EDIBLE PRODUCTS

Abstract

The present invention relates to edible products, suitable for use as confectionery and having therapeutic uses. We describe a composition for the preparation of an edible product, the composition comprising 0.2 wt. % to 3 wt. % of at least one polysaccharide gelling agent, the balance being water. In preferred composition, the at least one polysaccharide is at least one of agar, pectin, locust bean gum, gellan gum and carrageenan. The compositions preferably comprise 0.5 wt. % to 2.00 wt. % agar and 0.05 to 1.0 wt. % of a galactomannan polysaccharide; the balance being water; preferably wherein the galactomannan polysaccharide is present in an amount of from 10% to 40% the amount of agar.

Claims

1. A composition for the preparation of an edible product, the composition comprising 0.2 wt. % to 3 wt. % of at least one polysaccharide gelling agent, the balance being water.

2. A composition as claimed in claim 1 wherein the at least one polysaccharide gelling agent is one or more of agar, pectin, locust bean gum, gellan gum, carrageenan, guar gum, konjac, glean gum, gum Arabic, Xanthan gum; alginate, arabinoxylan, arrowroot, carboxymethylcellulose, cassia gum, cellulose, curdlan, gellan, guar gum, gum Arabic, karaya gum, konjac, kuzu, marshmallow root, pectin, starch, xanthan gum and b-glucan.

3. A composition as claimed in claim 1 or claim 2 further comprising gelatine in an amount of up to 1.5 wt. %.

4. A composition as claimed in any preceding claim wherein the at least one polysaccharide is at least one of agar, pectin, locust bean gum, gellan gum and carrageenan.

5. A composition as claimed in any preceding claim comprising 0.5 wt. % to 2.00 wt. % agar and 0.05 to 1.0 wt. % of a galactomannan polysaccharide; the balance being water; preferably wherein the galactomannan polysaccharide is present in an amount of from 10% to 40% the amount of agar.

6. A composition as claimed in claim 5 wherein the galactomannan polysaccharide has a mannose to galactose group ratio of about 4 groups of mannose to 1 group of galactose; preferably wherein the galactomannan polysaccharide is carob gum or locust bean gum.

7. A composition as claimed in any preceding claim further comprising at least one electrolyte component in an amount of up to about 0.5 wt. %.; optionally wherein the at least one electrolyte component is at least one of sodium chloride, potassium chloride disodium hydrogen citrate, potassium sulphate, calcium hydrogen phosphate, magnesium oxide, calcium carbonate, tricalcium phosphate and magnesium carbonate.

8. A composition as claimed in any preceding claim further comprising: i) a non-nutritive sweetener; optionally wherein the non-nutritive sweetener is present in an amount of up to about 0.1 wt. %, preferably up to about 0.05 wt. %, more preferably about 0.025 wt. %; and/or ii) one or more nutrient compositions, optionally one or more vitamins, minerals, fats or amino acids; and/or iii) at least one acidulant, optionally at least one of malic acid and citric acid, further optionally in an amount of up to about 1.0 wt. %; and/or iv) up to about 5 wt. % of a starch or starch-derived polysaccharide, preferably about 1-3 wt. %., more preferably about 2 wt. %, optionally wherein the polysaccharide is ma ltodextrin.

9. A composition as claimed in any preceding claim wherein the water content is at least 92 wt. %, preferably at least 94 wt. %.

10. A composition as claimed in any preceding claim further comprising at least one flavourant, preferably in an amount of up to about 0.5 wt. %, more preferably up to about 0.4 wt. %; and/or at least one colourant, preferably in an amount of up to about 0.5 wt. %, more preferably up to about 0.2 wt. %, more preferably up to about 0.15 wt. %.

11. A composition as claimed in any preceding claim wherein the composition is a sugar-free composition and/or contains no components having laxative effects.

12. A confectionery product or hydration therapy product having or formed from a composition as claimed in any preceding claim.

13. A product as claimed in claim 12 further comprising at least one pocket of liquid within the product.

14. A method of preparing an edible product, the method comprising the steps of: i) preparing a gelling agent composition comprising at least one polysaccharide gelling agent and optionally gelatine; ii) adding the gelling agent composition to water in an amount of from about 1 wt. % to about 5 wt. %, preferably from about 1 wt. % to about 3 wt. %; iii) heating the mixture in water to form a solution; iv) heating the solution to a temperature above the activation temperature of the agar; v) cooling the solution to a temperature above the setting temperature of agar; vi) depositing the solution; and vii) allowing the deposited solution to set to form a set confectionery product.

