NZ767999A - Immunity-boosting gel candy for children and the method of preparation - Google Patents

Abstract

The present invention explores a gel candy which helps boost children’s immunity. The immunity-boosting gel candy is composed of both a shell and nutrient content. The content includes the following components in part: 230 to 250 parts of DHA algal oil, 8~12 parts of N-acetylneuraminic acid, 120~140 parts of walnut oil, 10~20 parts of lemon oil, 5~10 parts of mono-and diglycerides of fatty acids, 0.2~0.4 parts of steviol glycosides.

Description

TITLE IMMUNITY-BOOSTING GEL CANDY FOR CHILDREN AND THE METHOD OF PREPARATION TECHNICAL FIELD The invention is related to the field of gel candy more specifically, a gel candy which helps boost children’s immunity and the method of preparation.

BACKGROUND OF THE INVENTION Candy is both an indispensable and popular food for many individuals in their daily lives. Not to mention there are many varieties of candy such as fruit candy, toffee and hard candy. As children tend to have a love for candy and are the usually main ers, the development of an immunity-boosting gel candy for en will have a significant social impact and ional market value.

Gel candy is a soft capsule product filled with a liquid to form the capsule and closed with an exterior shell. They can be consumed in many ways, as a simple container (not to be digested), swallowed whole or crushed. Gel candy is currently a very popular dietary supplement, its ion of the gel depending hugely on the hydration levels. ore, all gels used in candy must be hydrophilic colloids. When the hydrophilic groups (-OH, -COOH, etc.) of the colloidal molecules absorb and maintain a certain amount of water forming hydration, water acts as a t as molecules cover it to form a hydration layer. At the same time, the nonhydrophilic groups (-CH3, -CH2, etc.) of the colloidal molecules generate mutual attraction between molecules. This helps to form single micelles into linear molecules and gather them into bundles of micelles.

Many products on the market claim to boost or support immunity. However, the concept of ng immunity tends to make little sense scientifically. In fact, boosting the number of cells in your body (both immune cells or others) is not necessarily good for your health. For example, es who participate in "blood doping" - the g of blood into their system to boost the number of blood cells to enhance their performance - many run the risk of having a stroke. Attempting to boost the cells of your immune system is ally complicated as there are so many different varieties of cells in the immune system that respond to many ent microbes in various ways. Which cells should you be boosting, and to what number? So far there is no clear ific answer. What is known is that the body continually generates immune cells, it produces many more lymphocytes than it can possibly use. The extra cells remove themselves through a l process of cell death called apoptosis. The deaths can vary and depend on if there was ng they were able to combat or not. Notably, it is unclear as to how many cells or what the best composition of cells the immune system needs to function at its optimal level.

For a healthy immune system, well-balanced and r nourishment is necessary. Scientists have long ised that individuals who live in poverty and may be malnourished are much more vulnerable to infectious diseases. Whether the increased rate of diseases is caused by malnutrition effects on the immune system is however not certain. There are relatively few studies on the effects of nutrition on the immune system of humans.

There is some evidence outlining that various micronutrient deficients - For example, deficiencies of zinc, selenium, iron, copper, folic acid, and vitamins A, B6, C, and E — alter immune responses in animals (as measured in a test tube). However, the impact of these immune system s for the health of the animal is unclear, and the effect of similar deficiencies on the human immune response has yet to be assessed.

So what can we do? If you suspect your diet is not providing you with all the micronutrients needed - such as vegetables - taking a daily multivitamin and mineral supplement may provide health benefits and have cial effects on the immune system. With that said, taking a megadose of one vitamin may not be necessarily more beneficial.

As children do not have a fully developed immune system, they have an increased risk of influenza infection. Children do not respond to certain vaccines in the same way adults do and they do not produce polysaccharide antigen until they are about five years old. The immune system grows and develops as the child 1 of 11 does, meaning it is not entirely developed until puberty, as sex hormones are responsible for a fully mature and developed immune system.

