GB2566515A

GB2566515A - Food products

Info

Publication number: GB2566515A
Application number: GB1714924.6A
Authority: GB
Inventors: Hashi Abdihaking; Ekow Obi Richardson Yusuf
Original assignee: H&r Partners Ltd
Current assignee: H&r Partners Ltd
Priority date: 2017-09-15
Filing date: 2017-09-15
Publication date: 2019-03-20
Also published as: GB201714924D0; WO2019053394A1

Abstract

A gel food product for the delivery of vitamin D comprises a source of vitamin D, xanthan gum, locust bean gum, an acidity regulator and water. The source of vitamin D is mushroom which may have been subjected to one or more pulses of ultraviolet (UV) light to enhance its vitamin D content. The mushroom may be provided as organic vitamin D powder 40050927. Also disclosed is a method of preparing a gel food product for the delivery of vitamin D comprising the steps of: a) mixing a vitamin D source and water; b) heating the mixture to at least 40oC; c) adding xanthan gum and locust bean gum to the mixture; d) mixing until hydrated and dispersed; e) adding an amount of acid to the mixture to a pH < 4; f) pasteurizing the mixture; and g) allowing the mixture to cool to form a gel. The gel food products disclosed offer food supplements for providing vitamin D and are suitable for those pursuing a vegetarian, vegan and/or organic diet.

Description

At least one drawing originally filed was informal and the print reproduced here is taken from a later filed formal copy.

FIGURE 1

High shear & heat ensures the mix is homogeneous and allows for hydration. Vitamin D is added early on to ensure it hydrates properly has a chance to dissolve as much as feasible.

11 17

3. The speed & velocity of the mixer allows particles to disintegrate & maximise solubility. Typical hydration time is ~10 mins.

The time and temperature of heat treatment allows the product to be safe and keep the flavour and taste profile. Flavour is added last to reduce the flavours flashing off.

Page 1 of 1

Food Products

FIELD OF THE INVENTION

The present invention relates to gel food products for the delivery of vitamin D. The present invention also relates to methods for preparing such gel food products. A particular area to which the invention relates is gel food products for the delivery of vitamin D, which are suitable for vegans and organic.

BACKGROUND TO THE INVENTION

Vitamin D refers to a group of fat-soluble secosteroids, including vitamins D1, D2, and D3. The health benefits of vitamin D are numerous. Vitamin D promotes calcium absorption in the gut and maintains adequate serum calcium and phosphate concentrations to enable normal mineralization of bone and to prevent hypocalcemic tetany. It is also needed for bone growth and bone remodeling by osteoblasts and osteoclasts. Vitamin D deficiency in humans has been associated with an increased risk of several chronic conditions including dementia, osteoporosis, osteomalacia, type 1 diabetes, muscle and bone pain, and cancers of the breast, colon, prostate, ovaries, esophagus, and lymphatic system.

Supplemental Vitamin D is primarily available in two forms: vitamin D2 (ergocalciferol) and D3 (cholecalciferol). Vitamin D3 (cholecalciferol) is produced photochemically from 7dehydrocholesterol in the skin by exposure to sunlight or ultraviolet light. Vitamin D2 is formed similarly from ergosterol in plants, fungi and lower life forms. Due to the uncertain cancer risk associated with prolonged exposure to UV radiation from the sun, it is not recommended that individuals try to obtain their required vitamin D in this manner. Rather, the Dietary Reference Intake for vitamin D assumes no such synthesis occurs and that all of a person's vitamin D intake is derived from food.

However, vitamin D is found in only a few foodstuffs, with fatty fish and fish oils, liver, milk and eggs being the main natural sources. In most industrialised countries, processed milk, some powdered milks, margarine, breakfast cereals, bread and chocolate bars are fortified with vitamin D. Human milk contains low levels of vitamin D, but infant formula is fortified with it.

People with dark skin from African, African-Caribbean and south Asian backgrounds, as well as institutionalized, frail or housebound people, and those who habitually cover the skin, may form less vitamin D endogenously as a result of insufficient exposure to sunlight, and are therefore vulnerable to vitamin D deficiency. Individuals with a decreased capacity for intestinal absorption of vitamin D, for example following partial gastrectomy, are also at increased risk of vitamin D deficiency, as are patients with liver, renal and cardiopulmonary diseases. Furthermore, those living in seasonal climates, where reduced sun light is experienced for periods of the year due to reduced hours of daylight and/or overcast or inclement weather, may form less vitamin D endogenously as a result of insufficient exposure to sunlight during those periods.

SUMMARY OF THE INVENTION

Accordingly, the present invention provides a gel food product for the delivery of vitamin D. A source of the vitamin D may be mushroom, preferably edible mushroom, and further preferably a mushroom that has been exposed to light, such as UV light, to increase the levels of vitamin D. The gel food product further comprises one or more gelling agents, preferably a natural vegetable gum such as locust bean gum. The gel food product may comprise a non-gelling agent thickener, preferably a natural vegetable gum such as xanthan gum. The gel food product may comprise one, two or three of the following group: acid, flavouring agent, and sweetening agent. The gel food product may comprise a liquid, such as water. Preferably the constituents of the gel food product are organic and/or suitable for vegetarians or vegans.

