阅读说明：本技术 快速凝胶组合物及其产品和用途 (Fast gelling compositions and products and uses thereof ) 是由 陈琼 陈文荣 潘佳婷 于 2020-07-17 设计创作，主要内容包括：本发明涉及快速凝胶组合物及其产品和用途。该快速凝胶组合物包含1wt％-65wt％凝胶剂、1wt％-90wt％凝胶促进剂和0.25wt％-65wt％辅助凝胶促进剂,所述快速凝胶组合物为固体形式。本发明的快速凝胶组合物形成凝胶的时间短,例如在10-60min内就能够形成凝胶。本发明的快速凝胶组合物为固体的形式,形成凝胶的过程简单,只需冲调使用即可形成凝胶产品。(The present invention relates to a rapid gelling composition and products and uses thereof. The rapid gelling composition comprises 1 wt% -65 wt% of gelling agent, 1 wt% -90 wt% of gel promoter and 0.25 wt% -65 wt% of auxiliary gel promoter, and the rapid gelling composition is in a solid form. The rapid gelling compositions of the present invention form gels in a short time, e.g., within 10-60 min. The rapid gelling composition of the present invention is in the form of a solid, the process of forming the gel is simple, and the gel product can be formed by only brewing.)

1. A rapid gelling composition comprising 1 wt% to 65 wt% gelling agent, 1.0 wt% to 90 wt% gel promoter, and 0.25 wt% to 65 wt% auxiliary gel promoter;

preferably, the rapid gelling composition comprises one or more of a thickener, a food function ingredient, and a bulking agent;

preferably wherein the rapid gelling composition comprises 1 wt% to 50 wt% of a gel promoter;

preferably wherein the rapid gelling composition comprises 1 wt% to 50 wt% of an auxiliary gel promoter;

preferably wherein the rapid gelling composition comprises from 1 wt% to 35 wt% gelling agent;

preferably, wherein the gelling agent is selected from one or two of carrageenan and gellan gum, the carrageenan is selected from one or two of kappa type and iota type;

preferably, wherein the gel promoter is selected from one or more of animal-derived peptides and plant-derived peptides and amino acids having a molecular weight of 0.5kDa-30 kDa;

preferably, wherein the animal-derived peptides are selected from one or more of collagen peptides, bird's nest peptides, sea cucumber peptides and oyster peptides, and the plant-derived peptides are selected from one or more of corn peptides, soybean peptides and walnut peptides;

preferably, wherein the auxiliary gel promoter is selected from one or more of citric acid, malic acid, fumaric acid, acetic acid, sodium acetate, tartaric acid, lactic acid, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate and sodium dihydrogen phosphate;

preferably wherein the amino acid is one or more of arginine, leucine, tyrosine, phenylalanine, glutamine;

preferably, wherein the thickener is selected from one or more of xanthan gum, lambda carrageenan, gelatin, fish gelatin, sodium alginate, agar, guar gum, konjac gum, locust bean gum, pectin, starch and sodium caseinate;

preferably wherein the filler is selected from one or more of fruit powder, maltodextrin, lactose, sugar alcohols, dextrin and cellulose;

preferably, wherein the food-functional ingredient is selected from one or more of vitamins, minerals, fat powder, polyphenols, plant extract ingredients, probiotics, prebiotics, proteins, polysaccharides, glycosides, flavones, terpenes, sterols, milk mineral salts, yeast beta-glucan, l-carnitine, taurine, melatonin, and coenzyme Q10;

preferably, wherein the prebiotic is dietary fiber selected from one or more of fructo-oligosaccharide, resistant dextrin, inulin, isomalto-oligosaccharide, polydextrose, lacto-oligosaccharide, xylo-oligosaccharide, soybean oligosaccharide, agar powder, and carboxymethyl cellulose;

preferably wherein the vitamins are one or more of vitamin A, B, C, D, E and family K;

preferably wherein the rapid gelling composition further comprises one or more of a sweetener, a flavoring agent, a fragrance, a coloring agent, and an antioxidant;

preferably wherein the sweetener is selected from one or more of erythritol, sucrose, isomalt, sorbitol, xylitol, fructose, glucose, mannitol, maltose, trehalose, erythritol, aspartame, stevioside, sucralose, neotame, mogroside and glycyrrhizin;

preferably, the flavouring is selected from one or more of mint, raspberry, licorice, orange, lemon, grapefruit, caramel, vanilla, cherry and grape flavours;

preferably, the colorant is selected from one or more of natural pigments and synthetic pigments;

preferably, the antioxidant is selected from one or more of rosemary extract and polyphenol; and is

