AU2020102055A4

AU2020102055A4 - Brain-building gel candy and preparation method thereof

Info

Publication number: AU2020102055A4
Application number: AU2020102055A
Authority: AU
Inventors: Hui An; Luodan Xu; Zhenglai Zhou
Original assignee: Unipharm Healthy Manufacturing Co Ltd
Current assignee: Unipharm Healthy Manufacturing Co Ltd
Priority date: 2020-08-31
Filing date: 2020-08-31
Publication date: 2020-10-15
Anticipated expiration: 2028-08-31

Abstract

The present invention is a brain-building gel candy, comprised of a soft capsule shell and a soft capsule filling. The soft capsule shell contains (by weight): gelatine, purified water, glycerin, dextrose monohydrate, Sorbitol, caramel colour, and ultra-fine titanium dioxide. The filing includes active ingredients such as milk mineral salt, Docosahexaenoic acid (DHA) Algal oil, mushroom oil, hydrolysate of egg yolk powder, colostrum basic protein and gamma aminobutyric acid. The filling may also contain auxiliary materials including flaxseed oil, sweet orange oil, walnut oil, monoglyceride fatty acid esters, diglycerol fatty acid ester, white granulated sugar, and steviol glycosides. The soft-gel candy is able to improve brain nutrient supply, enhance body nutrient absorption, enhance children's cognitive, receptive and creative ability, improve brain cell activity, enhance memory and comprehension ability, and maintain brain health and vitality.

Description

DESCRIPTION TITLE

Brain-building gel candy and preparation method thereof

FIELD OF THE INVENTION

The technical field is Gel Candy and more specifically brain-building gel candy and the

method of preparation.

BACKGROUNGD OF THE INVENTION

Not only are there countless varieties of candy, it has a wide-appeal and is an

indispensable food for many people. The main consumers of candy tend to be children

and as they are in a stage of growing and learning, the development of a brain-building

candy may have a notable social significance and high market value. Soft capsules

are filled with a liquid or paste which fills out a desired shape. This can be used simply

as a container (not to be digested), swallowed whole or crushed.

DHA is the most abundant omega-3 found in the brain and is also important for

maintaining the structure and function of nerve cells. DHA is an important part of cell

membranes, especially in the brain and retina. In the past two decades, the research

and application of fish oil has become a worldwide focus. An Epidemiological survey

found Eskimo's, whose diet is rich in fish oil, have a lower heart disease mortality.

Clinical trials and laboratory studies have confirmed fish oil can regulate blood lipids

(triglycerides), and has anti-thrombosis and anti-inflammatory effects. One of the main

functions of the omega-3 polyunsaturated fatty acids found in fish oil is their ability to

regulate the role of 20 in the body. The balance of eicosanoid prostacyclin I and

thromboxane A (Leaf A. et al, Cardiovascular effects of n-3 fatty acids. N Engl JMed

1988; 318:549). The results of these studies have rewritten the formula of the ratio of

unsaturated fatty acids to saturated fatty acids in the nutritional structure of modern nutrition (7 dietary factors of coronary heart disease, Foreign Medical Hygiene Volume,

1993; 2:62), and enhanced the omega 3 series in food. In view of the fact that omega

3 polyunsaturated fatty acids contained in plant food-a-lionleic acid is very low in

human metabolism. Fish oil which is rich in the precursors of twenty-carbon derivatives

Eicosapentaenoic Acid (EPA) and DHA have become the most ideal omega 3 series

food source of polyunsaturated fatty acids.

At present, the American Institute of Medicine and the International Fatty Acids and

Lipids recommend the daily intake of DHA per person to be 160-200mg. Research

institutions have concluded that DHA and omega-3 polyunsaturated fatty acids are the

health effects of imported DHA and omega-3 polyunsaturated fatty acids (EPA or DHA)

is said to be a complicated task which requires an abundance of information and

system reviews to support. Based on this, most studies first consider the efficacy of

omega-3 long-chain unsaturated fatty acids as a whole, then focus on DHA. The most

important point is the long-term accumulation from the diet, which has an important

effect on our health. In addition, it is often pointed out that a moderate increase in

intake can have an impact on the health effects causes by nonlinear accumulation.