Thus in a particularly preferred embodiment there is provided a gel food product for the delivery of vitamin D comprising a source of vitamin D, xanthan gum, locust bean gum, an acid and water. Preferably the source of vitamin D is mushroom.

The present invention also provides methods for preparing the gel food products of the invention. Thus in a particularly preferred embodiment there is provided a method of preparing a gel food product for the delivery of vitamin D comprising the steps of;

a. mixing a vitamin D source, preferably mushroom, and liquid, preferably water, for a period to form a mixture;

b. heating the mixture of step i) to a temperature of at least 40°C;

c. adding xanthan gum and locust bean gum separately or simultaneously to the mixture;

d. mixing until hydrated and well dispersed;

e. adding an amount of acid to the mixture to a pH <4;

f. pasteurising the mixture;

g. optionally adding liquid, preferably water, to the mixture;

h. allowing the mixture to cool to form a gel.

DETAILED DESCRIPTION

The present invention provides gel food products for the delivery of vitamin D, as well as methods for making the gel food products. The invention is based upon the inventors’ finding that it is possible to make gel food products using sources of vitamin D, and to therefore provide an easily consumed and digested vitamin D food product.

Additionally, according to the ingredients used, the gel food product may be certified as organic and suitable for vegans. Mushrooms, particularly those that have been exposed to light, and in particular UV light, are a natural vegan source of vitamin D2, and can be certified organic. Therefore using the mushroom as the vitamin D2 source allows the production of organic, vegan-friendly food supplements that have all of the nutritional benefits found in mushrooms. Vitamin D deficiency may be a particular problem for vegans, especially during the winter or when access to strong sunlight is otherwise limited, but since natural sources of vitamin D are generally animal derived, for example the vitamin D3 in many food supplements is derived from lanolin obtained from sheep’s wool, it can be difficult for vegans to access a suitable vitamin D source. Similarly, conscious consumers now prefer foods that are produced organically, for example being certified by the UK’s leading food and farming charity and organic certification body, the Soil Association. The inventors have developed products that meet these needs.

Many food supplements are currently provided in solid form, for example as hard tablets or soft gels. However, such food supplements can be difficult to consume, for example for those with dentures or a sensitive gag reflex, and even for those able to consume them the experience can be relatively unpleasant. However, by finding a surprisingly effective and economical way of providing vitamin D in a gel food format, the inventors have provided a food supplement that can be easily consumed and digested, requiring no chewing, and liquefying in the stomach more easily than hard tablets and soft gels. This is particularly important because some of those individuals at increased risk of vitamin D deficiency are also likely to be the individuals that find taking tablets or soft gels to be difficult and unpleasant, for example those of limited or restricted mobility due to illness or age are likely to suffer vitamin D deficiency due to limited exposure to sunlight, whilst also finding it more difficult and unpleasant to take tablets or soft gels. However, the gel food product provided by the inventors provides a pleasant sensory journey in biting, chewing and swallowing, due to the combination of ingredients such as the gums, the flavourings and the sweetening agents, making it easier and more enjoyable for the individuals disinclined towards soft gels and tablets. Savoury gels of the invention, such as stock pots, can also be used to fortify otherwise normally cooked foods, so that additional vitamin D can be delivered to individuals who would otherwise be disinclined to take food supplements.

The inventors have also surprisingly found that the products can be made from simple ingredients, including water as the predominant ingredient, meaning that the products can be made simply and cost effectively.

In order to assist the understanding of the present invention, certain terms used herein will now be further defined, and more generally further details of the invention will be given, in the following paragraphs.

The invention provides gel food products, thus the products of the invention and ingredients included therein are edible. The gel food product may be ready for consumption, for example in a food pouch from which the product may be directly consumed, as a vitamin supplement or snack. Alternatively, the gel food product may be for addition to other ingredients prior to consumption, for example the product may be a savoury gel for use as a stock pot that may be added to sauces and dishes to supplement the vitamins and minerals present in the sauce or dish. Of course, the use to be made of the product, and in particular whether the product is to be provided as a readily consumable vitamin supplement or snack, or whether it is to be provided as a savoury stock pot, will determine what flavourings and other ingredients, such as salt, fruit pieces, or herbs, may appropriately be included in the food product.

The gel food product provides vitamin D to the consumer, and therefore comprises a source of vitamin D, for example an ingredient providing vitamin D2 and/or vitamin D3. The source of vitamin D may, for example, comprise a source of vitamin D2, such as from mushroom or yeast, and/or it may comprise a source of vitamin D3 such as from lanolin or lichen. Preferably mushroom is the source of the vitamin D in the gel food product.

