Delivery systems for functional ingredients

• US 20040237663A1
• Filed: 06/13/2003
• Published: 12/02/2004
• Est. Priority Date: 04/16/2002
• Status: Active Grant

• Current Assignee: 2120812 Ontario Inc.
• Original Assignee: 2120812 Ontario Inc.
• Inventors: Farber, Jonathan, Farber, Michael
• Granted Patent: US 7,067,150 B2
• Time in Patent Office: Days
• US Class Current: 73/861.08
• CPC Class Codes: A23G 3/0021 Processes in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting
• CPC Class Codes: A23G 3/0051 Candy-pulling processes; processes for making cotton candy or candy floss
• CPC Class Codes: A23G 3/0068 the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting
• CPC Class Codes: A23G 3/366 containing microorganisms, enzymes
• CPC Class Codes: A23G 3/368 containing vitamins, antibiotics
• CPC Class Codes: A23G 3/40 characterised by the fats used containing dairy products A23G3/46
• CPC Class Codes: A23G 3/42 characterised by the carbohydrates used, e.g. polysaccharides containing dairy products A23G3/46
• CPC Class Codes: A23G 3/44 containing peptides or proteins containing dairy products A23G3/46
• CPC Class Codes: A23G 3/48 containing plants or parts thereof, e.g. fruits, seeds, extracts containing gums A23G3/42
• CPC Class Codes: A23L 33/175 Amino acids
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2250/1866 Conjugated Linoleic acid
• CPC Class Codes: A23V 2250/2108 Caffeine, coffee extract
• CPC Class Codes: A23V 2250/264 Sucralose, halogenated sugar
• CPC Class Codes: A23V 2250/306 Creatine
• CPC Class Codes: A23V 2250/5062 Inulin
• CPC Class Codes: A23V 2250/5072 Pectine, pectinate
• CPC Class Codes: A23V 2250/5118 Starch
• CPC Class Codes: A23V 2250/5432 Gelatine
• CPC Class Codes: A23V 2250/606 Fructose

Abstract

The present invention provides oral delivery systems for functional ingredients, such as drugs, nutritional supplements, botanicals, and vitamins. The delivery systems comprise an ingestible matrix within which the functional ingredient(s) are substantially uniformly and completely dispersed and in which degradation of the functional ingredient(s) is minimised. The matrix comprises 1) one or more carbohydrate; 2) one or more sugar, sugar syrup and/or sugar alcohol; 3) one or more hydrocolloid; 4) one or more polyhydric alcohol; 5) one or more source of mono- or divalent cations, and 5) water. The combination of carbohydrate and hydrocolloid in the matrix ensures that the delivery system readily retains the solvent component and thereby prevents separation of the solvent from other components of the matrix. The invention also provides methods of preparing and using the delivery systems.

Claims

1. An oral delivery system for functional ingredients comprising one or more functional ingredient substantially uniformly dispersed in a matrix, said matrix comprising:

i) a sugar component comprising one or more sugar, sugar syrup, sugar alcohol, or a combination thereof;

ii) one or more carbohydrate;

iii) a hydrocolloid component comprising one or more hydrocolloid;

iv) a solvent component comprising one or more polyhydric alcohol;

v) one or more source of mono- or divalent cations, and

vi) one or more source of water,

wherein said delivery system is a semi-solid at room temperature and has a final moisture content of between about 15% and about 30% by weight and a water activity of less than about 0.7.

2. The delivery system according to claim 1, wherein said matrix has a final pH between about 3.0 and about 8.5.

3. The delivery system according to claim 2, wherein said matrix has a final pH between about 6.0 and about 8.5.

4. The delivery system according to claim 1, wherein said matrix remains flowable at or above a temperature of 35°

C.

5. The delivery system according to claim 1, wherein said one or more carbohydrate comprises a starch or a modified version thereof.

6. The delivery system according to claim 5, wherein said starch or modified version thereof, is present in an amount between about 1% and about 15% by weight.

7. The delivery system according to claim 1, further comprising one or more modified cellulose.

8. The delivery system according to claim 1, wherein said hydrocolloid component comprises a mixture of gelatine and gellan in a ratio between about 15:

1 to about 40;

1.

9. The delivery system according to claim 8, wherein said hydrocolloid component comprises a mixture of gelatine and pectin in a ratio between about 15:

1 to about 35;

1.

10. The delivery system according to claim 1, wherein said sugar component comprises one or more sugar syrup.

11. The delivery system according to claim 1, wherein said solvent component comprises glycerol and propylene glycol.

12. The delivery system according to claim 1, wherein said one or more functional ingredients are selected from the group of drugs, botanicals, nutritional supplements, vitamins, minerals, enzymes, hormones, proteins, polypeptides and antigens.

13. The delivery system according to claim 1, further comprising a sweetener, a buffer, a natural or artificial flavouring, a colouring agent or a combination thereof.

30. A method of using the delivery system according to claim 1 for oral administration of one or more functional ingredient to an animal in need thereof.

14. A method of making an oral delivery system for functional ingredients comprising:

(a) preparing a blend comprising one or more carbohydrate, one or more hydrocolloid, one or more sugar, sugar alcohol or sugar syrup, or a combination thereof, one or more source of mono- or divalent cations, and water;

(b) heating said blend to a temperature of less than 100°

C.;

(c) maintaining said blend at a temperature of less than 100°

C.;

(d) adjusting the moisture content of the blend to between about 15% and about 30% by weight;

(e) adding to said blend one or more functional ingredient and a solvent component comprising one or more polyhydric alcohols at or below a temperature of 70°

C. to form a matrix whereby the one or more functional ingredient is substantially uniformly dispersed throughout said matrix, and

(f) moulding said matrix,

wherein the delivery system has a final moisture content between about 15% and about 30% and a water activity of less that about 0.7.

15. The method according to claim 14, wherein said blend is maintained at a temperature of between about 60°

C. and about 100°

C. in step (c).

16. The method according to claim 15, wherein said blend is maintained at a temperature of between about 60°

C. and 80°

C. in step (c).

17. The method according to claim 14, wherein at least one functional ingredient is dispersed in the solvent component prior to addition to the blend in step (e).

18. The method according to claim 14, wherein said matrix has a final pH between about 3.0 and 8.5.

19. The method according to claim 18, wherein said matrix has a final pH between about 6.0 and 8.5.

20. The method according to claim 14, wherein said one or more carbohydrate comprises a starch or a modified version thereof.

21. The method according to claim 14, further comprising adding one or more modified cellulose to the solvent component in step (e).

22. The method according to claim 14, wherein said hydrocolloid component comprises a mixture of gelatine and gellan.

23. The method according to claim 14, wherein said hydrocolloid component comprises a mixture of gelatine and pectin.

24. The method according to claim 14, wherein said sugar component comprises one or more sugar syrup.

25. The method according to claim 14, wherein said solvent component comprises glycerol and propylene glycol.

26. The method according to claim 14, wherein said one or more functional ingredients are selected from the group of drugs, botanicals, nutritional supplements, vitamins, minerals, enzymes, hormones, proteins, polypeptides and antigens.

27. The method according to claim 14, further comprising adding a natural or artificial flavouring, a colouring agent or a combination thereof to the matrix in step (e).

28. The method according to claim 14, wherein said blend further comprises a sweetener, a buffer or a combination thereof.

29. An oral delivery system for functional ingredients prepared by the method according to claims 14.