NZ767537A - Brain-building gel candy and preparation method thereof - Google Patents

Abstract

The present invention is a brain-building gel candy, comprised of a soft capsule shell and a soft capsule filling. The soft capsule shell contains (by weight): gelatine, purified water, glycerin, dextrose monohydrate, Sorbitol, caramel colour, and ultra-fine titanium dioxide. The filing includes active ingredients such as milk mineral salt, Docosahexaenoic acid (DHA) Algal oil, mushroom oil, hydrolysate of egg yolk powder, colostrum basic protein and gamma aminobutyric acid. The filling may also contain auxiliary materials including flaxseed oil, sweet orange oil, walnut oil, monoglyceride fatty acid esters, diglycerol fatty acid ester, white granulated sugar, and steviol glycosides.

Description

TITLE Brain-building gel candy and ation method thereof TECHNICAL FIELD The technical field is Gel Candy and more specifically building gel candy and the method of preparation.

BACKGROUND OF THE INVENTION Not only are there countless varieties of candy, it has a wide-appeal and is an indispensable food for many people. The main consumers of candy tend to be children and as they are in a stage of growing and learning, the development of a brain-building candy may have a notable social significance and high market value. Soft capsules are filled with a liquid or paste which fills out a desired shape. This can be used simply as a container (not to be digested), swallowed whole or crushed.

DHA is the most abundant omega-3 found in the brain and is also important for maintaining the ure and function of nerve cells. DHA is an important part of cell membranes, especially in the brain and retina. In the past two decades, the research and application of fish oil has become a worldwide focus. An iological survey found Eskimo’s, whose diet is rich in fish oil, have a lower heart disease mortality. Clinical trials and laboratory studies have confirmed fish oil can regulate blood lipids (triglycerides), and has anti-thrombosis and anti-inflammatory effects. One of the main functions of the omega-3 polyunsaturated fatty acids found in fish oil is their ability to regulate the role of 20 in the body. The balance of eicosanoid prostacyclin I and thromboxane A (Leaf A. et al, Cardiovascular effects of n-3 fatty acids. N Engl JMed 1988; 318:549). The results of these studies have rewritten the a of the ratio of unsaturated fatty acids to saturated fatty acids in the nutritional structure of modern nutrition (7 y factors of ry heart disease, Foreign Medical Hygiene Volume, 1993; 2:62), and enhanced the omega 3 series in food. In view of the fact that omega 3 saturated fatty acids contained in plant food-a-lionleic acid is very low in human metabolism. Fish oil which is rich in the sors of twenty-carbon derivatives Eicosapentaenoic Acid (EPA) and DHA have become the most ideal omega 3 series food source of polyunsaturated fatty acids.

At present, the American Institute of Medicine and the International Fatty Acids and Lipids recommend the daily intake of DHA per person to be 160-200mg. Research institutions have concluded that DHA and 3 polyunsaturated fatty acids are the health effects of imported DHA and omega-3 polyunsaturated fatty acids (EPA or DHA) is said to be a cated task which requires an abundance of information and system reviews to support. Based on this, most studies first consider the cy of omega-3 long-chain unsaturated fatty acids as a whole, then focus on DHA. The most ant point is the long-term accumulation from the diet, which has an important effect on our health. In addition, it is often pointed out that a moderate increase in intake can have an impact on the health effects causes by nonlinear accumulation. The greatest t tends to be the gradual accumulation of low intake in the diet. As a crucial substance in individuals daily diet, edible oil is the most efficient way to gradually accumulate DHA or EPA through low-intake. DHA is able to optimise the phospholipid composition of fatal brain pyramid cells, hugely ncing fetal brain development during pregnancy. When the foetus is five months old, artificial stimulation of the foetus’s hearing, , and touch causes the neutrons in the sensory centre of the fetal al cortex to grow more dendrites, this requires the mother to provide the foetus with more DHA. DHA has an important effect on the development of the foetus’s brains as well as playing an important role in the maturation of retinal light-sensitive cells. During ncy, women should consider increasing their intake of foods rich in a-linolenic acid. The lenic acid in maternal blood is used to synthesise DHA, which is then transported to the foetus’s brain and retina helping to mature their nerve cells.

