FIELD OF THE INVENTION

The present invention relates to gel food products for the delivery of vitamin D. The present invention also relates to methods for preparing such gel food products. A particular area to which the invention relates is gel food products for the delivery of vitamin D, which are suitable for vegetarians and organic.

BACKGROUND TO THE INVENTION

Vitamin D refers to a group of fat-soluble secosteroids, including vitamins D1 , D2, and D3. The health benefits of vitamin D are numerous. Vitamin D promotes calcium absorption in the gut and maintains adequate serum calcium and phosphate concentrations to enable normal mineralization of bone and to prevent hypocalcemic tetany. It is also needed for bone growth and bone remodeling by osteoblasts and osteoclasts. Vitamin D deficiency in humans has been associated with an increased risk of several chronic conditions including dementia, osteoporosis, osteomalacia, type 1 diabetes, muscle and bone pain, and cancers of the breast, colon, prostate, ovaries, esophagus, and lymphatic system.

Supplemental Vitamin D is primarily available in two forms: vitamin D2 (ergocalciferol) and D3 (cholecalciferol). Vitamin D3 (cholecalciferol) is produced photochemically from 7- dehydrocholesterol in the skin by exposure to sunlight or ultraviolet light. Vitamin D2 is formed similarly from ergosterol in plants, fungi and lower life forms. Due to the uncertain cancer risk associated with prolonged exposure to UV radiation from the sun, it is not recommended that individuals try to obtain their required vitamin D in this manner. Rather, the Dietary Reference Intake for vitamin D assumes no such synthesis occurs and that all of a person's vitamin D intake is derived from food.

However, vitamin D is found in only a few foodstuffs, with fatty fish and fish oils, liver, milk and eggs being the main natural sources. In most industrialised countries, processed milk, some powdered milks, margarine, breakfast cereals, bread and chocolate bars are fortified with vitamin D. Human milk contains low levels of vitamin D, but infant formula is fortified with it.

People with dark skin from African, African-Caribbean and south Asian backgrounds, as well as institutionalized, frail or housebound people, and those who habitually cover the skin, may form less vitamin D endogenously as a result of insufficient exposure to sunlight, and are therefore vulnerable to vitamin D deficiency. Individuals with a decreased capacity for intestinal absorption of vitamin D, for example following partial gastrectomy, are also at increased risk of vitamin D deficiency, as are patients with liver, renal and cardiopulmonary diseases. Furthermore, those living in seasonal climates, where reduced sun light is experienced for periods of the year due to reduced hours of daylight and/or overcast or inclement weather, may form less vitamin D endogenously as a result of insufficient exposure to sunlight during those periods.

SUMMARY OF THE INVENTION

Accordingly, the present invention provides a gel food product for the delivery of vitamin D. A source of the vitamin D may be mushroom, preferably edible mushroom, and further preferably a mushroom that has been exposed to light, such as UV light, to increase the levels of vitamin D. The gel food product further comprises one or more gelling agents, preferably a natural vegetable gum such as locust bean gum. The gel food product may comprise a non-gelling agent thickener, preferably a natural vegetable gum such as xanthan gum. The gel food product may comprise one, two or three of the following group: acid, flavouring agent, and sweetening agent. The gel food product may comprise a liquid, such as water. Preferably the constituents of the gel food product are organic and/or suitable for vegetarians or vegans.

Thus, in a particularly preferred embodiment there is provided a gel food product for the delivery of vitamin D comprising a source of vitamin D, xanthan gum, locust bean gum, an acid and water. Preferably the source of vitamin D is mushroom.

The present invention also provides methods for preparing the gel food products of the invention. Thus, in a particularly preferred embodiment there is provided a method of preparing a gel food product for the delivery of vitamin D comprising the steps of;

a. mixing a vitamin D source, preferably mushroom, and liquid, preferably water, for a period to form a mixture;

b. heating the mixture of step i) to a temperature of at least 40°C;

c. adding xanthan gum and locust bean gum separately or simultaneously to the mixture;

d. mixing until hydrated and well dispersed;

e. adding an amount of acid to the mixture to a pH <4;

f. pasteurising the mixture;

g. optionally adding liquid, preferably water, to the mixture; h. allowing the mixture to cool to form a gel.

