A HEALTHY SOFT JELLY CANDY FORMULATION AND ITS PRODUCTION METHOD

Abstract

Disclosed is a healthy soft gel candy formulation containing water, gelling agent, honey, pollen, pure propolis extract, and at least one fruit extract, specially developed for the food industry, to meet the daily antioxidant needs of children and adults.

Claims

1. Soft jelly or gummy candy formulation, specially developed for the food industry to meet daily antioxidant needs of adults and children with the addition of water and a gelling agent is characterized by comprising:; honey, pollen, pure propolis extract, and at least one fruit extract.

2. Soft jelly or gummy candy formulation according to claim 1, characterized by comprising:; 50-65% w/w water, 18-30% w/w gelling agent, 5-20% w/w honey, 2-10% w/w bee pollen, 2-10% w/w pure propolis extract, and at least one fruit extract at a ratio of 1-5% w/w.

3. Soft jelly or gummy candy formulation according to claim 2, characterized by comprising: average of 58% w/w water, 20% w/w gelling agent, 10% w/w honey, 5% w/w bee pollen, 5% w/w pure propolis extract, and 2% w/w fruit extract.

4. Soft jelly or gummy candy formulation according to claim 1, characterized by comprising: at least one plant extract vitamins and/or minerals.

5. Soft jelly or gummy candy formulation according to claim 1, characterized by comprising: the gelling agent(s) used singly or in combinations selected from the group of gelatin, pectin, starch, alginate, carboxymethyl cellulose, agar, gum arabic, guar gum, gum tragacanth.

6. Soft jelly or gummy candy production method according to claim 1, characterized by comprising following steps: adding the gelling agent into the boiling water, and mixing it thoroughly until it is completely dissolved; chilling the obtained mixture in the cold-water bath by stirring continuously; continue to stirring the cooled mixture after adding honey, pollen, pure propolis extract, and at least one fruit extract; removing the air bubbles by decanting the mixture into suitable molds; and cooling of the molds.

7. A method according to claim 5, characterized by comprising process steps below following the process step of cooling of the molds: removing of the products from molds; and blending and packaging of the final products removed from the molds.

8. A method according to claim 5, wherein the mixing time for the gelling agent in the boiling water is around 8 to 15 minutes.

9. A method according to claim 5, wherein the mixture chilled in the cold-water bath is cooled to a temperature range of 55-45° C.

10. A method according to claim 5, wherein the degassing process of removing the air bubbles is applied around 5 to 15 minutes.

11. A method according to claim 5, wherein the molds are cooled to a temperature range of 5-15° C. in the step of cooling of the molds.

Description

BRIEF DESCRIPTION OF THE FIGURES

[0025] FIG. 1 represents the process steps of the invention, namely soft jelly candy, production.

[0026] There is no need to scale the given drawings and details that are not necessary to comprehend the invention may be ignored. Other than that, elements that are substantially identical, or at least dramatically have similar functions, are denoted by the same number.

DESCRIPTION OF REFERENCE

[0027] 100—Soft jelly production method [0028] 101—Adding the gelling agent into the boiling water, and mixing it thoroughly until it is completely dissolved, [0029] 102—Chilling the obtained mixture in the cold water bath by stirring continuously, [0030] 103—Continue to stirring the cooled mixture after adding honey, pollen, pure propolis extract, and at least one fruit extract, [0031] 104—Removing the air bubbles by decanting the mixture into suitable molds, [0032] 105—cooling of the molds, [0033] 106—Removing of the products from molds, [0034] 107—Blending and packaging of the final products removed from the molds.

DETAILED DESCRIPTION OF THE INVENTION

[0035] In this detailed description of the invention, a healthy soft jelly candy formulation and its production method have been disclosed solely for a better understanding of the invention and for not causing any conflict.

[0036] The invention, specific for the food industry, is about a healthy soft jelly candy (gummy candy) formulation that contains water, gelling agent, honey, bee pollen, pure propolis extract, and at least one fruit extract and its production method. Table-1 below shows the contents of the invention of soft jelly candy and proper addition amounts.

TABLE-US-00001 TABLE 1 Sample composition of soft jelly Preferred Quantity Usable Quantity By Content By Weight (%) Weight (%) Water 58 50-65 Gelling agent 20 18-30 Honey 10  5-20 Bee Pollen 5  2-10 Pure propolis extract 5  2-10 Fruit Extracts 2 1-5

[0037] The gelling agent(s) used in the invention of soft jelly candy formulation are either single or a combination of gelatin, pectin, starch, alginate, carboxymethyl cellulose (CMC), agar, gum arabic, guar gum, and gum tragacanth.

[0038] Different fruit and plant extracts/juices can be added to the delicious and healthy jelly product to meet the daily antioxidant needs of adults and children. Furthermore, the addition of various vitamins and minerals may enrich the product variety. By keeping the principles in developing a healthy food product without the addition of preservative and additives, jelly and similar coatings can also be applied to these products.

[0039] In the invention of soft jelly candy formulation, gelling agents suitable for halal consumption of animal or vegetable origin are used as thickeners. The only sweetener is raw honey without any other source of sweetener. Moreover, there is no aroma addition in the formulation as various natural fruit extracts of which the children would love provide the flavor.

[0040] There is no chemical coloring in the soft jelly candy formulation invention. Natural fruit extracts, bee pollen, and pure propolis extract in the formulation provide the natural color of the product.

[0041] In the present invention, the product is preserved throughout its shelf life, without any need for a chemical additive or a preservative, by the action of pure propolis extract obtained via an extraction method following its harvest from the hive. Due to the high antioxidant, antibacterial, antiviral, and antifungal properties of pure propolis extract, there is no need for the addition of any chemical additive or preservative in the invention. Consequently, the invention will be available in the market as a healthy alternative to current sweet jelly products.

[0042] The process steps of the soft jelly production method (100) are listed below: [0043] Adding the gelling agent into the boiling water, and mixing it thoroughly until it is completely dissolved (101) [0044] Chilling the obtained mixture in the cold-water bath by stirring continuously (102), [0045] Continue to stirring the cooled mixture after adding honey, pollen, pure propolis extract, and at least one fruit extract (103), [0046] Removing the air bubbles by decanting the mixture into suitable molds (104), [0047] Cooling of the molds (105), [0048] Removing of the products from molds (106), [0049] Blending and packaging of the final products removed from the molds (107).

[0050] It is a must to adding the gelling agent into the boiling water , and mixing it thoroughly until it is completely dissolved (101); if the agent is not thoroughly melted and mixed, it is not possible to reach the desired consistency. The mixing time is around 8 to 15 minutes, depending on the amount of the gelling agent.

[0051] The mixture obtained in the process step (102) is cooled to a temperature in the range of 55-45° C. The reason for cooling that mixture in a cold-water bath (102) is to protect the product exposing to high temperatures since the primary idea is to offer a product without degrading all the precious nutritional value of honey, bee pollen, propolis, and fruit extracts.

[0052] In the process step 104, degassing is applied for 5-15 minutes. Degassing process (104) is required for the removal of air bubbles in the product to ensure that the product has a perfect appearance. In the process step 105, the molds are cooled to 5-15° C. Cooling of the molds (105) process is applied to remove the final product from the mold. In the process step .107, products containing different fruit extracts are blended and packaged.