CN111803439A - 一种可咀嚼食用的水包油型凝胶组合物及其制备方法和用途 - Google Patents
一种可咀嚼食用的水包油型凝胶组合物及其制备方法和用途 Download PDFInfo
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- CN111803439A CN111803439A CN202010876677.7A CN202010876677A CN111803439A CN 111803439 A CN111803439 A CN 111803439A CN 202010876677 A CN202010876677 A CN 202010876677A CN 111803439 A CN111803439 A CN 111803439A
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Abstract
本申请涉及一种可咀嚼食用的水包油型凝胶组合物,其特征在于,基于所述凝胶组合物的总重,所述凝胶组合物包含:(1)1‑15wt%的第一胶凝剂,所述第一胶凝剂选自明胶、鹿角菜胶、果胶、魔芋胶、瓜尔胶中的一种或多种;(2)0.1‑7wt%的稳定剂,所述稳定剂为2‑5wt%的氢化棕榈油、棕榈硬酯或蜂蜡与0.2‑1wt%的磷脂的混合物;(3)55~70wt%的除氢化棕榈油和/或棕榈硬酯之外的其他油脂。本申请还涉及所述凝胶组合物的制备方法和用途。
Description
技术领域
本申请大体上涉及一种凝胶组合物,更具体而言,涉及一种可咀嚼食用的水包油型凝胶组合物。本申请还涉及所述凝胶组合物的制备方法和用途。
背景技术
不饱和脂肪酸酯,尤其是多不饱和脂肪酸酯,是必需脂肪酸的重要来源。目前,人们广泛使用不饱和脂肪酸酯(如鱼油等)作为营养补充剂。然而,例如鱼油之类的不饱和脂肪酸酯的味道和口感往往令人难以忍受,因此倾向于作为软胶囊或类似形式递送。这种胶囊的囊壳常由哺乳动物明胶(例如,来源于猪或牛)制成。然而,在现有技术中为了实现输送适当剂量的油脂的目的,凝胶组合物的胶囊一般倾向于制备为较大的体积,这样的制备工艺会导致幼儿和老年人难以吞咽的问题。另外,这种胶囊的摄取过程经常会伴随胶囊壳在口中破裂的问题,使得这种味道令人不快的胶囊油脂内容物在口腔中释放,给摄入者留下负面印象,进而减少了摄入的主动性。
近年来,在食品、药品和保健品领域中开始使用一种水包油型的可咀嚼凝胶组合物,其水相凝胶化,油相包含不饱和脂肪酸酯或其它油溶性活性物质。这样的凝胶组合物通常被称作“油凝胶”、“凝胶油”、“结构化油脂”或“脂质凝胶”等,市面上的产品多称为“鱼油果冻”或“果冻鱼油”。例如,CN101389310B公开了一种包含生理耐受的不饱和脂肪酸酯的可咀嚼乳剂,其中包含30-50wt%的油相成分。
然而,现有的“油凝胶”或“鱼油果冻”往往存在油脂含量比较低(例如,低于50wt%)的问题,使得活性物的递送效率不高。当油脂含量比较高时(例如,高于50wt%),容易出现油水分离,因此在存储过程中产品表面存在油脂析出的问题。这使得油凝胶产品的存储稳定性较低,同时还伴有质构松散、咀嚼感较差等的问题。
因此,如何增加组合物中的油脂含量并制备稳定的凝胶组合物成为该领域目前普遍存在的问题。
发明内容
我们意外地发现通过某些胶凝剂,配合特定比例的特定稳定剂,能够显著提高油凝胶产品的油脂含量(例如,达到50wt%以上)和稳定性,改善油水分离导致的表面油脂析出的情况,降低服用时的油腻感,改善产品风味。同时,也改善了产品的质构(硬度、弹性和致密性等),从而获得递送效率更高、更稳定、口感更佳的组合物。