US20020054880 describes peptides that can bind to the end of α-sialic acid (2→6)βGal- and/or αsialic acid (2→3)βGal- groups, and their use to t the immune response or cell ction in mammals used in the method. The immunomodulatory s of silica acid binding molecules are not disclosed.

N-acetylneuraminic acid was first discovered in 1936, it is known as the most widely distributed sialic acid among . It is an acylated nine-carbon sugar containing carboxyl group, also called sugar acid, which is mainly animal cell membrane or secretion. The glycoprotein, glycolipid or bacterial capsular substance and other constituent sugars. Sialic acid is a type of neuraminic acid which maternal structure is composted of nine carbon atoms. It is found in various biological tissues and is a component of x carbohydrates on the cell’s surface. The most common sialic acid found in most ian tissue is N-acetylneuraminic acid, usually referred to as sialic acid. Wang Bing (School of Molecular and Microbial Biological es, University of Sydney, New South Whales, Australia) has published many papers on sialic acid, he is an accredited expert in the field of sialic acid. In 2003, he published an article "The role and Potential of" in the European Journal of al Nutrition. In the article, "Sialic Acid in Human Nutrition", sialic acid is hailed as an important nt component that may affect the brain development of en and infants after DHA ahexaenoic acid). This too promoted breastfeeding as an important reason as it compared the nutritional value of animal milk and human milk. The content of sialic acid in breast milk is 2.5 times that of animal milk, it can be seen that there is a big gap between the type and content of sialic acid in each of the milks. However, the existing N-acetylneuraminic acid antiviral composition of antiviral and immune-improving powder formulations rarely uses N-acetylneuraminic acid. It has mostly been used as a brain nutrition in the past it too tends to be matched with the formula formed by other ingredients which lack ific and reasonable basis.

This does not allow for the full efficacy of the respective ingredients, the dosage form is also single which cannot meet the needs of user .

Studies have shown that some compounds that can bind to sialic acid can be used in the treatment and prevention of es, especially es with microbial ethology such as respiratory diseases. Moreover, current studies have shown that molecules which exhibit the ability to bind with sialic acid can be used to neutralise or present infections caused by pathogens that utilise the presence of sialic acid on the surface of host cells. For example, respiratory pathogens, such as viruses belonging to the Orthomyxoviridae or Paramyxoviridae family, and certain streptococci use receptors containing sialic acid on the cell surface to bind to and enter specific cell types in various mammalian tissues. Compounds such as proteins and peptides, which bind to sialic acid es and/or molecules containing them (such as cell surface receptors) can be used to treat and/or prevent es caused or contributed to by ens that utilise cells Surface sialic acid receptors serve as a means of binding or attaching cells.

Without wishing to be bound by theory, sialic acid binding molecules may interfere, t, prevent and/or block the interaction between the pathogen and the sialic acid receptor on the cell’s surface thereby preventing the pathogen from binding or attaching. It has also been found that certain sialic acid binding les which prevent the interaction with the pathogen and for example the cell surface receptor containing sialic acid has immunomodulatory properties. The term "immunomodulation" is used for the ed effects of various sialic acid binding molecules of the present invention on the host immune response, including any activation of the immune system and/ or immune system processes, pathways, and/or any of them. The term "priming" used for an immune response may include the enon of increasing the tibility and/ or response of the immune system to immunogens, antigens, pathogens, diseases and infections. Again without wishing to be tied to theory, any immunomodulatory properties reared to the sialic acid-binding molecule of the t invention, subjects administered or in contact with the sialic acid-binding molecule can be more able to cope with the occurrence of infection/disease.

Algae can synthesise DHA through self-fermentation. Therefore, with the development of modern technology, seaweed is grown in large stainless-steel fermentation tanks commonly used in the pharmaceutical, food and hnology industries. In accordance with Good Manufacturing Practices (GMP), the entire production process is controlled to ensure the algae is clean, nmentally friendly and free from pollution.

