CA2606588A1 - A palatable coconut oil food supplement - Google Patents
A palatable coconut oil food supplement Download PDFInfo
- Publication number
- CA2606588A1 CA2606588A1 CA002606588A CA2606588A CA2606588A1 CA 2606588 A1 CA2606588 A1 CA 2606588A1 CA 002606588 A CA002606588 A CA 002606588A CA 2606588 A CA2606588 A CA 2606588A CA 2606588 A1 CA2606588 A1 CA 2606588A1
- Authority
- CA
- Canada
- Prior art keywords
- coconut oil
- food supplement
- oil
- flavoring
- palatable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
Abstract
L~invention concerne un complément alimentaire avec un goût agréable contenant une huile de noix de coco et un arôme miscible dans l~huile. Le complément alimentaire peut contenir davantage d~adoucissants et/ou des exhausteurs de goût. Il possède des effets nutritionnels et thérapeutiques élevés pour le corps humain. Les saveurs ajoutées et l~arôme rendent cette huile de noix de coco agréable et relativement plus facile à avaler que l~huile de noix de coco non aromatisée.
Description
A PALATABLE COCONUT OIL FOOD SUPPLEMENT' Technical Field of the Invention This invention relates to food supplements, particularly, a coconut food supplement with improved palatability.
Background of the Invention Coconut oil is a mixture of edible unsaturated and saturated oils which can be extracted from mature coconut meat. Coconut oil is conventionally used for baking and cooking. A few years ago, it was discovered that coconut oil has nutritional and therapeutic effects beneficial to the human body which are being lo attributed to its unusually unique mixture of natural fatty acids that are quite different from those found in other seeds or nuts such as olives, palm nut, corn, rape-seed, etc.
The amount of unsaturated oil is considerably low compared to the highly beneficial saturated oil found in coconut oil. Recent studies show that coconut oil contains about 96% saturated fats comprising of short, medium, and long-chain fatty acids, the most abundant of which are medium chain fatty acids called lauric acid. The high amount of saturated fats in coconut oil makes it superior over oils extracted from other seeds or nuts.
Lauric fatty acid comprises about 50% - 57% of the fatty acids in coconut oil which is biologically converted to fatty acid monolaurin by the human body.
The fatty acid monolaurin accounts for the various beneficial and therapeutic effects of coconut oil to the body. Monolaurin fatty acid had been found to have adverse effects on a variety of microorganisms including bacteria, yeast, fungi, and enveloped viruses. It destroys the lipid membrane of such enveloped viruses as HIV, measles, Herpes simplex virus (HSV-1), influenza and cytomegalovirus (CMV).
Another fatty acid naturally found in coconut oil is capric acid which is about 7% of coconut oil fat content. This acid is also found to stimulate anti-microbial activity.
In some studies, it was shown that a daily diet of coconut oil promotes weight loss and prevents heart disease. Short- and medium-chain fatty acids in coconut oil, are absorbed directly through the portal vein to the liver, where lo they are immediately available to the body. In other words, most of the saturated fat in coconut oil is easily digestible and converted into quick energy.
And these types of fatty acids are less likely to cause obesity because they are immediately used by the body and have no opportunity to be stored. Other studies have shown that coconut oil has anti-oxidant effect, thus, prevents aging and cancer.
Coconut oil can be extracted from mature coconut meat through different known methods. The method of extraction can affect the ratio of different fatty acids naturally occurring in coconut oil. Before the discovery of the nutritional and therapeutic benefits of coconut oil, it is commercially produced from dried 2o coconut meat known as copra.
It has been shown that coconut oil produced from copra meat has lower lauric acid content than coconut oil produced from non-copra meat. The low lauric acid content of coconut oil in copra-based oil production is due to the refining process that has to be done to make the taste and color of coconut oil acceptable especially if it is to be used for cooking and/or baking. Copra-based production of coconut oil makes use of deodorizing, bleaching and sanitizing substances and/or processes, thus, modifying the natural fatty acid ratio of coconut oil produced from traditional way of extraction. The coconut oil produced from copra is usually sold as plain cooking oil or as baking butter or lard.