为解决以上问题,在本申请的技术方案如下:一种可咀嚼食用的水包油型凝胶组合物,其特征在于,基于所述凝胶组合物的总重,所述凝胶组合物包含:(1)1-15wt%的第一胶凝剂,所述第一胶凝剂选自明胶、鹿角菜胶、果胶、魔芋胶、瓜尔胶中的一种或多种;(2)0.1-7wt%的稳定剂,所述稳定剂为2-5wt%的氢化棕榈油、棕榈硬酯或蜂蜡与0.2-1wt%的磷脂的混合物;(3)55~70wt%的除氢化棕榈油和/或棕榈硬酯之外的其他油脂。
作为上述技术方案的进一步改进,所述凝胶组合物还包括第二胶凝剂,第二胶凝剂为选自黄原胶、琼脂、结冷胶、刺槐豆胶、阿拉伯胶、变性淀粉中的一种或多种。
作为上述技术方案的进一步改进,所述第一胶凝剂为明胶,第二胶凝剂为黄原胶。
作为上述技术方案的进一步改进,所述氢化棕榈油、棕榈硬酯的熔点为39-65℃。
作为上述技术方案的进一步改进,所述油脂为不饱和脂肪酸或其酯。
作为上述技术方案的进一步改进,所述油脂为动物油、植物油或者它们的组合。
作为上述技术方案的进一步改进,所述油脂为鱼油、藻油或它们的组合。
作为上述技术方案的进一步改进,所述凝胶组合物还包括可用于药品、食品、保健品中的添加剂,所述添加剂为甜味剂、酸调节剂、填充剂、矫味剂、着色剂、抗氧化剂中的一种或多种。
作为上述技术方案的进一步改进,所述甜味剂为木糖醇,和/或山梨糖醇;所述酸调节剂为柠檬酸及其盐,和/或苹果酸;所述填充剂为抗性糊精,和/或菊粉;所述矫味剂为油溶性香精,和/或水溶性香精;所述着色剂为油溶性色素和/或水溶性色素;所述抗氧化剂为维生素E,迷迭香提取物,和/或多酚。
作为上述技术方案的进一步改进,其中所述凝胶组合物的水相还包含水溶性活性成分,所述活性成分是选自水溶性维生素、水溶性膳食纤维、矿物质中的一种或多种;所述凝胶组合物的油相还包括油溶性维生素。
另一方面,本发明还提供了上述凝胶组合物的制备方法,包括:
(1)将第一胶凝剂在水中于60-80℃加热至完全溶解;
(2)将稳定剂加入到油脂中混合均匀;
(3)将步骤1)中所得的混合物与步骤2)中所得的混合物于60-80℃的温度混合均匀,并均质乳化3-8分钟;
(4)将步骤3所得混合物成形,以得到所需的凝胶组合物,所述成形为以下方式之一:
(a)将步骤3所得的混合物浇注于泡罩上;
(b)将步骤3所得的混合物填充于胶囊中;
(c)将步骤3所得的混合物包装于包装材料中,所述包装材料包括选自铝复袋、耐高温材料制成的包装容器中的一种或多种。
作为上述技术方案的进一步改进,步骤(3)在进行均质乳化后,还包括以下操作:加入第二胶凝剂;再均质乳化7-15分钟;其中所述第二胶凝剂为选自黄原胶、琼脂、结冷胶、刺槐豆胶、阿拉伯胶、变性淀粉中的一种或多种。
另一方面,本发明还提供了一种食品,其包含上述凝胶组合物。
另一方面,本发明还提供了一种药品,其包含上述凝胶组合物。
另一方面,本发明还提供了一种保健品,其包含上述凝胶组合物。
附图说明
图1显示了测试样品鱼油(无氢化棕榈油),其粘度系数为0.85。
图2显示了测试样品鱼油+氢化棕榈油,其粘度系数为1.03。
具体实施方式
为了下面的详细描述的目的,应当理解,本申请可采用各种替代的变化和步骤顺序,除非明确规定相反。此外,除了在任何操作实例中,或者以其他方式指出的情况下,表示例如说明书和权利要求中使用的成分的量的所有数字应被理解为在所有情况下被术语“约”修饰。因此,除非相反指出,否则在以下说明书和所附权利要求中阐述的数值参数是根据本申请所要获得的期望性能而变化的近似值。至少并不是试图将等同原则的适用限制在权利要求的范围内,每个数值参数至少应该根据报告的有效数字的个数并通过应用普通舍入技术来解释。
尽管阐述本申请的广泛范围的数值范围和参数是近似值,但是具体实例中列出的数值尽可能精确地报告。然而,任何数值固有地包含由其各自测试测量中发现的标准偏差必然产生的某些误差。
此外,应当理解,本文所述的任何数值范围旨在包括归入其中的所有子范围。例如,“1至10”的范围旨在包括介于(并包括)所述最小值1和所述最大值10之间的所有子范围,即具有等于或大于1的最小值和等于或小于10的最大值。