DETAILED DESCRIPTION

The present invention provides gel food products for the delivery of vitamin D, as well as methods for making the gel food products. The invention is based upon the inventors' finding that it is possible to make gel food products using sources of vitamin D, and to therefore provide an easily consumed and digested vitamin D food product.

Additionally, according to the ingredients used, the gel food product may be certified as organic and suitable for vegetarians. Mushrooms, particularly those that have been exposed to light, and in particular UV light, are a natural vegetarian/vegan source of vitamin D2, and can be certified organic. Therefore, using the mushroom as the vitamin D2 source allows the production of organic, vegetarian-friendly food supplements that have all of the nutritional benefits found in mushrooms. Vitamin D deficiency may be a particular problem for vegans or vegetarians, especially during the winter or when access to strong sunlight is otherwise limited, but since natural sources of vitamin D are generally animal derived, for example the vitamin D3 in many food supplements is derived from lanolin obtained from sheep's wool, it can be difficult for vegans to access a suitable vitamin D source. Additionally, although vitamin D products generated from sheep's wool lanolin may be accepted and certified by the Vegetarian Society, the fact that the sheep that supply the wool often end up in the meat industry means that many vegetarians are also ethically against such vitamin D products. Similarly, conscious consumers now prefer foods that are produced organically, for example being certified by the UK's leading food and farming charity and organic certification body, the Soil Association. The inventors have developed products that meet these needs, for example they can be registered with, and certified by, both the UK Soil Association (soilassociation.org) and the Vegetarian Society (vegsocapproved.com).

Many food supplements are currently provided in solid form, for example as hard tablets or soft gels. However, such food supplements can be difficult to consume, for example for those with dentures or a sensitive gag reflex, and even for those able to consume them the experience can be relatively unpleasant. However, by finding a surprisingly effective and economical way of providing vitamin D in a gel food format, the inventors have provided a food supplement that can be easily consumed and digested, requiring no chewing, and liquefying in the stomach more easily than hard tablets and soft gels. This is particularly important because some of those individuals at increased risk of vitamin D deficiency are also likely to be the individuals that find taking tablets or soft gels to be difficult and unpleasant, for example those of limited or restricted mobility due to illness or age are likely to suffer vitamin D deficiency due to limited exposure to sunlight, whilst also finding it more difficult and unpleasant to take tablets or soft gels. However, the gel food product provided by the inventors provides a pleasant sensory journey in biting, chewing and swallowing, due to the combination of ingredients such as the gums, the flavourings and the sweetening agents, making it easier and more enjoyable for the individuals disinclined towards soft gels and tablets. Savoury gels of the invention, such as stock pots, can also be used to fortify otherwise normally cooked foods, so that additional vitamin D can be delivered to individuals who would otherwise be disinclined to take food supplements.

The inventors have also surprisingly found that the products can be made from simple ingredients, including water as the predominant ingredient, meaning that the products can be made simply and cost effectively. Additionally, the gel food products can be formulated to be compatible with food pouch technology, meaning that they can have an extended shelf life, for example a shelf life of 12 months or more.

In order to assist the understanding of the present invention, certain terms used herein will now be further defined, and more generally further details of the invention will be given, in the following paragraphs.

The invention provides gel food products, thus the products of the invention and ingredients included therein are edible. The gel food product may be ready for consumption, for example in a food pouch from which the product may be directly consumed, as a vitamin supplement or snack. Thus, the gel food product may not require heat treatment and/or dissolution prior to consumption. Alternatively, the gel food product may be for addition to other ingredients prior to consumption, for example the product may be a savoury gel for use as a stock pot that may be added to sauces and dishes to supplement the vitamins and minerals present in the sauce or dish. Of course, the use to be made of the product, and in particular whether the product is to be provided as a readily consumable vitamin supplement or snack, or whether it is to be provided as a savoury stock pot, will determine what flavourings and other ingredients, such as salt, fruit pieces, or herbs, may appropriately be included in the food product. Generally, the term "gel food product" does not encompass products provided as capsules, such as soft capsules, gel capsules and soft gel capsules.

The gel food product provides vitamin D to the consumer, and therefore comprises a source of vitamin D, for example an ingredient providing vitamin D2 and/or vitamin D3. The source of vitamin D may, for example, comprise a source of vitamin D2, such as from mushroom or yeast, and/or it may comprise a source of vitamin D3 such as from lanolin or lichen. Preferably mushroom is the source of the vitamin D in the gel food product.

