PH12013000204A1

PH12013000204A1 - Coconut meat based compositions and films and uses thereof

Info

Publication number: PH12013000204A1
Application number: PH12013000204A
Authority: PH
Inventors: Priscila F Dr Kimes
Original assignee: Priscila F Dr Kimes
Priority date: 2013-07-01
Filing date: 2013-07-01
Publication date: 2015-01-12

Abstract

This invention pertains to the improved processes in the preparation of fresh coconut meat based compositions and films comprising mainly of coconut meat wherein other fruits and vegetables are added as flavourings and enhancers. These coconut meat based compositions and films can be used as crepes, rolls, and or wraps, which are usually employed in wrapping any food such as fresh fruits, vegetables, salads, or cooked meat and or vegetables, and any combination thereof, after which are rolled, folded and eaten directly during meal times or as snacks. The compositions and films are highly nutritious, gluten-free and cholesterol-free, and beneficial for human health. The invention described herein pertains to the improved processes for the production of coconut meat based compositions and films, which can desirably be eaten directly and can remain fresh for up to nine (9) months or longer, without chemical preservatives.

Description

Coconut Meat Based Compositions and Films and Uses Thereof

ABSTRACT

This invention pertains to the improved processes in the preparation of fresh coconut meat based compositions and films comprising mainly of coconut meat wherein other fruit and vegetables are added as flavourings and enhancers. These coconut meat based compositions and films can be used as crepes, rolls, and or wraps, which are usually employed in wrapping any food such as fresh fruits, vegetables, salads, or cooked meat and/or vegetables, and any combination thereof, after which are rolled, folded and eaten directly during meals or as snacks. The compositions and films are mainly composed of the fresh flesh of young coconuts, which is highly nutritious, gluten-free and cholesterol-free, and benefi cial for human health. The invention described herein pertains to the improved processes for the production of coconut meat based compositions and films, which can desirably be eaten directly and can remain fresh for up to nine (9) months or longer, without chemical preservatives.

DESCRIPTION Background of the Invention

The fresh coconut meat based compositions which are produced into films are similar to spring rolls or “lumpia” wrappers of Chinese dim sum, or “tortilla” in Spanish : meals which involved putting an ingredient material on a dough sheet of the spring roll or “lumpia” wrapper” or “tortilla”, rolling up the dough sheet to wrap the ingredient material, except that no frying is necessary as this coconut meat based composition made into films can be eaten directly. Any food material and mixtures can be placed onto a portion of the surface area of the films, then rolled and or folded, then is conveniently ready for eating. Further, some examples of wrapped foods particularly popular in Japan and in the rest of Asian countries are the Japanese temaki sushi and onigiri/omusubi, the former is hand roll and cone and the latter is

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Js like a rice ball. In this example, the primary sheet product used to wrap sushi and onigiri/omusubi is “nori,” an algae-based food made of seaweed of the genus

Porphyra which has been processed and dried into sheets. Although such seaweed based wrap for food is popular, many do not find the taste or texture of seaweed attractive and appealing, especially children.

Eating healthy foods such as fruits and vegetables has been a universal campaign.

Thus there is always a challenge to prepare these foods in such a way that they are attractive and appealing to people of all ages, and at the same time have the desired variety and convenience added to it. Foods, including handheld foods, snack foods, and convenience foods, prepared with a food wrapper made primarily of a delicious 40 and nutritious fruit and or vegetable itself can address these challenges.

The preparation of edible fruit and vegetable foods has been reported already around the world. Fruits and vegetable films and its uses have been reported by McHugh et al. in U.S. Patent 8,048,466. Intermediate-moisture formed food products made from partially dehydrated fruit or vegetable pieces and a gelled matrix have been reported 45 by Huxsoll ef al. in U.S. Patent 6,623,779. Seventy to 100% fruit and vegetable bars produced using twin screw extrusion have been reported by McHugh ef al. in U.S.

Patent 6,027,758.