在本申请中,除非另有明确说明,单数的使用包括复数且复数包含单数。此外,在本申请中,除非另有明确说明,否则使用“或”表示“和/或”,即使在某些情况下可明确地使用“和/或”。此外,在本申请中,除非另有明确说明,否则使用“一(a)”或“一(an)”表示“至少一”。例如,“一种”聚合物,“一种”组合物等指这些物品中的任何的一种或多种。
在本申请的一个实施方式中,提供了一种可咀嚼食用的水包油型凝胶组合物。
如本文中所用的,术语“油脂”具有在药品、食品和保健品产业中的常规含义,即,甘油三脂肪酸酯。可用于本申请的凝胶组合物中的油脂可为药品、食品和保健品领域中常用的各种油脂,如植物油或动物油或其混合物。在一个方面,在本申请的凝胶组合物中使用的油脂为富含不饱和脂肪酸或其酯的油脂,更优选地,为鱼油和/或藻油。在进一步的方面中,油脂还可包含可用于食品、药品和/或保健品中的一种或多种生物活性成分。如本文所用的,术语“生物活性成分”是指能够对生物体产生一定作用的成分。可用于本申请的凝胶组合物中的生物活性成分包括但不限于油溶性维生素等。
如本文中所用的,术语“高油脂含量(high oil content)”是指在产品中具有50wt%或以上的油脂含量。例如,高油脂含量可指在产品中具有55wt%或以上、60wt%或以上、65wt%或以上至70wt%或以下、75wt%或以下、80wt%或以下、85wt%或以下、90wt%或以下、95wt%或以下乃至100wt%或以下的油脂含量。在本申请的实施方式中,优选地,所述凝胶组合物具有50wt%至80wt%的油脂含量;更优选地,所述凝胶组合物具有55wt%至70wt%的油脂含量。上述重量百分比是基于所述凝胶组合物的总重。
如本文中所用的,术语“稳定(stable)”是指产品在相当长的存储时间(例如,1年或更久,优选2年或更久)内不会出现油水分离现象。如本申请所述的“稳定”的凝胶组合物在例如药品、食品或保健品的规定保质期内或更长时间内,不会出现油水分离现象,并且在其表面上没有油脂析出。这样的凝胶组合物在服用时不会产生油腻感,因此具有改善的产品风味。另外,这样的凝胶组合物还能够在长时间内具有改善的质构(如硬度、弹性和致密性等),从而提供更好的口感。
如本文中所用的,术语“可咀嚼的(chewable)”具有在药品、食品和保健品产业中的常规含义。在本申请的实施方式中,所述凝胶组合物以一种能够通过咀嚼而破碎或碎裂的形式存在。如本申请所述的可咀嚼凝胶组合物可用于营养补充剂中,例如,作为或用于药品、食品或保健品。优选地,本申请所述的凝胶组合物是所谓的“鱼油果冻”或“果冻鱼油”。
如本文中所用的,术语“凝胶(gel)”是指通过一定条件(如使用胶凝剂)使溶液或溶胶转变成的一种特殊的半固体状态,其中通过胶凝剂的使用形成空间网状结构,在结构空隙中充满了作为分散介质的液体。如本文中所用的,术语“胶凝剂”是指能够使溶液或溶胶凝胶化的试剂。在本申请的实施方式中,所述凝胶组合物是通过使用特别选择的胶凝剂形成的“水包油”型凝胶乳剂,其中水相被凝胶化作为连续相,油相作为分散于连续相的结构孔隙中的不连续相。适宜的胶凝剂在食品、药物和营养食品工业中是众所周知的能够进行溶液/溶胶-凝胶转化的那些材料,包括但不限于明胶、黄原胶、鹿角菜胶、果胶、魔芋胶、阿拉伯胶、刺槐豆胶、琼脂、结冷胶或胶体的混合物等。
在本申请的一个方面,胶凝剂为第一胶凝剂。在本申请的另一个方面,胶凝剂可为第一胶凝剂和第二胶凝剂的组合。其中,第一胶凝剂可为选自明胶、鹿角菜胶、果胶、魔芋胶、瓜尔胶以及它们的混合物中的一种或多种。优选地,第一胶凝剂可为明胶,例如,可从任何哺乳动物的胶原或任何水生物种的胶原制得的明胶。基于凝胶组合物的总重,第一胶凝剂可为1-15wt%,优选2-12wt%。第二胶凝剂可为选自黄原胶、琼脂、结冷胶、刺槐豆胶、阿拉伯胶、变性淀粉以及它们的混合物中的一种或多种。优选地,第二胶凝剂可为黄原胶。基于凝胶组合物的总重,第二胶凝剂可为0.1-2wt%,优选0.2-1.0wt%。优选地,在本申请的凝胶组合物中使用的胶凝剂为明胶和黄原胶的组合。这样的胶凝剂组合具有明显改善组合物持水性和稳定油水界面的作用,改善油水分离。
