GB2625089A - Method and system for making gummy consumables containing functional ingredients - Google Patents

Abstract

A method for producing a gummy with functional ingredient(s) comprising depositing a gummy base into a mold and injecting a functional ingredient solution with a temperature lower than 50℃ into the gummy base before it is fully set. Preferably, the gummy base solution comprises gelling agent(s) and it is heated to between 100-135°C before being deposited in a mould. Once the base temperature is below 95°C, the functional ingredient solution is injected into the gelling gummy base solution. Also claimed is a system for producing the gummies comprising functional ingredient container(s) 1, pump 4, for pumping the functional ingredient solution through tube 3 to a dispenser 2 comprising an array of multiple injectors 5. Each injector comprises an injection needle for dispensing a measured dose of functional ingredients into one or more jellifying gummies in a mold tray 10. Preferably, there is a second pump 8, the mould tray is on a conveyor belt 9 and the flow of solution is controlled by valves 6 and 7. The method may minimize degradation of the functional ingredients, which may be uniformly dispersed within the gummy.

Description

METHOD AND SYSTEM FOR MAKING GUMMY CONSUMABLES

CONTAINING FUNCTIONAL INGREDIENTS

FIELD OF THE INVENTION

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

BACKGROUND

Nutritional and dietary supplements such as multi-vitamins and minerals, botanicals and herbal extracts have grown in popularity, as evidenced by the tremendous growth in 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, more commonly referred as such as gummy candies or gummies.

Gummy candy is a confectionery with a soft texture mainly made from gelatins and/or pectins to which food sweeteners, flavorings and colorants are added. In recent years gummy candy containing functional ingredients is popular because of its simplicity and taste.

Most functional ingredients are easily affected by light, heat and pH and it is often difficult to ensure the durability of the product. Depending upon the method of manufacturing the confectionery matrix, the active ingredient may suffer from deterioration or damage due to heat and/or mechanical stresses in the manufacturing process.

Producing gummies includes mixing the gummi confection ingredients such as sugar, glucose syrup, gelatin, and water, cooking the mixture to obtain a molten gelatin mixture which is then quickly poured into the molds -when still hot -and allowed to cool and set in the mold, prior to packaging or consumption. The cooking step of the gummy mixture in high temperatures is not compatible with the stability of the functional ingredients as they tend to degrade in high temperatures. Hence, the described methods for making gummies with fuctional ingredients usually chose the addition and mixing of said ingredients after the cooking step. Even in this approach, the molten gelatin mixture needs to be kept at a certain temperature around 90C and above to prevent an early setting/jellying of the mixture before it is deposited into the molds.

Inclusion of the functional ingredients further entails a modification of the solubility of the gummy ingredients and of the pH which entails a further hindrance to the final jellification of the mixture.

SUMMARY OF THE INVENTION

The present invention and embodiments thereof serve to provide a solution to one or more of above-mentioned disadvantages. To this end, the present invention relates to a method for producing a 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 where the solution has a temperature of less than 50 ° C into a gelling gummy base solution which is comprising one or more gelling agents immediately after depositing the gummy base solution in a mold. The solution is injected before the finalization of the gelling process.

Injecting the functional ingredient solution into the gummy base after the deposition of the gummy base into the mold assists in a smooth deposition of the gummy base when it is still hot and in liquid form and minimizes the degradation of the functional ingredients by allowing the coiling of the base in the mold before the injection of the functional ingredients.

Preferred embodiments of the method are shown in any of the claims 2 to 12.

In a second aspect, the present invention relates to a system for producing gummies with functional ingredients according to claim 13. The system is comprising at least one liquid container suited 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 dispenser, wherein said dispenser comprises an array of multiple injectors, each injector comprising an injection needle, for dispensing a measured dose of said solution of functional ingredients into one or more jellifying gummies positioned into a mold.

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

DESCRIPTION OF FIGURES

The following description of the figures of specific embodiments of the invention is merely exemplary in nature and is not intended to limit the present teachings, their application or uses. Throughout the drawings, corresponding reference numerals indicate like or corresponding parts and features.

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

DETAILED DESCRIPTION OF THE INVENTION

The present invention discloses a method for manufacturing aiming to resolve at least some of the problems and disadvantages discussed below by injecting the functional ingredients into the blend after the blend is deposited into the mold forms. Gummies have been becoming a preferred delivery system for the functional ingredients by the producers as they offer a longer shelf life to the functional ingredients compared to capsules or tablets and by the consumers due to their easy consumption and preferred taste.

