AU2020102282A4 - Immunity-boosting gel candy for children and the method of preparation - Google Patents
Immunity-boosting gel candy for children and the method of preparation Download PDFInfo
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- AU2020102282A4 AU2020102282A4 AU2020102282A AU2020102282A AU2020102282A4 AU 2020102282 A4 AU2020102282 A4 AU 2020102282A4 AU 2020102282 A AU2020102282 A AU 2020102282A AU 2020102282 A AU2020102282 A AU 2020102282A AU 2020102282 A4 AU2020102282 A4 AU 2020102282A4
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- 239000006014 omega-3 oil Substances 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000037361 pathway Effects 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000037452 priming Effects 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 208000023504 respiratory system disease Diseases 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 125000005629 sialic acid group Chemical group 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007901 soft capsule Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000015149 toffees Nutrition 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229960005486 vaccine Drugs 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
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- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/7012—Compounds having a free or esterified carboxyl group attached, directly or through a carbon chain, to a carbon atom of the saccharide radical, e.g. glucuronic acid, neuraminic acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
- A61K31/19—Carboxylic acids, e.g. valproic acid
- A61K31/20—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids
- A61K31/202—Carboxylic acids, e.g. valproic acid having a carboxyl group bound to a chain of seven or more carbon atoms, e.g. stearic, palmitic, arachidic acids having three or more double bonds, e.g. linolenic
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- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/7028—Compounds having saccharide radicals attached to non-saccharide compounds by glycosidic linkages
- A61K31/7034—Compounds having saccharide radicals attached to non-saccharide compounds by glycosidic linkages attached to a carbocyclic compound, e.g. phloridzin
- A61K31/704—Compounds having saccharide radicals attached to non-saccharide compounds by glycosidic linkages attached to a carbocyclic compound, e.g. phloridzin attached to a condensed carbocyclic ring system, e.g. sennosides, thiocolchicosides, escin, daunorubicin
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/02—Algae
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- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0012—Galenical forms characterised by the site of application
- A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
- A61K9/0056—Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals
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Abstract
The present invention explores a gel candy which helps boost children's immunity. The
immunity-boosting gel candy is composed of both a shell and nutrient content. The content
includes the following components in part: 230 to 250 parts of DHA algal oil, 8~12 parts of
N-acetylneuraminic acid, 120~140 parts of walnut oil, 10~20 parts of lemon oil, 5~10 parts of
mono-and diglycerides of fatty acids, 0.2~0.4 parts of steviol glycosides. The present invention
adopts highly safe vegetable oils as a raw material to prepare a gel candy which improves
immunity, has no toxic side effects, is extremely safe, does not cause allergic reactions, can
effectively promote a children's nutritional balance and ultimately improves children's immunity
as a whole. Additionally, the method of preparation for the immunity-boosting gel candy is
extremely simple to operate.
Description
Immunity-boosting gel candy for children and the method of preparation
The invention is related to the field of gel candy more s
pecifically, a gel candy which helps boost children's immunity and the method of preparation.
Candy is both an indispensable and popular food for many individuals in their daily lives. Not
to mention there are many varieties of candy such as fruit candy, toffee and hard candy. As
children tend to have a love for candy and are the usually main consumers, the development
of an immunity-boosting gel candy for children will have a significant social impact and
exceptional market value.
Gel candy is a soft capsule product filled with a liquid to form the capsule and closed with an
exterior shell. They can be consumed in many ways, as a simple container (not to be digested),
swallowed whole or crushed. Gel candy is currently a very popular dietary supplement, its
formation of the gel depending hugely on the hydration levels. Therefore, all gels used in
candy must be hydrophilic colloids. When the hydrophilic groups (-OH, -COOH, etc.) of the
colloidal molecules absorb and maintain a certain amount of water forming hydration, water
acts as a solvent as molecules cover it to form a hydration layer. At the same time, the
non-hydrophilic groups (-CH3, -CH2, etc.) of the colloidal molecules generate mutual
attraction between molecules. This helps to form single micelles into linear molecules and
gather them into bundles of micelles.
Many products on the market claim to boost or support immunity. However, the concept of
boosting immunity tends to make little sense scientifically. In fact, boosting the number of cells in your body (both immune cells or others) is not necessarily good for your health. For example, athletes who participate in "blood doping" - the pumping of blood into their system to boost the number of blood cells to enhance their performance - many run the risk of having a stroke. Attempting to boost the cells of your immune system is especially complicated as there are so many different varieties of cells in the immune system that respond to many different microbes in various ways. Which cells should you be boosting, and to what number?