Preferably the food product will provide the consumer with 5% or more, 10% or more, 20% or more, 25% or more, 30% or more, 40% or more, 50% or more, 75% or more, 100% or more, 150% or more, 200% or more, or 500% or more of their Nutrient Reference Value (NRV, formerly referred to as Recommended Daily Allowance) of vitamin D in one serving. The product may be suitable for most ages or sections of society, or may be more specifically for particular groups of consumers, for example infants aged 1 to 4, children over the age of 5, adults, pregnant or breast-feeding women, or adults at particular risk of vitamin D deficiency; the amount of vitamin D included in the product may be adapted according to the NRV for the group of consumers for whom it is being prepared. Preferably one serving of the product, i.e. the amount of the product recommended to be consumed in one sitting by the targeted consumer, includes at least 0.5 μg of vitamin D, for example at least 1 , 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, or 50 μg of vitamin D. It is particularly preferred that one serving of the product provides at least 5 μg of vitamin D, for example 8 μg of vitamin D or more. The vitamin D may be in the form of vitamin D2 and/or it may be in the form of vitamin D3. Therefore, one serving of the product may include at least 0.5, 1 , 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25 30, 35, 40, 45, or 50 μg of vitamin D2. Additionally, or alternatively, one serving of the product may include at least 0.5, 1 , 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25 30, 35, 40, 45, or 50 μg of vitamin D3. It is particularly preferred that one serving of the product provides 8 μg of vitamin D2 or vitamin D3.

A gel food product providing an amount of vitamin D substantially higher than the normal NRV, for example at least 50 μg per serving, may be particularly preferred for some sections of society, such as those known or suspected as having insufficient vitamin D in their blood. Therefore, the invention also provides methods of treatment and products for use in the same, the methods comprising assessing a patient as having, or being likely to have, a vitamin D insufficiency, and then having the patient consume a gel food product according to the invention. Preferably the patient will consume, or will be told to consume, a gel food product of the invention every day for at least two weeks.

The gel food products of the invention are preferably made using mushroom as a source of vitamin D. The mushroom source will be an edible mushroom. Mushrooms are the only vegetable which naturally produce vitamin D. Several species of mushrooms, including white and brown button mushrooms, portabella mushrooms, shiitake mushrooms, and oyster mushrooms, synthesize vitamin D2 in response to sunlight and other forms of UV irradiation, and so can be of use in products and methods of the invention. Preferably, the mushroom has been exposed to light, further preferably UV light; this will increase the vitamin D2 content of the mushroom. Preferably the type of mushroom used for the vitamin D source is selected from one or more of white button mushrooms, brown button mushrooms, portabella mushrooms, shiitake mushrooms, and oyster mushrooms, and further preferably said mushrooms have been exposed to UV light. The vitamin D source for use in the products of the invention may be provided in any suitable form, such as a liquid, liquid slurry or suspension, or powder form. For example, mushroom may be provided as a slurry of pulverized mushrooms or mushroom parts and liquid, or as a dried powder. In particularly preferred embodiments, the mushroom is provided as a dry powder from mushrooms that have been exposed to one or more pulses of UV light, for example the mushroom may be the powder ORGANIC HIGH VITAMIN D from mushrooms" (product reference number 40050927 and code 26000605 from Gee Lawson, Nutritional Division, https://www.qeelawsonnutritionaLcom/ ).

The gel food product comprises one or more gelling agents. Preferably the gelling agents are natural gelling agents. In particularly preferred embodiments the gelling agent is vegetable gum such as locust bean gum. The gel food product may also comprise an additional non-gelling agent thickener, preferably a natural vegetable gum such as xanthan gum. The inventors have surprisingly found that when xanthan gum and locus bean gum are included in the products of the invention in a 1 :1 ratio (e.g. 0.2%:0.2%), they work synergistically to provide a gel texture to the products, which texture provides the right sensory journey in biting, chewing and swallowing of the gel. Therefore, preferably the gel food product comprises xanthan gum and locust bean gum, and further preferably the ratio of xanthan gum to locust bean gum is 1 : 1. For example, the xanthan gum and locust bean gum may each comprise 0.2% (w/v) of the gel food product.

The gel food product may also comprise one, two or three of the following group: food acid, flavouring agent, and sweetening agent.