The traditional way of extraction is done by squeezing out the coconut milk from freshly grated coconut meat and allowing the coconut milk to ferment io under ambient temperature for 24 to 36 hours. The coconut oil produced from this method retains the natural aroma and flavor of coconut. Coconut oil produced from traditional fermentation process is colorless and remains stable for several years if kept in a clean container. Traditionally extracted coconut oil is usually used as massaging oil and is known to be effective in relieving is muscular pain. Some use it as a substitute to commercially produced cooking oil from copra.
Other methods have been developed to mass-produce coconut oil such as mechanically and/or chemically aided extraction processes. The expeller-pressed method is commonly used wherein coconut milk is directly squeezed 2o out from fresh coconut meat using a mechanized expeller device and extraction of oil is done in the traditional fermenting method. The quality of coconut oil is comparatively the same as in the traditional way of extraction described in the preceding paragraph.
Background of the Invention Coconut oil is a mixture of edible unsaturated and saturated oils which can be extracted from mature coconut meat. Coconut oil is conventionally used for baking and cooking. A few years ago, it was discovered that coconut oil has nutritional and therapeutic effects beneficial to the human body which are being lo attributed to its unusually unique mixture of natural fatty acids that are quite different from those found in other seeds or nuts such as olives, palm nut, corn, rape-seed, etc.
The amount of unsaturated oil is considerably low compared to the highly beneficial saturated oil found in coconut oil. Recent studies show that coconut oil contains about 96% saturated fats comprising of short, medium, and long-chain fatty acids, the most abundant of which are medium chain fatty acids called lauric acid. The high amount of saturated fats in coconut oil makes it superior over oils extracted from other seeds or nuts.
Lauric fatty acid comprises about 50% - 57% of the fatty acids in coconut oil which is biologically converted to fatty acid monolaurin by the human body.
The fatty acid monolaurin accounts for the various beneficial and therapeutic effects of coconut oil to the body. Monolaurin fatty acid had been found to have adverse effects on a variety of microorganisms including bacteria, yeast, fungi, and enveloped viruses. It destroys the lipid membrane of such enveloped viruses as HIV, measles, Herpes simplex virus (HSV-1), influenza and cytomegalovirus (CMV).
Another fatty acid naturally found in coconut oil is capric acid which is about 7% of coconut oil fat content. This acid is also found to stimulate anti-microbial activity.
In some studies, it was shown that a daily diet of coconut oil promotes weight loss and prevents heart disease. Short- and medium-chain fatty acids in coconut oil, are absorbed directly through the portal vein to the liver, where lo they are immediately available to the body. In other words, most of the saturated fat in coconut oil is easily digestible and converted into quick energy.
And these types of fatty acids are less likely to cause obesity because they are immediately used by the body and have no opportunity to be stored. Other studies have shown that coconut oil has anti-oxidant effect, thus, prevents aging and cancer.
Coconut oil can be extracted from mature coconut meat through different known methods. The method of extraction can affect the ratio of different fatty acids naturally occurring in coconut oil. Before the discovery of the nutritional and therapeutic benefits of coconut oil, it is commercially produced from dried 2o coconut meat known as copra.
It has been shown that coconut oil produced from copra meat has lower lauric acid content than coconut oil produced from non-copra meat. The low lauric acid content of coconut oil in copra-based oil production is due to the refining process that has to be done to make the taste and color of coconut oil acceptable especially if it is to be used for cooking and/or baking. Copra-based production of coconut oil makes use of deodorizing, bleaching and sanitizing substances and/or processes, thus, modifying the natural fatty acid ratio of coconut oil produced from traditional way of extraction. The coconut oil produced from copra is usually sold as plain cooking oil or as baking butter or lard.
