WO2025015337A2 - Produit comestible contenant des acides gras polyinsaturés comprenant un enrobage et une garniture centrale - Google Patents

Produit comestible contenant des acides gras polyinsaturés comprenant un enrobage et une garniture centrale Download PDF

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Publication number
WO2025015337A2
WO2025015337A2 PCT/US2024/038059 US2024038059W WO2025015337A2 WO 2025015337 A2 WO2025015337 A2 WO 2025015337A2 US 2024038059 W US2024038059 W US 2024038059W WO 2025015337 A2 WO2025015337 A2 WO 2025015337A2
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WO
WIPO (PCT)
Prior art keywords
edible product
filling
shell
product according
total weight
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
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PCT/US2024/038059
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English (en)
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WO2025015337A3 (fr
Inventor
Kristin BRANCATO
Xiaoxiao Chen
Zhenbo Ma
John Ricciardi
Gang Su
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DSM IP Assets BV
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DSM IP Assets BV
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Priority to CN202480046335.9A priority Critical patent/CN121729150A/zh
Priority to KR1020267004702A priority patent/KR20260038287A/ko
Priority to EP24840673.8A priority patent/EP4742924A2/fr
Publication of WO2025015337A2 publication Critical patent/WO2025015337A2/fr
Publication of WO2025015337A3 publication Critical patent/WO2025015337A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides

Definitions

  • the present invention relates to an edible product comprising a shell and a filling, wherein the filling comprises at least one PUFA and an emulsifier.
  • the present invention also relates to an edible product comprising a shell and a filling, wherein both the shell and the filling comprise at least one PUFA.
  • the edible product is a gummy and/or confection.
  • Edible products such as gummy and confections
  • gummy products are popular among consumers.
  • gummy products are mainly used as candies, such as gummy bears, and similar product forms.
  • the gummy portion may form all or part of the confection, such as a gelled center covered with a shell of differing texture and chewiness.
  • the distinct texture and mouthfeel of gummy products result from gelling agents.
  • Gelatin is the original gelling agent used and is still typically the gelling agent of choice in commercial gummy products.
  • Functional gummy products that contain a desirable nutritional, dietary, or other ingredient are known. Such ingredients may be incorporated in the form of an oil.
  • the gummy products of the prior art are limited in the amount of polyunsaturated fatty-acid that they contain without having a variety of issues. There can be stability issues, taste issues, issues during production, etc.
  • PUFAs especially the n-3 PUFAs
  • CVDs cardiovascular diseases
  • various studies indicate promising antihypertensive, anticancer, antioxidant, antidepression, antiaging, and antiarthritic effects. It is very beneficial to take an amount of about at least 250 mg of (n-3) PUFAs for adults and about at least 120 mg to about 1300 mg for children.
  • PUFAs independent from their source
  • This fishy flavor is a big challenge in view of product forms comprising any PUFA.
  • PUFAs have a tendency to oxidize easily, which leads to an intensified flavor when product formulations are produced using, for example, elevated production temperatures.
  • Prior art gummies typically contain high amounts of other ingredients, such as gelling agents, to achieve the desirable texture and mouthfeel indicative of gummy products.
  • the high amount of e.g. gelatin limits the amount of desirable functional ingredients that can be incorporated into a stable edible product that still exhibits the desirable texture and mouthfeel of gelatin-based gummy products and confections. Similar limitations on the amount of functional ingredients may occur when attempting to achieve certain specific mouthfeel or consistency, for example, when attempting to obtain a center in a center- filled product. Issues with phase-separation, stability, taste, or smell are observed when increasing the amount of PUFA.
  • the inventors have discovered a pleasing edible product that allows for high loading of PUFAs that lessen known issues with taste, smell, and stability.
  • such an edible product comprises: a) 5- 95 wt.-%, based on the total weight of the edible product, of a filling, wherein the filling is solid or gelatinous and comprises: i. 8-30 wt.-%, based on the weight of the filling, of at least one PUFA, and ii. 0.5 - 20 wt.-%, based on the total weight of the filling, of at least one emulsifier, and iii. 5 - 35 wt.-%, based on the total weight of the filling, of water, and iv. 1 - 15 wt-%, based on the total weight of the filling, of at least one gelling agent, , and v.
  • such an edible product comprises: a) a filling comprising: i) a PUFA oil; ii) an emulsifier; iii) water; and iv) a filling gelling agent; b) a shell at least partially surrounding the filling and comprising: i) encapsulated particles comprising a coacervate shell encapsulating a PUFA; and ii) a bulking agent.
  • a powder comprising encapsulated particles comprising a coacervate shell encapsulating a PUFA was found to have surprisingly high stability and low fishiness relative to a PUFA oil product.
  • the amount of such powder that can be loaded into a suitable edible product was found to be less than that of a PUFA oil. It was found that a composite product comprising such a PUFA powder in the shell and a PUFA oil in the filling allowed for surprisingly high amounts of PUFA per gram of the edible product while yielding an edible product that has a pleasing taste and texture and low fishiness.
  • the filling of the edible product includes at least one PUFA, but the shell does not. In some additional examples, both the filling and the shell of the edible product comprise at least one PUFA.
  • Preferred poly-unsaturated fatty acids are those having from 16 to 24 carbon atoms, preferably from 18 to 22 carbon atoms, prefer- ably with 18, 20 or 22 carbon atoms and having multiple unsaturated carbon-carbon double bonds. Examples of such poly-unsaturated fatty acids are the known n-3 PUFA’s.
  • EPA eicosapentaenoic acid
  • DPA docosapentaenoic acid
  • DHA docosahexaenoic acid
  • PUFAs can be sourced from natural sources, such as walnuts, sunflower seeds, flax seeds, flax oil, fish (such as i.e. , salmon, mackerel, herring, albacore tuna, and trout), corn oil, soybean oil, safflower oil. It is also possible to produce PUFA (bio)chemically, for example by fermentation. PUFAs are available commercially from a variety of suppliers in a variety of forms.
  • the edible product according to the present invention comprises at least one PUFA chosen from the group consisting of PUFA having from 16 to 24 carbon atoms and having multiple unsaturated carbon-carbon double bonds.
  • the edible product according to the present invention comprises at least one PUFA chosen from the group consisting of PUFA having from 18 to 22 carbon atoms and having multiple unsaturated carbon-carbon double bonds.