The greatest benefit tends to be the gradual accumulation of low intake in the diet. As

a crucial substance in individuals daily diet, edible oil is the most efficient way to

gradually accumulate DHA or EPA through low-intake. DHA is able to optimise the

phospholipid composition of fatal brain pyramid cells, hugely influencing fetal brain

development during pregnancy. When the foetus is five months old, artificial

stimulation of the foetus's hearing, vision, and touch causes the neutrons in the

sensory centre of the fetal cerebral cortex to grow more dendrites, this requires the

mother to provide the foetus with more DHA. DHA has an important effect on the

development of the foetus's brains as well as playing an important role in the

maturation of retinal light-sensitive cells. During pregnancy, women should consider

increasing their intake of foods rich in a-linolenic acid. The a-linolenic acid in maternal blood is used to synthesise DHA, which is then transported to the foetus's brain and retina helping to mature their nerve cells.

Experiments conducted by the famous American nutritionist Baez and a four-year

follow-up study showed in infancy, supplementation with high levels of DHA (0.36%,

calculated as fat%, about three times the Austin experiment), at 18 the intelligence

development index measured at the age of four months and the IQ (Intelligence

Quotient) value measured at that age were consistently higher than the group of infants

without DHA supplements by seven points.This product is extracted from

Schizochytrium algae, it is rich in DHA and essential omega-3 fatty acids. During

pregnancy and after the baby is born, DHA continues to play an important role in the

development of the brain, nervous system and vision.

Not only does DHA promote vision development for infants, it too helps maintain acute

vision in children and adults. BIO-ISLANDDHA is able to help adults maintain

cholesterol and triglycerides, increase the ration of high-density lipoprotein (HDL)/ low

density lipoprotein (LDL) and supports cardiovascular health. Overall BIO

ISLANDDHA helps adults keep themselves healthy which can lead to a happier

lifestyle.

Seaweed is a marine phytoplankton with an abundance of pharmacological functions

and a broad development of prospects in the food and medicine field. Seaweed oil

contains a large number of unsaturated fatty acids, namely EPA and DHA, these fatty

acids are essential to the human body. Seaweed oil can have preventative and

therapeutic effects on cardiovascular diseases, with an array of positive physiological

effect, leading it to receive widespread attention. There are over 30,000 variations of

micro-algae, recent studies have shown there are a wealth of organic compounds with

unique structures in micro-algae such as polysaccharides, antibiotics, and toxins.

These metabolites have a variety of biological activities. These biologically active substances are essential for the development of both humans and animals.They help with anti-thrombosis, lowering blood lipids, preventing platelet aggregation and relaxing blood vessels. They can have a preventative effect on cardiovascular and cerebrovascular diseases, arthritis, nephritis and more. Additionally, these biologically active substances can also promote the development of brain cells and improved brain function. Marine micro-algae are original producers of EPA and DHA. With the increasing decline of marine fishery resources, marine micro-algae may become the main resource for obtaining these substances. Isochrysis globosum is a widely distributed marine planktonic unicellular algae belonging to the Chrysophyta,

Chrysophyceae, Isochrysis, and Isochrysis family. Due to its small size, fast

reproduction, rich nutrition, moderate movement speed, and no cell wall containing

cellulose, it is easily digested by shellfish larvae and thus is a reliable bait for marine

economic bivalve larvae. Recently, there have been related reports showing how

Isochrysis, gallbladder is rich in n-3 polyunsaturated fatty acids, especially rich in DHA

and EPA.

SUMMARY OF THE INVENTION

Aimed at the shortcomings of prior research into gel candy, the present invention

provides a brain-building gel candy and the method of preparation and product. The

purpose of the present invention has been achieved through the following technical

solutions:

A brain-building gel candy with a soft-capsule shell and soft-gel filling.