Preferably the food product will provide the consumer with 50% or more, 75% or more, 100% or more, 150% or more, 200% or more, or 500% or more of their Nutrient Reference Value (NRV, formerly referred to as Recommended Daily Allowance) of vitamin D in one serving. The product may be suitable for most ages or sections of society, or may be more specifically for particular groups of consumers, for example infants aged 1 to 4, children over the age of 5, adults, pregnant or breast-feeding women, or adults at particular risk of vitamin D deficiency; the amount of vitamin D included in the product may be adapted according to the NRV for the group of consumers for whom it is being prepared. Preferably one serving of the product, i.e. the amount of the product recommended to be consumed in one sitting by the targeted consumer, includes at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, or 50 pg of vitamin D. It is particularly preferred that one serving of the product provides pg of vitamin D. The vitamin D may be in the form of vitamin D2 and/or it may be in the form of vitamin D3. Therefore one serving of the product may include at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25 30, 35, 40, 45, or 50 pg of vitamin D2. Additionally or alternatively, one serving of the product may include at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25 30, 35, 40, 45, or 50 pg of vitamin D3. It is particularly preferred that one serving of the product provides 10 pg of vitamin D2 or vitamin D3.

A gel food product providing an amount of vitamin D substantially higher than the normal NRV, for example at least 50 pg per serving, may be particularly preferred for some sections of society, such as those known or suspected as having insufficient vitamin D in their blood.

The gel food products of the invention are preferably made using mushroom as a source of vitamin D. The mushroom source will be an edible mushroom. Mushrooms are the only vegetable which naturally produce vitamin D. Several species of mushrooms, including white and brown button mushrooms, portabella mushrooms, shiitake mushrooms, and oyster mushrooms, synthesize vitamin D2 in response to sunlight and other forms of UV irradiation, and so can be of use in products and methods of the invention. Preferably, the mushroom has been exposed to light, further preferably UV light; this will increase the vitamin D2 content of the mushroom. Preferably the type of mushroom used for the vitamin D source is selected from one or more of white button mushrooms, brown button mushrooms, portabella mushrooms, shiitake mushrooms, and oyster mushrooms, and further preferably said mushrooms have been exposed to UV light.

The vitamin D source for use in the products of the invention may be provided in any suitable form, such as a liquid, liquid slurry or suspension, or powder form. For example mushroom may be provided as a slurry of pulverized mushrooms or mushroom parts and liquid, or as a dried powder. In particularly preferred embodiments, the mushroom is provided as a dry powder from mushrooms that have been exposed to one or more pulses of UV light, for example the mushroom may be the powder ORGANIC HIGH VITAMIN D from mushrooms” (product reference number 40050927 from Gee Lawson, Nutritional Division, https://www.geelawsonnutritional.com/).

The gel food product comprises one or more gelling agents. Preferably the gelling agents are natural gelling agents. In particularly preferred embodiments the gelling agent is vegetable gum such as locust bean gum. The gel food product may also comprise an additional non-gelling agent thickener, preferably a natural vegetable gum such as xanthan gum. The inventors have surprisingly found that when xanthan gum and locus bean gum are included in the products of the invention in a 1:1 ratio (e.g. 0.2%:0.2%), they work synergistically to provide a gel texture to the products, which texture provides the right sensory journey in biting, chewing and swallowing of the gel. Therefore preferably the gel food product comprises xanthan gum and locust bean gum, and further preferably the ratio of xanthan gum to locust bean gum is 1:1. For example, the xanthan gum and locust bean gum may each comprise 0.2% (w/v) of the gel food product.

The gel food product may also comprise one, two or three of the following group: food acid, flavouring agent, and sweetening agent.

Acidity regulators are included in food products in order to change or maintain the pH, for example to stabilize the food and optimize flavour. They can be organic or mineral acids, bases, neutralizing agents, or buffering agents. Typical agents include the following acids and their sodium salts: sorbic acid, acetic acid, benzoic acid, and propionic acid. Food acids such as these are indicated by their E number, such as E260 (acetic acid), or simply listed as food acid. Food Acids are included in the products and methods of the invention in order to regulate the pH of the final product, to ensure food safety and improve overall flavor impact. Preferably the concentration of the food acid in the gel food product is less than 0.25% (w/v), less than 0.20% (w/v), or less than 0.15% (w/v). Further preferably the concentration is 0.14% (w/v). Preferably the food acid is citric acid and further preferably the citric acid is 0.14% (w/v) of the gel food product. The citric acid may be provided as lemon juice.

Preferably the pH of the final product is less than or equal to a pH of 6.0, 5.5, 5.0, 4.5, or 4.0, and a food acid may be used to achieve this. Further preferably the pH of the final product is less than or equal to 4. Preferably the pH of the final product is greater than or equal to 2.0, for example greater than or equal to 2.5, 3.0 or 3.5. Therefore the pH of the final product may be from 2.0 to 6.0, preferably from 2.0 to 4.0 and further preferably from 3.0 to 4.0.