  • the edible product according to the present invention comprises at least one PUFA chosen from the group consisting of PUFA having 18, 20 or 22 carbon atoms and having multiple unsaturated carbon-carbon double bonds.
  • the edible product according to the present invention comprises at least one PUFA chosen from the group consisting of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA).
  • EPA eicosapentaenoic acid
  • DPA docosapentaenoic acid
  • DHA docosahexaenoic acid
  • the overall content of the PUFA in the edible product is at least 15 mg/ gram of the gummy or confectionery product. A preferred range is 20 - 100 mg/gram of the edible product.
  • the filling comprises at least a PUFA oil.
  • PUFA oils are liquid oils that are typically mixed in with the other elements of the filling prior to gelling. PUFA oils are of low viscosity and obtainable from a variety of sources, such as fish or algae. PUFA oils are available from, for example, DSM Nutritional Products Ltd.
  • the PUFA oil is present in an amount of from 8, 10, 12, 15, 18, 20, 21 , or 22 wt% to 40, 35, 30, 29, 28, 27, 26, 25, 24, or 23 wt%, based on the total weight of the filling.
  • the shell comprises a PUFA encapsulated within a coacervate shell.
  • the encapsulated particles are typically added as a powder to the formulation used to produce the shell.
  • An example of such a PUFA powder is life’s® Omega 033-P100 from DSM Nutritional Products Ltd.
  • the encapsulated particles comprising a coacervate shell encapsulating a PUFA are present in an amount of from 8, 10, 12, or 15 wt% to 25, 22, 20, 18, or 16 wt%, based on the total weight of the shell.
  • the PUFA oil is distributed homogenously in the filling and the encapsulated particles comprising a coacervate shell encapsulating a PUFA are distributed homogenously in the shell.
  • distributed homogenously means that the concentration of the PUFA is not concentrated at a specific spot of the filling or shell.
  • the coacervate comprises at least one polymer.
  • the polymer comprises a gelatin, polyphosphate, a polysaccharide, or a mixture thereof.
  • the coacervate comprises gelatin type A, gelatin type B, polyphosphate, gum Arabic, alginate, chitosan, carrageenan, pectin, carboxy methylcellulose (CMC), or a mixture thereof.
  • the coacervate shell comprises a coacervate between two or more polymer components.
  • the two components are selected from the group consisting of a gelatin, a polyphosphate, a polysaccharide, and a mixture thereof.
  • a first component is preferably gelatin type A.
  • the second component is preferably a gelatin type B, polyphosphate, gum Arabic, alginate, chitosan, carrageenan, pectin, carboxymethyl-cellulose or a mixture thereof.
  • the molar ratio of the first component to the second component is typically from 1 :5 to 15:1 .
  • the molar ratio of gelatin:polyphosphate may be from 8:1 to 12:1.
  • Processing aids may be included in the coacervate shell material. Processing aids may be used for a variety of reasons. For example, they may be used to promote agglomeration of the primary encapsulated particles, control encapsulated particle size, and/or to act as an antioxidant.
  • Such encapsulated particles comprising a coacervate shell encapsulating at least one PUFA can be obtained via an oil-in-water emulsion.
  • a gelatin and water solution is first formed and a PUFA oil, an antioxidant, and sodium polyphosphate are added.
  • the composition is emulsified under high shear until particles are 1-2 pm.
  • Acid is added to initiate the coating of the oil droplets with the gelatin/polyphosphate coacervate. Coated droplets attract, forming aggregates of 40-60 pm.
  • the batch is cooled to solidify gelatin and an enzyme added to initiate cross-linking. Cross-linking may improve thermal and pH stability. Following cross-linking, the mixture is centrifuged to reduce water content and cut drying time. An anti-caking agent is added prior to spraying the slurry into a dryer with hot air to remove moisture.
  • the resulting powder of encapsulated particles comprising a coacervate shell encapsulating at least one PUFA is collected
  • the encapsulated particles have an average diameter of from 20 to 500 pm, preferably from 20 to 250 pm, more preferably from 30 to 150 pm.
  • the edible product further comprises a vitamin in the core or shell.
  • the vitamin may be water or fat soluble.
  • the edible product according to the present invention further comprises a fat-soluble vitamin.
  • Fat-soluble vitamins are vitamins A, D, E, and K, as well as derivates thereof.
  • the edible product further comprises a carotenoid.
  • the carotenoid is one or more of a- or p-carotene, 8'-apo-p-carotenal, 8'-apo-p-carotenoic acid esters such as the ethyl ester, canthaxanthin, astaxanthin, astaxanthin esters, lycopene, lutein, zeaxanthin or crocetin and their derivatives.
  • the filling further comprises a cannabinoid oil.
  • the cannabinoid oil is one or more of cannabidiol (CBD), tetrahydrocannabinol (THC), canna- binol (CBN), cannabigerol (CBG), cannabichromene (CBC), cannabicitran (CBT), canna- binodivarin (CBV), cannabiripsol (CBR), hexahydrocannabinol (HHC), delta-9-tetrahydro- cannabiphoral (THCP), tetrahydrocannabivarin (THCV), endocannabinoid (anandamide) or endocannabinoid (2-AG).
  • CBD cannabidiol
  • THC cannabidiol
  • CBN canna- binol
  • CBG cannabigerol
  • CBC cannabichromene
  • CBD cannabicitran
  • CBV cann
