NZ779647A - A Sugar-Free Pectin Nutritional Gummy Base and Preparation Method Thereof - Google Patents
A Sugar-Free Pectin Nutritional Gummy Base and Preparation Method ThereofInfo
- Publication number
- NZ779647A NZ779647A NZ779647A NZ77964721A NZ779647A NZ 779647 A NZ779647 A NZ 779647A NZ 779647 A NZ779647 A NZ 779647A NZ 77964721 A NZ77964721 A NZ 77964721A NZ 779647 A NZ779647 A NZ 779647A
- Authority
- NZ
- New Zealand
- Prior art keywords
- solution
- gel
- sugar
- pectin
- nutritional
- Prior art date
Links
- 239000001814 pectin Substances 0.000 title claims abstract 15
- 235000010987 pectin Nutrition 0.000 title claims abstract 15
- 229920001277 pectin Polymers 0.000 title claims abstract 15
- 238000002360 preparation method Methods 0.000 title claims abstract 9
- 235000016709 nutrition Nutrition 0.000 title claims 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract 12
- 238000000034 method Methods 0.000 claims abstract 10
- 239000000905 isomalt Substances 0.000 claims abstract 9
- 235000010439 isomalt Nutrition 0.000 claims abstract 9
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims abstract 9
- 239000000845 maltitol Substances 0.000 claims abstract 6
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract 6
- 235000010449 maltitol Nutrition 0.000 claims abstract 6
- 229940035436 maltitol Drugs 0.000 claims abstract 6
- 238000003756 stirring Methods 0.000 claims abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 6
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims abstract 5
- 238000002156 mixing Methods 0.000 claims abstract 5
- 239000000843 powder Substances 0.000 claims abstract 5
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims abstract 4
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims abstract 4
- 229920000053 polysorbate 80 Polymers 0.000 claims abstract 4
- 235000019482 Palm oil Nutrition 0.000 claims abstract 3
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract 3
- 235000013734 beta-carotene Nutrition 0.000 claims abstract 3
- 239000011648 beta-carotene Substances 0.000 claims abstract 3
- 229960002747 betacarotene Drugs 0.000 claims abstract 3
- 238000010438 heat treatment Methods 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims abstract 3
- 239000002540 palm oil Substances 0.000 claims abstract 3
- 238000001816 cooling Methods 0.000 claims abstract 2
- 238000000465 moulding Methods 0.000 claims abstract 2
- 238000009849 vacuum degassing Methods 0.000 claims abstract 2
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 claims 5
- 239000003921 oil Substances 0.000 claims 3
- 235000019198 oils Nutrition 0.000 claims 3
- 239000007788 liquid Substances 0.000 claims 2
- 238000004108 freeze drying Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000002844 melting Methods 0.000 claims 1
- 230000008018 melting Effects 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 241001465754 Metazoa Species 0.000 abstract 1
- 208000008589 Obesity Diseases 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 abstract 1
- 238000005984 hydrogenation reaction Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000020824 obesity Nutrition 0.000 abstract 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 abstract 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
This innovation relates to a sugar-free pectin nutrient gummy base and a preparation method thereof, which process is shown as follows: β-carotene is poured into palm oil, followed by the addition of Tween 80 and water to form a mixture by agitating continuously. Then isomalt is added, afterward hydrogenation of the mixture through a high-pressure homogenize. The prepared emulsion is powdered by lyophilizer (freeze dryer), then dissolve the powder into solution which so called solution 3 at ambient temperature. Gel 1 is made by combining the powders of pectin, isomalt, and part of maltitol into water with stirring. After preparing gel 1 and solution 3, with high-speed blending firstly, solution 3 is pouring into gel 1, and addition of isomalt, and rest of maltitol is employed into the mixed gel, at this time gel 2 is created. Afterwards, adding citric acid to gel 2, vacuum degassing, heating up, moulding, and cooling. The gummy base provide by the innovation is suitable for any target market, as it is a plant-based product which is not consist of any ingredients derived from animals, as well as it does not contain any sugar, which means it does not influence blood sugar level, and not lead to obesity.
Claims (10)
1. A sugar-free pectin nutritional gummy base, characterized in comprising the following raw materials in part by mass of: Pectin 20 to 25 parts; Tween 80 0.5 to 0.7 parts; ß-carotene 1.0 to 1.4 parts; Palm oil 9.2 to 10 parts; Isomalt 460 to 470 parts; Maltitol 260 to 270 parts; Citric acid 4 to 5 parts; the appropriate amount of water.
2. A method of preparing sugar-free pectin nutritional gummy base, , characterized in wherein comprising the steps of: (i) Melting palm oil and adding ß-carotene with agitating to form mixed oil 1; (ii) Preparing Tween 80 solution with concentration 2.8% (w/w) followed by pouring the mixed oil 1 into; adding water and blending to make mixed liquid 1; (iii) Homogenizing the mixed liquid 1 through high-pressure homogenize under 35,000 to 38,000 psi to generate droplets with particle size ranging from 85 to 100 nm (nanometre), which is solution 1. (iv) Adding small amount of isomalt to solution 1 to form solution 2; freeze drying solution 2 to make powder 1, which contains 5-8% of moisture and 90% can pass 80 mesh sieves; Take amount of powder 1 required for production, dissolve it at ambient temperature to get solution 3; (v) Pectin powder, part of isomalt and part of maltitol dissolve into water with stirring to form gel 1. (vi) Mixing solution 3 with gel 1 with high-speed blending; adding the rest of isomalt and maltitol through high-speed agitating to form gel 2; (vii) Pouring prepared citric acid solution in to gel 2, and mixing evenly; (viii)Vacuum degassing to get a bubble-free, usable gummy base; (ix) heating up, moulding and cooling.