So far there is no clear scientific answer. What is known is that the body continually generates
immune cells, it produces many more lymphocytes than it can possibly use. The extra cells
remove themselves through a natural process of cell death called apoptosis. The deaths can
vary and depend on if there was anything they were able to combat or not. Notably, it is
unclear as to how many cells or what the best composition of cells the immune system needs
to function at its optimal level.
For a healthy immune system, well-balanced and regular nourishment is necessary. Scientists
have long recognised that individuals who live in poverty and may be malnourished are much
more vulnerable to infectious diseases. Whether the increased rate of diseases is caused by
malnutrition effects on the immune system is however not certain. There are relatively few
studies on the effects of nutrition on the immune system of humans.
There is some evidence outlining that various micronutrient deficients - For example,
deficiencies of zinc, selenium, iron, copper, folic acid, and vitamins A, B6, C, and E - alter
immune responses in animals (as measured in a test tube). However, the impact of these
immune system changes for the health of the animal is unclear, and the effect of similar
deficiencies on the human immune response has yet to be assessed.
So what can we do? If you suspect your diet is not providing you with all the micronutrients
needed - such as vegetables - taking a daily multivitamin and mineral supplement may
provide health benefits and have beneficial effects on the immune system. With that said,
taking a megadose of one vitamin may not be necessarily more beneficial.
As children do not have a fully developed immune system, they have an increased risk of
influenza infection. Children do not respond to certain vaccines in the same way adults do and
they do not produce polysaccharide antigen until they are about five years old. The immune
system grows and develops as the child does, meaning it is not entirely developed until
puberty, as sex hormones are responsible for a fully mature and developed immune system.
US20020054880 describes peptides that can bind to the end of a-sialic acid (2-6)pGal
and/or a-sialic acid (2-3)pGal- groups, and their use to inhibit the immune response or cell
interaction in mammals used in the method. The immunomodulatory effects of silica acid
binding molecules are not disclosed.
N-acetylneuraminic acid was first discovered in 1936, it is known as the most widely
distributed sialic acid among nature. It is an acylated nine-carbon sugar containing carboxyl
group, also called sugar acid, which is mainly animal cell membrane or secretion. The
glycoprotein, glycolipid or bacterial capsular substance and other constituent sugars. Sialic
acid is a type of neuraminic acid which maternal structure is composted of nine carbon atoms.
It is found in various biological tissues and is a component of complex carbohydrates on the
cell's surface. The most common sialic acid found in most mammalian tissue is
N-acetylneuraminic acid, usually referred to as sialic acid. Wang Bing (School of Molecular
and Microbial Biological Sciences, University of Sydney, New South Whales, Australia) has
published many papers on sialic acid, he is an accredited expert in the field of sialic acid. In
2003, he published an article "The role and Potential of' in the European Journal of Clinical
Nutrition. In the article, "Sialic Acid in Human Nutrition", sialic acid is hailed as an
important nutrient component that may affect the brain development of children and infants
after DHA (Docosahexaenoic acid). This too promoted breastfeeding as an important reason
as it compared the nutritional value of animal milk and human milk. The content of sialic acid
in breast milk is 2.5 times that of animal milk, it can be seen that there is a big gap between
the type and content of sialic acid in each of the milks. However, the existing
N-acetylneuraminic acid antiviral composition of antiviral and immune-improving powder formulations rarely uses N-acetylneuraminic acid. It has mostly been used as a brain nutrition in the past it too tends to be matched with the formula formed by other ingredients which lack scientific and reasonable basis. This does not allow for the full efficacy of the respective ingredients, the dosage form is also single which cannot meet the needs of user groups.
Studies have shown that some compounds that can bind to sialic acid can be used in the
treatment and prevention of diseases, especially diseases with microbial ethology such as
respiratory diseases. Moreover, current studies have shown that molecules which exhibit the
ability to bind with sialic acid can be used to neutralise or present infections caused by
pathogens that utilise the presence of sialic acid on the surface of host cells. For example,
respiratory pathogens, such as viruses belonging to the Orthomyxoviridae or Paramyxoviridae
family, and certain streptococci use receptors containing sialic acid on the cell surface to bind
to and enter specific cell types in various mammalian tissues. Compounds such as proteins
and peptides, which bind to sialic acid moieties and/or molecules containing them (such as
cell surface receptors) can be used to treat and/or prevent diseases caused or contributed to by
pathogens that utilise cells Surface sialic acid receptors serve as a means of binding or
attaching cells.
