Agar-Based Gelled Emulsions for Chewable Oral Delivery
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Solution Overview
Problem
There is a need for alternative soft, yet chewable, oral compositions for the delivery of pharmaceuticals and nutraceuticals that are suitable for vegetarians, pescetarians, and vegans, as existing gelatin-based oil-in-water emulsions are not acceptable due to their animal origin, and alternative gelling agents like agar result in hard and brittle gels with stability issues.
Innovation Solution
The use of agar as a gelling agent in oil-in-water emulsions stabilized by high molecular weight plant-based surfactants, such as proteins or polysaccharides, to create a self-supporting, viscoelastic solid with desirable rheology characteristics for oral delivery.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If gelatin is used as a gelling agent, then the emulsion provides a pleasant mouthfeel and fast dissolution, but it is not acceptable to vegetarian and vegan consumers
Solution Approach 1:
The patent changes the chemical composition parameter by replacing gelatin with agar, a plant-based gelling agent. This substitution maintains the gelling functionality while altering the source material to be vegetarian-friendly, thus resolving the contradiction between dietary acceptability and functional performance
Solution Approach 2:
The patent creates a composite system combining agar with plant-based surfactants (such as lecithin or protein-based surfactants) to achieve the desired emulsion properties. This composite approach allows the formulation to mimic the mouthfeel of gelatin-based systems while maintaining vegetarian compatibility
2Adaptability or versatility
If agar is used as a gelling agent, then the emulsion is acceptable to vegetarian consumers, but the gel becomes hard and brittle with stability issues
Solution Approach 1:
The patent optimizes the concentration parameters of agar and plant-based surfactants to achieve the desired balance between gel strength and flexibility. By carefully controlling these compositional parameters, the formulation maintains vegetarian compatibility while preventing the hard and brittle characteristics associated with conventional agar gels
Solution Approach 2:
The patent formulates a composite system where agar works synergistically with plant-based surfactants. This composite material approach modifies the gel network structure to improve flexibility and prevent brittleness, while maintaining the vegetarian-friendly composition
3Adaptability or versatility
If agar is used as a gelling agent, then the emulsion is vegetarian-friendly, but the emulsion stability and shelf-life are compromised
Solution Approach 1:
The patent introduces plant-based surfactants as intermediary substances that mediate between the agar gelling agent and the oil phase. These surfactants stabilize the emulsion interface, preventing oil droplet coalescence and maintaining emulsion stability throughout the shelf-life, thus resolving the contradiction between vegetarian compatibility and product reliability
Solution Approach 2:
The patent develops a composite formulation where agar provides the gelling structure and plant-based surfactants provide emulsion stabilization. This synergistic composite system achieves both vegetarian-friendly composition and adequate shelf-life stability
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 emulsions are stable, soft, and chewable, providing a pleasant mouthfeel and adequate shelf-life, making them suitable for commercial production and use as pharmaceutical or nutraceutical products, while being acceptable to consumers following vegetarian or vegan diets.
Implementation Method 1
a gelled aqueous phase comprising a gelling agent which is agar
Implementation Method 2
the emulsion is stabilised by a surfactant which is a plant-based protein, a plant-based polysaccharide, or a derivative thereof
Implementation Method 3
a self-supporting, viscoelastic solid
Data Source
AI summary
The invention relates to compositions for oral administration which are provided in the form of gelled oil-in-water emulsions, to methods for their preparation and to their use as pharmaceuticals and nutraceuticals. In particular, it relates to orally administrable. gelled oil-in-water emulsions which are self-supporting. viscoelastic solids having a gelled aqueous phase comprising a gelling agent which is agar, and wherein said emulsion is stabilised by a surfactant which is a plant-based protein. plant-based polysaccharide or derivative thereof.