Production of gummies requires heating of gummy blend to high temperatures to liquefy and deposition of the gummy blend into the mold forms while it is still in the liquid state and allow cooling for the final shape of the gummies.

Homogenous introduction of functional ingredients into gummies requires the addition of the ingredients while the gummy bled is still in the liquid state, hence hot, which leads to the degradation of the functional ingredients. One approach to solve the problem might be adding the functional ingredients after the blend is cooled down to a certain temperature. But this approach conflicts with the deposition of the gummy bled into the mold forms and molding procedure.

Definitions Unless otherwise defined, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, term definitions are included to better appreciate the teaching of the present invention.

As used herein, the following terms have the following meanings: "A", "an", and "the" as used herein refers to both singular and plural referents unless the context clearly dictates otherwise. By way of example, "a compartment" refers to one or more than one compartment.

"About" as used herein referring to a measurable value such as a parameter, an amount, a temporal duration, and the like, is meant to encompass variations of +/20% or less, preferably +/-100/0 or less, more preferably +/-5% or less, even more preferably +/-1% or less, and still more preferably +/-0.1% or less of and from the specified value, in so far such variations are appropriate to perform in the disclosed invention. However, it is to be understood that the value to which the modifier "about" refers is itself also specifically disclosed.

"Comprise", "comprising", and "comprises" and "comprised of" as used herein are synonymous with "include", "including", "includes" or "contain", "containing", "contains" and are inclusive or open-ended terms that specifies the presence of what follows e.g. component and do not exclude or preclude the presence of additional, non-recited components, features, element, members, steps, known in the art or disclosed therein.

Furthermore, the terms first, second, third and the like in the description and in the claims, are used for distinguishing between similar elements and not necessarily for describing a sequential or chronological order, unless specified. It is to be understood that the terms so used are interchangeable under appropriate circumstances and that the embodiments of the invention described herein are capable of operation in other sequences than described or illustrated herein.

The recitation of numerical ranges by endpoints includes all numbers and fractions subsumed within that range, as well as the recited endpoints.

The expression "Wo by weight", "weight percent", "%wt" or "wt%", here and throughout the description unless otherwise defined, refers to the relative weight of the respective component based on the overall weight of the formulation.

Whereas 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 clear per se, by means of further exemplification, the term encompasses inter alia a reference to any one of said members, or to any two or more of said members, such as, e.g., any or etc. of said members, and up to all said members.

The term "gummy", "gummy candy", "gummy confectionary", "gummy consumables" are used herein interchangeably and "gummies" refers to plurality 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 can be in a wide variety 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 mitigation of disease or illness, 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 particularly to the ISLI European definition that states that a functional food can be regarded as "functional" if it is satisfactorily demonstrated to affect beneficially one or more target functions in the body, beyond adequate nutritional effects in a way that is either an improved state of health and well-being and/or reduction of 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, botanical extracts, enzymes, hormones, proteins, polypeptides, antigens, nutritional supplements such as fatty acids, antioxidants, vitamins, minerals, as well as other pharmaceutically or therapeutically useful compounds. The functional ingredients may include ingredients having active effects in 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 may include echinacea, Siberian ginseng, ginko biloba, kola nut, goldenseal, gob o kola, schizandra, elderberry, St. Johns Wort, valerian and ephedra.

The term "nutritional 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 term "gelling agents", "gellants", "thickening agents", "thickeners" or "hydrocolloids" as used herein interchangeably. 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 of ordinary skill in the art can select a suitable gelling agent or hydrocolloid depending on the desired final texture of the starch molded piece. There are some gummi confections made with pectin or starch instead of gelatin, making them suitable for vegetarians.

Unless otherwise defined, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, definitions for the terms used in the description are included to better appreciate the teaching of the present invention. The terms or definitions used herein are provided solely to aid in the understanding of the invention.

Reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment but may. Furthermore, the particular features, structures or characteristics may be combined in any suitable manner, as would be apparent to a person skilled in the art from 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 meant to be within the scope of the invention, and form different embodiments, as would be understood by those 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 disclosed. The method comprises injecting an amount of a solution of one or more functional ingredients, said solution has a temperature of less than 500 C into a gelling gummy base solution comprising one or more gelling agents after depositing said gummy base solution in a mold, wherein said the gelling process is not yet finalized when injecting.

