COMPOSITION IN THE FORM OF COMPACTED PARTICLES AND USE THEREOF

Abstract

The present invention relates to a composition in the form of compacted particles, comprising at least 5 wt %, preferably at least 10 wt %, more preferably at least 15 wt %, of gelatin and/or collagen hydrolysate.

Claims

1. A composition comprising at least 5 wt % of gelatin and/or collagen hydrolysate in the form of compacted particles.

2. The composition according to claim 1, comprising at least 40 wt % of gelatin and/or collagen hydrolysate.

3. The composition according to claim 1, further comprising at least one component, which is water-soluble at room temperature.

4. The composition according to claim 1, wherein the compacted particles are produced by compaction of a substantially dry solid material mixture.

5. The composition according to claim 4, wherein the solid material mixture contains bound water and does not contain any free water.

6. The composition according to claim 1, wherein the compacted particles have a mean particle diameter of from 0.8 to 4.2 mm.

7. The composition according to claim 1, wherein the compacted particles have a bulk weight of from 350 to 800 g/l.

8. The composition according to claim 1, wherein the composition comprises gelatin which has an amorphous proportion of less than 25%.

9. The composition according to claim 8, wherein the composition comprises 20 to 80 wt % of collagen.

10. The composition according to claim 8, wherein the composition comprises 10 to 80 wt % of gelatin.

11. The composition according to claim 9, wherein the collagen hydrolysate has a mean molecular weight of from 1,000 to 8,000 Da.

12. A method for the production of confectionery products, wherein the method comprises dissolving the composition of claim 8 in water at 60 to 90 C., such that a solution having a solid material content of from 33 to 60 wt % results.

13. The composition according to claim 1, wherein the composition comprises gelatin which has an amorphous proportion of 98% or more.

14. The composition according to claim 13, further comprising at least one component selected from one or more sugars, oligosaccharides and/or sugar substitutes.

15. The composition according to claim 14, comprising 50 to 95 wt % of sugar, oligosaccharides and/or sugar substitutes.

16. A method for the production of desserts wherein the method comprises dissolving the composition of claim 13 in water at 10 to 40 C., such that a solution having a solid material content of less than 30 wt % results.

17. The composition according to claim 1, further comprising one or more components selected from flavourings, colourings, acid regulators, emulsifiers, stabilisers, wetting agents, and preservatives.

18. The composition according to claim 2, comprising at least 80 wt % of gelatin and/or collagen hydrolysate.

19. The composition according to claim 6, wherein the compacted particles have a mean particle diameter of from 1.3 to 2.8 mm.

20. The composition according to claim 7, wherein the compacted particles have a bulk weight of from 400 to 700 g/l.

Description

BRIEF DESCRIPTION OF THE DRAWING

[0036] These and further advantages of the invention will be explained in greater detail on the basis of the following practical examples with reference to the drawing, in which:

[0037] FIG. 1: shows a flow diagram for the production of gummy sweets from compacted particles according to the invention.

EXAMPLES

Example 1

[0038] Compacted particles containing gelatin and collagen hydrolysate for the production of Beauty gummy sweets.

[0039] A mixture was produced from 28.6 wt % of powdered gelatin (particle size <0.2 mm; bulk weight 582 g/1) and 71.4 wt % of a collagen hydrolysate (particle size <0.150 mm; bulk weight 304 g/1), which is obtainable from GELITA AG under the name Verisol. In order to prevent sticking during the compaction, 0.01 wt % of magnesium stearate was additionally added. This mixture was subjected to a compaction process, wherein the proportion having a particle size between 1 and 4 mm was defined as desired end product (desired granular product).

[0040] The mixture was compacted at a rate of 80 kg/h and under a pressure of 40 kN, and was ground and sieved. The yield for one compaction cycle was 72%. There were no oversized grains, since the fine grain proportion of 28% was directly fed back continuously to the compaction process.

[0041] The desired granular product proportion had a mean grain size of 3 mm and a grain size distribution of from 0.8 to 3.8 mm.

[0042] The obtained particles (agglomerates of gelatin and collagen hydrolysate) were used for the production of gummy sweets having an active substance proportion (proportion of Verisol collagen hydrolysate) of approximately 30 wt %. The production sequence for this is similar to the production of standard gummy sweets, but with a composition of the casting compound resulting from the modified recipe. This had, in this example, a water content of 35 wt % instead of the usual 25 wt %, whereby the process included a longer drying time in order to achieve the water content of less than 20 wt %, which is important for the end product.

