Patent Application
20220249368
The object of the present invention is a process for shaping a chewable oral form such as a gum, with characteristics similar to those of gelatin and with a pleasant texture and taste.
In particular, the invention comprises a process of shaping an oral form that comprises a first stage of hydration of the agar-agar and locust bean gum gelling agent; a second stage of incorporation of components of the agar matrix; a third stage of incorporation of the active ingredient; a fourth stage of cooking the mixture; a fifth stage of flavoring; a sixth stage of molding and gelling; and, a seventh stage of demoulding, degreasing and drying to provide a composition with an agar-agar matrix and locust bean gum, where the texture allows it to be chewed and ingested without difficulty.
Similarly, the oral form according to the present invention comprises an agar-agar matrix in combination with gums such as locust bean gum and/or sugar; glycerin; inulin; flavors; citric acid; coatings and water to complete the composition that includes active ingredients.
The shaped form incorporates a composition based on active ingredients of a nutraceutical or pharmaceutical nature avoiding crosslinking problems so that active ingredients with melting points higher than 40° C. can be incorporated.
Similarly, this also includes a chewable oral form suitable for the intake of active ingredients in vegans or those who by culture do not consume substances of animal origin.
The chewable oral form is made from an agar matrix, where the texture has been modified in such a way that it can be chewed and ingested by any type of patient.
The agar matrix chewable oral form provides a strong rubbery texture upon modification based for example on packaging, shipping and ambient temperature.
It has adequate stability at a temperature of 40° C., important in tropical countries, so that the oral chewable form preserves its structure under these conditions and at the same time is an easy-to-ingest alternative for the general consumer, preserving a soft texture to the chew.
Additionally, the oral chewable form melts at average body temperature with excellent flavor release.
Thus, a short-textured chewable oral form is provided, forming a stable product that is easy to chew and ingestable.
Among others, the oral form also comprises active nutritional ingredients such as vitamins, minerals, natural products, botanicals and herbs; as well as active pharmaceutical ingredients such as drugs with therapeutic properties at the digestive and metabolic system level, cardiovascular system, genitourinary and hormonal system, musculoskeletal system, nervous system, antiparasitics, respiratory system, analgesics and antipyretics, without excluding all those contemplated in the index of pharmacological substances and drugs included in the Anatomical, Therapeutic, Chemical Classification System (ATC).
The chewable oral form of agar matrix according to the present invention comprises a formulation that achieves a balance in the mixture of the aforementioned components to provide a matrix that can be industrially processed and that has stability during a shelf life of 2 years.
The present invention is thus applicable to the nutritional or health area since it provides an oral form with outstanding texture, visual shape and flavor capable of supplying the desired amount of an active ingredient.
Adding nutrients to easily ingested products is a practice that dates back to the early 19th century, when the French chemist Boussingault recommended adding iodine to table salt to prevent goiter in South America.
In 1918, in Denmark, margarine was fortified with concentrated vitamin A and in 1931 in the USA, whole milk was fortified with vitamin D. As for cereals, the fortification of breakfast cereals began in the middle of the 20th century, specifically in 1941.
Another of the first products that were manufactured under the name of fortified foods was a mixture of basic flour with fish meals to achieve a higher protein intake, another food fortification process was to add iodine to milk to prevent problems of hypothyroidism in endemic areas.
Consumers are increasingly aware of the need to eat foods that provide functional elements to their diet that are beneficial for their health and well-being. Therefore, a current need is good nutrition, with enriched forms that help add the necessary nutritional requirements to the human body.
In Latin America, in general, child malnutrition is a recurring social problem that affects the majority of the population regardless of socio-economic levels. Poor nutrition is mainly caused by not consuming food with enough nutrients required by the body (proteins, vitamins, minerals and antioxidants, among others).