The traditional way of extraction is done by squeezing out the coconut milk from freshly grated coconut meat and allowing the coconut milk to ferment io under ambient temperature for 24 to 36 hours. The coconut oil produced from this method retains the natural aroma and flavor of coconut. Coconut oil produced from traditional fermentation process is colorless and remains stable for several years if kept in a clean container. Traditionally extracted coconut oil is usually used as massaging oil and is known to be effective in relieving is muscular pain. Some use it as a substitute to commercially produced cooking oil from copra.
Other methods have been developed to mass-produce coconut oil such as mechanically and/or chemically aided extraction processes. The expeller-pressed method is commonly used wherein coconut milk is directly squeezed 2o out from fresh coconut meat using a mechanized expeller device and extraction of oil is done in the traditional fermenting method. The quality of coconut oil is comparatively the same as in the traditional way of extraction described in the preceding paragraph.
The chemical-based method is used for a faster and higher yield of oil especially where the natural ratio of fatty acids is not given priority. An example of chemical-based extraction is the organic solvent extraction using hexanes.
The organic solvent absorbs greater than 90% of the oils. The extract is then filtered, if necessary, to remove any particulate and/or insoluble matter.
After filtering, the solvent is removed, typically by evaporation, to provide a partially refined vegetable oil, which can be used in many commercial products or further processed if desired.
Some manufacturers use complex filtering method to remove the strong io aroma and taste of coconut such as passing the oil in diatomaceous earth bed in combination with micro-filters to adsorb and remove the natural taste and smell of coco from the oil, thus, producing a tasteless and odorless coconut oil.
At any rate, regardless of the method used to produce highly nutritious and therapeutic coconut oil, the coconut oil produced has a drawback, is especially when it is used as a food supplement to be taken orally, due to its low palatability. Coconut oil has not achieved high consumer acceptability despite its high nutritional and therapeutic effect because consumers find it difficult to take plain coconut oil orally especially on a daily basis. The plain and natural oily taste and feel of coconut oil makes it difficult to swallow. The 20 present invention seeks to overcome this drawback by providing a coconut oil food supplement that has improved palatability such that the consumer will take pleasure in taking the coconut oil supplement orally on a daily and/or regular basis.
The organic solvent absorbs greater than 90% of the oils. The extract is then filtered, if necessary, to remove any particulate and/or insoluble matter.
After filtering, the solvent is removed, typically by evaporation, to provide a partially refined vegetable oil, which can be used in many commercial products or further processed if desired.
Some manufacturers use complex filtering method to remove the strong io aroma and taste of coconut such as passing the oil in diatomaceous earth bed in combination with micro-filters to adsorb and remove the natural taste and smell of coco from the oil, thus, producing a tasteless and odorless coconut oil.
At any rate, regardless of the method used to produce highly nutritious and therapeutic coconut oil, the coconut oil produced has a drawback, is especially when it is used as a food supplement to be taken orally, due to its low palatability. Coconut oil has not achieved high consumer acceptability despite its high nutritional and therapeutic effect because consumers find it difficult to take plain coconut oil orally especially on a daily basis. The plain and natural oily taste and feel of coconut oil makes it difficult to swallow. The 20 present invention seeks to overcome this drawback by providing a coconut oil food supplement that has improved palatability such that the consumer will take pleasure in taking the coconut oil supplement orally on a daily and/or regular basis.
Summary Of The Invention It is therefore the main object of the present invention to improve the taste and palatability of coconut oil as a food supplement taken orally.
Another object thereof is to provide a coconut oil food supplement that has a variety of food flavors, tastes, and aroma to suit the distinct and discriminating tastes of consumers.
Still another object thereof is to provide a coconut oil food supplement that may contain sweeteners to further enhance the flavor and palatability thereof.
Thus, the present invention provides for a palatable food supplement comprising of coconut oil and an oil-miscible flavoring. The flavoring is selected from a variety of flavorings such as corn, banana, jackfruit, mango, cherry, orange, melon, strawberry apple, pineapple, grape, tutti frutti, mint, bubble gum, vanilla, coffee, mocha, chocolate, cola, root beer, etc., and any viable is combination of the foregoing. Thus, the flavoring must food grade selected from fruit-based or non-fruit based extracts.
