| abstract |
A sugarless ingestible gel confectionary delivery system which includes a pectin gel component, an algin gel component and a polymer network gel component in amounts sufficient to form a gel confectionery unit. The inventive gel confectionery unit has reduced intrinsic viscosity prior to gelation which permits the inclusion of an edible insoluble solid in an amount sufficient to strengthen the internal combination pectin-algin gel network and to bind internal moisture sufficiently to enhance mold removal capabilities. The delivery system also includes hydrogenated starch hydrolysates. The delivery system may also include a further active ingredient such as a drug, medicament, or nutritional supplement. The product and method of the present invention also includes a composition in which the gel delivery system can be molded directly in the receptacle which is used to dispense the confectionery unit to the consumer. |