BE1031104B1 - METHOD AND SYSTEM FOR MAKING GUMMY CONSUMPTION ARTICLES INCLUDING FUNCTIONAL INGREDIENTS - Google Patents

Abstract

The present invention relates to a method for producing a gummy consumer article with one or more functional ingredients, such as medicines, nutritional supplements, herbal substances and vitamins. The method involves depositing an edible gummy base into a mold and injecting the functional ingredients into the gummy base before it has fully solidified. The method makes it possible to minimize the degradation of the functional ingredients and to achieve their almost uniform dispersion within the gummy. The present invention also provides a system for applying the method.

Description

1 BE2022/5989

METHOD AND SYSTEM OF MAKING GUMMY

CONSUMER ARTICLES INCLUDING FUNCTIONAL INGREDIENTS

FIELD OF INVENTION

The present invention relates to a method for producing a gummy consumer article with functional ingredients.

BACKGROUND

Dietary supplements such as multivitamins and minerals, botanicals and herbal extracts have increased in popularity, as evidenced by the enormous growth of the industry involved in their manufacture, production and distribution. Such supplements can be consumed in a variety of ways, the most common being in powder or capsule form and more recently in a gummy consumable form, commonly known as gummy candies or gummies.

Gummy candies are soft-textured confections made primarily from gelatins and/or pectins to which food sweeteners, flavorings and colorings have been added. In recent years, gummy candies with functional ingredients have become popular because of their simplicity and taste.

Most functional ingredients are easily affected by light, heat and pH and it is often difficult to guarantee the durability of the product.

Depending on the production method of the confectionery matrix, the active ingredient can be affected or damaged by heat and/or mechanical stresses during the production process.

Producing gummies involves mixing the gummy candy ingredients such as sugar, corn syrup, gelatin and water, boiling the mixture to obtain a molten gelatin mixture which is then quickly poured into the molds - while still hot - and it is allowed to cool and solidify in the molds before being packaged or consumed. The cooking step of the gummy mixture at high temperatures is not compatible with the stability of the functional ingredients as they tend to degrade at high temperatures. Therefore, the described methods for making gummies with functional ingredients mostly opted for adding and mixing

2 BE2022/5989 of the mentioned ingredients after the cooking step. Even with this approach, the molten gelatin mixture must be maintained at a specific temperature of about 90°C and above to prevent the mixture from prematurely solidifying/gelatinizing before being deposited into the molds.

Inclusion of the functional ingredients further modifies the solubility of the gummy ingredients and the pH, which further hinders the final solidification of the mixture.

SUMMARY OF THE INVENTION

The present invention and embodiments thereof serve to provide a solution for one or more of the above-mentioned disadvantages. To this end, the present invention relates to a method for producing gummy consumables with functional ingredients by injecting functional ingredients into the gummy base. According to claim 1, the method comprises injecting an amount of a solution of one or more functional ingredients wherein the solution has a temperature of less than 50°C into a solidifying gummy base solution comprising one or more gelling agents immediately after depositing the gummy base solution in a mold. The solution is injected before the gelling process is completed.

Injecting the functional ingredient solution into the gummy base after the gummy base has been placed in the mold helps ensure smooth placement of the gummy base while it is still hot and in liquid form and minimizes the degradation of the functional ingredients by allowing the base to cool in the mold before injecting the functional ingredients.

Preferred embodiments of the method are shown in one of claims 2-12.

In a second aspect, the present invention relates to a system for producing gummies with functional ingredients according to claim 13. The system comprises at least one liquid container suitable for containing a solution of said functional ingredients, a pump, preferably a vacuum pump, for pumping at least a quantity of a solution of functional ingredients from said liquid container to a dispensing device, said dispensing device comprising an array of multiple injectors, each injector comprising an injection needle, for dispensing

3 BE2022/5989 of a measured dose of said solution of functional ingredients in one or more solidifying gummies placed in a mould.

Preferred embodiments of the system are shown in any of claims 14 to 17.

DESCRIPTION OF THE FIGURES

The following description of the figures of specific embodiments of the invention is exemplary only in nature and is not intended to limit the present teachings, their application or use. In all drawings, corresponding reference numerals indicate similar or similar parts and features.

Figure 1 shows a schematic representation of a system for the production of gummies with functional ingredients.

DETAILED DESCRIPTION OF THE INVENTION

The present invention discloses a manufacturing method aimed at solving at least some of the problems and disadvantages discussed below by injecting the functional ingredients into the mixture after the mixture has been deposited into the molds.

Gummies have become a preferred delivery system for the functional ingredients by the manufacturers as they provide a longer shelf life to the functional ingredients compared to capsules or tablets and by the consumers because of their easy consumption and preferred taste.

The production of gummies requires heating the gummy mixture to high temperatures to liquefy and place the gummy mixture in the molds while it is still in the liquid state and to allow cooling for the final shape of the gummies.

Homogeneous introduction of functional ingredients into gummies requires the addition of the ingredients while the gummy mixture is still in a liquid state, i.e. hot, leading to degradation of the functional ingredients. One way to solve the problem is to add the functional ingredients after

4 BE2022/5989 the mixture has cooled to a certain temperature. But this approach conflicts with the placement of the gummy mixture in the molds and the molding procedure.

Definitions

Unless otherwise defined, all terms used in the description of the invention, including technical and scientific terms, have the meanings commonly understood by one of ordinary skill in the art to which this invention pertains. As further guidance, term definitions are included to better appreciate the teachings of the present invention.

