorney Docket No.: 00443-0005-00304citrate). The dose of the nutritive gummy composition may include less than or equal to 1.5 wt.% non-active byproducts of active ingredients, such as, for example, less than or equal to 1.2 wt.%, less than or equal to 1.0 wt.%, or less than or equal to 0.8 wt.%.

[0064] In some embodiments, a nutritive gummy composition may be prepared using a starch molding process. A flowchart representing an exemplary starch molding process is shown in FIG. 1. In some embodiments, a nutritive gummy composition may be prepared using a hard molding process. A flowchart representing an exemplary hard molding process is shown in FIG. 2.

[0065] The starch molding process and the hard molding processes may both begin with preparing a gummy composition by combining the ingredients together. In some examples, one or more bulk sweeteners may be combined with water prior to the addition of a gelling agent to the composition. In some examples, the gelling agent (e.g., pectin) may be hydrated in a separate step prior to being combined with the bulk sweetener. In some embodiments, after the gelling agent is added, a buffer and / or a food grade acid, a magnesium source (e.g., fully chelated magnesium citrate), and any other ingredients (e.g., vitamins) may be added to the composition. The gummy composition may undergo a heating (e.g., cooking) step. In some examples, a buffer and / or acid (e.g., citric acid, malic acid) may be added prior to or during the heating step. In other examples, a buffer and / or acid may be added to a cooled gummy composition. In at least one example, citric acid may be combined with the magnesium to form a buffered solution and the buffered solution may be added to the gummy composition after the heating step. In some examples, other ingredients (e.g., vitamins, dietary nutrients, flavorings, colorants, additives) may be added to the composition after cooling.

[0066] After preparing the gummy composition, the gummy composition may be deposited into molds to allow the gummies to set. Once the gummies are set, the gummies may be removed from the molds and may be coated with a coating agent (e.g., wax). Coating the gummies with the coating agent may prevent the gummies from cohering to each other or adhering to a packaging component.

[0067] Referring to FIG. 1, a method 100 of preparing a nutritive gummy product using a starch molding process is illustrated. The starch molding process may allow for efficient heat transfer and moisture absorption during curing, which can facilitate uniform gelation throughout the nutritive gummy composition.Attorney Docket No.: 00443-0005-00304

[0068] The method 100 may begin with a step 102 of combining at least one bulk sweetener and a gelling agent to form a mixture. The at least one bulk sweetener may include a soluble fiber syrup, and the gelling agent may include pectin. In some cases, the one or more bulk sweeteners may be combined with water prior to the addition of the gelling agent to the composition. The gelling agent may be hydrated in a separate step prior to being combined with the bulk sweetener. Hydrating the gelling agent separately may facilitate proper dispersion of the gelling agent within the mixture.

[0069] With continued reference to FIG. 1, the method 100 may include a step 104 of adding a magnesium compound to the mixture. The magnesium compound may comprise a fully chelated magnesium salt. In some cases, the magnesium compound may be added in the form of a buffered solution. The buffered solution may include citric acid and / or malic acid. Adding the magnesium compound in the form of a buffered solution may help mitigate the pH-raising effect of the magnesium compound on the mixture, thereby maintaining the pH of the mixture within a range suitable for gelation. In some cases, citric acid may be combined with the magnesium compound to form the buffered solution, and the buffered solution may be added to the mixture after a heating step. In other cases, the buffered solution may include a combination of citric acid and malic acid.

[0070] The method 100 may further include a step 106 of depositing the mixture into a starch mold. Depositing the mixture into a starch mold may involve filling trays with powdered starch and pressing impressions of desired gummy shapes into the starch prior to depositing the mixture.Optionally, prior to the step 106, the gummy composition may undergo a heating or cooking step. The buffer and / or acid may be added prior to or during the heating step. Alternatively, the buffer and / or acid may be added to a cooled gummy composition after the heating step. Other ingredients such as vitamins, dietary nutrients, flavorings, and colorants may be added to the composition after cooling.