The inventors have unexpectedly observed that the injection of the functional ingredients into the gummy base after the gummy base is deposited into the molding cavities allowed the unified distribution of the functional ingredients through the gummy base and minimized the degradation of the functional ingredients, keeping them at or close to the initial concentration that they have added to the gummy. Collectively the simple yet innovative production method as disclosed here allows the production of gummies comprising almost homogenously distributed functional ingredients with minimal to no degradation hence increased shelf life.

In embodiments, gummies produced with disclosed method comprise one or more functional ingredients that are homogenously or substantially homogenously dispersed within the gummy base. Due to the substantially uniform and complete dispersion of the functional ingredients within the gummy, the gummies are suitable for division into sub-units.

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

It is crucial for each gummy produced to have predetermined amount of said functional ingredients. In classical methods, this becomes difficult as functional ingredients are added to the gummy base before the gummy base is deposited into molds. The problem is mostly due to requirement of low temperatures for functional ingredients as they are easily degraded in high temperatures and due to the fast setting of the gummy base in low temperatures which together lead to patchy distribution of functional ingredients in the gummy base thus, gummies with uneven amount of functional ingredients when the gummy base with functional ingredients is deposited into molds or cut into smaller pieces.

According to a preferred embodiment, the method comprising the following steps: a. mixing of 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 for molding; and allowing said deposited amount to start jellifying; d. once the temperature of the gelling gummy base solution is below 95°C, injecting an amount of a solution of one or more functional ingredients into the gelling gummy base solution; and e. Demolding the gummy In embodiments, the gummy base mainly needs to contain at least one gelling agent and water or one or more sources of water.

In embodiments, one or more gelling agents are used to create texture in water-based products that would otherwise be runny. A wide variety of hydrocolloids, for example, pectin, starches or gelatin, are available as gelling agents for confectionery production. 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 available commercially, for example, Type B gelatine from Leiner Davis, Kelcogel0 Gellan Gum manufactured by CP Kelco and a range of Ticagel® hydrocoUoids 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, choice of gelling agent used may vary depending on the other ingredients of the gummy. The addition of certain ingredients can indirectly impact the pH and other characteristics of the gummy product, which in turn can have a major influence on the gelling mechanism of gelling agents. Careful selection of the right gelling agent is paramount to achieving the desired texture.

One skilled in the art will appreciate that the selection of the 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 particular texture and consistency required for the final product. The type of gelling agent used will also affect the set temperature of the matrix which may become important for the properties of the functional ingredient(s) to be incorporated into the gummy, for example functional ingredients with low stability in high temperatures are more suitable to 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 ordinary skills of a worker in the art.

In embodiments, the amount of the 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 from 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 the ranges and subranges therein between.

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

In some embodiments, the gummy base solution further comprises 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 substitutes of sugar, one or more sugar alcohols, one or more sugar syrups, one or more sweeteners, one or more aromas, one or more natural or artificial flavorings, one or more coloring agents or other excipients 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 gummies with functional ingredient substitutes of sugar is 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 content thereof is not particularly limited.

In embodiments any conventional method as a method for preparing the gummy base can be used. For example, a gummy base can be prepared by dissolving at least one gelling agent, and if necessary, any combination of above optional ingredients, in a liquid, e.g., water, fruit juice or milk by heating. In embodiments, gummy base may be prepared by first dissolving the gelling agent in liquid by heating to obtain an aqueous solution of gelling agent and then adding/mixing any other optional ingredients into said aqueous gelling agent solution.

Optionally, the combination is heated (heat-processed) 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., stovetop boiling, the addition of boiling water to a container, or microwaving the gummy base solution along with water. In one aspect, boiling water (about 100° C.) is added to a combination of gummy base ingredients.

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

In particular embodiments, for the preparation of 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, 140 °C.

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 the ranges and subranges therein between.

In embodiments, the gummy base solution is kept at a temperature of at least 70°C and above after preparation. In embodiments a means of heating applied to the gummy base solution after its preparation to keep said solution at desired temperature.

In embodiments, the gummy base solution is at a temperature of at least 70°C when being deposited into the molds, for example, the gummy base solution is at 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 therein between during its deposition into the molds. In preferred embodiments, the gummy base solution is at a temperature between 95°C and 110°C when being deposited into the molds.

