SK500442023U1 - Edible gels of dietary fibers, their preparation and use - Google Patents

Abstract

The technical solution describes edible gels containing at least one polysaccharide selected from the group betaglucan, sulfated glucan, schizophyllan, pullulan, arabinogalactan, pectin, curdlan or their combinations in an amount of 0.5 to 60% by weight and a hydrophilic gelling polymer selected from the group polyvinyl alcohol, polyethylene oxide and its copolymers, polypropylene oxide and its copolymers, cellulose, carboxymethylcellulose, methylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, hydroxypropylmethylcellulose, hemicellulose, chitosan, collagen, gelatin, polyacrylic acid or its derivatives and copolymers, synthetic starches, starch, or their combinations in amounts of 0.1 to 20 % by weight and/or a natural gum selected from the group of glucomannan, xanthan gum, gellan, guar gum, gum arabic, carobin, laminarin, agar, carrageenan, polygalacturonic acid, psyllium, alginate and its salts or their combinations in an amount of 0.01 to 20 % by weight of sweeteners selected from the group of maltitol, maltose, palatinose, glucose, galactose, fructose, maltodextrin, inulin, trehalose, sucralose, sucrose, erythritol, xylitol, aspartame or their combination in the amount of 0.001 to 45%, further 0.01 to 3 % by weight of preservatives and 0.05 to 10% by weight of additives, while the rest is up to 100% water. The solution also describes the method of preparing such edible gels and their use in the food industry or as a nutritional supplement. The edible gel created in this way from natural polysaccharides, gums and/or hydrophilic gelling polymer represents a multi-fiber system and increases user comfort during its application.

Description

The technical solution concerns edible gels of dietary fibers, while the edible gel contains polysaccharides and hydrophilic gelling polymers and/or natural gums and sweeteners. The solution also concerns the method of preparation of such gels and their use.

Current state of the art

The substances for which the EFSA (European Food Safety Authority) has approved health claims include the polysaccharides glucomannan, guar gum, hydroxypropyl cellulose, chitosan, beta-glucans (BG). These claims are defined in such a way that the substances contribute to maintaining a normal level of cholesterol, or contribute to reducing the increase in blood glucose after this meal.

Glucomannan is a plant polysaccharide obtained from the tubers of the Amorphophallus konjac plant, and as a pectin-type fiber, it has beneficial effects on digestion and overall metabolism, especially slowing down the absorption of carbohydrates from food and lower glycemic levels after eating food.

Prebiotic and fermentable fibers, arabinogalactan and beta-glucan, are approved by the Food and Drug United States (FDA) and confirmed as GRAS (generally recognized as safe) as direct food additives. The stated findings were supported by the applications of arabinogalactan and betaglucan in a range of food products such as yogurts, bakery products, beverages, confectionery and functional foods (Czech J. Food Sci. Vol. 29, 2011, No. 1:1-14, Current Opinion in Colloid & Interface Science 14 (2009) 43-47, Ametis Joint-stock company reports applications of arabinogalactan in food industry).

Due to their highly organized structure (triple helix, stabilized by side chains) and conformational behavior, BGs are particularly suitable for encapsulation and complexation with biologically active substances.

Veverka M, et al. confirmed the stabilizing effect of beta-glucan for chemical and physical stabilization, e.g. nutraceuticals, drugs and phosphatidyl choline in Journal of Functional Foods 8(1):309-2014, stabilization of recombinant thrombin in Journal of Biomaterials Science, Polymer Edition. 27, 202-217 (2016) and CLA in: Eur. J. Lipid Sci. Technol. 2017, 118, 1600258 and stabilization of natural oil emulsions by glucan hydrogel in: Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2018, 390-398.

Since most diets are deficient in fiber, the ability to simultaneously support immune activity and fiber intake suggests the benefit of these unique polysaccharides. The so-called "adequate intake (Adequate Intake = AI) based on the value that means the lowest risk of cardiovascular diseases, i.e. j. 14 g/1000 kcal (this corresponds to 25 g for adult women and 38 g for men - based on epidemiological studies). The following sources of fiber are mentioned in particular: gums, glucans, cellulose and its derivatives, pectin and starches. There are several preparations on the market that adjust fiber intake, e.g. OptiFibre (unspecified, Nestlé), BEBEFIBRE® (wheat dextrin), Dimica Inulin (inulin), SOLUBLE FIBER (unspecified, Topnatur), Fibreline CITRUCEL® (methylcellulose), FIBERCHOICE (inulin), VITAFUSON (polydextrose). Hydrocolloids are widely used in many food formulations to improve quality and shelf life attributes. The two main uses of hydrocolloids are as thickening and gelling agents. For the purposes described in the document, fibers are mainly used as restructured foods and low-carbohydrate or calorie gels.

The role of specific hydrocolloids (xanthan, hydroxypropylmethylcellulose - HPMC, gum arabic, konjac, starches, carrageenan) for thickening and gel formation is processed in an overview article for specific applications in food. (J Food Sci Technol (Nov-Dec 2010) 47(6):587-597.)

A review article Trends in Food Science & Technology 102 (2020) 1-15 presents classifications of food polysaccharide properties and their applications for improving food texture. Food polysaccharides are categorized into different groups according to different criteria. Both internal molecular characteristics and external environmental factors significantly influence the physicochemical properties of polysaccharides, thus affecting their functionality and use in various types of food.

Stable emulsion gels were prepared by homogenizing a beta-glucan hydrogel containing from 0.10 to 2.0% glucan with natural oils without the addition of an auxiliary solvent or surfactant. The emulsion gels were characterized visually, SEM, cryo-electron microscopy and viscosity measurements. (Colloids and Surfaces A 537 (2018) 390-398)

The rheological properties of gels and the texture of the prepared materials as well as the monitoring of sensory properties are studied in numerous articles.

Relationships between nonlinear viscoelastic behavior and food texture were determined by measuring and correlating the nonlinear viscoelastic properties of whey protein isolate/carrageenan gels on

SK 50044-2023 U1 sensory, oral processing and rheological characteristics. Correlates of oral processing generally involved jaw movement terms rather than electromyographic data. An understanding of the nonlinear viscoelastic properties of foods allows a better understanding of the relationship between food structure and deformation mechanism and how this structure is affected by texture. (Journal of Food Process Engineering 36 (2013) 521-534.)