As used herein, the following terms have the following meanings: “A,” “the,” and “it,” as used herein, include both singular and plural referents unless the context clearly indicates otherwise. By way of example, 'a compartment' refers to one or more compartments. "Approximately" as used herein, referring to a measurable value such as a parameter, a quantity, a time period or the like, is intended to include variations of +/- 20% or less, preferably +/- 10% or less, with more preferably +/- 5% or less, even more preferably +/- 1% or less, and even more preferably +/- 0.1% or less of and from the specified value, to the extent that such variations are appropriate to to be carried out in the disclosed invention. However, it should be understood that the value to which the modifier 'about' refers is itself specifically revealed. 'Include', 'comprising' and 'includes' and 'consisting of' as used here are synonymous with 'containing', 'containing' or 'containing' and are inclusive or open terms that specify the presence of what follows (e.g. a component) and do not exclude the presence of additional, not mentioned components, features, elements, parts, steps, which are well known in the prior art or described therein.

Furthermore, the terms 'first', 'second', 'third' and the like are used in the description and in the claims to distinguish similar elements and not necessarily to describe a sequence, neither temporal nor spatial, unless indicated otherwise. It should be understood that the terms so used are interchangeable under appropriate circumstances and that the

> BE2022/5989 embodiments of the invention described herein are capable of operating in a different order than described or shown herein.

Quoting numerical ranges by endpoints includes all numbers and fractions included within that range, as well as the quoted endpoints.

The expression 'weight%', 'weight percentage', 'Ygew.' or '% by weight', here and in the description, unless otherwise defined, refers to the relative weight of the respective component based on the total weight of the formulation.

While the terms 'one or more' or 'at least one', such as one or more or at least one member(s) of a group of members, is self-explanatory, the term includes by means! of further explanation, including a reference to one of the members, or to two or more of the members, such as each >3, 24, 25, 26 or >7, etc. of the members, and to all mentioned members.

The terms 'gummy', 'gummy candy', 'gummy confectionery', 'gummy consumables' are used interchangeably here and 'gummies' refers to many of the same terms. “Gummies” as used herein refers to a broad category of gelatin-based chewable consumables.

Gummies may or may not be sweet. Gummies come in all kinds of shapes and colors.

The term "functional ingredient", as used herein, includes physiologically or pharmacologically active substances intended for use in the treatment, prevention, diagnosis, cure or alleviation of disease or condition, or substances that provide some degree of nutritional or therapeutic benefit to an animal and/or a human when consumed. The term 'functional ingredient' refers more specifically to the European ISLI definition which states that a functional food can be considered 'functional' if it has been satisfactorily demonstrated to beneficially influence one or more target functions in the body, apart from adequate nutritional effects in a manner that is either improved health status and well-being and/or reduction in the risk of disease (Scientific Concept of Functional Foods in Europe: Consensus Document, British

Journal of Nutrition, Volume 80, Supplement 1, August 1998). Non-limiting examples include drugs, plant extracts, enzymes, hormones, proteins, polypeptides, antigens, nutritional supplements such as fatty acids, antioxidants, vitamins, minerals, as well as other pharmaceutical or

6 BE2022/5989 therapeutically useful compounds. The functional ingredients can be ingredients that have active effects on dental or medical hygiene, bone health, digestive aid, intestinal protection, general nutrition, stress relief, etc.

The term “drug,” as used herein, refers to a pharmacologically active substance that exerts a localized or systemic effect or effects on an animal and/or a human.

The terms “botanical extract” and “botanical”, as used interchangeably herein, refer to a substance derived from a plant source. Non-limiting examples include echinacea, Siberian ginseng, ginko biloba, kola nut, goldenseal (Hydrastis canadensis), golo kola, schizandra, elderberry, St. John's wort, valerian and ephedra.

The term “food supplement” as used herein refers to a substance that exerts a physiological effect on an animal. Typically, nutritional supplements fulfill a specific physiological function or promote the health and well-being of the consumer.

The term “animal” as used herein includes, but is not limited to, mammals including humans, birds and reptiles.

The terms "gelling agents", "gelling agents", "thickeners", "thickeners" or "hydrocolloids" as used interchangeably herein. Suitable gelling agents can be selected by one of ordinary skill in the art. Examples include gums, carrageenan, gelatin, pectin, high methoxy pectin, alginates and agar or agar-agar. One skilled in the art can select a suitable gelling agent or hydrocolloid depending on the desired final texture of the starch formed piece. There are some gummy confections made with pectin or starch instead of gelatin, making them suitable for vegetarians.

Unless otherwise defined, all terms used in the description of the invention, including technical and scientific terms, have the meanings commonly understood by one of ordinary skill in the art to which this invention pertains. As further guidance, definitions for terms used in the description are included to help guide the teaching of the

7 BE2022/5989 to better appreciate the present invention. The terms or definitions used herein are intended solely to assist in the understanding of the invention.

Reference throughout this specification to “one embodiment” or “an embodiment” means that a specific feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, occurrences of the phrases "in one embodiment" or "in an embodiment" at various places throughout this specification do not necessarily all refer to the same embodiment, but may do so. Furthermore, the specific features, structures or characteristics may be combined in any suitable manner, as would be apparent to one skilled in the art based on this disclosure, in one or more embodiments. Furthermore, while some embodiments described herein include some, but not other, features included in other embodiments, combinations of features of different embodiments are intended to be within the scope of the invention, and constitute different embodiments, as would be understood by those skilled in the art . For example, in the following claims, any of the claimed embodiments can be used in any combination.

Description

In a first aspect, a method for producing gummies with one or more functional ingredients is described. The method comprises injecting an amount of a solution of one or more functional ingredients, said solution having a temperature of less than 50°C, into a solidifying gummy base solution comprising one or more gelling agents after placing said gummy base solution in a form in which the gelling process has not yet been completed when injected.

The inventors unexpectedly observed that injecting the functional ingredients into the gummy base after the gummy base has been deposited into the mold cavities enabled the uniform distribution of the functional ingredients throughout the gummy base and minimized the degradation of the functional ingredients , leaving them at or close to the original concentration they added to the gummy base. Collectively, the simple but innovative production method described here makes the production of

8 BE2022/5989 gummies that contain almost homogeneously distributed functional ingredients with minimal to no degradation and therefore a longer shelf life.