如本文中所用的,术语“稳定剂”是指经过试验发现其在配方中使用能够提高组合物的稳定性(如光稳定性、热稳定性、存储稳定性)等的添加剂。例如,经试验发现氢化棕榈油具有固化油脂的作用,其效果可通过旋转流变仪进行粘度测试。结果显示氢化棕榈油可提高油脂的粘度,从而提高油脂在体系中的稳定性。经测试,鱼油(无添加氢化油)的粘度系数为0.85,鱼油加氢化棕榈油的粘度系数是1.03(测试图谱如图1和2所示)。具体而言,使用哈克旋转流变仪进行粘度测量,温度设定25℃,CR模式(控制剪切速率),取测量样品于测试平台上,根据设置的参数进行粘度测量,测试探头对样品做旋转剪切动作,并通过力量感应元件传输至软件,以量化的形式将剪切速率对应的剪切应力呈现出来。图1所采用的样品为纯鱼油,图2所采用的样品为鱼油+5%氢化棕榈油经60-80℃加热溶解、冷却后形成的均匀混合物。通过上述方法进行粘度测量,X轴表示剪切速率,Y1轴表示剪切应力,Y2轴表示粘度,通过曲线拟合得出两个样品的粘度系数,数值越大则表示其对应的粘度越大。
在本申请的实施方式中,可用于本申请的凝胶组合物中的稳定剂可为选自棕榈油(选自经氢化、精炼、酯交换、分提中的一种或几种加工方式而形成的,且熔点在39-65℃的棕榈油制品)、植物甾醇、食用蜡质以及它们的任何组合的一种或多种。优选地,稳定剂是选自氢化棕榈油、棕榈硬酯、磷脂、蜂蜡及其混合物中的一种或多种。更优选地,稳定剂为氢化棕榈油、棕榈硬酯和蜂蜡之一与磷脂的混合物。例如,稳定剂可为氢化棕榈油与磷脂的混合物。在一个方面,稳定剂可为质量比为3-15:1的氢化棕榈油、棕榈硬酯或蜂蜡与磷脂的混合物。优选地,本申请中所用的稳定剂为质量比为(5-10):1的(氢化棕榈油或棕榈硬酯或蜂蜡):磷脂的混合物。例如,但不限于,基于凝胶组合物的总重,磷脂在0.2-1wt%范围内。或者,基于凝胶组合物的总重,氢化棕榈油、棕榈硬酯或蜂蜡在2-5wt%范围内,例如,2wt%、2.5wt%、3wt%、3.5wt%、4wt%、4.5wt%。这样的稳定剂可实现固化油脂的作用,对油脂的稳定起到关键性作用,从而改善凝胶组合物的稳定性。另外,在凝胶组合物中使用磷脂还能够改善组合物的流动性。
在本申请的凝胶组合物中还可任选地包含可用于药品、食品和/或保健品中的其他添加剂,包括但不限于甜味剂、酸调节剂、填充剂、矫味剂、着色剂、抗氧化剂等。
在一个方面,甜味剂可为选自木糖醇、山梨糖醇和其它糖醇中的一种或多种。优选地,甜味剂可占凝胶组合物总重的10-30wt%。
在另一方面,酸调节剂可为柠檬酸及其盐、苹果酸以及其它酸调节剂中的一种或多种。优选地,酸调节剂可占凝胶组合物总重的0.05-0.5wt%。
在又一方面,填充剂可选自抗性糊精、菊粉以及其它填充剂中的一种或多种。优选地,填充剂可占凝胶组合物总重的0-5%。
在又另一方面,矫味剂可为香精,例如,选自油溶性香精、水溶性香精和其它食品用香精中的一种或多种。优选地,矫味剂可占凝胶组合物总重的0-5wt%。
在仍然又一方面,着色剂可为食品级色素或着色果蔬汁,例如,选自油溶性色素、水溶性色素等食用级色素中的一种或多种。优选地,着色剂可占凝胶组合物总重的0-0.5wt%。
在仍然又另一方面,抗氧化剂可为选自维生素E、迷迭香提取物、多酚以及其它抗氧化剂中的一种或多种。优选地,抗氧化剂可占凝胶组合物总重的0-0.5wt%。
在本申请的实施方式中,凝胶组合物中还包含将凝胶组合物补足至100wt%的水,即,余量为水。在一个方面中,例如但不限于,水占凝胶组合物总重的10-30wt%。
在本申请的另一个实施方式中,还提供了如上所述的凝胶组合物的制备方法。所述凝胶组合物可通过方法制备:将第一胶凝剂、稳定剂与油脂混合均匀;和将所得的混合物成形。