Rheological properties and microstructure of pea protein/k-carrageenan/starch gels affected by different cooling conditions are studied. Dynamic oscillatory measurements for mixed gels, cooled at different rates, were performed under controlled rheometer strain, elucidating the kinetics of gel formation and characterizing the structure of the matured gels. Texture parameters were determined from texture profile analysis using a texturometer. The microstructure was observed using a confocal laser scanning microscope. The rheology of single-component gels was also studied. The results showed that gel solidification conditions had an effect on the phase separation of pea protein and carrageenan, and on the final structure and texture of the mixed gel. Slower cooling promotes extensive phase separation between pea protein and carrageenan. The gelation mechanism of k-carrageenan should control the gelation mechanism of the multicomponent gel. (Food Hydrocolloids 20 (2006) 106-113)

The comprehensive article covers different types of food gels made of polysaccharides. Gels based on one polymer, so-called thermoreversible gels (agarose, x-carrageenan, gellan), ion cross-linked gels (alginates, pectins) and thermoformable gels (hydrophobically modified polysaccharides). Gels based on two polymers are discussed; two non-gelling polysaccharides (galactomannan/xanthan), polyanion and polycation (alginate/chitosan), or two gelling polymers and their properties (stability, rheological, mechanical). (Journal of Intelligent Material Systems and Structures 1993 4: 210).

Thermodynamic aspects of food formulation are summarized in a review article. Incompatibility of individual biopolymer components, self-association, inter-complexation will manifest in synergistic antagonistic effects. (Food Hydrocolloids 17 (2003) 1-23).

The release of sucrose from polysaccharide gels (carrageenan, gellan, agar) was studied to understand the release of flavor from solid foods and to find a new processing method producing tastier and healthier foods. The release of sucrose and other sugars from agar gels and related polysaccharides was monitored. The addition of sucrose to agar solutions leads to an increase in the transparency of the gels and a decrease in syneresis. Syneresis occurring at rest and compression-induced fluid release were discussed. The relationship between sugar release and the structure, rheology and thermal properties of the gels was addressed. (Food & Function)

Swallowing profiles of food polysaccharide gels (gellan, psyllia) were investigated in relation to bolus rheology. A model bolus was prepared using a mechanical simulator to mimic the action of the human jaw in the presence or absence of artificial saliva and was subjected to dynamic viscoelasticity measurements to investigate rheological properties. The binary gel bolus had a shorter phase transfer time through the pharynx due to mass flow and was rated higher in sensory cohesiveness (bolus formation) than gellan. The binary gel model bolus exhibited a rheologically weak gel (or structured liquid) and had higher structural homogeneity than the gellan gum gel. The results suggest that the balance of viscoelasticity is key to the texture design of dysphagia foods in relation to saliva miscibility. (Food Hydrocolloids 25 (2011) 1016-1024)

The textural and structural properties of κ-carrageenan/konjac gum gel and the effect of κ-carrageenan concentration, mixing ratio, sucrose and Ca ²⁺ concentration and its application in milk pudding are described in the article. (doi: 10.1002/jsfa.10936)

The study examines the influence of the mechanical properties of agar-pectin gels on the feeding behavior of mice. The mechanical properties of the gels (strength, Young's modulus and elasticity) were determined on a texture analyzer. The effect of the gel on the feeding behavior of animals and the amount of food eaten depends on the hardness of the gel and does not depend on the ratio of the components of the gel and its resistance to in vitro simulated gastric and intestinal fluids. (Vopr. Pitan, 2020;89(1):46-53. doi: 10.24411/0042-8833-2020-10005)

Carbohydrate Polymers 69 (2007) 713-724 studied the calorimetric and rheological properties of mixtures of xanthan and konjac gum prepared at pH values in the range 4.0-3.5, these gave comparable moduli to those obtained at neutral pH, but showed substantial softening when warmed to body temp., suggesting a possible application as a gelatin substitute in products where "melt-in-the-mouth" properties are important for acceptability.

A comprehensive article discusses various gels (starch, pectin, carrageenan, cellulose derivatives, xanthan,.. ) and gelling agents (gelatin, whey protein, zein), gel characterization (XRPD, FTIR, DSC, rheology) and gelation mechanism with an emphasis on mixed or multi-component gels that are used in the food industry. (Critical Reviews in Food Science and Nutrition, 52:334-346 (2012))

A review article discusses food hydrocolloids for formulations to improve quality attributes and

SK 50044-2023 U1 shelf life. The two main uses of hydrocolloids are as thickening and gelling agents. As thickeners (starches, cellulose derivatives, xanthan, galactomannans) they are used in soups, stews, salads, dressings, sauces and toppings, while as gelling agents (agar, carrageenan, pectin, gellan, cellulose derivatives) they are widely used in products such as jam, jelly, marmalade, restructured foods and low-carbohydrate/calorie gels. The applications and properties of specific hydrocolloids for thickening and gelling are discussed in order to determine specific applications in food and product development. (J Food Sci Technol (Nov-Dec 2010) 47(6):587-597)

Eating difficulties were assessed by sensory analyzes of hydrocolloid food gels (carrageenan, gellan, pectin, locus bean gum, gelatin, agar) as a food model. Twenty samples of gels with a wide range of textures were prepared and characterized. Panelists rated the difficulty of eating for each gel on an unstructured scale. They then also rated six textural attributes, including firmness, shear force, elasticity, stretchability, stickiness, and melt-in-the-mouth rate. The data obtained in this study are applicable to the texture design of hydrocolloid gels. (Food Hydrocolloids 38 (2014) 95-103)

Studies of the effect of gelatin gel modification with dihydroquercetin and arabinogalactan on its physical and biological properties, important for ensuring optimal conditions for bioprinting and cell culture growth, were carried out. The results obtained show the potential of the mixture of dihydroquercetin and arabinogalactan as gelatin modifying agents in 3D printing. (doi 10.22448/AMU-2017.4.66-67), AMypcKUŇ MegupuHCKMM »ypHa^,2017)

The study focused on the investigation of food gel mixtures formed from polysaccharides with different charges (κ-carrageenan, furcellaran and agarose) and starch and its derivatives (pregelatinized cross-linked corn starch and Paselli SA2 maltodextrin). A combination of rheological and optical microscopic analysis was used to investigate how the presence of additional solute and the manipulation of process parameters during gelation (shear rate and cooling rate) affect the mixed fluid gel structure and rheological properties. Mixed liquid gels were found to have potential as more effective viscosity and viscoelasticity modifiers compared to single liquid gel structures.

It was observed that mixed liquid gel structures were formed due to weak physical interactions rather than chemical interactions. (I. Gladkowska-Balewicz, thesis, 2016)

The article describes innovative gel-based packaging for Mozzarella, which would be able to guarantee an extended shelf life of at least 15 days, without affecting the production methodology and any impact on the taste, mechanical properties and nutritional properties of the product. pH assessment, microbiological analysis, electrophoretic analysis and mechanical tests as a function of the type of storage medium and storage time showed the optimal combination of gel-forming substances, but these are not specified in the article. (J. Dairy Sci. 89:2856-2864).