Experiments conducted by the famous American nutritionist Baez and a four-year follow-up study showed in infancy, supplementation with high levels of DHA (0.36%, calculated as fat%, about three times the Austin experiment), at 18 the intelligence development index measured at the age of four months and the IQ (Intelligence Quotient) value measured at that age were consistently higher than the group of infants without DHA supplements by seven points.This product is ted from Schizochytrium algae, it is rich in DHA and essential omega-3 fatty acids. During pregnancy and after the baby is born, DHA continues to play an important role in the development of the brain, nervous system and vision.

Not only does DHA promote vision pment for s, it too helps maintain acute vision in children and adults. BIO-ISLANDDHA is able to help adults in cholesterol and triglycerides, increase the ration of high-density lipoprotein (HDL)/ low-density otein (LDL) and supports cardiovascular health. Overall BIO-ISLANDDHA helps adults keep themselves healthy which can lead to a happier lifestyle.

Seaweed is a marine phytoplankton with an abundance of pharmacological functions and a broad development of prospects in the food and medicine field. Seaweed oil contains a large number of unsaturated fatty acids, namely EPA and DHA, these fatty acids are essential to the human body.

Seaweed oil can have preventative and therapeutic effects on cardiovascular diseases, with an array of ve physiological effect, leading it to receive read attention. There are over 30,000 variations of micro-algae, recent studies have shown there are a wealth of organic compounds with unique structures in micro-algae such as polysaccharides, otics, and toxins. These metabolites have a variety of biological activities. These ically active substances are essential for the development of both humans and animals.They help with anti-thrombosis, lowering blood , preventing platelet aggregation and relaxing blood vessels. They can have a tative effect on cardiovascular and cerebrovascular diseases, arthritis, nephritis and more. Additionally, these biologically active substances can also promote the development of brain cells and improved brain function. Marine micro-algae are original producers of EPA and DHA. With the increasing decline of marine fishery ces, marine micro-algae may become the main resource for obtaining these substances. Isochrysis globosum is a widely distributed marine planktonic unicellular algae belonging to the phyta, phyceae, Isochrysis, and Isochrysis family. Due to its small size, fast reproduction, rich nutrition, moderate movement speed, and no cell wall containing cellulose, it is easily digested by shellfish larvae and thus is a reliable bait for marine economic bivalve larvae. Recently, there have been related reports showing how ysis, gallbladder is rich in n-3 polyunsaturated fatty acids, especially rich in DHA and EPA.

STATEMENT OF INVENTION Aimed at the shortcomings of prior research into gel candy, the present invention es a uilding gel candy and the method of preparation and product. The purpose of the present invention has been achieved through the following technical solutions: A brain-building gel candy with a soft-capsule shell and soft-gel filling.

The soft e shell contains the following raw als in part: 150-220 parts of gelatin, 40-45 parts of purified water, 45-50 parts of glycerin, 38-42 parts of dextrose monohydrate, 40-45 parts of sorbitol, 6-9 parts of caramel colour, 0.5-1.2 parts of ultra-fine titanium dioxide.

In order to adjust the taste of the capsule ingredients, 7-10 parts go Maltitol is added. Sugar alcohol is not only a taste regulator, when combined with gelatine it produces a cross-linking reaction making the rubber more capable of locking in moisture which tastes better when chewed.

The filling includes active ingredients and auxiliary materials. The active ingredients include milk mineral salt, DHA algae oil, mushroom oil, hydrolysate of egg yolk powder, colostrum basic protein and gamma aminobutyric acid. The Auxiliary materials are ed oils, sweetener orange oil, walnut oil, monoglycerin fatty acid ester, diglycerin fatty acid ester, white granulated sugar and steviol glycosides.

The filling contains the following raw materials in parts: 190-240 parts of milk mineral salt, 5-10 parts of Gamma aminobutyric acid, 57-64 parts of DHA algal oil, 45-52 parts of mushroom oil, 0 parts of White granulated sugar, and hydrolysate of egg yolk powder 12-17 parts, colostrum basic n 8-14 parts, steviol glycosides 0.1-0.3 parts, flaxseed oil 340-365 parts, orange oil 35-42 parts, walnut oil 25-32 parts, monoglyceride fatty acid ester 10-14 parts, 10-13 parts of diglycerin fatty acid ester.

It is preferred the soft capsule shel contains the following materials in parts: 183.1 parts of gelatin, 42.7 parts of purified water, 45.6 parts of glycerin, 38.7 parts of dextrose drate, 44.5 parts of sorbitol, 7.4 parts of caramel colour, 0.8 parts of ultra-fine titanium e; 7 parts of maltitol are also added.