Fruit-based edible wraps and vegetable-based edible wraps which may use lipids in on) the formulation have been reported by Senesi and McHugh (2002), “Film e coperture / 50 eduli con matrici a base di frutta,” Industrie Alimentari XL] dicembre. 1289-1294;

McHugh and Senesi (2000) “Apple Wraps: A Novel Method to Improve the Quality and Extend the Shelf Life of Fresh-Cut Apples,” Journal of Food Science 65(3): 480- 485; McHugh, “Fruit and Vegetable Edible Wraps,” Asian Food Tech. 2(4): 18-23 (2001); McHugh, “Edible Packaging,” Resource Magazine, Nov. 7-8 (2001); McHugh 55 et al. (2004), “Fruit and Vegetable Wraps: Application to Partially Dehydrated Apple

Pieces,” In “Quality of Fresh and Processed Foods” edited by F. Shahidi, A. Spanier,

C-T. Ho and T. Braggins, Kluwer Academics/Plenum Publishing, Chapter 21, pp. 289-299; McHugh et al. (1998) “Apple-based Edible Wraps Extend the Shelf Life of

Fresh Cut Apples,” Abstract #20A-33, EFT Annual Meeting Book of Abstracts.

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60 Fruit puree edible films and coatings and their properties have been reported by

McHugh ef al., “Fruit Puree-Based Edible Films and Coatings.” (1997), In Chemistry J) of Novel Foods, Spanier, A., Tamura, M. and Mills, O. (Eds.), Allured Publishing

Corporation, Carol Stream, Ill. pp. 167-198; McHugh et al. (1996), “Permeability

Properties of Fruit Puree Edible Films,” Journal of Food Science 61(1): 88-91. Jerky, 65 leather, or rope-type products for human or pet foods which contain a fruit or vegetable ingredient have been reported. See U.S. Patents 5,853,836; 5,773,070; 5,549,921; 5,084,296; 4,631,837; 4,565,702; 4,205,093.

Gelled food compositions are reported in U.S. patent application No. 2002/0168460 and U.S. Patent 6,663,910. Snack foods, edible film snacks, or rolled edible films 70 have been reported in U.S. patent application Nos. 2003/0224090 and 2004/0043134 and U.S. Patents 6,596,298; 5,962,053; 5,264,235.

Edible films for use as coating or gel capsule application which do not contain a fruit : or vegetable ingredient have been reported. See U.S. Pat. Nos. 6,699,315; 6,375,981; 6,083,582; 5,928,692. 75 The object of this invention is to provide a fruit, vegetable or fruit and vegetable- based compositions and films which have the properties to serve as nutritious, delicious, and appealing alternates or substitutes for all other compositions or films reported so far. In particular, this invention pertains to the fresh coconut meat based compositions and films and its improved processes in the preparation thereof, which 80 is comprised mainly of coconut meat wherein other fruit and vegetables are added as flavourings and enhancers. Further, the invention described herein pertains to the improved processes for the production of coconut meat based compositions and films, which can desirably be eaten directly and can remain fresh for up to nine (9) months or longer, without chemical preservatives. .

Summary of the Invention

The object of this invention is to provide an alternative to known spring rolls or tortillas or lumpia wrappers, fruit films, vegetable films, fruit and vegetable films,

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: 90 fresh crepe or roll or wrap for food and as food, which have the desired properties to serve as nutritious, delicious, and appealing food alternate.

The present invention pertains to compositions and films comprising mainly of the fresh and young coconut meat, combined with other fruits and vegetables to serve as nutrition, texture, and flavour enhancers. These compositions and films have the 95 thinness, strength, flexibility, and crispness to serve as alternates or substitutes for other food-based films, which are useful for wrapping around a combination and a plurality of foods, and can be employed to provide wrapped foods, such as fruit, vegetable, meat, or any combination thereof, the desired variety, nutrition, appeal, taste and convenience. 100 More specifically, the present invention pertains to a composition made into a monolayer film comprising of at the minimum 90% fresh and young coconut meat calculated on a percent by weight basis, and wherein the film has a dry film thickness in the range from about 1.0 to about 1.5 millimeter, a moisture content in the range from about 8 to about 10%, and a water activity in the range from about 0.45 to about 105 0.55. Alternately, virgin coconut oil and fruit polyphenolic extract are added in the amounts within the range from 0.05% to about 0.1% each, calculated on a percent by weight basis. These components are added to enhance the flavors, textures, and nutritional content of the coconut meat based compositions which are made into films.

Alternatively, other fruits, vegetables, and spices, and or any combination thereof can 110 be added to the fresh coconut meat based compositions and films in the amounts within the range from about 0.1% to about 0.4% each, to enhance the flavors, textures, nutritional content, and to add more variety to the coconut meat based compositions which are made into films.