[0043] The process sequence was executed in accordance with the flow diagram illustrated in FIG. 1. The recipe used was formed of the components specified in Table 1.

TABLE-US-00001 TABLE 1 Component Proportion in wt % Sucrose 17.0 Glucose syrup 42 DE (dextrose units) 22.7 Compacted particles according to the 32.4 invention Water 24.6 Citric acid 50% 3.2 Flavourings and Colourings as required Anti-stick agents as required Sum 100.0

[0044] The end product had the properties typical for gummy sweets.

Example 2

[0045] Compacted particles containing gelatin and collagen hydrolysate for the production of reduced-sugar gummy sweets.

[0046] A mixture was produced from 24 wt % of powdered gelatin (particle size <0.2 mm; bulk weight 612 g/l) and 76 wt % of a collagen hydrolysate (particle size <0.15 mm; bulk weight 320 g/l), which is obtainable from GELITA AG under the name Peptiplus. In order to prevent sticking during the compaction, 0.01 wt % of magnesium stearate was additionally added. This mixture was subjected to a compaction process, wherein the proportion having a particle size between 1 and 4 mm was selected as the desired granular product.

[0047] The mixture was compacted at a rate of 73 kg/h and under a pressure of 45 kN, and was ground and sieved. The yield for one compaction cycle was 75%. There were no oversized grains, the fine grain proportion of 25% was directly fed back continuously to the compaction process.

[0048] The desired granular product proportion had a mean grain size of 3 mm and a grain size distribution of from 0.8 to 3.8 mm.

[0049] These particles were used for the production of gummy sweets having a sugar content reduced by 30%. The production was performed as described in Example 1, but with a modified recipe, which made it possible to set the water content of the casting solution to approximately 30 wt %, which required a shorter drying time compared to Example 1.

[0050] The recipe used was formed of the components specified in Table 2.

TABLE-US-00002 TABLE 2 Component Proportion in wt % Sucrose 19.5 Glucose syrup 42 DE 25.9 Compacted particles according to the 24.8 invention Water 28.1 Citric acid 50% 1.7 Sum 100.0

[0051] The end product had the properties typical for gummy sweets.

Example 3

[0052] Complete compound based on instant gelatin for the production of jelly

[0053] A mixture was produced from 10 wt % of instant gelatin (particle size <0.17 mm; bulk weight 347 g/l), 88.3 wt % of castor sugar (fine-grain sucrose), 1.7 wt % of citric acid powder, and appropriate amounts of flavourings and colourings. This mixture was subjected to a compaction process, wherein the proportion having a grain size between 0.1 and 0.5 mm was selected as the desired granular product.

[0054] The mixture was compacted at a rate of 81 kg/h and under a pressure of 80 kN, and was ground and sieved. The resultant desired granular product proportion had a bulk weight of 684 g/l.

[0055] By stirring 120 g of these particles according to the invention into 500 ml of cold water, the ready-to-eat jelly product was obtained after a defined cooling time.

Example 4

[0056] Dietary supplement based on a collagen hydrolysate, calcium lactate, and vitamin D

[0057] A mixture was produced from 37 wt % of a collagen hydrolysate (particle size <0.16 mm; bulk weight 374 g/l), which is obtainable from GELITA AG under the name Fortibone, 27 wt % of calcium lactate, and 0.03 wt % of vitamin D. The bulk weight of the mixture was 467 g/l. This mixture was subjected to a compaction process, wherein two proportions having a grain size, respectively, between 0.1 and 0.25 mm and between 0.8 and 1.0 mm were selected as the desired granular product.

[0058] The mixture was compacted at a pressure of 50 kN, and was ground and sieved.

[0059] Hard capsules were filled with the particles thus produced. The filling of the hard capsules was significantly easier than when filling the capsules with the fine-powdered starting materials on account of the good pourability of the product, and there was no risk of segregation of the filling material during the filling process.

[0060] Due to the higher bulk weight, it was possible to achieve a filling degree higher by 55% and 95%, respectively, compared to the non-compacted powder mixture, wherein the mixing of the two different desired granular product proportions proved to be particularly advantageous. The corresponding values can be found in Table 3.

[0061] The recommended daily dose of capsules can thus be significantly reduced.

TABLE-US-00003 TABLE 3 Powder Compacted mixture particles Compacted particles Particle size <0.16 mm Proportion Proportion 0.8-1.0 mm and 0.8 to 1.0 mm proportion 0.1-0.25 mm at a ratio of 2:1 Filling 0.22 g 0.34 g 0.43 g quantity Filling degree 100% 155% 195%