It was also found that in some Latin American countries such as Colombia, 32.2% of children between 1 and 4 years old and 37.6% of children between 5 and 12 years old suffer from anemia due to poor nutrition (Instituto Colombiano de Bienestar Familiar ICBF, 2005) and that children in general are deficient in vitamin by not consuming foods that provide them with a balanced diet
Several oral forms of ingestion have been known with different sensory characteristics, most of them rejected by the consumer for their appearance, taste and texture.
There are developments in the state of the art, such as that disclosed in European patent EP1074183 by Aoki, Miwa et al., which illustrates a food gelatin containing 0.3-1.2% by weight of agar, 0.01-0.6% by weight of xanthan gum and 0.01-0.6% by weight of locust bean gum as gelling agents, characterized by having sarcocarp like granules and texture obtained by a process in which gelling agents are mixed in a ratio of xanthan gum to locust bean gum between 1 to 4 and 4 to 1 in an amount of agar that exceeds a total amount of xanthan gum and locust bean gum, with the mixture heated to obtain a solution, after which this solution is cooled to obtain a gel, and the resulting gel is frozen and thawed to obtain a gum. This development is viable in the conformation and molding of gums but it is made based on gelatin of animal origin, which is not suitable for all types of consumers due to its origin, appearance, taste and texture.
Another development of the art is defined in U.S. Pat. No. 7,067,150 to Farber, Michael et al., Which discloses oral delivery systems for functional ingredients, such as drugs, nutritional supplements, botanicals and vitamins.
Delivery systems comprise an ingestible matrix within which the functional ingredients are dispersed substantially uniformly and completely and in which degradation of the functional ingredients is minimized where the matrix comprises one or more carbohydrates; one or more sugar, sugar syrup and/or sugar alcohol; one or more hydrocolloids comprising gelatin; one or more polyhydric alcohols; one or more sources of mono or divalent cations, and water.
The combination of carbohydrates and hydrocolloids in the matrix ensures that the delivery system easily retains the solvent component and therefore prevents separation of the solvent from other components of the matrix.
The invention also provides methods for preparing and using delivery systems. This development also bases the matrix of the oral form in gelatin of animal origin, so it is not a suitable solution for all types of consumer.
As shown by said prior art, within the oral forms with greater acceptance by the consumer, there are gums made from gelatin, due to their gelling properties, which are the preferred alternative in formulations of pharmaceutical or nutraceutical forms. Suitable gelatin substitutes with gelling properties are starch, carrageenan, and agar.
Agar is an effective gelling agent of vegetable origin, on which it is possible to produce a non-sticky gel with a crunchy texture. Agar is made from red algae including Gelidium, Euchema, and Gracilaria and has special properties, unlike other gelling agents, and is applicable to various uses.
Gums made from agar are positioned in a very dynamic market that is at the forefront of new consumer requirements, where consumer trends today are marked by having products that can be verifiable (Non-GMO, Organic, Halal, Kosher), so that a material from a plant has a greater facility to be verified compared to any product of animal origin. Other types of factors to evaluate include consumers based on religious groups, ethnic groups, vegetarians/vegans, health reasons associated with the needs of patients and/or consumers.
Additionally, the stability and performance of the agar, the low sensitivity to heat or humidity, its ability to avoid cross-linking, the low sensitivity to pH, and the advantages compared to the reduction of the migration of water from the outside as well as high mechanical strength, advantageous organoleptic properties such as neutral taste, odorlessness, clarity/gloss and easy chewing and ingestion among others, position it as an alternative of choice due to its physical and chemical properties that favor production processes and facilitate its acceptance by the consumer in general.
On the other hand, the need to supply vitamins, minerals, botanical-based nutraceutical compositions or simply pharmaceutical active ingredients that are easy to ingest, is of vital importance in recent times, in a time where stress, fatigue, difficulty sleeping which are one of the biggest population problems, where minerals and vitamins are a natural alternative to meet this need.