The filling should contain the following raw als in part: 223.7 parts of milk mineral salt, 5.9 parts of Gamma aminobutyric acid, 59.4 parts of DHA algal oil, 46.4 parts of mushroom oil, 0.38 parts of White granulated sugar, 14.6 parts of hydrolysate of egg yolk powder, and 9.4 parts of colostrum basic protein, 0.17 parts of steviol glycosides, 357 parts of flaxseed oil, 41.5 parts of orange oil, 28.4 parts of walnut oil, 13.8 parts of monoglycerin fatty acid esters, and 10.3 parts of erin fatty acid esters.

It is preferred the soft capsule shell contains the following raw materials in parts: 153.7 parts of gelatin, 43.5 parts of purified water, 44.2 parts of glycerin, 41.7 parts of dextrose monohydrate, 41.7 parts of sorbitol, 7.5 parts of caramel colour, 0.97 parts of ultra-fine titanium dioxide; 10 parts of maltitol were also added.

The filling should accurately n the following raw materials in parts: 224 parts of milk mineral salt, 7.4 parts of Gamma aminobutyric acid, 60.1 parts of DHA algal oil, 51.7 parts of mushroom oil, 0.75 parts of White granulated sugar, 15.8 parts of hydrolysate of egg yolk , 10.9 parts of colostrum basic protein, 0.24 parts of steviol ides, 362 parts of flaxseed oil, 41 parts of orange oil, 31 parts of walnut oil, 12.4 parts of monoglycerin fatty acid esters, and 10.7 parts of erin fatty acid esters.

It is preferred the soft capsule shell contains the ing raw materials in parts: 217.4 parts of gelatin, 41.8 parts of ed water, 42.9 parts of in, 39.1 parts of dextrose monohydrate, 42.8 parts of ol, 8.7 parts of caramel colour, 0.65 parts of ultra-fine titanium dioxide; 8.97 parts of maltitol are also added.

The filling should contain the following raw materials in parts: 231 parts of milk mineral salt, 5.4 parts of Gamma aminobutyric acid, 61 parts of DHA algal oil, 47.8 parts of mushroom oil, 0.39 parts of White ated sugar, 14.7 parts of hydrolysate of egg yolk powder, and 9.8 parts of colostrum basic protein, 0.27 parts of steviol glycosides, 367 parts of flaxseed oil, 37.4 parts of orange oil, 28.3 parts of walnut oil, 13.4 parts of monoglycerin fatty acid esters, and 11.3 parts of diglycerin fatty acid esters.

Further the particle size of the ultra-fine titanium e should be 500-800 mesh.

The method for ing the above-mentioned brain-building gel candy is as ed: 1. Preparing the gel liquid: Pure water is added to the caramel colour and the first suspension is obtained after dispersion and homogenisation.

After in and ultra-fine titanium dioxide are mixed and homogenised a second suspension is obtained.

After mixing the two suspensions, add purified water to further homogenise and refine. Following this add dextrose monohydrate, ol and gelatine, heating to 60-80℃, stir, degas, and obtain the capsule liquid. 2. Preparing the active nutrient filling: Flaxseed oil, olive oil, cod liver oil, monoglyceride fatty acid ester, diglyceride fatty acid ester are heated to 60-80℃ , add the formula amount of white granulated sugar, sucralose, valerian root extract, and balm freeze-dried powder. Stir and keep warm for 20-30min.

Once it has cooled down to ≤45℃, add seaweed powder, stir for 15min and cool to ≤35℃. This is then homogenised, refined and degased to obtain the active nutrient filling. 3. Preparing the gel candy: The prepared soft capsule gel liquid and active nutrient filling are added to the soft capsule machine.

The active nutrient filling are filled into the soft capsule shell, this is then ulated and dried.

The calcium-supplemented gel candy is then prepared.

Additionally when preparing the gel liquid, the first suspension and the second suspension are mixed, homogenised, refined and dextrose monohydrate, sorbitol and ne added at the heating temperature of 72°C.

By adopting the technical strategy as detailed above and the raw materials for preparing soft capsules, gelatine is processed by denaturing and degrading collagen from the bones and skins of pig, cattle, sheep and other animals. It contains more than eight types of L-amino acids and is a form of pure n, has low fat and cholesterol, and is easily ed. Secondly, gelatine is also used in the food industry which has a certain auxiliary effect on certain diseases however, it will not cause obesity nor cause a decrease in al strength. Gelatine is also a powerful protective colloid with a strong emulsifying power. Once it has entered the stomach it can t the aggregation of milk and other proteins due to gastric acid, facilitating food digestion.

