AU2021107153A4 - Gel candy with transparent skin and preparation method thereof - Google Patents
Gel candy with transparent skin and preparation method thereof Download PDFInfo
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- AU2021107153A4 AU2021107153A4 AU2021107153A AU2021107153A AU2021107153A4 AU 2021107153 A4 AU2021107153 A4 AU 2021107153A4 AU 2021107153 A AU2021107153 A AU 2021107153A AU 2021107153 A AU2021107153 A AU 2021107153A AU 2021107153 A4 AU2021107153 A4 AU 2021107153A4
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- gel
- transparent skin
- gelatin
- gel candy
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000000499 gel Substances 0.000 claims abstract description 106
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 69
- 239000000463 material Substances 0.000 claims abstract description 48
- 108010010803 Gelatin Proteins 0.000 claims abstract description 38
- 239000008273 gelatin Substances 0.000 claims abstract description 38
- 229920000159 gelatin Polymers 0.000 claims abstract description 38
- 235000019322 gelatine Nutrition 0.000 claims abstract description 38
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 38
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical compound CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 claims abstract description 33
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 25
- 239000003349 gelling agent Substances 0.000 claims abstract description 24
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000002671 adjuvant Substances 0.000 claims abstract description 23
- 239000011975 tartaric acid Substances 0.000 claims abstract description 23
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 23
- 235000011187 glycerol Nutrition 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 17
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 17
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 17
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 17
- 229940073505 ethyl vanillin Drugs 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims description 39
- 239000000758 substrate Substances 0.000 claims description 35
- 238000010438 heat treatment Methods 0.000 claims description 15
- 210000001161 mammalian embryo Anatomy 0.000 claims description 14
- 239000006187 pill Substances 0.000 claims description 14
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 13
- 235000015165 citric acid Nutrition 0.000 claims description 10
- 238000007872 degassing Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 4
- 230000001055 chewing effect Effects 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 3
- 239000002775 capsule Substances 0.000 description 15
- 238000004090 dissolution Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 235000015110 jellies Nutrition 0.000 description 6
- 239000008274 jelly Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000002844 melting Methods 0.000 description 6
- 230000008018 melting Effects 0.000 description 6
- 229920000084 Gum arabic Polymers 0.000 description 4
- 241000978776 Senegalia senegal Species 0.000 description 4
- 235000010489 acacia gum Nutrition 0.000 description 4
- 239000000205 acacia gum Substances 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000845 maltitol Substances 0.000 description 4
- 235000010449 maltitol Nutrition 0.000 description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 4
- 229940035436 maltitol Drugs 0.000 description 4
- 229920000609 methyl cellulose Polymers 0.000 description 4
- 239000001923 methylcellulose Substances 0.000 description 4
- 235000010981 methylcellulose Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 3
- 239000011159 matrix material Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 229920000642 polymer Polymers 0.000 description 3
- 235000010356 sorbitol Nutrition 0.000 description 3
- 239000000600 sorbitol Substances 0.000 description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229940072056 alginate Drugs 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 2
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 2
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 2
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000003607 modifier Substances 0.000 description 2
- 239000004014 plasticizer Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 208000029301 Mastication disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000001054 cortical effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to a method for preparing a gel candy with transparent skin, which
comprises contents and a transparent skin which covering the contents. The weight ratio of the
transparent skin and the contents is 1:1 to 3; the transparent skin includes the base material layer
and the shell layer; the base material layer is made of the following raw materials in parts by mass:
35 to 43 parts of cowhide gelatin, 15 to 25 parts of glycerin, 2 to 5 parts of citric acid, and 5 to 12
parts of microcrystalline cellulose, 2-9 parts of gel adjuvant, 1-2 parts of ethyl vanillin, 30-35 parts
of water; the outer shell layer is made of the following raw materials according to mass parts:
45-53 parts of gelatin, Sugar alcohol 12-20 parts, tartaric acid 2-5 parts, gelling agent 10-15 parts,
water 40-55 parts. The gel candy provided by the present invention has reasonable ratio, moderate
hardness, good temperature resistance, non-sticking, non-deformation, and stable storage; at the
same time, it has good chewiness, and the taste of rubber and content is easy to evenly diffuse into
the mouth during chewing.
