Agar Chewable Dosage Matrix for Heat-Stable Vegan Actives
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Solution Overview
Problem
Existing chewable gel forms based on gelatin are not suitable for all consumers due to their animal origin, and they fail to incorporate active ingredients with melting points above 40°C, lacking a matrix that overcomes cross-linking issues.
Innovation Solution
A chewable oral form with an agar-agar matrix combined with locust bean gum, glycerin, inulin, flavors, citric acid, coatings, and water, incorporating active ingredients like vitamins, minerals, and probiotics, ensuring stability and ease of ingestion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If gelatin-based matrix is used, then chewable texture is achieved, but it is not suitable for vegans and those avoiding animal products
Solution Approach 1:
The patent substitutes the gelling agent material from animal-derived gelatin to plant-derived agar-agar, changing the fundamental composition parameter to eliminate animal product restrictions while preserving the desired chewable texture and functional properties
Solution Approach 2:
The patent creates a composite matrix system combining agar-agar with locust bean gum and other plant-based hydrocolloids to achieve the desired rheological properties and chewable texture that previously required gelatin, thereby expanding product accessibility to vegan and vegetarian consumers
2Quantity of substance
If traditional gelatin matrix is used, then active ingredients can be incorporated, but active ingredients with melting points above 40°C cannot be properly incorporated due to crosslinking problems
Solution Approach 1:
The patent changes the matrix composition from gelatin to agar-agar-based systems, which have different thermal and gelation properties that prevent crosslinking reactions with heat-sensitive active ingredients, enabling stable incorporation of ingredients with melting points above 40°C
Solution Approach 2:
The patent introduces locust bean gum and other plant hydrocolloids as intermediary substances that mediate between the agar-agar matrix and active ingredients, preventing direct crosslinking interactions while maintaining proper ingredient incorporation and release
3Adaptability or versatility
If agar-agar matrix is used, then vegan-friendly product is achieved, but texture may be too firm or short-lived
Solution Approach 1:
The patent formulates a composite system combining agar-agar with locust bean gum, inulin, and other plant-based hydrocolloids in specific ratios to modify the texture properties, creating a balanced chewable matrix that is firm enough to maintain shape but soft enough for easy chewing and digestion
Solution Approach 2:
The patent adjusts the local composition and concentration of different hydrocolloid components within the matrix to create optimal texture characteristics in different regions of the chewable product, ensuring uniform chewability and mouthfeel throughout
4Stability of the object's composition
If stability at tropical temperatures is improved, then product maintains shape, but may become difficult to chew
Solution Approach 1:
The patent develops a composite hydrocolloid system where agar-agar provides heat stability and shape maintenance at tropical temperatures, while locust bean gum and other components ensure the matrix remains sufficiently soft and chewable at ambient and body temperatures, creating a dual-temperature optimized formulation
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The agar-based matrix provides a strong rubbery texture, maintains shape in tropical conditions, and melts at body temperature, offering a stable and easy-to-ingest product with excellent flavor release, suitable for vegans and those avoiding animal products.
Implementation Method 1
a first stage of hydration of the agar-agar and locust bean gum gelling agent; a sixth stage of molding and gelling
Implementation Method 2
a first stage of hydration of the agar-agar and locust bean gum gelling agent
Implementation Method 3
the oral chewable form melts at average body temperature with excellent flavor release
Implementation Method 4
coatings and water to complete the composition
Data Source
AI summary
The present invention defines a process for forming a chewable oral dosage form, such as a gum having a pleasant flavor and texture. In particular, the invention includes a process of forming an oral dosage form, comprising: a first step of hydrating a gelling agent of agar-agar and locust bean gum; a second step of mixing in components of the agar matrix; a third step of mixing in an active ingredient; a fourth step of cooking the mixture; a fifth step of flavoring; a sixth step of moulding and gelling; and a seventh step of demoulding, degreasing and drying. The oral dosage form according to the invention also comprises an agar-agar matrix combined with gums, such as locust bean gum, and/or sugar; glycerol; inulin; flavoring agents; citric acid; a coating; and water, to complete the composition, which includes active ingredients.