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

Maintaining the high temperature of the gummy base during its deposition into the molds is important as the gummy base starts to set as it starts too cool down. The traditional methods for producing gummies with functional ingredients requires mixing of functional ingredients into the gummy base before the deposition of gummy base into molds. These methods, have to compromise between the most suitable gummy base temperature during the deposition and keeping the functional ingredients stable, and undegraded. Gelling agents with low setting temperature may offer an alternative but it is limiting in terms of texture and taste as not all gelling agents are compatible for any additional ingredients in the gummy base. In embodiments, the technical difference of the method allows for 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 is allowed to cool to a desired temperature prior to injection of the functional ingredients. In specific embodiments, gummy base solution is cooled down to a temperature lower than 100°C prior to injection of the functional ingredients, preferably to 95°C, 90°C, 85°C, 80°C, 75°C, 70, 65°C, 60°C, 55°C, 50°C and all the temperatures therein between.

In embodiments, the gummy base is actively cooled down to a temperature after its deposition into the molds by means of a cooling element. In embodiments said cooling element comprises a fan blowing air to the gummy base and/ or to the molds comprising the gummy base. In other embodiments, the cooling element comprises a cold block placed on and/or under the molds.

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

The addition of functional ingredients into 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 the ranges and subranges therein between.

One skilled in the art will appreciate that the selection 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 causes the degradation and/or inactivation of chosen functional ingredient as well as, the setting temperature of the gummy base.

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

In embodiments, the functional ingredient solution is kept at a temperature between 0°C and 30°C before and/or during the injection into said gummy base solution. In a preferred embodiment, the functional ingredient solution is kept 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 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 the ranges and subranges therein between.

One skilled in the art will appreciate that the nature of the functional ingredient chosen will determine the temperature that said functional ingredient is kept before the injection. In embodiments, the functional ingredient is kept at a temperature before the injection wherein said temperature is suitable for preventing the ingredient from degrading or becoming dysfunctional. For example, in specific embodiments, said functional ingredient is kept 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 comprise one or more functional ingredients. The one or more functional ingredients are selected from the group of botanicals, nutritional supplements, vitamins, minerals, enzymes, hormones, proteins, probiotics, prebiotics, drugs, polypeptides, and antigens.

In embodiments, the functional ingredients to be incorporated into the gummies can be, nutritional supplements that fulfill a specific physiologic function or promote the health and/or well-being of the consumer, botanicals or herbal extracts, and the like. 10 In some embodiments, one or more of the functional ingredients injected into gummies produced by disclosed method can be a nutritional supplement. Illustrative, but non-limiting, examples of nutritional supplements suitable for use with the delivery system according to the present invention include, probiotic bacteria, prebiotics, vitamins, enzymes, co-enzymes, cofactors, antioxidants, minerals and mineral salts, amino-acids and amino acid derivatives (for example, dimethylglycine), peptides, proteins, gums, carbohydrates, phytochemicals, dextroses, phospholipids, other trace nutrients, oxygenators, brain-stimulating substances, energy providers, metabolic intennediates, hormones, botanical extracts, fatty acids (for example, linoleic acid or conjugated linoleic acid), oat beta-glucan or other functional fibres, carnitine, bicarbonate, citrate, or combinations thereof.

In embodiments, probiotic microorganisms in the form of live microbial nutritional supplements and which are recognized as conferring a beneficial effect on an animal can be incorporated in the gummies produced by disclosed method. Probiotic microorganisms are microorganisms which beneficially affect a host by improving its intestinal microbial balance. Beneficial effects of probiotic microorganisms include activation of the immune system, prevention of the bacterial overgrowth by pathogens, prevention of diarrhoea 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 Bb12), Lactobacillus (such as, Lactobacillus johnsonii and Lactobacillus paracasei), Streptococcus and Saccharomyces.

In embodiments, the amount of probiotic incorporated into the gummy will vary according to the specific needs. In preferred embodiments, the amount of lactic acid bacteria in one gummy can be between 108 and 1012 count/gram, for example, between 107 and 1011 count/gram, or between 108 and 1010 count/gram.

In embodiments prebiotics can be incorporated into the gummy base alone or in combination with probiotic bacteria. Prebiotics comprise carbohydrates, generally oligosaccharides, and have the ability to resist hydrolysis by enzymes in the animal digestive tract and thus can reach the colon undegraded to provide a carbohydrate substance particularly suited to growth of probiotic bacteria. Oligosaccharides may be produced from glucose, galactose, xylose, maltose, sucrose, lactose, starch, xylan, hemicellulose, inulin, or a mixture thereof. Purified commercially available products such as fructooligosaccharide contain greater than about 95% solids in the form of oligosaccharides. Prebiotics often comprise a mixture of fructooligosaccharide and inulin, for example, PREBI01"7) or a mixture of commercially available RAFTILOSEE and RAFTILINE® commercialized by Orafti. A prebiotic of this kind has been demonstrated to improve the response of the immune system.