15. A method as claimed in claim 14 wherein the least one polysaccharide gelling agent is one or more of agar, pectin, locust bean gum, gellan gum, carrageenan, guar gum, konjac, glean gum, gum Arabic, Xanthan gum; alginate, arabinoxylan, arrowroot, carboxymethylcellulose, cassia gum, cellulose, curdlan, gellan, guar gum, gum Arabic, karaya gum, konjac, kuzu, marshmallow root, pectin, starch, xanthan gum and b-glucan.

16. A method as claimed in claim 14 or 15 further comprising gelatine in an amount of up to 1.5 wt. %.

17. A method as claimed in any one of claims 14 to 16 wherein the at least one polysaccharide is at least one of agar, pectin, locust bean gum, gellan gum and carrageenan.

18. A method as claimed in any one of claims 14 to 17 wherein the gelling agent composition comprises 0.5 wt. % to 2.00 wt. % agar and 0.05 to 1.0 wt. % of a galactomannan polysaccharide; the balance being water; preferably wherein the galactomannan polysaccharide is present in an amount of from 10% to 40% the amount of agar.

19. A method as claimed in claim 18 wherein the galactomannan polysaccharide has a mannose to galactose group ratio of about four groups of mannose to one group of galactose; preferably wherein the galactomannan polysaccharide is carob gum or locust bean gum.

20. A method as claimed in any one of claims 14 to 19 wherein the gelling composition is formed by mixing agar powder and a galactomannan polysaccharide powder in a ratio of from about 10 parts by weight of agar powder to about 1 to 4 parts by weight of a galactomannan polysaccharide to form an agar-galactomannan polysaccharide mixture;

21. A method as claimed in any one of claims 14 to 20 wherein the mixture obtained in step ii) comprises 0.5 wt. % to 2.00 wt. % agar and 0.05 to 1.0 wt. % galactomannan polysaccharide; the balance being water.

22. A method as claimed in any one of claims 14 to 21 wherein the gelling agent composition of step i) further comprises: a) a non-nutritive sweetener; optionally wherein the non-nutritive sweetener is present in an amount of up to about 0.1 wt. % based on the total content of the mixture formed with water in step ii), preferably up to about 0.05 wt. %, more preferably about 0.025 wt. %; and/or iii) a starch or starch-derived polysaccharide, preferably in an amount, based on the total content of the mixture formed with water in step ii) of up to about 5 wt. %, more preferably in an amount of about 1-3 wt. %., even more preferably about 2 wt. %, optionally wherein the polysaccharide is maltodextrin.

23. A method as claimed in any one of claims 14 to 22 wherein cooling step v) includes at least one intermediate step of: a) cooling the solution to a first intermediate temperature and adding at least one electrolyte component in an amount of up to about 0.5 wt. %.; optionally wherein the at least one electrolyte component is sodium chloride and/or potassium chloride; optionally wherein the first intermediate temperature is about 80° C. and/or b) cooling the solution to a second intermediate temperature, lower than the first intermediate temperature, and adding an acidic buffer mixture, optionally wherein the acidic buffer mixture comprises trisodium citrate and at least one of malic acid and citric acid, further optionally wherein the acidic buffer mixture is added in an amount of up to about 1.0 wt. %; yet further optionally wherein the second intermediate temperature is about 70° C.; and/or c) adding at least one flavourant, preferably in an amount of up to about 0.5 wt. %, more preferably up to about 0.4 wt. %; and/or at least one colourant, preferably in an amount of up to about 0.5 wt. %, more preferably up to about 0.2 wt. %, more preferably up to about 0.15 wt. %.

24. A method as claimed in any one of claims 14 to 23 characterised in that the method does not include a stoving or curing step.

25. A method as claimed in any one of claims 14 to 24 further comprising a step of pasteurising the set confectionery product.

26. A method as claimed in any one of claims 14 to 25 further comprising forming at least one pocket of liquid in the set product, optionally by injecting liquid into the composition at a time during its setting process at which the mixture is sufficiently viscous to encapsulate bubbles of the liquid but sufficiently fluid to deform to accommodate the additional volume of liquid without rupturing; or by adding one or more pellets of frozen liquid to the mixture prior to casting or moulding.

27. A method of enhancing the firmness of a gummy or jelly product, the method comprising a step of pasteurising the gummy or jelly product.

28. A method as claimed in claim 27 wherein the gummy or jelly product is a product as claimed in claim 12 or claim 13 or obtainable by a process of any one of claims 14 to 27.