Acidity regulators are included in food products in order to change or maintain the pH, for example to stabilize the food and optimize flavour. They can be organic or mineral acids, bases, neutralizing agents, or buffering agents. Typical agents include the following acids and their sodium salts: sorbic acid, acetic acid, benzoic acid, and propionic acid. Food acids such as these are indicated by their E number, such as E260 (acetic acid), or simply listed as "food acid". Food Acids are included in the products and methods of the invention in order to regulate the pH of the final product, to ensure food safety and improve overall flavor impact. Preferably the concentration of the food acid in the gel food product is less than 0.25% (w/v), less than 0.20% (w/v), or less than 0.15% (w/v). Further preferably the concentration is 0.14% (w/v). Preferably the food acid is citric acid and further preferably the citric acid is 0.14% (w/v) of the gel food product. The citric acid may be provided as lemon juice.

Preferably the pH of the final product is less than or equal to a pH of 6.0, 5.5, 5.0, 4.5, 4.3, or 4.0, and a food acid may be used to achieve this. Further preferably the pH of the final product is less than or equal to 4. Preferably the pH of the final product is greater than or equal to 2.0, for example greater than or equal to 2.5, 3.0 or 3.5. Therefore, the pH of the final product may be from 2.0 to 6.0, preferably from 2.0 to 4.3 and further preferably from 3.0 to 4.0.

One or more flavouring agents may be used to improve the smell and taste of the product, and so the sensory journey. Preferably the flavouring agent is naturally sourced, suitable for vegans and/or vegetarians and/or organic. Preferred flavourings include an extract from Camellia sinensis, such as Matcha Green Tea Extract, preferably Matcha Green Tea Extract Organic ORE-TEAM-7200 (Omega Ingredients), and fruit flavourings such as Strawberry Organics 7.99331 (Uren Food Group) and Blueberry Type Flavour 7.30314 (Uren Food Group). The amount of flavouring included in the gel food product will depend on the specific flavouring that is used. However, the gel food product may be made up of up to 2% (w/v), 1.5% (w/v), or 1 % (w/v) flavouring. Preferably, the gel food product comprises up to 0.3% (w/v) Matcha Green Tea Extract Organic ORE-TEAM-7200, or the gel food product comprises up to 1 % (w/v) Strawberry Organics 7.99331 , or the gel food product comprises up to 0.5% (w/v) Blueberry Type Flavour 7.30314. Further preferably the gel food product comprises 0.2% (w/v) Matcha Green Tea Extract Organic ORE-TEAM-7200, or the gel food product comprises 0.9% (w/v) Strawberry Organics 7.99331 , or the gel food product comprises 0.25% (w/v) Strawberry Organics 7.99331 , or the gel food product comprises 0.4% (w/v) Blueberry Type Flavour 7.30314 or the gel food product comprises 0.14% (w/v) Blueberry Type Flavour 7.30314.

One or more sweetening agents may be used to increase the sweetness of the gel food product. Preferably the sweetening agent is naturally sourced, suitable for vegans and/or vegetarians and/or organic. Such sweetening agents may include organic honey, stevia, maple syrup, unrefined cane sugar, beet sugar or coconut sugar. Preferably the sweetening agent is organic honey.

The amount of sweetening agents to be included in the gel food product will depend on the other ingredients and the desired sweetness. The gel food product may comprise up to 50% (w/v) sweetening agent, for example up to 40% (w/v), up to 30% (w/v), up to 20% (w/v), or up to 10% (w/v). The gel food product may comprise Matcha Green Tea Extract Organic ORE-TEAM-7200 and the sweetening agent may be organic honey at a concentration of up to 10% (w/v), for example 6.25% (w/v). The gel food product may comprise a fruit flavouring such as Strawberry Organics 7.99331 or Blueberry Type Flavour 7.30314 and the sweetening agent may be organic honey at a concentration of up to 30% (w/v), for example 20.60% (w/v). The gel food product may also comprise a liquid, such as water. The liquid may be the most abundant ingredient (w/v) in the gel food product. The liquid may comprise at least 50% (w/v), 60% (w/v), 70% (w/v), 75% (w/v), 80% (w/v), 85% (w/v), 90% (w/v), 95% (w/v) or 99% (w/v) of the gel food product. Preferably the liquid is water and further preferably it comprises at least 75% of the gel food product.