This ensures the production of high-quality DHA which is safe, efficient and pollution-free. Algae has high DHA content but almost no EPA (Eicosapentaenoic acid). If DHA is extracted from algae, the ratio of DHA 2 of 11 to EPA is 20:1, if it is extracted from fish oil, it is (4~5):1. DHA extracted from algae is natural, plant-based, has a strong antioxidant ty, and is low in EPA content. Meanwhile, DHA extracted from deep-sea fish oil has relatively active properties and is prone to oxidative denaturation with extremely high EPA content.

EPA can have the effect of ng blood fat and thinning blood, this means DHA and EPA extracted from deep-sea fish oil is beneficial for mainly adults and the elderly. DHA extracted from seaweed oil is most useful for children and infants, it can ively e the pment of the ’s retina and brain function.

Mothers are recommended to choose algae DHA as the academic community also agrees that DHA algae oil is more suitable for children and infants. DHA accounts for roughly 97% of the omega-3 fatty acids in the brain, the human body maintains a normal function of various tissues and must ensure that there are sufficient and various fatty acids. However, among various fatty acids linoleic acid ω6 and linolenic acid ω3 cannot be used by the human body. As a kind of fatty acid, DHA has a significant effect on memory building, thinking abilities, and improved intelligence. Population iology studies have found that people with high levels of DHA in their bodies have stronger psychological endurance and a higher intellectual development index.

Seaweed oil is the l term for all oils in seaweed. DHA algal oil is usually a slightly yellow liquid at room temperature and its applications mainly include the production of DHA algal oil health products and biodiesel. Seaweed oil is rich in a large number of unsaturated fatty acids such as DPA (docosapentaenoic acid), DHA and EPA (especially EPA and DHA) which are essential to the human body. It has obvious advantages in preventing cardiovascular diseases, lowering blood lipids, lowering cholesterol, weight loss, inhibiting tumour growth and anti-inflammatory effects. Seaweed has a lighter smell, less pollutant resides, and a higher DHA in comparison to already existing DHA and EPA fish oil oral health care products. This has made it favourable for consumers and holds an obvious market advantage. The market demand is rather large with the annual sales volume increasing year by year. For producers seaweed can use light energy, water and CO2 to synthesis a large amount of c matter.

STATEMENT OF INVENTION For prior deficiencies, the present invention provides a gel candy to boost children’s immune systems which promotes balanced ion and effectively improves their immunity and the method of ation.

The purpose of the present invention was achieved through the following cal solutions: A gel candy to boost children’s immunity. Composed of both a shell and its contents.

The content (filling) includes the following components in part: 230 to 250 parts of DHA algal oil, 8 to 12 parts of N-acetylneuraminic acid, 120 to 140 parts of walnut oil, 10 to 20 parts of lemon oil, 5 to 10 parts of mono-and erides of fatty acids, and 0.2 to 0.4 parts of steviol glycosides.

Preferably, the content should include the following components by part: 230 parts of DHA algal oil, parts of ylneuraminic acid, 120 parts of walnut oil, 20 parts of lemon oil, 5 parts of mono-and diglycerides of fatty acids, and steviol glycosides 0.2 parts.

Preferably the content should include the ing components by part: 240 parts of DHA algal oil, 8 parts of N-acetylneuraminic acid, 135 parts of walnut oil, 15 parts of lemon oil, 8 parts of mono-and diglycerides of fatty acids, and steviol ides 0.3 copies.

Preferably the content should include the following components by part: 235 parts of DHA algal oil, 9 parts of N-acetylneuraminic acid, 125 parts of walnut oil, 10 parts of lemon oil, 6 parts of mono-and diglycerides of fatty acids, and steviol glycosides 0.2 parts.

The outer-shell includes the following components by part: 130 to 150 parts of gelatin, 30 to 50 parts of purified water, 20 to 30 parts of dextrose monohydrate, 20 to 30 parts of maltitol, 5 to 8 parts of trehalose, white 0.3~0.6 parts of ated sugar, 50~60 parts of glycerin.