Preferably, the essence is selected from one or more of strawberry essence, passion fruit essence, mango essence, grapefruit essence, orange essence, guava essence, apple essence, juicy peach essence, durian essence, blueberry essence and cranberry essence;

preferably, wherein the natural pigment is selected from one or more of tea yellow pigment, tea green pigment, lithopone, citrus yellow, black bean red, black currant red, safflower yellow, red rice red, red yeast rice red, peanut skin red, turmeric, curcumin, caramel pigment, cherokee rose brown, chrysanthemum yellow extract, cocoa shell color, capsicum orange, capsanthin, blueberry red, radish red, mallow red, roselle red, pale yellow, grape skin red, mulberry red, sea buckthorn yellow, zizyphus vulgaris red, natural amaranth red, acorn shell brown, cochineal red, annatto orange, lutein, copper sodium chlorophyllin, potassium copper chlorophyllin, corn yellow, lingonred, algae blue, gardenia yellow, gardenia blue, vegetable carbon black, alkanna red and shellac red;

preferably wherein the synthetic pigment is selected from one or more of amaranth, carmine, allura red, sunset yellow, lemon yellow, brilliant blue and indigo;

preferably wherein the fast gelling composition further comprises insoluble dispersed particles, which may be selected from one or more of fruit cubes, vegetable cubes and cereals.

2. The rapid gelling composition of claim 1 in the form of a powder, tablet, hard capsule or granule.

3. An edible gel comprising the rapid gelling composition of claim 1 or 2 and water.

4. The edible gel of claim 3 which is a jelly.

5. Use of a combination of a gel promoter and an auxiliary gel promoter to promote the formation of a gel from a rapid gelling composition comprising a gelling agent, wherein the gelling agent is present in an amount of from 1 wt% to 65 wt%, the gel promoter is present in an amount of from 1 wt% to 90 wt%, and the auxiliary gel promoter is present in an amount of from 0.25 wt% to 65 wt%, based on the total amount of the rapid gelling composition, preferably the composition is in solid form;

preferably wherein the rapid gelling composition comprises one or more of a thickener, a food function ingredient, and a bulking agent;

preferably wherein the rapid gelling composition comprises from 1 wt% to 50 wt% of a gel promoter;

preferably wherein the rapid gelling composition comprises from 1 wt% to 50 wt% of an auxiliary gel promoter;

preferably, wherein the rapid gelling composition comprises from 1 wt% to 35 wt% gelling agent;

preferably, wherein the gelling agent is selected from one or two of carrageenan and gellan gum, the carrageenan is selected from one or two of kappa type and iota type;

preferably, wherein the gel promoter is selected from one or more of animal-derived peptides and plant-derived peptides and amino acids having a molecular weight of 0.5kDa-30 kDa;

preferably, wherein the animal-derived peptides are selected from one or more of collagen peptides, bird's nest peptides, sea cucumber peptides and oyster peptides, and the plant-derived peptides are selected from one or more of corn peptides, soybean peptides and walnut peptides;

preferably, wherein the auxiliary gel promoter is selected from one or more of citric acid, malic acid, fumaric acid, acetic acid, sodium acetate, tartaric acid, lactic acid, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate and sodium dihydrogen phosphate;

preferably, wherein the amino acid is one or more of arginine, leucine, tyrosine, phenylalanine, glutamine;

preferably, wherein the thickener is selected from one or more of xanthan gum, lambda carrageenan, gelatin, fish gelatin, sodium alginate, agar, guar gum, konjac gum, locust bean gum, pectin, starch and sodium caseinate;

preferably wherein the filler is selected from one or more of fruit powder, maltodextrin, lactose, sugar alcohols, dextrin and cellulose;