In embodiments, gummies produced by the disclosed method include one or more functional ingredients that are homogeneously or substantially homogeneously dispersed within the gummy base. Due to the essentially uniform and complete distribution of the functional ingredients within the gummy, the gummies are suitable for subdivision into subunits.

In embodiments, the gummies of a batch produced by the disclosed method comprise an equal or substantially equal amount of one or more functional ingredients.

It is critical that each gummy produced has a predetermined amount of the functional ingredients. In traditional methods, this becomes difficult because functional ingredients are added to the gummy base before the gummy base is deposited into molds. The problem is usually due to the requirement of low temperatures for functional ingredients as they are easily degraded at high temperatures and due to the rapid solidification of the gummy base at low temperatures, which together lead to uneven distribution of the functional ingredients in the gummy base and thus to gummies with an uneven amount of functional ingredients when the gummy base with functional ingredients is placed into molds or cut into smaller pieces.

According to a preferred embodiment, the method comprises the following steps: a. mixing a gummy base solution comprising one or more gelling agents; b. heating said gummy base solution to a temperature between 100°C and 135°C; c. depositing an amount of the gummy base solution into one or more mold cavities before molding; and to solidify the deposited quantity; d. once the temperature of the solidifying gummy base solution is lower than 95°C, injecting an amount of a solution of one or more functional ingredients into the solidifying gummy base solution; and e. Unmould the gummy

3 BE2022/5989

In embodiments, the gummy base must essentially contain at least one gelling agent and water or one or more water sources.

In embodiments, one or more gelling agents are used to create texture in water-based products that would otherwise be liquid. A wide variety of hydrocolloids, for example pectin, starch or gelatin, are available as gelling agents for the production of confectionery. The examples of gelling agents used in some embodiments include, but are not limited to, gelatin, gellan, pectin, agar, cellulose, guar gum, locust bean gum, carrageenan, modified starch, xanthan gum, tragacanth, acacia gum, karaya gum, locust bean. The use of gelling agents is well known in the art and many gelling agents for use in products for human or animal consumption are commercially available, e.g.

Type B Gelatin from Leiner Davis, Kelcogel® Gellan Gum manufactured by CP Kelco and a range of Ticagel® hydrocolloids from TIC Gums.

In some embodiments, plant-based gelling agents are used for the production of vegetarian and/or vegan alternatives of said gummies with functional ingredients. Non-limiting examples of said plant-based gelling agents used in the embodiments include pectin, agar, starch or modified starch.

In embodiments, the choice of gelling agent used may vary depending on the other ingredients of the gummy. The addition of certain ingredients can indirectly affect the pH and other characteristics of the gummy product, which in turn can greatly influence the gelling mechanism of gelling agents. Careful selection of the correct gelling agent is of utmost importance to achieve the desired texture.

One skilled in the art will understand that the choice of gelling agent to be used in the gummy base will depend on the pH of the gummy base, the interaction of the gelling agent with the carbohydrate component of the gummy base and/or the functional ingredients and the specific texture and consistency required for the final product. The type of gelling agent used also affects the set temperature of the matrix, which can become important for the properties of the functional ingredients to be included in the gummy, for example functional ingredients with low stability at high temperatures are more suitable use with the gelling agents that have a low set temperature.

In embodiments, the selection of an appropriate gelling agent is considered to be within the normal skill of one skilled in the art.

In embodiments, the amount of gelling agent added to the gummy base is non-limiting and varies depending on the final texture and palatability of the gummies.

In a preferred embodiment, the gummy base solution comprises a gelling agent at a level of 2 to 25% by weight of the gelling agent, more preferably from 3 to 20%, from 5 to 15%, even more specifically from 7 to 12% and all ranges and subranges in between.

In embodiments, the gummy compositions further include a variety of ingredients known to those skilled in the art.

In some embodiments, the gummy base solution further includes other ingredients such as one or more other carbohydrates, one or more hydrocolloids, one or more pH correctors, one or more sugars, one or more sugar substitutes, one or more sugar alcohols, one or more sugar syrups, one or more sweeteners, one or more flavourings, one or more natural or artificial flavourings, one or more colorings or other additives or a combination thereof.

In other embodiments, the gummy base may further comprise minerals, fruit juice and/or dairy products.

In embodiments, in the case of producing sugar-free functional ingredient gummies, sugar substitutes are used in the gummy base.

In embodiments, any of these various optional ingredients and any other ingredients known in the art to produce gummy candies may be used to prepare the gummy base solution, and the contents thereof are not particularly limited.

In embodiments, any conventional method can be used as a method for preparing the gummy base. For example, a gummy base can be prepared by dissolving at least one gelling agent and, if necessary, any combination of the above optional ingredients in a liquid, for example water, fruit juice or milk by heating. In embodiments, a gummy

1 BE2022/5989 base are prepared by first dissolving the gelling agent in liquid by heating to obtain an aqueous solution of the gelling agent and then adding/mixing any other optional ingredients into the aqueous gelling agent solution.

Optionally, the combination is heated (heat treated) using applied heat, a flame or a microwave. The gummy base solution and/or aqueous gelling agent solution is boiled in hot water, e.g. boiling on a stove, adding boiling water to a container or microwaving the gummy base solution together with water. In one aspect, boiling water (about 100°C) is added to a combination of gummy base ingredients.

There is no particular restriction on the order of addition of the ingredients and the aqueous gelling solution.

In certain embodiments, to prepare the gummy base solution, said solution is heated to or above 90°C, for example, said base solution is heated to 90°C, 95°C, 100°C, 110°C, 120°C, 130°C, 1409C.

In preferred embodiments, the gummy base solution is heated to a temperature between 100°C and 135°C, for example, between 105°C and 135°C, between 110°C and 135°C, between 115°C and 135°C, between 120°C and 135°C and all ranges and sub-ranges in between.

In embodiments, the gummy base solution is maintained at a temperature of at least 70°C and above after preparation. In embodiments, a heating agent is applied to the gummy base solution after its preparation to maintain the solution at the desired temperature.