Additionally, several clinical and meta-analysis studies have been carried out that show a significant impact on the reduction of migraines, lower probability of colon rectal cancer, improvement of calcium absorption in the bones and constipation. Due to changes in eating habits and the decrease in the magnesium content in food, the daily intake of magnesium in the population is deficient, for which it is beneficial to supplement.
The chewable forms are a solution for the administration of vitamins, minerals, nutraceutical compositions based on botanicals or simply active ingredients of an easy-to-take pharmaceutical nature.
Chewable forms such as gums are a comfortable, available and convenient alternative as a food supplement, as they can be consumed at any time, no water is required and they are easy to swallow. However, for active ingredients with melting points above 40° C., the chewable gel forms on the market are not a viable alternative.
Therefore, another important problem to be solved is that in addition to forming a chewable oral form based on gel of plant origin, it is to create a chewable oral gel form of plant origin that also includes a matrix that overcomes the cross-linking problems very common in gelatin-based preparations and that can integrally incorporate active ingredients with melting points higher than 40° C., where the chewable gel forms on the market offer no alternative.
Accordingly, a first object of the present invention is to avoid the disadvantages of the prior art.
More particularly, a main object of the present invention is to generate a chewable oral form with a matrix of plant origin such as agar and to formulate within said matrix natural or synthetic compounds with nutritional or pharmaceutical properties, whose organoleptic properties provide a better experience to the consumer.
In particular, an oral form with a matrix of plant origin with similar characteristics compared to gelatin of animal origin, which overcomes the very common cross-linking problems in gelatin preparations, so that it can incorporate active ingredients with melting points above 40° C.
A no less important object is to form a chewable oral form suitable for the intake of active ingredients in vegans or those who by culture do not consume substances of animal origin where the texture has been modified in such a way that it is susceptible to be chewed and ingested in any type of patient.
Another important object comprises an agar matrix chewable oral form that provides a strong rubbery texture upon modification based for example on packaging, transportation, ambient temperature and stable, important in tropical countries, so that the chewable oral form retain its shape and at the same time for consumption, retain a soft texture when chewing and melting at body temperature with excellent flavor release.
Particularly an object of the invention is a process for shaping a chewable oral form that comprises a first stage of hydration of the agar-agar and locust bean gum gelling agent; a second stage of incorporation of components of the agar matrix; a third stage of incorporation of the active ingredients; a fourth stage of cooking the mixture; a fifth stage of flavoring; a sixth stage of molding and gelling; and, a seventh stage of demoulding, degreasing and drying.
An also important object is to form a chewable oral form comprising an agar-agar matrix in combination with gums such as locust bean gum and/or sugar; glycerin; inulin; flavors; citric acid; coatings and water to complete the composition that includes active ingredients from vitamins, minerals, natural, botanical and herbal products; as well as pharmaceutical active ingredients such as drugs with therapeutic properties at the level of the digestive and metabolic system, cardiovascular system, genitourinary and hormonal system, musculoskeletal system, nervous system, antiparasitics, respiratory system, analgesics and antipyretics, without excluding all those contemplated in the index of pharmacological substances and drugs included in the Anatomical, Therapeutic, Chemical Classification System (ATC).
The novel features that are considered as the foundation of the invention are set forth in particular in the appended claims and the additional advantages thereof, will be better understood on the following detailed description with the preferred embodiments.
The object of the present invention is a chewable oral form with an agar-agar matrix in combination with gums such as locust bean gum and/or sugar; glycerin; inulin; flavors; citric acid; coatings and water to complete the composition that includes active ingredients from vitamins, minerals, natural, botanical and herbal products; as well as pharmaceutical active ingredients.
In particular, the invention comprises an oral form with a matrix of plant origin, so as to provide a composition based on active ingredients of a nutraceutical or pharmaceutical nature so that it can incorporate active ingredients with melting points above 40°.