In other embodiments, suitable nutritional supplements include vitamins and minerals that the body is usually not capable of synthesizing, and which are necessary for ensuring normal growth and/or daily body maintenance. In the context of the present discloser, the vitamins can be hydrosoluble or liposoluble vitamins. Examples includes, 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 nicotinic acid amide) and Vitamin C (L-ascorbic acid).

The dosage of vitamins in the gummies produced with disclosed method can be adapted to specific needs. In a general but not-limiting example, one gummy may contain a fraction of the recommended daily amount (RDA) of the desired vitamin.

For example, assuming a daily consumption of five gummies, and following European RDA recommendations, Vitamin A can be used up to 160 pg typically between 70 pg and 90 pg a single gummy; Vitamin C up to 12 mg typically between 5 mg and 7 mg a single gummy; Vitamin E up to 2 mg typically between 0.8 mg and 1.2 mg a single gummy; Vitamin D up to 1 pg typically between 0.4 pg and 0.6 pg a single gummy; Vitamin BI up to 0.28 mg typically between 0.12 mg and 0.15 mg a single gummy.

In embodiments, antioxidants can be incorporated into the gummies produced according to the present invention, alone or in combination with other functional agents, such as glutathione, peroxidase, superoxide dismutase, catalase, co-enzyme Q10, honey tocopherols and other tocopherols, lycopenes, beta-carotene or other carotenoids, quertin, rutin, flavonoids, catechins, anthocyanes, eleutherosides and ginsenosides. Some of these antioxidants may be found in significant amounts in plant extracts. Examples include Ginko Biloba leaves that contain Gingko flavanoids, Blueberry fruits that contains anthocyanids, Ginseng roots which contains ginsenosides, Eleutherococcus roots which contains 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, another suitable example of functional ingredients is minerals.

Minerals include macro-nutrients such as sodium, potassium, calcium, magnesium, phosphorus or oligo-elements such as iron, zinc, copper, selenium, chromium, iodine or a combination thereof. Macro-nutrients 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 constituent of the skeleton.

In embodiments, functional ingredients can be chosen from trace elements which are minerals present in the human body in a quantity of usually 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 for protein synthesis and helps improve the function of the immune system.

In embodiments, an amount of zinc for example can be incorporated into the gummies following EU RDA recommendations. Selenium is also an antioxidant and is a co-factor for glutathione peroxidase. Selenium is known to contribute to the integrity of muscles and sperm and also plays a role in hepatic metabolism. Selenium deficiencies may lead to sever cardiac, bone or neuromuscular damage. For example, following the European RDA recommendations, an amount Selenium may be incorporated into the gummies.

Other nutritional supplements that might be suitable to use as functional ingredients according to the method include amino acids, di-peptides or polypeptides or proteins or essential fatty acids. A specific suitable example of an amino acid is glutamine which provides fuel to gastro-intestinal and immune cells, reduces bacterial translocation and helps prevent muscle loss and improves nitrogen balance. Examples of peptides are the glycopeptides of lactic origin active in inhibiting the adhesion of the bacteria responsible for dental plaque and caries. More particularly, dental and anti-plaque caries agents of this type comprise active principle(s) selected from kappa-caseino-glycopeptides and deacylated derivatives thereof (also known as "CGMP"). Such active principles have an effectiveness on the dental plaque only after a few seconds in the mouth. Other peptides include phosphopeptides or salts thereof having anticarie properties such as those having from 5 to 30 amino acids including the sequence A-B-C-D-E where, A, B, C, D and E being independently phosphoserine, phosphothreonine, phosphotyrosine, phosphohistidine, glutamate and aspartate and compositions particularly compositions to teeth including same. Other examples of polypeptides are cysteine, acetylcysteine, cysteine methionine or a combination thereof. Cysteine and its derivatives are known to aid in defence against oxidative stress and in protein synthesis.