One or more flavouring agents may be used to improve the smell and taste of the product, and so the sensory journey. Preferably the flavouring agent is naturally sourced, suitable for vegans and/or organic. Preferred flavourings include an extract from Camellia sinensis, such as Matcha Green Tea Extract, preferably Matcha Green Tea Extract Organic ORETEAM-7200 (Omega Ingredients), and fruit flavourings such as Strawberry Organics 7.99331 (Uren Food Group) and Blueberry Type Flavour 7.30314 (Uren Food Group). The amount of flavouring included in the gel food product will depend on the specific flavouring that is used. However, the gel food product may be made up of up to 2% (w/v), 1.5% (w/v), or 1% (w/v) flavouring. Preferably, the gel food product comprises up to 0.3% (w/v) Matcha Green Tea Extract Organic ORE-TEAM-7200, or the gel food product comprises up to 1% (w/v) Strawberry Organics 7.99331, or the gel food product comprises up to 0.5% (w/v) Blueberry Type Flavour 7.30314. Further preferably the gel food product comprises 0.2% (w/v) Matcha Green Tea Extract Organic ORE-TEAM-7200, or the gel food product comprises 0.9% (w/v) Strawberry Organics 7.99331, or the gel food product comprises 0.4% (w/v) Blueberry Type Flavour 7.30314.

One or more sweetening agents may be used to increase the sweetness of the gel food product. Preferably the sweetening agent is naturally sourced, suitable for vegans and/or organic. Such sweetening agents may include organic honey, stevia, maple syrup, unrefined cane sugar, beet sugar or coconut sugar. Preferably the sweetening agent is organic honey.

The amount of sweetening agents to be included in the gel food product will depend on the other ingredients and the desired sweetness. The gel food product may comprise up to 50% (w/v) sweetening agent, for example up to 40% (w/v), up to 30% (w/v), up to 20% (w/v), or up to 10% (w/v). The gel food product may comprise Matcha Green Tea Extract Organic ORE-TEAM-7200 and the sweetening agent may be organic honey at a concentration of up to 10% (w/v), for example 6.25% (w/v). The gel food product may comprise a fruit flavouring such as Strawberry Organics 7.99331 or Blueberry Type Flavour 7.30314 and the sweetening agent may be organic honey at a concentration of up to 30% (w/v), for example 20.60% (w/v).

The gel food product may also comprise a liquid, such as water. The liquid may be the most abundant ingredient (w/v) in the gel food product. The liquid may comprise at least 50% (w/v), 60% (w/v), 70% (w/v), 75% (w/v), 80% (w/v), 85% (w/v), 90% (w/v), 95% (w/v) or 99% (w/v) of the gel food product. Preferably the liquid is water and it comprises at least 75% of the gel food product.

Preferably all constituents of the gel food product are natural, organic and/or suitable for vegetarians or vegans.

In preferred embodiments the gel food product comprises mushroom, xanthan gum, locust bean gum, a food acid and water. Preferably the food acid is citric acid. The gel food product may further comprise a flavouring agent and a sweetening agent, and preferably the flavouring agent is Matcha Green Tea Extract Organic ORE-TEAM-7200, Strawberry Organics 7.99331 or Blueberry Type Flavour 7.30314 and the sweetening agent is honey. The ingredients of the gel food product may be in accordance with Table 1, 2, or 3 below.

The present invention also provides methods for preparing the above-described gel food products of the invention. Thus in a particularly preferred embodiment there is provided a method of preparing a gel food product for the delivery of vitamin D comprising the steps of;

a. mixing a source of vitamin D, such as mushroom powder, and liquid, preferably water, for a period to form a mixture;

b. heating the mixture of step i) to a temperature of at least 40°C;

d. mixing until hydrated and well dispersed;

e. adding an amount of acid to the mixture to a pH <4;

f. pasteurising the mixture;

g. optionally adding liquid, preferably water, to the mixture;

h. allowing the mixture to cool to form a gel.

Further details of the types and amounts of ingredients to be included in the methods of the invention to make the products of the invention, and of the characteristics of the products prepared by methods of the invention, are provided above, and in the following.

The mixing and heating in steps a) and b) of the method may allow for hydration and result in a homogenous mixture. As will be evident to the skilled person, steps a) and b) may be either simultaneous or sequential. The mixing of step a) may take place at 3000, 4000, or 5000 RPM or more, preferably at 4000 RPM, for example in a high shear mixer (e.g. a Silverson mixer, http://www.silverson.co.uk). The speed and velocity of the mixing allows particles to disintegrate and improves solubility. The mixing of step a), or combined mixing and heating of steps a) and b), may occur for at least 10 minutes. The addition of vitamin D in step a), i.e. early in the method, allows plenty of time for the vitamin D to hydrate and dissolve sufficiently.

The heating of step b) may comprise heating the mixture to a temperature of 40°C, 45°C, 50°C, 60°C or above. Preferably the mixture is heated to a temperature of 50°C.