The agar matrix chewable oral form provides a strong rubbery texture to modification based for example on packaging, transportation, ambient temperature and stable at a temperature of 40° C., important in tropical countries, so that the oral chewable form retain its shape and at the same time for consumption, retain a smooth texture when chewing, melting at body temperature with excellent flavor release.
Thus, a short-textured chewable oral form is formed, forming a product that is easy to chew and swallow. Agar is a non-branched polysaccharide obtained from the cell wall of several species of algae of the Gelidium, Euchema and Gracilaria genera, resulting, depending on the species, with characteristic properties and colors.
Chemically agar is a polymer of galactose subunits; a result of the mixture of two types of polysaccharides: agaropectin and agarose. The polysaccharides in agar are part of the algae cell wall structure. In the presence of water it has gelatinous properties and is widely used in bacteriology as a culture medium.
However, the present invention aims to use agar for the development of a matrix that will provide gelatinous characteristics to a composition that can include nutraceutical or pharmaceutical active ingredients. Gums, for their part, are resinous substances, polysaccharides soluble in water, with sticky characteristics, have high molecular weight and are structurally complex. Its consistency is solid, but it can vary according to its origin, the process conditions and particularly it is characterized by elasticity, they have the property of forming gels and increasing viscosity, hence they are widely used in the food and pharmaceutical industry, due to to their emulsifying, stabilizing and thickening properties. Some examples of gums for food and pharmaceutical use include but are not limited to: gums extracted from marine plants (such as agar and alginates), gums extracted from seeds of land plants, gums obtained as exudates from terrestrial plants (such as gum arabic, tragacanth gum, carob gum), gums obtained from microbiological processes, such as xanthan gum, among other types of gums available and applicable in both industries within these classifications The carob gum stands out for the present invention, which behaves as a coadjuvant agent which does not add to the gel strength in a mixture with agar but it does allow to modify the structure of the agar allowing it to resemble gelatin in the process and generating a less short structure at the time of the bite.
For the present invention, the manufacture of the oral chewable form is developed from the combination of a gelling agent such as agar-agar and a gum such as locust bean gum. The carob tree gum is solubilized in water from 80° C., while the agar at 75° C., the melting point of both occurs at 92° C. (at 2,600 m a.s.l.) and its gelling begins at 75° C. A combination of agar-agar and locust bean gum is provided under the trademark AGARO ID 300®.
As the solids increase in the mixture containing these gelling agents, the gelling temperature will increase as well. The importance of the point at which gelling begins is that if the process involves movement of the mixture, the gel that began to form at high temperatures will shear and the final product will present a softer texture, with less gel strength and with a high probability of syneresis.
Various types of natural or artificial sweeteners are used for the oral chewable form. Such natural sweeteners comprise sugars based on cane sugar, tapioca syrup and inulin, as well as sweeteners such as stevia or the like as long as it manages to stabilize the matrix of the agar-based gelling agent.
Sugar-based sweeteners such as cane sugar, tapioca syrup, and inulin, allow for a firm gel structure with optimal handling and sensory characteristics. The balance between the components of the matrix and their interaction with the active ingredients is essential to obtain a stable gel matrix. Other types of sweeteners are suitable for people with restrictions, such as diabetics.
In general, the active ingredients can be selected from vitamins, minerals, natural, botanical and herbal products; as well as active pharmaceutical ingredients such as drugs with therapeutic properties at the digestive and metabolic system level, cardiovascular system, genitourinary and hormonal system, musculoskeletal system, nervous system, antiparasitics, respiratory system, analgesics and antipyretics, without excluding all those contemplated in the index of pharmacological substances and drugs included in the Anatomical, Therapeutic, Chemical Classification System (ATC).
Among the active ingredients that are particularly optional and suitable to form the oral chewable form of the present invention, vitamins such as vitamin D2, vitamin A, vitamin C, vitamin D and its derivatives and/or analogues, vitamin E, vitamins of the B complex, such as vitamins B1, B3, B5, B9 and B12 and vitamin K2 among others.