Without wishing to be bound by theory, sialic acid binding molecules may interfere, inhibit,
prevent and/or block the interaction between the pathogen and the sialic acid receptor on the
cell's surface thereby preventing the pathogen from binding or attaching. It has also been
found that certain sialic acid binding molecules which prevent the interaction with the
pathogen and for example the cell surface receptor containing sialic acid has
immunomodulatory properties. The term "immunomodulation" is used for the observed
effects of various sialic acid binding molecules of the present invention on the host immune
response, including any activation of the immune system and/ or immune system processes,
pathways, and/or any of them. The term "priming" used for an immune response may include
the phenomenon of increasing the susceptibility and/ or response of the immune system to
immunogens, antigens, pathogens, diseases and infections. Again without wishing to be tied to theory, any immunomodulatory properties reared to the sialic acid-binding molecule of the present invention, subjects administered or in contact with the sialic acid-binding molecule can be more able to cope with the occurrence of infection/disease.
Algae can synthesise DHA through self-fermentation. Therefore, with the development of
modem technology, seaweed is grown in large stainless-steel fermentation tanks commonly
used in the pharmaceutical, food and biotechnology industries. In accordance with Good
Manufacturing Practices (GMP), the entire production process is controlled to ensure the
algae is clean, environmentally friendly and free from pollution. This ensures the production
of high-quality DHA which is safe, efficient and pollution-free. Algae has high DHA content
but almost no EPA (Eicosapentaenoic acid). If DHA is extracted from algae, the ratio of DHA
to EPA is 20:1, if it is extracted from fish oil, it is (4-5):1. DHA extracted from algae is
natural, plant-based, has a strong antioxidant capacity, and is low in EPA content. Meanwhile,
DHA extracted from deep-sea fish oil has relatively active properties and is prone to oxidative
denaturation with extremely high EPA content. EPA can have the effect of lowering blood fat
and thinning blood, this means DHA and EPA extracted from deep-sea fish oil is beneficial
for mainly adults and the elderly. DHA extracted from seaweed oil is most useful for children
and infants, it can effectively promote the development of the infant's retina and brain
function. Mothers are recommended to choose algae DHA as the academic community also
agrees that DHA algae oil is more suitable for children and infants. DHA accounts for
roughly 97% of the omega-3 fatty acids in the brain, the human body maintains a normal
function of various tissues and must ensure that there are sufficient and various fatty acids.
However, among various fatty acids linoleic acid o6 and linolenic acid o3 cannot be used by
the human body. As a kind of fatty acid, DHA has a significant effect on memory building,
thinking abilities, and improved intelligence. Population epidemiology studies have found
that people with high levels of DHA in their bodies have stronger psychological endurance
and a higher intellectual development index.
Seaweed oil is the general term for all oils in seaweed. DHA algal oil is usually a slightly
yellow liquid at room temperature and its applications mainly include the production of DHA
algal oil health products and biodiesel. Seaweed oil is rich in a large number of unsaturated
fatty acids such as DPA (docosapentaenoic acid), DHA and EPA (especially EPA and DHA)
which are essential to the human body. It has obvious advantages in preventing
cardiovascular diseases, lowering blood lipids, lowering cholesterol, weight loss, inhibiting
tumour growth and anti-inflammatory effects. Seaweed has a lighter smell, less pollutant
resides, and a higher DHA in comparison to already existing DHA and EPA fish oil oral
health care products. This has made it favourable for consumers and holds an obvious market
advantage. The market demand is rather large with the annual sales volume increasing year by
year. For producers seaweed can use light energy, water and C02 to synthesis a large amount
of organic matter.
For prior deficiencies, the present invention provides a gel candy to boost children's immune
systems which promotes balanced nutrition and effectively improves their immunity and the
method of preparation.
The purpose of the present invention was achieved through the following technical solutions:
A gel candy to boost children's immunity. Composed of both a shell and its contents.
The content (filling) includes the following components in part: 230 to 250 parts of DHA
algal oil, 8 to 12 parts of N-acetylneuraminic acid, 120 to 140 parts of walnut oil, 10 to 20
parts of lemon oil, 5 to 10 parts of mono-and diglycerides of fatty acids, and 0.2 to 0.4 parts
of steviol glycosides.