Preferably all constituents of the gel food product are natural, organic and/or suitable for vegetarians or vegans.

In preferred embodiments the gel food product comprises mushroom, xanthan gum, locust bean gum, a food acid and water. Preferably the food acid is citric acid. The gel food product may further comprise a flavouring agent and a sweetening agent, and preferably the flavouring agent is Matcha Green Tea Extract Organic ORE-TEAM-7200, Strawberry Organics 7.99331 or Blueberry Type Flavour 7.30314 and the sweetening agent is honey. The ingredients of the gel food product may be in accordance with any of Tables 1 to 6 below.

The present invention also provides methods for preparing the above-described gel food products of the invention. Thus, in a particularly preferred embodiment there is provided a method of preparing a gel food product for the delivery of vitamin D comprising the steps of; a. mixing a source of vitamin D, such as mushroom powder, and liquid, preferably water, for a period to form a mixture;

b. heating the mixture of step a) to a temperature of at least 40°C;

c. adding xanthan gum and locust bean gum separately or simultaneously to the mixture;

d. mixing until hydrated and well dispersed;

e. adding an amount of acid to the mixture to a pH <4;

f. pasteurising the mixture;

g. optionally adding liquid, preferably water, to the mixture;

h. allowing the mixture to cool to form a gel.

Further details of the types and amounts of ingredients to be included in the methods of the invention to make the products of the invention, and of the characteristics of the products prepared by methods of the invention, are provided above, and in the following.

The mixing and heating in steps a) and b) of the method may allow for hydration and result in a homogenous mixture. As will be evident to the skilled person, steps a) and b) may be either simultaneous or sequential. The mixing of step a) may take place at 3000, 4000, or 5000 RPM or more, preferably at 4000 RPM, for example in a high shear mixer (e.g. a Silverson mixer, http://www.silverson.co. ik). The speed and velocity of the mixing allows particles to disintegrate and improves solubility. The mixing of step a), or combined mixing and heating of steps a) and b), may occur for at least 10 minutes. The addition of vitamin D in step a), i.e. early in the method, allows plenty of time for the vitamin D to hydrate and dissolve sufficiently.

The heating of step b) may comprise heating the mixture to a temperature of 40°C, 45°C, 50°C, 60°C or above. Preferably the mixture is heated to a temperature of 50°C.

The mixing of step d) may take place at 7000, 8000, 9000 or 10000 RPM, preferably 9000 RPM, so that the gums are hydrated and well dispersed. It may take place in the same high shear mixer as step a), with the speed of the mixer increased.

The pasteurising of the mixture in step f) may comprise heating the mixture to a high temperature of 60°C, 70°C, 75°C, 80°C, 90°C or above. Preferably the mixture is heated to a temperature of 80°C. The high temperature may be maintained for a period of 1 , 2, 3, 4, 5, 6, 7, 8, 9, or 10 minutes or more. Preferably the high temperature will be maintained for 5 minutes or more. Thus, in particularly preferred examples of the invention the pasteurising will comprise heating to a temperature of 80°C for at least 5 minutes.

The cooling of the mixture in step h) may take place in the final containers, for example pouches, in which the finished product is to be provided. Therefore, step h) may be preceded by, or include, transferring the mixture into a container for subsequent cooling, preferably wherein the container is a pouch. The serving size may be at least 20g, 30g, 40g, 50g, 60g, 70g or 80g, and preferably will be 40g. One serving may provide at least 50%, 60%, 70%, 80%, 90%, 100%, or 110%, preferably at least 100%, of the NRV of vitamin D. Therefore, preferably the gel food product will provide at least 50% of the NRV of vitamin D in at least 20g of gel food product, and most preferably will provide at least 100% of the NRV of vitamin D in about 40g of gel food product Preferably the serving may be consumed directly from the container, for example the pouch.

The vitamin D ingredient for use in the methods of the invention may be provided in any suitable form, such as a liquid, a liquid slurry or suspension, or a dried powder. For example, mushroom may be provided as a slurry of pulverized mushrooms or mushroom parts and liquid, or as a dried powder. Preferably, the mushroom has been exposed to light, further preferably UV light; this will increase the vitamin D2 content of the mushroom. Preferably the type of mushroom used for the vitamin D source is selected from one or more of white button mushrooms, brown button mushrooms, portabella mushrooms, shiitake mushrooms, and oyster mushrooms, and further preferably said mushrooms have been exposed to UV light.