Description
Gel candy with transparent skin and preparation method thereof
The invention is a kind of gelcandy, and specifically relates to a gelcandy with transparent
skin and a preparation method thereof, and belongs to the food processing field.
The unique closed soft packaging characteristics of gel candy can effectively ensure the
good stability of the content, and it has been widely used due to its own dose controllability and
portability. At present, the preparation of chewing gel candy skins has been achieved by adding
appropriate amounts of glycerin and sorbitol to the raw materials of gel candy skins. However,
merely improving the chewability of chewing gel candy skins is far from satisfying the
requirements of users. In addition, the addition of a certain amount of plasticizer to the gelatin
makes the mechanical strength of the chewing gel candy skins. It is large and tough, which makes
it difficult for the user to chew the gel candy because the capsule body is too hard to chew the gel
candy, and the chewing difficulty increases, especially for the elderly or children.
Most of the existing gel and candy products focus on simple changes in contents, but few
improvements have been made on the taste, hardness and transparency of the rubber. Recently,
due to the increased sales of gelatin candy in the market, this kind of product combines candy and
health care functions, and most of the gelatin candy is simply added sweetener in the original soft
capsule production process. However, due to the existence of sweeteners, the structure of the
rubber changes, and the taste and transparency are not ideal.
In order to overcome the deficiencies in the prior art, the present invention provides a
transparent gel candy skin and a preparation method thereof. The capsule skin has moderate
strength and toughness, good chewiness and mouthfeel, and has good functionality.
The purpose of the present invention is achieved through the following technical solutions:
A gel candy with transparent skin, comprising contents and transparent skin covering the
contents, wherein the weight ratio of the transparent skin and the contents is 1:1 to 3;
The transparent skin includes a substrate layer and a shell layer;
The substrate layer is made of the following raw materials in parts by mass: 35 to 43 parts
of gelatin, 15 to 25 parts of glycerin, 2 to 5 parts of citric acid, 5 to 12 parts of microcrystalline
cellulose, and 2~9 parts of gel adjuvant, 1~2 parts of ethyl vanillin, 30~35 parts of water;
The shell layer is made of the following raw materials in parts by mass: 45 to 53 parts of
gelatin, 12 to 20 parts of sugar alcohol, 2 to 5 parts of tartaric acid, 10 to 15 parts of gelling agent,
and 40 to 55 parts of water.
Further, the gel adjuvant is at least one of alginate, hydroxypropyl methyl cellulose, and
methyl cellulose.
The gelling agent is at least one of gellant gum, carrageenan and gum arabic.
The sugar alcohol is at least one of xylitol, sorbitol, maltitol, erythritol and mannitol.
The content is oil phase substance, emulsion or oil solid suspension.
The method for preparing a transparent gel candy skin includes the following steps:
(1) Heat the water, add glycerin, citric acid, microcrystalline cellulose, gel adjuvant, gelatin,
ethyl vanillin, and continue to stir the material forming the substrate layer;
(2) The content is coated with the substrate layer to prepare the gel pill embryo;
(3) Heat the water, add gelatin, sugar alcohol, tartaric acid, gelling agent, and stir to form
the material of the shell layer;
(4) The gel pill embryo is coated with the material of the shell layer to form a crude gel
candy;
(5) The crude gel candy is shaped, dried, and then obtain the gel candy with transparent
skin.
Step (1) The specific process is:
(1.1) Heat the water to 50°C, add glycerin, citric acid, microcrystalline cellulose, and gel
adjuvant; continue heating until the temperature rises to 70°C, stir until it is completely dissolved,
and then adjust the temperature to 60°C;
(1.2) Add gelatin, stir for 2 hours, add ethyl vanillin and continue stirring for 10-15
minutes;
(1.3) Degas and let stand at 50°C for I to 3 hours to form the material of the base material
layer.
The specific process of step (3) is:
(3.1) Heat the water to 50C, add gelatin, sugar alcohol, tartaric acid, and gelling agent;
continue heating, wait until the temperature rises to 700 C and stir until it is completely dissolved;
adjust the temperature to 60 0C and stir for 2h;
(3.2) Degas and let stand at 40 0C for I to 3 hours to form the material of the shell layer.
