US 12,310,390 B2
Consumable gel delivery method for health ingredients
Nathan Jacob Givoni, St Kilda (AU); David Alexander Vodden Morton, St. Kilda (AU); Simon Hayden Szewach, St. Kilda (AU); and Paul Michael Wynne, St. Kilda (AU)
Assigned to Domalina Pty Ltd ATF the Domalina Unit Trust, (AU)
Appl. No. 17/053,936
Filed by DOMALINA PTY LTD ATF THE DOMALINA UNIT TRUST, St. Kilda (AU)
PCT Filed May 8, 2019, PCT No. PCT/IB2019/053787
§ 371(c)(1), (2) Date Nov. 9, 2020,
PCT Pub. No. WO2019/215641, PCT Pub. Date Nov. 14, 2019.
Claims priority of application No. 2018901590 (AU), filed on May 9, 2018.
Prior Publication US 2021/0244061 A1, Aug. 12, 2021
Int. Cl. A23L 29/256 (2016.01); A23L 29/10 (2016.01); A23L 33/00 (2016.01); A23L 33/125 (2016.01); A23L 33/155 (2016.01)
CPC A23L 29/256 (2016.08) [A23L 29/10 (2016.08); A23L 33/125 (2016.08); A23L 33/155 (2016.08); A23L 33/40 (2016.08)] 19 Claims
 
1. An oral dosage form, other than a 50 g or 75 g dose of glucose, allowing dose combinations of two or more health ingredients selected from at least one of water soluble, water insoluble and lipid-based ingredients to be formulated together in a single dosage form, which is a drinkable gel with a volume of between 25 ml and 250 ml, wherein the health ingredients are retained in a delivery system comprising:
water,
a gelling agent that is a combination of a carbohydrate non-ionic gelled polymer gelling agent and a polyvalent ion gelled polymer gelling agent,
a divalent cation comprising calcium (Ca2+),
a pH adjuster which ensures the oral dosage form has a pH of 5 to 7, and
wherein the carbohydrate non-ionic gelled polymer gelling agent is an agarose-based polymer gelling agent, the polyvalent ion gelled polymer gelling agent is an alginate-based polymer gelling agent provided in an amount of between 0.0005 g (0.5 mg) and 0.01 g (10 mg) per gram of water, and the agarose-based polymer gelling agent and the alginate-based polymer gelling agent are present in a weight ratio of about 3:1, and are present in amounts which ensure hydration of, and the formation of a firm gel with a bloom grade of between 100 and 250, and which does not exhibit plastic behaviour upon stress, but rather behaves elastically upon stress, to a failure point where the structure of the gel breaks or shears to irreversibly create new interfaces, making it more fluid when ingested, such that it is a drinkable gel.