In particularly preferred embodiments, the mushroom is provided as a dry powder from mushrooms that have been exposed to one or more pulses of UV light, for example the mushroom may be the powder ORGANIC HIGH VITAMIN D from mushrooms" (product reference number 40050927 from Gee Lawson, Nutritional Division, https://www.geelawsonnutritional.com/ ), which can provide 12500 μg vitamin D per 100g of powder.

The inventors have surprisingly found that when xanthan gum and locus bean gum are included in the products of the invention in a 1 :1 ratio (% w/v of the product), they work synergistically to provide a gel texture to the products, which texture provides the right sensory journey in biting, chewing and swallowing of the gel. Therefore, preferably the xanthan gum and locust bean gum added in step c) is added at a ratio of xanthan gum to locust bean gum of 1 : 1. For example, the xanthan gum and locust bean gum may each comprise 0.2% (w/v) of the gel food product.

The liquid may be the most abundant ingredient (w/v) in the gel food product. Liquid is added to the mixture in step a), and optionally step g). The liquid may comprise at least 50% (w/v), 60% (w/v), 70% (w/v), 75% (w/v), 80% (w/v), 85% (w/v), 90% (w/v), 95% (w/v) or 99% (w/v) of the gel food product. Preferably the liquid is water and it comprises at least 75% of the gel food product, for example it may comprise between 77.80% (w/v) to 99.30% (w/v) of the gel food product. Liquid added in step g) may ensure the final product has the desired volume, and concentration of ingredients.

Food acid is added in step e), in order to regulate the pH of the final product, to ensure food safety and improve overall flavor impact. Preferably the food acid is added in an amount such that the concentration of the acid in the gel food product is less than 0.25% (w/v), less than 0.20% (w/v), or less than 0.15% (w/v). Further preferably the concentration is 0.14% (w/v). Preferably the acid is citric acid, and further preferably the citric acid is 0.14% (w/v) of the gel food product. The citric acid may be added as lemon juice.

The acid may be added to achieve a pH of the final product that is less than or equal to 4.3 or 4. Preferably the pH of the final product is greater than or equal to 2.0, for example greater than or equal to 2.5, 3.0 or 3.5. Therefore, acid may be added so that the pH of the final product is from 2.0 to 4.3 and preferably from 3.0 to 4.0.

One or more flavouring agents may be added to the mixture in the method, preferably as part of step d) or step e) of the method, to improve the smell and taste of the product, and so the sensory journey. Preferably the flavouring agent is naturally sourced, suitable for vegans and/or vegetarians and/or organic. Preferred flavourings include an extract from Camellia sinensis, such as Matcha Green Tea Extract, preferably Matcha Green Tea Extract Organic ORE-TEAM-7200 (Omega Food Ingredients), and fruit flavourings such as Strawberry Organics 7.99331 (Uren Food Group) and Blueberry Type Flavour 7.30314 (Uren Food Group). The amount of flavouring added in the method will depend on the specific flavouring that is used. However, the method may include adding flavouring to achieve a concentration in the gel food product of up to 2% (w/v), 1.5% (w/v), or 1 % (w/v) flavouring. Preferably, flavouring is added to achieve a concentration in the gel food product of up to 0.3% (w/v) Matcha Green Tea Extract Organic ORE-TEAM-7200, or up to 1 % (w/v) Strawberry Organics 7.99331 , or up to 0.5% (w/v) Blueberry Type Flavour 7.30314. Further preferably flavouring is added to achieve a concentration in the gel food product of 0.2% (w/v) Matcha Green Tea Extract Organic ORE-TEAM-7200, or 0.9% (w/v) Strawberry Organics 7.99331 , or 0.25% (w/v) Strawberry Organics 7.99331 , or 0.4% (w/v) Blueberry Type Flavour 7.30314, or 0.14% (w/v) Blueberry Type Flavour 7.30314.

The method may further comprise adding at least one sweetening agent, and optionally the addition of sweetening agent occurs as part of step a) of the method. One or more sweetening agents may be used to increase the sweetness of the gel food product. Preferably the sweetening agent is naturally sourced, suitable for vegans and/or vegetarians and/or organic. Such sweetening agents may include organic honey, stevia, maple syrup, unrefined cane sugar, beet sugar or coconut sugar. Preferably the sweetening agent is organic honey.