The mixing of step d) may take place at 7000, 8000, 9000 or 10000 RPM, preferably 9000 RPM, so that the gums are hydrated and well dispersed. It may take place in the same high shear mixer as step a), with the speed of the mixer increased.

The pasteurising of the mixture in step f) may comprise heating the mixture to a high temperature of 60°C , 70°C, 75°C, 80°C, 90°C or above. Preferably the mixture is heated to a temperature of 80°C. The high temperature may be maintained for a period of 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 minutes or more. Preferably the high temperature will be maintained for 5 minutes or more. Thus in particularly preferred examples of the invention the pasteurising will comprise heating to a temperature of 80°C for at least 5 minutes.

The cooling of the mixture in step h) may take place in the final containers, for example pouches, in which the finished product is to be provided. Therefore step h) may be preceded by, or include, transferring the mixture into a container for subsequent cooling, preferably wherein the container is a pouch. The serving size may be at least 20g, 30g, 40g, 50g, 60g, 70g or 80g, and preferably will be 40g. One serving may provide at least 50%, 60%, 70%, 80%, 90%, 100%, or 110%, preferably at least 100%, of the NRV of vitamin D. Preferably the serving may be consumed directly from the container, for example the pouch.

The vitamin D ingredient for use in the methods of the invention may be provided in any suitable form, such as a liquid, a liquid slurry or suspension, or a dried powder. For example mushroom may be provided as a slurry of pulverized mushrooms or mushroom parts and liquid, or as a dried powder. Preferably, the mushroom has been exposed to light, further preferably UV light; this will increase the vitamin D2 content of the mushroom. Preferably the type of mushroom used for the vitamin D source is selected from one or more of white button mushrooms, brown button mushrooms, portabella mushrooms, shiitake mushrooms, and oyster mushrooms, and further preferably said mushrooms have been exposed to UV light.

In particularly preferred embodiments, the mushroom is provided as a dry powder from mushrooms that have been exposed to one or more pulses of UV light, for example the mushroom may be the powder “ORGANIC HIGH VITAMIN D from mushrooms” (product reference number 40050927 from Gee Lawson, Nutritional Division, https://www.qeelawsonnutritional.com/).

The inventors have surprisingly found that when xanthan gum and locus bean gum are included in the products of the invention in a 1:1 ratio (% w/v of the product), they work synergistically to provide a gel texture to the products, which texture provides the right sensory journey in biting, chewing and swallowing of the gel. Therefore preferably the xanthan gum and locust bean gum added in step c) is added at a ratio of xanthan gum to locust bean gum of 1:1. For example, the xanthan gum and locust bean gum may each comprise 0.2% (w/v) of the gel food product.

The liquid may be the most abundant ingredient (w/v) in the gel food product. Liquid is added to the mixture in step a), and optionally step g). The liquid may comprise at least 50% (w/v), 60% (w/v), 70% (w/v), 75% (w/v), 80% (w/v), 85% (w/v), 90% (w/v), 95% (w/v) or 99% (w/v) of the gel food product. Preferably the liquid is water and it comprises at least 75% of the gel food product, for example it may comprise between 77.80% (w/v) to 99.30% (w/v) of the gel food product. Liquid added in step g) may ensure the final product has the desired volume, and concentration of ingredients.

Food acid is added in step e), in order to regulate the pH of the final product, to ensure food safety and improve overall flavor impact. Preferably the food acid is added in an amount such that the concentration of the acid in the gel food product is less than 0.25% (w/v), less than 0.20% (w/v), or less than 0.15% (w/v). Further preferably the concentration is 0.14% (w/v). Preferably the acid is citric acid, and further preferably the citric acid is 0.14% (w/v) of the gel food product. The citric acid may be added as lemon juice.

The acid may be added to achieve a pH of the final product that is less than or equal to 4. Preferably the pH of the final product is greater than or equal to 2.0, for example greater than or equal to 2.5, 3.0 or 3.5. Therefore acid may be added so that the pH of the final product is from 2.0 to 4.0 and preferably from 3.0 to 4.0.

One or more flavouring agents may be added to the mixture in the method, preferably as part of step d) or step e) of the method, to improve the smell and taste of the product, and so the sensory journey. Preferably the flavouring agent is naturally sourced, suitable for vegans and/or organic. Preferred flavourings include an extract from Camellia sinensis, such as Matcha Green Tea Extract, preferably Matcha Green Tea Extract Organic ORE-TEAM-7200 (Omega Food Ingredients), and fruit flavourings such as Strawberry Organics 7.99331 (Uren Food Group) and Blueberry Type Flavour 7.30314 (Uren Food Group). The amount of flavouring added in the method will depend on the specific flavouring that is used. However, the method may include adding flavouring to achieve a concentration in the gel food product of up to 2% (w/v), 1.5% (w/v), or 1% (w/v) flavouring. Preferably, flavouring is added to achieve a concentration in the gel food product of up to 0.3% (w/v) Matcha Green Tea Extract Organic ORE-TEAM-7200, or up to 1% (w/v) Strawberry Organics 7.99331, or up to 0.5% (w/v) Blueberry Type Flavour 7.30314. Further preferably flavouring is added to achieve a concentration in the gel food product of 0.2% (w/v) Matcha Green Tea Extract Organic ORE-TEAM-7200, or 0.9% (w/v) Strawberry Organics 7.99331, or 0.4% (w/v) Blueberry Type Flavour 7.30314.