In a preferred embodiment, the food supplement may contain sweeteners. The amount of sweeteners depends on the sweetness desired to be achieved, but preferably, up to 1% sweetener is added based on the amount of coconut oil.
Another object thereof is to provide a coconut oil food supplement that has a variety of food flavors, tastes, and aroma to suit the distinct and discriminating tastes of consumers.
Still another object thereof is to provide a coconut oil food supplement that may contain sweeteners to further enhance the flavor and palatability thereof.
Thus, the present invention provides for a palatable food supplement comprising of coconut oil and an oil-miscible flavoring. The flavoring is selected from a variety of flavorings such as corn, banana, jackfruit, mango, cherry, orange, melon, strawberry apple, pineapple, grape, tutti frutti, mint, bubble gum, vanilla, coffee, mocha, chocolate, cola, root beer, etc., and any viable is combination of the foregoing. Thus, the flavoring must food grade selected from fruit-based or non-fruit based extracts.
In a preferred embodiment, the food supplement may contain sweeteners. The amount of sweeteners depends on the sweetness desired to be achieved, but preferably, up to 1% sweetener is added based on the amount of coconut oil.
In another preferred embodiment, the food supplement may contain additional aroma such as vanilla, mint, menthol, etc. Optionally, food coloring may be added to make it attractive and pleasing to the consumer.
Detailed Description Of The Invention For the purposes of promoting an understanding of the innovative teachings of the invention, reference will now be made to the embodiments illustrated herein and specific language will be used to describe the same. It should nevertheless be understood that it is not intended to limit the scope thereof. Any alterations and further modifications in the described embodiments io are contemplated as would normally occur to one skilled in the art to which the invention relates.
In general, the present invention provides a coconut oil as a food supplement which has added flavorings to modify and enhance the flavor of coconut oil to make it palatable. It is to be understood that coconut oil extracted from any method is potentially useful with the present invention.
The present invention provides a simple and yet innovative and practical way of making coconut oil more of a food rather than an oil substance to be swallowed by the addition of aroma, flavors and/or sweeteners. The addition of flavors and aroma to the coconut oil somehow modifies the physical characteristic and taste of the coconut oil in such a way that it can be perceived as a flavored coconut food rather than oil.
The coconut oil food supplement of the present invention may be single-or multiple-flavored. The flavoring is selected from a variety of flavorings such as corn, banana, jackfruit, mango, cherry, orange, melon, strawberry apple, pineapple, grape, tutti frutti, mint, bubble gum, vanilla, coffee, mocha, chocolate, cola, root beer, etc., and any viable combination of the foregoing.
Thus, the flavoring must food grade selected from fruit-based or non-fruit based extracts.
The food flavoring, however, must be oil soluble or miscible and preferably with a very low moisture content. The amount of flavorings may range from 0.01 to 1.0%.
In another embodiment, sweeteners may also be added to the coconut io oil to make it more palatable especially for the discriminating tastes of children and adults likewise. Sweeteners may be natural sugar such as glucose and fructose, or synthetic sugar such as aspartame, sucralose, saccharin sodium, etc. The amount of sweeteners may range from 0 to 1.0%.
Still another embodiment of the present invention provides for the addition of aroma other than the coconut aroma such as the aroma of vanilla extract, mint or menthol extract. Vanilla extract per se may also be added as a flavor enhancer. For example, where corn is used as a flavoring, vanilla may be added to enhance the flavor and aroma of the coconut oil food supplement.
Vanilla may also be added in combination with a sweetener. Another example of combination of flavor and aroma is bubble gum as flavoring and mint as aroma and added flavor. The addition of mint to the bubble gum deliciously brings out the flavor of bubble gum. The amount of aroma depends on the desired result to be achieved and the quality and concentration of aroma available in the market.
