Liquid Capsule Composition for Stable High-Loading Nutritional Gummies
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Solution Overview
Problem
The production of nutritional gummies with liquid capsules faces challenges due to unstable functional factors like vitamin C and fish oil, which degrade in high-temperature processing, affecting quality and taste, and existing wall materials like gelatin lack formability and loading capacity.
Innovation Solution
A preparation method for liquid capsules using specific ratios of hydrocolloids and solvents to form a stable capsule shell, combined with core materials like vitamins and oils, ensuring effective encapsulation and integration into gummies syrup.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If gelatin is used as wall material for liquid capsules, then biocompatibility and biodegradability are improved, but formability and loading capacity deteriorate
Solution Approach 1:
The patent uses composite wall materials comprising gelatin combined with other edible polysaccharide colloids, starch, or modified starch to achieve both good biocompatibility and improved formability. This composite approach allows the capsule wall to maintain the biological safety of gelatin while gaining the structural advantages of other materials.
2Quantity of substance
If unstable functional factors are added to gummies during high-temperature processing, then nutritional content is improved, but quality and taste deteriorate due to side reactions
Solution Approach 1:
The patent segments the functional factors into separate liquid capsules that are encapsulated before being mixed with the gummy base. This segmentation isolates the unstable functional factors from the high-temperature processing environment, preventing side reactions while maintaining nutritional content.
Solution Approach 2:
The functional factors are pre-encapsulated in liquid capsules before being incorporated into the gummy mixture. This preliminary encapsulation protects the sensitive functional factors from degradation during subsequent high-temperature processing of the gummy base.
3Reliability
If liquid capsules are added to gummies syrup, then quality and stability of nutritional gummies are improved, but manufacturing complexity increases
Solution Approach 1:
The patent merges the liquid capsules with the gummy syrup through a simple mixing process after the syrup has been prepared and cooled to 50-60°C. This combining step integrates the functional capsules into the final product without requiring complex additional equipment or processing steps.
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 method produces high-quality nutritional gummies with improved stability and taste by controlling the composition and ratio of wall and core materials, enhancing the formability and stability of liquid capsules.
Implementation Method 1
mixing hydrocolloid, a solvent, and colorant for dissolving, performing vacuum treatment
Implementation Method 2
encapsulating the core material obtained in step (2) in the capsule shell, and drying to obtain the liquid capsules
Data Source
AI summary
The present disclosure provides a preparation method for liquid capsules and its application in nutritional gummies, belonging to the technical field of food processing. The preparation method for the liquid capsules provided by the present disclosure is as follows: hydrocolloid, a solvent and colorant are used to prepare a wall material, a functional substance, an additive and a dispersant are used to prepare a core material, the wall material is processed into capsule shell, and the core material is encapsulated in the capsule shell and then dried to obtain the liquid capsules. The present disclosure obtains the liquid capsules with good formability by adjusting and controlling the composition and ratio of the wall materials and core materials, which enables the liquid capsules to be effectively added to gummies syrup, thereby obtaining high-quality nutritional gummies with good stability.