The coconut meat based films can be packaged in sheets, rolls, or any convenient 115 form. Alternatively, the films can be packed by arranging them in sheets in between food-grade paper sheets to keep its desired dryness, flexibility and crispness. The films or film products are packaged so as to maintain the desired film water activity and moisture content, for example, in food-grade moisture barrier bags or other containers or in oxygen and moisture barrier bags and food-grade containers. A

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120 desiccant can be incorporated into a film package or film product package to absorb moisture during storage and maintain the desired food film properties. Alternatively, the films can be directly used for preparing products and directly eaten without frying or cooking.

The films can be used for wrapping around foods to provide a wide range of healthy, 125 nutritious, delicious, appealing, ready-to-eat and convenient foods, during meal time and snack time, for example. The films can also be applied between foods. Since the method of producing the composition provides a way to combine any fruit, vegetable and or spices, the films have the additional appeal and variety according to individual preferences. 130 The shelf life of the product referred to herein can reach about nine (9) months, when packaged and stored at the specified conditions so as not to alter its desired film properties of moisture content, water activity, crispness and dryness. With such desirable shelf life, the products may be prepared for immediate consumption or for future consumption. 135 The following advantages can be observed of the coconut meat based compositions and films, which is the object of this invention. The films when produced as described herein provide the important and unique characteristics of thinness, strength, flexibility, crispness, and dryness to serve as alternative or substitute for other food-based compositions and films, while providing the other important 140 properties of food nowadays which should be healthy, nutritious, delicious, appealing and tasty. Notwithstanding these advantages, the products, which are comprised of fruits and vegetables, also have longer shelf lives, provide a wide range of variety and texture, are convenient and ready-to-eat. The provision of products made from fruits and vegetables can increase consumption of fruits and vegetables and afford 145 consumers to meet their daily dietary requirements, thus help them achieve a more balanced and nutritious diet. A more specific advantage of the invention is the provision of attractive nutritious low fat low calorie product which can contribute in addressing the global problem of people’s increasing obesity.

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This invention also pertains to the improved methods in making the fresh coconut 150 meat based compositions and films. Other important objects and advantages of the invention may also become apparent from the ensuing detailed description.

The Invention

The present invention pertains to compositions and films comprising mainly of the fresh and young coconut meat, combined with other fruits and vegetables to serve as 155 nutrition, texture, and flavour enhancers. These compositions and films have the thinness, strength, flexibility, and crispness to serve as alternates or substitutes for other food-based films, which are useful for wrapping around a combination and a plurality of foods, and can be employed to provide wrapped foods, such as fruit, vegetable, meat, or any combination thereof, the desired variety, nutrition, appeal, 160 taste and convenience.

To promote better understanding and appreciation of the object of this invention, the following general definitions are included.

A film is a thin layer of material and when the film is edible, it is made of a thin layer of edible material. Edible films are pre-formed into solid sheets which can then be 165 applied on, around or between foods, food components or ingredients. As an object of this invention, a thin single layer of film is made from a composition comprising mainly of fresh and young coconut meat puree.

The fresh and young coconut meat puree refers to a paste or liquid suspension usually made by grinding or blending fresh and young coconut meat in combination with 170 other fruit and or vegetable ingredients, wherein the fresh coconut water obtained from the coconut fruit is also mixed in. The fresh and young coconut puree is prepared from whole flesh. The puree is then the intermediate product that can be employed for processing into different final products. Purees can be heat treated, aseptically or otherwise, but do not necessarily have to be heat treated. In this 175 invention, the fresh and young coconut meat “puree” is meant to refer to both heat and non-heat treated whole coconut meat which have been mechanically transformed, such as under a screening or pulping device, into viscous slurries. Thus, this comminuted material can be distinguished from individual discrete pieces of intact

Page 6 of 16 fruit or vegetable flesh. Purees can range in moisture from 4% in dried form to 98% in 180 dilute form.

Percent ingredient is expressed as [(weight of ingredient/total weight of formulation)x100].

Percent ingredient expressed on a percent by weight basis of a formulation is calculated as [(weight of the ingredient)/(sum of (weight of each ingredient in the 185 formulation))x100]. Calculations are illustrated in the following examples below.

Water Activity is defined as the amount of unbound, free water in a system available to support biological and chemical reactions. Water activity is a concept that differs from that of absolute water content of a particular food. Some foods may have high levels of total water content while at the same time possess low water activity. The 190 equation for water activity is: A,=VP/VP,, where VP is the partial vapor pressure of the food at temperature T and VP is the saturation vapor pressure of pure water at T.