Other nutritional supplements that are suitable to use as functional ingredient according to the present discloser include creatine, caffeine, bee pollen, Royal jelly, chitosan, chondroitin, functional fibres, phospholipids, enzymes known to aid digestion (such as papain, bromelain and lipases), shark cartilage extracts, 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 present method can be a botanical extract, such as guarana, Gingko biloba, kola nut, 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, fibre, 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 Mat, bilberry, soy, grapefruit, seaweed, hawthorn, lime blossom, sage, clove, basil, curcumin, taurine, wild oat herb, dandelion, gentian, aloe vera, hops, cinnamon, peppermint, grape chamomile, fennel, marshmallow, ginger, slippery elm, cardamon, coriander, anise, thyme, rehmannia, eucalyptus, menthol, citrus aurantium and schisandra.

In specific embodiments, the functional ingredients to be incorporated into the gummies can be drugs, therapeutic and/or diagnostic compounds. Representative examples include, but are not limited to, anti-tumour compounds such as tamoxifen, doxyrubicin, taxol, cisplatin; anti-viral compounds such as ddl and ddA, anti-inflammatory compounds such as NSAIDs and steroids; antibiotic compounds such as antifungal and antibacterial compounds; cholesterol lowering drugs, anti-hypertensive drugs, vasoconstrictors, sedatives, antihistamines, decongestants, expectorants, and anti-nauseants and contrast agents for medical diagnostic imaging.

Selection of appropriate functional ingredients for incorporation into the gummies for administration to a given animal or a human is considered to be within the ordinary skills of a worker 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 apparent that inappropriate combinations of functional agents, for example, those that interact with each other, should not be included in the same gummy.

In embodiments, gummies with functional ingredients produced according to the present disclosure may contain specific combinations of any of the functional ingredients as discussed above. A wide variety of such combinations of functional ingredients are known in the art for providing specific physiological benefits and are suitable for inclusion in a gummy produced according to 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 can be of plant origin and/or animal origin.

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

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

In embodiments, the volume of the solution of functional ingredient injected into the gummy base can be up to 40% by volume of the final product, the gummy produced by the disclosure. In embodiments, the volume of the functional ingredients injected can be 35%, 30%, 25%, 20%, 15%, 10%, 50/0, 1% by volume of the final product. For example, in preferred embodiments, a gummy may comprise 1 part of the solution of functional ingredients 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 excipients can be chosen from non-limiting examples of aromas and/or coloring agents.

In embodiments, the solution of one or more functional ingredients may further comprises one or more other carbohydrates, hydrocolloids, sugars, sugar alcohols, sugar syrups, sweeteners, pH correctors, aromas, natural or artificial flavorings, coloring agents 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 readily be determined by a skilled technician. It is understood that 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 thus vary depending on the format 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 functional ingredients injected can be 35%, 30%, 25%, 20°k, 15%, 10°/o, 5%, 1%, and all the ranges therein by weight of the final product.

In preferred embodiments, the functional ingredient content of the produced gummy can be up to a quarter of said gummy, such as 1 part functional ingredient and 3 parts gummy base such as, the total amount of functional ingredients constitutes up to about 25% by weight of the final product, gummy, produced by the disclosure. 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% by the weight of a gummy.

In embodiments, molding of gummy is performed by using a Mogul process or by injection-filling of pre-formed molds. One skilled in the art will appreciate that the gummy mix can also be readily adapted to extrusion methods.

Gummies or gummy candies are typically manufactured by the Mogul system in which starch molds are formed by making a plurality of depressions of the desired shape in a bed of starch. In the Mogul system, the ingredients are blended at the appropriate temperature and then the liquid mixture is deposited into each starch mold cavity, which forms the confection and helps to reduce the moisture content.

The deposited confections are typically dried for about 12-72 hours to reach the desired moisture content of about 10% to 30% by weight. Gummies can also be manufactured by injection-filling packages or mold cavities pre-formed into an appropriate size and shape with the liquid mixture and allowing the mixture to set up. The gelled starch molded food pieces (gummies) are then removed from the trays, the starch is recycled.

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

In embodiments, pH correctors can be added to the gummy base and/or functional ingredient solution before or after the injection of solution of functional ingredients into the gummy base. pH is important for solubility of the mass such as ingredients of gummy base or functional ingredients. It will be readily apparent to one skilled in the art that pH of the gummy base solution and/or said solution of functional ingredients may vary based on the ingredients that are added to the solutions. pH entails a further importance in the final jellification of the mixture.

In embodiments, the pH of 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 the ranges and subranges therein between.