Preferably, the content should include the following components by part: 230 parts of DHA
algal oil, 10 parts of N-acetylneuraminic acid, 120 parts of walnut oil, 20 parts of lemon oil, 5
parts of mono-and diglycerides of fatty acids, and steviol glycosides 0.2 parts.
Preferably the content should include the following components by part: 240 parts of DHA
algal oil, 8 parts of N-acetylneuraminic acid, 135 parts of walnut oil, 15 parts of lemon oil, 8
parts of mono-and diglycerides of fatty acids, and steviol glycosides 0.3 copies.
Preferably the content should include the following components by part: 235 parts of DHA
algal oil, 9 parts of N-acetylneuraminic acid, 125 parts of walnut oil, 10 parts of lemon oil, 6
parts of mono-and diglycerides of fatty acids, and steviol glycosides 0.2 parts.
The outer-shell includes the following components by part: 130 to 150 parts of gelatin, 30 to
parts of purified water, 20 to 30 parts of dextrose monohydrate, 20 to 30 parts of maltitol,
to 8 parts of trehalose, white 0.3~0.6 parts of granulated sugar, 50~60 parts of glycerin.
The method of preparation for the immunity-boosting gel candy includes the following steps:
1. Weigh the raw materials according to the above mentioned weight ratio use. Mix the
DHA algal oil, N-acetylneuraminic acid, walnut oil, lemon oil, mono-and diglycerides
of fatty acids and steviol to obtain the crude material. The stirring speed is 1000-3000
rpm and the stirring time is 10-30 minutes.
2. Temporarily store the coarse material contents at a temperature of 30-50°C and filter
it through a 200-mesh screen to obtain the fine contents.
3. Add water to the gelatin tank, then add gelatin, purified water, dextrose
monohydrate, maltitol, trehalose, white granulated sugar. Stir and heat at the same
time, after the dissolution and mixing is completed, add glycerin then stir and mix
completely to obtain the rubber - keep it warm for use. The heating temperature is
40-600 C
4. The fine material obtained in step (2) and the shell obtained in step (3) are then
pressed in a pelletising machine. After the pressing is completed they are shaped, dried,
and polished to obtain the immunity-boosting gel candy. The conditions for controlling
the drying cage during the pressing process are: temperature (15-25°C), relative
humidity (25-35%), and drying time (10-15 hours).
DHA is a polyunsaturated fatty acid that is very important to the human body and is an
important member of the Omega-3 unsaturated fatty acid family. DHA plays a major role in
the growth and maintenance of the nervous system cells. The content of DHA is as high as 20%
in the human cerebral cortex, it accounts for the largest proportion in the retina of the eye at
roughly 50%. With this in mind, it proves essential for children's intellectual and vision
development. DHA algal oil is extracted from marine micro-algae which is relatively safer
when being passed on in the food chain as its EPA content is very low.
The preferred preparation method of the DHA algal oil of the present invention is enzymatic
hydrolysis which is as follows:
The cellulase, amylase, hemicellulase, esterase, mannanase, pectinase, and protease are
prepared according to the ratio, and the mass ratio is :2:1:1:1:1:2, compound Enzyme spare.
Use the conventional method to break the cell wall of the seaweed and add a complex
enzyme of 1.5-2.0% of the seaweed mass with the aid of an ultrasound at pH 7.0 and 42°C for
4-10 hours and hydrolyse it at 45°C for 2-4 hours. The best DHA Algal extraction rate is
17.9-19.1%. Ultrasound assistance is an innovation of the present invention, extraction
without ultrasonic assistance will lower the extraction rate by 2 -3 %.
The seaweed previously mentioned is selected from one of dinoflagellates, green algae,
golden algae, charm or diatoms.
The above-mentioned ultrasonic wave is 25kHz, 200-350W.
After extraction, it is preferable to increase the extraction process, use ethanol as the solvent
and implement one or more pressure mutation methods during the extraction process. The
extraction temperature is 30°C-50°C After the extraction pressure reaches1OMPa-25MPa,
the pressure mutation is implemented to make the algae cells. The crushing is further
completed and the extraction pressure is reduced to 2MPa-5MPa - the extraction time is 1- 8
hours.