This ratio provides the amount of free water present in the food expressed as the equilibrium state of the unbound water content in relation to the vapor pressure of the surrounding environment in which the food is stored under conditions of room 195 temperature and atmospheric pressure.

Moisture content is determined by using the AOAC (Association of Analytical

Communities) official method 22.012. It can also be determined by other methods as known in the art.

In more specific embodiment, the present invention pertains to a composition made 200 into a monolayer film comprising of at the minimum 90% fresh and young coconut meat calculated on a percent by weight basis, and wherein the film has a dry film thickness in the range from about 1.0 to about 1.5 millimeter, a moisture content in the range from about 8 to about 10%, and a water activity in the range from about 0.45 to about 0.55. Alternately, virgin coconut oil and fruit polyphenolic extract are 205 added in the amounts within the range from 0.05% to about 0.1% each, calculated on a percent by weight basis. These components are added to enhance the flavors,

Page 7 of 16 textures, and nutritional content of the coconut meat based compositions which are made into films.

Alternatively, other fruits, vegetables, and spices, and or any combination thereof can 210 be added to the fresh coconut meat based compositions and films in the amounts within the range from about 0.1% to about 0.4% each, to enhance the flavors, textures, nutritional content, and to add more variety to the coconut meat based compositions which are made into films.

In this embodiment of the invention, the methods in the preparation of the coconut 215 meat based compositions and films are described in more detail. The first step consists of harvesting carefully the fresh and young coconut fruit, which should have the right maturity, ripeness, and texture of the coconut meat. Other fruit, vegetables, spices and herbs which are used in the process are also harvested and chosen carefully to have its desired maturity, texture, color and ripeness. 220 The fresh and young coconut meat and its coconut water are collected separately and stored in clean containers. The coconut meat is then chopped and blended with the right amount of coconut water to obtain a coconut meat puree. The puree is further blended with the right amount of additional ingredients, fruits and or vegetables, herbs and spices to obtain the final product mixture. See further the examples below for 225 more detailed description of the combinations of these fruits and vegetables. Further, the mixture is then sieved using a stainless steel strainer with about 100 to 200 mesh screen. The resulting homogenous puree or batter is then spread immediately on high- temperature resistant drying sheets using a template with a dimension of about 20 cm x 20 cm to 25.5 cm x 25.5cm. The filled drying sheets are then placed in a dryer to 230 dry the film at the desired moisture content. A set of mechanical and solar dryers is employed in the drying process to save on fuel and energy. The drying process takes about two (2) to five (5) hours at a temperature range from 35°C to 85°C, preferably from 48°C-65°C, most preferably from 50-60°C, until the desired moisture content within the range from 8% to about 10% is attained. Along with the moisture content, 235 the desired strength, flexibility and crispness of the dried films are tested before harvesting of the dried films. After drying, the films are then allowed to cool down to

Page 8 of 16 a temperature range of about 18°C to 24°C for about 5-10 minutes. When cooled, the dried films are collected, weighed, packed and sealed properly.

The films produced in this invention comprise the following properties: a dry film 240 thickness in the range from about 1 to 1.5 mm, a moisture content in the range from about 8% to about 10%, and a water activity in the range from about 0.45 to 0.55.

The amount of coconut water added to the mixture, and thereby the percent moisture of the starting puree can vary depending on the maturity of the fresh coconut meat being used. A base puree may be dried or diluted as needed to obtain the desired 245 percentages. Other ingredients may be incorporated into the wet film formulation in an amount sufficient to obtain a desired characteristic while maintaining the thinness, strength, flexibility, and crispness of the final film produced by the formulation.

Without being limiting, examples of other ingredients include flavor ingredients or ] enhancers and color sources or texture enhancers. The other ingredients may be added 250 in an amount to provide flexibility, strength, flavor, color or other advantageous property; however, the concentration should not be so high that the added ingredient substantially separates out of the wet film formulation. Preferably the other fruit, vegetable and herbs and spices are added in the range from 0.1% to about 0.4% each calculated on a percent by weight basis. The total percentage of all other ingredients is 255 calculated as a percent by weight basis in combination with the other main ingredients. Thus, the combination of all other ingredients cannot be more than 1% calculated on a percent by weight basis.

In general, the fresh and young coconut meat comprises at least 90% of the dry film formulation and the coconut water comprises at most 10% of the dry film formulation. 260 The other ingredients such as flavor or color or texture enhancers are combined from a range within 0.1 to about 0.4% each, so that the resulting dry film would be comprised of at least 90% of the basic ingredients.