Description

Preparative Example 1

[0077]

TABLE-US-00001 To make a 1000 g batch. Ingredients: Hydrocolloid mixture Agar (Gelidium) 13 g Locust Bean Gum 3.9 g Maltodextrin 20 g Sucralose 0.25 g (to taste) Electrolyte mixture Sodium chloride 0.84 g Potassium chloride 0.72 g Potassium sorbate 1 g Sodium benzoate 0.88 g Acidic buffer mixture Trisodium citrate 1.4 g Malic acid 3.8 g (to taste) Citric acid 3.8 g (to taste) Flavouring Up to 4 g (as required) Colouring Up to 1.5 g (as required) Water Balance

[0078] The agar and locust bean gum powders were mixed to form a hydrocolloid mixture. A salt mixture was prepared containing the sodium chloride, potassium chloride, sodium benzoate and potassium sorbate. An acidic buffer mixture was prepared by mixing the trisodium citrate, malic acid and citric acid.

[0079] The hydrocolloid mixture was added, together with sucralose and maltodextrin, with sieving to 944.91g of water. The mixture was heated slowly, with stirring, to the activation temperature of the agar (100° C.). The mixture was boiled at this temperature for five minutes, with stirring, to activate the agar and locust bean gum.

[0080] The mixture was allowed to cool to around 80° C. (over a period of about 20 minutes). The salt mixture was added as a solution to the activated solution with thorough mixing.

[0081] The temperature of the solution was allowed to cool to about 70° C. and the acidic buffer mixture was added, with stirring. When agar is exposed to hot and acidic conditions, its gelling properties diminish. The acid buffer mixture counteracts this effect.

[0082] The colourings and flavourings are added to the mixture in the appropriate quantities to achieve the desired taste and colour; and at a temperature appropriate to the flavour and colour ingredients. Conveniently, powdered colourings and flavourings can be diluted with a small volume of water prior to addition, to improve uniform dispersion and reduce losses.

[0083] The mass of the mixture was weighed and water added as necessary to maintain the correct water percentage and total mass of the formulation.

[0084] Whilst the mixture remained at a temperature above the setting temperature of the agar (about 40° C. for Gelidium agar), the mixture was poured into moulds of the desired shape and the moulds were refrigerated until the moulded jellies were sufficiently stable to retain their moulded shape, typically after about 10 minutes at 4° C. for a moulded jelly, moulded as a teardrop shape, having a volume of about 13 ml and having a length of about 45 mm and a diameter at its maximum point of about 30 mm

[0085] As described above, in some embodiments, the product is provided with at least one pocket of liquid within the body of the product. Each pocket of liquid may be formed by injecting liquid into the composition at a time during its setting process at which the mixture is sufficiently viscous to encapsulate bubbles of the liquid but sufficiently fluid to deform to accommodate the additional volume of liquid without rupturing.

[0086] Suitably, the at least one pocket of liquid is introduced to the body of the product by injection through the body of the product. Alternatively, the at least one pocket of liquid is formed by adding one or more pellets of frozen liquid to the mixture prior to casting or moulding.

[0087] An advantage of providing localised pockets of liquid is that the resultant form releases small amounts of liquid when chewed. This is not enough to cause choking but wets the mouth to overcome dry mouth. Dry mouth decreases a person's ability to swallow and is particularly prevalent in people that have low fluid intake, such as those with reduced cognitive ability.

[0088] Pasteurisation

[0089] Significantly, from our research, we have found that subjecting the set product to a step of pasteurisation has advantageous effects on the properties of the product.

[0090] The set product was placed in a sealed tray and placed into a hot water bath such that the coldest part of the product is heated to an equivalent lethality of 70° C. for 5 minutes. For example, we pasteurised our set product by placing in a water bath at 75° C. for about 25 minutes. Other pasteurisation techniques, temperatures and durations are well known in the art and will be equally suitable for our process, including steam-jacketed ovens, microwave pasteurisers and so on.

[0091] Texture Analysis

[0092] Moulded jellies were subjected to texture analysis to analyse its textural parameters of firmness, springiness and bite force. Samples were analysed both prior to pasteurisation and post-pasteurisation.

[0093] A Stable Micro System TA XT Plus texture analyser fitted with a 5 kg load cell was used in compression mode. Fifteen individual pieces were measured for each sample.

[0094] The Full Compression test compressed the sample using a 25 mm diameter cylinder until the sample broke apart. The settings used were:

TABLE-US-00002 Pre-test speed 1 mm/s Test speed 1 mm/s Post-test speed 10 mm/s Strain 60% Trigger force 5 g

[0095] Firmness is defined, in this test, as the maximum peak force achieved in the test and Fracturability as the distance of this peak. Elasticity is calculated as the gradient of the trace between 5 mm and the Peak force. The force was also determined at 3 mm.