Ultra-fine titanium dioxide is applied to food as a whitening agent and colour agent which can be dissolved in glycerin. After glycerin and ultra-fine titanium dioxide are mixed, a solution of ultra-fine um dioxide is ed for further mixing with other raw materials. More thorough mixing.

Outlining the raw materials used in the preparation of the gel candy in the present invention: Flaxseed oil, sweet orange oil, walnut oil, monoglyceride fatty acid esters and diglycerol fatty acid esters are the main raw materials for the gel candy filling. Flaxseed is a plant protein with high nutritional value, the sum of crude protein, fat and total sugar content in flaxseed is as high as 84.07%.

Flaxseed protein has a complete variety of amino acids and the ial amino acid t is as high as . Flaxseed oil also contain 53% a-linolenic acid. A-linolenic is an essential fatty acid for the human body which can be converted into EPA and DHA which are both effective active ingredients in fish oil.

DHA algae oil and mushroom oil are added to the raw als when preparing the gel candy filling.

DHA algae oil is commonly referred to as brain gold as polyunsaturated fatty acids are l for the human body. DHA is a main component for the maintenance of the nervous system cells, the brain and retina. The content in the human cerebral cortex is as high as 20%, it accounts for the largest proportion in the retina sitting at roughly 50%. It is therefore very important for the development of fetal vision and intelligence. The raw material is extracted from artificially ated marine microalgae which is not transmitted by the food chain, however it is the purest and safest form of DHA in the world. Additionally, mushroom oil can promote the absorption of calcium, iron, magnesium, phosphorus, and zinc - this can help prevent rickets in children.

Milk mineral salt is a nutritional supplement made from whey after removing n, lactose and other components of a basic milk protein, becoming more beneficial for human body absorption.

Gamma-Gamma aminobutyric acid, namely y-gamma aminobutyric acid, promotes the production of hormones in children, the bone 4102, has the potential on to activate athleticism, helps to develop the nervous system, is a neurotrophic factor, improves sleep quality, and increases deep sleep time. It can also effectively improve al blood circulation, increase oxygen supply and promote brand metabolism.

Hydrolysate of egg yolk powder can increase the number of osteoblasts and promote the growth of bones and teeth, strengthens and helps to elongate the bone, promotes m deposition, and balances bone composition. Colostrum basic protein is not only high in protein content, but also contains many rare active proteins that are not commonly found in other dairy products. Colostrum protein also has a smaller molecular weight at 30KD. This directly acts on bone cells and promotes bone metabolism.

To summarise, the present ion has the following beneficial effects: - The candy improves brain nutrient supply - Enhances body nutrients absorption - Enhances children’s ive, receptive, and creative ability - Improves brain cell activity - Enhances memory and comprehensive y - ins brain health and vitality DETAILED DESCRIPTION OF THE INVENTION The realisations of the present invention are intended to be illustrate and not to limit the scope of the invention. However, any slight difference in nutrient composition, which may be caused when using a different milk source, as it may cause an inconsistency between the ments of the present invention and the specifications. Therefore the invention at hand aims to protect the purpose of adding nutrients, rather than to make the ratio particularly .

EMBODIMENT 1 When preparing brain-building gel candy shell the dosage of each raw material should be as followed: 153.7 parts of n, 43.5 parts of ed water, 44.2 parts of glycerin, 41.7 parts of dextrose monohydrate, 41.7 parts of sorbitol, 7.5 parts of caramel colour, 0.97 parts of ultra-fine titanium dioxide, 8.97 parts of maltitol.

The filling should n the folioing raw materials by weight: 224 parts of milk mineral salt, 7.4 parts of Gamma aminobutyric acid, 60.1 parts of DHA algal oil, 51.7 parts of mushroom oil, 0.75 parts of White granulated sugar, 15.8 parts of hydrolysate of egg yolk powder, 10.9 parts of colostrum basic n, 0.24 parts of l ides, 362 parts of flaxseed oil, 41 parts of orange oil, 31 parts of walnut oil, 12.4 parts of monoglycerin fatty acid esters, and 10.7 parts of diglycerin fatty acid esters.

The specific preparation method for this product is as followed: 1. Preparing the gel liquid: Pure water is added to the caramel colour and the first suspension is obtained after dispersion and homogenisation.