N-acetylneuraminic acid is mainly composed of glycoproteins, glycolipids or bacterial
capsular substances in animal cell membranes or secretions. In glycoproteins or glycolipids,
the ketone group at position two, forms a glycosidic bond and it is located at the non-reducing
end of the sugar side chain. Its negative charge or unique chemical structure gives it various
physiological specificities. With anti-bacterial and virus functions, N-acetylneuraminic acid
can be combined with bacteria and viruses, and through a certain mechanism, it can inhibit
and resist. As an important receptor for many pathogenic microorganisms infecting the body,
sialic acid provides important research ideas for the prevention of human infectious diseases.
N-acetylneuraminic aid also has anti-inflammatory and immune enhancements, it can regulate
the anti-inflammatory activity of IgG achieving the effect of immunity-boosting. Baby's first
line of defence that affects their immunity (the barrier effect of the skin and mucous
membrane) can improve the resistance of the mucous membrane of the respiratory track.
In summary, the present invention has the following beneficial effects:
1. The immunity-boosting gel candy effectively promotes children's nutritional
balance and effectively improves their immunity. Moreover, it is made with safe
vegetable oils and has no toxic side effects, is extremely safe, and does not set off
allergies.
2. There is reasonable scientific information which suggests the combination of
N-acetylneuraminic acid and other components are beneficial for the human body to
absorb or use.
3. The gel candy provided by the present invention has a simple preparation method
and is easy to operate.
4. The source of DHA in algal oil is much more suitable for children as it does not
contain EPA.
The embodiments of the present invention are intended to be illustrative and not to limit the
scope of the present invention. Any slight difference in the nutrient composition due to the
different milk source should not be used as it may cause an inconsistency between the
embodiment of the present invention and the specification. The present invention aims to
protect the purpose of adding nutrients, rather than to make the ratio particularly strict. The
ground is limited to a specific value.
EMBODIMENT 1
An immunity-boosting gel candy. The gel candy for boosting children's immunity is
composed of a nutrient content filling and an outer-shell.
The contents include the following components by part: 230 parts of DHA algal oil,
N-acetylneuraminum 10 parts of acid, 120 parts of walnut oil, 20 parts of lemon oil, 5 parts of
mono-and diglycerides of fatty acids, and 0.2 parts of steviol glycosides.
The outer-shell includes the following components by part: 150 parts of gelatin, 35 parts of
purified water, 25 parts of dextrose monohydrate, 30 parts of maltitol, 8 parts of trehalose, 0.3
parts of white sugar, and 60 parts of glycerin.
The method of preparation for the children's immunity-boosting gel candy includes the
following steps:
1. Weigh the raw materials according to the above mentioned weight ratio use. Mix the
DHA algal oil, N-acetylneuraminic acid, walnut oil, lemon oil, mono-and diglycerides
of fatty acids and steviol to obtain the crude material. The stirring speed is 3000 rpm
and the stirring time is 10 minutes.
2. Temporarily store the coarse material contents at a temperature of 50°C and filter it
through a 200-mesh screen to obtain the fine contents.
3. Add water to the gelatin tank, then add gelatin, purified water, dextrose
monohydrate, maltitol, trehalose, white granulated sugar. Stir and heat at the same
time, after the dissolution and mixing is completed, add glycerin then stir and mix
completely to obtain the rubber - keep it warm for use. The heating temperature is
600 C
4. The fine material obtained in step (2) and the shell obtained in step (3) are then
pressed in a pelletising machine. After the pressing is completed they are shaped, dried,
and polished to obtain the immunity-boosting gel candy. The conditions for controlling
the drying cage during the pressing process are: temperature (25C), relative humidity
(25%), and drying time (15 hours).
EMBODIMENT 2
An immunity-boosting gel candy. The gel candy for boosting children's immunity is
composed of a nutrient content filling and an outer-shell.
The contents include the following components by part: 240 parts of DHA algal oil, 8 parts
of N-acetylneuraminic acid, 135 parts of walnut oil, 15 parts of lemon oil, 8 parts of
mono-and diglycerides of fatty acids, 0.3 parts of steviol glycosides.
The outer-shell includes the following components by part: 140 parts of gelatin, 50 parts of
purified water, 20 parts of dextrose monohydrate, 22 parts of maltitol, 5 parts of trehalose, 0.5
parts of white sugar, and 55 parts of glycerin.