preferably, wherein the food-functional ingredient is selected from one or more of vitamins, minerals, fat powder, polyphenols, plant extract ingredients, probiotics, prebiotics, proteins, polysaccharides, glycosides, flavones, terpenes, sterols, milk mineral salts, yeast beta-glucan, l-carnitine, taurine, melatonin, and coenzyme Q10;

preferably, wherein the prebiotic is dietary fiber selected from one or more of fructo-oligosaccharide, resistant dextrin, inulin, isomalto-oligosaccharide, polydextrose, lacto-oligosaccharide, xylo-oligosaccharide, soybean oligosaccharide, agar powder, and carboxymethyl cellulose;

preferably wherein the vitamins are one or more of vitamin A, B, C, D, E and family K;

preferably wherein the rapid gelling composition further comprises one or more of a sweetener, a flavoring agent, a fragrance, a coloring agent, and an antioxidant;

preferably wherein the sweetener is selected from one or more of erythritol, sucrose, isomalt, sorbitol, xylitol, fructose, glucose, mannitol, maltose, trehalose, erythritol, aspartame, stevioside, sucralose, neotame, mogroside and glycyrrhizin;

preferably, the flavouring is selected from one or more of mint, raspberry, licorice, orange, lemon, grapefruit, caramel, vanilla, cherry and grape flavours;

preferably, the colorant is selected from one or more of natural pigments and synthetic pigments;

preferably, the antioxidant is selected from one or more of rosemary extract and polyphenol; and is

Preferably, the essence is selected from one or more of strawberry essence, passion fruit essence, mango essence, grapefruit essence, orange essence, guava essence, apple essence, juicy peach essence, durian essence, blueberry essence and cranberry essence;

preferably, wherein the natural pigment is selected from one or more of tea yellow pigment, tea green pigment, lithopone, citrus yellow, black bean red, black currant red, safflower yellow, red rice red, red yeast rice red, peanut skin red, turmeric, curcumin, caramel pigment, cherokee rose brown, chrysanthemum yellow extract, cocoa shell color, capsicum orange, capsanthin, blueberry red, radish red, mallow red, roselle red, pale yellow, grape skin red, mulberry red, sea buckthorn yellow, zizyphus vulgaris red, natural amaranth red, acorn shell brown, cochineal red, annatto orange, lutein, copper sodium chlorophyllin, potassium copper chlorophyllin, corn yellow, lingonred, algae blue, gardenia yellow, gardenia blue, vegetable carbon black, alkanna red and shellac red;

preferably wherein the synthetic pigment is selected from one or more of amaranth, carmine, allura red, sunset yellow, lemon yellow, brilliant blue and indigo.

6. Use according to claim 5, wherein the rapid gelling composition further comprises insoluble dispersed particles selected from one or more of fruit cubes, vegetable cubes and cereals.

7. The use according to claim 6, wherein the rapid gelling composition is in the form of a powder, tablet, hard capsule or granule.

Technical Field

The invention belongs to the field of food, and particularly relates to a rapid gelling composition, a product and application thereof.

Background

Gel enhancers are a class of substances that promote the formation of a gel. At present, metal ions, amino acids, and the like are generally used as a gelling accelerator for gelling agents. In the prior art, the gelling agent kappa-carrageenan is usually used in combination with metal ions, such as potassium, calcium, etc. When the addition amount of the metal ions is low, the gel time is long; on the other hand, when the amount of metal ions added is large, the gel gelling time is short but the gel is hard and brittle and is difficult to be taken in. In addition, salt ions, such as potassium ions, are used as coagulants. The long-term and large-amount intake of potassium ions has adverse effects on human bodies. Especially for the heart, when the intake is too high, sudden cardiac arrest may result.

Chinese patent application CN105601956B discloses that Iota type carrageenan is adopted, glutamine is taken as a gel promoter, and gel which has good strength, softness, elasticity and no bleeding is formed. However, the gel time of the colloid in the patent reaches 4-6h, and the process has the defects of overlong processing time, overhigh temperature, low-temperature environment storage requirement and the like, so that the feasibility of the actual formula production has difficulty.

Chinese patent application CN 105778122B discloses that a carrageenan gel which has good strength, is soft and elastic and does not separate out water is prepared by adopting a mixture of Iota type carrageenan and Kappa type carrageenan and taking alanine as a gel accelerator. However, the gel time of the colloid in the patent is as long as 4-6h, and the process has the defects of overlong processing time, overhigh temperature, low-temperature environment storage requirement and the like, so that the feasibility of the actual formula has difficulty.