It can also comprise probiotics, fruit extracts, botanical extracts, minerals such as zinc, calcium, magnesium, iron, selenium, chromium, phosphorus, potassium, copper; omega 3 fatty acids such as EPA and DHA, folic acid, iodine, biotin, choline, ginger, lutein, blueberry and acerola among others.
It can also comprise combinations of saffron extract and vitamin D3 such as cholecalciferol; combinations of pydoxin HCI, cyanocobalamin, and ginseng extract; combinations of magnesium citrate, melatonin and Passiflora incarnata L; combinations of Melissa officinalis and L-theanine; combinations of iridaceae Crocus sativus L and Colecalciferol; and, ascorbic acid, zinc citrate and sambucus nigra.
The process of the invention then comprises: (i) A first stage of hydration of the agar-agar and locust bean gum gelling agent, which includes mixing agar-agar in combination with locust bean gum (AGAROID 300®) between 0.1% and 4.0%, particularly between 0.2% and 2.0% and more particularly between 0.3% and 1.8% of the total weight of the composition, with an amount of sweeteners in a range of between 6% and 10% until a homogeneous mixture is obtained, and then add a quantity of water and stir until complete dissolution of the mixture;
(ii) A second stage of incorporation of components of the agar matrix, where to the mixture of the first stage (i), glycerin is added in an amount between 1% and 3% of the total composition in combination with liquid inulin in an amount between 7% and 12% of the total composition and inulin powder in an amount of between 5% and 10% of the total composition and optionally mix with an amount of sweetener between 20% and 28% of the total composition, and then stir until complete dissolution;
(iii) A third stage of incorporation of the active ingredient, where previously an amount of the active ingredient and optionally an amount of sweetener of between 7% and 10% of the total composition are mixed until a homogeneous mixture is obtained and subsequently added to the mixture of the second stage (ii) and stirred until its complete incorporation;
(iv) A fourth stage of cooking the mixture obtained in the third stage (iii) at a temperature between 80° C. and 100° C. for 30±5 minutes, where the solids must comprise between 72° and 74° Brix; and
(v) A fifth stage of flavoring that includes transferring the cooked paste from the fourth stage (iv) to a flavoring tank and adding black carrot in an amount of between 0.1% and 1%, particularly between 0.2% and 0.4% in combination with flavoring in an amount between 0.1% and 1%, particularly between 0.4% to 0.8% and citric acid in an amount between 0.23% and 0.29%.
For the second stage of incorporation of components, the glycerin can be replaced by sorbitol or invert syrup. Similarly, as an alternative to inulin also for the same function it is possible to use potato starch. Likewise, the addition of citric acid allows a flavor balance to be conferred on the product, where the acid is finally added in the fifth stage and after all the other added components are fully incorporated into the mixture.
Once the mixture is prepared, the shaping of the final oral form should begin. Said final oral form may comprise shapes and colors based on the type of marketing or destination. This requires a highly stable wax-based coating to provide gloss, moisture resistance and excellent lubrication to control piece-to-piece adhesion. Said coating may comprise a coating based on a blend of natural oils and waxes and/or sweeteners, mannitol, or powdered flavors and may be formulated with additional combined flavors.
Thus, the process then additionally comprises the following steps:
(vi) A sixth stage of molding and gelling where the mixture of the fifth stage is deposited in molds at a temperature of between 75° and 89° C. and its temperature for gelling is reduced to a temperature of between 2° C. to 8° C.; and,
(vii) A seventh stage of demoulding, degreasing and drying, which includes demoulding followed by degreasing, and then drying by spreading the chewable oral forms in drying racks or baskets at 30±3° C. temperature and 25±5% relative humidity.
In the sixth stage, an additional function to the flavor of citric acid is to increase the solubility of the active ingredient added in the third stage. For the gelling of the sixth stage, the cooling of the molds comprises arranging various means such as cold rooms, air tunnels and the like, where the molds are induced to lower their temperature gently and slowly. For the degreasing of the seventh stage, it is arranged in a rotating drum where the product in baskets, rotate to homogenize the fat on the surface of the chewable forms.