The method of preparation for the immunity-boosting gel candy includes the following steps: 3 of 11 1. Weigh the raw materials according to the above mentioned weight ratio use. Mix the DHA algal oil, N-acetylneuraminic acid, walnut oil, lemon oil, mono-and diglycerides of fatty acids and steviol to obtain the crude material. The stirring speed is 000 rpm and the stirring time is 10-30 minutes. 2. Temporarily store the coarse material contents at a temperature of 30-50℃ and filter it through a sh screen to obtain the fine contents. 3. Add water to the gelatin tank, then add gelatin, purified water, se monohydrate, maltitol, trehalose, white granulated sugar. Stir and heat at the same time, after the dissolution and mixing is completed, add glycerin then stir and mix completely to obtain the rubber - keep it warm for use. The heating temperature is 40-60℃. 4. The fine material obtained in step (2) and the shell obtained in step (3) are then pressed in a ising machine. After the pressing is ted they are shaped, dried, and polished to obtain the immunity-boosting gel candy. The ions for controlling the drying cage during the pressing process are: temperature (15-25℃), relative humidity (25-35%), and drying time (10-15 hours).

DHA is a polyunsaturated fatty acid that is very important to the human body and is an important member of the Omega-3 unsaturated fatty acid family. DHA plays a major role in the growth and maintenance of the nervous system cells. The content of DHA is as high as 20% in the human cerebral cortex, it accounts for the largest tion in the retina of the eye at roughly 50%. With this in mind, it proves essential for children’s ectual and vision development. DHA algal oil is extracted from marine micro-algae which is relatively safer when being passed on in the food chain as its EPA content is very low.

The preferred preparation method of the DHA algal oil of the present invention is enzymatic hydrolysis which is as s: The cellulase, amylase, hemicellulase, esterase, mannanase, pectinase, and protease are prepared according to the ratio, and the mass ratio is 2:2:1:1:1:1:2, compound Enzyme spare.

Use the conventional method to break the cell wall of the seaweed and add a complex enzyme of 1.5- 2.0% of the d mass with the aid of an ultrasound at pH 7.0 and 42℃ for 4-10 hours and hydrolyse it at 45℃ for 2-4 hours. The best DHA Algal tion rate is 9.1%. ound assistance is an innovation of the present invention, extraction without ultrasonic assistance will lower the extraction rate by 2-3%.

The seaweed previously mentioned is selected from one of agellates, green algae, golden algae, charm or diatoms.

The above-mentioned ultrasonic wave is 25kHz, 200～350W.

After extraction, it is preferable to increase the extraction process, use ethanol as the solvent and implement one or more pressure mutation methods during the extraction process. The extraction temperature is 30℃-50℃. After the extraction pressure s 10MPa～25MPa, the pressure mutation is implemented to make the algae cells. The crushing is further ted and the extraction pressure is reduced to 2MPa～5MPa - the extraction time is 1- 8 hours.

N-acetylneuraminic acid is mainly composed of glycoproteins, glycolipids or bacterial capsular substances in animal cell membranes or secretions. In glycoproteins or glycolipids, the ketone group at position two, forms a idic bond and it is located at the non-reducing end of the sugar side chain. Its negative charge or unique chemical structure gives it various physiological specificities. With anti-bacterial and virus functions, N-acetylneuraminic acid can be combined with bacteria and viruses, and h a certain mechanism, it can inhibit and resist. As an important receptor for many pathogenic microorganisms infecting the body, sialic acid provides ant research ideas for the prevention of human infectious diseases. N- acetylneuraminic aid also has anti-inflammatory and immune enhancements, it can regulate the antiinflammatory activity of IgG achieving the effect of immunity-boosting. Baby’s first line of defence that 4 of 11 affects their immunity (the barrier effect of the skin and mucous membrane) can e the resistance of the mucous membrane of the respiratory track.

In summary, the present invention has the following beneficial effects: 1. The immunity-boosting gel candy effectively promotes children’s nutritional balance and effectively improves their immunity. Moreover, it is made with safe vegetable oils and has no toxic side effects, is extremely safe, and does not set off allergies. 2. There is reasonable scientific information which suggests the combination of N-acetylneuraminic acid and other components are beneficial for the human body to absorb or use. 3. The gel candy provided by the present ion has a simple ation method and is easy to operate. 4. The source of DHA in algal oil is much more suitable for children as it does not contain EPA.

