CN110840825A - Gel composition, preparation method and application thereof - Google Patents

Gel composition, preparation method and application thereof Download PDF

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Publication number
CN110840825A
CN110840825A CN201911105330.6A CN201911105330A CN110840825A CN 110840825 A CN110840825 A CN 110840825A CN 201911105330 A CN201911105330 A CN 201911105330A CN 110840825 A CN110840825 A CN 110840825A
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China
Prior art keywords
gel composition
powder
active ingredient
agent
granule
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Pending
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CN201911105330.6A
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Chinese (zh)
Inventor
李莹
孙丽
林雨婷
刘佳滨
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Changchun Leiyunshang Pharmaceutical Co Ltd
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Changchun Leiyunshang Pharmaceutical Co Ltd
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Priority to CN201911105330.6A priority Critical patent/CN110840825A/en
Publication of CN110840825A publication Critical patent/CN110840825A/en
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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/06—Ointments; Bases therefor; Other semi-solid forms, e.g. creams, sticks, gels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/26—Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharides; Derivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/46—Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
    • 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 invention provides a gel composition, a preparation method and application thereof, wherein the gel composition comprises the following components: 1-5 wt% of wintertime, 1-5 wt% of gelling agent, 5-15 wt% of sweetening agent, 0.5-3.5 wt% of stabilizing agent, 2-8 wt% of flavoring agent and the balance of water. The invention also provides a preparation method of the gel composition. The gel composition can replace water to take medicine, can wrap the medicine, cover up the sharp smell of the medicine, take multiple doses of the medicine, has good fluidity and solves the problem of dysphagia.