Preferably, the conditions for the degassing are: vacuuming, the vacuum degree is -0.05~
-0.1OMpa, 20-3Omin.
The transparent skin gel candy provided by the present invention is made of a hydrophilic
substrate layer material. Because the hydrophilic substrate layer material contains citric acid
modification, it forms a colloidal polymer and oligomeric material. Citric acid can control the
texture, viscosity and melting point of the substrate layer material.
Specifically, the shell layer material contains tartaric acid, gelatin and sugar alcohol, tartaric
acid as a modifier, and sugar alcohol as a plasticizer. Such a combination has the beneficial effect
of providing a stable composition, in which, due to the structural similarity of the matrix layer and
the outer shell layer, the mass transfer between the matrix layer and the outer shell layer is
reduced.
The gel candy with transparent skin provided by the present invention is suitable for being
used as chewable capsules and used as gel candy such as medicine and food. The sensory
appearance of the gel candy, such as texture and chewiness, can be enhanced by the citric acid and
tartaric acid contained in the gel candy. In addition, citric acid and tartaric acid are used as
modifiers to enhance the physical and/or chemical properties of the skin used to form the matrix
layer and the outer shell layer, and facilitate the processing of jelly candies.
Specifically, citric acid and tartaric acid can lower the melting point of rubber materials. As
the melting point decreases, the rubber forming polymer is liquid, and the heating temperature
during the production process can be lowered to save energy.
In addition to lowering the melting point of the polymer, citric acid and tartaric acid can
also reduce the viscosity of the capsule-forming substance, thereby providing a material that is
easier to flow during the production process, which is helpful for the manufacture of the capsule.
In the finished gel candy, citric acid and tartaric acid can also prevent the hardening of the
skin during storage, and improve the disintegration and solubility of the chewable capsule in the
mouth. It has a lower "cortical feel" and provides users with more comfort. The accepted taste
enhances the texture or chewiness of the finished gelcandy.
Microcrystalline cellulose can maintain the stability of emulsification, maintain the stability
of colloidal raw materials at high temperatures, and have extremely strong fluidity, which makes
the material easier to flow during the production process, which is helpful for the manufacture of
capsules. In addition, it has a lower degree of polymerization and a larger specific surface area to
prevent the capsules from being squeezed together after drying.
The gel candy provided by the present invention has reasonable ratio, moderate hardness,
good temperature resistance, non-sticking, non-deformation, and stable storage; at the same time,
it has good chewiness, and the taste of rubber and content is easy to evenly diffuse into the mouth
during chewing. The preparation process is easy to realize.
The present invention will be further described below in conjunction with specific
implementations. It should be noted that, provided that there is no conflict, the various
embodiments described below or between various technical features can be arbitrarily combined
to formnew embodiments.
The embodiments of the present invention are intended to explain the invention, not to limit
the scope of protection of the present invention. Any person of ordinary skill in the art should be
able to clearly know and understand that the present invention can be implemented without error
according to the ratio range disclosed in the specification. Any slight difference in the nutritional
ingredients caused by the different milk sources should not be used as a reason for the
inconsistency between the embodiments of the present invention and the instructions. Therefore,
the present invention aims to protect the purpose of adding nutrients, rather than restricting the
ratio. The ground is limited to a specific value.
Embodiment 1
A gel candy with transparent skin, comprising an inner content and a transparent skin that wraps the contents, wherein the weight ratio of the transparent skin and the content is1:1; and the contents are oil phase substances.
The transparent skin includes a substrate layer and a shell layer;
The substrate layer is made of the following raw materials in parts by mass: 35.6 parts of gelatin, 24.7 parts of glycerin, 2.4 parts of citric acid, 11.3 parts of microcrystalline cellulose, 2.8 parts of gel adjuvant, and 1.3 parts of ethyl vanillin. Parts, 32.7 parts of water;
The gel adjuvant is alginate.
The outer shell layer is made of the following raw materials in parts by mass: 52.4 parts of gelatin, 15.7 parts of sugar alcohol, 4.9 parts of tartaric acid, 12.6 parts of gelling agent, and 43.8 parts of water.
The gelling agent is c arrageenan.
The sugar alcohol is sorbitol.