DETAILED DESCRIPTION OF THE INVENTION The embodiments of the present invention are intended to be illustrative and not to limit the scope of the present invention. Any slight difference in the nutrient ition due to the different milk source should not be used as it may cause an inconsistency between the embodiment of the present invention and the specification. The present ion aims to protect the purpose of adding nutrients, rather than to make the ratio particularly . The ground is limited to a specific value.

MENT 1 An immunity-boosting gel candy. The gel candy for boosting children’s immunity is composed of a nutrient content filling and an outer-shell.

The contents e the following components by part: 230 parts of DHA algal oil, N- acetylneuraminum 10 parts of acid, 120 parts of walnut oil, 20 parts of lemon oil, 5 parts of mono-and diglycerides of fatty acids, and 0.2 parts of steviol glycosides.

The outer-shell es the following components by part: 150 parts of n, 35 parts of purified water, 25 parts of dextrose monohydrate, 30 parts of maltitol, 8 parts of ose, 0.3 parts of white sugar, and 60 parts of glycerin.

The method of preparation for the children’s immunity-boosting gel candy includes the following steps: 1. Weigh the raw materials according to the above ned weight ratio use. Mix the DHA algal oil, N-acetylneuraminic acid, walnut oil, lemon oil, mono-and diglycerides of fatty acids and l to obtain the crude material. The stirring speed is 3000 rpm and the stirring time is 10 minutes. 2. Temporarily store the coarse material contents at a temperature of 50℃ and filter it through a 200- mesh screen to obtain the fine contents. 3. Add water to the gelatin tank, then add n, purified water, dextrose monohydrate, maltitol, trehalose, white granulated sugar. Stir and heat at the same time, after the dissolution and mixing is completed, add glycerin then stir and mix completely to obtain the rubber - keep it warm for use. The g temperature is 60℃. 4. The fine material obtained in step (2) and the shell obtained in step (3) are then pressed in a pelletising machine. After the pressing is completed they are shaped, dried, and polished to obtain the immunity-boosting gel candy. The conditions for controlling the drying cage during the pressing process are: temperature (25℃), relative humidity (25%), and drying time (15 hours). of 11 EMBODIMENT 2 An immunity-boosting gel candy. The gel candy for boosting children’s immunity is composed of a nutrient content filling and an shell.

The contents e the following components by part: 240 parts of DHA algal oil, 8 parts of N- acetylneuraminic acid, 135 parts of walnut oil, 15 parts of lemon oil, 8 parts of mono-and diglycerides of fatty acids, 0.3 parts of l glycosides.

The outer-shell includes the following components by part: 140 parts of gelatin, 50 parts of purified water, 20 parts of dextrose monohydrate, 22 parts of maltitol, 5 parts of trehalose, 0.5 parts of white sugar, and 55 parts of glycerin.

The method of preparation for the children’s immunity-boosting gel candy includes the following steps: 1. Weigh the raw materials ing to the above mentioned weight ratio use. Mix the DHA algal oil, N-acetylneuraminic acid, walnut oil, lemon oil, mono-and diglycerides of fatty acids and steviol to obtain the crude material. The stirring speed is 1000 rpm and the stirring time is 30 minutes. 2. Temporarily store the coarse material contents at a temperature of 50℃ and filter it through a 200- mesh screen to obtain the fine contents. 3. Add water to the gelatin tank, then add gelatin, purified water, dextrose monohydrate, maltitol, trehalose, white granulated sugar. Stir and heat at the same time, after the dissolution and mixing is completed, add glycerin then stir and mix completely to obtain the rubber - keep it warm for use. The heating ature is 60℃. 4. The fine material obtained in step (2) and the shell obtained in step (3) are then pressed in a pelletising machine. After the pressing is completed they are shaped, dried, and polished to obtain the immunity-boosting gel candy. The conditions for controlling the drying cage during the pressing process are: ature (15℃), relative humidity (25%), and drying time (10 hours).