In embodiments, the gummy base solution has a temperature of at least 70°C when deposited into the molds, and for example, the gummy base solution has a temperature of at least 70°C, at least 75°C, at least 80°C , at least 85°C, at least 90°C, at least 95°C, at least 100°C, at least 110°C, at least 115°C, at least 120°C, at least 125°C at least 130°C and any temperature in between during application in the molds. In preferred embodiments, the gummy base solution has a temperature between 95°C and 110°C when deposited into the molds.

In embodiments, the gummy base can be deposited into molds by pouring or injecting into molds.

Maintaining the high temperature of the gummy base while depositing it into the molds is important because the gummy base begins to solidify as it cools. The traditional methods of producing gummies with functional ingredients require mixing functional ingredients into the gummy base before depositing the gummy base into molds. These practices must compromise between the most appropriate gummy base temperature during deposition and keeping the functional ingredients stable and undegraded. Low setting temperature gelling agents can provide an alternative, but it is limiting in terms of texture and flavor as not all gelling agents are compatible with any additional ingredients in the gummy base. In embodiments, the technical difference of the method allows the deposition of the gummy base into the molds at any desired temperature, including the high temperatures.

In embodiments, the gummy base solution is poured or deposited into the molds and allowed to cool to the desired temperature before injecting the functional ingredients. In specific embodiments, the gummy base solution is cooled to a temperature less than 100°C prior to injection of the functional ingredients, preferably to 95°C, 90°C, 85°C, 80°C, 75°C, 70° C, 65°C, 60°C, 55°C, 50°C and all temperatures in between.

In embodiments, the gummy base is actively cooled to a temperature after being placed in the molds by means of a cooling element. In embodiments, the cooling element includes a fan that blows air to the gummy base and/or to the molds containing the gummy base. In other embodiments, the cooling element comprises a cooling block placed on and/or under the moulds.

In embodiments, a solution of one or more functional ingredients is injected into a solidifying gummy base solution comprising one or more gelling agents immediately after depositing the gummy base solution into a mold.

The addition of functional ingredients to the base solution at moderate temperatures ensures that the functional ingredients are not degraded by excessive heat.

In embodiments, the gummy base solution has a temperature between 50°C and 100°C at the time of injection of said one or more functional ingredient solutions, for example, said solution has a temperature between 100°C and 95°C, 95°C and 90 °C, 90°C and 85°C, 85°C and 80°C, 80°C and 75°C, 75°C and 70°C, 70°C and 65°C, 65°C and 60°C , 60°C and 55°C, 55°C and 50°C. In more preferred embodiments, the gummy base solution has a temperature between 95°C and 60°C, more preferably between 90°C and 65°C, even more preferably between 90°C and 70°C, and all ranges and subranges between them.

A skilled person will understand that the choice of the temperature of the gummy base before and/or during the injection of the functional ingredients will depend on the nature of the functional ingredient to be used, such as a temperature below the temperature that promotes the degradation and/or inactivation of the chosen functional ingredient, as well as the solidification temperature of the gummy base.

In one embodiment, the temperature of the gummy base solution at the time of injection may be between 60 and 90°C, depending on the active ingredients to be injected.

In embodiments, the functional ingredient solution is maintained at a temperature between 0°C and 30°C before and/or during injection into the gummy base solution. In a preferred embodiment, the functional ingredient solution is maintained at a temperature between 4°C and 30°C, between 4°C and 25°C, between 4°C and 22°C, between 10°C and 30°C, between 15°C C and 30°C, between 16°C and 28°C, between 18°C and 26°C, between 19°C and 24°C, between 19°C and 23°C, more preferably between 20°C and 22°C and all ranges and subranges in between.

One skilled in the art will understand that the nature of the functional ingredient chosen will determine the temperature at which the functional ingredient is held prior to injection. In embodiments, the functional ingredient is maintained at a temperature prior to injection at a temperature appropriate to prevent the ingredient from degrading or becoming dysfunctional. For example, in specific embodiments the functional ingredient is maintained between -20°C and 0°C, in other embodiments between 0°C and 4°C and/or between 4°C and 8°C.

In embodiments, the gummies produced according to the present method include one or more functional ingredients. The one or more functional ingredients are selected from the group of plant substances, nutritional supplements, vitamins, minerals, enzymes, hormones, proteins, probiotics, prebiotics, medicines, polypeptides and antigens.

In embodiments, the functional ingredients to be included in the gummies may be nutritional supplements that fulfill a specific physiological function or promote the health and/or well-being of the consumer, plant or herbal extracts and the like.

In some embodiments, one or more of the functional ingredients injected into gummies produced according to the described method may be a nutritional supplement. Illustrative, but not limiting, examples of nutritional supplements suitable for use with the delivery system of the present invention include probiotic bacteria, prebiotics, vitamins, enzymes, coenzymes, cofactors, antioxidants, minerals and mineral salts, amino acids and amino acid derivatives (e.g. dimethylglycine), peptides, proteins, gums, carbohydrates, phytochemicals, dextrose, phospholipids, other trace nutrients, oxygenators, brain stimulants, energy suppliers, metabolic intermediates, hormones, vegetable extracts, fatty acids (e.g. linoleic acid or conjugated linoleic acid), oat beta-glucan or other functional fibers, carnitine, bicarbonate, citrate or combinations thereof.

In embodiments, probiotic microorganisms in the form of live microbial nutritional supplements and recognized to confer a beneficial effect on an animal may be included in the gummies produced by the described method. Probiotic microorganisms are microorganisms that have a beneficial effect on a host by improving its intestinal microbial balance. Beneficial effects of probiotic microorganisms include activation of the immune system, prevention of bacterial overgrowth by pathogens, prevention of diarrhea and/or restoration of intestinal flora. Examples of probiotic microorganisms include, but are not limited to, Bifidobacterium (such as Bifidobacterium longum B129,

Bifidobacterium longum B128, Bifidobacterium adolescentis Bad4 and Bifidobacterium lactis Bbl2), Lactobacillus (such as Lactobacillus johnsonii and Lactobacillus paracasei),

Streptococcus and Saccharomyces.