The method for preparing a transparent gel candy includes the following steps:
(1) Materials for preparing the substrate layer;
(1.1) Heat the water to 50°C, add glycerin, citric acid, microcrystalline cellulose, and gel adjuvant; continue heating until the temperature rises to 70°C, stir until it is completely dissolved, and then adjust the temperature to 60°C;
(1.2) Add gelatin, stir for 2 hours, add ethyl vanillin and continue stirring for 10 minutes;
(1.3) Degas and let stand at 50°C for 1.5h to form the material of the base material layer.
(2) The content is coated with the substrate layer to prepare the gel pill embryo;
(3) Materials for preparing the shell layer;
(3.1) Heat the water to 50C, add gelatin, sugar alcohol, tartaric acid, and gelling agent; continue heating, wait until the temperature rises to 70 0 C and stir until it is completely dissolved; adjust the temperature to 60 0C and stir for 2h;
(3.2) Degas and let stand at 40°C for 3h to form the material of the shell layer.
(4) The gel pill embryo is coated with the material of the shell layer to form a crude gel
candy;
(5) The crude gel candy is shaped, dried, and then obtain the gel candy with transparent
skin.
The degassing conditions are: vacuum, vacuum degree -0.05Mpa, 30min.
Embodiment 2
A gel candy with transparent skin, comprising contents and transparent skin covering the contents, wherein the weight ratio of the transparent skin and the contents is 1:3; the contents are oil solid suspension.
The transparent skin includes a substrate layer and a shell layer;
The substrate layer is made of the following raw materials in parts by mass: 40.6 parts of gelatin, 18.4 parts of glycerin, 4.3 parts ofcitric acid, 6.7 parts of microcrystalline cellulose, 6.1 parts of gel adjuvant, and 1.8 parts of ethyl vanillin. Parts, 32.1 parts of water;
The gel adjuvant is hydroxypropyl methylcellulose.
The outer shell layer is made of the following raw materials in parts by mass: 47.2 parts of gelatin, 18.2 parts of sugar alcohol, 4.4 parts of tartaric acid, 11.2 parts of gelling agent, and 44.3 parts of water.
The gelling agent is gellant gum.
The sugar alcohol is xylitol.
The method for preparing a transparent gel candy includes the following steps:
(1) Materials for preparing the substrate layer;
(1.1) Heat the water to 50°C, add glycerin, citric acid, microcrystalline cellulose, and gel adjuvant; continue heating until the temperature rises to 70°C, stir until it is completely dissolved, and then adjust the temperature to 60°C;
(1.2) Add gelatin, stir for 2 hours, add ethyl vanillin and continue stirring for 15 minutes;
(1.3) Degas and let stand at 500 C for 1 hour to form the material of the substrate layer.
(2) The content is coated with the substrate layer to prepare the gel pill embryo;
(3) Materials for preparing the shell layer;
(3.1) Heat the water to 50°C, add gelatin, sugar alcohol, tartaric acid, and gelling agent; continue heating, wait until the temperature rises to 70°C and stir until it is completely dissolved; adjust the temperature to 60°C and stir for 2h;
(3.2) Degas and let stand at 40°C for 2h to form the material of the shell layer.
(4) The gel pill embryo is coated with the material of the shell layer to form a crude gel
candy;
(5) The crude gel candy is shaped, dried, and then obtain the gel candy with transparent
skin.
The degassing conditions are: vacuum, vacuum degree -0.OMpa, 30min.
Embodiment 3
A gel candy with a transparent skin, comprising an inner content and a transparent skin covering the content, wherein the weight ratio of the transparent skin and the content is 1:1; the content is an emulsion.
The gel candy skin includes a substrate layer and a shell layer;
The substrate layer is made of the following raw materials in parts by mass: 36.1 parts of gelatin, 18.3 parts of glycerin, 4.5 parts of citric acid, 8.2 parts of microcrystalline cellulose, 7.3 parts of gel adjuvant, and 1.4 parts of ethyl vanillin. Parts, 33.5 parts of water;
The gel adjuvant is methyl cellulose.
The shell layer is made of the following raw materials in parts by mass: 46.7 parts of gelatin, 18.9 parts of sugar alcohol, 3.1 parts of tartaric acid, 14.5 parts of gelling agent, and 45.2 parts of water.