The aim of the study was to determine the relationship between the rheological, tribological and sensory properties of food hydrogels differing in the type of hydrocolloids, concentration and degree of inhomogeneity. Fracture properties of hydrogels containing different ratios of K-carrageenan and/or carob gum (LBG), sodium alginate. The viscosity and friction coefficients (μ) of the hydrogel after simulated oral treatment were determined. (Food Hydrocolloids, DOI: 10.1016/j.foodhyd.2018.09.040).

Results of the study: Oral processing of hydrogels (carrageenan, alginate): The influence of the properties of the food material on the eating ability of individuals indicate that oral processing in healthy adults seems to be motivated mainly by the properties of the food material and that the speed of chewing seems to be more related to individual differences and eating abilities as food properties. (J. Texture Stud. 2019;1-10.)

Perception and measurement of the texture of solid foods and (soft) gels (gelatin, carrageenan, agar, gellan, starch) by instrumental methods such as TPA (texture profile analysis) and others and their sensory evaluation is presented in a comprehensive article. (J Texture Stud. 2018;49:160-201.)

Understanding the health benefits and technological properties of β-glucan for the development of easy-to-swallow gels while guaranteeing food safety among seniors is presented in a review article. (Critical Reviews in Food Science and Nutrition, 2022, https://doi.org/10.1080/10408398.2022.2093325.)

Food polysaccharides (starch, alginate, cellulose, gellan, xanthan, carrageenan, agar) and the microstructure of gels and their formation and characterization is the content of the monograph. It also deals with interactions with other food components and the formation of binary gels. Manipulation of the structure and function of polysaccharides in food, e.g. provides new properties by chemical, physical and enzymatic methods. (V.J. Morris, Polysaccharides: their role in food microstructure. Ch.5.)

Binary polysaccharide hydrogels and xerogels based on beta-glucan and/or arabinogalactan and derivatives of cellulose, carrageenan, xanthan, carbomer were prepared as carriers of bacteriophages. (J. Drug Delivery Science and Technology 59 (2020) 101909).

The article mentions gum arabic (Acacia Gum) as a natural, water-soluble hydrocolloid with unique properties in terms of nutritional values and process-technological properties. Traditionally used in

SK 50044-2023 U1 confectioneries and is a key component of the industrial production of beverages. It stabilizes emulsions and suspensions, but also harmonizes their texture and provides a good feeling in the mouth. Due to its naturally high fiber content and low caloric value, as well as good intestinal tolerability, it is a functional ingredient according to modern standards of composition and food declaration. (vol 19 n 3 _ May/Jun 2008 _ AgroFOOD industry hi-tech)

Patent document US 10646506B2 describes a 2% glucan gel and a method of obtaining it. Glucan is derived from Saccharomyces cerevisiae, the aqueous solution is heated to 120°C to 130°C (10 to 30 minutes) and cooled to 35°C to 50°C in less than 80 minutes.

Patent document US 9956245B2 discloses a gel composition containing glucan and a gelling agent with a melting point above 37°C, and the use of this composition in therapy, particularly in wound healing.

Patent document JP 2006211989A states the gel-like, liquid and dried form of food with α-1,4-glucan synthesized by the enzyme glucan phosphorylase.

The patent document JPH06276965A covers a gel food and a method of its production. The food contains curdlan, carrageenan gel, gelatin and agar. By thermal coagulation of the ingredients at 80 °C, food containing edible gel grains with a size of 10~10,000 μm is obtained.

Patent document KR 100566602B1 describes agarose gel and its production method, preparation of a 1,3glucan solution by dissolving it in an alkaline solution and then adding it to the agarose solution.

Patent document KR2004007724 describes controlled-release pellets for oral administration comprising a fast-release drug layer and a delayed-release drug layer in an inactive core, wherein the delayed-release drug layer contains a hydrophobic polymer selected from the group consisting of ethyl cellulose, polymer and methacrylic acid esters, polyethylene, polyamide, polyethylene vinyl acetate, cellulose nitrate, silicone and polylactide-co-glycolide; and the rapid drug release layer contains a hydrophilic polymer selected from polyethylene glycol, polyethylene oxide, gelatin, starch, dextran sulfate, sucrose, carboxymethylcellulose, chitosan, hydroxyethylcellulose, hydroxypropylmethylcellulose, hydroxypropylcellulose, methylcellulose, arabinogalactan, polyvinyl alcohol, polyacrylic acid, gum arabic, polyvinylpyrrolidone, and sodium alginate.

Patent document CA 2120230A1 relates to a method of preparation and use of curdlan β-1,3-glucan and compositions containing them.

Gel foam feed with β-glucan as the main component and foamed coagulated egg white and its production method is the subject of patent document JPH041 1852A.

Patent application JP2006289711 describes a composite layered gel comprising different gels that are laminated, the combination of adjacent gels being a combination of at least one gel of agar, carrageenan, furcellaran, alginic acid, alginate, guar gum, locust bean gum, tara gum, cassia gum, tamarind gum , gum arabic, arabinogalactan, gum tragacanth, pectin, deacylated gellan gum, native gellan gum, card run, pullulan, xanthan gum, dextran, azotobacter binerane gum G, glucomannan, starch, gelatin, CMC, CMC salts, methyl cellulose, caraya gum, chitin, chitosan, gum from psyllium seeds and polysaccharide from soybeans.

Patent document JP 2010063407A covers a gel containing β-glucan and a method of its production. Preparation of the gel involves heating a mixture of β-1,3-1,4-glucan and water at a temperature of 40 to 100°C (average molecular weight of β-glucan 200,000 Da or more).

International patent application WO 2012073020A1 describes a medicinal gel composition containing glucan from Saccharomyces cerevisiae and a gelling agent, a non-glucan saccharide (capable of forming a hydrogel in an aqueous solution - cellulose derivatives, gums, and hydrophilic polymers, gelatin, etc.), which has a melting point higher than 37° C and its use in wound healing. The compositions have a viscosity of at least 1000 cP, preferably at least 1500 cP.

Patent application EP 3130609A1 mentions a glucan gel (at 25 °C and a pH between 4 and 8) which contains beta-glucan obtained from the yeast Saccharomyces cerevisiae in a concentration of 0.1 to 6% in an aqueous solution and 0.2 to 3% carboxymethyl cellulose, optionally with glycerin and its use in wound healing.

Patent document EP 3045044 A1 describes a method of producing a food product (ground flour containing beta-glucan).

Patent document JPH0698698A relates to the preparation of a granular gel characterized by dripping a thermally coagulation aqueous dispersion containing beta-1,3-glucan into hot water and a food (frozen dessert) prepared from this gel.

Patent document CN 104874009A describes a method of preparing a medical antibacterial gel material, wherein this method involves the gradual addition of β-glucan, natural substances, alginic acid, gelatin, PEG and nano titanium dioxide to a stirred reaction mixture.