The method of preparation for the children's immunity-boosting gel candy includes the
following steps:
1. Weigh the raw materials according to the above mentioned weight ratio use. Mix the
DHA algal oil, N-acetylneuraminic acid, walnut oil, lemon oil, mono-and diglycerides
of fatty acids and steviol to obtain the crude material. The stirring speed is 1000 rpm
and the stirring time is 30 minutes.
2. Temporarily store the coarse material contents at a temperature of 50°C and filter it
through a 200-mesh screen to obtain the fine contents.
3. Add water to the gelatin tank, then add gelatin, purified water, dextrose
monohydrate, maltitol, trehalose, white granulated sugar. Stir and heat at the same
time, after the dissolution and mixing is completed, add glycerin then stir and mix
completely to obtain the rubber - keep it warm for use. The heating temperature is
600 C
4. The fine material obtained in step (2) and the shell obtained in step (3) are then
pressed in a pelletising machine. After the pressing is completed they are shaped, dried,
and polished to obtain the immunity-boosting gel candy. The conditions for controlling
the drying cage during the pressing process are: temperature (15°C), relative humidity
(25%), and drying time (10 hours).
EMBODIMENT 3
An immunity-boosting gel candy. The gel candy for boosting children's immunity is
composed of a nutrient content filling and an outer-shell.
The contents include the following components by part: 235 parts of DHA algal oil,
N-acetylneuraminum 9 parts of acid, 125 parts of walnut oil, 10 parts of lemon oil, 6 parts of
mono-and diglycerides of fatty acids, and 0.2 parts of steviol glycosides.
The outer-shell includes the following components by part: 150 parts of gelatin, 50 parts of
purified water, 30 parts of dextrose monohydrate, 22 parts of maltitol, 5 parts of trehalose, 0.3
parts of white sugar, and 50 parts of glycerin.
The method of preparation for the children's immunity-boosting gel candy includes the
following steps:
1. Weigh the raw materials according to the above mentioned weight ratio use. Mix the
DHA algal oil, N-acetylneuraminic acid, walnut oil, lemon oil, mono-and diglycerides
of fatty acids and steviol to obtain the crude material. The stirring speed is 1000 rpm
and the stirring time is 20 minutes.
2. Temporarily store the coarse material contents at a temperature of 40°C and filter it
through a 200-mesh screen to obtain the fine contents.
3. Add water to the gelatin tank, then add gelatin, purified water, dextrose
monohydrate, maltitol, trehalose, white granulated sugar. Stir and heat at the same
time, after the dissolution and mixing is completed, add glycerin then stir and mix
completely to obtain the rubber - keep it warm for use. The heating temperature is
500 C
4. The fine material obtained in step (2) and the shell obtained in step (3) are then
pressed in a pelletising machine. After the pressing is completed they are shaped, dried,
and polished to obtain the immunity-boosting gel candy. The conditions for controlling
the drying cage during the pressing process are: temperature (25C), relative humidity
(25%), and drying time (10 hours).
EMBODIMENT 4
The enzymatic method for extracting DHA algal oil is as follows:
The cellulase, amylase, hemicellulase, esterase, mannanase, pectinase, and protease are
prepared according to the ratio, and the mass ratio is 2:2:1:1:1:1:2, compound Enzyme spare.
Use conventional method to break the cell wall of the seaweed and add a complex enzyme
of 1.5-2.0% of the seaweed mass with the aid of an ultrasound at pH 7.0 and 42C for 4 hours
and hydrolyse it at 450 C for 4 hours. The best DHA Algal extraction rate is 17.9-19.1%.
Ultrasound assistance is an innovation of the present invention, extraction without ultrasonic
assistance will lower the extraction rate by 2-3%.
The seaweed previously mentioned is selected from one of dinoflagellates, green algae,
golden algae, charm or diatoms.
The above-mentioned ultrasonic wave is 25kHz, 350W.
After extraction, it is preferable to increase the extraction process, use ethanol as the solvent
and implement one or more pressure mutation methods during the extraction process. The
extraction temperature is 50°C After the extraction pressure reaches 25MPa, the pressure
mutation is implemented to make the algae cells. The crushing is further completed and the
extraction pressure is reduced to 5MPa - the extraction time is 8 hours.
EMBODIMENT 5
The enzymatic method for extracting DHA algal oil is as follows:
The cellulase, amylase, hemicellulase, esterase, mannanase, pectinase, and protease are
prepared according to the ratio, and the mass ratio is :2:1:1:1:1:2, compound Enzyme spare.