Detailed Description Of The Invention For the purposes of promoting an understanding of the innovative teachings of the invention, reference will now be made to the embodiments illustrated herein and specific language will be used to describe the same. It should nevertheless be understood that it is not intended to limit the scope thereof. Any alterations and further modifications in the described embodiments io are contemplated as would normally occur to one skilled in the art to which the invention relates.
In general, the present invention provides a coconut oil as a food supplement which has added flavorings to modify and enhance the flavor of coconut oil to make it palatable. It is to be understood that coconut oil extracted from any method is potentially useful with the present invention.
The present invention provides a simple and yet innovative and practical way of making coconut oil more of a food rather than an oil substance to be swallowed by the addition of aroma, flavors and/or sweeteners. The addition of flavors and aroma to the coconut oil somehow modifies the physical characteristic and taste of the coconut oil in such a way that it can be perceived as a flavored coconut food rather than oil.
The coconut oil food supplement of the present invention may be single-or multiple-flavored. The flavoring is selected from a variety of flavorings such as corn, banana, jackfruit, mango, cherry, orange, melon, strawberry apple, pineapple, grape, tutti frutti, mint, bubble gum, vanilla, coffee, mocha, chocolate, cola, root beer, etc., and any viable combination of the foregoing.
Thus, the flavoring must food grade selected from fruit-based or non-fruit based extracts.
The food flavoring, however, must be oil soluble or miscible and preferably with a very low moisture content. The amount of flavorings may range from 0.01 to 1.0%.
In another embodiment, sweeteners may also be added to the coconut io oil to make it more palatable especially for the discriminating tastes of children and adults likewise. Sweeteners may be natural sugar such as glucose and fructose, or synthetic sugar such as aspartame, sucralose, saccharin sodium, etc. The amount of sweeteners may range from 0 to 1.0%.
Still another embodiment of the present invention provides for the addition of aroma other than the coconut aroma such as the aroma of vanilla extract, mint or menthol extract. Vanilla extract per se may also be added as a flavor enhancer. For example, where corn is used as a flavoring, vanilla may be added to enhance the flavor and aroma of the coconut oil food supplement.
Vanilla may also be added in combination with a sweetener. Another example of combination of flavor and aroma is bubble gum as flavoring and mint as aroma and added flavor. The addition of mint to the bubble gum deliciously brings out the flavor of bubble gum. The amount of aroma depends on the desired result to be achieved and the quality and concentration of aroma available in the market.
Coloring may also be added to the flavored coconut oil to make it attractive and pleasing to the eye especially if the target consumers are children. Although more often, it is preferable to maintain the colorless appearance of the coconut oil to preserve its naturalness as an organic food supplement product.
In accordance with the present invention, pure coconut oil is weighed and placed in a clean and dry mixing tank. It is preferable to use coconut oil with very low moisture or water content, for example, 0.1 to 1 Io moisture.
Low moisture content prevents the coconut oil from getting rancid and ensures io longer shelf life. In a separate container, the flavoring is prepared and weighed according to desired strength of flavor. Optionally, additional aroma such as vanilla or menthol is added according to desired effect. After pouring the coconut oil to the mixing tank, the selected flavoring or flavoring combination and/or aroma is added to the coconut oil while gently mixing it to prevent is bubbling. Air trapped in the oil can shorten the shelf life of the coconut oil food supplement. Sweeteners may be added according to desired sweetness to be achieved. The flavored coconut oil are packaged in small plastic or glass bottles and preferably vacuum sealed.
For the purpose of promoting further understanding and appreciation of 20 the present invention and its advantages, the following Examples are provided.
It will be understood, however, that these Examples are illustrative and not limiting in any fashion.
Examples Example 1 Approximately 500 gallons (1890 liters) of coconut oil obtained from traditional extraction process are poured in a dry and clean mixing tank.
Approximately 2.25 gallons of oil miscible corn flavoring is gently mixed to the coconut oil, avoiding air bubbles to form during mixing. After thoroughly mixing the coconut oil and the flavoring, the flavored coconut oil is bottled in 200 ml glass containers.