In embodiments the pH of the solution of 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 the ranges and subranges there 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 mix comprising gummy base and solution of one or more functional ingredients with the aim of reaching a desirable pH of the final mixture and not hindering the gelling.

In embodiments, the final gummy mix comprising 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 the ranges and subranges there in between.

In a second aspect, the present invention relates to a system for producing gummies with functional ingredients. The system comprises at least one liquid container, a pump, and at least one dispenser, wherein said at least one dispenser comprises an array of multiple injectors, for dispensing a measured dose of said solution of functional ingredients into one or more jellifying gummies positioned into a mold.

In embodiments, the system comprises at least one liquid container suited 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 dispenser, wherein said dispenser comprises an array of multiple injectors, each injector comprising an injection needle, for dispensing a measured dose of said solution of functional ingredients into one or more jellifying gummies positioned into a mold.

In embodiments, the liquid container and the dispenser of said system is in fluid connection.

In embodiments, the system comprises a conveyor for transporting molds with jellifying gummies to the dispenser. In embodiments the conveyor is located under the dispensers and molds with jellifying gummies are transported under the dispenser by said conveyor, preferably where each mold cavity is positioned under one injector of the dispenser.

In embodiments, the dispenser can move horizontally and vertically. The movement of the dispenser allows the desired positioning of each injector above a mold cavity.

In embodiments, the injector needle have an inside diameter of 0.5 mm to 3.5 mm. For example, the injector needles have an inside diameter of 0.5 mm to 3 mm, 0.75 15 mm to 3mm, 1 mm to 3 mm, 1 mm to 2 mm, 2 mm to 3 mm and all the ranges and subranges therein between.

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

In embodiments, the system further comprises a second dispenser for depositing gummy base liquid into the mold cavities.

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

In embodiments, the heating element can be used to regulate the temperature of the gummy base before, during, and/or after its deposition into the molds or mold cavities.

In further embodiments, the system further comprises a cooling element to cool down the gummy base at a desired temperature after its deposition into the molds.

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

In embodiments, the disclosed device further comprises one or more vacuum pumps that are activatable for aspirating liquid from at least one liquid container.

In embodiments, the disclosed device further comprises one or more sensors. Example of sensors includes but not limited to motion sensors, light sensor, probes, float switch, or turning fork.

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

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

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

In another embodiment, the ejection of liquid from the injectors is controlled by programmable electromagnetic valves.

In an embodiment, all injectors eject liquid into the mold cavities simultaneously.

In another embodiment, only a selection of the injectors ejects 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 to, nor should they be interpreted to, limit the scope of the invention.

EXAMPLES and/or DESCRIPTION OF FIGURES

The present invention will now be further exemplified with reference to the following examples. The present invention is in no way limited to the given examples or to the embodiments presented in the figures.

Example 1: Preparation of a solution containing vitamin C Vitamin C solution is prepared by dissolving 10 gr of ascorbic acid in 100 ml water.

Example 2: Production of gummies comprising vitamin C A gummy base was prepared with ingredients % by weight: corn syrup 55%, glycerol 20%; 7.5% gelatin, and 17.5% of water, total 100%. Ingredients were mixed, and the mixture was heated to 100 ° C to allow the components to dissolve. The obtained gummy base was kept at 90 ° C and 4.5 ml of the gummy base was filled into a hemispherical recessed starch mold. Immediately after the deposition into the mold, 0.5 ml of vitamin C solution in room temperature, prepared in Example I, was injected into the gummy base, yielding a gummy mix with a total volume of 5 ml comprising 50 mg of vitamin C. Gummy mixture was allowed to dry at 40 ° C for 48 hours and the gummies with vitamin C were demolded.

Example 3: Analysis of the stability of the vitamin C and its uniform distribution in produced gummy In order to examine the stability of vitamin C in the gummy that was produced according to Example 2, the gummy candy was cut into 5 equal pieces and dissolved in 100m1 of distilled water and the content of vitamin C in 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 mean percentage Vitamin C by weight for the samples was about 9 %. This is consistent with the expected amount of 10 % of Vitamin C in the final product.In order to confirm the uniform dispersion of vitamin C content within the gummy base, vitamin Content of each piece from a gummy compared to each other. Results showed a similar distribution with +/-10 % deviation.

The analysis were carried out for 10 randomly picked gummies per batch to confirm the same or significantly similar vitamin C content among the gummies produced in a single batch. Results showed a similar distribution with +/-5 % deviation.