在一个方面,制备方法包括:
(1)将第一胶凝剂用适量的水加热至完全溶解,保温待用;
(2)将稳定剂加入到油脂中,混合均匀,保温待用;
(3)将步骤1)和步骤2)中所得混合物于60-80℃混合均匀,用均质机进行均质乳化约5-10分钟后;
(4)将步骤3)所得组合物成形,得到所需的凝胶组合物。
在进一步的方面中,制备方法包括:
(1)将第一胶凝剂和任选地甜味剂、酸调节剂、着色剂、水溶性矫味剂用适量的水于60-80℃下进行加热溶解完全,保温待用;
(2)将稳定剂和任选地抗氧化剂、油溶性矫味剂加入到油脂中,混合均匀,保温待用;
(3)将步骤2)所得混合物加入到步骤1的混合物中,于60-80℃下混合均匀,用均质机进行均质乳化约5-10分钟后,加入第二胶凝剂,再均质约10-15分钟;
(4)将步骤3)所得组合物成形,得到所需的凝胶组合物。
其中,步骤4)中的成形可包括以下之一:
(a)将步骤3所得的混合物浇注于泡罩上;
(b)将步骤3所得的混合物也可填充于胶囊中;和/或
(c)将步骤3所得的混合物或包装于包装材料中。
优选地,所述包装材料包括选自铝复袋、耐高温材料制成的包装容器中的一种或多种。
在本申请的又一个实施方式中,还提供了如上所述的凝胶组合物用于食品、药品或保健品中的用途。所述食品、药品或保健品可为可咀嚼形式。
以下将参考实施例对本申请进行进一步的详细解释。然而,本领域技术人员应理解,这些实施例仅为了说明的目的提供,而不是意图限制本申请。
实施例
下面将结合实施例对本申请的实施方案进行详细描述,但是本领域技术人员将会理解,下列实施例仅用于说明本申请,而不应视为限定本申请的范围。实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市购获得的常规产品。除非另外指明,所列出的所有量均基于总重以重量份数描述。本申请不应解释为受限于所述的具体实施例。
制备方法:
1.水相:将木糖醇、山梨糖醇、柠檬酸钾、抗性糊精、第一胶凝剂(例如,明胶、鹿角菜胶)用适量的水在60℃下进行加热至完全溶解;
2.油相:将混合生育酚、柠檬香精、氢化棕榈油、磷脂加入到油脂(例如,鱼油)中,混合均匀后置于60℃下保温;
3.将油相加入到水相中,搅拌均匀后置于均质机中,在60℃下进行均质10分钟,将所得组合物浇注到泡罩上成型;或者均质后进一步加入第二胶凝剂(例如,黄原胶、阿拉伯胶),再进行均质10分钟,将所得组合物浇注到泡罩上成型。
根据上述制备方法,制备凝胶组合物1-25,其具体成分在下表1中列出。
测试方法:
质构测试:
使用质构仪根据TPA方法对制得的凝胶组合物进行质构测试。每种凝胶组合物取20个平行样品,取测得数值的平均值作为测量结果。结果在下表1中报告。
其中,如下所述进行质构测试。
1.利用质构仪进行质构测试,采用TPA方法(texture profile analysis),该方法为行业内测试质地特性的通用方法,又称二次咀嚼测试,通过测试探头对样品进行二次压缩,再经力量感应元件进行指标量化。
2.检测过程:取样品置于测试台中间,选择TPA方法,启动测试键进行测试,重复平行测试20个样品。
3.数据整理:每个样品的测试结果均由仪器的力量感应元件记录后通过软件处理,最终以具体数值呈现,取20个平行样各指标的均值作为结果输出,并进行打分评价。
油脂析出测试:
使用离心机测试制得的凝胶组合物的油脂析出程度。称取相同质量的乳液在高速转速下离心分层,分离析出的油层并称量其重量。每种凝胶组合物取3个平行样品,取测得数值的平均值作为测量结果。结果在下表1中报告。
其中,如下所述进行油脂析出测试:
1.测试条件:仪器为离心机,保温温度55℃,转速设置8000rpm,离心时间5min;
2.测量过程:称取一定质量的成型前的乳液与离心管中,并记录乳液和离心管总质量,再称取等质量的水于离心管中,对称放置,按照上述测试条件进行测试,离心结束后,用移液枪将上层油脂吸出,再称量离心管及剩余乳液的总质量,平行测量3个样品。