The patent document CN 12375260 describes an edible gel, prepared in steps: dissolving anhydrous glucose in water, adding chitosan and citric acid, carrying out a cross-linking reaction, hydrothermal reaction

SK 50044-2023 U1 in the furnace, cooling and cleaning.

The method of preparing a drink from a mixture of tomatoes, peaches and pears containing oat β-glucan is described in patent document CN 102669768A.

Patent document CN 104353104A describes a permeable medical gel material consisting of soy oligosaccharide, polycaprolactone, β-glucan, pectin and water.

Patent document CA 3059259A1 includes a composition in micronized or powder form containing xylooligosaccharide, arabinogalactan, inulin, Ganoderma lucidum beta glucan, insoluble yeast beta-(1,3/1,6)-glucan, oat beta-(1,3/1,4 )-glucan, insoluble dried ferment of Saccharomyces cerevisiae and Bacillus coagulans. Lists how to improve or maintain digestive health, immunity, weight and glucose balance. This composition can be a food, a nutritional supplement, a light health food, a pharmaceutical product or a nutraceutical product.

Patent document US 2020404941A1 discloses a method for the production of a sugar composition, gelatin-free chewable food products such as gummies, jellies or other chewable confections. Where 40% wt. up to 70% wt. the prebiotic composition contains a first prebiotic component and a second prebiotic component different from the first prebiotic component; and 60 wt.% up to 30% wt. a third component comprising a carrier, wherein the confectionery composition does not contain gelatin; wherein the first prebiotic component is selected from the group consisting of gum arabic, beta-glucan, partially hydrolyzed guar gum (PHGG), konjac glucomannan, arabinogalactan, or a mixture of any two or more thereof; where the second prebiotic component is selected from the group of oligosaccharide polysaccharide, glycoprotein (inulin, polydextrose, fructooligosaccharides, galactooligosaccharides, isomaltooligosaccharides, pectin oligosaccharides, algal oligosaccharides, resistant dextrin, resistant starch or mixtures of any two or more of them; wherein the composition after curing is gummy or jelly.

Patent document EP 1366761A1 describes a gel preparation for oral administration, consisting of two edible gels, where the first edible gel contains a medically active ingredient and is soluble in the digestive tract, and the second edible gel contains a medically effective ingredient and exhibits a different behavior in the digestive tract compared to the first edible gel, wherein the second edible gel is contained in the first edible gel. The second edible gel is formed with one or more gelling agents selected from the group consisting of agar, gellan gum, alginic acid salt, carboxymethylcellulose calcium salt, pectin, polyvinyl alcohol, polyacrylic acid salt, xanthan gum, and locust bean gum. The first edible gel is a gel made with carrageenan or gelatin.

Patent document US 2021 describes the preparation of mixtures of modified starch and gums (cellulose derivatives, xanthan) for edible gels by melting the gels.

Patent document SK 50017-2020 describes a gel or xerogel composition containing bacteriophages and a polysaccharide selected from the group beta-glucan, sulfated glucan, schizophyllan, curdlan, pullulan, arabinogalactan, pectin, arabinogalactan, pectin, mannozyme or their combinations and a hydrophilic gelling polymer selected from groups polyvinyl alcohol, polyethylene oxide and its copolymers, polypropylene oxide and its copolymers, cellulose derivatives, chitosan, pectin, collagen, gelatin, polyacrylic acid or its derivatives and copolymers, synthetic starches, starch or their combinations and or natural gum selected from the group glucomannan, xanthan gum , gellan, guar gum, gum arabic, carobin, laminarin, agar, carrageenan, polygalacturonic acid, alginate and its salts or combinations thereof.

Patent document US 2013/0309286 includes gel compositions of glucan 0.1-6% and gelling agents 0.25-3% (cellulose derivatives, xanthan, gellan, gelatin, PEO) for medical use, especially in wound healing, while said composition should have melting point (gel to sol) above 37 °C.

Patent document WO 2016/004170 discloses solid pharmaceutical compositions consisting of a pharmaceutical component and a non-cellulosic polysaccharide, a gelling polymer and an effervescent system. As a non-cellulosic polysaccharide is xanthan, beta-glucan, guar, gum arabic, carrageenan, and the hydrophilic gelling polymer is a cellulose derivative, PAA, polyalkylene oxide.

Patent document WO 2018/191206 discloses probiotic and prebiotic food or nutraceutical fiber compositions consisting of xylooligosaccharide, arabinogalactan, inulin, betaglucans, fermented insoluble dried S. cerevisae, and Bacilus coagulans for improving immunity and digestive tract health. This composition is applied e.g. as a tablet or powder.

Patent document EP3287013 describes edible gel compositions and a method of their preparation, where the gels contain triglycerides, while the emulsions have a particle size of 2-40 microns. Gels are made of starch, carrageenan, xanthan, agar, locust bean, and are incorporated into yogurts.

Patent document WO 2006/002539 includes solutions of glucan and gums (xanthan, carrageenan, cellulose derivatives) which synergistically increase the viscosity of the solution. After mixing the components with water, they are used as beverages and phase stability, rheological properties are declared. The solution is claimed as a drink.

SK 50044-2023 U1

Patent document WO 2012/073020 describes gel compositions of glucan 0.1-6 wt.%. and gelling agent 0.2 - 3 wt.% (cellulose derivatives, xanthan, gellan, alginate, gelatin, POE, PVA) with a melting point of 37 °C, used for wound treatment, with a viscosity of 1,000 to 1,500 cP. Syneresis is documented.

Patent document US 2020/0404941 discloses non-gelatin prebiotic confectionery compositions consisting of a combination of prebiotic substances 1 such as beta glucan, arabinogalactan, gum arabic, guar gum with prebiotic oligosaccharide 2 (inulin, polydextrose, starch, dextrin) or glycoprotein and another component as a sweetener (fructose , stevia, sugar, sorbitol, maltol...), vitamin, flavoring, amino acid. The preparation consists of mixing the components in water and subsequent drying to 16 to 20% water. Rubber products are characterized by TPA.

Patent document WO2018008715 describes a food composition - a gel containing 50-88% by weight of oil/fat, 11-49% by weight of water, 0.05-5% by weight of an emulsifier and 0.15-0.5% by weight of a gelling agent, wherein the gelling agent contains xanthan gum and locust bean gum and the total amount of these ingredients is 70%.

Patent document US2002/0136802 describes beverages containing arabinogalactan and minerals.

Patent document US2021/189013A1 deals with a method of preparing physically modified starch using heating and freeze-thawing of starch or a mixture of starch and rubber obtained by adding rubber to starch, thereby improving thermal and shear stability, gelling ability and shelf life.

Patent document RU 2460303 describes the composition and method of preparation of bakery products, butter, sugar with arabinogalactan.

Patent document US 6303584 describes a water-soluble biocompatible lipido-arabinogalactan with a number of food applications as a surfactant, emulsifier and also medical applications.