Chinese patent application CN 108850751A discloses a method for preparing flavor jelly powder and flavor jelly beverage, which adopts carrageenan, konjac glucomannan and potassium chloride as main ingredients in the composition formula, and on one hand, the patent adopts the form of common carrageenan, metal ions and compound colloid to promote the carrageenan to form gel; on the other hand, the jelly is promoted to be gelled by adding ice blocks to realize temperature reduction, but the operation difficulty is higher in actual adding accuracy and adding amount of the ice blocks, and the influence on the whole jelly texture is larger. In the DIY jelly powder disclosed in the Chinese patent application CN105982001A, carrageenan and calcium carbonate (in an acid environment) are used as main gel components, and the jelly powder for dissolving and cooling gel by hot water is invented, however, after the formula of the DIY jelly powder is prepared, the gelation time is too long, the DIY jelly powder can be eaten after being placed for 6 hours at normal temperature or being placed for 2 hours in a cold storage mode, the gelation time is too long, the eating waiting time is too long, and the requirements of fast-paced markets and consumers are difficult to meet.

From the analysis of functional ingredients of added food, the traditional colloid and jelly have no functional ingredients of added food, which is directly related to the factors such as processing problems (high humidity and high heat and the like) of the preparation formulation and easy component degradation caused by high water content of the product.

There is a need in the art for a rapid gelling composition capable of adding food effect ingredients that is capable of forming a gel in a short time.

Disclosure of Invention

In order to solve the problem of too long gel time and avoid the use of metal ions, the gel promoter and the auxiliary gel promoter are adopted as the gel promoter, and the composition of the invention is formed into gel within 10-60 min. In addition, in order to avoid the degradation of the ingredients caused by a heating process, a high-humidity environment and the like and better maintain the stability of the ingredients, the composition adopts a solid form, for example, powder which is a common solid product application form, has a simple and convenient processing mode, and has more advantages in cost compared with the traditional processed jelly.

In one aspect, a rapid gelling composition is provided that includes 1 wt% to 65 wt% gelling agent, 1.0 wt% to 90 wt% gel promoter, and 0.25 wt% to 65 wt% auxiliary gel promoter.

In one embodiment, the rapid gelling composition comprises one or more of a thickener, a food function ingredient, and a bulking agent.

In one embodiment, the quick gelling composition comprises from 1 wt% to 50 wt% of a gel promoter.

In one embodiment, the quick gelling composition comprises from 1 wt% to 50 wt% of an auxiliary gel promoter.

In one embodiment, the rapid gelling composition comprises from 1 wt% to 35 wt% gelling agent.

In one embodiment, the gelling agent is selected from one or both of carrageenan and gellan gum, the carrageenan being selected from one or both of kappa-type and iota-type.

In one embodiment, the gel promoter is selected from one or more of animal-derived peptides and plant-derived peptides and amino acids having a molecular weight of 0.5kDa to 30 kDa.

In one embodiment, the animal-derived peptides are selected from one or more of collagen peptides, bird's nest peptides, sea cucumber peptides, and oyster peptides, and the plant-derived peptides are selected from one or more of corn peptides, soybean peptides, and walnut peptides.

In one embodiment, the auxiliary gel enhancer is selected from one or more of citric acid, malic acid, fumaric acid, acetic acid, sodium acetate, tartaric acid, lactic acid, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate and sodium dihydrogen phosphate.

In one embodiment, the amino acid is one or more of arginine, leucine, tyrosine, phenylalanine, glutamine.

In one embodiment, the thickener is selected from one or more of xanthan gum, lambda carrageenan, gelatin, fish gelatin, sodium alginate, agar, guar gum, konjac gum, locust bean gum, pectin, starch, and sodium caseinate.

In one embodiment, the filler is selected from one or more of fruit powder, maltodextrin, lactose, sugar alcohols, dextrin and cellulose.

In one embodiment, the food functional ingredient is selected from one or more of vitamins, minerals, fat powder, polyphenols, plant extract ingredients, probiotics, prebiotics, proteins, polysaccharides, glycosides, flavones, terpenes, sterols, milk mineral salts, yeast β -glucan, l-carnitine, taurine, melatonin, and coenzyme Q10.