The method may further comprise adding at least one sweetening agent, and optionally the addition of sweetening agent occurs as part of step a) of the method. One or more sweetening agents may be used to increase the sweetness of the gel food product. Preferably the sweetening agent is naturally sourced, suitable for vegans and/or organic. Such sweetening agents may include organic honey, stevia, maple syrup, unrefined cane sugar, beet sugar or coconut sugar. Preferably the sweetening agent is organic honey.

The amount of sweetening agents to be included will depend on the other ingredients and the desired sweetness of the gel food product. The gel food product may comprise up to 50% (w/v) sweetening agent, for example up to 40% (w/v), up to 30% (w/v), up to 25% (w/v), up to 20% (w/v), or up to 10% (w/v). The method may comprise adding Matcha Green Tea Extract Organic ORE-TEAM-7200 and the sweetening agent may be organic honey added to achieve a concentration of up to 10% (w/v) in the gel food product, for example 6.25% (w/v). The method may comprise adding a fruit flavouring such as Strawberry Organics 7.99331 or Blueberry Type Flavour 7.30314 and the sweetening agent may be organic honey added to achieve a concentration of up to 30% (w/v), for example 20.60% (w/v), in the gel food product.

In preferred embodiments the acid is citric acid and the method comprises adding a flavouring agent and a sweetening agent, and preferably the flavouring agent is Matcha Green Tea Extract Organic ORE-TEAM-7200, Strawberry Organics 7.99331 or Blueberry Type Flavour 7.30314 and the sweetening agent is honey. Further preferably, the method comprises adding and mixing the ingredients to achieve a gel food product comprising the following; mushroom powder 0.16% (w/v); xanthan gum 0.20% (w/v); locust bean gum 0.20% (w/v); food acid 0.14% (w/v). In particularly preferred embodiments, the ingredients may be added in the method to achieve a gel food product with composition in accordance with Table 1, 2, or 3 below.

BRIEF DESCRIPTION OF THE FIGURES

The invention will now be further described with reference to specific embodiments and the accompanying drawing, in which:

Figure 1 shows a summary of a process flow used to prepare gel food products in accordance with the invention.

EXAMPLES

FORMULATION 1: MATCHA FLAVOUR

The ingredients for formulation 1 are as follows: Water, Honey, Flavouring, Gums (Xanthan, Locust bean), Mushroom powder, Acidity Regulator (Citric acid). Specifically, the exact composition of the formulation, by percentage, is provided in Table 1:

Ingredient	% of total (w/v)
Water	92.85
Xanthan gum	0.20
Honey organic	6.25
Matcha Green Tea Extract Organic ORE-TEAM-7200	0.20
Organic Locust bean gum	0.20
Citric acid	0.14

Organic Vitamin D Powder (40050927)

0.16

Table 1: Matcha Flavour formulation.

Formulation is prepared in accordance with the process described in Figure 1, and as follows. In summary, appropriate amounts of water and honey were combined with the mushroom powder (“ORGANIC HIGH VITAMIN D from mushrooms” from Gee Lawson, Nutritional Division, https://www.geelawsonnutritional.com/ , Ref: 40050927), and heated to a temperature of 50°C under high shear (Silverson mixer, http://www.siiverson.co.uk , -4000 rpm). The high shear and increased temperature ensured the mix was hydrogenous and allowed for hydration. The mushroom powder, containing the vitamin D, was added at this early stage to ensure it hydrated properly and had a chance to achieve maximum dissolution. Next the gums, Xanthan Gum (CP Keltrol) and Locust Bean Gum (Thew Arnott), were added and mixed, at an increased speed of at least 9000 rpm, until they were well dispersed and hydrated, i.e. generally for about 10 minutes. Once hydrated, the citric acid (RFI Food Ingredients) and flavour (Omega Ingredients) were added, and the mixing was continued for 5 minutes whilst the mixture was heated to 80 °C. The flavour is added last in this way to avoid it flashing off, and the time and temperature of heat treatment means the final product is safe and the flavour and taste profile is retained.

Finally the mixture was taken off the heat, the lost water was added back, and the product was chilled to set. Then the pH of the product was measured, since the pH needs to be less than 4.

The product can be directly filled into containers, for example pouches, whilst hot, so that the chilled setting occurs in the final containers in which the finished product is to be provided. A typical serving size is 40g, which can provide 100% of the NRV of vitamin D and can be consumed directly from the container, for example the pouch.