[0071] The method 100 may further include a step 108 of curing the mixture at a gelling pH of about 3.0 to about 4.5 to form gummy products (gummies). In some cases, the gelling pH may be about 3.0 to about 4.0. Curing the mixture at a gelling pH within the specified range may allow the gelling agent to properly form a gel matrix, providing the resulting gummy product with a suitable texture and structural stability. The curing step may include a first curing environment having aAttorney Docket No.: 00443-0005-00304humidity of approximately 10% to approximately 30% relative humidity. The curing step may include a first curing environment having a temperature of approximately 65° F to approximately 85° F. Where multiple starch molds or trays of starch molds are used, the method 100 may include a step of stacking the starch molds or trays of starch molds to assist in drying and / or curing of gummies.

[0072] The method 100 may further include a step 110 of de-molding the gummies from the starch molds. De-molding may involve separating the gummies from the starch molds after the curing step. The method 100 may include a starch reclamation and cleaning step where starch from the molds is sieved, cleaned, and recycled for future use. Reclaiming and cleaning the starch may allow the starch to be reused in subsequent manufacturing cycles, reducing material waste.

[0073] The method 100 may further include a step 112 of applying a coating agent to the gummies. Applying a coating agent to the gummies may prevent the gummies from cohering to each other or adhering to a packaging component. The coating agent may comprise oil or wax to prevent sticking. In some cases, the coating agent may be organic carnauba wax. The gummies may be coated with a fine layer of the coating agent to provide a non-stick surface on the gummies.

[0074] Optionally, the method 100 may include a second curing step, after applying the coating agent to the gummies, where gummies rest in a second curing environment for a second curing duration. The second curing step may allow the coating agent to set on the gummies and may further stabilize the texture of the gummies prior to packaging.

[0075] Optionally, the method 100 may include a step of packaging the gummies into containers after coating and curing. Packaging the gummies may involve placing the coated and cured gummies into suitable containers for storage and / or sale.

[0076] Referring to FIG. 2, a method 200 of preparing a nutritive gummy product using a hard molding process is illustrated. The hard molding process may provide advantages relating to mold reusability and reduced processing time, as hard molds do not require starch preparation, reclamation, or cleaning steps between production cycles.

[0077] The method 200 may begin with a step 202 of combining at least one bulk sweetener and a gelling agent to form a mixture. The at least one bulk sweetener may include a soluble fiber syrup,Attorney Docket No.: 00443-0005-00304and the gelling agent may include pectin. The step 202 may be similar to the step 102 of the method 100 described with reference to FIG. 1.

[0078] The method 200 may further include a step 204 of adding a magnesium compound to the mixture. The magnesium compound may comprise a fully chelated magnesium salt. In some cases, the magnesium compound may be added in the form of a buffered solution. The buffered solution may include citric acid and / or malic acid. The step 204 may be similar to the step 104 of the method 100 described with reference to FIG. 1.

[0079] The method 200 may further include a step 206 of depositing the mixture into a hard mold. The hard mold may include silicone, Teflon, or metal. In some cases, the hard mold may be pretreated with a release agent to facilitate removal of the gummies after cooling and setting. The mixture may be deposited into the hard mold at a temperature suitable for maintaining flowability of the mixture while allowing for proper filling of the mold cavities.

[0080] The method 200 may further include a step 208 of cooling and setting the mixture at a gelling pH of about 3.0 to about 4.5 to form gummy products (gummies). In some cases, the gelling pH may be about 3.0 to about 4.0. Cooling and setting the mixture at a gelling pH within the specified range may allow the gelling agent to properly form a gel matrix, providing the resulting gummy product with a suitable texture and structural stability. The cooling and setting step of the method 200 may differ from the curing step of the method 100 in that the hard molds may facilitate more rapid cooling of the mixture compared to starch molds.

[0081] The method 200 may further include a step 210 of de-molding the gummies from the hard molds. De-molding may involve separating the gummies from the hard molds after the cooling and setting step. The hard molds may facilitate release of the gummies due to the non-stick properties of materials such as silicone or Teflon.