The soft capsule shell contains the following raw materials in part:

150-220 parts of gelatin, 40-45 parts of purified water, 45-50 parts of glycerin, 38-42

parts of dextrose monohydrate, 40-45 parts of sorbitol, 6-9 parts of caramel colour,

0.5-1.2 parts of ultra-fine titanium dioxide.

In order to adjust the taste of the capsule ingredients, 7-10 parts go Maltitol is added.

Sugar alcohol is not only a taste regulator, when combined with gelatine it produces a

cross-linking reaction making the rubber more capable of locking in moisture which

tastes better when chewed.

The filling includes active ingredients and auxiliary materials. The active ingredients

include milk mineral salt, DHA algae oil, mushroom oil, hydrolysate of egg yolk powder,

colostrum basic protein and gamma aminobutyric acid. The Auxiliary materials are

flaxseed oils, sweetener orange oil, walnut oil, monoglycerin fatty acid ester, diglycerin

fatty acid ester, white granulated sugar and steviol glycosides.

The filling contains the following raw materials in parts:

190-240 parts of milk mineral salt, 5-10 parts of Gamma aminobutyric acid, 57-64 parts

of DHA algal oil, 45-52 parts of mushroom oil, 0.3-1.0 parts of White granulated sugar,

and hydrolysate of egg yolk powder 12-17 parts, colostrum basic protein 8-14 parts,

steviol glycosides 0.1-0.3 parts, flaxseed oil 340-365 parts, orange oil 35-42 parts,

walnut oil 25-32 parts, monoglyceride fatty acid ester 10-14 parts, 10-13 parts of

diglycerin fatty acid ester.

It is preferred the soft capsule shel contains the following materials in parts:

183.1 parts of gelatin, 42.7 parts of purified water, 45.6 parts of glycerin, 38.7 parts of

dextrose monohydrate, 44.5 parts of sorbitol, 7.4 parts of caramel colour, 0.8 parts of

ultra-fine titanium dioxide; 7 parts of maltitol are also added.

The filling should contain the following raw materials in part:

223.7 parts of milk mineral salt, 5.9 parts of Gamma aminobutyric acid, 59.4 parts of

DHA algal oil, 46.4 parts of mushroom oil, 0.38 parts of White granulated sugar, 14.6

parts of hydrolysate of egg yolk powder, and 9.4 parts of colostrum basic protein, 0.17

parts of steviol glycosides, 357 parts of flaxseed oil, 41.5 parts of orange oil, 28.4 parts of walnut oil, 13.8 parts of monoglycerin fatty acid esters, and 10.3 parts of diglycerin fatty acid esters.

It is preferred the soft capsule shell contains the following raw materials in parts:

153.7 parts of gelatin, 43.5 parts of purified water, 44.2 parts of glycerin, 41.7 parts of

dextrose monohydrate, 41.7 parts of sorbitol, 7.5 parts of caramel colour, 0.97 parts of

ultra-fine titanium dioxide; 10 parts of maltitol were also added.

The filling should accurately contain the following raw materials in parts:

224 parts of milk mineral salt, 7.4 parts of Gamma aminobutyric acid, 60.1 parts of

DHA algal oil, 51.7 parts of mushroom oil, 0.75 parts of White granulated sugar, 15.8

parts of hydrolysate of egg yolk powder, 10.9 parts of colostrum basic protein, 0.24

parts of steviol glycosides, 362 parts of flaxseed oil, 41 parts of orange oil, 31 parts of

walnut oil, 12.4 parts of monoglycerin fatty acid esters, and 10.7 parts of diglycerin

fatty acid esters.

217.4 parts of gelatin, 41.8 parts of purified water, 42.9 parts of glycerin, 39.1 parts of

dextrose monohydrate, 42.8 parts of sorbitol, 8.7 parts of caramel colour, 0.65 parts of

ultra-fine titanium dioxide; 8.97 parts of maltitol are also added.

