NZ779647A

NZ779647A - A Sugar-Free Pectin Nutritional Gummy Base and Preparation Method Thereof

Info

Publication number: NZ779647A
Application number: NZ779647A
Authority: NZ
Inventors: Yang Yanyu; Turner Jacky; James Simon; Wang Xiaorui
Original assignee: The Good Vitamin Co Ltd
Priority date: 2021-08-31
Filing date: 2021-08-31
Publication date: 2024-03-22

Abstract

This innovation relates to a sugar-free pectin nutrient gummy base and a preparation method thereof, which process is shown as follows: β-carotene is poured into palm oil, followed by the addition of Tween 80 and water to form a mixture by agitating continuously. Then isomalt is added, afterward hydrogenation of the mixture through a high-pressure homogenize. The prepared emulsion is powdered by lyophilizer (freeze dryer), then dissolve the powder into solution which so called solution 3 at ambient temperature. Gel 1 is made by combining the powders of pectin, isomalt, and part of maltitol into water with stirring. After preparing gel 1 and solution 3, with high-speed blending firstly, solution 3 is pouring into gel 1, and addition of isomalt, and rest of maltitol is employed into the mixed gel, at this time gel 2 is created. Afterwards, adding citric acid to gel 2, vacuum degassing, heating up, moulding, and cooling. The gummy base provide by the innovation is suitable for any target market, as it is a plant-based product which is not consist of any ingredients derived from animals, as well as it does not contain any sugar, which means it does not influence blood sugar level, and not lead to obesity.

Claims

CLAIM IS

1. A sugar-free pectin nutritional gummy base, characterized in comprising the following raw materials in part by mass of: Pectin 20 to 25 parts; Tween 80 0.5 to 0.7 parts; ß-carotene 1.0 to 1.4 parts; Palm oil 9.2 to 10 parts; Isomalt 460 to 470 parts; Maltitol 260 to 270 parts; Citric acid 4 to 5 parts; the appropriate amount of water.

2. A method of preparing sugar-free pectin nutritional gummy base, , characterized in wherein comprising the steps of: (i) Melting palm oil and adding ß-carotene with agitating to form mixed oil 1; (ii) Preparing Tween 80 solution with concentration 2.8% (w/w) followed by pouring the mixed oil 1 into; adding water and blending to make mixed liquid 1; (iii) Homogenizing the mixed liquid 1 through high-pressure homogenize under 35,000 to 38,000 psi to generate droplets with particle size ranging from 85 to 100 nm (nanometre), which is solution 1. (iv) Adding small amount of isomalt to solution 1 to form solution 2; freeze drying solution 2 to make powder 1, which contains 5-8% of moisture and 90% can pass 80 mesh sieves; Take amount of powder 1 required for production, dissolve it at ambient temperature to get solution 3; (v) Pectin powder, part of isomalt and part of maltitol dissolve into water with stirring to form gel 1. (vi) Mixing solution 3 with gel 1 with high-speed blending; adding the rest of isomalt and maltitol through high-speed agitating to form gel 2; (vii) Pouring prepared citric acid solution in to gel 2, and mixing evenly; (viii)Vacuum degassing to get a bubble-free, usable gummy base; (ix) heating up, moulding and cooling.

3. The preparation method of a sugar-free pectin nutritional gummy base according to claim 2, characterized in that, wherein the stirring condition said in process (i) is 55 to 65 RPM at 32-35?.

4. The preparation method of a sugar-free pectin nutritional gummy base according to claim 2, characterized in that, in Tween 80 solution in process (ii) is 2.8% w/w at 32-35?.

5. The preparation method of a sugar-free pectin nutritional gummy base according to claim 2, characterized in that, in process (ii) is 6.5 times the weight of the mixed oil 1 at 32-35?.

6. The preparation method of a sugar-free pectin nutritional gummy base according to claim 2, characterized in that, the concentration of isomalt prepared in process (iv) is 1.4% w/w.

7. The preparation method of a sugar-free pectin nutritional gummy base according to claim 2, characterized in that, the proportion among isomalt, maltitol, pectin and water added in process (v) is 0.5:0.5:1:15 with 10 to 15 minutes stirring (130 to 150 RPM) at a temperature of from 60 to 65?.

8. The preparation method of a sugar-free pectin nutritional gummy base according to claim 2, characterized in that, the conditions for preparing the mixture of solution 3 and gel 1 in process (vi) is pouring solution 3 to gel 1 with 10 to 15 minutes stirring 220 to 230 RPM at a temperature of from 60 to 65?.

9. The preparation method of a sugar-free pectin nutritional gummy base according to claim 2, characterized in that, the conditions mentioned in process (vii) is adding citric acid solution into gel 2 with 10 minute 130 to 150 RPM stirring at a temperature of from 60 to 65?.

10. The process claimed in Claim 2, wherein the heating temperatures mentioned step ix is at a temperature of from 90 to 95?.