Description

Gel composition, preparation method and application thereof
Technical Field
The invention belongs to the technical field of preparations, and particularly relates to a gel composition, a preparation method and application thereof.
Background
Currently, oral administration is a safer, convenient and economical method of administration, and is the most common route of administration in drug therapy. The medication is usually taken with water. However, many oral pharmaceutical preparations have special tastes, such as bitter, sour, spicy, and other pungent tastes, which are unacceptable to users. In order to solve the above problems, some people use fruit juice, milk, and the like to assist in taking medicines, but sugar, protein, milk components, and the like contained in such drinks affect absorption of the medicines. In addition, it is difficult for some patients, especially the elderly and children, to take medicines with water. Dysphagia patients, such as Parkinson patients, often suffer from cough when taking water, and generally cannot take the medicine with water. In order to solve the above problems, auxiliary means are required to help patients take medicines. The same problem exists in the food and health care field affecting the efficient oral delivery of active ingredients.
Chinese patent application publication No. CN100548381 discloses a granular gel beverage useful for administering bitter-containing drugs and/or dietary supplements comprising 0.1 to 15.0% of ingredients that mask bitter taste, including vegetable fats and oils and animal fats and oils; 5 to 20% of a bitter taste masking supplementary ingredient comprising a sugar alcohol, 0.1 to 5.0% of a gelling ingredient such as agar and carrageenan; the balance being water. The granular gel beverage further comprises 0.01 to 1.5% of a dehydration inhibiting ingredient such as sucrose fatty acid ester, glycerin fatty acid ester and propylene glycol. However, the storage time is short, which is not favorable for long-term preservation and eating of patients.
In view of the above-mentioned drawbacks of the prior art with respect to oral delivery of active ingredients, there is also a need to provide new means for oral delivery of active ingredients.
Disclosure of Invention
In order to overcome the disadvantages of the prior art, the invention provides a gel composition. The invention also provides a preparation method and application of the gel composition, the gel composition provided by the invention can replace water to take medicine, is convenient to carry, allows multiple doses of medicine to be taken, and greatly improves the medicine compliance of patients.
In one aspect, the present invention provides a gel composition comprising the following components: 1-5 wt% of wintertime, 1-5 wt% of gelling agent, 5-15 wt% of sweetening agent, 0.5-3.5 wt% of stabilizing agent, 2-8 wt% of flavoring agent and the balance of water.
The gel composition according to the present invention, wherein the gel composition comprises the following components: 2-3 wt% of winters, 1-3 wt% of gelling agents, 6-12 wt% of sweetening agents, 1-2 wt% of stabilizing agents, 4-6 wt% of flavoring agents and the balance of water.
Preferably, the gel composition comprises the following components:
2 wt% of wintergreen, 1.5 wt% of gelling agent, 8 wt% of sweetening agent, 1 wt% of stabilizing agent, 4 wt% of flavoring agent and the balance of water.
According to the gel composition of the invention, the gelling agent is selected from gelatin and/or gellan gum, preferably gelatin;
preferably, the sweetener is selected from erythritol, steviol glycosides and/or isomaltose, more preferably erythritol and/or steviol glycosides;
preferably, the stabilizer is calcium lactate;
preferably, the flavoring agent is natural fruit powder, more preferably strawberry juice powder, grape juice powder, apple juice powder and/or sweet orange juice powder, and even more preferably strawberry juice powder.
The gel composition according to the present invention comprises the following components:
2 wt% of agar, 1.5 wt% of gelling agent, 5 wt% of erythritol, 2 wt% of stevioside, 1 wt% of high maltose, 1 wt% of calcium lactate, 4 wt% of natural fruit powder and the balance of water.
In another aspect, the present invention also provides a method of preparing the gel composition according to the present invention, the method comprising the steps of:
(1) mixing the cold days with a gelling agent to obtain a composite adhesive;
(2) adding a stabilizer into the composite adhesive obtained in the step (1), and dissolving with hot water at 70-95 ℃;
(3) adding sweetener and flavoring agent when the temperature is reduced to 45-60 deg.C.
Preferably, the method comprises the steps of:
(1) mixing the cold weather with the gelling agent to obtain composite glue;
(2) adding calcium lactate into the composite glue obtained in the step (1), and dissolving with hot water at 70-95 ℃;
(3) and (3) when the temperature is reduced to 45-60 ℃, adding erythritol, stevioside and/or high maltose and natural juice powder into the composite gum obtained in the step (2) to obtain the product.
In yet another aspect, the present invention also provides a composition for delivering an active ingredient, the composition comprising the gel composition of the present invention and an active ingredient;
preferably, the active ingredient is a medicament, nutraceutical or supplement;
preferably, the active ingredient is a tablet, capsule, granule or powder, preferably a granule or powder.
In yet another aspect, the present invention provides a method of delivering an active ingredient, the method comprising encapsulating an active ingredient with a gel composition of the present invention;
preferably, the active ingredient is a medicament, nutraceutical or supplement;
preferably, the active ingredient is a tablet, capsule, granule or powder, preferably a granule or powder.
In yet another aspect, the invention provides the use of a gel composition according to the invention in the manufacture of an oral composition for the delivery of an active ingredient.
Wherein the active ingredient is a drug, health product or supplement;
preferably, the active ingredient is a tablet, capsule, granule or powder, preferably a granule or powder
The cold weather provided by the invention is an extract of red algae wall breaking technology, has very low calorie, contains a large amount of natural cellulose (87%), can reduce the absorption of sugar and cholesterol, and has the functions of reducing blood pressure and cholesterol, preventing colorectal cancer and the like. The food is confirmed to be a 21 st century health food by the food and agriculture organization of the United nations in the cold. The dietary fiber content in cold days is the highest of all food materials, and the water-soluble fiber can surround the nutrient components (especially grease and starch) in the large intestine and prevent the nutrient components from being excessively absorbed. The insoluble fiber can swell after absorbing water and stimulate intestinal wall to promote its movement, and the swollen insoluble fiber can be retained in intestine and stomach for a long time and can also make full feeling.
Erythritol is a newly developed 4-carbon sugar alcohol, can be produced by fermentation of glucose, is a white crystalline powder, has a refreshing sweet taste, is less likely to absorb moisture, is stable at high temperatures, is stable in a wide PH range, has a mild refreshing feeling when dissolved in the mouth, and is suitable for various foods. It is not degraded by enzymes, is easily absorbed by the small intestine, and is excreted from the urine only through the kidneys. Erythritol does not participate in sugar metabolism and blood sugar change, so that erythritol is suitable for diabetics. It is not fermented in colon, and can avoid gastrointestinal discomfort. The erythritol is not utilized by oral bacteria of human bodies, so that dental caries is avoided, and an inhibition effect on the growth of oral bacteria is generated, thereby playing a role in protecting teeth.