The amount of sweetening agents to be included will depend on the other ingredients and the desired sweetness of the gel food product. The gel food product may comprise up to 50% (w/v) sweetening agent, for example up to 40% (w/v), up to 30% (w/v), up to 25% (w/v), up to 20% (w/v), or up to 10% (w/v). The method may comprise adding Matcha Green Tea Extract Organic ORE-TEAM-7200 and the sweetening agent may be organic honey added to achieve a concentration of up to 25% (w/v) in the gel food product, for example 20.60% (w/v), or of up to 10% (w/v) in the gel food product, for example 6.25% (w/v). The method may comprise adding a fruit flavouring such as Strawberry Organics 7.99331 or Blueberry Type Flavour 7.30314 and the sweetening agent may be organic honey added to achieve a concentration of up to 30% (w/v), for example 20.60% (w/v), in the gel food product.

In preferred embodiments the acid is citric acid and the method comprises adding a flavouring agent and a sweetening agent, and preferably the flavouring agent is Matcha Green Tea Extract Organic ORE-TEAM-7200, Strawberry Organics 7.99331 or Blueberry Type Flavour 7.30314 and the sweetening agent is honey. Further preferably, the method comprises adding and mixing the ingredients to achieve a gel food product comprising the following; mushroom powder 0.16% (w/v); xanthan gum 0.20% (w/v); locust bean gum 0.20% (w/v); food acid 0.14% (w/v). In particularly preferred embodiments, the ingredients may be added in the method to achieve a gel food product with composition in accordance with any of Tables 1 to 6 below. BRIEF DESCRIPTION OF THE FIGURES

The invention will now be further described with reference to specific embodiments and the accompanying drawings, in which:

Figure 1 shows a summary of a process flow used to prepare gel food products in accordance with the invention. EXAMPLES

FORMULATION 1A: MATCHA FLAVOUR

The ingredients for formulation 1A are as follows: Water, Organic Honey, Gelling Agents (Xanthan gum, Organic Locust bean gum), Organic Matcha Green Tea Powder, Organic Mushroom Powder, Acidity Regulator (Citric acid). Specifically, the exact composition of the formulation, by percentage and weight in the finished product, is provided in Table 1 :

Table 1 : Matcha Flavour formulation 1A.

Formulation is prepared in accordance with the process described in Figure 1 , and as follows. In summary, appropriate amounts of water and honey were combined with the mushroom powder (ORGANIC HIGH VITAMIN D from mushrooms" from Gee Lawson, Nutritional Division, https://www.qeeiawsonnutritional.com/ , Ref: 40050927), and heated to a temperature of 50°C under high shear (Silverson mixer, http://www.silverson.co.uk , -4000 rpm). The high shear and increased temperature ensured the mix was hydrogenous and allowed for hydration. The mushroom powder, containing the vitamin D, was added at this early stage to ensure it hydrated properly and had a chance to achieve maximum dissolution. Next the gums, Xanthan Gum (CP Keltrol) and Locust Bean Gum (Thew Arnott), were added and mixed, at an increased speed of at least 9000 rpm, until they were well dispersed and hydrated, i.e. generally for about 10 minutes. Once hydrated, the citric acid (RFI Food Ingredients) and flavour (Omega Ingredients) were added, and the mixing was continued for 5 minutes whilst the mixture was heated to 80 °C. The flavour is added last in this way to avoid it flashing off, and the time and temperature of heat treatment means the final product is safe and the flavour and taste profile is retained.

Finally, the mixture was taken off the heat, the lost water was added back, and the product was chilled to set. Then the pH of the product was measured, since the pH needs to be less than 4.

The product can be directly filled into containers, for example pouches, whilst hot, so that the chilled setting occurs in the final containers in which the finished product is to be provided. A typical serving size is 40g, which can provide 100% of the NRV of vitamin D and can be consumed directly from the container, for example the pouch.

A gel product was obtained using this method, with a smooth consistency, a pleasant taste and a vitamin D2 concentration of 0.16%, such that one serving of the gel (40g) provides at least 5 μg of vitamin D, i.e. 100% or more of the EU vitamin D NRV.

