Probiotic and Synbiotic Jellies and Gummies

The selection of suitable food systems to protect and release probiotics following digestion is a crucial factor to be considered in the development of functional probiotic foods.

The technology developed consists of gelled products, such as food-grade jellies or gummies, containing probiotic microorganisms and, in some variants, prebiotics. These products are made from plant-based beverages, such as fruit, vegetable, cereal and legume juices, which undergo a lactic acid fermentation process with at least one probiotic strain. The process for obtaining these products is also claimed and comprises the following basic steps:

1. Obtaining a pasteurised or sterilised substrate;
2. Fermentation of the substrate;
3. Hydration of the gelatine and dissolution in hot water;
4. Cooling of the hydrated gelatine;
5. Addition of the fermented plant-based beverage together with the selected prebiotic and additives;
6. Homogenisation of the mixture;
7. Packaging of the product.

The offer is aimed at the beverage, confectionery, dessert, pharmaceutical and food supplement sectors.

The innovative aspects are as follows:

• The new probiotic jellies differ from probiotic products currently on the market, which mainly consist of fermented dairy products such as fermented milk and yoghurt.
• The probiotic microorganisms survive processing and remain active in the finished product.
• They are suitable for all consumers.
• They can be recommended for vegetarians, people allergic to milk proteins and people with lactose intolerance, as they can be produced using ingredients of exclusively plant origin.
• The high quantity of probiotics prese