GELLED CONFECTION COMPRISING HMO

Abstract

The present invention relates to a new formulation, which is a gelled confection, which comprises at least one Human Milk Oligosaccharides (HMOs).

Claims

1. Gelled confection comprising (i) at least one gelling substance, and (ii) water, and (iii) at least 0.1-60 wt-%, based on the total weight of the gelled formulation, of at least one HMO, and which has a water moisture content of more than 8 wt-%, based on the total weight of the gelled confection.

2. Gelled confection according to claim 1, which is free of sialic acid.

3. Gelled confection according to claim 1 having a water moisture content of between 8 and 50 wt-%, based on the total weight of the gelled confection.

4. Gelled confection according to claim 1, wherein the at least one HMO is chosen from the group consisting of 2-fucosyllactose (2 FL), lacto-N-neotetraose (LNnT), 3-fucosyllactose (3FL), difucosyllactose (DFL), Lacto-N-fucopentaose I (LNFP I), 3Sialyllactose Sodium Salt (3SL), 6Sialyllactose Sodium Salt (6SL), and Lacto-N-Tetraose (LNT).

5. Gelled confection according to claim 1, wherein the content of the at least one HMO is 0.1-60 wt-%, based on the total weight of the gelled confection.

6. Gelled confection according to claim 1, wherein the at least one gelling substance is chosen from the group consisting of gelatine, pectin, starches, and other hydrocolloids.

7. Gelled confection according to claim 1, wherein the content of the at least one gelling substance is between 0.5 and 20 wt-%, based on the total weight of the gelled confection.

8. Gelled confection according to claim 1, wherein the gelled confection is (essentially) free of sugars and sugar alcohol.

9. Gelled confection according to claim 1, wherein the gelled confection comprises 1-85 wt-%, based on the total weight of the gelled confection, of sugar and/or sugar alcohol.

10. Gelled confection according to claim 1 comprising citric acid or other acid.

11. Gelled confection according to claim 10, wherein comprising 0.1 to 10 wt-%, based on the total weight of the gelled confection, of citric acid or other acid.

12. Gelled confection according to claim 1, wherein the gelled confection comprises at least one flavour ingredient.

13. Gelled confection according to claim 1, wherein the gelled confection comprises at least one colouring agent.

14. Gelled confection according to claim 13, wherein the amount of the colouring agent is 0.01 to 1 wt-%, based on the total weight of the gelled confection.

15. Gelled confection according to claim 1, wherein the gelled confection comprises further active ingredients chosen from the group consisting of vitamins, nutritional lipids, minerals, nutraceuticals, glycosaminoglycan or its active members, amino acids or combination thereof that are useful in human or animal nutrition. preferably include vitamins, minerals, glycosaminoglycan or its active members and amino acids.

Description

EXAMPLES

Example 1

[0074] 1. Blend the gellan gum and dicalcium phosphate anhydrous with 1.0 g of sodium citrate dihydrate and 40 g of sucrose and disperse in the deionized water I.

[0075] 2. Heat to boiling to hydrate the gellan gum

[0076] 3. Add the remainder of the sugar and half of the HMO (predissolved in deionized water II)

[0077] 4. Pre-warm glucose syrup and add to the hot solution.

[0078] 5. Add the remainder of HMOs.

[0079] 4. Cook the liquor to 8082% total solids then cool to 90 C.

[0080] 5. Dissolve the citric acid and remainder of sodium citrate, color and flavor in Deionized water III and stir into the liquor.

[0081] 6. Deposit at 76% total solids into several starch molds.

[0082] 7. Dry at ambient temperature for 72 hours.

TABLE-US-00001 TABLE 1 gelled confections of example 1 Ingredients Amount [g] Sucrose 109.1 Glucose syrup 80%, DE~42 109.1 Low Acyl Gellan Gum 8.9 Citric acid 11.9 Dicalcium phosphate anhydrous 0.73 Tri sodium citrate anhydrous 10.38 HMO, 2-Fucosyllactose (2FL) 535 Flavour & Colours q.s Deionized water I 383.4 Deionized water II 80 Deionized water III 50 Total non cooked 1300 Yield approximately (at depositing) 1000

Example 2

[0083] 1. Hydrate pectin (sodium citrate) at 80-85 C. for 30 min (Powder to water ratio=1:10, 17.6 g pectin+176 g water).

[0084] 2. Boil B (sugar, water, corn syrups) to 110 C. (set to 250 C.)

[0085] 3. Dissolve HMO into water at 1:0.5 ratio (400 g HMO+200 g water) and hydrate for 5 min. Mix HMO into part B, then Pectin solution, heat to 100 C. and keep for 5 min.

[0086] 4. At 90 C, add citric acid/stock solution (color)/flavor and mix well until homogeneous.

[0087] 5. Deposit into several silicone and starch molds.

[0088] 6. Remove from mold and polish with carnauba wax after 24 hours.

TABLE-US-00002 TABLE 2 gelled confections of example 2 Ingredients Amount [g] Pectin 64030 19.2 Water 361.92 Citric acid 4 Orange flavor 4 CaroCare BC 10% CWS/S (1% solution) 8 HMO, 2-Fucosyllactose (2FL) 400 Reb M 0.32 sodium citrate 2.56

Example 3

[0089] The gelled confection of example 3 had been made in analogy of Example 1.

TABLE-US-00003 TABLE 3 Gelled confections (gummi bears) of example 3 Ingredients Amount [g] Sucrose 38.00 Glucose Syrup 80%, DE 42 30.00 HMO, 2-Fucosyllactose (2FL) 12.00 Pectin (high methoxy for confectionary) 2.00 Citric Acid 50% w/w 1.20 Ascorbic acid fine powder 0.25 Dry Vitamin D3 100 SD/S (10% solution) 0.27 Orange flavor 0.08 CaroCare BC 10% CWS/S (1% solution) 1.20 water 15.00

Example 4

[0090] 1. Hydrate gelatin/pectin at 80 C for 1 hr (Powder to water ratio=1:2, 26 g gelatin/52 g water). 1:10 for pectin, 8 g pectin+80 g water

[0091] 2. Boil B (sugar, water, corn syrups) to 110 C. (set to 250 C.)

[0092] 3. Dissolve HMO into water at 1:0.35 ratio (264 g HMO+92 g water). Mix gelatin/HMO into part B, heat to 100 C. and keep for 5 min. (Brix 78)

[0093] 4. At 90 C., add citric acid/stock solution (color)/flavor and mix well until homogeneous.

[0094] 5. Deposit into several silicone molds.

[0095] 6. Remove from mold and polish with carnauba wax after 24 hours.

TABLE-US-00004 TABLE 4 Gelled confection of example 4 Ingredients Amount [g] Pork Gelatin 25.6 Pectin 64030 8 Water 100.4 Sugar 248 63 DE Corn syrup 134 Citric acid 8 Orange flavor 4 CaroCare BC 10% CWS/S (1% solution) 8 HMO, 2-Fucosyllactose (2FL) 264