EMBODIMENT 3 An ty-boosting gel candy. The gel candy for boosting children’s immunity is composed of a nutrient content filling and an outer-shell.

The contents include the following components by part: 235 parts of DHA algal oil, N- acetylneuraminum 9 parts of acid, 125 parts of walnut oil, 10 parts of lemon oil, 6 parts of mono-and diglycerides of fatty acids, and 0.2 parts of steviol glycosides.

The outer-shell es the following ents by part: 150 parts of gelatin, 50 parts of purified water, 30 parts of dextrose monohydrate, 22 parts of ol, 5 parts of trehalose, 0.3 parts of white sugar, and 50 parts of glycerin.

The method of preparation for the children’s immunity-boosting gel candy includes the following steps: 1. Weigh the raw als according to the above mentioned weight ratio use. Mix the DHA algal oil, N-acetylneuraminic acid, walnut oil, lemon oil, nd diglycerides of fatty acids and steviol to obtain the crude material. The stirring speed is 1000 rpm and the stirring time is 20 minutes. 2. Temporarily store the coarse material contents at a temperature of 40℃ and filter it through a 200- mesh screen to obtain the fine contents. 6 of 11 3. Add water to the gelatin tank, then add gelatin, purified water, dextrose monohydrate, ol, ose, white granulated sugar. Stir and heat at the same time, after the dissolution and mixing is completed, add glycerin then stir and mix completely to obtain the rubber - keep it warm for use. The heating ature is 50℃. 4. The fine material obtained in step (2) and the shell obtained in step (3) are then pressed in a pelletising machine. After the pressing is completed they are shaped, dried, and polished to obtain the immunity-boosting gel candy. The conditions for controlling the drying cage during the pressing process are: temperature (25℃), relative humidity (25%), and drying time (10 hours).

MENT 4 The enzymatic method for extracting DHA algal oil is as follows: The cellulase, amylase, hemicellulase, esterase, mannanase, pectinase, and protease are prepared according to the ratio, and the mass ratio is 2:2:1:1:1:1:2, compound Enzyme spare.

Use conventional method to break the cell wall of the seaweed and add a complex enzyme of 1.5-2.0% of the seaweed mass with the aid of an ultrasound at pH 7.0 and 42℃ for 4 hours and hydrolyse it at 45℃ for 4 hours.

The best DHA Algal extraction rate is 17.9-19.1%. Ultrasound assistance is an innovation of the present invention, tion without ultrasonic assistance will lower the extraction rate by 2-3%.

The seaweed previously mentioned is selected from one of dinoflagellates, green algae, golden algae, charm or diatoms.

The above-mentioned ultrasonic wave is 25kHz, 350W.

After extraction, it is preferable to increase the extraction process, use ethanol as the t and implement one or more pressure mutation s during the extraction process. The extraction temperature is 50℃. After the extraction re s 25MPa, the pressure mutation is implemented to make the algae cells. The crushing is further ted and the extraction pressure is reduced to 5MPa - the tion time is 8 hours.

EMBODIMENT 5 The enzymatic method for extracting DHA algal oil is as follows: The cellulase, amylase, hemicellulase, se, mannanase, pectinase, and protease are prepared according to the ratio, and the mass ratio is 2:2:1:1:1:1:2, compound Enzyme spare.

Use conventional method to break the cell wall of the d and add a complex enzyme of 1.5% of the seaweed mass with the aid of an ultrasound at pH 7.0 and 42℃ for 4 hours and hydrolyse it at 45℃ for 2 hours. The best DHA Algal extraction rate is 17.9-19.1%. Ultrasound assistance is an innovation of the present invention, extraction t ultrasonic ance will lower the extraction rate by 2-3%.

The seaweed previously mentioned is selected from one of dinoflagellates, green algae, golden algae, charm or diatoms.

