Pectin Urolithin Gummies for Solubility and Vegetarian Gel Texture

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Solution Overview

Problem

There is a need for improved plant-based chewable formulations, particularly those containing pectin, to deliver active ingredients effectively, as conventional methods face manufacturing difficulties and there is a growing preference for vegetarian and animal-free products.

Innovation Solution

Development of urolithin-pectin compositions in chewable formulations, including spray-dried urolithins with pectin, optionally with additional components like soluble fiber, low-calorie sweeteners, and citric acid, to enhance solubility and efficacy.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Strength

If gelatine is used in chewable formulations, then the gel structure and texture are improved, but the product becomes unsuitable for vegetarian consumers and those avoiding animal-derived products

Engineering Contradiction:

Improvegel structureVSAvoidsuitability for vegetarian consumers

Core Design Contradiction:

StrengthVSAdaptability or versatility

Solution Approach 1:

The patent changes the chemical composition parameter by replacing gelatine with pectin, a plant-based gelling agent. This substitution maintains the gel structure and texture properties while altering the source material from animal-derived to plant-derived, thereby making the product suitable for vegetarian consumers without sacrificing the desired gel characteristics

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent creates a composite formulation by combining pectin with other ingredients to achieve the desired gel structure. By formulating a composite material system that includes pectin as the gelling agent along with appropriate excipients and active ingredients, the patent maintains the functional properties of gelatine-based formulations while eliminating animal-derived components

Inventive Principle:

Principle #40Composite materials

2Adaptability or versatility

If plant-based formulations comprising pectin are used, then the product becomes vegetarian-friendly, but the manufacturing difficulty increases

Engineering Contradiction:

Improvevegetarian-friendlyVSAvoidmanufacturing difficulty

Core Design Contradiction:

Adaptability or versatilityVSEase of manufacture

Solution Approach 1:

The patent introduces pectin as an intermediary substance that enables the formulation of vegetarian-friendly chewable products. By using pectin as the gelling agent, the patent creates a platform that can incorporate various active ingredients and excipients while maintaining ease of manufacturing through established pectin-based formulation techniques

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent develops a universal formulation approach using pectin that can accommodate multiple active ingredients and functional components. This multi-functional platform allows the same base formulation to serve various therapeutic and nutritional purposes while maintaining consistent manufacturing processes, thereby reducing the complexity of producing vegetarian-friendly formulations

Inventive Principle:

Principle #6Universality (Multi-functionality)

3Ease of manufacture

If conventional chewable formulations are used, then the product is easy to manufacture, but the solubility and efficacy of active ingredients are reduced

Engineering Contradiction:

Improveease of manufactureVSAvoidsolubility and efficacy

Core Design Contradiction:

Ease of manufactureVSReliability

Solution Approach 1:

The patent optimizes formulation parameters by adjusting the pectin-to-active-ingredient ratio, controlling pectin molecular weight, and optimizing processing conditions. These parameter changes enhance the solubility and bioavailability of active ingredients while maintaining the ease of manufacturing through standardized pectin-based formulation processes

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

The patent replaces conventional mechanical mixing and processing methods with enhanced formulation techniques that leverage pectin's unique solubility and gelation properties. By utilizing the chemical and physical properties of pectin more effectively, the patent improves active ingredient dissolution and absorption without requiring more complex manufacturing equipment or processes

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

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 urolithin-pectin compositions provide improved solubility and efficacy in delivering urolithins, suitable for treating conditions related to mitochondrial activity and enhancing muscle function, while being vegetarian-friendly and reducing sugar content.

Implementation Method 1

The product (formulation) typically has a gel or gel-like structure and texture

Methodology Applied

Scientific EffectGelation: Gel

Implementation Method 2

spray-dried urolithins with pectin

Methodology Applied

Scientific EffectEvaporation: Evaporation

Data Source

PatentUS20250367159A1Urolithin gummy (pectin) formulations

Publication Date: 2025.12.04 AMAZENTIS SA

AI summary

The invention relates to composition of urolithins comprising urolithins and pectin and formulations of urolithins, specifically chewable formulations, comprising urolithins and a gelling agent. The invention further comprises compositions and chewable formulations comprising urolithins in combination with other active ingredients and processes for the preparation of such compositions and formulations. The invention further comprises methods of using such compositions and formulations in the treatment of conditions and diseases and for the promotion of health and performance, such in the improving muscle function.