The formulations used so far for the application of fiber have certain disadvantages, as stated in the document: Understanding the health benefits and technological properties of β-glucan for the development of easy-toswallow gels to guarantee food security among seniors. Melina Korčok, Jehannara Calle, Miroslav Veverka & Vladimir Vietoris. https://doi.org/10.1080/10408398.2022.2093325, Critical Reviews in Food Science and Nutrition, 2022.

The prior documents surprisingly do not deal with the preparation of edible gels using fiber by combining polysaccharides and hydrophilic gelling polymers and/or natural gums and sweeteners. Fiber preparations on the market usually contain one type of fiber and are formulated in the form of a powder or tablets. And although the food industry is trying to meet the demands of an aging society, these efforts are not enough. New strategies require the development of foods with modified textures that are easy to swallow, such as edible gels suitable for seniors. From the above review, it also follows that a composition of dietary fiber has not yet been described that would combine the advantages of a gel formulation with the delivery of beneficial fiber through a targeted selection of suitable polysaccharides, with properties characterized mainly by maintaining a normal level of cholesterol in the blood and reducing the increase in blood glucose after this meal (List of health claims that can be made on foods according to Article 13, paragraph 3 of Regulation (EC) No. 1924/2006).

The essence of the technical solution

The presented technical solution eliminates the mentioned shortcomings of the state of the art by combining several types of fiber (e.g. water-soluble and insoluble) in one composition, which is in the form of an edible gel, which is particularly suitable for the group of children and seniors.

Surprisingly, it was found that the optimal composition for dietary fiber is an edible gel of dietary fiber. Many benefits have been found to be associated with a dietary fiber gel composition that includes hydrophilic gelling polymers and/or natural gums and sweeteners. From the point of view of user comfort, it was found that the edible gel of dietary fibers containing polysaccharide, hydrophilic gelling polymers and/or natural gums and sweetener has the characteristics of a combined preparation compared to the previous preparations.

The essence of the solution according to the submitted document is an edible gel that contains at least one polysaccharide selected from the group betaglucan, sulfated glucan, schizophyllan, pullulan, arabinogalactan, pectin, curdlan or their combination in an amount of 0.5 to 60% by weight, a hydrophilic gelling polymer selected from the group polyvinyl alcohol, polyethylene oxide and its copolymers, polypropylene oxide and its copolymers, cellulose, carboxymethylcellulose, methylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, hydroxypropylmethylcellulose, hemicellulose, chitosan, collagen, gelatin, polyacrylic acid or its derivatives and copolymers, synthetic starches, starch or their combinations in the amount of 0 ,1 to 20% by weight and/or natural gum selected from the group of glucomannan, xanthan gum, gellan, guar gum, gum arabic,

SK 50044-2023 U1 carobin, laminarin, agar, carrageenan, polygalacturonic acid, psyllium, alginate and its salts or their combinations in the amount of 0.01 to 20% by weight, sweetener selected from the group of maltitol, maltose, palatinose, glucose, galactose, fructose , maltodextrin, inulin, trehalose, sucralose, sucrose, erythritol, xylitol, aspartame or their combinations in the amount of 0.001 to 45% and water up to 100% by weight, while % by weight are based on the weight of the edible gel.

The edible gel can also contain 0.01 to 3% by weight of preservatives and 0.05 to 10% by weight of additives.

It is obvious that some of the above-mentioned substances can be classified in several of the groups mentioned at the same time, but for the purposes of this application, the mentioned classification was used.

All stated % wt. of the individual components forming the edible gel are based on the weight of the edible gel, the rest up to 100% by weight. consists of water, unless otherwise specified.

Unexpectedly, a synergistic effect was observed when combining polysaccharides and hydrophilic gelling polymers and/or natural gums and sweeteners. This was demonstrated in the sensory evaluation by the clear preference of edible gels of polysaccharides and hydrophilic gelling polymers and natural gums and sweeteners over the gel without polysaccharide and the influence of key sensory parameters, namely elasticity, fluidity, artificial and natural aroma, taste, fruit flavor, artificial flavor, sweet intensity taste (Figure 1a)). A clear preference for edible gels of polysaccharides and hydrophilic gelling polymers and natural gums and sweeteners over the gel without polysaccharide was also demonstrated in the assessment of sensory parameters such as appearance, smell, taste, aftertaste, overall impression (Figure 1b)).

A synergistic effect (synergism, synergy) manifested by an increase in viscosity and a syneresis test was observed for the combination of polysaccharides with hydrophilic gelling polymers and/or natural gums. Table 2 illustrates the synergism manifested by the increase in viscosity and the formation of a gel when combining a polysaccharide and a hydrophilic gelling polymer and/or rubber, while the synergism was characterized by the synergy index Iv (synergy for Iv >0.5). Measurement and evaluation were performed according to Food Sci. Technol. Int. 7, 383-391. The mentioned synergism makes it possible to set the optimal viscosity of the composition according to the requirements.

Table 2

Example Synergy index Iv Example 25 >1.0 Example 22 0.85 Example 20 1.0 Example 9 > 1.0 Example 2 > 1.0

The proposed solution further includes a method of preparing an edible gel and its use in the food industry as a nutritional supplement, possibly fortified with other bioactive components or substances with a nutritional/protective effect for the senior population (vitamins, minerals, etc.). Another essential feature of the edible gel according to the presented technical solution is the stimulation of the growth of the beneficial probiotic Lactobacillus acidophilus compared to the gel without polysaccharide (Figure 2). This is important due to the ability of L. acidophilus to ferment sugars to lactic acid in the small intestine, i.e. the site of polysaccharide absorption. The mentioned effect can reduce the number of doses that have to be given to the user, at the same time it allows the reduction of side effects that occur when a larger amount of doses is given, and which are usually caused by e.g. segregation in food in the stomach and insufficient mixing in the intestinal tract. It has also been found that a gel formulation of polysaccharides and hydrophilic gelling polymers and/or natural gums and sweeteners allows for the administration of dietary fiber in a single dose while delivering the recommended daily dose (ODD) in a single dose. This reduces the undesirable high frequency of administration, especially in the older age group of users. The edible gel according to this solution also shows excellent stability, showing no degradation after 12 months under laboratory conditions (25 °C) or after 6 months under accelerated degradation conditions (40 °C) according to ICH Q1A (R2), while in solution composition degradation was observed under the same conditions.