Drying may be carried out as needed to obtain the desired dryness by procedures already known in the art, including heating in an oven or dehydrator and the like. 265 Additional drying steps or a combination of different drying systems may be carried ] out as desired.

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EXAMPLES

The following examples are intended only to further illustrate the invention and are not intended to limit the scope of the invention which is defined by the claims. 270 Example 1. Coconut meat based composition

The following example describes the formulation of the coconut meat based compositions made into films, as the object of the invention. Table 1 shows the important ingredients in the production of coconut meat based composition and film.

In this example, the basic ingredient is the fresh and young coconut meat. In the 275 preparation of the puree, coconut water is added during blending within the range from 500 g to about 1,500 g so as to promote homogeneity of the mixture and achieve the desired texture of the resulting puree. Furthermore, virgin coconut oil and mango polyphenolic extract (obtained from a local supplier) are also added as flavor, texture and shelf-life enhancers. 280 Table 1. Coconut meat based composition wet film resulting dry film at least 90%

Examples 2-11. Coconut meat based composition expressed in other varieties

The following examples describe the formulation of the coconut meat based compositions made into films, as the object of the invention, with additional 285 ingredients such as fruits and vegetables to enhance flavors and textures and to add more variety of the food film. Tables 2-8 show the important ingredients in the production of coconut meat based composition and film and the additional ingredients. 290

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Table 2. Coconut meat based composition with Moringa flavor wet film resulting dry film at least 90%

Table 3. Coconut meat based composition with Chocolate flavor wet film (resulting dry film) at least 90% 295

Table 4. Coconut meat based composition with Mango flavor ] wet film) resulting dry film) at least 90% 300 Table 5. Coconut meat based composition with Carrot flavor : wet film) (resulting dry film) at least 90%

Table 6. Coconut meat based composition with Squash flavor i (wet film) (resulting dry film) at least 90%

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:

Table 7. Coconut meat based composition with Sweet Potato flavor wet film resulting dry film at least 90% 305

Table 8. Coconut meat based composition with Basil & Oregano flavors wet film resulting dry film) at least 90%

Table 9. Coconut meat based composition with Purple Yam flavor (wet film) (resulting dry film at least 90% 310 Table 10. Coconut meat based composition with Green Tea flavor wet film resulting dry film at least 90%

Table 11. Coconut meat based composition with Mango Tea flavor wet film resulting dry film at least 90%

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Claims

315 CLAIMS

1. An edible film comprising of at least 90% fresh and young coconut meat and at most 10% coconut water.

2. The edible film of claim 1, wherein the edible film comprising of coconut meat and 320 coconut water, is further comprised of virgin coconut oil as additive.

3. The edible film of claim 1, wherein the edible film comprising of coconut meat and coconut water, is further comprised of mango polyphenolic extract as additive.

4. The edible film of claim 1, wherein the edible film comprising of coconut meat and ] coconut water, is further comprised of other fruit, vegetable or combination of fruit 325 and vegetable as additive.

5. The edible film of claim 1, wherein the edible film is a monolayer film.

6. The edible film of claim 1, further comprising at least one other ingredient selected from the group of fruits and or vegetables consisting of a flavor ingredient, a flavor enhancer, a color source, and as a substitute or alternative to fruit, vegetable or a 330 combination fruit and vegetable film, color enhancer, or mixtures thereof.

7. The edible film of claim 1, which can be wrapped around, applied between or ] applied to the food, food component or food ingredient.

8. The edible film of claim 1, which has been packaged so as to maintain the moisture content of the edible film ranging from 8% to about 10%. 335 9. The edible film of claim 1, wherein the edible film has a thickness ranging from about 1 mm to about 1.5 mm, a moisture content ranging from about 8% to about . 10%, and a water activity of about 0.45 to about 0.55, which thereby has the strength, flexibility, thinness, and crispness to serve as a substitute or alternative for any food- i based edible film, and which the edible film can be applied to, around or between a 340 food, food component or food ingredient.

10. A food product, comprising of at least 90% fresh and young coconut meat and at most 10% coconut water. Page 13 of 16 i

11. The food product of claim 10, wherein the edible film comprising of coconut meat and coconut water, is further comprised of virgin coconut oil as additive. 345 12. The food product of claim 10, wherein the edible film comprising of coconut meat and coconut water, is further comprised of mango polyphenolic extract as additive.