The gelling agent is gum arabic.
The sugar alcohol is maltitol.
The method for preparing a transparent gel candy includes the following steps:
(1) Materials for preparing the substrate layer;
(1.1) Heat the water to 50°C, add glycerin, citric acid, microcrystalline cellulose, and gel adjuvant; continue heating until the temperature rises to 70°C, stir until it is completely dissolved, and then adjust the temperature to 60°C;
(1.2)Add gelatin, stir for 2 hours, add ethyl vanillin and continue stirring for 15 minutes;
(1.3) Degas and let stand at 500 C for 1 hour to form the material of the substrate layer.
(2) The content is coated with the substrate layer to prepare the gel pill embryo;
(3) Materials for preparing the shell layer;
(3.1) Heat the water to 50C, add gelatin, sugar alcohol, tartaric acid, and gelling agent; continue heating, wait until the temperature rises to 70 0 C and stir until it is completely dissolved; adjust the temperature to 60 0C and stir for 2h;
(3.2) Degas and let stand at 40 0 C for 1 hour to form the material of the shell layer.
(4) The gel pill embryo is coated with the material of the shell layer to form a crude gel
candy;
(5) The crude gel candy is shaped, dried, and then obtain the gel candy with transparent skin. The degassing conditions are as follows: vacuum, vacuum degree -0.05Mpa, 20min.
Embodiment 4
A gel candy with transparent skin, comprising an inner content and a transparent skin covering the content, wherein the weight ratio of the transparent skin and the content is 1:3; the content is an emulsion.
The gel candy skin includes a substrate layer and a shell layer;
The substrate layer is made of the following raw materials in parts by mass: 43 parts of gelatin, 25 parts of glycerin, 5 parts of citric acid, 12 parts of microcrystalline cellulose, 9 parts of gel adjuvant, and 2 parts of ethyl vanillin. Parts, 35 parts of water;
The gel adjuvant is methyl cellulose.
The outer shell layer is made of the following raw materials in parts by mass: 53 parts of gelatin, 20 parts of sugar alcohol, 5 parts of tartaric acid, 15 parts of gelling agent, and 55 parts of water.
The gelling agent is gum arabic.
The sugar alcohol is maltitol.
The method for preparing a transparent gel candy includes the following steps:
(1) Materials for preparing the substrate layer;
(1.1) Heat the water to 50°C, add glycerin, citric acid, microcrystalline cellulose, and gel adjuvant; continue heating until the temperature rises to 70°C, stir until it is completely dissolved, and then adjust the temperature to 60°C;
(1.2) Add gelatin, stir for 2 hours, add ethyl vanillin and continue stirring for 15 minutes;
(1.3) Degas and let stand at 500 C for 1 hour to form the material of the substrate layer.
(2) The contents is coated with the substrate layer to prepare the gel pill embryo;
(3) Materials for preparing the shell layer;
(3.1) Heat the water to 50C, add gelatin, sugar alcohol, tartaric acid, and gelling agent; continue heating, wait until the temperature rises to 70 0 C and stir until it is completely dissolved; adjust the temperature to 60 0C and stir for 2h;
(3.2) Degas and let stand at 40 0 C for 1 hour to form the material of the shell layer.
(4) The gel pill embryo is coated with the material of the shell layer to form a crude gel
candy;
(5) The crude gel candy is shaped, dried, and then obtain the gel candy with transparent skin.
The degassing conditions are as follows: vacuum, vacuum degree -0.05Mpa, 20min.
Embodiment 5
A gel candy with a transparent skin, comprising an inner content and a transparent skin covering the content, wherein the weight ratio of the transparent skin and the content is 1:2; the content is an emulsion.
The gel candy skin includes a substrate layer and a shell layer;
The substrate layer is made of the following raw materials in parts by mass: 35 parts of gelatin, 15 parts of glycerin, 2 parts of citric acid, 5 parts of microcrystalline cellulose, 2 parts of gel adjuvant, 1 parts of ethyl vanillin Parts, 30 parts of water;
The gel adjuvant is methyl cellulose.