  • Preferred cannabinoids are chosen from the group consisting of cannabidiol, tetrahydrocannabinol, cannabinol, cannabigerol, cannabichromene, cannabicitran, cannabinodivarin, cannabiripsol, hexahydrocannabinol and delta-9-tetrahydro- cannabiphoral. More preferred cannabinoids are chosen from the group consisting of cannabidiol, tetrahydrocannabinol, cannabinol and cannabigerol (most preferred is cannabidiol).
  • the amount of the PUPA oil in the filling is 10 - 30 wt%, based on the total weight of the filling of the edible product.
  • the content of the PUFA in the filling is from 12 to 30 wt%, more preferably from 15 to 25 wt%, based on the total weight of the filling.
  • the filling comprises an emulsifier.
  • the emulsifier should be food or pharma grade.
  • the emulsifier is one or more of modified food starch (such as OSA starch), quillaja extract, gum Arabic, modified gum Acacia, polysorbates, polyglycerol esters of fatty acids, lecithin, sucrose esters, sucroglycerides, or lignosulfonates.
  • modified food starch such as OSA starch
  • quillaja extract such as gum Arabic, modified gum Acacia
  • polysorbates polyglycerol esters of fatty acids, lecithin, sucrose esters, sucroglycerides, or lignosulfonates.
  • Preferred emulsifiers are modified food starch (more preferred OSA starch), quillaja extract, and gum Arabic.
  • the emulsifier is present at from 0.2 to 20 wt%, based on the total weight of the filling of the edible product. In an embodiment, the emulsifier is present at from 0.5 to 20 wt%, based on the total weight of the filling of the edible product.
  • the content of at least one emulsifier in the edible product is from 1 to 8 wt%, more preferably from 2 to 5 wt%, based on the total weight of the filling of the edible product.
  • the filling of the edible product comprises from 5 to 35 wt%, based on the total weight of the filling, of water.
  • the edible product comprises from 5 to 30 wt%, more preferably from 8 to 25 wt%, based on the total weight of the filling, of water.
  • the filling comprises a filling gelling agent.
  • the shell comprises a shell gelling agent.
  • the filling shelling agent and the shell gelling agent may be the same or different. Any commonly known gelling agent (or mixture of gelling agents), which are usually used in edible products, can be used. Suitable gelling agents are gelatin (from any source), pectin (from any sources), starches (from any sources), carrageenan, gellan gum, agar, or other hydrocolloids (from any sources).
  • gelatin is present at less than 4 wt% based on the total weight of the gelling agent in the edible product, preferably less than 3.5 wt%, more preferably less than 3 wt%, more preferably less than 2 wt%, more preferably less than 1 wt%, and most preferably the gelling agent is substantially devoid or devoid of gelatin.
  • a preferred gelling agent is pectin.
  • Pectin is derived from plant sources. Pectin may be more suitable than gelatin for those having dietary restrictions or ethical or religious objections to the consumption of gelatin. Additionally, pectin may be less likely to cause allergic reactions than gelatin.
  • the gelling agent consists of a pectin, a starch, or a mixture thereof.
  • the filling comprises from 1 to 15 wt%, based on the total weight of the filling, of a filling gelling agent.
  • the shell comprises from 1 to 15 wt%, based on the total weight of the shell, of a shell gelling agent.
  • the filling comprises from 1 to 12 wt%, more preferably from 2 to 10 wt%, more preferably from 2 to 8 wt%, more preferably from 2 to 7 wt%, more preferably from 2 to 6 wt%, most preferably from 2 to 5 wt%, based on the total weight of the filling, of a filling gelling agent.
  • the shell comprises from 1 to 12 wt%, more preferably from 2 to 10 wt%, more preferably from 2 to 8 wt%, more preferably from 2 to 7 wt%, more preferably from 2 to 6 wt%, most preferably from 2 to 5 wt%, based on the total weight of the shell, of a shell gelling agent.
  • the shell comprises a bulking agent.
  • the filling comprises a bulking agent.
  • the bulking agent comprises a sugar, sugar alcohol, syrup, or fiber.
  • the bulking agent is a sugar, a sugar alcohol, or a syrup.
  • the bulking agent is present in an amount of from 50 to 95 wt%, based on the total weight of the shell.
  • the bulking agent is present in an amount of at least 50, 55, 60, 65, or 70 wt%, based on the total weight of the shell.
  • the bulking agent is present in an amount of at most 95 wt%, 90 wt%, 85 wt%, 80 wt%, or 75 wt%, based on the total weight of the shell.
  • the bulking agent is a sugar (monosaccharides and/or disaccharides) or a sugar alcohol.
  • the bulking agent is a sugar and the sugar comprises fructose, galactose, glucose, lactose, maltose, or sucrose.
  • the bulking agent is a sugar alcohol and comprises mannitol, maltitol, xylitol, or sorbitol.
  • the bulking agent is a syrup.
  • the bulking agent is a syrup and comprises a corn syrup, molasses, cane or beet syrup, malt extract, honey, maple syrup, agave, yacon, other starch syrups, rice syrup, tapioca syrup, oat syrup, maltitol syrup, or glucose syrup.
  • the syrup comprises maltitol syrup or glucose syrup.
  • the bulking agent is a fiber.
  • the bulking agent is a fiber and the fiber comprises inulin, cellulose, methylcellulose, or corn fiber.
  • the edible product comprises an antioxidant at an amount of 0.1 to 2 wt%, (more preferably from 0.2 to 1 wt%), based on the total weight of the edible product.
  • the content of at least one flavor in the edible product is from 0.1 to 5 wt%, (more preferably from 0.2 to 4 wt%), based on the total weight of the edible product.