After glycerin and ultra-fine titanium e are mixed and homogenised a second suspension is After mixing the two suspensions, add purified water to further homogenise and refine. Following this add dextrose monohydrate, maltitol and gelatine, heating to 60-80℃, stir, degas, and obtain the capsule liquid. 2. Preparing the active nutrient filling: Flaxseed oil, olive oil, cod liver oil, monoglyceride fatty acid ester, diglyceride fatty acid ester are heated to 60-80℃ , add the formula amount of white granulated sugar, sucralose, valerian root extract, and balm freeze-dried powder. Stir and keep warm for 20-30min.

Once it has cooled down to ≤45℃, add seaweed powder, stir for 15min and cool to ≤35℃. This is then homogenised, refined and degased to obtain the active nutrient filling. 3. Preparing the gel candy: Add the prepared gel liquid and active nutrient filling into the soft capsule machine, fill the active nutrient filling into the gel liquid and enclose the gel liquid, finally dry to prepare the brain-building gel candy.

When preparing the gel liquid, the mass ratio of the purified water in the caramel colour and the purified water after mixing the first suspension and the second suspension is 1:9.

Furthermore, when preparing the gel liquid in the first step, after the first suspension and second sion are mixed, homogenised and refined, and dextrose monohydrate, sorbitol and ne are added, the heating ature is 72°C.

EMBODIMENT 2 When preparing the brain-building gel candy shell, the dosage of each raw material is: 217.4 parts of gelatin, 41.8 parts of purified water, 42.9 parts of glycerin, 39.1 parts of dextrose monohydrate, 42.8 parts of sorbitol, 8.7 parts of caramel colour, 0.65 parts of ultra-fine titanium dioxide, 10 parts of maltitol.

The g should tely contain the following raw als by weight: 31 parts of milk l salt, 5.4 parts of Gamma aminobutyric acid, 61 parts of DHA algal oil, 47.8 parts of mushroom oil, 0.39 parts of White granulated sugar, 14.7 parts of hydrolysate of egg yolk powder, and 9.8 parts of colostrum basic protein, 0.27 parts of steviol glycosides, 367 parts of flaxseed oil, 37.4 parts of orange oil, 28.3 parts of walnut oil, 13.4 parts of monoglycerin fatty acid esters, and 11.3 parts of diglycerin fatty acid esters.

The specific ation method for this product is as followed: 1. Preparing the gel liquid: Pure water is added to the caramel colour and the first suspension is obtained after dispersion and homogenisation.

After glycerin and ultra-fine titanium dioxide are mixed and homogenised a second suspension is obtained.

After mixing the two suspensions, add purified water to further homogenise and refine. Following this add dextrose monohydrate, maltitol and gelatine, heating to 60-80℃, stir, degas, and obtain the capsule liquid. 2. Preparing the active nutrient filling: Flaxseed oil, olive oil, cod liver oil, monoglyceride fatty acid ester, eride fatty acid ester are heated to 60-80℃ , add the formula amount of white granulated sugar, sucralose, valerian root extract, and balm freeze-dried powder. Stir and keep warm for 20-30min.

Once it has cooled down to ≤45℃, add d powder, stir for 15min and cool to ≤35℃. This is then homogenised, refined and degased to obtain the active nt filling. 3. Preparing the gel candy: Add the prepared gel liquid and active nutrient filling into the soft capsule machine, fill the active nutrient filling into the gel liquid and enclose the gel liquid, finally dry to e the brain-building gel candy.

When preparing the gel liquid, the mass ratio of the purified water in the caramel colour and the purified water after mixing the first suspension and the second suspension is 1:9.

Furthermore, when preparing the gel liquid in the first step, after the first suspension and second suspension are mixed, homogenised and refined, and dextrose monohydrate, sorbitol and ne are added, the heating temperature is 72°C.

EMBODIMENT 3 When preparing the building gel candy shell, the dosage of each raw material is: 183.1 parts of gelatin, 42.7 parts of purified water, 45.6 parts of glycerin, 38.7 parts of dextrose monohydrate, 44.5 parts of sorbitol, 7.4 parts of caramel colour, 0.8 parts of ultra-fine titanium dioxide; 7 parts of maltitol; The particle size of the ultra-fine um dioxide is 500-800 mesh.