A gel product was obtained using this method, with a smooth consistency, a pleasant taste and a vitamin D2 concentration of 0.16%, such that one serving of the gel (40g) provides at least 5 pg of vitamin D, i.e. 100% or more of the EU vitamin D NRV.

FORMULATION 2: STRAWBERRY FLAVOUR

The ingredients for formulation 2 are as follows: Water, Honey, Flavouring, Gums (Xanthan, Locust bean), Mushroom powder, Food Acid (Citric acid). Specifically, the exact composition of the formulation, by percentage, is provided in Table 2:

Ingredient

% of total (w/v)

Water	77.80
Xanthan gum	0.20
Honey organic	20.60
Strawberry Organics 7.99331	0.90
Organic Locust bean gum	0.20
Citric acid	0.14
Organic Vitamin D Powder (40050927)	0.16

Table 2: Strawberry Flavour formulation.

Formulation is prepared in accordance with the process described in Figure 1 and as above for Formulation 1, except that strawberry flavour was added in place of the matcha flavour.

FORMULATION 3: BLUEBERRY FLAVOUR

The ingredients for formulation 3 are as follows: Water, Honey, Flavouring, Gums (Xanthan, 10 Locust bean), Mushroom powder, Acidity Regulator (Citric acid). Specifically, the exact composition of the formulation, by percentage, is provided in Table 3:

Ingredient	% of total (w/v)
Water	78.30
Xanthan gum	0.20
Honey organic	20.60
Blueberry Type Flavour 7.30314	0.40
Organic Locust bean gum	0.20
Citric acid	0.14
Organic Vitamin D Powder (40050927)	0.16

Table 3: Blueberry Flavour formulation.

Formulation is prepared in accordance with the process described in Figure 1 and as above 15 for Formulation 1, except that blueberry flavour was added in place of the matcha flavour.

Claims

1. A gel food product for the delivery of vitamin D, comprising a source of vitamin D, preferably mushroom, xanthan gum, locust bean gum, an acid and a liquid, preferably water.

2. A gel food product as claimed in claim 1, comprising mushroom, wherein the mushroom has been subjected to one or more pulses of ultra violet (UV) light to enhance vitamin D content.

3. A gel food product as claimed in claim 1 or claim 2, comprising mushroom, wherein the mushroom is provided as organic vitamin D powder 40050927.

4. A gel food product as claimed in any preceding claim, wherein the ratio of xanthan gum to locust bean gum is 1:1.

5. A gel food product as claimed in any preceding claim, wherein the xanthan gum and locust bean gum each comprise 0.2% (w/v) of the weight of the gel food product.

6. A gel food product as claimed in any preceding claim, wherein the water comprises 77.80% (w/v) to 99.30% (w/v) of the gel food product.

7. A gel food product as claimed in any preceding claim, wherein the acid comprises citric acid.

8. A gel food product as claimed in any preceding claim, wherein the acid comprises 0.14% (w/v) of the weight of the gel food product.

9. A gel food product as claimed in any preceding claim, further comprising a sweetening agent.

10. A gel food product as claimed in any preceding claim, wherein the sweetening agent is honey.

11. A gel food product as claimed in any preceding claim, wherein the sweetening agent comprises up to 25% (w/v) of the gel food product.

12. A gel food product as claimed in any preceding claim, further comprising a flavouring agent.

13. A gel food product as claimed in any preceding claim, wherein the flavouring agent comprises up to 1% (w/v) of the gel food product.

14. A gel food product as claimed in any preceding claim, wherein the flavouring agent is an extract from Camellia sinensis or a natural fruit flavouring agent.

15. A gel food product as claimed in claim 15, wherein the flavouring agent is a Matcha Green Tea Extract, preferably Matcha Green Tea Extract Organic ORE-TEAM-7200, a natural strawberry flavour, preferably Strawberry Organics 7.99331, or a natural blueberry flavour, preferably Blueberry Type Flavour 7.30314.

16. A gel food product as claimed in any preceding claim, comprising; mushroom powder 0.16 % (w/v); xanthan gum 0.20% (w/v); locust bean gum 0.20% (w/v); acid 0.14% (w/v).

17. A gel food product as claimed in any preceding claim, wherein the ingredients are provided in the following amounts; mushroom powder 0.16 % (w/v); xanthan gum 0.20% (w/v); locust bean gum 0.20% (w/v); citric acid 0.14% (w/v); water 92.85% (w/v); honey 6.25% (w/v); Matcha green tea extract 0.20% (w/v).

18. A gel food product as claimed in any of claims 1 to 16, wherein the ingredients are provided in the following amounts; mushroom powder 0.16 % (w/v); xanthan gum 0.20% (w/v); locust bean gum 0.20% (w/v); citric acid 0.14% (w/v); water 77.80% (w/v); honey 20.60% (w/v); natural strawberry flavour 0.90% (w/v).