3.数据处理:计算出上述测得的质量差可得油脂析出量,再将单位转化为g/10g,取3个平行样品的数据作为结果输出,并进行打分评价。
对所测试的凝胶组合物的质构测试和油脂析出测试的检测数据进行分级打分,统一以分数进行体现,最后将各项分数进行加和,以总分数综合评估各实施例的效果。
硬度(g):<6500记为1分;6500-6999记为2分;7000-7499记为3分;7500-7999记为4分;8000-8499记为5分;8500-8999记为4分;9000-9499记为3分;9500-9999记为2分;≥10000记为1分。
弹性:<0.60记为1分;0.60-0.69记为2分;0.70-0.79记为3分;0.80-0.89记为4分;0.90-0.99记为5分;1.00-1.09记为4分;1.10-1.19记为3分;1.20-1.29记为2分;1.30-1.39记为1分。
致密性:<0.50记为1分;0.50-0.59记为2分;0.60-0.69记为3分;0.70-0.79记为4分;0.80-0.89记为5分;0.90-0.99记为4分;1.00-1.09记为3分;1.10-1.19记为2分;1.20-1.29记为1分。
油脂析出量(g/10g):≥0.90记为1分;0.80-0.89记为2分;0.70-0.79记为3分;0.6-0.69记为4分;<0.6记为5分。
表1:根据本申请的凝胶组合物及对比组合物的组分含量及测试结果
表1(续):根据本申请的凝胶组合物及对比组合物的组分含量及测试结果
表1(续):根据本申请的凝胶组合物及对比组合物的组分含量及测试结果
表1(续):根据本申请的凝胶组合物及对比组合物的组分含量及测试结果
表1(续):根据本申请的凝胶组合物及对比组合物的组分含量及测试结果
表1(续):根据本申请的凝胶组合物及对比组合物的组分含量及测试结果
由上表可见,本申请的凝胶组合物(包含第一胶凝剂(明胶)和第二胶凝剂(黄原胶)的组合以及稳定剂(氢化棕榈油或棕榈硬酯或蜂蜡+磷脂))在质构(硬度、弹性、致密性)和油脂析出方面各指标绝大部分表现优秀(5分),仅个别指标达到4分,显示出了优异的综合性能(综合评分接近或等于满分20分)。此外,根据本申请的凝胶组合物可承载高达组合物总重的70wt%的含油量。
当仅使用第一胶凝剂(明胶)与第二胶凝剂(黄原胶)而不使用稳定剂时,在组合物具有55wt%的相同含油量的条件下,所得的凝胶组合物在质构(硬度、弹性、致密性)和油脂析出方面的评分绝大部分只能达到下等或中等(1-3分)的程度,仅个别指标能达到4分,综合评分一般或者甚至不佳(8-12分)。
当仅使用第一胶凝剂(明胶)和部分稳定剂(氢化棕榈油或棕榈硬酯或蜂蜡)而不使用第二胶凝剂(黄原胶)和部分稳定剂(磷脂)时,在组合物具有55wt%的相同含油量的条件下,所得的凝胶组合物在质构(硬度、弹性、致密性)和油脂析出方面的评分均只能达到中等(3-4分)的程度,综合评分一般(12-13分)。
当仅使用第一胶凝剂(明胶)和部分稳定剂(磷脂)而不使用第二胶凝剂(黄原胶)和部分稳定剂(氢化棕榈油或棕榈硬酯或蜂蜡)时,在组合物具有55wt%的相同含油量的条件下,所得的凝胶组合物在质构(硬度、弹性、致密性)和油脂析出方面的评分均只能达到下等或中等(2-3分)的程度,综合评分一般(11-12分)。
当仅使用第一胶凝剂(明胶)和稳定剂(氢化棕榈油或棕榈硬酯或蜂蜡+磷脂,且氢化棕榈油:磷脂的质量比在5-10:1)而不使用第二胶凝剂(黄原胶)时,在组合物具有55wt%的相同含油量的条件下,所得的凝胶组合物在质构(硬度、弹性、致密性)和油脂析出方面绝大部分指标的评分均为中等(4分),仅个别为3分,综合评分中上(15-16分),与本申请的凝胶组合物仍有差距。