The filling should contain the following raw materials in parts:

231 parts of milk mineral salt, 5.4 parts of Gamma aminobutyric acid, 61 parts of DHA

algal oil, 47.8 parts of mushroom oil, 0.39 parts of White granulated sugar, 14.7 parts

of hydrolysate of egg yolk powder, and 9.8 parts of colostrum basic protein, 0.27 parts

of steviol glycosides, 367 parts of flaxseed oil, 37.4 parts of orange oil, 28.3 parts of

walnut oil, 13.4 parts of monoglycerin fatty acid esters, and 11.3 parts of diglycerin

fatty acid esters.

Further the particle size of the ultra-fine titanium dioxide should be 500-800 mesh.

The method for preparing the above-mentioned brain-building gel candy is as followed:

1. Preparing the gel liquid:

Pure water is added to the caramel colour and the first suspension is obtained after

dispersion and homogenisation.

After glycerin and ultra-fine titanium dioxide are mixed and homogenised a second

suspension is obtained.

After mixing the two suspensions, add purified water to further homogenise and refine.

Following this add dextrose monohydrate, maltitol and gelatine, heating to 60-80°C,

stir, degas, and obtain the capsule liquid.

2. Preparing the active nutrient filling:

Flaxseed oil, olive oil, cod liver oil, monoglyceride fatty acid ester, diglyceride fatty acid

ester are heated to 60-80°C, add the formula amount of white granulated sugar,

sucralose, valerian root extract, and balm freeze-dried powder. Stir and keep warm for

-30min.

Once it has cooled down to 545°C, add seaweed powder, stir for 15min and cool to

535°C. This is then homogenised, refined and degased to obtain the active nutrient

filling.

3. Preparing the gel candy:

The prepared soft capsule gel liquid and active nutrient filling are added to the soft

capsule machine. The active nutrient filling are filled into the soft capsule shell, this is

then encapsulated and dried. The calcium-supplemented gel candy is then prepared.

Additionally when preparing the gel liquid, the first suspension and the second

suspension are mixed, homogenised, refined and dextrose monohydrate, sorbitol and

gelatine added at the heating temperature of 72°C.

By adopting the technical strategy as detailed above and the raw materials for

preparing soft capsules, gelatine is processed by denaturing and degrading collagen

from the bones and skins of pig, cattle, sheep and other animals. It contains more than

eight types of L-amino acids and is a form of pure protein, has low fat and cholesterol,

and is easily absorbed. Secondly, gelatine is also used in the food industry which has

a certain auxiliary effect on certain diseases however, it will not cause obesity nor

cause a decrease in physical strength. Gelatine is also a powerful protective colloid

with a strong emulsifying power. Once it has entered the stomach it can inhibit the

aggregation of milk and other proteins due to gastric acid, facilitating food digestion.

Ultra-fine titanium dioxide is applied to food as a whitening agent and colour agent

which can be dissolved in glycerin. After glycerin and ultra-fine titanium dioxide are

mixed, a solution of ultra-fine titanium dioxide is prepared for further mixing with other

raw materials. More thorough mixing.

Outlining the raw materials used in the preparation of the gel candy in the present

invention:

Flaxseed oil, sweet orange oil, walnut oil, monoglyceride fatty acid esters and

diglycerol fatty acid esters are the main raw materials for the gel candy filling. Flaxseed

is a plant protein with high nutritional value, the sum of crude protein, fat and total

sugar content in flaxseed is as high as 84.07%. Flaxseed protein has a complete

variety of amino acids and the essential amino acid content is as high as 51.16%.

Flaxseed oil also contain 53% a-linolenic acid. A-linolenic is an essential fatty acid for

the human body which can be converted into EPA and DHA which are both effective

active ingredients in fish oil.