In embodiments, the amount of probiotic included in the gummy will vary depending on the specific needs. In preferred embodiments, the amount of lactic acid bacteria in one gummy can be between 102 and 101? count/gram, for example between 107 and 1011! count/gram, or between 108 and 1019 count/gram.

In embodiments, prebiotics may be included in the gummy base alone or in combination with probiotic bacteria. Prebiotics include carbohydrates, generally oligosaccharides, and have the ability to resist hydrolysis by enzymes in the digestive tract of animals and thus can reach the large intestine undegraded to provide a carbohydrate substance particularly suitable for the growth of probiotic bacteria. Oligosaccharides can be produced from glucose, galactose, xylose, maltose, sucrose, lactose, starch, xylan, hemicellulose, inulin or a mixture thereof. Purified commercial products such as fructooligosaccharide contain more than about 95% solids in the form of oligosaccharides. Prebiotics often include a mixture of fructooligosaccharide and inulin, for example PREBIO1® or a mixture of commercially available RAFTILOSE® and RAFTILINE®, commercialized by Orafti.

Such a prebiotic has been shown to improve the immune system's response.

In other embodiments, suitable nutritional supplements include vitamins and minerals that the body cannot normally synthesize, and that are necessary to ensure normal growth and/or daily body maintenance. In the context of the present disclosure, the vitamins may be water-soluble or fat-soluble vitamins. Examples include, but are not limited to, vitamin A (axerophtol or retinol), vitamin D, vitamin E (alpha tocopherol), vitamin K, vitamin B and/or PP (niacinamide or nicotinamide), and vitamin C (L-ascorbic acid).

The dosage of vitamins in the gummies produced with the described method can be adjusted to specific needs. In a general but not limiting example, one gummy may contain a fraction of the recommended daily allowance (RDA) of the desired vitamin. For example, assuming a daily consumption of five gummies, and according to European RDA recommendations, vitamin A can be used up to 160 µg, typically between 70 µg and 90 Hg per gummy; Vitamin C up to 12 mg, typically between 5 mg and 7 mg per gummy;

Vitamin E up to 2 mg, typically between 0.8 mg and 1.2 mg per gummy; Vitamin D up to 1 µg, typically between 0.4 µg and 0.6 µg per gummy; Vitamin BI up to 0.28 mg, typically between 0.12 mg and 0.15 mg per gummy.

In embodiments, antioxidants may be included in the gummies produced according to the present invention, alone or in combination with other functional agents, such as glutathione, peroxidase, superoxide dismutase, catalase, coenzyme Q10, honey tocopherols and other tocopherols, lycopenes, beta-carotene or other carotenoids, quertin, rutin, flavonoids, catechins, anthocyanins, eleutherosides and ginsenosides. Some of these antioxidants can be found in significant amounts in plant extracts. Examples include Ginko Biloba leaves which contain Gingko flavanoids, Blueberry fruits which contain anthocyanides, Ginseng roots which contain ginsenosides,

Eleutherococcus roots containing eleutherosides. The biologically active agent may also be a phytochemical such as polyphenol, procyanidin, phenolic acid, catechin or epicatechin, isoflavone, terpene or other phytonutritive plant material.

In embodiments, minerals are another suitable example of functional ingredients. Minerals are macronutrients such as sodium, potassium, calcium, magnesium, phosphorus or trace elements such as iron, zinc, copper, selenium, chromium, iodine or a combination thereof. Macronutrients are known to play an essential role in complex metabolisms of the body, such as in cellular cation exchange, for example, calcium is an essential component of the skeleton.

In embodiments, functional ingredients can be selected from trace elements which are minerals present in the human body in an amount generally less than 5 g. An example of a trace element is zinc, which has antioxidant properties, helps in the synthesis of metallothionein, is an essential factor in protein synthesis and helps improve the function of the immune system.

For example, in embodiments, an amount of zinc can be incorporated into the gummies according to the EU RDA recommendations. Selenium is also an antioxidant and is a cofactor for glutathione peroxidase. Selenium is known to contribute to muscle and sperm integrity and also plays a role in liver metabolism. Selenium deficiencies can lead to serious heart, bone or neuromuscular damage. For example, according to the European RDA recommendations, an amount of Selenium may be included in the gummies.

Other nutritional supplements that might be suitable for use as functional ingredients according to the method include amino acids, di-peptides or polypeptides or proteins or essential fatty acids. A specific example of an amino acid is glutamine which provides fuel to gastrointestinal and immune cells, reduces bacterial translocation and helps prevent muscle loss and improves nitrogen balance. Examples of peptides are the glycopeptides of milky origin that inhibit the adhesion of the bacteria responsible for dental plaque and caries. More specifically, dental and anti-plaque caries agents of this type include active ingredients selected from kappa-caseino-glycopeptides and deacylated derivatives thereof (also known as “CGMP”). Such active ingredients only work on the plaque after a few seconds in the mouth. Other peptides include phosphopeptides or salts thereof with anti-caries properties such as those with 5 to 30 amino acids including the sequence A-B-C-D-E where A, B, C, D and E are independently phosphoserine, phosphothreonine, phosphotyrosine, phosphohistidine, glutamate and aspartate, and compounds, in particular compositions for teeth, including this one.

Other examples of polypeptides are cysteine, acetylcysteine, cysteine methionine or a combination thereof. Cysteine and its derivatives are known to aid in defense against oxidative stress and protein synthesis.

Other nutritional supplements suitable for use as a functional ingredient according to the present disclosure include creatine, caffeine, bee pollen, royal jelly, chitosan, chondroitin, functional fibers, phospholipids, enzymes known to aid digestion (such as papain, bromelain and lipases). , extracts of shark cartilage, glucosamine, methylsulponylmethane (MSM), pregnenolone, brewer's yeast, blue-green algae, omega 3, collogen and the like.