Use conventional method to break the cell wall of the seaweed and add a complex enzyme of
1.5% of the seaweed mass with the aid of an ultrasound at pH 7.0 and 42°C for 4 hours and
hydrolyse it at 45°C for 2 hours. The best DHA Algal extraction rate is 17.9-19.1%.
Ultrasound assistance is an innovation of the present invention, extraction without ultrasonic
assistance will lower the extraction rate by 2 - 3 %.
The seaweed previously mentioned is selected from one of dinoflagellates, green algae,
golden algae, charm or diatoms.
The above-mentioned ultrasonic wave is 25kHz, 200W.
After extraction, it is preferable to increase the extraction process, use ethanol as the solvent
and implement one or more pressure mutation methods during the extraction process. The
extraction temperature is 30°C After the extraction pressure reaches 1OPa, the pressure mutation is implemented to make the algae cells. The crushing is further completed and the extraction pressure is reduced to 2MPa - the extraction time is 1 hour.
Product Character Detection:
Table 1: Nutritional Component Information
requirement Per 100 g NRV%
energy < 3248kJ 2707 kJ 32%
protein 214.0g 17.5 g 29%
fat 569.6g 58.0 g 97%
DHA >11.9 g 14.9 g
Carbohydrates 212.4g 15.5 g 5%
sodium <247mg 206 mg 10%
The candies obtained in the present invention and commercially available gelatinous candies
are used as comparative examples for quality inspection and comparison. The results are
shown in Table 2 and Table 3. It is made obvious that the gelatinous candies in example 1 and
3 are significantly better in the texture and water index.
Table 2: Texture Analysis (Hardness Unit: G)
Centrifuge time Embodiment 1 Embodiment 2 Embodiment 3 Comparison
Oh Sample hardness 8762.1 8653.5 8692.2 5921.3
0.5h Sample hardness 8025.6 8112.5 8048.7 4031.8 at 900 C
lh Sample hardness at 7563.4 7396.7 7431.6 3735.4 900 C
hardness changes from 8.33% 8.38% 8.02% 21.57% 0 to 0.5h
hardness changes from 13.68% 16.67% 15.21% 31.57% 0.5 to lh
Table 3: Water Loss Analysis (Unit: %)
Centrifuge time Embodiment 1 Embodiment 2 Embodiment 3 Comparison
Oh 0.57 0.54 0.57 0.63
0.5h 0.59 0.58 0.62 0.64
lh 0.63 0.65 0.68 0.75
average 0.60 0.59 0.62 0.67
An experimental study on mice with immune enhancement function of the gel candy at hand:
Test materials: Example 1, Example 2, Example 3. The prepared gel candy was the test
substance.
Blank control: distilled water.
Experimental animals: mice, half male and half female, weighing 18-22 grams, with 10 mice
in each group. The source of feed and litter is the same as above.
The mice were administered ten times the recommenced amount for humans. The
compositions of the examples of this invention were fed for 30 days.
The mice were randomly divided into blank control groups and drug testing groups. Each
group was given intragastric administration once a day according to the dosage and usage.
After 30 days the animals were tested for various immune indexes.
As mentioned the mice divided into groups were given intragastric administration once a day
with a dose of 0.3 grams/kilograms each time. The blank control group were given an equal
volume of distilled water. After 30 consecutive days the animals were tested for various
immune indexes. On the twenty-sixth day of gavage, the mice were sensitised with an
intraperitoneal injection of 2% (v/v) sheep red blood cells - 0.2 millilitre/ mouse. After four
days, the thickness of the left hind foot plantar was measured, and then 20% (v/v) SRBC
(20ul/mouse) was injected subcutaneously at the measurement site. The thickness of the left
hind foot was measured before and 24 hours after the attack. The thickness of the DTH is
expressed by the thickness difference of the foot and plantar before and after the attack, and
the analysis of the variance is performed. The test results are shown in Table 4.
The determination of delayed type allergy (DTH) in mice induced by dinitrofluorobenzene is
shown in table 4.
Table 4: Determination Results of Delayed Type Allergy (DTH) in Mice induced by
Dinitrofluorobenzene.
