Nakanihon Capsule Develops New Texture Gummy 'TC Gummy' Using Starchless Method, Obtains Patent (Patent No.: 7800971)
Nakanihon Capsule has developed 'TC Gummy,' a new texture gummy utilizing a starchless molding method, and obtained a patent for the related technology. This proprietary technology, which covers the gummy surface with a trehalose crystal layer, suppresses stickiness and creates a differentiated texture, enhancing gummy product quality and development.
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- 📰 Published: May 13, 2026 at 19:00
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Nakanihon Capsule (Head Office: 229-2 Araomachi, Ogaki City, Gifu Prefecture; Representative Director and President: Toshiyasu Yamanaka) has developed "TC Gummy," a new gummy compatible with the starchless molding method, and has now obtained a patent for related technology (Patent No.: 7800971).
*The name "TC Gummy" is our unique naming derived from Trehalose Crystal.
This patent acquisition recognizes the uniqueness and novelty of our gummy surface design utilizing trehalose crystals. TC Gummy forms a uniform trehalose crystal layer on the gummy surface, bringing a new design approach to surface quality, simplifying the coating process, and enabling the creation of unique textures.
Through this technology, Nakanihon Capsule will further strengthen its differentiated proposals for gummy products.
**Background of Development**
In recent years, gummy products have attracted attention not only for their high palatability and ease of eating but also for their high affinity with functional ingredients, leading to product development in a wide range of fields.
For gummies produced by the starchless molding method, surface finishing using glazing agents, powdered oblaat, etc., may be performed depending on the product finish, appearance, and design intent. These methods have been utilized as a means of quality design and appearance adjustment.
On the other hand, Nakanihon Capsule focused on the possibility of creating new surface designs by utilizing the composition and manufacturing process of the gummy itself, rather than applying external materials to the surface.
Based on this idea, we have been exploring a new approach to form a crystal layer on the gummy surface itself and have proceeded with the development of our proprietary technology.
**What is "TC Gummy"?**
"TC Gummy" is our unique naming derived from Trehalose Crystal, a new gummy uniquely developed focusing on the crystallinity of trehalose.
By replacing the sugars used with crystalline trehalose and drying, a uniform trehalose crystal layer is precipitated from the gummy surface.
By covering the gummy surface with this crystal layer, it becomes easier to suppress stickiness and adhesion between products, and can be utilized as a new finishing method for the gummy surface.
This enables a new product design concept, "coating-less," which is different from conventional finishing methods that use glazing agents or powdered oblaat.
**Features of "TC Gummy"**
Before crystallization, during crystal precipitation, after crystallization (implied images)
**1. New Gummy Surface Finishing Design Achieved by Proprietary Patented Technology**
Our proprietary patented technology enables a new finishing design for gummy surfaces utilizing trehalose crystals. By covering the gummy surface with a trehalose crystal layer, it becomes easier to suppress stickiness and adhesion, which can be utilized for differentiating surface quality with a different approach from conventional methods.
Furthermore, since finishing design can be achieved without relying on external coating materials, it is easy to connect it to product creation that makes the most of the individuality of the ingredients and design intent.
**2. A New Texture Experience that Overturns the Conventional Image of Gummy**
By combining the patented manufacturing method with the characteristics of trehalose, we have achieved a new texture that sets it apart from conventional gummies. By utilizing the formation of trehalose crystal layers, we can create an impression at the moment it enters the mouth and a unique texture that changes with each bite, offering a new eating experience not found in conventional products.
In addition, by adjusting the combination of sugars and their blending ratios, it is possible to flexibly respond to texture variation designs. This enables product design that adds value not just as a gummy, but to the joy of eating itself.
**3. Product Design Pursuing Clean Sweetness and Satisfaction**
By using trehalose instead of sugar, this product can be finished with a moderate, clean sweetness. Trehalose has a milder sweetness than sugar and is characterized by its light aftertaste and ease of eating.
Moreover, trehalose is known as a carbohydrate that causes relatively gentle rises and falls in blood glucose levels after ingestion, which can lead to product design directions that are easy to incorporate into daily life, not just in terms of sweetness quality. It proposes a satisfying taste while leveraging the inherent appeal of the ingredients.
**4. Design Considering Quality Stability**
One of the features of this design is that it is easier to design for lower water activity (AW) compared to regular gummies. This makes it easier to design products that consider quality changes during storage.