The filling should accurately contain the following raw materials by weight: 223.7 parts of milk mineral salt, 5.9 parts of Gamma aminobutyric acid, 59.4 parts of DHA algal oil, 46.4 parts of mushroom oil, 0.38 parts of White granulated sugar, 14.6 parts of hydrolysate of egg yolk powder, 9.4 parts of colostrum basic protein, and stevia 0.17 parts of glycosides, 357 parts of flaxseed oil, 41.5 parts of sweet orange oil, 28.4 parts of walnut oil, 13.8 parts of monoglycerin fatty acid esters, and 10.3 parts of erin fatty acid esters.

The specific preparation method for this product is as followed: 1. Preparing the gel liquid: Pure water is added to the caramel colour and the first suspension is obtained after dispersion and homogenisation.

After glycerin and ultra-fine titanium dioxide are mixed and nised a second suspension is obtained.

After mixing the two suspensions, add purified water to further homogenise and refine. Following this add dextrose monohydrate, maltitol and gelatine, g to , stir, degas, and obtain the capsule liquid. 2. Preparing the active nutrient filling: Flaxseed oil, olive oil, cod liver oil, yceride fatty acid ester, diglyceride fatty acid ester are heated to 60-80℃ , add the a amount of white ated sugar, sucralose, valerian root extract, and balm freeze-dried powder. Stir and keep warm for 20-30min.

Once it has cooled down to ≤45℃, add seaweed powder, stir for 15min and cool to ≤35℃. This is then homogenised, refined and degased to obtain the active nutrient filling. 3. Preparing the gel candy: Add the prepared gel liquid and active nutrient g into the soft capsule machine, fill the active nt filling into the gel liquid and enclose the gel liquid, finally dry to e the brain-building gel candy.

When preparing the gel liquid, the mass ratio of the purified water in the caramel colour and the purified water after mixing the first suspension and the second suspension is 1:9.

Furthermore, when preparing the gel liquid in the first step, after the first suspension and second suspension are mixed, homogenised and refined, and dextrose monohydrate, sorbitol and gelatine are added, the heating ature is 72°C.

Product Integrity: A comparison was conducted in order to inspect the quality of our gel candy at hand and other commercial gel candies available on the . The results are shown in Table 1 and Table 2. It is made clear the gel candy in examples one to three and the index of water discount that the brainbuilding gel candy is superior.

Table 1: Texture Analysis (Hardness Unit: G) Embodiment 1 Embodiment 2 Embodiment 3 Comparison 0h sample hardness 8955.36 8548.74 8759.18 2639.28 90℃ heat preservation 0.5h 7528.23 7412.51 7631.51 2045.42 hardness Hardness at 90℃ for 1h 6569.38 6391.48 6471.76 1578.74 Degree of hardness change 15.93% 13.57% 12.92% 22.56% between 0 and 0.5h Degree of hardness change 26.58% 25.40% 26.17% 40.37% between 0 and 1h Table 2: Discount Analysis (Unit: %) fuge time Embodiment 1 ment 2 Embodiment 3 Comparison 0h 0.54 0.61 0.57 0.68 0.5h 0.58 0.57 0.55 0.74 1h 0.67 0.65 0.62 0.86 average 0.60 0.61 0.58 0.76 Comparing the brain on of the gel candy by using animal experiments on improving memory function: Animal grouping and sample dosage: A total of 50 mice were used in this experiment, they were randomly divided into five groups, each with ten mice and each group half male, half female. Among them three of the groups were experimental and the other two were control groups. They were given ten grams per day of the product at hand and the control groups were given an equal weight of commercial gel candies each The water maze experiment: This experiment is where animals are made to swim and find platforms hidden in the water. It is mainly used to test the learning and memory capability of the ment al s, in regard to spacial positioning and orientation.

For the ment the animals in each group were given continuous s for four weeks, the training was started the day after the last sample dose (samples were continued during the training period). The water tank was equipped with a platform and the water depth was 15 cm. The mouses is then recorded (in seconds) from the moment they are released into the water until they reach the rm. The time is limited to 120 seconds, if they mouse does not reach the platform in this time, it is recorded as 120 seconds. The training was carried out four times a day for a total of eleven days. The first seven days we used invisible platform ng, which is where the platform is submerged underwater then, for the next four days visible platform training is used. Additionally, markers are set up on the platform so the mouse is able to determine the location of the platform.

The results are shown in Table 3.