The present invention combines the use of agar with erythritol to make a new gel composition for oral delivery of active ingredients that has superior properties over the same products currently on the market. Erythritol has low calorific value, which is about one tenth of that of sucrose.
The invention has the following advantages and positive effects:
1. the gel composition can replace water to take medicine and is convenient to carry.
2. The gel composition of the present invention may encapsulate a pharmaceutical product, mask the odor of the pharmaceutical product, and may allow multiple doses of the pharmaceutical product to be administered simultaneously.
3. The gel composition of the invention has good fluidity and can not be blocked in throat.
4. The gel composition of the present invention does not affect the absorption of the drug in the body.
5. The gel composition of the present invention contains a sweetener and has a low caloric value of about one-tenth of that of sucrose.
6. The gel composition contains natural fruit powder, is prepared into pure natural fruit juice powder by vacuum freeze drying, and is rich in nutrient components.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments thereof, which will be better understood from the following examples. However, it should be readily understood by those skilled in the art that the following examples are illustrative only and are not intended to limit the present invention to these specific embodiments. It will be appreciated by those skilled in the art that the present invention encompasses all modifications, alternatives, and equivalents as may be included within the scope of the claims.
Unless otherwise specified, the following parts are parts by weight.
Example 1 preparation of gel compositions of the invention
(1) Mixing 1 part of cold weather with 5 parts of gelatin to obtain composite glue;
(2) adding 0.5 part of calcium lactate into the compound gum obtained in the step (1), and dissolving with 80.5 parts of hot water at 70 ℃;
(3) and when the temperature is reduced to 45 ℃, adding 5 parts of erythritol and 8 parts of natural fruit powder to obtain the fruit powder.
Example 2 preparation of gel compositions of the invention
(1) Mixing 5 parts of cold weather with 1 part of gellan gum to obtain composite gum;
(2) adding 3.5 parts of calcium lactate into the compound gum obtained in the step (1), and dissolving with 73.5 parts of hot water at 95 ℃;
(3) and when the temperature is reduced to 60 ℃, adding 5 parts of erythritol, 5 parts of stevioside, 5 parts of high maltose and 2 parts of natural fruit powder to obtain the fruit powder.
Example 3 preparation of gel compositions of the invention
(1) Mixing 2 parts of cold weather with 2 parts of gelatin to obtain compound glue;
(2) adding 2 parts of calcium lactate into the compound gum obtained in the step (1), and dissolving with 82 parts of 95 ℃ hot water;
(3) when the temperature is reduced to 45-60 ℃, 8 parts of erythritol and 4 parts of natural fruit powder are added to obtain the fruit powder.
Example 4 preparation of gel compositions of the invention
(1) Mixing 3 parts of cold weather with 3 parts of gelatin to obtain compound glue;
(2) adding 1 part of calcium lactate into the composite glue obtained in the step (1), and dissolving with 79 parts of hot water at 70 ℃;
(3) and when the temperature is reduced to 45 ℃, adding 5 parts of erythritol, 2 parts of stevioside, 1 part of high maltose and 6 parts of natural fruit powder to obtain the fruit powder.
Example 5 preparation of gel compositions of the invention
(1) Mixing 2 parts of cold weather with 1.5 parts of gelatin to obtain compound glue;
(2) adding 1 part of calcium lactate into the compound gum obtained in the step (1), and dissolving with 83.5 parts of hot water at 70 ℃;
(3) and when the temperature is reduced to 45 ℃, adding 5 parts of erythritol, 2 parts of stevioside, 1 part of high maltose and 4 parts of natural fruit powder to obtain the fruit powder.
Gel composition analysis of examples 1-5
TABLE 1 evaluation criteria
Figure BDA0002271118870000051
The quality of the test samples is evaluated by a grading test method, 20 trained professionals form an evaluation group, a product comprehensive grading standard is formulated according to the GB 1983-. The sensory evaluation score is 100 points, and the comprehensive product scoring standard is shown in the table.
Wherein the fractions of the gel compositions of examples 1-5 are shown in Table 2, respectively:
TABLE 2
Examples 1 2 3 4 5
Color 20 points 15 17 15 16 18
Flavor 25 points 21 20 19 21 23
Tissue morphology 25 points 22 20 21 21 22
The mouthfeel is 30 points 24 26 23 23 28
Total score 82 83 78 81 91
Analysis gave the gel composition of example 5 as the best formulation: 2 parts of hantian, 1.5 parts of gelatin, 1 part of calcium lactate, 5 parts of erythritol, 2 parts of stevioside, 1 part of high maltose, 4 parts of natural fruit powder and 83.5 parts of water, and the gel is completely formed, attractive in color, smooth and fine.
Comparative examples
1. Swallowing aid test
To examine the swallowing effect, granules of different specifications were selected as models, and 3 granules of 0.6g, 3g, 6g, 10g, and the like were evaluated by 20 subjects. The granules were placed in the gel prepared in example 5, and the gel was fully encapsulated, swallowed orally, experienced no foreign body sensation in the throat, and the pungent odor of the drug, as shown in table 3 below.
TABLE 3 assisted Swallowing test
Granules Feeling good Feeling in general Has discomfort feeling
0.6g 100％ —— ——
3g 100％ —— ——
4g 100％ —— ——
10g 80％ 20％ ——
2. Dissolution test
The dissolution test may be carried out as follows,
test of the dissolution effect of the gel on the medicine
In order to examine the influence of the swallowing aid gel on the dissolution rate of the drug, gastrodine new particles (5g) were selected as test samples, and the gastrodine new particles were placed directly in a rotary basket and wrapped with the swallowing aid gel prepared in example 1, and then placed in a rotary basket, respectively, to perform the dissolution rate examination. By dissolution testing method (a)Determination method of dissolution rate and release rate of 0931 in Chinese pharmacopoeia 2015 year edition) by using phosphate buffer (pH6.0) (0.1 mol. L)-16000 mL of disodium hydrogen phosphate solution, 40mL of hydrochloric acid, and the pH value is adjusted to 6.0 +/-0.05) as a dissolving medium, wherein the solvent amount is 500mL, and the rotating speed is 50 r.min-1And 100 r.min-15mL of the solution is taken out after 10min, 20min, 30min, 40 min, 45 min and 50min respectively, and the solution is filtered, and the subsequent filtrate is taken as a test solution. And (4) filtering the solution, detecting and calculating the cumulative dissolution rate.
The results are given in Table 4 below:
table 4 dissolution results
Figure BDA0002271118870000071
Test results show that after the gel composition of examples 1-5 is used for wrapping the Weile neo-granules, compared with the non-wrapped granules, the dissolution rate is slightly reduced only in 10min and 20min, the dissolution rate data after 30min is obviously changed, and the in-vitro release of the Weile neo-granules is not obviously influenced.