The shell layer is made of the following raw materials in parts by mass: 45 parts of gelatin, 12 parts of sugar alcohol, 2 parts of tartaric acid, 10 parts of gelling agent, and 40 parts of water.
The gelling agent is gum arabic.
The sugar alcohol is maltitol.
The method for preparing a transparent gel candy includes the following steps:
(1) Materials for preparing the substrate layer;
(1.1) Heat the water to 50°C, add glycerin, citric acid, microcrystalline cellulose, and gel adjuvant; continue heating until the temperature rises to 70°C, stir until it is completely dissolved, and then adjust the temperature to 60°C;
(1.2) Add gelatin, stir for 2 hours, add ethyl vanillin and continue stirring for 15 minutes;
(1.3) Degas and let stand at 500 C for 1 hour to form the material of the substrate layer.
(2) The content is coated with the substrate layer to prepare the gel pill embryo;
(3) Materials for preparing the shell layer;
(3.1) Heat the water to 50C, add gelatin, sugar alcohol, tartaric acid, and gelling agent; continue heating, wait until the temperature rises to 70 0 C and stir until it is completely dissolved; adjust the temperature to 60 0 C and stir for 2h;
(3.2) Degas and let stand at 40 0 C for 1 hour to form the material of the shell layer.
(4) The gel pill embryo is coated with the material of the shell layer to form a crude gel
candy;
(5) The crude gel candy is shaped, dried, and then obtain the gel candy with transparent skin. The degassing conditions are as follows: vacuum, vacuum degree -0.05Mpa, 20min.
The gel candy obtained in the above-mentioned embodiment was subjected to the following product performance tests:
1. Hardness index assessment
The gel candies obtained in Embodiments 1 to 3 were tested by hardness to examine the softness and hardness of the capsules. The specific method of assessment: the gel candies were measured using a Shore hardness tester and evaluated according to the criteria shown in Table 1.
Table 1. Evaluation methods and results of hardness
Item Score Measurement Judgment Embodiment1 Embodiment2 Embodiment3 Embodiment4 Embodiment5 results criteria Hardness 1 Very bad >65 2 Bad <25
3 Ordinary 56--4
4 Good 26-40
5 Very good 41~55
The hardness index is judged by 5 levels, and the acceptable score is 3-5.
2. Assessment of temperature resistance index
The gel candies obtained in Examples 1 to 3 are used to investigate the adhesion of the gel candies through the temperature resistance index. The specific method: the gelcandies are packaged in a bottle, 60 tablets/bottle, and the bottled gel candies are placed at 50°C/RH75 % In a constant temperature and humidity box for 10 hours, take it out to observe the adhesion of the jelly candy, and evaluate according to the judgment criteria shown in Table 2.
Table 2. Evaluation methods and results of temperature resistance
Item Score Measuremen Judgment criteria Embodiment Embodiment Embodiment Embodiment Embodiment t results 1 2 3 4 5 Temp 1 Very bad The capsules are glued eratur together, so hard to break e apart resist 2 Bad The capsules are sticking ance together, they cannot be loosened while they are hot, and can be loosened byfrce affer cooling 3 Ordinary The capsules are sticking together, they cannot be broken up while they are hot, and easy to break up after cooling 4 Good The capsules are glued together, which can be broken up while hot 5 Very good No adhesion between capsules
The criteria for temperature resistance are divided into 5 grades, and the acceptable score is 4-5.
3. Assessment of dissolution rate index
The gel candies obtained in Examples I to 3 are used to investigate the dissolution speed of the gel candies through the dissolution rate index. The specific method: the gel candies in the examples are measured with a dissolution apparatus, and the time for the capsules to be completely dissolved is observed, and shown in Table 3. Judgment criteria are evaluated.
Table 3. Evaluation method and results of dissolution rate
Score Measurement Judgment Embodiment1 Embodiment2 Embodiment3 Embodiment4 Embodiment5 results criteria
Dissolution 1 Very bad >30min
rate 2 Bad 21~30min
3 Ordinary 11~20min
4 Good 110min
5 Very good <1min
The dissolution rate index is divided into 5 levels, and the acceptable score is 3-5.