Table 3: The Effect of Gel Candy on Mice in the Water Maze Experiment Days Embodiment 1 Embodiment 2 Embodiment Comparison1 Comparison2 1 55.3 56.1 55.7 55.9 56.2 2 52.1 53.4 52.4 53.1 54.7 3 48.9 47.5 48.6 50.8 52.4 4 44.5 45.3 44.3 48.5 47.5 41.2 42.4 41.5 47.2 46.1 6 36.6 35.7 36.7 42.5 44.3 7 31.5 31.4 31.8 38.6 39.6 8 30.3 31.2 30.2 35.7 36.5 9 28.7 27.5 28.5 32.6 33.4 25.5 25.6 25.8 29.5 30.8 11 23.2 24.1 23.7 27.4 27.9 12 20.7 19.8 20.4 25.8 25.2 13 17.4 16.5 17.1 23.2 23.5 14 14.8 13.9 14.2 21.4 22.7 It can be seen from the results in Table 3 that examples 1-3 in the water maze experiment shows there is a significant improvement in their spatial and working memory and spatial discrimination Jumping Platform ment: This experiment uses a rectangular reflection box with a volume of 10cm×10cm×60cm, divided into five black partitions. The lower surface is covered with conductive metal grids, the grid spacing is 0.5cm. There is a platform with a height of 4.5cm is placed at the rear left corner of each room and the voltage ity is controllable. The animal in each group were given a sample of gel candies for four weeks and training was started the day after the last sample . The animals were placed in the on box to adapt to the environment for three minutes, the 36V AC was instantly applied. The animals receive electric shocks and their normal response tends to be jumping back to the platform to avoid noxious stimuli. Most animals may jump back to the conductive metal grid again and jump back to the platform after receiving an electric shock. This experiment is conducted for five minutes and the number of electric shocks or errors the mouse receives are recorded. The animal retakes the test after 24 hours, this is the memory retention test. The amount of times the animal is shocked, the latency of the first jump and the total numbers of errors within three minutes are ed. The results are shown in Table 4.

Table 4: The Effect of Gel Candy on Mice in the Jumping Platform Experiment project Embodimen Embodimen Embodimen Comparison Comparison t 1 t 2 t 3 1 2 Learning 236.4 245.7 261.8 168.7 182.4 latency (second) Number of 0.57 0.54 0.48 2.76 2.54 learning errors Memory latency 156.3 143.9 152.4 101.7 110.4 (second) Number of 0.24 0.31 0.27 1.28 1.34 memory errors It can be seen that in this ment, examples 1-3 have notable effects on the learning and memory process of mice, while the effects of examples 1-2 are not so distinct. The above are only red embodiments of the present invention however this is not limiting the present invention in other forms.

Anyone ar with this specific profession may use technical content disclosed above to change or modify the equivalent changes. For e, any simple modifications or equivalent changes made to the above ments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention still belongs to the protected scope of this invention.

WHAT WE

Claims (8)

CLAIM IS

1. A brain-building gel candy, characterized in that it comprises a soft capsule skin and a filler wrapped in the soft capsule; The soft capsule skin contains the following raw materials in parts by weight: 150-220 parts of gelatin, 40-45 parts of purified water, 45-50 parts of glycerin, 38-42 parts of dextrose monohydrate, 40-45 parts of sorbitol, 6-9 parts of caramel color, 0.5-1.2 parts of ultrafine titanium dioxide; red, includes 7-10 parts of maltitol; The filler includes active ingredients and auxiliary materials; the active ingredients include milk mineral salt, algae oil, mushroom oil, hydrolyzate of egg yolk powder, colostrum basic protein, and Gamma aminobutyric acid; the auxiliary materials include linseed oil, sweetener Orange oil, walnut oil, ycerin fatty acid ester, diglycerin fatty acid ester, white granulated sugar, steviol glycosides; The fill specifically contains the following raw materials by weight: 0 parts of milk mineral salt, 5-10 parts of Gamma utyric acid, 57-64 parts of algae oil, 45-52 parts of om oil, 0.3-1.0 parts of white granulated sugar, and 12-17 parts of hydrolyzate of egg yolk powder, 8-14 parts of colostrum basic protein, 0.1-0.3 parts of steviol glycosides, 340-365 parts of linseed oil, 35-42 parts of orange oil, 25-32 parts of walnut oil, 10-14 parts of yceride fatty acid ester, 10-13 parts of diglycerin fatty acid ester.

