PLANT BASED READY TO CONSUME GEL PRODUCTS WITH NO ADDED SUGAR AND THEIR USE IN DELIVERY OF AGENTS

Abstract

The present invention relates to ready to consume gel confectionary food products having no added sugar or any stereoisomers thereof or any sugar substitutes, including methods of their preparation.

Claims

1.-26. (canceled)

27. A food product comprising at least one plant-based fiber, at least one plant-based starch, at least one stable gel forming polysaccharide, at least one plant-based gelling agent, at least one buffer agent and water; wherein said food product is free of sugar or any stereoisomers thereof or any sugar substitutes; and is a ready to consume gel confectionary product.

28. A food product according to claim 27, wherein said food product has no added sugar or any stereoisomers thereof or any sugar substitutes.

29. A food product according to claim 27, comprising 0 to 8% weight of sugar or any sugar substitutes; and is a ready to consume gel confectionary product.

30. A food product according to claim 27, wherein said at least one plant-based fiber is selected from fructo-oligosaccharide (FOS), inulin, chicory root fibers, Isomaltooligosaccharide (IMO) and any combinations thereof.

31. A food product according to claim 27, wherein said at least one plant-based fiber is at least 60% of said product.

32. A food product according to claim 27, wherein said at least one plant-based starch is selected from tapioca starch, corn starch, potato starch, native corn starch, arrowroot, sago and any combinations thereof.

33. A food product according to claim 27, wherein said at least one plant-based starch is at least 0.01% of said product.

34. A food product according to claim 27, wherein said at least one stable gel forming polysaccharide is selected from Agar Agar, Carrageenan, Gum Arabic, Guar gum, Xanthan gum, locust bean gum, and any combinations thereof.

35. A food product according to claim 27, wherein said at least one stable gel forming polysaccharide is at least 0.01% of said product.

36. A food product according to claim 27, wherein said at least one plant-based gelling agent is pectin.

37. A food product according to claim 27, wherein said at least one plant-based gelling agent is at least 1% of said product.

38. A food product according to claim 27, wherein said at least one buffering agent is selected from Tri Sodium Citrate, Sodium Ascorbate and any combinations thereof.

39. A food product according to claim 27, further comprising at least one emulsifying agent being at least 0.1% of said product.

40. A product comprising at least one plant-based fiber, at least one plant-based starch, at least one stable gel forming polysaccharide, at least one plant-based gelling agent, at least one emulsifying agent, at least one active agent and water; wherein said product has no added sugar or any stereoisomers thereof or any sugar substitutes and is a ready to consume gel confectionary product.

41. A product according to claim 40, wherein said at least one active agent is selected from: a pro-biotic agent, a dietary supplement agent, an anti-inflammatory agent, an anti-oxidizing agent, a pharmaceutically active agent and any combinations thereof.

Description

DETAILED DESCRIPTION OF THE PRESENT INVENTION

[0054] In the following detailed description, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, it will be understood by those skilled in the art that the present invention may be practiced without these specific details. In other instances, well-known methods, procedures, and components have not been described in detail so as not to obscure the present invention.

[0055] General Procedure of Manufacturing of a Product of the Invention:

[0056] Process for the preparation of a product of the invention: Step (a) a mixture of 5-30% water, 0.17%-0.40% buffer, 1.6-2.5% pectin, 0.01-5% Agar Agar, 0.01-1% tapioca starch. The mixture is heated to a temperature of 120 C for 10 minutes time. Step (b) 60-90% of fiber is added to the mixture. Step (c) the mixture with the plant-based fiber is vacuumed for 10 minutes time. Step (d) additional flavoring and coloring agents are added to the mixture from step (c) The resulting mixture is poured into a form.

[0057] Table 1 below provides typical examples of products manufactured according to the above general procedure.

TABLE-US-00001 TABLE 1 #1 #2 #3 #4 #5 #6 #7 #8 Ingredient % % % % % % % % Chicory root 67.0 79.0 90.1 82.6 83.5 80.5 82.6 82.6 Filler/Binder fiber Pectin 1.8 1.8 1.8 0.9 2.3 1.8 1.8 1.8 Gelling Agent Trisodium 0.28 0.28 0.28 0.28 0.28 0.28 0.28 0.28 Buffering citrate agent Agar Agar 1.0 1.0 1.0 1.0 1.0 3.0 3.0 1.0 Stabilizer Tapioca 1.0 1.0 1.0 1.0 1.0 5.1 1.0 1.0 Stabilizer Starch Water 28.92 16.92 5.8 14.22 12.42 9.22 11.32 13.32 Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0

[0058] Product Characteristics:

[0059] #1 Final product had high water content and less stable—Aw=0.78.

[0060] #2 Final product had high water content and less stable—Aw=0.72.

[0061] #3 Final product had too low water content and crystalized in the process before depositing. Texture of product was hard.

[0062] #4 Final product did not gel, and the texture was soft. AW=0.68.

[0063] #5 Final product had too low water content and crystalized in the process before depositing. Texture of product was hard. AW=0.65.

[0064] #6 Final product did not gel, and the texture was soft.

[0065] #7 The final product had non-homogeneous crystallizations.

[0066] #8 The final product provided gel form confectionary product. AW=0.62

[0067] While certain features of the invention have been illustrated and described herein, many modifications, substitutions, changes, and equivalents will now occur to those of ordinary skill in the art. It is, therefore, to be understood that the appended claims are intended to cover all such modifications and changes as fall within the true spirit of the invention.