Embodiment 1 Embodiment 2 Embodiment 3 Comparison
Low Medium High Low Medium High Low Medium High
dose dose dose dose dose dose dose dose dose
Plantar
swelling
degree 24h 0.34 0.38 0.42 0.37 0.40 0.43 0.31 0.36 0.43 0.25 after
injection
(mm)
P value 0.304 0.042 0.013 0.312 0.052 0.017 0.317 0.058 0.024
The results show that under the experimental conditions, the plantar swelling degree of mice
in the middle and high dose groups was significantly higher than in the control group. On the
surface, the medium and high dose products can improve the ability of delayed type allergy in
mice which proves the gel candy of the present invention enhances immunity.
The above are only preferred embodiments of the present invention and are not
interned to limit the present invention in any way. Anyone familiar with the profession
may use the technical content disclosed above to change or modify the equivalent of
equivalent changes. However, any simple modifications, equivalent changes, and
modifications 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 belong to the protection scope of the technical solution of the
present invention.
Claims (5)
1. An immunity-boosting gel candy for children, characterized by its shell and nutrient content filing; the filling contains the following components in part: 230~250 parts of DHA algal oil, 8-12 parts of N-acetylneuraminic acid, 120-140 parts of walnut oil, 10-20 parts of lemon oil, 5-10 parts of mono-and diglycerides of fatty acids, 0.2-0.4 parts of steviol glycosides.
2. As mentioned in the first claim an immunity boosting gel candy filling which is comprised of the following components in part: 230 parts of DHA algal oil, 10 parts of N-acetylneuraminic acid, 120 parts of walnut oil, 20 parts of lemon oil, 5 parts of mono-and diglycerides of fatty acids, 0.2 parts of steviol glycosides.
3. The method of preparation for a children's immunity-boosting gel candy according to to claims 1 or 2 which is characterised by the following steps:
a) Weigh the raw materials according to the above mentioned weight ratio use; Mix the DHA algal oil, N-acetylneuraminic acid, walnut oil, lemon oil, mono-and diglycerides of fatty acids and steviol to obtain the crude material; The stirring speed is 1000-3000 rpm and the stirring time is 10-30 minutes; b) Temporarily store the coarse material contents at a temperature of 30-50°C and filter it through a 200-mesh screen to obtain the fine contents; c) Add water to the gelatin tank, then add gelatin, purified water, dextrose monohydrate, maltitol, trehalose, white granulated sugar; Stir and heat at the same time, after the dissolution and mixing is completed, add glycerin then stir and mix completely to obtain the rubber - keep it warm for use; The heating temperature is 40-60°C; d) The fine material obtained in step (2) and the shell obtained in step (3) are then pressed in a pelletising machine; After the pressing is completed they are shaped, dried, and polished to obtain the immunity-boosting gel candy; The conditions for controlling the drying cage during the pressing process are: temperature (15-25°C), relative humidity (25-35%), and drying time (10-15 hours).
4. For the method of preparation for a children's immunity-boosting gel candy as mentioned in claim 3, in the first step the stirring speed is 1000-3000 rpm, and the stirring time is 10-30 minutes.
5. For the method of preparation for a children's immunity-boosting gel candy as mentioned in claim 3, in step (3) the heating temperature is 40-60°C
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN112841380A (en) * | 2021-02-20 | 2021-05-28 | 姚礼群 | Gel candy and preparation method thereof |
CN115812827A (en) * | 2022-11-07 | 2023-03-21 | 嘉必优生物技术(武汉)股份有限公司 | Hydrogel system suitable for preparing gel soft sweets and preparation method thereof |
CN116602407A (en) * | 2023-01-12 | 2023-08-18 | 浙江索契壹营养科技有限公司 | Algae oil DHA slurry coating composition and preparation method thereof |
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2020
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN112841380A (en) * | 2021-02-20 | 2021-05-28 | 姚礼群 | Gel candy and preparation method thereof |
CN115812827A (en) * | 2022-11-07 | 2023-03-21 | 嘉必优生物技术(武汉)股份有限公司 | Hydrogel system suitable for preparing gel soft sweets and preparation method thereof |
CN116602407A (en) * | 2023-01-12 | 2023-08-18 | 浙江索契壹营养科技有限公司 | Algae oil DHA slurry coating composition and preparation method thereof |
CN116602407B (en) * | 2023-01-12 | 2024-10-11 | 浙江索契壹营养科技有限公司 | Algae oil DHA slurry coating composition and preparation method thereof |
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