  • the content of at least one color in the edible product is from 0.05 to 5 wt%, (more preferably from 0.2 to 2 wt%), based on the total weight of the edible product.
  • the edible product can also comprise a further active ingredient next to the PUFA.
  • the further active ingredient active ingredient is a water-soluble vitamin, HMO, mineral, nutraceutical, glycosaminoglycan or its active members, prebiotic, probiotic, amino acid, or any other dietary ingredient or combination thereof that are useful in human nutrition.
  • Such additional active ingredients may be present in amount of up to 25 wt%, based on the total weight of the edible product. Preferably up to 10 wt%, based on the total weight of the edible product.
  • the size and the shape of the edible product can vary.
  • a usual form of the edible product is a spere-like shape, an egg-like shape, or a form of an animal (such as bears, cats, dogs, turtles, snakes, etc.).
  • a usual diameter of the longest dimension of the edible product is in the range of 0.5 cm - 5 cm.
  • a usual weight of the edible product is in the range of 0.5 to 10 g.
  • An exemplary way to produce the filling of the edible product is the following:
  • An exemplary way to produce the shell of the edible product is the following:
  • blend pectin shell gelling agent
  • sodium citrate buffer
  • Add around 80% of bulking agent sucrose or sugar alcohol and corn syrup
  • Add around 80% of bulking agent sucgar or sugar alcohol and corn syrup to a vessel and cook to 90-95°C (Cooker temperature set to 110 °C).
  • Step 3 Add hydrated pectin slurry (Step 1) into bulking agent slurry (Step 2).
  • Blend antioxidant blend and more sugar or sugar alcohol, and encapsulated particles comprising a PUFA as a powder. And then add water to make a paste/slurry (Powder: water weight ratio 1 :0.5).
  • step 5 Add the slurry from step 4 into step 3, mix well until homogeneous and continue heating until Brix reaches 78% (Range 76%-80%).
  • step 6 Add flavor(s) and color into step 5 and mix well until homogeneous and check Brix (target 78%, range 76%-80%).
  • Example 1 Filling of pectin-based high omega-3 center-filled gummy, sugar-free, 470mg DHA + EPA/ 2 gummies (9.4g). Filling:
  • Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for 30min.
  • Blend pectin, sodium citrate, antioxidants, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for 30min.
  • Example 2 Pectin-based high omega-3 center-filled gummy, sugar-free, 342mg DHA + EPA/ 2 gummies (9.4g).
  • Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for
  • Blend pectin, sodium citrate, antioxidants, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for 30min.
  • Example 3 Pectin-based high omega-3 center-filled gummy, sugar-free, 470mg DHA + EPA/ 2 gummies (9.4g).
  • Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for
  • Blend pectin, sodium citrate, antioxidants, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for 30min.
  • Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for
  • Blend pectin, sodium citrate, antioxidants, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for 30min.
  • Example 5 Pectin-based high omega-3 center-filled gummy, sugar-free, 411 mg DHA + EPA/ 2 gummies (9.4g).
  • Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for
  • Blend pectin, sodium citrate, antioxidants, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for 30min.
  • Example 6 Pectin-based high omega-3 center-filled gummy, sugar-free, 470mg DHA + EPA/ 2 gummies (9.4g).
  • Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for
  • Blend pectin, sodium citrate, antioxidants, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for 30min.
  • Example 7 Pectin-based high omega-3 center-filled gummy, sugar-free, 411 mg DHA + EPA/ 2 gummies (9.4g).
  • Blend pectin, sodium citrate, and about 10% of xylitol. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for
  • Example 8 Pectin-based high omega-3 center-filled gummy, sugar-free, 470mg DHA + EPA/ 2 gummies (9.4g).
  • hydrate pectin solution 80-85 °C for 30 min.
  • Example 10 (Comparison Example): Pectin-based high omega-3 center-filled gummy, 705mg DHA + EPA/ 2 gummies (9.4g). Phase separation between the oil and the matrix was observed. This is likely to lead to a poor-quality product with an unfavorable aroma.
  • Blend pectin, sodium citrate, and about 10% of sugar. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for 30min.
  • Blend pectin, sodium citrate, antioxidants, and about 10% of sugar. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for 30min.
  • Example 11 (comparison Example): Pectin-based high omega-3 center-filled gummy, 235mg DHA + EPA/ 2 gummies (9.4g). Phase separation between the oil and the matrix was observed. This is likely to lead to a poor-quality product with an unfavorable aroma.
  • Blend pectin, sodium citrate, and about 10% of sugar. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for 30min.
  • Example 12 (Comparison Example): Pectin-based high omega-3 center-filled gummy, 235mg DHA + EPA/ 2 gummies (9.4g). Phase separation between the oil and the matrix was observed. This is likely to lead to a poor-quality product with an unfavorable aroma.
  • Weight per gummy of filling 2.35g Procedure for filling: 1 . Blend pectin, sodium citrate, and about 10% of sugar. Add the blend to water
  • hydrate pectin solution 80-85°C for 30min.
  • Blend pectin, sodium citrate, antioxidants, and about 10% of sugar. Add the blend to water (pectin: water weight ratio 1 :10) and hydrate pectin solution at 80-85°C for 30min.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Biophysics (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
  • Dispersion Chemistry (AREA)