In embodiments, the nutritional supplement to be used according to the present method may be a vegetable extract, such as guarana, Gingko biloba, kola nut, hydrastis canadensis (Goldenseal), Goto kola, schizandra, elderberry, St. John's wort, valerian and ephedra and ephedra alkaloids, evening primrose oil , beta-sitosterol, cafestol, D-limonene, kabweol, nomilin, oltipraz, sulphoraphane, tangeretin, black tea, white tea, java tea, folic acid, garlic oil, fiber,

jojoba, bitter melon, green tea extract, lemon oil, mace, licorice, menthol, onion oil, orange oil, rosemary extract, milk thistle extract, Echinacea,

Siberian ginseng or Panax ginseng, lemon balm, Kava Kava, Yerba Mate, bilberry, soy, grapefruit, seaweed, hawthorn, lime blossom, sage, cloves, basil, curcumin, taurine, wild oat herb, dandelion, gentian, aloe vera, hops, cinnamon, peppermint, grape chamomile, fennel, marshmallow, ginger, slippery elm, cardamom, coriander, anise, tim, rehmannia, eucalyptus, menthol, citrus aurantium and schisandra.

In specific embodiments, the functional ingredients to be included in the gummies may be drugs, therapeutic and/or diagnostic compounds. Representative examples include, but are not limited to, antitumor compounds such as tamoxifen, doxyrubicin, taxol, cisplatin; antiviral compounds such as ddl and ddA, anti-inflammatory compounds such as NSAIDs and steroids; antibiotic compounds such as antifungal and antibacterial compounds; cholesterol-lowering medications, antihypertensives, vasoconstrictors, sedatives, antihistamines, decongestants, expectorants and anti-nausea agents, and contrast agents for medical diagnostic imaging.

Selection of suitable functional ingredients for inclusion in the gummies for administration to a particular animal or human is considered to be within the ordinary skill of a person skilled in the art and it is understood that functional agents suitable for administration to humans may differ from those suitable for other animals. Furthermore, it will be appreciated that inappropriate combinations of functional agents, for example those that interact with each other, should not be included in the same gummy.

In embodiments, functional ingredient gummies produced in accordance with the present disclosure may contain specific combinations of any of the functional ingredients discussed above. A wide variety of such combinations of functional ingredients are known in the art to provide specific physiological benefits and are suitable for inclusion in a gummy produced in accordance with the invention.

In embodiments, a solution of one or more functional ingredients is preferred by dispersing said functional ingredients in a liquid.

In embodiments, said liquid is an aqueous solvent such as water or fruit juice.

In other embodiments, said liquid is an organic solvent such as oil wherein said oil may be of vegetable and/or animal origin.

In embodiments, the amount of functional ingredients in said functional ingredient solution is adjusted and varies depending on the desired concentration of functional ingredients in the final product wherein the final product is a gummy with functional ingredients.

In embodiments, the volume of the solution of one or more functional ingredients injected into the gummy base varies depending on the concentration of the functional ingredients in the solution.

In embodiments, the volume of solution of one or more functional ingredients injected into the gummy base varies depending on the desired concentration of functional ingredients in the final product where the final product is a gummy with functional ingredients.

In embodiments, the volume of functional ingredient solution injected into the gummy base may be up to 40% by volume of the final product, the gummy produced by the disclosure. In embodiments, the volume of injected functional ingredients can be 35%, 30%, 25%, 20%, 15%, 10%, 5%, 1% per volume of the final product. For example, in preferred embodiments, a gummy may comprise 1 part functional ingredient solution and 3 parts gummy base.

In embodiments, the solution of one or more functional ingredients may further comprise one or more other excipients. In embodiments, said further additives can be selected from non-limiting examples of aromas and/or coloring agents.

In embodiments, the solution of one or more functional ingredients may further include one or more other carbohydrates, hydrocolloids, sugars, sugar alcohols, sugar syrups, sweeteners, pH correctors, flavors, natural or artificial flavors, colorants or other excipients or any combination thereof.

In embodiments, functional ingredients are incorporated into the gummy at levels sufficient to affect the structure or function of the body when taken regularly. Such levels are known in the art or can be easily determined by an experienced technician. Obviously, the total daily intake may be based on the administration of one unit of the gummy with functional ingredients, or it may be based on the administration of more or less than one unit. The amount of functional ingredients in the final product will therefore vary depending on the size of the units and the number to be administered daily.

In embodiments, the weight of one or more functional ingredients is up to 40% of the total weight of a gummy. In embodiments, the weight of the injected functional ingredients may be 35%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, and all ranges therein by weight of the final product.

In preferred embodiments, the functional ingredient content of the gummy produced may be up to one quarter of said gummy, such as 1 part functional ingredient and 3 parts gummy base, such that the total amount of functional ingredients amounts to approximately 25 percent by weight of the final product gummy produced according to the disclosure. matters. In embodiments of the present invention, the total amount of functional ingredients constitutes up to 1%, 5%, 10%, 15%, 20% or 25% by weight of a produced gummy. In another preferred embodiment, the total amount of functional ingredients constitutes between 5% and 25% of the weight of a gummy.

In embodiments, molding of a gummy is performed using a Mogul process or by injection molding from preforms.

One skilled in the art will appreciate that the gummy mixture is also easily adaptable to extrusion methods.

Gummies or gummy candies are typically manufactured by the Mogul system in which starch shapes are formed by making a number of depressions of the desired shape in a bed of starch. In the Mogul system, the ingredients are mixed at the correct temperature and then the liquid mixture is deposited into each cavity of the starch mold, which forms the confectionery and helps reduce moisture content. The deposited confectionery is typically dried for about 12-72 hours to achieve the desired moisture content of about 10 to 30% by weight. Gummies can also be manufactured by injecting fill containers or mold cavities that have been preformed to a suitable size and shape with the liquid mixture and solidifying the mixture. The food pieces (gummies) formed with gelled starch are then removed from the containers, the starch is recycled.