In one embodiment, the prebiotic is a dietary fiber selected from one or more of fructooligosaccharides, resistant dextrins, inulin, isomaltooligosaccharides, polydextrose, lacto-oligosaccharides, xylo-oligosaccharides, soy oligosaccharides, agar powder, carboxymethyl cellulose.

In one embodiment, the vitamins are one or more of vitamin A, B, C, D, E and the K family.

In one embodiment, the rapid gelling composition further comprises one or more of a sweetener, a flavoring agent, a fragrance, a coloring agent, and an antioxidant.

In one embodiment, the sweetener is selected from one or more of erythritol, sucrose, isomalt, sorbitol, xylitol, fructose, glucose, mannitol, maltose, trehalose, erythritol, aspartame, stevioside, sucralose, neotame, mogroside, and glycyrrhizin.

In one embodiment, the flavoring agent is selected from one or more of mint, raspberry, licorice, orange, lemon, grapefruit, caramel, vanilla, cherry, and grape flavoring.

In one embodiment, the colorant is selected from one or more of natural pigments and synthetic pigments.

In one embodiment, the antioxidant is selected from one or more of rosemary extract and polyphenols.

In one embodiment, the essence is selected from one or more of strawberry essence, passion fruit essence, mango essence, grapefruit essence, orange essence, guava essence, apple essence, juicy peach essence, durian essence, blueberry essence, and cranberry essence.

In one embodiment, the natural pigment is selected from one or more of tea yellow pigment, tea green pigment, lithopone, citrus yellow, black bean red, black currant red, safflower yellow, red rice red, monascus red, peanut skin red, turmeric, curcumin, caramel pigment, cherokee rose brown, chrysanthemum yellow extract, cocoa shell color, capsicum orange, capsanthin, blueberry red, radish red, mallow red, roselle red, pale yellow, grape skin red, mulberry red, sea buckthorn yellow, zizyphus, natural amaranth, acorn shell brown, cochineal, annatto, lutein, copper chlorophyllin sodium, copper potassium chlorophyllin, corn yellow, blueberry red, algae blue, gardenia yellow, gardenia blue, plant carbon black, alkanna red, and shellac red.

In one embodiment, the synthetic pigment is selected from one or more of amaranth, carmine, allura red, sunset yellow, lemon yellow, brilliant blue and indigo.

In one embodiment, the rapid gelling composition further comprises insoluble dispersed particles, which may be selected from one or more of fruit cubes, vegetable cubes, and grains.

In one embodiment, the rapid gelling composition is in the form of a powder, tablet, hard capsule or granule.

In yet another aspect, an edible gel is provided comprising the rapid gelling composition of the present invention and water.

In one embodiment, the edible gel is a jelly.

In one aspect, the invention provides the use of a combination of a gel promoter and an auxiliary gel promoter to promote the formation of a gel from a rapid gelling composition comprising a gelling agent, wherein the gelling agent is present in an amount of from 1 wt% to 65 wt%, the gel promoter is present in an amount of from 1 wt% to 90 wt% and the auxiliary gel promoter is present in an amount of from 0.25 wt% to 65 wt%, based on the total amount of the rapid gelling composition.

In one embodiment, the rapid gelling composition comprises one or more of a thickener, a food function ingredient, and a bulking agent.

In one embodiment, the quick gelling composition comprises from 1 wt% to 50 wt% of a gel promoter.

In one embodiment, the quick gelling composition comprises from 1 wt% to 50 wt% of an auxiliary gel promoter.

In one embodiment, the rapid gelling composition comprises from 1 wt% to 35 wt% gelling agent.

In one embodiment, the gelling agent is selected from one or both of carrageenan and gellan gum, the carrageenan being selected from one or both of kappa-type and iota-type.

In one embodiment, the gel promoter is selected from one or more of animal-derived peptides and plant-derived peptides and amino acids having a molecular weight of 0.5kDa to 30 kDa.

In one embodiment, the animal-derived peptides are selected from one or more of collagen peptides, bird's nest peptides, sea cucumber peptides, and oyster peptides, and the plant-derived peptides are selected from one or more of corn peptides, soybean peptides, and walnut peptides.

