{"id":27566,"date":"2023-02-26T11:36:50","date_gmt":"2023-02-26T10:36:50","guid":{"rendered":"https:\/\/transferencia.umh.es\/?p=27566"},"modified":"2026-10-05T10:29:40","modified_gmt":"2026-10-05T08:29:40","slug":"gelatinas-y-gominolas-probioticas-y-simbioticas","status":"publish","type":"post","link":"https:\/\/transferencia.umh.es\/en\/2023\/02\/26\/gelatinas-y-gominolas-probioticas-y-simbioticas\/","title":{"rendered":"Probiotic and Synbiotic Jellies and Gummies"},"content":{"rendered":"

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Probiotic and Synbiotic Jellies and Gummies<\/h1>\n

The new products consist of jellies and gummies made with different gelling agents that incorporate probiotic microorganisms into their formulation and, optionally, prebiotic compounds, resulting in a synbiotic product with health-promoting properties.<\/h2>\n<\/header>\n
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TECHNOLOGY DESCRIPTION<\/h3>\n
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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.<\/p>\n

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:<\/p>\n

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

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    TECHNOLOGY APPLICATIONS<\/h3>\n
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    The offer is aimed at the beverage, confectionery, dessert, pharmaceutical and food supplement sectors.<\/p>\n<\/div>\n<\/section>\n

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    ADVANTAGES AND INNOVATIVE ASPECTS<\/h3>\n
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    The innovative aspects are as follows:<\/p>\n

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    • 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.<\/li>\n
    • The probiotic microorganisms survive processing and remain active in the finished product.<\/li>\n
    • They are suitable for all consumers.<\/li>\n
    • 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.<\/li>\n
    • The high quantity of probiotics prese<\/li>\n<\/ul>\n<\/div>\n<\/section>\n<\/article>\n

      <\/p>","protected":false},"excerpt":{"rendered":"

      Probiotic and Synbiotic Jellies and Gummies
      \nThe new products consist of jellies and gummies made with different gelling agents that incorporate probiotic microorganisms into their formulation and, optionally, prebiotic compounds, resulting in a synbiotic product with health-promoting properties.<\/p>\n

      TECHNOLOGY DESCRIPTION<\/p>\n

      The selection of suitable food systems to protect and release probiotics following digestion is a crucial factor to […]<\/p>\n","protected":false},"author":1503,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_links_to":"","_links_to_target":""},"categories":[1518027,1517946],"tags":[1517996,1517987],"_links":{"self":[{"href":"https:\/\/transferencia.umh.es\/en\/wp-json\/wp\/v2\/posts\/27566"}],"collection":[{"href":"https:\/\/transferencia.umh.es\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/transferencia.umh.es\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/transferencia.umh.es\/en\/wp-json\/wp\/v2\/users\/1503"}],"replies":[{"embeddable":true,"href":"https:\/\/transferencia.umh.es\/en\/wp-json\/wp\/v2\/comments?post=27566"}],"version-history":[{"count":0,"href":"https:\/\/transferencia.umh.es\/en\/wp-json\/wp\/v2\/posts\/27566\/revisions"}],"wp:attachment":[{"href":"https:\/\/transferencia.umh.es\/en\/wp-json\/wp\/v2\/media?parent=27566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/transferencia.umh.es\/en\/wp-json\/wp\/v2\/categories?post=27566"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/transferencia.umh.es\/en\/wp-json\/wp\/v2\/tags?post=27566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}