DHA algae oil and mushroom oil are added to the raw materials when preparing the

gel candy filling. DHA algae oil is commonly referred to as brain gold as

polyunsaturated fatty acids are crucial for the human body. DHA is a main component

for the maintenance of the nervous system cells, the brain and retina. The content in

the human cerebral cortex is as high as 20%, it accounts for the largest proportion in

the retina sitting at roughly 50%. It is therefore very important for the development of

fetal vision and intelligence. The raw material is extracted from artificially cultivated

marine micro-algae which is not transmitted by the food chain, however it is the purest

and safest form of DHA in the world. Additionally, mushroom oil can promote the

absorption of calcium, iron, magnesium, phosphorus, and zinc - this can help prevent

rickets in children.

Milk mineral salt is a nutritional supplement made from whey after removing protein,

lactose and other components of a basic milk protein, becoming more beneficial for

human body absorption. Gamma-Gamma aminobutyric acid, namely y-gamma

aminobutyric acid, promotes the production of hormones in children, the bone 4102,

has the potential function to activate athleticism, helps to develop the nervous system,

is a neurotrophic factor, improves sleep quality, and increases deep sleep time. It can

also effectively improve cerebral blood circulation, increase oxygen supply and

promote brand metabolism.

Hydrolysate of egg yolk powder can increase the number of osteoblasts and promote

the growth of bones and teeth, strengthens and helps to elongate the bone, promotes

calcium deposition, and balances bone composition. Colostrum basic protein is not

only high in protein content, but also contains many rare active proteins that are not

commonly found in other dairy products. Colostrum protein also has a smaller

molecular weight at 30KD. This directly acts on bone cells and promotes bone

metabolism.

To summarise, the present invention has the following beneficial effects:

- The candy improves brain nutrient supply

- Enhances body nutrients absorption

- Enhances children's cognitive, receptive, and creative ability

- Improves brain cell activity

- Enhances memory and comprehensive ability

- Maintains brain health and vitality

DESCRIPTION OF PREFFERRED EMBODYMENT

The realisations of the present invention are intended to be illustrate and not to limit

the scope of the invention. However, any slight difference in nutrient composition,

which may be caused when using a different milk source, as it may cause an

inconsistency between the embodiments of the present invention and the

specifications. Therefore the invention at hand aims to protect the purpose of adding

nutrients, rather than to make the ratio particularly strict.

EMBODIMENT 1

When preparing brain-building gel candy shell the dosage of each raw material should

be as followed: 153.7 parts of gelatin, 43.5 parts of purified water, 44.2 parts of glycerin,

41.7 parts of dextrose monohydrate, 41.7 parts of sorbitol, 7.5 parts of caramel colour,

0.97 parts of ultra-fine titanium dioxide, 8.97 parts of maltitol.

The filling should contain the folioing raw materials by weight:

DHA algal oil, 51.7 parts of mushroom oil, 0.75 parts of White granulated sugar, 15.8 parts of hydrolysate of egg yolk powder, 10.9 parts of colostrum basic protein, 0.24 parts of steviol glycosides, 362 parts of flaxseed oil, 41 parts of orange oil, 31 parts of walnut oil, 12.4 parts of monoglycerin fatty acid esters, and 10.7 parts of diglycerin fatty acid esters.

The specific preparation method for this product is as followed:

4. Preparing the gel liquid:

dispersion and homogenisation.

suspension is obtained.

stir, degas, and obtain the capsule liquid.

1. Preparing the active nutrient filling:

ester are heated to 60-80°C, add the formula amount of white granulated sugar,

-30min.

filling.

2. Preparing the gel candy:

Add the prepared gel liquid and active nutrient filling into the soft capsule machine, fill

the active nutrient filling into the gel liquid and enclose the gel liquid, finally dry to

prepare the brain-building gel candy.

When preparing the gel liquid, the mass ratio of the purified water in the caramel colour

and the purified water after mixing the first suspension and the second suspension is

1:9.

Furthermore, when preparing the gel liquid in the first step, after the first suspension

and second suspension are mixed, homogenised and refined, and dextrose

monohydrate, sorbitol and gelatine are added, the heating temperature is 72°C.

EMBODIMENT 2

When preparing the brain-building gel candy shell, the dosage of each raw material is:

ultra-fine titanium dioxide, 10 parts of maltitol.