13. The food product of claim 10, wherein the food product comprising of coconut meat and coconut water, is further comprised of other fruit, vegetable or combination of fruit and vegetable as additive. 350 14. The food product of claim 10, wherein the edible film is a monolayer film.

15. The food product of claim 10, further comprising at least one other ingredient selected from the group of fruits and or vegetables consisting of a flavor ingredient, a flavor enhancer, a color source, and as a substitute or alternative to fruit, vegetable or ] a combination fruit and vegetable film, color enhancer, or mixtures thereof. ] 355 16. The food product of claim 10, which can be wrapped around, applied between or applied to the food, food component or food ingredient.

17. The food product of claim 10, which has been packaged so as to maintain the moisture content of the edible film ranging from about 8% to about 10%.

18. The food product of claim 10, wherein the edible film has a thickness ranging ! 360 from about 1 mm to about 1.5 mm, a moisture content ranging from about 8% to about 10%, and a water activity of about 0.45 to about 0.55; which thereby has the strength, flexibility, thinness, and crispness to serve as a substitute or alternative for ] any food-based edible film, and which the edible film can be applied to, around or between a food, food component or food ingredient. 365 19. A method of preparing an edible film, that is a suitable substitute for any food- based edible film, comprising at least 90% fresh and young coconut meat and at most 10% coconut water, the method comprising: (a) preparing a coconut meat puree or batter formulation by mixing and blending fresh and young coconut meat with coconut water, (b) sieving the said mixture in step (a) to achieve a homogenous puree 370 or batter, (c) spreading the resulting sieved mixture in a drying sheet, and (d) drying the spread mixture up to a moisture content ranging from about 8% to about 10%. Page 14 of 16

20. The method of claim 19, wherein the coconut meat puree is blended with virgin coconut oil as additive and as flavour, texture, and shelf-life enhancer.

21. The method of claim 19, wherein the coconut meat puree is blended with mango 375 polyphenolic extract as additive and as flavour, texture and shelf-life enhancer.

22. The method of claim 19, wherein the coconut meat puree is blended with a fruit, vegetable, or a combination of fruit and vegetable as flavour, texture, color enhancer or color source.

23. The method of claim 19, wherein the drying process is a combination of any 380 drying methods, so as to achieve a moisture content of 8-10%.

24. The method of claim 19, which is further comprising of packaging the dried film to maintain the moisture content in the range that is between about 8% to about 10%.

25. The method of claim 19, wherein the edible film has a thickness ranging from about 1 mm to about 1.5 mm, a moisture content ranging from about 8% to about 385 10%, and a water activity of about 0.45 to about 0.55, which thereby has the strength, flexibility, thinness, and crispness to serve as a substitute or alternative for any food- based edible film, and which the edible film can be applied to, around or between a food, food component or food ingredient.

26. A method of preparing a food product comprising an edible film that is a suitable 390 substitute for any food-based edible film, comprising at least 90% fresh and young coconut meat and at most 10% coconut water, the method comprising: (a) preparing a coconut meat puree or batter formulation by mixing and blending fresh and young ] coconut meat with coconut water, (b) sieving the said mixture in step (a) to achieve a homogenous puree or batter, (c) spreading the resulting sieved mixture in a drying 395 sheet, and (d) drying the spread mixture up to a moisture content of about 8-10%.

27. The method of claim 26, wherein the coconut meat puree is blended with virgin coconut oil as additive and as flavour, texture, and shelf-life enhancer.

27. The method of claim 26, wherein the coconut meat puree is blended with mango polyphenolic extract as additive and as flavour, texture and shelf-life enhancer. Page 15 of 16

Te : 400 28. The method of claim 26, wherein the coconut meat puree is blended with a fruit, vegetable, or a combination of fruit and vegetable as flavour, texture, color enhancer or color source.

29. The method of claim 26, wherein the drying process is a combination of any drying methods, so as to achieve a moisture content ranging from 8% to 10%. 405 30. The method of claim 26, which is further comprising of packaging the dried film to maintain the moisture content in the range that is between about 8% to about 10%.

31. The method of claim 26, wherein the food product has a thickness ranging from about 1 mm to about 1.5 mm, a moisture content ranging from about 8% to about 10%, and a water activity of about 0.45 to about 0.55; which thereby has the strength, 410 flexibility, thinness, and crispness to serve as a substitute or alternative for any food- based edible film, and which the edible film can be applied to, around or between a food, food component or food ingredient.

32. An edible film made according to the method of claim 19.

33. A food product made by the method of claim 26. 415 Page 16 of 16