For the seventh stage drying, a drying tunnel can be provided under special conditions of relative humidity 25±5° C., with a temperature of between 30±3° C. and air velocity in laminar flow of 0.15 m3/sec.
Optionally the oral chewable form can also be sweetened. For this purpose, the process also includes:
(viii) An eighth stage of sweetening and packaging, where the dry chewable oral forms are introduced to the sweetening equipment and the sweetener is added until the coating is complete and for this the steam is adjusted between 275 Pa to 413 Pa, with a speed of 1 to 5 Kg unit/min and an amount of sweetener between 6% and 10%, where once sweetened, they are inspected and packaged.
Based on the process described above, a chewable oral form is obtained that comprises an agar-agar matrix in combination with locust bean gum and/or sugar; which includes glycerin; liquid inulin and powder inulin; an active ingredient such as vitamins or minerals; flavors; citric acid; coating and water to complete the composition.
The critical points for obtaining the chewable oral form according to the present invention with firmness characteristics, is that they do not present syneresis over time and in turn have a good behavior throughout the process are the following:
Following the procedure with attention to the recommendations in each step, you will obtain a firm and stable product over time. Thus, a chewable oral form has been formed to provide a composition made from magnesium with an agar matrix, where the texture is capable of being chewed and ingested effectively.
One of the parameters showing the properties of the agar matrix chewable dosage form is the strength of the gel which indicates the solidness. In general, gel strength is proportional to the concentration of agar in a solution. Therefore, it was experimentally proven that if agar with high gel strength is used, a chewable form with the desired solidity can be obtained from a small amount of agar.
The oral chewable form may then comprise a composition of a range of 0.1% and 4.0% of agar-agar gelling agent in combination with locust bean gum; sweetener in a range of between 6% to 30%; glycerin in a range of between 1% and 3%; liquid inulin in a range of between 7% and 12%; inulin powder in a range of between 5% and 10%; flavoring in a range of between 0.1% and 1%; citric acid in a range of 0.1% and 0.5%; wax-based coating in a range of between 0.5% and 3%; black carrot in a range of 0.1% and 1%; in combination with active ingredients between 0.1% and 85%, preferably between 10% and 60% and more preferably between 25% and 35%; and water to complete the composition.
Among others, the flavors of the chewable form of the present invention can include: strawberry, watermelon, mango, lemon, peppermint, orange, passion fruit, banana, coconut, acerola, blueberry, currant, mandarin, papaya, grapefruit, acai, chamomile and ginger among other flavors available for human consumption.
In the same way, the fruit extracts may comprise various extracts of sweet fruits, citrus, berries, combination of fruits and all fruits with suitable flavor characteristics as well as botanical extracts.
Active ingredients can be selected from vitamins, minerals, natural, botanical and herbal products; as well as active pharmaceutical ingredients such as drugs with therapeutic properties at the digestive and metabolic system level, cardiovascular system, genitourinary and hormonal system, musculoskeletal system, nervous system, antiparasitics, respiratory system, analgesics and antipyretics, without excluding all those contemplated in the index of pharmacological substances and drugs included in the Anatomical, Therapeutic, Chemical Classification System (ATC).
The active ingredients in particular can comprise vitamins such as vitamin D2, vitamin A, vitamin C, vitamin D and its derivatives and/or analogues, vitamin E, B-complex vitamins, such as vitamins B1, B3, B5, B9 and B12 and vitamin K2 among others.
It can also comprise probiotics, fruit extracts, botanical extracts, minerals such as zinc, calcium, magnesium, iron, selenium, chromium, phosphorus, potassium, copper; omega 3 fatty acids such as EPA and DHA, folic acid, iodine, biotin, choline, ginger, lutein, blueberry and acerola among others.