The above-mentioned ultrasonic wave is 25kHz, 200W.

After extraction, it is preferable to increase the extraction process, use ethanol as the solvent and implement one or more pressure mutation methods during the extraction process. The extraction temperature is 30℃. After the extraction pressure reaches 10Pa, the pressure mutation is implemented to make the algae cells. The crushing is further completed and the extraction pressure is reduced to 2MPa - the extraction time is 1 hour. 7 of 11 Product ter ion: Table 1: Nutritional Component Information requirement Per 100 g NRV% energy ≤ 3248kJ 2707 kJ 32% protein ≥14.0g 17.5 g 29% fat ≤69.6g 58.0 g 97% DHA ≥11.9 g 14.9 g - Carbohydrates ≥12.4g 15.5 g 5% sodium ≤247mg 206 mg 10% The candies obtained in the present invention and commercially available gelatinous candies are used as comparative es for quality inspection and comparison. The s are shown in Table 2 and Table 3. It is made obvious that the gelatinous candies in example 1 and 3 are significantly better in the texture and water index.

Table 2: Texture Analysis (Hardness Unit: G) Centrifuge time Embodiment 1 Embodiment 2 Embodiment 3 Comparison 0h Sample hardness 8762.1 8653.5 8692.2 5921.3 0.5h Sample 8025.6 8112.5 8048.7 4031.8 hardness at 90℃ 1h Sample hardness 7563.4 7396.7 7431.6 3735.4 at 90℃ hardness changes 8.33% 8.38% 8.02% 21.57% from 0 to 0.5h hardness changes 13.68% 16.67% 15.21% 31.57% from 0.5 to 1h Table 3: Water Loss Analysis (Unit: %) 8 of 11 Centrifuge time Embodiment 1 Embodiment 2 Embodiment 3 Comparison 0h 0.57 0.54 0.57 0.63 0.5h 0.59 0.58 0.62 0.64 1h 0.63 0.65 0.68 0.75 average 0.60 0.59 0.62 0.67 An experimental study on mice with immune enhancement function of the gel candy at hand: Test materials: Example 1, Example 2, e 3. The prepared gel candy was the test substance.

Blank control: distilled water.

Experimental animals: mice, half male and half female, weighing 18-22 grams, with 10 mice in each group. The source of feed and litter is the same as above.

The mice were administered ten times the recommenced amount for humans. The compositions of the examples of this invention were fed for 30 days.

The mice were randomly divided into blank control groups and drug testing groups. Each group was given intragastric administration once a day according to the dosage and usage. After 30 days the animals were tested for various immune indexes.

As mentioned the mice d into groups were given intragastric administration once a day with a dose of 0.3 grams/kilograms each time. The blank control group were given an equal volume of distilled water.

After 30 consecutive days the animals were tested for s immune indexes. On the twenty-sixth day of gavage, the mice were sensitised with an intraperitoneal injection of 2% (v/v) sheep red blood cells - 0.2 millilitre/ mouse. After four days, the thickness of the left hind foot plantar was measured, and then 20% (v/v) SRBC (20ul/mouse) was ed subcutaneously at the measurement site. The thickness of the left hind foot was measured before and 24 hours after the attack. The thickness of the DTH is expressed by the ess ence of the foot and plantar before and after the attack, and the analysis of the ce is performed. The test results are shown in Table 4.

The determination of delayed type allergy (DTH) in mice induced by dinitrofluorobenzene is shown in table 4.

Table 4: Determination Results of Delayed Type Allergy (DTH) in Mice induced by ofluorobenzene.

Embodiment 1 Embodiment 2 Embodiment 3 Comparison Low Medium High Low Medium High Low Medium High dose dose dose dose dose dose dose dose dose Plantar swelling degree 24h 0.34 0.38 0.42 0.37 0.40 0.43 0.31 0.36 0.43 0.25 after injection 9 of 11 P value 0.304 0.042 0.013 0.312 0.052 0.017 0.317 0.058 0.024 - The s show that under the experimental conditions, the plantar ng degree of mice in the middle and high dose groups was significantly higher than in the control group. On the surface, the medium and high dose products can improve the ability of delayed type allergy in mice which proves the gel candy of the present invention enhances immunity.