4. Crowd test acceptability index assessment
The jelly candies obtained in Examples 1 to 3 are tested by the acceptance index of the crowd's food test The specific method: the jelly candies in the examples were tested by more than 100 subjects, and only one kind of jelly can be tested at the same time at a time. It takes more than two hours to try the other one. After each test, the subjects gave an overall evaluation of chewing jelly products in terms of ease of chewing, melting speed of the gum, and taste. The evaluation results were acceptable and unacceptable.
According to the evaluation result of the crowd test, the crowd test acceptability index (%) is calculated according to the following formula, and the score corresponding to the AIST value is found from Table 4.
Crowd test acceptability index (%) = total number of acceptable people/total number of people participating in the testx10%
Table 4. Evaluation methods and results of population test acceptability index
Item Score Measurement AIST(%) Embodiment Embodiment Embodiment Embodiment Embodiment results 1 2 3 4 5 Overallevaluation 1 Verybad <60 of acceptability 2 Bad 60-69 index (easy to 3 Ordinary 70~79 chew, melting speed of skin, 4 Good 80~89 taste) 5 Very good 90~100
The criteria for judging the acceptability index for food tasting are divided into 5 levels, with acceptable scores of 4-5.
Obviously, the above-mentioned embodiments of the present invention are merely examples to clearly illustrate the present invention, and are not intended to limit the implementation of the present invention. For those of ordinary skill in the art, other changes or modifications in different forms can be made on the basis of the above description. It is not possible to give an exhaustive list of all implementation methods here. Any obvious changes or changes derived from the technical solutions of the present invention are still within the protection scope of the present invention.
Claims (5)
1. A gel candy with transparent skin, characterized in that it comprises contents and transparent skin covering the contents, wherein the weight ratio of the transparent skin and the contents is 1:1 to 3;
The transparent skin includes a substrate layer and a shell layer;
The substrate layer is made of the following raw materials in parts by mass: 35 to 43 parts of gelatin, 15 to 25 parts of glycerin, 2 to 5 parts of citric acid, 5 to 12 parts of microcrystalline cellulose, and gel adjuvant 2~9 parts, 1-2 parts of ethyl vanillin, -35 parts of water;
The shell layer is made of the following raw materials in parts by mass: 45 to 53 parts of gelatin, 12 to 20 parts of sugar alcohol, 2 to 5 parts of tartaric acid, 10 to 15 parts of gelling agent, and 40 to 55 parts of water.
2. The preparation method ofthe gel candy with transparent skin according to claims 1, characterized in that it comprises the following steps:
(1) Heat the water, add glycerin, citric acid, microcrystalline cellulose, gel adjuvant, gelatin, ethyl vanillin, and continue to stir the material forming the substrate layer;
(2) The content is coated with the substrate layer to prepare the gel pill embryo;
(3) Heat the water, add gelatin, sugar alcohol, tartaric acid, gelling agent, and stir to form the material of the shell layer;
(4) The gel pill embryo is coated with the material of the shell layer to form a crude gel
candy;
(5) The crude gel candy is shaped, dried, and then obtain the gel candy with transparent skin.
3. The preparation method of the gel candy with transparent skin according to claim 2, wherein the specific process of step (1) is:
(1.1) Heat the water to 50°C, add glycerin, citric acid, microcrystalline cellulose, and gel adjuvant; continue heating until the temperature rises to 70°C, stir until it is completely dissolved, and then adjust the temperature to 60°C;
(1.2) Add gelatin, stir for 2 hours, add ethyl vanillin and continue stirring for 10-15 minutes;
(1.3) Degas and let stand at 50 0C for I to 3 hours to form the material of the base material layer.
4. The preparation method of the gel candy with transparent skin according to claim 2, wherein the specific process of step (3) is:
(3.1) Heat the water to 50°C, add gelatin, sugar alcohol, tartaric acid, and gelling continue heating, wait until the temperature rises to 70°C and stir until it is completely dissolved; adjust the temperature to 60°C and stir for 2h;
(3.2) Degas and let stand at 40°C for 1 to 3 hours to form the material of the shell
5. The preparation method of the gel candy with transparent skin according to claim 3 or 4, characterized in that the degassing conditions are: vacuum, vacuum degree -0.05~-0.1OMpa, 20~30min.
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