Present polysaccharides, e.g. betaglucan, and gelling polymers such as hydroxypropylmethylcellulose, and/or gums, e.g. guar gum in the composition of the edible gel serves both as a source of fiber and also has confirmed properties characterized mainly by maintaining a normal level of cholesterol in the blood and reducing the increase in blood glucose after this meal (1048/2012/EU). Health claims can only be used in the case of food that contains specified amounts of substances, and the edible gels according to the presented technical solution take this into account by supplying the specified amounts in one or several small doses

SK 50044-2023 U1 nutritional supplement. For example, sufficient fiber, vitamins, and minerals may be provided to provide about 50% to about 150% of the Recommended Daily Allowance (RDA) of fiber, vitamins, and minerals. A nutritional supplement can be taken in multiple doses of unit amounts, for example 2 to 3 times, to achieve the recommended daily dose, or it can be taken in single doses. It is clear that the nutritional supplement can also advantageously include a complete fiber, vitamin and mineral profile depending on the volume of the edible gel. The nutritional supplement can be used as a nutritional support, for example, for patients who overcome an inflammatory reaction, suffer from malnutrition, cystic fibrosis, chronic inflammatory bowel diseases, ulcerative colitis and Crohn's disease, undergo treatment that includes the administration of non-steroidal anti-inflammatory drugs and other similar disease states. the necessary amount can be determined by the attending physician. The advantage of such a multi-fiber system according to the presented technical solution is the creation of an edible gel from natural polysaccharides and the possibility of harmonizing the desired properties with different ratios of components: natural rubber, hydrophilic gelling polymer or another saccharide.

The aim of the presented technical solution is to provide the administration of dietary fiber in the form of an edible gel, enabling: • user-friendly access by setting appropriate rheological properties, • homogeneous distribution of the preparation in the matrix and subsequently • protection of active substances against the conditions prevailing in the stomach (gastroprotection), • taste masking, • rapid release in the intestinal environment, • masking the effects of mucosal irritation, suitable pH, • removal of surface-active, amphiphilic compounds and ballast substances from the formulation.

Furthermore, the edible gels according to the presented technical solution, intended for dietetic use, have a beneficial effect on intestinal pH, a reliable reduction of cholesterol and also represent a suitable way of supplying minerals.

Natural beta-glucans (oat, barley, rice, wheat, mycoproteins, saccharomyces), sulfated glucan, schizophyllan, curdlan, pullulan, arabinogalactan, pectin (e.g. from Sutherlandiafrutescens) or their combination are used as polysaccharides.

The edible gel contains natural gum such as glucomannan, xanthan gum, gellan, guar gum, arabic gum, carob, laminarin, agar, carrageenan, polygalacturonic acid, psyllium (Plantago ovata), alginate and its salts or combinations thereof, wherein the natural gum is in an amount 0.01 to 20% by weight.

Polyvinyl alcohol, polyethylene oxide and its copolymers, polypropylene oxide and its copolymers, cellulose, carboxymethylcellulose, methylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, hydroxypropylmethylcellulose, hemicellulose, chitosan, collagen, gelatin, polyacrylic acid or its derivatives and copolymers, synthetic starches, starch are used as hydrophilic gelling polymers. or combinations thereof and the gelling polymer is in the amount of 0.2 to 20% by weight. Tartaric acid, citric acid or ascorbic acid can be added to the composition to improve organoleptic properties or pH. An advantageous feature is that the aforementioned fiber system can combine soluble fiber, e.g. arabinogalactan, beta-glucan from oats and insoluble fiber, e.g. cellulose, betaglucan from mushrooms.

In the following, the method of preparing edible gels according to the presented technical solution will be described. In this method, polysaccharide in an amount of 0.5 to 60% by weight is mixed in water using e.g. high-speed mixers with sweetener in the amount of 0.001 to 45%, with subsequent stabilization either by the additional addition of a hydrophilic gelling polymer in the amount of 0.1 to 20% by weight or natural gum in the amount of 0.01 to 20% or both (hydrophilic gelling polymer and natural gum) , with possible pH adjustment. The addition of citric acid, tartaric acid or ascorbic acid is used to adjust the pH to the desired value. As a sweetener in step a), e.g. maltitol, maltose, palatinose, glucose, galactose, fructose, maltodextrin, inulin, or non-caloric (artificial) sugars trehalose, sucralose, erythritol, xylitol, aspartame or combinations thereof. Subsequently, it is possible, but not necessary, to add preservatives, while all substances of the process are dosed according to the desired weight ratio. Preservatives for the purposes of this technical solution are added in the amount of 0.01 to 3% by weight and protect against the multiplication of pathogenic microorganisms (bacteria, yeasts, molds) and toxin production. Substances known to a specialist in the field of technology are used as preservatives, such as derivatives of benzoic acid, sorbic acid as well as their salts (e.g. potassium sorbate) or antioxidants such as ascorbic acid or tocopherols. The reaction mixture is mixed using a high-speed mixer (or disintegrator) with adjustable speeds so that the desired mixing and viscosity are achieved and air bubbles are not formed. The advantage is the use of equipment with viscosity monitoring. In the method according to the presented technical solution, hydrophilic gelling polymers are used, e.g. polyvinyl alcohol, polyethylene oxide and its copolymers, polypropylene oxide and its copolymers, cellulose, carboxymethylcellulose, methylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, hydroxypropylmethylcellulose, hemicellulose, chitosan, collagen, gelatin, polyacrylic acid or its derivatives and copolymers, synthetic starches, starch or their combinations. Natural rubbers can be used, for example, glucomannan, xanthan gum, gellan, guar gum, gum arabic,

SK 50044-2023 U1 carobin, laminarin, agar, carrageenan, polygalacturonic acid, psyllium, alginate and its salts or their combinations.

Furthermore, additives can be added during the technological process. It is obvious that additives can be added to the created mixture or, preferably, a part is added in the initial step of mixing the polysaccharide with water and sweetener, and another part only afterwards. As additives, depending on the purpose of use, substances are selected from the group of food dyes, food flavorings and aromas, vitamins, provitamins, mineral salts or antioxidants or their combination and are added in an amount of 0.05 to 10% by weight. As mineral salts, salts of alkali metals and alkaline earths are used, especially chlorides or sulfates, e.g. potassium chloride, or salts of organic acids such as citric acid, tartaric acid, ascorbic acid, e.g. magnesium citrate, potassium ascorbate or amino acid such as 2-aminoethanoic acid (glycine), lysine as well as their salts, e.g. magnesium glycinate. Bromelain, curcumin, isoeugenol, ethyl 5-acetoxyoctanoate, ethyl 5-hydroxydecanoate, orin lactone, ethyl 2-acetyloctanoate, hydroxyacetone, propylene glycol monohexanoate, ethyl levulinate, propylene glycol ketal, citral or citronellol and their derivatives are selected from the group of food flavorings and aromas. , myricitrin, naringin dihydrochalcone, 6-methylheptanal, dl-limonen-10-ol, /V-gluconyl ethanolamine, as well as from natural flavors such as aroma of apple, caramel, vanilla, cocoa, raspberry, strawberry, peach. Vitamins include vitamin C, vitamin E, group B vitamins, vitamin A, vitamin D, as well as provitamins, e.g. β-Carotene.