The filling should accurately contain the following raw materials by weight:

31 parts of milk mineral salt, 5.4 parts of Gamma aminobutyric acid, 61 parts of DHA

fatty acid esters.

The specific preparation method for this product is as followed:

1. Preparing the gel liquid:

dispersion and homogenisation.

suspension is obtained.

stir, degas, and obtain the capsule liquid.

2. Preparing the active nutrient filling:

ester are heated to 60-80°C, add the formula amount of white granulated sugar,

-30min.

filling.

3. Preparing the gel candy:

prepare the brain-building gel candy.

1:9.

and second suspension are mixed, homogenised and refined, and dextrose

monohydrate, sorbitol and gelatine are added, the heating temperature is 72°C.

EMBODIMENT 3

ultra-fine titanium dioxide; 7 parts of maltitol; The particle size of the ultra-fine titanium

dioxide is 500-800 mesh.

The filling should accurately contain the following raw materials by weight:

parts of hydrolysate of egg yolk powder, 9.4 parts of colostrum basic protein, and stevia

0.17 parts of glycosides, 357 parts of flaxseed oil, 41.5 parts of sweet orange oil, 28.4

parts of walnut oil, 13.8 parts of monoglycerin fatty acid esters, and 10.3 parts of

diglycerin fatty acid esters.

The specific preparation method for this product is as followed:

1. Preparing the gel liquid:

dispersion and homogenisation.

suspension is obtained.

stir, degas, and obtain the capsule liquid.

2. Preparing the active nutrient filling:

ester are heated to 60-80°C, add the formula amount of white granulated sugar,

-30min.

filling.

3. Preparing the gel candy:

prepare the brain-building gel candy.

1:9.

and second suspension are mixed, homogenised and refined, and dextrose

monohydrate, sorbitol and gelatine are added, the heating temperature is 72°C.

Product Integrity:

A comparison was conducted in order to inspect the quality of our gel candy at hand

and other commercial gel candies available on the market. The results are shown in

Table 1 and Table 2. It is made clear the gel candy in examples one to three and the

index of water discount that the brain-building gel candy is superior.

Table 1: Texture Analysis (Hardness Unit: G)

Embodiment 1 Embodiment 2 Embodiment 3 Comparison

Oh sample hardness 8955.36 8548.74 8759.18 2639.28

90°C heat 7528.23 7412.51 7631.51 2045.42

preservation 0.5h

hardness

Hardness at 90°C for 6569.38 6391.48 6471.76 1578.74

1h

Degree of hardness 15.93% 13.57% 12.92% 22.56%

change between 0

and 0.5h

Degree of hardness 26.58% 25.40% 26.17% 40.37%

change between 0

and 1h

Table 2: Discount Analysis (Unit: %)

Centrifuge Embodiment 1 Embodiment 2 Embodiment 3 Comparison time

Oh 0.54 0.61 0.57 0.68

0.5h 0.58 0.57 0.55 0.74

1h 0.67 0.65 0.62 0.86

average 0.60 0.61 0.58 0.76

Comparing the brain function of the gel candy by using animal experiments on

improving memory function:

Animal grouping and sample dosage:

A total of 50 mice were used in this experiment, they were randomly divided into five

groups, each with ten mice and each group half male, half female. Among them three

of the groups were experimental and the other two were control groups. They were given ten grams per day of the product at hand and the control groups were given an equal weight of commercial gel candies each day.

The water maze experiment:

This experiment is where animals are made to swim and find platforms hidden in the

water. It is mainly used to test the learning and memory capability of the experiment al

animals, in regard to spacial positioning and orientation.

For the experiment the animals in each group were given continuous samples for four

weeks, the training was started the day after the last sample dose (samples were

continued during the training period). The water tank was equipped with a platform and

the water depth was 15 cm. The mouses is then recorded (in seconds) from the

moment they are released into the water until they reach the platform. The time is

limited to 120 seconds, if they mouse does not reach the platform in this time, it is

recorded as 120 seconds. The training was carried out four times a day for a total of

eleven days. The first seven days we used invisible platform training, which is where

the platform is submerged underwater then, for the next four days visible platform

training is used. Additionally, markers are set up on the platform so the mouse is able

to determine the location of the platform. The results are shown in Table 3.