[0082] The method 200 may further include a step 212 of applying a coating agent to the gummies. Applying a coating agent to the gummies may prevent the gummies from cohering to each other or adhering to a packaging component. The coating agent may comprise oil or wax to prevent sticking. In some cases, the coating agent may be organic carnauba wax. The gummies may be coated with a fine layer of the coating agent to provide a non-stick surface on the gummies. The method 200 mayAttorney Docket No.: 00443-0005-00304include a second curing step after the step 212 where trays rest in a curing environment for a curing duration. The method 200 may include packaging the gummies into containers such as bags after coating and curing, followed by storage and distribution of packaged gummies to a customer.EXAMPLES

[0083] The examples described herein are intended to illustrate the present disclosure without being limiting in nature. It is understood that the present disclosure encompasses additional embodiments consistent with the foregoing description and following examples.Example 1

[0084] A nutritive gummy product formulated for teens includes the ingredients listed in Table 1. The amounts listed in Table 1 are based on a 6.0-7.0g dose of nutritive gummies.Table 1 — Exemplary Formulations for Teen Nutritive Gummy CompositionAttorney Docket No.: 00443-0005-00304Example 2

[0085] A nutritive gummy product formulated for women includes the ingredients listed in Table 2. The amounts listed in Table 2 are based on a 6.0-7.0 g dose of nutritive gummies.Table 2 — Exemplary Formulations for Women’s Nutritive Gummy CompositionAttorney Docket No.: 00443-0005-00304Example 3Attorney Docket No.: 00443-0005-00304

[0086] A nutritive gummy product formulated for men includes the ingredients listed in Table 3. The amounts listed in Table 3 are based on a 6.0-7.0g dose of nutritive gummies.Table 3 — Exemplary Formulations for Men’s Nutritive Gummy CompositionAttorney Docket No.: 00443-0005-00304

[0087] It should be noted that although various examples are described, the present disclosure is not limited to these examples. Other aspects and embodiments of the present disclosure will be apparent to those skilled in the art from consideration of the specification and practice of the embodiments disclosed herein. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the present disclosure being indicated by the following claims.

Claims

Attorney Docket No.: 00443-0005-00304CLAIMS1. A nutritive gummy composition comprising:an alkaline dietary nutrient;a gelling agent; anda soluble fiber syrup;wherein the nutritive gummy composition has a pH of about 3.0 to about 4.5.

2. The nutritive gummy composition of claim 1 , wherein the alkaline dietary nutrient comprises magnesium.

3. The nutritive gummy composition of claim 2, wherein the magnesium compound is a fully chelated magnesium citrate.

4. The nutritive gummy composition of claim 1, wherein the gelling agent comprises pectin.

5. The nutritive gummy composition of claim 1, wherein the gelling agent comprises high methoxyl pectin.

6. The nutritive gummy composition of claim 1, wherein the soluble fiber syrup comprises tapioca starch.

7. The nutritive gummy composition of claim 1, wherein the nutritive gummy composition has a pH of about 3.0 to about 4.0.

8. A nutritive gummy composition comprising:an alkaline dietary nutrient;a gelling agent; andan acidic buffer;Attorney Docket No.: 00443-0005-00304wherein the nutritive gummy composition has a pH of about 3.0 to about 4.5.

9. The nutritive gummy composition of claim 8, wherein the dietary nutrient comprises magnesium.

10. The nutritive gummy composition of claim 9, wherein the magnesium compound is a fully chelated magnesium citrate.

11. The nutritive gummy composition of claim 8, wherein the acidic buffer comprises citric acid, malic acid, or a combination thereof.

12. The nutritive gummy composition of claim 8, wherein the nutritive gummy composition has a pH of about 3.0 to about 4.0.

13. A method of preparing a nutritive gummy product, the method comprising:combining at least one bulk sweetener and a gelling agent to form a mixture, wherein the at least one bulk sweetener includes a soluble fiber syrup and the gelling agent includes pectin;adding a magnesium compound to the mixture;depositing the mixture into a mold; andcuring the mixture at a gelling pH to form the nutritive gummy product, wherein the gelling pH is about 3.0 to about 4.5.

14. The method of claim 13, wherein the magnesium compound comprises fully chelated magnesium salt.

15. The method of claim 13, further comprising applying a coating agent to the nutritive gummy product.

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