In addition, trehalose is a non-reducing sugar and has properties that make the Maillard reaction, caused by reactions with amino acids and proteins, less likely to occur. Therefore, it is easier to suppress the risk of discoloration and can be utilized in product development that considers flavor and appearance stability. It enables design proposals that emphasize visual beauty and product quality.
**5. Flexible Response from Prototyping to Mass Production, Even for Small Lots**
We can provide flexible support from the prototyping stage to mass production, according to the customer's development phase. Smooth market testing and launch of new products while suppressing inventory risk.
*The name "TC Gummy" is our unique naming derived from Trehalose Crystal.
This patent acquisition recognizes the uniqueness and novelty of our gummy surface design utilizing trehalose crystals. TC Gummy forms a uniform trehalose crystal layer on the gummy surface, bringing a new design approach to surface quality, simplifying the coating process, and enabling the creation of unique textures.
Through this technology, Nakanihon Capsule will further strengthen its differentiated proposals for gummy products.
**Background of Development**
In recent years, gummy products have attracted attention not only for their high palatability and ease of eating but also for their high affinity with functional ingredients, leading to product development in a wide range of fields.
For gummies produced by the starchless molding method, surface finishing using glazing agents, powdered oblaat, etc., may be performed depending on the product finish, appearance, and design intent. These methods have been utilized as a means of quality design and appearance adjustment.
On the other hand, Nakanihon Capsule focused on the possibility of creating new surface designs by utilizing the composition and manufacturing process of the gummy itself, rather than applying external materials to the surface.
Based on this idea, we have been exploring a new approach to form a crystal layer on the gummy surface itself and have proceeded with the development of our proprietary technology.
**What is "TC Gummy"?**
"TC Gummy" is our unique naming derived from Trehalose Crystal, a new gummy uniquely developed focusing on the crystallinity of trehalose.
By replacing the sugars used with crystalline trehalose and drying, a uniform trehalose crystal layer is precipitated from the gummy surface.
By covering the gummy surface with this crystal layer, it becomes easier to suppress stickiness and adhesion between products, and can be utilized as a new finishing method for the gummy surface.
This enables a new product design concept, "coating-less," which is different from conventional finishing methods that use glazing agents or powdered oblaat.
**Features of "TC Gummy"**
Before crystallization, during crystal precipitation, after crystallization (implied images)
**1. New Gummy Surface Finishing Design Achieved by Proprietary Patented Technology**
Our proprietary patented technology enables a new finishing design for gummy surfaces utilizing trehalose crystals. By covering the gummy surface with a trehalose crystal layer, it becomes easier to suppress stickiness and adhesion, which can be utilized for differentiating surface quality with a different approach from conventional methods.
Furthermore, since finishing design can be achieved without relying on external coating materials, it is easy to connect it to product creation that makes the most of the individuality of the ingredients and design intent.
**2. A New Texture Experience that Overturns the Conventional Image of Gummy**
By combining the patented manufacturing method with the characteristics of trehalose, we have achieved a new texture that sets it apart from conventional gummies. By utilizing the formation of trehalose crystal layers, we can create an impression at the moment it enters the mouth and a unique texture that changes with each bite, offering a new eating experience not found in conventional products.
In addition, by adjusting the combination of sugars and their blending ratios, it is possible to flexibly respond to texture variation designs. This enables product design that adds value not just as a gummy, but to the joy of eating itself.
**3. Product Design Pursuing Clean Sweetness and Satisfaction**
By using trehalose instead of sugar, this product can be finished with a moderate, clean sweetness. Trehalose has a milder sweetness than sugar and is characterized by its light aftertaste and ease of eating.
Moreover, trehalose is known as a carbohydrate that causes relatively gentle rises and falls in blood glucose levels after ingestion, which can lead to product design directions that are easy to incorporate into daily life, not just in terms of sweetness quality. It proposes a satisfying taste while leveraging the inherent appeal of the ingredients.
**4. Design Considering Quality Stability**
One of the features of this design is that it is easier to design for lower water activity (AW) compared to regular gummies. This makes it easier to design products that consider quality changes during storage.
In addition, trehalose is a non-reducing sugar and has properties that make the Maillard reaction, caused by reactions with amino acids and proteins, less likely to occur. Therefore, it is easier to suppress the risk of discoloration and can be utilized in product development that considers flavor and appearance stability. It enables design proposals that emphasize visual beauty and product quality.
**5. Flexible Response from Prototyping to Mass Production, Even for Small Lots**
We can provide flexible support from the prototyping stage to mass production, according to the customer's development phase. Smooth market testing and launch of new products while suppressing inventory risk.