Table 3: The Effect of Gel Candy on Mice in the Water Maze Experiment

Days Embodiment Embodiment Embodiment Comparison Comparison 1 2 3 1 2

1 55.3 56.1 55.7 55.9 56.2

2 52.1 53.4 52.4 53.1 54.7

3 48.9 47.5 48.6 50.8 52.4

4 44.5 45.3 44.3 48.5 47.5

41.2 42.4 41.5 47.2 46.1

6 36.6 35.7 36.7 42.5 44.3

7 31.5 31.4 31.8 38.6 39.6

8 30.3 31.2 30.2 35.7 36.5

9 28.7 27.5 28.5 32.6 33.4

25.5 25.6 25.8 29.5 30.8

11 23.2 24.1 23.7 27.4 27.9

12 20.7 19.8 20.4 25.8 25.2

13 17.4 16.5 17.1 23.2 23.5

14 14.8 13.9 14.2 21.4 22.7

It can be seen from the results in Table 3 that examples 1-3 in the water maze experiment shows there is a significant improvement in their spatial and working memory and spatial discrimination abilities.

Jumping Platform Experiment: This experiment uses a rectangular reflection boxwith a volume of 1OcmxlOcmx6Ocm, divided into five black partitions. The lower surface is covered with conductive metal grids, the grid spacing is 0.5cm. There is a platform with a height of 4.5cm is placed at the rear left corner of each room and the voltage intensity is controllable. The animal in each group were given a sample of gel candies for four weeks and training was started the day after the last sample dosage. The animals were placed in the reaction box to adapt to the environment for three minutes, the 36V AC was instantly applied. The animals receive electric shocks and their normal response tends to be jumping back to the platform to avoid noxious stimuli. Most animals may jump back to the conductive metal grid again and jump back to the platform after receiving an electric shock. This experiment is conducted for five minutes and the number of electric shocks or errors the mouse receives are recorded. The animal retakes the test after 24 hours, this is the memory retention test. The amount of times the animal is shocked, the latency of the first jump and the total numbers of errors within three minutes are recorded. The results are shown in Table 4.

Table 4: The Effect of Gel Candy on Mice in the Jumping Platform Experiment

project Embodiment Embodime Embodimen Comparison Comparison

1 nt2 t3 1 2

Learning 236.4 245.7 261.8 168.7 182.4 latency

(second)

Number of 0.57 0.54 0.48 2.76 2.54 learning errors

Memory latency 156.3 143.9 152.4 101.7 110.4 (second)

Number of 0.24 0.31 0.27 1.28 1.34 memory errors

It can be seen that in this experiment, examples 1-3 have notable effects on the learning and memory process of mice, while the effects of examples 1-2 are not so distinct. The above are only preferred embodiments of the present invention however this is not limiting the present invention in other forms. Anyone familiar with this specific profession may use technical content disclosed above to change or modify the equivalent changes. For example, any simple modifications or equivalent changes made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention still belongs to the protected scope of this invention.

Claims

CLAIM

1. A brain-building gel candy, characterized in that it comprises a soft capsule

skin and a filler wrapped in the soft capsule;

The soft capsule skin contains the following raw materials in parts by weight:

150-220 parts of gelatin, 40-45 parts of purified water, 45-50 parts of glycerin, 38-42 parts

of dextrose monohydrate, 40-45 parts of sorbitol, 6-9 parts of caramel color, 0.5-1.2 parts

of ultrafine titanium dioxide; preferred, includes 7-10 parts of maltitol;