In embodiments of the disclosure, the gummy base is deposited into the mold according to any of the procedures known in the art. In embodiments, the solution of one or more functional ingredients is injected into the gummy base that is deposited into the mold. In embodiments, the gelled shaped gummies are then removed from the containers.

In embodiments, pH correctors may be added to the gummy base and/or functional ingredient solution before or after the injection of the functional ingredient solution into the gummy base. pH is important for the solubility of the mass, such as gummy base ingredients or functional ingredients. It will be clear to those skilled in the art that the pH of the gummy base solution and/or said functional ingredient solution may vary based on the ingredients added to the solutions. pH carries further importance in the final solidification of the mixture.

In embodiments, the pH of the gummy base solution has a pH between 2.0 and 8.5, for example between 2 and 5, between 5 and 8.5, between 3 and 7, and all ranges and subranges in between.

In embodiments, the pH of the functional ingredient solution has a pH between 2.0 and 8.5, for example between 2 and 5, between 5 and 8.5, between 3 and 7, and all ranges and subranges in between.

In embodiments, further pH correctors are added to the gummy base solution and/or solution of one or more functional ingredients and/or to the final gummy mixture comprising gummy base and solution of one or more functional ingredients for the purpose of achieving of a desired pH of the final mixture and not to hinder solidification.

In embodiments, the final gummy mixture consisting of gummy base and solution of one or more functional ingredients has a pH between 2.0 and

8.5, for example between 2 and 5, between 5 and 8.5, between 3 and 7 and all ranges and subranges in between.

In a second aspect, the present invention relates to a system for producing gummies with functional ingredients. The system includes at least one liquid container, a pump and at least one dispensing device, wherein the at least one dispensing device comprises an array of multiple injectors, for dispensing a measured dose of the solution of functional ingredients into one or more solidifying gummies contained in a mold are placed.

In embodiments, the system comprises at least one liquid container suitable for containing a solution of said functional ingredients, a pump, preferably a vacuum pump, for pumping at least an amount of a solution of functional ingredients from said liquid container to a dispensing device , wherein said delivery device comprises an array of multiple injectors, each injector comprising an injection needle, for delivering a measured dose of said solution of functional ingredients into one or more solidifying gummies placed in a mold.

In embodiments, the liquid container and the dispensing device of the said system are in liquid communication.

In embodiments, the system includes a conveyor for transporting molds of solidifying gummies to the dispensing device. In embodiments, the conveyor is located beneath the dispensing devices and molds containing solidifying gummies are conveyed by the conveyor beneath the dispensing device, preferably with each mold cavity positioned under one injector of the dispensing device.

In embodiments, the dispensing device can move horizontally and vertically. The movement of the delivery device allows the desired positioning of each injector over a mold cavity.

In embodiments, the injection needle has an inner diameter of 0.5 mm to 3.5 mm. For example, the injection needles have an inner diameter of 0.5 mm to 3 mm, 0.75 mm to 3 mm, 1 mm to 3 mm, 1 mm to 2 mm, 2 mm to 3 mm and all ranges and sub-ranges in between.

In embodiments, the number of injectors and the orientation of said injectors of said dispensing device is variable. In some embodiments, said delivery device may have a total of 5 injectors, 10 injectors, 20 injectors or 100 injectors. In other embodiments said dispensing device may have a total of 20 injectors divided into ten rows (10x2), in another embodiment said total of 20 injectors may be divided into 4 rows (4x5).

In embodiments, the system further includes a second dispensing device for depositing gummy base liquid into the mold cavities.

In further embodiments, the system further includes a heating element such as a heater to control and/or maintain the gummy base at a desired temperature.

In embodiments, the heating element may be used to control the temperature of the gummy base before, during and/or after application to the molds or mold cavities.

In further embodiments, the system further includes a cooling element to cool the gummy base to a desired temperature after it has been placed in the molds.

In embodiments, the cooling element comprises a fan and/or cooling block.

In embodiments, the disclosed device further comprises one or more vacuum pumps that can be activated for sucking liquid from at least one liquid container.

In embodiments, the disclosed device further includes one or more sensors. Examples of sensors include, but are not limited to, motion sensors, light sensor, probes, float switch, or tuning fork.

In embodiments, the sensors can be used to determine fluid volumes. In preferred embodiments, sensors are used to determine fluid volumes in the fluid containers and/or to determine the volume of fluid ejected from injectors and/or to determine the volume of fluid in each mold cavity.

In embodiments, sensors are used to determine the position of injectors, for example for the correct positioning of the injectors above the mold cavities.

In embodiments, the disclosed device further includes a CPU for automated transfer of liquids from the liquid containers to at least one liquid dispensing device and to molds or a combination thereof.

In another embodiment, the ejection of fluid from the injectors is controlled by programmable solenoid valves.

In one embodiment, all injectors simultaneously inject liquid into the mold cavities. In another embodiment, only a selection of the injectors inject liquid into the mold cavities.

The invention is further described by the following non-limiting examples which further illustrate the invention and are not intended, nor should they be construed, to limit the scope of the invention.

EXAMPLES and/or DESCRIPTION OF THE FIGURES

The present invention will now be further explained by means of the following examples. The present invention is by no means limited to the examples given or to the embodiments shown in the figures.

Example 1: Preparation of a solution containing vitamin C

Vitamin C solution is prepared by dissolving 10 g of ascorbic acid in 100 ml of water.

Example 2: Production of gummies with vitamin C

A gummy base was prepared with ingredients by weight: glucose syrup 55%, glycerol 20%; 7.5% gelatin and 17.5% water, total 100%.