In one embodiment, the auxiliary gel enhancer is selected from one or more of citric acid, malic acid, fumaric acid, acetic acid, sodium acetate, tartaric acid, lactic acid, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate and sodium dihydrogen phosphate.

In one embodiment, the amino acid is one or more of arginine, leucine, tyrosine, phenylalanine, glutamine.

In one embodiment, the thickener is selected from one or more of xanthan gum, lambda carrageenan, gelatin, fish gelatin, sodium alginate, agar, guar gum, konjac gum, locust bean gum, pectin, starch, and sodium caseinate.

In one embodiment, the filler is selected from one or more of fruit powder, maltodextrin, lactose, sugar alcohols, dextrin and cellulose.

In one embodiment, the food functional ingredient is selected from one or more of vitamins, minerals, fat powder, polyphenols, plant extract ingredients, probiotics, prebiotics, proteins, polysaccharides, glycosides, flavones, terpenes, sterols, milk mineral salts, yeast β -glucan, l-carnitine, taurine, melatonin, and coenzyme Q10.

In one embodiment, the prebiotic is a dietary fiber selected from one or more of fructooligosaccharides, resistant dextrins, inulin, isomaltooligosaccharides, polydextrose, lacto-oligosaccharides, xylo-oligosaccharides, soy oligosaccharides, agar powder, carboxymethyl cellulose.

In one embodiment, the vitamins are one or more of vitamin A, B, C, D, E and the K family.

In one embodiment, the rapid gelling composition further comprises one or more of a sweetener, a flavoring agent, a fragrance, a coloring agent, and an antioxidant.

In one embodiment, the sweetener is selected from one or more of erythritol, sucrose, isomalt, sorbitol, xylitol, fructose, glucose, mannitol, maltose, trehalose, erythritol, aspartame, stevioside, sucralose, neotame, mogroside, and glycyrrhizin.

In one embodiment, the flavoring agent is selected from one or more of mint, raspberry, licorice, orange, lemon, grapefruit, caramel, vanilla, cherry, and grape flavoring.

In one embodiment, the colorant is selected from one or more of natural pigments and synthetic pigments.

In one embodiment, the antioxidant is selected from one or more of rosemary extract and polyphenols.

In one embodiment, the essence is selected from one or more of strawberry essence, passion fruit essence, mango essence, grapefruit essence, orange essence, guava essence, apple essence, juicy peach essence, durian essence, blueberry essence, and cranberry essence.

In one embodiment, the natural pigment is selected from one or more of tea yellow pigment, tea green pigment, lithopone, citrus yellow, black bean red, black currant red, safflower yellow, red rice red, monascus red, peanut skin red, turmeric, curcumin, caramel pigment, cherokee rose brown, chrysanthemum yellow extract, cocoa shell color, capsicum orange, capsanthin, blueberry red, radish red, mallow red, roselle red, pale yellow, grape skin red, mulberry red, sea buckthorn yellow, zizyphus, natural amaranth, acorn shell brown, cochineal, annatto, lutein, copper chlorophyllin sodium, copper potassium chlorophyllin, corn yellow, blueberry red, algae blue, gardenia yellow, gardenia blue, plant carbon black, alkanna red, and shellac red.

In one embodiment, the synthetic pigment is selected from one or more of amaranth, carmine, allura red, sunset yellow, lemon yellow, brilliant blue and indigo.

In one embodiment, the rapid gelling composition further comprises insoluble dispersed particles selected from one or more of fruit cubes, vegetable cubes, and grains.

In one embodiment, the rapid gelling composition is in the form of a powder, tablet, hard capsule or granule.

The invention has the following advantages:

1. the rapid gelling compositions of the present invention form gels in a short time, e.g., within 10-60 min.

2. The rapid gelling composition of the present invention is in the form of a solid, the process of forming the gel is simple, and the gel product can be formed by only brewing. The product has the advantages of high gel forming speed, excellent texture, simple processing and low cost, and has a plurality of advantages for industrialization. Since the rapid gelling composition of the present invention is in the form of a solid, food effect ingredients can be added and degradation due to processing processes such as high humidity and high heat, and high water content, etc. is avoided.