Example 2 In Example 1, 1 gallon of vanilla is are mixed with the coconut oil together with the corn flavoring. The resulting mixture has a mixed enhanced aroma of corn and vanilla.
Example 3 Approximately 500 gallons (1890 liters) of coconut oil (obtained from commercially known copra-based extraction process) are poured in a dry and clean mixing tank. Approximately 5 gallons of oil miscible corn flavoring is gently mixed to the coconut oil, avoiding air bubbles to form during mixing.
After thoroughly mixing the coconut oil and the flavoring, the flavored coconut oil is bottled in 150 ml plastic containers.
In accordance with the present invention, pure coconut oil is weighed and placed in a clean and dry mixing tank. It is preferable to use coconut oil with very low moisture or water content, for example, 0.1 to 1 Io moisture.
Low moisture content prevents the coconut oil from getting rancid and ensures io longer shelf life. In a separate container, the flavoring is prepared and weighed according to desired strength of flavor. Optionally, additional aroma such as vanilla or menthol is added according to desired effect. After pouring the coconut oil to the mixing tank, the selected flavoring or flavoring combination and/or aroma is added to the coconut oil while gently mixing it to prevent is bubbling. Air trapped in the oil can shorten the shelf life of the coconut oil food supplement. Sweeteners may be added according to desired sweetness to be achieved. The flavored coconut oil are packaged in small plastic or glass bottles and preferably vacuum sealed.
For the purpose of promoting further understanding and appreciation of 20 the present invention and its advantages, the following Examples are provided.
It will be understood, however, that these Examples are illustrative and not limiting in any fashion.
Examples Example 1 Approximately 500 gallons (1890 liters) of coconut oil obtained from traditional extraction process are poured in a dry and clean mixing tank.
Approximately 2.25 gallons of oil miscible corn flavoring is gently mixed to the coconut oil, avoiding air bubbles to form during mixing. After thoroughly mixing the coconut oil and the flavoring, the flavored coconut oil is bottled in 200 ml glass containers.
Example 2 In Example 1, 1 gallon of vanilla is are mixed with the coconut oil together with the corn flavoring. The resulting mixture has a mixed enhanced aroma of corn and vanilla.
Example 3 Approximately 500 gallons (1890 liters) of coconut oil (obtained from commercially known copra-based extraction process) are poured in a dry and clean mixing tank. Approximately 5 gallons of oil miscible corn flavoring is gently mixed to the coconut oil, avoiding air bubbles to form during mixing.
After thoroughly mixing the coconut oil and the flavoring, the flavored coconut oil is bottled in 150 ml plastic containers.
Example 4 Approximately 500 gallons (1890 liters) of coconut oil (obtained from commercially known copra-based extraction process) are poured in a dry and clean mixing tank. Approximately 4 gallons of oil miscible mocha flavoring is gently mixed to the coconut oil, avoiding air bubbles to form during mixing.
After thoroughly mixing the coconut oil and the flavoring, the flavored cooonut oil is bottfed in 100 mi glass containers. The container is vacuum sealed.
Example 5 In Examples 1 to 4, 1.5 gallons of sweetener is thoroughly mixed with io flavored coconut oil to add a certain degree of sweetness to the food supplement. Suitable food coloring may be optionally added.
Before defining the scope of the following claims, it is to be understood that the invention is not limited in its application to the details of components/elements set forth in the preceding description or illustrated in the is specific examples. It is to be noted that the invention is capable of other variations and limitless applications not disclosed herein, and of being practiced and carried out in various ways failing within the teaching and scope of the following claims.
After thoroughly mixing the coconut oil and the flavoring, the flavored cooonut oil is bottfed in 100 mi glass containers. The container is vacuum sealed.
Example 5 In Examples 1 to 4, 1.5 gallons of sweetener is thoroughly mixed with io flavored coconut oil to add a certain degree of sweetness to the food supplement. Suitable food coloring may be optionally added.