Ingredients were mixed and the mixture was heated to 100°C to dissolve the components. The resulting gummy base was kept at 90°C and 4.5 ml of the gummy base was filled into a hemispherical sunken starch mold. Immediately after molding, 0.5 ml of room temperature vitamin C solution prepared in Example I was injected into the gummy base, yielding a gummy mixture with a total volume of 5 ml containing 50 mg of vitamin C. The gummy mixture was allowed to dry for 48 hours at 40°C and the vitamin C gummies were removed from the mold.

Example 3: Analysis of the stability of vitamin C and its even distribution in produced gummy

To determine the stability of vitamin C in the gummy that was produced according to

To investigate Example 2, the gummy candy was cut into 5 equal pieces and dissolved in 100 ml of distilled water and the vitamin C content of the gummy candy was determined by high performance liquid chromatography (HPLC). The percentage of vitamin C (by weight) was determined by comparing the mean response of vitamin C in each sample to the mean response of a stock solution at known concentrations. The average weight percentage of vitamin C for the samples was approximately 9%. This corresponds to the expected amount of 10% vitamin C in the final product. To confirm the uniform distribution of vitamin C content in the gummy base, the vitamin content of each piece of a gummy is compared with each other. The results showed a similar distribution with a deviation of +/- 10%.

The analysis was conducted for 10 randomly selected gummies per batch to confirm the same or significantly similar vitamin C content among the gummies produced in a single batch. The results showed a similar distribution with a deviation of +/- 5%.

It is believed that the present invention is not limited to any form of realization as previously described and that some modifications can be added to the presented example of manufacture without reconsidering the appended claims. For example, the present invention has been described with reference to gummies containing vitamin C, but it is clear that the invention can be applied to the production of gummies containing other functional ingredients.

FIGURE DESCRIPTION

Figure 1 shows a schematic drawing of an implementation of a production system for gummies with functional ingredients. The system shown consists of a liquid container (1), a dispenser (2) with a series of multiple injectors (5), tubes for liquid connection (3), a vacuum pump (4), electronic valves (6 and 7), a second pump (8), conveyor (9) and a tray (10).

A solution of functional ingredients is stored in a liquid container (1). The liquid container (1) is in liquid connection with said dispensing device (2) via pipes (3). A vacuum pump (4) is used to pump at least an amount of a solution of functional ingredients from said liquid container to said dispensing device.

Said solution of functional ingredients is supplied to the dispenser and is then ejected from said series of injectors (5). The electronic valves (6 and 7) are used to regulate the flow of said solution. A conveyor belt (9) is placed under the dispensing device to place the trays (10) under the injectors with the trays containing a solidifying gummy base in the mold cavities.

It is clear that the method of the invention and its applications are not limited to the examples presented.

Claims (16)

CONCLUSIONS 1. Method for producing gummies with one or more functional ingredients, the method comprising the following steps: a. mixing a gummy base solution containing one or more gelling agents; b. heating said gummy base solution to a temperature between 100°C and 135°C. c. depositing an amount of the gummy base solution into one or more molds for shaping; and to solidify the deposited quantity; d. once the temperature of the solidifying gummy base solution is in the range of 60°C to 95°C, injecting an amount of a solution of one or more functional ingredients into the solidifying gummy base solution; and e. Unmould the gummy The method according to any one of the preceding claims, wherein said gummy base solution has a temperature of at least 70°C during its application into moulds. The method according to any one of the preceding claims, wherein said gummy base solution is actively cooled to a predetermined temperature after depositing said solution into the molds and prior to injection of the functional ingredients into said solution. The method according to any one of the preceding claims, wherein said gummy base solution has a temperature between 50°C and 90°C at the time of injection of said one or more functional ingredient solutions. The method according to any of the preceding claims, wherein said functional ingredient solution is maintained at a temperature between 0°C and 30°C prior to and/or during injection into said gummy base solution. The method according to any of the preceding claims, wherein the one or more gelling agents are selected from gelatin, gellan, pectin, agar, cellulose, one or more starches or their derivatives and/or any combination thereof. The method according to any of the preceding claims, wherein the one or more functional ingredients are selected from the group of plant substances, nutritional supplements, vitamins, minerals, enzymes, hormones, proteins, probiotics, prebiotics. The method according to any of the preceding claims, wherein said solution of one or more functional ingredients is prepared by dispersing said one or more functional ingredients in a liquid, preferably in water or oil. The method according to any of the preceding claims, wherein said solution of functional ingredients further comprises other additives such as aromas and/or coloring agents. The method according to any one of the preceding claims, wherein said base solution further comprises one or more other carbohydrates, sugars, sugar alcohols, sugar syrups, sweeteners, pH correctors, flavors, natural or artificial flavors, colorants or a combination thereof. The method according to any of the preceding claims, wherein the weight of the functional ingredient is up to 40% of the total weight of a gummy. 12. A system for producing gummies with functional ingredients, said system comprising at least one liquid container (1) suitable for containing a solution of said functional ingredients, a pump (8), preferably a vacuum pump (4 ), for pumping at least an amount of a solution of functional ingredients from said liquid container to a dispensing device (2), said dispensing device comprising an array of multiple injectors, each injector comprising an injection needle (5), for dispensing a measured dose of said solution of functional ingredients in one or more solidifying gummies placed in a mould, and wherein this system is suitable for carrying out the process according to claims 1 to 12. The system of claim 13, wherein said injection needle has an inner diameter of 0.5 mm to 3 mm. The system according to claims 13 or 14, wherein the system comprises a conveyor (9) for transporting molds with solidifying gummies to the dispensing device (2). The system of claims 13, 14 or 15 wherein the system includes a second dispensing device for depositing said gummy base liquid into the mold cavities, and a heating element to control or maintain the temperature of said gummy base liquid and optionally a cooling element to cool the gummy base deposited in the moulds. 16. The system according to claims 12, 13, 14 or 15 further comprises one or more sensors for determining liquid volumes; a CPU for the automated transfer of liquids from the liquid reservoirs to at least one liquid dispensing device (1) and to molds or a combination thereof.