In general, the individual stages of the process can be carried out at a temperature of 15 to 100 °C, preferably at a temperature of 35 to 85 °C. Another advantage is that the process is completed in a short reaction time, 30 to 120 min. whereas termination is manifested by an increase in apparent viscosity and homogenization of the reaction mass. The final apparent viscosity ranges from 3,000 mPas to 200,000 mPa. The resulting edible gels have a sufficiently stable consistency, as confirmed by the syneresis test. An edible gel composition is particularly advantageous if it contains 0.5 to 4% beta-glucan, 0.1 to 10% hydroxypropylmethylcellulose, 0.1 to 1.1% citric acid, 2.5 to 45% palatinose, 0.01 to 1, 2% preservative, 0.001 to 3% sucralose and water up to 100%. An edible gel composition containing 0.5 to 4% arabinogalactan, 0.1 to 10% hydroxypropylmethylcellulose, 2.5 to 45% palatinose, 0.001 to 3% sucralose, 0.01 to 1.2% preservative and the rest is up to 100% water. Edible gels according to the technical solution can be formulated depending on the viscosity as chewing gums, gelatin capsules, sachets, soft gels or liquids (beverages).

The above method of preparing edible gels according to the presented technical solution can be summarized in the following steps:

a) mixing at least one polysaccharide in an amount of 0.5 to 60% by weight with a sweetener in an amount of 0.001 to 45% by weight in water at a temperature of 15 to 100°C;

b) addition of a hydrophilic gelling polymer in the amount of 0.1 to 20% by weight and/or natural rubber in the amount of 0.01 to 20% by weight and possibly water, possibly with the addition of citric acid, tartaric acid or ascorbic acid to adjust the pH;

c) possible addition of some additives;

d) possibly adjusting the pH value to 7.0 to 5.5 by adding citric acid, tartaric acid or ascorbic acid, or adding preservatives in the amount of 0.01 to 3% by weight;

e) cooling the resulting mixture to a temperature of 40 to 85 °C;

f) possibly adding another part of additives so that the total amount of additives added in step c) and in step f) is 0.05 to 10% by weight, or alternatively

g) omits step c) and additives are added only in step f) in the amount of 0.05 to 10% by weight

h) cooling to a temperature of 15 to 35 °C to obtain an edible gel, while the stated % wt. are based on the weight of the edible gel.

Edible gels according to the presented technical solution are described in the following examples. The examples serve to further clarify the presented technical solution without limiting it to the given examples.

Overview of images on drawings

fig. 1 graphically shows the evaluation of the edible gels from example 2 and example 22 in a sensory analysis in a 9-point preference scale, while the parameters were evaluated:

a) fluidity, homogeneity, appearance, intensity of sweet taste, intensity of fruity taste, elasticity, artificial aroma, natural aroma, taste, fruit flavor, artificial flavor;

b) appearance, smell, taste, aftertaste, overall impression;

SK 50044-2023 U1 compared to a gel containing no polysaccharide.

fig. 2 shows the effect of the edible gel from Example 2 on the in vitro growth of L. acidophilus compared to a gel containing no polysaccharide.

Implementation examples

Example 1

100 g of micronized beta-glucan is added to 3,230 ml of deionized water and the mixture is stirred at a temperature of 95-100 °C for 30 minutes. Subsequently, 20 g of citric acid are added and after dissolving and cooling to 85 °C, 330 g of palatinose, 8.32 g of potassium sorbate, 0.056 g of niacin and 0.2 g of sucralose. After dissolution, 53.3 g of hydroxypropylmethylcellulose is gradually added to the reaction mixture. After cooling to 65°C, 0.31 g of strawberry flavoring is added, and then the reaction mixture is cooled to 20°C with stirring, resulting in an edible gel with a viscosity of 7.70 Pas.

Example 2

7 g of arabinogalactan is added to 343 ml of drinking water and the mixture is stirred at a temperature of 95-100 °C for 30 minutes. Subsequently, 2.1 g of citric acid is added and after dissolving and cooling to 85 °C, 35 g of palatinose, 0.87 g of potassium sorbate, 0.006 g of niacin and 0.042 g of sucralose are added. After dissolution, 7 g of hydroxypropylmethylcellulose is gradually added to the reaction mixture. After cooling to 50°C, 0.005 g of vanilla flavoring and 1.5 g of magnesium glycinate are added, and then the reaction mixture is cooled to 20°C with stirring, resulting in an edible gel with a viscosity of 3.96 Pas.

Example 3 to 19

The edible gels listed in table no. 1

Table no. 1

Example no. Polysaccharide Sweetener Hydrophilic gelling polymer Rubber Additive/Substance for adjusting pH 3 pectin trehalose polyvinyl alcohol carrageenan curcumin 4 pectin xylitol — gum arabic citronellol 5 schizophyllan fructose carbomer — ethyl levulinate 6 arabinogalactan sucrose hydroxypropylmethylcellulose — cocoa flavor — fat-free cocoa powder 7 arabinogalactan palatinosis collagen agar — 8 arabinogalactan palatinose/sucralose collagen carob — 8 betaglucan fructose methyl cellulose glucomannan isoeugenol 9 betaglucan sucrose/fructose carbomer carob niacin 10 betaglucan palatinose/sucralose carbomer — — 11 pullulan fructose/sucralose hydroxypropylmethylcellulose xanthan gum bromelain 12 pullulan erythritol/sucralose ethyl cellulose psyllium bromelain tocopherol acetate 13 pullulan/arabinogalactan* aspartame chitosan alginate — 14 pullulan/arabinogalactan — starch acid polygalacturonic — 15 pullulan/arabinogalactan palatinose/sucralose hydroxypropylmethylcellulose acid polygalacturonic apple aroma ascorbic acid 16 arbinogalactan palatinose/sucralose — glucomannan caramel aroma/citric acid 17 arbinogalactan fructose/sucralose gelatin — caramel aroma/citric acid 18 curdlan/arabinogalactan inulin/aspartame gelatin — apple aroma/acidity

SK 50044-2023 U1

Example no. Polysaccharide Sweetener Hydrophilic gelling polymer Rubber Additive/Substance for adjusting pH guilty 19 betaglucan/arabinogalactan inulin/aspartame hydroxypropylmethylcellulose psyllium lemon aroma citran magnesium/citric acid 20 betaglucan/arabinogalactan inulin/aspartame carrageenan glucomannan apple aroma/citric acid 21 arabinogalactan/pectin palatinose/sucralose hydroxypropylmethylcellulose glucomannan bromelain/citric acid 22 arabinogalactan/pectin maltodextrin/sucralose carboxymethyl cellulose glucomannan bromelain/citric acid 23 betaglucan maltodextrin methylcellulose psyllium citronellol-potassium ascorbate 24 betaglucan maltose methylcellulose xanthan gum beta-carotene propylene glycol ketal 25 betaglucan maltodextrin/glucose hydroxypropylmethylcellulose psyllium apple aroma/tartaric acid