The filler includes active ingredients and auxiliary materials; the active ingredients include

milk mineral salt, algae oil, mushroom oil, hydrolyzate of egg yolk powder, colostrum basic

protein, and Gamma aminobutyric acid; the auxiliary materials include linseed oil,

sweetener Orange oil, walnut oil, monoglycerin fatty acid ester, diglycerin fatty acid ester,

white granulated sugar, steviol glycosides;

The fill specifically contains the following raw materials by weight: 190-240 parts of milk

mineral salt, 5-10 parts of Gamma aminobutyric acid, 57-64 parts of algae oil, 45-52 parts

of mushroom oil, 0.3-1.0 parts of white granulated sugar, and 12-17 parts of hydrolyzate

of egg yolk powder, 8-14 parts of colostrum basic protein, 0.1-0.3 parts of steviol

glycosides, 340-365 parts of linseed oil, 35-42 parts of orange oil, 25-32 parts of walnut oil,

-14 parts of monoglyceride fatty acid ester, 10-13 parts of diglycerin fatty acid ester.

2. The brain-building gel candy according to claim 1, wherein the soft capsule

skin contains the following raw materials in parts by weight: 183.1 parts of

gelatin, 42.7 parts of purified water, 45.6 parts of glycerin, one water 38.7 parts of glucose, 44.5 parts of sorbitol, 7.4 parts of caramel color, 0.8 parts of ultrafine titanium dioxide;

The fill comprises the following raw materials by weight: 223.7 parts of milk mineral salt,

5.9 parts of Gamma aminobutyric acid, 59.4 parts of algae oil, 46.4 parts of mushroom oil,

0.38 parts of white granulated sugar, 14.6 parts of hydrolyzate of egg yolk powder, and

9.4 parts of colostrum basic protein , 0.17 parts of steviol glycosides, 357 parts of linseed

oil, 41.5 parts of orange oil, 28.4 parts of walnut oil, 13.8 parts of monoglycerin fatty acid

esters, and 10.3 parts of diglycerin fatty acid esters.

3. The brain-building gel candy according to claim 1, wherein the soft capsule

skin contains the following raw materials in parts by weight:

153.7 parts of gelatin, 43.5 parts of purified water, 44.2 parts of glycerin, 41.7 parts of

dextrose monohydrate, 41.7 parts of sorbitol, 7.5 parts of caramel color, 0.97 parts of

ultrafine titanium dioxide;

The fill specifically contains the following raw materials by weight: 224 parts of milk

mineral salt, 7.4 parts of Gamma aminobutyric acid, 60.1 parts of algae oil, 51.7 parts of

mushroom oil, 0.75 parts of white granulated sugar, 15.8 parts of hydrolyzate of egg yolk

powder, 10.9 parts of colostrum basic protein , 0.24 parts of steviol glycosides, 362 parts

of linseed oil, 41 parts of orange oil, 31 parts of walnut oil, 12.4 parts of monoglycerin fatty

acid esters, and 10.7 parts of diglycerin fatty acid esters.

4. The brain-building gel candy according to claim 1, wherein the soft capsule

skin contains the following raw materials in parts by weight:

217.4 parts of gelatin, 41.8 parts of purified water, 42.9 parts of glycerin, 39.1 parts of

dextrose monohydrate, 42.8 parts of sorbitol, 8.7 parts of caramel color, 0.65 parts of

ultrafine titanium dioxide;

The fill specifically contains the following raw materials by weight: 231 parts of milk

mineral salt, 5.4 parts of Gamma aminobutyric acid, 61 parts of algae oil, 47.8 parts of

mushroom oil, 0.39 parts of white granulated sugar, 14.7 parts of hydrolyzate of egg yolk

powder, and 9.8 parts of colostrum basic protein , 0.27 parts of steviol glycosides, 367

parts of linseed oil, 37.4 parts of orange oil, 28.3 parts of walnut oil, 13.4 parts of

monoglycerin fatty acid esters, and 11.3 parts of diglycerin fatty acid esters.

5. The brain-building gel candy according to claim 1, wherein the particle size

of the ultrafine titanium dioxide is 500-800 mesh.