The above are only preferred embodiments of the present invention and are not interned to limit the present invention in any way. Anyone familiar with the sion may use the technical content disclosed above to change or modify the equivalent of equivalent changes. However, any simple modifications, lent changes, and modifications made to the above embodiments based on the technical essence of the present invention without ing from the content of the technical solution of the present invention still belong to the protection scope of the technical solution of the present invention. of 11

Claims (9)

1. An ty-boosting gel candy for children, characterized by its shell and nutrient content filing; the filling contains the following ents in part: 230~250 parts of DHA algal oil, 8-12 parts of N- neuraminic acid, 120-140 parts of walnut oil, 10-20 parts of lemon oil, 5-10 parts of mono-and diglycerides of fatty acids, 0.2-0.4 parts of l ides.

2. As ned in the first claim an immunity boosting gel candy filling which is comprised of the following components in part: 230 parts of DHA algal oil, 10 parts of N-acetylneuraminic acid, 120 parts of walnut oil, 20 parts of lemon oil, 5 parts of mono-and diglycerides of fatty acids, 0.2 parts of l glycosides.

3. An immunity-boosting gel candy according to the first claim, where the filling is comprised of the following components in part: 240 parts of DHA algal oil, 8 parts of N-acetylneuraminic acid, 135 parts of walnut oil, 15 parts of lemon oil, 8 parts of mono-and erides of fatty acids, and 0.3 parts of steviol glycosides.

4. An immunity-boosting gel candy according to the first claim, where the filling is comprised of the following components in part: 235 parts of DHA algal oil, 9 parts of N-acetylneuraminic acid, 125 parts of walnut oil, 10 parts of lemon oil, 6 parts of mono-and diglycerides of fatty acids, and 0.2 parts of steviol glycosides.

5. An immunity-boosting gel candy according to the first claim where the shell is compromised of the following components in part: 130 to 150 parts of gelatin, 30 to 50 parts of purified water, and one water 20- 30 parts glucose, 20-30 parts maltitol, 5-8 parts trehalose, 6 parts white sugar, 50-60 parts glycerin.

6. The method of preparation for a children’s immunity-boosting gel candy according to toe above claims which is characterised by the following steps: a) Weigh the raw materials according to the above mentioned weight ratio use; Mix the DHA algal oil, N-acetylneuraminic acid, walnut oil, lemon oil, mono-and diglycerides of fatty acids and steviol to obtain the crude material; The stirring speed is 1000-3000 rpm and the stirring time is 10-30 minutes; b) arily store the coarse material contents at a temperature of 30-50℃ and filter it through a 200-mesh screen to obtain the fine contents; c) Add water to the gelatin tank, then add gelatin, purified water, dextrose monohydrate, maltitol, trehalose, white ated sugar; Stir and heat at the same time, after the dissolution and mixing is completed, add glycerin then stir and mix completely to obtain the rubber - keep it warm for use; The heating temperature is ; d) The fine material obtained in step (2) and the shell obtained in step (3) are then pressed in a ising machine; After the pressing is completed they are shaped, dried, and polished to obtain the immunity-boosting gel candy; The conditions for controlling the drying cage during the pressing process are: temperature (15-25℃), relative humidity (25-35%), and drying time (10-15 hours).

7. For the method of preparation for a en’s immunity-boosting gel candy as mentioned in claim 6, in the first step the stirring speed is 1000-3000 rpm, and the stirring time is 10-30 minutes.

8. For the method of preparation for a children’s immunity-boosting gel candy as mentioned in claim 7, in step (3) the heating temperature is 40-60℃.

9.For the method of preparation for a children’s immunity-boosting gel candy as ned in claim 6, in step (4) the conditions for controlling the drying tumbler during the pressing process are: temperature temperature 15-25℃, relative humidity 25-35%, and drying time 10-15 hours. 11 of 11