2. The brain-building gel candy according to claim 1, wherein the soft capsule skin contains the following raw materials in parts by weight: 183.1 parts of gelatin, 42.7 parts of purified water, 45.6 parts of glycerin, one water 38.7 parts of glucose, 44.5 parts of ol, 7.4 parts of caramel color, 0.8 parts of ultrafine titanium e; The fill comprises the following raw materials by weight: 223.7 parts of milk mineral salt, 5.9 parts of Gamma aminobutyric acid, 59.4 parts of algae oil, 46.4 parts of mushroom oil, 0.38 parts of white granulated sugar, 14.6 parts of hydrolyzate of egg yolk powder, and 9.4 parts of colostrum basic protein , 0.17 parts of steviol glycosides, 357 parts of linseed oil, 41.5 parts of orange oil, 28.4 parts of walnut oil, 13.8 parts of monoglycerin fatty acid esters, and 10.3 parts of diglycerin fatty acid esters.

3. The brain-building gel candy according to claim 1, wherein the soft e skin contains the following raw materials in parts by weight: 153.7 parts of gelatin, 43.5 parts of purified water, 44.2 parts of glycerin, 41.7 parts of dextrose monohydrate, 41.7 parts of sorbitol, 7.5 parts of caramel color, 0.97 parts of ultrafine titanium dioxide; The fill specifically contains the following raw materials by : 224 parts of milk mineral salt, 7.4 parts of Gamma aminobutyric acid, 60.1 parts of algae oil, 51.7 parts of mushroom oil, 0.75 parts of white ated sugar, 15.8 parts of hydrolyzate of egg yolk powder, 10.9 parts of rum basic protein , 0.24 parts of steviol glycosides, 362 parts of linseed oil, 41 parts of orange oil, 31 parts of walnut oil, 12.4 parts of monoglycerin fatty acid esters, and 10.7 parts of diglycerin fatty acid esters.

4. The brain-building gel candy ing to claim 1, wherein the soft capsule skin contains the following raw materials in parts by weight: 217.4 parts of n, 41.8 parts of purified water, 42.9 parts of glycerin, 39.1 parts of dextrose monohydrate, 42.8 parts of sorbitol, 8.7 parts of caramel color, 0.65 parts of ultrafine um dioxide; The fill specifically contains the following raw materials by weight: 231 parts of milk mineral salt, 5.4 parts of Gamma aminobutyric acid, 61 parts of algae oil, 47.8 parts of mushroom oil, 0.39 parts of white ated sugar, 14.7 parts of hydrolyzate of egg yolk powder, and 9.8 parts of colostrum basic protein , 0.27 parts of steviol glycosides, 367 parts of linseed oil, 37.4 parts of orange oil, 28.3 parts of walnut oil, 13.4 parts of monoglycerin fatty acid esters, and 11.3 parts of diglycerin fatty acid esters.

5. The brain-building gel candy according to claim 1, wherein the particle size of the ine titanium dioxide is 500-800 mesh.

6. The method for preparing brain-building gel candy according to any one of claims 1-5, characterized in that it comprises the following steps: 1) Preparation of gel : Pure water is added to the caramel color, and the first suspension is obtained after dispersion and homogenization; After glycerin and ultrafine titanium dioxide are mixed and homogenized, a second suspension is obtained; After mixing the first suspension and the second suspension, add purified water to homogenize and , add dextrose monohydrate, sorbitol and gelatin, heat to 60- 80°C, stir, and then degas to obtain a gel liquid; 2) Preparation of active nutrient fill: Flaxseed oil, sweet orange oil, walnut oil, monoglyceride fatty acid ester, diglyceride fatty acid ester, heat to 60-80℃, add a amount of white granulated sugar, hydrolyzate of egg yolk powder, colostrum basic protein, steviol glycosides, algae Oil, mushroom oil, stir, keep warm for 20-30min; Cool down to ≤42℃, add milk mineral salt and Gamma aminobutyric acid, stir for 15min, cool to ≤30℃, then homogenize, refine and degas to obtain active nutrient fills; 3) Preparation of gel candy: Add the prepared gel liquid and active nutrient filler into the soft e machine, fill the active nutrient filler into the gel liquid, and enclose the gel liquid, and then dry to e the brain gel candy.

7. The method for preparing a brain-building gel candy according to claim 6, characterized in that, in the preparation step of the gel liquid, the caramel color is added with purified water and the first suspension liquid; the mass ratio of the ed water after mixing with the second suspension is 1:9.

8. The method for preparing building gel candy according to claim 6, characterized in that, in the preparation of the gel liquid in the step, the first suspension and the second suspension are mixed and homogenized; after thinning and adding dextrose monohydrate, sorbitol and gelatin, the heating temperature is 72°C.