[0096] Texture Profile Analysis (TPA)

[0097] The Texture Profile Analysis is a double compression test used to calculate the springiness of a material. The texture profile is an important consideration for both our confectionery products and our hydration therapy products. For example, if the product is too flexible or frangible, it can be difficult to pick up, especially for people with limited dexterity. Accordingly, satisfactory firmness, factorability and elasticity are important considerations. Additionally, the product must be easy to chew and able to break apart and rupture easily in the mouth, with very little force or chewing, especially for people with weak jaw muscles and for those who may have lost some or all of their teeth. Yet, the products need to be able to withstand the production and packaging processes.

[0098] The samples were compressed using a 45 mm flat disk probe to 30% of its height (the strain). The settings used are shown below

TABLE-US-00003 Pre-test speed 5 mm/s Test speed 5 mm/s Post-test speed 5 mm/s Strain 30% Trigger force 5 g

[0099] Springiness is defined, in this test, as how much the sample springs back after the first compression (expressed a percentage of its height).

[0100] Bite Test

[0101] This test replicates the first bite into the sample by cutting the sample with a ‘tooth probe’.

[0102] The Bite force is defined, in this case, as the maximum force required to cut through the sample.

[0103] The settings used are shown below.

TABLE-US-00004 Pre-test speed 1 mm/s Test speed 1 mm/s Post-test speed 10 mm/s Strain 60% Trigger force 5 g

[0104] The results from all the texture analysis tests, with standard deviation values, are given in Table 1 below.

TABLE-US-00005 TABLE 1 Texture Analysis Non-pasteurised Pasteurised Test Value SD Value SD Firmness/g 955 136 1502 83 Fracturability/mm 7.8 0.5 8.0 0.8 Elasticity/g/mm 209 24 329 44 Bite Force/g (force) 148 19 225 24 Springiness 93 3 96 4 3 mm Force 120 14 175 57

[0105] As can be seen from these results, the additional step of pasteurising the set products gives rise to a very surprising increase in the firmness, elasticity and bite force of the product. This is particularly surprising bearing in mind the very high water content of the products.

[0106] Nutritional Analysis

[0107] The products, both prior to an post-pasteurisation, were subjected to nutritional analysis and the results, given per 100g, are given in Table 2 below:

TABLE-US-00006 TABLE 2 Nutritional Analysis Non-pasteurised Pasteurised Energy 61 kJ/14 kcal 67 kJ/16 kcal Fat <0.1 g <0.1 g saturates <0.1 g <0.1 g monounsaturates <0.1 g <0.1 g polyunsaturates <0.1 g <0.1 g trans <0.1 g <0.1 g Carbohydrate (total) 4.0 g 4.3 g Carbohydrate (available) 3.0 g 3.5 g Sugars (total) <0.1 g <0.1 g Dietary fibre 1.0 g 0.8 g Protein (Kjeldahl) <0.1 g <0.1 g Protein (Kjeldahl) N Factor 6.25 6.25 Moisture 95.1 g 95.1 g Ash at 525° C. 0.81 g 0.56 g

[0108] Surprisingly, the increase in the firmness, elasticity and bite force of the product evidenced in Table 1 is not at the cost of a decrease in water content. As can be seen from Table 2, the water content of the tested products remained the same both pre- and post-pasteurisation.

Preparative Example 2

[0109]

TABLE-US-00007 Ingredients Water 100 ml Agar 2 g Carrageenan 1 g Locust Bean Gum 0.3 g Sodium Citrate (as electrolyte) 0.2 g Citric Acid (as preservative) 0.3 g Sweeteners: Sucralose 0.06 g; or Stevia 0.15 g; Aspartame-based sugar 2 g replacement Sugar (sucrose) 5 g Flavourings 2 drops (concentrated strawberry flavouring) Colouring 10 drops (red food colouring)

[0110] All the powdered ingredients were added slowly, with slow stirring, to the water, warmed to about 50° C. The mixture was then heated to 70-80° C. until all the powders had dissolved. The flavourings and colouring were then added and thoroughly mixed to give a mixture having a viscosity of 1,000-5,000 centipoise (1-5 Pa.s) making it suitable for use with standard industrial food production injection machinery.

[0111] The mixture was injected into moulds to form a three-dimensional shape, such as that of a teardrop. The mixture was then cooled to reduce its setting time. Cooling at 4° C. resulted in a setting time of 15 minutes and cooling at −11° C. gave a setting time of 9 minutes.