当仅使用第一胶凝剂(明胶)而不使用第二胶凝剂(黄原胶)和稳定剂(氢化棕榈油或棕榈硬酯或蜂蜡+磷脂)时,在组合物具有55wt%的相同含油量的条件下,所得的凝胶组合物在质构(硬度、弹性、致密性)和油脂析出方面均表现不佳或仅个别指标达到中等(1-3分),综合评分不佳(仅8分)。
当以性质相近的单甘酯替代氢化棕榈油或棕榈硬酯或蜂蜡作为部分稳定剂加入凝胶组合物中以与第一胶凝剂(明胶)、第二胶凝剂(黄原胶)和部分稳定剂(磷脂)组合使用时,在组合物具有55wt%的相同含油量的条件下,所得的凝胶组合物在质构(硬度、弹性、致密性)和油脂析出方面均表现不佳或仅达到中等(1-4分),综合评分不佳或中等(7分和15分)。
当以蜂蜡代替氢化棕榈油作为部分稳定剂加入到凝胶组合物中以与第一胶凝剂(明胶)、第二胶凝剂(黄原胶)和部分稳定剂(磷脂)组合使用时,在组合物具有55wt%的相同含油量的条件下,所得的凝胶组合物在质构(硬度、弹性、致密性)和油脂析出方面均表现优秀或中等(4-5分),综合评分上等(17-18分)。
当以棕榈硬脂代替氢化棕榈油作为部分稳定剂加入到凝胶组合物中与第一胶凝剂(明胶)、第二胶凝剂(黄原胶)和部分稳定剂(磷脂)组合使用时,在组合物具有55wt%的相同含油量的条件下,所得的凝胶组合物在质构(硬度、弹性、致密性)和油脂析出方面均表现优秀或中等(4-5分),综合评分上等(17-18分)。
当使用第一胶凝剂(明胶)与第二胶凝剂(阿拉伯胶和变性淀粉)以及稳定剂(氢化棕榈油或棕榈硬酯或蜂蜡+磷脂),在组合物具有60wt%的相同含油量的条件下,所得的凝胶组合物在质构(硬度、弹性、致密性)和油脂析出方面的评分能达到中等或上等(4-5分)的程度,综合评分上等(17分)。
当使用第一胶凝剂(明胶和果胶)与第二胶凝剂(阿拉伯胶)以及稳定剂(氢化棕榈油或棕榈硬酯或蜂蜡+磷脂),在组合物具有60wt%的相同含油量的条件下,所得的凝胶组合物在质构(硬度、弹性、致密性)和油脂析出方面的评分能达到中等或上等(4-5分)的程度,综合评分上等(17分)。
当使用第一胶凝剂(鹿角菜胶和魔芋胶)与第二胶凝剂(刺槐豆胶)以及稳定剂(氢化棕榈油或棕榈硬酯或蜂蜡+磷脂),在组合物具有60wt%的相同含油量的条件下,所得的凝胶组合物在质构(硬度、弹性、致密性)和油脂析出方面的评分绝大部分能达到中等(4分)的程度,仅个别达到5分和3分,综合评分中上(16分)。
当使用第一胶凝剂(鹿角菜胶)与第二胶凝剂(结冷胶)以及稳定剂(氢化棕榈油或棕榈硬酯或蜂蜡+磷脂),在组合物具有60wt%的相同含油量的条件下,所得的凝胶组合物在质构(硬度、弹性、致密性)和油脂析出方面的评分能达到中等到上等(3-5分)的程度,综合评分中上(16分)。
由此可见,本申请通过使用特别选择的胶凝剂组合以及稳定剂,实现了改进油脂稳定和改善组合物质构的作用。尤其是,经特别选择的稳定剂的添加比例能够进一步优化组合物的稳定性。而特定比例的第二胶凝剂的添加时组合物的持水性更好,从而改善油水分离,并且实现具有更好油脂含量的组合物。
Claims (15)
1.一种可咀嚼食用的水包油型凝胶组合物,其特征在于,基于所述凝胶组合物的总重,所述凝胶组合物包含:
(1)1-15wt%的第一胶凝剂,所述第一胶凝剂选自明胶、鹿角菜胶、果胶、魔芋胶、瓜尔胶中的一种或多种;
(2)0.1-7wt%的稳定剂,所述稳定剂为2-5wt%的氢化棕榈油、棕榈硬酯或蜂蜡与0.2-1wt%的磷脂的混合物;
(3)55~70wt%的除氢化棕榈油和/或棕榈硬酯之外的其他油脂。
2.如权利要求1所述的凝胶组合物,其特征在于,所述凝胶组合物还包括第二胶凝剂,第二胶凝剂为选自黄原胶、琼脂、结冷胶、刺槐豆胶、阿拉伯胶、变性淀粉中的一种或多种。
3.如权利要求2所述的凝胶组合物,其特征在于,所述第一胶凝剂为明胶,第二胶凝剂为黄原胶。
4.如权利要求1所述的凝胶组合物,其特征在于,所述氢化棕榈油、棕榈硬酯的熔点为39-65℃。
5.如权利要求1所述的凝胶组合物,其特征在于,所述油脂为不饱和脂肪酸或其酯。