3. Avoiding the use of long-term, excessive metal ions, such as sodium and potassium ions, is beneficial to health.

Detailed Description

The following is provided to further illustrate the invention.

As used herein, "%" or "wt%" refers to weight percent unless otherwise specified.

The invention relates to a quick-gelling composition comprising 1.00 wt% -65.00 wt% of a gelling agent, 1.0 wt% -90 wt% of a gel promoter and 0.25 wt% -65 wt% of an auxiliary gel promoter. The instant quick gelling compositions can form gels in a short time, which is achieved using a gel promoter and a secondary gel promoter.

The rapid gelling compositions of the present invention may form a gel in 10 to 60 minutes, e.g., 15, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55 minutes. Preferably, the fast gelling compositions of the present invention may be free of metal ions as coagulants. The metal ions may be various metal ions such as sodium ions and potassium ions. The rapid gelling compositions of the present invention may be in solid form, e.g., powder, tablet, hard capsule, granule form, and may be used by reconstitution to form a gelled product.

As used herein, "fast gelling composition" refers to a composition capable of forming a gel that contains a gelling agent. The type of gelling agent may not be limited, but preferably, the gelling agent used herein is one or more of kappa-type, iota-type carrageenan, and gellan gum. The gelling agent may be present in an amount of 1.00 wt% to 65.00 wt%, for example 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, or 60 wt%, based on the total weight of the rapid gelling composition. In one embodiment, the rapid gelling composition comprises from 1.0 wt% to 35 wt% gelling agent.

In the instant quick gelling compositions, acting as coagulants are gel accelerators and auxiliary gel accelerators.

As used herein, "gel enhancer" refers to a polypeptide or amino acid composition having a gel time that shortens the gel time of the colloid to within 1 h. The gel promoter may be one or more selected from animal-derived peptides and plant-derived peptides and amino acids with molecular weight of 0.5-30 kDa. For example, the animal-derived peptide may be selected from one or more of collagen peptide, bird's nest peptide, sea cucumber peptide, and oyster peptide. The plant-derived peptide may be selected from one or more of corn peptide, soybean peptide and walnut peptide. These gel promoters may have a molecular weight of 500, 1000, 1500, 2000, 3000Da or 30 kDa. For example, the dietary polypeptide is a collagen peptide having a molecular weight of 1000 Da. The gel promoter may be present in an amount of 1.0 wt% to 90 wt%, for example 5, 10, 15, 20, 25, 30, 35, 45, 55, 65, 75 or 85 wt%, based on the total weight of the rapid gelling composition. In one embodiment, the quick gelling composition comprises 5% to 30% gel promoter. In another embodiment, the quick gelling composition comprises from 2.5% to 50% of a gel enhancer.

As used herein, "secondary gel promoter" refers to an ingredient that provides protons in the system. For example, the auxiliary gel accelerator may be selected from one or more of citric acid, malic acid, fumaric acid, acetic acid, sodium acetate, tartaric acid or their salts, lactic acid, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate. The auxiliary gel promoter is present in an amount of 0.25 wt% to 65 wt%, for example 1, 5, 10, 15, 20, 25, 30, 40, or 50 wt%, based on the total weight of the rapid gelling composition. In one embodiment, the quick gelling composition comprises 1% to 50% of an auxiliary gel accelerator. In one embodiment, the quick gelling composition comprises 1% to 6% of an auxiliary gel accelerator. In another embodiment, the quick gelling composition comprises 1.25% to 7.5% of a secondary gel promoter.

The quick gelling compositions of the present invention may comprise a thickening agent. The thickener is selected from one or more of xanthan gum, lambda-type carrageenan, gelatin, fish gelatin, sodium alginate, agar, guar gum, konjac gum, locust bean gum, pectin, starch, and sodium caseinate. The thickener may be present in an amount of 0.8 wt% to 10 wt%, for example 2, 3, 4, 5, 6, 7, 8 or 9 wt%, based on the total weight of the rapid gelling composition. In one embodiment, the thickener is present in an amount of 1.25 wt% to 7.5 wt%. In another embodiment, the thickener is present in an amount of 2.5 wt%.