A chewable oral form according to the present invention in an example illustration, may comprise a range of 0.1% and 4.0% of agar-agar gelling agent in combination with locust bean gum; sweetener in a range of between 6% to 30%; glycerin in a range of between 1% and 3%; liquid inulin in a range of between 7% and 12%; inulin powder in a range of between 5% and 10%; flavoring in a range of between 0.1% and 1%; citric acid in a range of 0.1% and 0.5%; wax-based coating in one range between 0.5% and 3%; black carrot in a range of 0.1% and 1%; in combination with active ingredients from table 1, and water until completing the composition.
Bacillus coagulans
The composition of the oral chewable form of Example 1 comprising active ingredients from Table 2.
Bacillus coagulans
Another illustration of the composition of the oral chewable form of Example 1 comprising the active ingredients of Table 3.
The composition of the oral chewable form of Example 1 comprising active ingredients based on fatty acids from Table 4.
The composition of the oral chewable form comprising active ingredients based on magnesium and vitamins from Table 5.
The composition of the oral chewable form of Example 1 comprising active ingredients based on Table 6.
Another illustration of the composition of the oral chewable form of Example 1 comprising active ingredients from Table 7.
Bacillus coagulans
The composition of the oral chewable form of example 1 comprising a combination of active ingredients from Table 8.
Bacillus coagulans
Among many other options, the composition of the oral chewable form of Example 1 comprising active ingredients from Table 9.
Bacillus coagulans
This example discloses a chewable oral composition of agar gums including the composition of the form of Example 1 and comprising active ingredients from Table 10.
Extract of ginseng
Another example of a composition in oral chewable form from Example 1 and comprising active ingredients from Table 11.
Passiflora incarnata L.
An example of a chewable oral composition from Example 1 comprising the active ingredients of Table 12.
Melissa officinalis
An example of a chewable oral composition from Example 1, comprising the active ingredients from Table 13.
Iridaceae Crocus sativus L.
Another example of a chewable oral composition from Example 1 comprising the active ingredients of Table 14.
Sambucus nigra
A final example of a chewable oral composition from Example 1 comprising the active ingredients from Table 15.
This example 15, in particular a range of 0.1% and 4.0% of agar-agar gelling agent in combination with locust bean gum; sweetener in a range of between 6% to 30%; glycerin in a range of between 1% and 3%; liquid inulin in a range of between 7% and 12%; inulin powder in a range of between 5% and 10%; flavoring in a range of between 0.1% and 1%; citric acid in a range of 0.1% and 0.5%; wax-based coating in a range of between 0.5% and 3%; black carrot in a range of 0.1% and 1%; and, water until completing the composition, in combination with magnesium citrate.
This example 15 defines a composition that particularly comprises magnesium.
Magnesium is a mineral necessary for more than 300 biochemical functions in the human body and there is currently a deficiency of the mineral in the daily diet.
For the present invention, 20% of magnesium had to be exceeded, which normally in state-of-the-art gums generates a high instability of the matrix due to volume and due to the low solubility of magnesium citrate, which according to the present invention was achieved. constituting an agar matrix chewable oral form that effectively comprises between 28% and 32% magnesium citrate.
The chewable oral form of agar matrix according to the present invention comprises a formulation that achieves a balance in the mixture of the aforementioned components to provide a matrix that can be industrially processed and that has stability during the shelf life of 2 years.
The present invention is thus applicable to the nutritional or health area since it provides an oral form with outstanding texture, visual shape and flavor capable of supplying the desired amount of an active ingredient.
Only some preferred embodiments of the invention have been illustrated by way of example. In this regard, it will be appreciated that the process for manufacturing the agar matrix chewable oral form with gelatin-like characteristics and pleasant texture and taste, as well as the configurative arrangements, can be chosen from a plurality of alternatives without departing from the standard. spirit of the invention according to the following claims.
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/IB2019/057350 | 8/30/2019 | WO |