Claims (9)

1. A gel composition, characterized in that it comprises the following components:
1-5 wt% of wintertime, 1-5 wt% of gelling agent, 5-15 wt% of sweetening agent, 0.5-3.5 wt% of stabilizing agent, 2-8 wt% of flavoring agent and the balance of water.
2. The gel composition of claim 1, wherein the gel composition comprises the following components: 2-3 wt% of winters, 1-3 wt% of gelling agents, 6-12 wt% of sweetening agents, 1-2 wt% of stabilizing agents, 4-6 wt% of flavoring agents and the balance of water;
preferably, the gel composition comprises the following components:
2 wt% of wintergreen, 1.5 wt% of gelling agent, 8 wt% of sweetening agent, 1 wt% of stabilizing agent, 4 wt% of flavoring agent and the balance of water.
3. The gel composition according to claim 1 or 2, wherein the gelling agent is selected from gelatin and/or gellan gum, preferably gelatin;
preferably, the sweetener is erythritol, steviol glycoside and/or isomalt, more preferably erythritol and/or steviol glycoside;
preferably, the stabilizer is calcium lactate;
preferably, the flavoring agent is natural fruit powder, more preferably strawberry juice powder, grape juice powder, apple juice powder and/or sweet orange juice powder, and still more preferably strawberry juice powder;
preferably, the gel composition comprises the following components:
2 wt% of agar, 1.5 wt% of gelling agent, 5 wt% of erythritol, 2 wt% of stevioside, 1 wt% of high maltose, 1 wt% of calcium lactate, 4 wt% of natural fruit powder and the balance of water.
4. A process for the preparation of a gel composition according to any one of claims 1 to 3, characterized in that it comprises the following steps:
(1) mixing the cold days with a gelling agent to obtain a composite adhesive;
(2) adding a stabilizer into the composite adhesive obtained in the step (1), and dissolving with hot water at 70-95 ℃;
(3) adding sweetener and flavoring agent when the temperature is reduced to 45-60 deg.C.
5. Method according to claim 4, characterized in that it comprises the following steps:
(1) mixing the cold weather with the gelling agent to obtain composite glue;
(2) adding calcium lactate into the composite glue obtained in the step (1), and dissolving with hot water at 70-95 ℃;
(3) and (3) when the temperature is reduced to 45-60 ℃, adding erythritol, stevioside and/or high maltose and natural juice powder into the composite gum obtained in the step (2) to obtain the product.
6. A composition for delivering an active ingredient, the composition comprising the gel composition of any one of claims 1-3 and an active ingredient;
preferably, the active ingredient is a medicament, nutraceutical or supplement;
preferably, the active ingredient is a tablet, capsule, granule or powder, preferably a granule or powder.
7. A method of delivering an active ingredient, the method comprising encapsulating an active ingredient with the gel composition of any one of claims 1-3;
preferably, the active ingredient is a medicament, nutraceutical or supplement;
preferably, the active ingredient is a tablet, capsule, granule or powder, preferably a granule or powder.
8. Use of a gel composition according to any one of claims 1 to 3 in the preparation of an oral composition for delivering an active ingredient.
9. Use according to claim 8, wherein the active ingredient is a medicament, nutraceutical or supplement;
preferably, the active ingredient is a tablet, capsule, granule or powder, preferably a granule or powder.
CN201911105330.6A 2019-11-13 2019-11-13 Gel composition, preparation method and application thereof Pending CN110840825A (en)

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彭珊珊等: "《食品添加剂》", 31 January 2009, 中国轻工业出版社 *
蒋建新: "《功能性多糖胶开发与应用》", 31 January 2013, 中国轻工业出版社 *

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