The rapid gelling compositions of the present invention may comprise a food-functional ingredient. The food effective component can be one or more selected from vitamins, minerals, oil powder, polyphenols, plant extract components, prebiotics, proteins, polysaccharides, glycosides, flavones, terpenes, sterols, milk mineral salts, yeast beta-glucan, L-carnitine, taurine, melatonin and coenzyme Q10. The prebiotic may be a dietary fibre. The dietary fiber can be one or more selected from fructo-oligosaccharide, resistant dextrin, inulin, isomaltooligosaccharide, polydextrose, lacto-oligosaccharide, xylo-oligosaccharide, soybean oligosaccharide, agar powder, and carboxymethyl cellulose. The vitamin may be A, B, C, D, E, K vitamin. The food function ingredient is present in an amount of 5 wt% to 90 wt% based on the total weight of the rapid gelling composition.

The rapid gelling compositions of the present invention may comprise a filler. The filler may be selected from one or more of fruit powder, maltodextrin, lactose, dextrin, sugar alcohol and cellulose. The filler is present in an amount of 5 wt% to 90 wt%, for example 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, or 85 wt%, based on the total weight of the rapid gelling composition.

The rapid gelling compositions of the present invention may comprise a food function ingredient and a bulking agent. The food function ingredient and bulking agent are present in an amount of 5 wt% to 90 wt% based on the total weight of the rapid gelling composition.

The rapid gelling compositions of the present invention may also comprise one or more of sweeteners, flavoring agents, flavors, colorants, antioxidants. The kinds of the sweetening agent, the flavoring agent, the essence, the coloring agent, the antioxidant and the thickener are not particularly limited. The flavouring may be selected from one or more of mint, raspberry, licorice, orange, lemon, grapefruit, caramel, vanilla, cherry and grape flavours. The sweetener may be selected from one or more of erythritol, sucrose, isomalt, sorbitol, xylitol, fructose, glucose, mannitol, maltose, trehalose, erythritol, aspartame, stevioside, sucralose, neotame, mogroside, and glycyrrhizin. The colorant may be selected from one or more of natural pigments and synthetic pigments. The natural pigment may be selected from one or more of tea yellow pigment, tea green pigment, lithopone, citrus flava, black bean red, black currant red, safflower yellow, red rice red, monascus red, peanut skin red, turmeric, curcumin, caramel pigment, cherokee rose brown, chrysanthemum yellow extract, cocoa shell color, capsicum orange, paprika red, blueberry red, radish red, mallow red, roselle red, pale butterflybush yellow, grape skin red, mulberry red, sea buckthorn yellow, zizyphus vulgaris color, natural amaranth red, acorn hull brown, cochineal carmine, annatto, lutein, sodium copper chlorophyllin, potassium copper chlorophyllin salt, corn yellow, blueberries, algae blue, gardenia yellow, gardenia blue, plant carbon black, alkanna red and shellac red. The synthetic pigment may be selected from one or more of amaranth, carmine, allura red, sunset yellow, lemon yellow, brilliant blue and indigo. The antioxidant may be selected from one or more of vitamin E, rosemary extract and polyphenol.

The present quick gelling compositions may also comprise one or more of fruit bits, vegetable bits, and grains to increase the mouthfeel and taste of the final product. The rapid gelling composition of the present invention may be in the form of powder, tablet, hard capsule, granule.

Edible gels can be produced by reconstituting the instant quick gelling compositions with water. The gel concentration of the rapid gelling composition after reconstitution is 0.23%, preferably 0.3-2.5%. The edible gel may be a jelly.

The invention also relates to the use of a combination of a gel promoter and an auxiliary gel promoter to promote the formation of a gel from a rapid gelling composition comprising a gelling agent. In one embodiment, the gelling agent is present in an amount of 1 wt% to 65 wt%, the gel promoter is present in an amount of 1.0 wt% to 90 wt%, and the auxiliary gel promoter is present in an amount of 0.25 wt% to 65 wt%, based on the total weight of the rapid gelling composition, said composition being in solid form. The above description relating to fast gelling compositions is equally applicable to the use of the present invention.

To facilitate an understanding of the invention, exemplary embodiments are provided below. It is to be understood that these embodiments are illustrative only and not restrictive. The scope of the invention is to be determined solely by the scope of the appended claims.