*prepared in 0.01 M CaCú

Example 26

Edible gel as a nutritional supplement:

2 g of arabinogalactan (ODD, not determined) are added to 98 ml of drinking water and the mixture is stirred at a temperature of 95-100 °C for 30 minutes. Subsequently, 0.6 g of citric acid is added, and after dissolving and cooling to 85 °C, 10 g of palatinose, 0.25 g of potassium sorbate, 17.5 mg of niacin (100% ODD) and 2 mg of sucralose are added. After dissolution, 2 g of hydroxypropylmethylcellulose (50% ODD) is gradually added to the reaction mixture, followed by cooling with 2.1 mg of thiamine (190% ODD), 100 mg of ascorbic acid (100% ODD) and 15 mg of vitamin E (100% ODD) , 640 pg of vitamin A as retinol palmitate (80% DV) and 6 pg of vitamin D (120% DV). After cooling to 45 °C, 5 mg of raspberry essence, 110 mg of bromelain (ODD not determined) and 0.42 g of magnesium glycinate (20% ODD), and 1.8 mg of dye (beet red) are added and the reaction mixture is stirred cools to a temperature of 18 to 20 °C, resulting in an edible gel with a viscosity of 4.08 Pas, which is applied as an edible gel with a volume of 100 ml in a resealable bag.

Example 27

Sensory analysis of the combined edible gels with a green apple flavor, the results of which are graphically represented in Figure 1 a), confirmed a point preference in the perception of the properties for the gel of Example 2 (- dashed line) and Example 22 ( . . . dotted line) over the gel without of polysaccharide ( — continuous line) in the parameters: elasticity, fluidity, artificial aroma, natural aroma, taste, fruit flavor, artificial flavor, intensity of sweet taste. A 9-point preference scale was used.

Example 28

The probiotic activity of the edible gels was compared with a gel containing no polysaccharide by cultivating L. acidophilus CCDM V982 (stationary incubation at 37 °C/24 h). The number of bacteria was determined by the plate method by pouring MRS soil (HiMedia Laboratories, Mumbai, India) [according to ČSN 56 0094. 51]. The change was determined as a percentage increase compared to the original number of 10 ⁷ KTJ.cm ^-3 . As Figure 2 shows, a substantial increase in the probiotic beneficial bacterium L. acidophilus was observed in in vitro tests for the edible gel of Example 2 (position 3) versus the polysaccharide-free gel (position 2) and against growth on standard medium (position 1).

SK 50044-2023 U1

Industrial applicability

The presented technical solution is used in the food industry. The formation of an edible gel from natural polysaccharides, gums and/or a hydrophilic gelling polymer leads to the formation of a multi-fiber system 5 and to an increase in user comfort during its application. Another benefit of the presented solution is the simple implementation of the method of preparing an edible gel and the use of commercially available and long-term proven components in the form of an edible gel as a nutritional supplement.

Claims (8)

1. Edible gel of dietary fiber, characterized by the fact that it contains at least one polysaccharide selected from the group betaglucan, sulfated glucan, schizophyllan, pullulan, arabinogalactan, pectin, curdlan or their combinations in an amount of 0.5 to 60% by weight, hydrophilic gelling polymer selected from the group polyvinyl alcohol, polyethylene oxide and its copolymers, polypropylene oxide and its copolymers, cellulose, carboxymethylcellulose, methylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, hydroxypropylmethylcellulose, hemicellulose, chitosan, collagen, gelatin, polyacrylic acid or its derivatives and copolymers, synthetic starches, starch or their combinations in an amount of 0.1 to 20% by weight, and/or a natural gum selected from the group of glucomannan, xanthan gum, gellan, guar gum, gum arabic, carobin, laminarin, agar, carrageenan, polygalacturonic acid, psyllium, alginate and its salts or combinations thereof in an amount of 0.01 to 20% by weight, sweeteners selected from the group maltitol, maltose, palatinose, glucose, galactose, fructose, maltodextrin, inulin, trehalose, sucralose, sucrose, erythritol, xylitol, aspartame or their combinations in an amount of 0.001 to 45% by weight and water up to 100% by weight, while % by weight are based on the weight of the edible gel. 2. Edible gel according to claim 1, characterized in that it contains preservatives in the amount of 0.01 to 3% by weight and optionally additives in the amount of 0.05 to 10% by weight. 3. Edible gel according to claim 2, characterized in that it contains 0.5 to 4% beta-glucan, 0.1 to 10% hydroxypropylmethylcellulose, 0.1 to 1.1% citric acid, 2.5 to 45% palatinose, 0.001 to 3% sucralose, 0.01 to 1.2% preservative and the rest up to 100% by weight. consists of water. 4. Edible gel according to claim 2, characterized in that it contains 0.5 to 4% arabinogalactan, 0.1 to 10% hydroxypropylmethylcellulose, 2.5 to 45% palatinose, 0.001 to 3% sucralose, 0.01 to 1 .2% preservative and the rest up to 100% wt. consists of water. 5. Edible gel according to claim 2, characterized in that it contains additives selected from the group including food dyes, food flavorings and aromas, vitamins, provitamins, mineral salts or antioxidants or their combinations. 6. Edible gel according to any one of the preceding claims 1 to 5 for use in the food industry. 7. Use of the edible gel according to any of the preceding claims 1 to 5 as a nutritional supplement. 8. A method of preparing an edible gel according to any one of the preceding claims 1 to 6, characterized in that it includes the following steps: a) mixing at least one polysaccharide in an amount of 0.5 to 60% by weight with a sweetener in an amount of 0.001 to 45% by weight in water at a temperature of 15 to 100 °C; b) addition of a hydrophilic gelling polymer in the amount of 0.1 to 20% by weight and/or natural rubber in the amount of 0.01 to 20% by weight and possibly water, possibly with the addition of citric acid, tartaric acid or ascorbic acid to adjust the pH; c) possible addition of some additives; d) possible adjustment of the pH value to 7.0 to 5.5 by the addition of citric acid, tartaric acid or ascorbic acid, or the addition of preservatives in the amount of 0.01 to 3% by weight; e) cooling the resulting mixture to a temperature of 40 to 85 °C; f) possibly adding another part of additives so that the aggregate amount of additives added in step c) and in step f) is 0.05 to 10% by weight, or alternatively g) step c) is omitted and additives are added only in step f) in an amount of 0.05 to 10% by weight h) cooling to a temperature of 15 to 35 °C to obtain an edible gel, while the said % by weight are based on the weight of the edible gel.