3. The preparation method of a sugar-free pectin nutritional gummy base according to claim 2, characterized in that, wherein the stirring condition said in process (i) is 55 to 65 RPM at 32-35?.
4. The preparation method of a sugar-free pectin nutritional gummy base according to claim 2, characterized in that, in Tween 80 solution in process (ii) is 2.8% w/w at 32-35?.
5. The preparation method of a sugar-free pectin nutritional gummy base according to claim 2, characterized in that, in process (ii) is 6.5 times the weight of the mixed oil 1 at 32-35?.
6. The preparation method of a sugar-free pectin nutritional gummy base according to claim 2, characterized in that, the concentration of isomalt prepared in process (iv) is 1.4% w/w.
7. The preparation method of a sugar-free pectin nutritional gummy base according to claim 2, characterized in that, the proportion among isomalt, maltitol, pectin and water added in process (v) is 0.5:0.5:1:15 with 10 to 15 minutes stirring (130 to 150 RPM) at a temperature of from 60 to 65?.
8. The preparation method of a sugar-free pectin nutritional gummy base according to claim 2, characterized in that, the conditions for preparing the mixture of solution 3 and gel 1 in process (vi) is pouring solution 3 to gel 1 with 10 to 15 minutes stirring 220 to 230 RPM at a temperature of from 60 to 65?.
9. The preparation method of a sugar-free pectin nutritional gummy base according to claim 2, characterized in that, the conditions mentioned in process (vii) is adding citric acid solution into gel 2 with 10 minute 130 to 150 RPM stirring at a temperature of from 60 to 65?.
10. The process claimed in Claim 2, wherein the heating temperatures mentioned step ix is at a temperature of from 90 to 95?.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NZ779647A NZ779647A (en) | 2021-08-31 | 2021-08-31 | A Sugar-Free Pectin Nutritional Gummy Base and Preparation Method Thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NZ779647A NZ779647A (en) | 2021-08-31 | 2021-08-31 | A Sugar-Free Pectin Nutritional Gummy Base and Preparation Method Thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NZ779647A true NZ779647A (en) | 2024-03-22 |
Family
ID=90670434
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NZ779647A NZ779647A (en) | 2021-08-31 | 2021-08-31 | A Sugar-Free Pectin Nutritional Gummy Base and Preparation Method Thereof |
Country Status (1)
| Country | Link |
|---|---|
| NZ (1) | NZ779647A (en) |
-
2021
- 2021-08-31 NZ NZ779647A patent/NZ779647A/en unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2014516995A (en) | Chewable soft capsule shell and chewable soft capsule | |
| CN102422965B (en) | Toffee rich in peanut protein and production method thereof | |
| CN104721170B (en) | A kind of epoxy glue masticatory pattern soft capsule and preparation method thereof | |
| CN104080353A (en) | Chocolate product with tropicalised shell | |
| JP3905357B2 (en) | Method for producing powder containing crystalline particles of maltitol | |
| JPH0827B2 (en) | Plastic oil and fat and method for producing the same | |
| CN107072240A (en) | Manufacture of confectionery products | |
| CN102550904A (en) | Mulberry fruit cake and preparation method thereof | |
| CN1889848A (en) | Tropicalizing agent, and methods for making and using the same | |
| NZ779647A (en) | A Sugar-Free Pectin Nutritional Gummy Base and Preparation Method Thereof | |
| WO2011007379A1 (en) | "process for the production of chocolate" | |
| JP2010088409A (en) | Edible sheet jelly for frozen dessert, and method for producing the same | |
| CN111165767A (en) | Formula and preparation process of pink cherry blossom-flavored flower-shaped jelly product | |
| JP2009189339A (en) | Powdery egg, and shape retention-improving material and various kind of processed food each containing the powdery egg | |
| JPS6099333A (en) | Solidified emulsifier based on phospholipid | |
| JPH06327421A (en) | Gelatin-containing jelly and its preparation | |
| RU2572573C1 (en) | Glazed curd cheese bars production composition | |
| JPH03292858A (en) | Production of filling material | |
| RU2434534C2 (en) | Method of marmalade manufacturing | |
| JP2001292710A (en) | Gel-like food base and method for producing the same | |
| CN106720837A (en) | One kind section candy and preparation method | |
| JP2009189343A (en) | Texture improver for cookie and cookie using the same | |
| JPH0358748A (en) | Production of doughnut sugar | |
| JP3598284B2 (en) | Seed processed food material and processed seed food using the same | |
| JP2021112183A (en) | Production method of oral 3d structure, and 3d printer ink |