It is supposed that the present invention is not restricted to any form of realization described previously and that some modifications can be added to the presented example of fabrication without reappraisal of the appended claims. For example, the present invention has been described referring to gummies with vitamin C, but it is clear that the invention can be applied to production of gummies with any other functional ingredients.

FIGURE DESCRIPTION

Figure 1 shows a schematic drawing of an embodiment of a production system for gummies with functional ingredients. The system shown comprises a liquid container (1), a dispenser (2) with an array of multiple injectors (5), tubing for fluid 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 held in a liquid container (1). The liquid container (1) is in fluid connection with said dispenser (2) via tubing (3). A vacuum pump (4) is used for pumping at least an amount of a solution of functional ingredients from said liquid container to said dispenser. Said solution of functional ingredients is fed to the dispenser is then ejected out from said an array of injectors (5). The electronic valves (6 and 7) are used to control the flow of said solution. A conveyor belt (9) is placed beneath the dispenser to transfer and position trays (10) under said injectors wherein said trays are comprising jelling gummy base in the molding cavities.

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

Claims (17)

1. CLAIMS1. A method for producing gummies with one or more functional ingredients, said method comprises injecting an amount of a solution of one or more functional ingredients, said solution has a temperature of less than 50 ° C, into a gelling gummy base solution comprising one or more gelling agents after depositing said gummy base solution in a mold, wherein said the gelling process is not yet finalized when injecting.
2. 2. The method according to claim 1, comprising the following steps: a. mixing of a gummy base solution comprising one or more gelling agents; b. heating said gummy base solution to a temperature between 100°C to 135 °C.c. depositing an amount of the gummy base solution into one or more molds for molding; and allowing said deposited amount to start jellifying; d. once the temperature of the gelling gummy base solution is below 95°C, injecting an amount of a solution of one or more functional ingredients into the gelling gummy base solution; and e. Demo!ding the gummy
3. 3. The method according to any of the previous claims, wherein said gummy base solution is at a temperature of at least 70°C during its deposition into molds.
4. 4. The method according to any of the previous claims, wherein said gummy base solution is actively cooled down to a predetermined temperature after the deposition of said solution into the molds and prior to injection of the functional ingredients into the said solution.
5. 5. The method according to any of the previous 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 solution.
6. 6. The method according to any of the previous claims, wherein said functional ingredient solution is kept at a temperature between 0°C and 30°C prior to and/or during the injection into said gummy base solution.
7. 7. The method according to any of the previous claims, wherein said one or more gelling agents are chosen from gelatin, gellan, pectin, agar-agar, cellulose, one or more starches or their derivatives and/or any combination thereof.
8. 8. The method according to any of the previous claims, wherein said one or more functional ingredients are selected from the group of botanicals, nutritional supplements, vitamins, minerals, enzymes, hormones, proteins, probiotics, prebiotics.
9. 9. The method according to any of the previous 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.
10. 10. The method according to any of the previous claims, wherein said solution of functional ingredients further comprises other excipients such as aromas and/or coloring agents.
11. 11. The method according to any of the previous claims, wherein said base solution further comprises one or more other carbohydrates, sugars, sugar alcohols, sugar syrups, sweeteners, pH correctors, aromas, natural or artificial flavorings, coloring agents or any combination thereof.
12. 12. The method according to any of the previous claims, wherein the weight of functional ingredient is up to 4 0 % of the total weight of a gummy.
13. 13.A system for producing gummies with functional ingredients, wherein said system comprises at least one liquid container suited 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 dispenser, wherein said dispenser comprises an array of multiple injectors, each injector comprising an injection needle, for dispensing a measured dose of said solution of functional ingredients into one or more jellifying gummies positioned into a mold.
14. 14. The system according to claim 13, wherein said injection needle has an inside diameter of 0.5 mm to 3 mm.
15. 15.The system according to claims 13 or 14, wherein the system comprises a conveyor for transporting molds with jellifying gummies to the dispenser.
16. 16.The system according to claims 13, 14 or 15 wherein the system comprises a second dispenser for depositing said gummy base liquid into the mold cavities, and a heating element to regulate or maintain the temperature of said gummy base liquid and optionally a cooling element to cool down the gummy base deposited into the molds.
17. 17.The system according to claims 12, 13, 14 or 15 further comprises one or more sensors for the determination of liquid volumes; a CPU for the automated transfer of liquids from the liquid reservoirs to at least one liquid dispenser and to mold forms or a combination thereof.