[0112] Variations

[0113] The procedures outlined above were also followed to prepare products using the following mixtures of gelling agents. The example percentages given are percentages by weight based on the combined weight of all dry and fluid components in the solution prior to moulding or depositing. [0114] i) Gelatine (1.38 wt. %) and Agar (0.83 wt./%) [0115] ii) Agar (1.4 wt. %) and Pectin (0.47 wt. %) [0116] iii) Agar (1.4 wt. %), Pectin (0.47 wt. %) and Locust bean gum (0.9 wt. %)

[0117] iv) Gellan gum (0.25 wt. %) [0118] v) Carageenan (1.5 wt. %) [0119] vi) Gellan gum (1.5 wt. %) and Locust bean gum (0.75 wt. %)

[0120] All the above combinations gave excellent quality products having good firmness for picking up by hand and an appealing texture.

[0121] All or some of the water in the above recipes may be replaced by other drinkable water-based liquids, such as fruit juices, milk or a cereal, vegetable or nut milk.

[0122] Whilst the present invention has been devised particularly to provide a high water content product for the purposes of hydration therapies, it will be appreciated from the above discussion that the compositions and methods are equally applicable to the manufacture of confectionery. In the field of confectionery, water contents of the order of 90 wt. % or more may not be required. In other words, it may not be necessary to replace all of the bulk sweetener of a typical confectionery product with water. Accordingly, particularly in the field of gummy and jelly confectionery, water contents of 20 wt. % or more may, for certain products, be chosen. Preferably, the water content of a confectionery product in accordance with the present invention is at least 25 wt. % or more, 40 wt. % or more, 50 wt. % or more, 60 wt. % or more or 70 wt. % or more. Most preferably, a confectionery product in accordance with the present invention comprises at least about 80 wt. % water (or other water-based beverage).

[0123] Hydration Therapy

[0124] As described in detail above, an objective of the present invention is to provide a product suitable for use as a hydration therapy, particularly, but not exclusively, for people with dementia. It is advantageous for this purpose to present the products of the present invention in a format which can attract the person's attention to the product and make it easy to use. We have found forming the products into ‘bite sized’, teardrop-shaped products have been particularly successful.

[0125] An advantage of the above described system is that the resulting solid hydrating matrix is engaged with more often. When presented in this format, consuming the solid hydrating matrix can be more enjoyable. This is especially the case for people with reduced cognitive ability that may otherwise struggle to stay hydrated using more traditional means.

[0126] Another advantage of presenting the product in a teardrop shape is that it makes it easier to use. The teardrop can be presented in a way that allows for it to be easily picked up from a supporting tray. This is beneficial for people with limited dexterity, poor sight and reduced grip and/or coordination.

[0127] A further advantage of presenting the liquid in a solid matrix in a ‘bite size’ format is that it encourages behaviour which means they eat ‘little and often’. This allows the body time to process the fluids from them efficiently, therefore resulting in optimal hydration.

[0128] Another advantage of presenting the liquid in a solid matrix in a discrete format allows for easier assessment of how much has been eaten. This makes it easier for carers to assess how much fluid the person has ingested and, from that, confidently confirm adequate hydration.

[0129] The products may be mixed with additives that improve the rate and amount of fluid absorbed e.g. electrolytes or carbohydrates; or with nutritional components such as vitamins and minerals.

[0130] An advantage of the above described system is that maximal hydration can be delivered. It optimises the amount of fluid absorbed. The system reduces the amount of liquid in a solid matrix that needs to be ingested. This is beneficial in circumstances where the amount of food eaten is restricted. It is also beneficial as it reduces the urine output, a factor that can deter some people from taking sufficient water through normal drinking.

[0131] The present invention provides a gummy and jelly formulation in which the conventional bulk sweetener bulking agent is effectively replaced entirely by water as the bulking agent, giving a high water content confection. The composition provides a sugar-free confection without relying on polyols or other bulk sweeteners having negative gastrointestinal effects.

[0132] We have also surprisingly determined that the composition can be deposited into a firm product which is easy to pick up without the need for a time-consuming stoving process.

[0133] We have also determined that products of the present invention can be subjected to a pasteurisation step without any detrimental impact on the shaping of the product. Furthermore, pasteurisation has a surprising enhancing effect the physical properties of the product.

[0134] Consequently, the present invention provides gummy and jelly products and methods for the production of gummy and jelly products which avoid the need for a curing or stoving process and which can be subjected to a pasteurisation step, whilst producing a product which is sufficiently firm, even when moulded to a relatively large size, to be held by hand. The present invention is all the more surprising in that such a product can be produced which has a water content of up to about 95 wt. % or higher.