Abstract

La présente invention concerne un produit comestible, tel qu'une gomme ou une confiserie. Dans un mode de réalisation, un produit comestible comprend une garniture comprenant une huile d'acide gras polyinsaturé, un émulsifiant, de l'eau et un agent gélifiant de garniture, et un enrobage entourant au moins partiellement la garniture. Dans un mode de réalisation supplémentaire, l'enrobage comprend également un agent gonflant et des particules encapsulées comprenant une enveloppe de coacervat encapsulant un acide gras polyinsaturé.
PCT/US2024/038059 2023-07-13 2024-07-15 Produit comestible contenant des acides gras polyinsaturés comprenant un enrobage et une garniture centrale Ceased WO2025015337A2 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN202480046335.9A CN121729150A (zh) 2023-07-13 2024-07-15 包含壳体和中心馅料的含pufa的可食用产品
KR1020267004702A KR20260038287A (ko) 2023-07-13 2024-07-15 쉘 및 중심부 충전물을 포함하는 pufa 함유 식용 제품
EP24840673.8A EP4742924A2 (fr) 2023-07-13 2024-07-15 Produit comestible contenant des acides gras polyinsaturés comprenant un enrobage et une garniture centrale

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US202363526577P 2023-07-13 2023-07-13
US63/526,577 2023-07-13
EP23197193.8 2023-09-13
EP23197193 2023-09-13

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WO2025015337A2 true WO2025015337A2 (fr) 2025-01-16
WO2025015337A3 WO2025015337A3 (fr) 2025-05-01

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9707977D0 (en) * 1997-04-21 1997-06-11 Procter & Gamble Centre filled confectionery
WO2007026307A2 (fr) * 2005-08-30 2007-03-08 Firmenich Sa Principes actifs encapsules, procedes de preparation et utilisation de ceux-ci
CA2654031C (fr) * 2006-06-05 2016-05-24 Ocean Nutrition Canada Limited Microcapsules a enveloppes ameliorees
ES2908104T3 (es) * 2014-09-10 2022-04-27 Biscuit Gle Relleno para un producto de repostería
CN110478312A (zh) * 2019-08-29 2019-11-22 仙乐健康科技股份有限公司 具有高油脂含量的稳定凝胶组合物及其制备方法和用途

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EP4742924A2 (fr) 2026-05-20
KR20260038287A (ko) 2026-03-18
CN121729150A (zh) 2026-03-24
WO2025015337A3 (fr) 2025-05-01

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