FORMULATION 1 B: MATCHA FLAVOUR VARIATION The ingredients for formulation 1 B are as follows: Water, Organic Honey, Gelling Agents (Xanthan gum, Organic Locust bean gum), Organic Matcha Green Tea Powder, Organic Mushroom Powder, Acidity Regulator (Citric acid). Specifically, the exact composition of the formulation, by percentage and weight in the finished product, is provided in Table 2:

Table 2: Matcha Flavour formulation 1 B. Formulation 1 B is prepared in accordance with the processes described in Figure 1 and as above for Formulation 1A.

FORMULATION 2A: STRAWBERRY FLAVOUR

The ingredients for formulation 2A are as follows: Water, Organic Honey, Organic Natural Flavouring, Gelling Agents (Xanthan, Organic Locust bean), Organic Mushroom Powder, Acid (Citric acid). Specifically, the exact composition of the formulation, by percentage and weight of the finished product, is provided in Table 3:

Table 3: Strawberry Flavour formulation 2A.

Formulation is prepared in accordance with the process described in Figure 1 and as above for Formulation 1A, except that strawberry flavour (Strawberry Organics 7.99331 from Uren Food Ingredients) was added in place of the matcha flavour.

Gel products were obtained using these methods, with a smooth consistency, a pleasant taste and a vitamin D2 concentration of 0.16%, such that one serving of the gel (40g) provides at least 5 μg of vitamin D, i.e. 100% or more of the EU vitamin D NRV.

FORMULATION 2B: STRAWBERRY FLAVOUR

The ingredients for formulation 2B are as follows: Water, Organic Honey, Organic Natural Flavouring, Gelling Agents (Xanthan, Organic Locust bean), Organic Mushroom Powder, Acid (Citric acid). Specifically, the exact composition of the formulation, by percentage and weight of the finished product, is provided in Table 4:

Honey organic 20.60 8.24

Strawberry Organics 7.99331 0.25 0.1

Organic Locust bean gum 0.20 0.08

Citric acid anhydrous 0.14 0.056

Organic Vitamin D Powder (40050927) 0.16 0.064

Table 4: Strawberry Flavour formulation 2B.

Formulation is prepared in accordance with the process described in Figure 1 and as above for Formulation 1A, except that strawberry flavour (Strawberry Organics 7.99331 from Uren Food Ingredients) was added in place of the matcha flavour.

Gel products were obtained using these methods, with a smooth consistency, a pleasant taste and a vitamin D2 concentration of 0.16%, such that one serving of the gel (40g) provides at least 5 μg of vitamin D, i.e. 100% or more of the EU vitamin D NRV.

FORMULATION 3A: BLUEBERRY FLAVOUR The ingredients for formulation 3A are as follows: Water, Organic Honey, Gelling Agents (Xanthan, Organic Locust bean), Organic Natural Flavouring, Organic Mushroom Powder, Acid (Citric acid). Specifically, the exact composition of the formulation, by percentage and weight of the final product, is provided in Table 5:

Table 5: Blueberry Flavour formulation 3A.

Formulation was prepared in accordance with the processes described in Figure 1 and as above for Formulation 1A, except that blueberry flavour (Blueberry Type Flavour 7.30314 from Uren Food Ingredients) was added in place of the matcha flavour. Gel product was obtained using these methods, with a smooth consistency, a pleasant taste and a vitamin D2 concentration of 0.16%, such that one serving of the gel (40g) provides at least 5 μg of vitamin D, i.e. 100% or more of the EU vitamin D NRV.

FORMULATION 3B: BLUEBERRY FLAVOUR VARIANT The ingredients for formulation 3B are as follows: Water, Organic Honey, Gelling Agents (Xanthan, Organic Locust bean), Organic Natural Flavouring, Organic Mushroom Powder, Acid (Citric acid). Specifically, the exact composition of the formulation, by percentage and weight of the final product, is provided in Table 6:

Table 6: Blueberry Flavour formulation 3B.

Formulation was prepared in accordance with the processes described in Figure 1 and as above for Formulation 1A, except that blueberry flavour (Blueberry Type Flavour 7.30314 from Uren Food Ingredients) was added in place of the matcha flavour.

Gel product was obtained using these methods, with a smooth consistency, a pleasant taste and a vitamin D2 concentration of 0.16%, such that one serving of the gel (40g) provides at least 5 μg of vitamin D, i.e. 100% or more of the EU vitamin D NRV.