6.如权利要求5所述的凝胶组合物,其特征在于,所述油脂为动物油、植物油或者它们的组合。
7.如权利要求6所述的凝胶组合物,其特征在于,所述油脂为鱼油、藻油或它们的组合。
8.如权利要求1所述的凝胶组合物,其特征在于,所述凝胶组合物还包括可用于药品、食品、保健品中的添加剂,所述添加剂为甜味剂、酸调节剂、填充剂、矫味剂、着色剂、抗氧化剂中的一种或多种。
9.如权利要求8所述的凝胶组合物,其特征在于,所述甜味剂为木糖醇,和/或山梨糖醇;所述酸调节剂为柠檬酸及其盐,和/或苹果酸;所述填充剂为抗性糊精,和/或菊粉;所述矫味剂为油溶性香精,和/或水溶性香精;所述着色剂为油溶性色素和/或水溶性色素;所述抗氧化剂为维生素E,迷迭香提取物,和/或多酚。
10.如权利要求1所述的凝胶组合物,其特征在于,其中所述凝胶组合物的水相还包含水溶性活性成分,所述活性成分是选自水溶性维生素、水溶性膳食纤维、矿物质中的一种或多种;所述凝胶组合物的油相还包括油溶性维生素。
11.权利要求1-10中任一项所述的凝胶组合物的制备方法,包括:
(1)将第一胶凝剂在水中于60-80℃加热至完全溶解;
(2)将稳定剂加入到油脂中混合均匀;
(3)将步骤1)中所得的混合物与步骤2)中所得的混合物于60-80℃的温度混合均匀,并均质乳化3-8分钟;
(4)将步骤3所得混合物成形,以得到所需的凝胶组合物,所述成形为以下方式之一:
(a)将步骤3所得的混合物浇注于泡罩上;
(b)将步骤3所得的混合物填充于胶囊中;
(c)将步骤3所得的混合物包装于包装材料中,所述包装材料包括选自铝复袋、耐高温材料制成的包装容器中的一种或多种。
12.如权利要求11的制备方法,其特征在于,步骤(3)在进行均质乳化后,还包括以下操作:加入第二胶凝剂;再均质乳化7-15分钟;其中所述第二胶凝剂为选自黄原胶、琼脂、结冷胶、刺槐豆胶、阿拉伯胶、变性淀粉中的一种或多种。
13.一种食品,其特征在于,包含如权利要求1-10任一项所述的凝胶组合物。
14.一种药品,其特征在于,包含如权利要求1-10任一项所述的凝胶组合物。
15.一种保健品,其特征在于,包含如权利要求1-10任一项所述的凝胶组合物。
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- 2020-08-27 EP EP20858155.3A patent/EP3964199A4/en active Pending
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AU2020339539A1 (en) | 2022-03-24 |
JP2022550506A (ja) | 2022-12-02 |
KR20220036958A (ko) | 2022-03-23 |
CN111803439B (zh) | 2023-08-11 |
US20220218603A1 (en) | 2022-07-14 |
JP7433417B2 (ja) | 2024-02-19 |
CA3146688C (en) | 2024-01-02 |
CN111803440A (zh) | 2020-10-23 |
CN110478312A (zh) | 2019-11-22 |
WO2021037122A1 (zh) | 2021-03-04 |
EP3964199A1 (en) | 2022-03-09 |
CN111803440B (zh) | 2023-08-11 |
AU2020339539B2 (en) | 2023-12-14 |
CA3146688A1 (en) | 2021-03-04 |
EP3964199A4 (en) | 2023-05-17 |
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