Before defining the scope of the following claims, it is to be understood that the invention is not limited in its application to the details of components/elements set forth in the preceding description or illustrated in the is specific examples. It is to be noted that the invention is capable of other variations and limitless applications not disclosed herein, and of being practiced and carried out in various ways failing within the teaching and scope of the following claims.
Claims (10)
1. A palatable food supplement, comprising of coconut oil and an oil miscible flavoring.
2. A palatable food supplement according to claim 1 further comprising sweeteners.
3. A palatable food supplement according to claim 2 wherein the sweeteners are selected from natural and synthetic sugar.
4. A palatable food supplement according to claim 3 wherein the sweeteners are up to 1.0% of the total amount of the coconut oil.
5. A palatable food supplement according to claim 1 further comprising aroma enhancers.
6. A palatable food supplement according to claim 5 wherein the aroma enhancers are selected from vanilla, menthol, and mint.
7. A palatable food supplement according to claim 1 or 6 wherein the flavoring is fruit-based.
8. A palatable food supplement according to claim 1 or 6 wherein the flavoring is selected from corn, banana, jackfruit, mango, cherry, orange, melon, strawberry, apple, pineapple, grape, tutti frutti, mint, bubble gum, vanilla, coffee, mocha, chocolate, cola, root beer, and mixtures thereof.
9. A palatable food supplement according to claim 8 wherein the flavoring is about 0.01 to 1.0% of the total amount of the coconut oil.
10.A palatable food supplement according to claim 8 further comprising food coloring.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PH12005000239 | 2005-05-12 | ||
| PH1-2005-00239 | 2005-05-12 | ||
| PCT/PH2006/000003 WO2006121358A1 (en) | 2005-05-12 | 2006-05-12 | Complement alimentaire d’huile de noix de coco avec un gout agreable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2606588A1 true CA2606588A1 (en) | 2006-11-16 |
Family
ID=37396789
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002606588A Abandoned CA2606588A1 (en) | 2005-05-12 | 2006-05-12 | A palatable coconut oil food supplement |
Country Status (5)
| Country | Link |
|---|---|
| CN (1) | CN101179951A (en) |
| AU (1) | AU2006244690A1 (en) |
| BR (1) | BRPI0611235A2 (en) |
| CA (1) | CA2606588A1 (en) |
| WO (1) | WO2006121358A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6356986B2 (en) * | 2014-03-20 | 2018-07-11 | 高砂香料工業株式会社 | Flavor improver |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0464914B1 (en) * | 1990-07-02 | 1994-05-04 | Unilever N.V. | Use of edible oil for flavouring foodstuffs |
| AUPP291598A0 (en) * | 1998-04-14 | 1998-05-07 | Allrad 3 Pty Ltd | Food supplement |
| US6576253B2 (en) * | 2000-12-05 | 2003-06-10 | Pbm Pharmaceuticals, Inc. | Food bars containing nutritional supplements |
| US6569445B2 (en) * | 2000-12-05 | 2003-05-27 | Pbm Pharmaceuticals, Inc. | Food bars containing nutritional supplements and anti-constipation and regularity maintaining-agents |
| US20040161501A1 (en) * | 2003-02-19 | 2004-08-19 | Popov Vladi Krumov | Methods of preparation of microwave pop-corn with low melt point oil packed in bags with high greaseproofness |
-
2006
- 2006-05-12 AU AU2006244690A patent/AU2006244690A1/en not_active Abandoned
- 2006-05-12 WO PCT/PH2006/000003 patent/WO2006121358A1/en active Application Filing
- 2006-05-12 BR BRPI0611235-8A patent/BRPI0611235A2/en not_active IP Right Cessation
- 2006-05-12 CA CA002606588A patent/CA2606588A1/en not_active Abandoned
- 2006-05-12 CN CNA2006800161098A patent/CN101179951A/en active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| AU2006244690A1 (en) | 2006-11-16 |
| WO2006121358A1 (en) | 2006-11-16 |
| CN101179951A (en) | 2008-05-14 |
| BRPI0611235A2 (en) | 2010-08-24 |
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