19. A gel food product as claimed in any of claims 1 to 16, wherein the ingredients are provided in the following amounts; mushroom powder 0.16 % (w/v); xanthan gum 0.20% (w/v); locust bean gum 0.20% (w/v); citric acid 0.14% (w/v); water 78.30% (w/v); honey 20.60% (w/v); natural blueberry flavour 0.40% (w/v).

20. A method of preparing a gel food product for the delivery of vitamin D comprising the steps of;

a) mixing a vitamin D source, preferably mushroom, and water for a period to form a mixture;

b) heating the mixture of step i) to a temperature of at least 40°C;

c) adding xanthan gum and locust bean gum separately or simultaneously to the mixture;

d) mixing until hydrated and well dispersed;

e) adding an amount of acid to the mixture to a pH <4;

f) pasteurising the mixture;

g) optionally adding water to the mixture; and

h) allowing the mixture to cool to form a gel.

21. A method as claimed in claim 20, wherein the mixing of step a) takes place at 4000 RPM.

22. A method as claimed in claim 20 or 21, wherein the period of step a) is at least 10 minutes.

23. A method as claimed in any of claims 20 to 22, wherein the heating of step b) is to a temperature of 50°C.

24. A method as claimed in any of claims 20 to 23, wherein the mixing of step d) takes place at 9000 RPM.

25. A method as claimed in any of claims 20 to 24, wherein the step of pasteurising the mixture comprises heating the mixture to a temperature of 80°C or above.

26. A method as claimed in claim 25, wherein the step of pasteurising the mixture comprises heating the mixture to a temperature of 80°C for at least 5 minutes.

27. A method as claimed in any of claims 20 to 26, wherein step h) is preceded by transferring the mixture into a container for subsequent cooling, preferably wherein the container is a pouch.

28. A method as claimed in any of claims 20 to 27, wherein the vitamin D source is mushroom and the mushroom is provided as a slurry of pulverized mushrooms or mushroom parts and liquid, such as water, or as a dried powder.

29. A method as claimed in claim 28, wherein the mushroom has been subjected to one or more pulses of ultra violet (UV) light to enhance vitamin D content.

30. A method as claimed in claim 29, wherein the mushroom is provided as organic vitamin D powder 40050927.

31. A method as claimed in any of claims 20 to 30, wherein the ratio of xanthan gum and locust bean gum is 1:1.

32. A method as claimed in any of claims 20 to 31, wherein the xanthan gum and locust bean gum each comprise 0.2% (w/v) of the weight of the gel food product.

33. A method as claimed in any of claims 20 to 32, wherein the water comprises 77.80% (w/v) to 99.30% (w/v) of the gel food product.

34. A method as claimed in any of claims 20 to 33, wherein the acid comprises citric acid.

35. A method as claimed in any of claims 20 to 34, wherein the food acid comprises 0.14% (w/v) of the weight of the gel food product.

36. A method as claimed in any of claims 20 to 35, wherein step a) further comprises adding a sweetening agent.

37. A method as claimed in claim 36, wherein the sweetening agent is honey.

38. A method as claimed in claim 36 or 37, wherein the sweetening agent comprises up to 25% (w/v) of the gel food product.

39. A method as claimed in any of claims 20 to 38, wherein the method further comprises adding a flavouring agent to the mixture of step d) or step e).

40. A method as claimed in claim 39, wherein the flavouring agent is an extract from Camellia sinensis or a natural fruit flavouring agent.

41. A method as claimed in claim 40, wherein the flavouring agent is Matcha Green Tea Extract, preferably Matcha Green Tea Extract Organic ORE-TEAM-7200, a natural strawberry flavour, preferably Strawberry Organics 7.99331, or a natural blueberry flavour, preferably Blueberry Type Flavour 7.30314.

42. A method as claimed in any of claims 20 to 41, wherein ingredients are included to achieve a gel food product comprising; mushroom powder 0.16 % (w/v); xanthan gum 0.20% (w/v); locust bean gum 0.20% (w/v); acid 0.14% (w/v).

43. A method as claimed in any of claims 20 to 42, wherein ingredients are included to achieve a gel food product comprising; mushroom powder 0.16 % (w/v); xanthan gum 0.20% (w/v); locust bean gum 0.20% (w/v); citric acid 0.14% (w/v); water 92.85% (w/v); honey 6.25% (w/v); Matcha green tea extract 0.20% (w/v).

44. A method as claimed in any of claims 20 to 42, wherein ingredients are included to achieve a gel food product comprising; mushroom powder 0.16 % (w/v); xanthan gum 0.20% (w/v); locust bean gum 0.20% (w/v); citric acid 0.14% (w/v); water 77.80% (w/v); honey 20.60% (w/v); natural strawberry flavour 0.90% (w/v).

45. A method as claimed in any of claims 20 to 42, wherein ingredients are included to achieve a gel food product comprising; mushroom powder 0.16 % (w/v); xanthan gum 0.20% (w/v); locust bean gum 0.20% (w/v); citric acid 0.14% (w/v); water 78.30% (w/v); honey 20.60% (w/v); natural blueberry flavour 0.40% (w/v).