WO2006121358A1 - Complement alimentaire d’huile de coco de gout agreable - Google Patents

Complement alimentaire d’huile de coco de gout agreable Download PDF

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Publication number
WO2006121358A1
WO2006121358A1 PCT/PH2006/000003 PH2006000003W WO2006121358A1 WO 2006121358 A1 WO2006121358 A1 WO 2006121358A1 PH 2006000003 W PH2006000003 W PH 2006000003W WO 2006121358 A1 WO2006121358 A1 WO 2006121358A1
Authority
WO
WIPO (PCT)
Prior art keywords
coconut oil
food supplement
huile
oil
flavoring
Prior art date
Application number
PCT/PH2006/000003
Other languages
English (en)
Inventor
Rolando B. Hortaleza
Original Assignee
Hortaleza Rolando B
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Hortaleza Rolando B filed Critical Hortaleza Rolando B
Priority to CA002606588A priority Critical patent/CA2606588A1/fr
Priority to AU2006244690A priority patent/AU2006244690A1/en
Priority to BRPI0611235-8A priority patent/BRPI0611235A2/pt
Publication of WO2006121358A1 publication Critical patent/WO2006121358A1/fr

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

Definitions

  • This invention relates to food supplements, particularly, a coconut food supplement with improved palatability.
  • 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 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.
  • 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.
  • 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).
  • capric acid 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 antimicrobial activity.
  • 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.
  • copra dried coconut meat
  • 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 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.
  • extracted coconut oil is usually used as massaging oil and is known to be effective in relieving muscular pain. Some use it as a substitute to commercially produced cooking oil from copra.
  • Some manufacturers use complex filtering method to remove the strong 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.
  • the coconut oil produced has a drawback, 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 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.
  • 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.
  • 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 combination of the foregoing.
  • the flavoring must food grade selected from fruit-based or non-fruit based extracts.
  • 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.
  • the food supplement may contain additional aroma such as vanilla, mint, menthol, etc.
  • food coloring may be added to make it attractive and pleasing to the consumer.
  • 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.
  • the flavoring must food grade selected from fruit-based or non-fruit based extracts.
  • the food flavoring 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%.
  • sweeteners may also be added to the coconut 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.
  • 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 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.
  • 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% moisture. Low moisture content prevents the coconut oil from getting rancid and ensures longer shelf life.
  • the flavoring is prepared and weighed according to desired strength of flavor.
  • additional aroma such as vanilla or menthol is added according to desired effect.
  • the selected flavoring or flavoring combination and/or aroma is added to the coconut oil while gently mixing it to prevent 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.
  • 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.
  • coconut oil obtained from commercially known copra-based extraction process
  • Approximately 500 gallons (1890 liters) of coconut oil 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.
  • the flavored coconut oil is bottled in 100 ml glass containers. The container is vacuum sealed.
  • Examples 1 to 4 1.5 gallons of sweetener is thoroughly mixed with flavored coconut oil to add a certain degree of sweetness to the food supplement. Suitable food coloring may be optionally added.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Tea And Coffee (AREA)
  • Seasonings (AREA)

Abstract

L’invention a trait à un complément alimentaire de goût agréable constitué d’huile de coco et d’un arôme miscible dans l’huile. Le complément alimentaire peut comporter d’autres édulcorants et/ou exhausteurs d’arôme. Il a des effets nutritionnels et thérapeutiques importants pour le corps humain. Les parfums et arôme ajoutés rendent l’huile de coco agréable et relativement plus facile à avaler que l’huile de coco non aromatisée.
PCT/PH2006/000003 2005-05-12 2006-05-12 Complement alimentaire d’huile de coco de gout agreable WO2006121358A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CA002606588A CA2606588A1 (fr) 2005-05-12 2006-05-12 Complement alimentaire d'huile de coco de gout agreable
AU2006244690A AU2006244690A1 (en) 2005-05-12 2006-05-12 A palatable coconut oil food supplement
BRPI0611235-8A BRPI0611235A2 (pt) 2005-05-12 2006-05-12 suplemento alimentar de àleo de coco palatÁvel

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PH1-2005-00239 2005-05-12
PH12005000239 2005-05-12

Publications (1)

Publication Number Publication Date
WO2006121358A1 true WO2006121358A1 (fr) 2006-11-16

Family

ID=37396789

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/PH2006/000003 WO2006121358A1 (fr) 2005-05-12 2006-05-12 Complement alimentaire d’huile de coco de gout agreable

Country Status (5)

Country Link
CN (1) CN101179951A (fr)
AU (1) AU2006244690A1 (fr)
BR (1) BRPI0611235A2 (fr)
CA (1) CA2606588A1 (fr)
WO (1) WO2006121358A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3120713A4 (fr) * 2014-03-20 2017-10-25 Takasago International Corporation Procédé de production d'extrait de fruit de palmier, extrait de fruit de palmier, agent d'amélioration d'arôme comprenant l'extrait de fruit de palmier, et aliments et boissons contenant l'agent d'amélioration d'arôme

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0464914A1 (fr) * 1990-07-02 1992-01-08 Unilever N.V. Utilisation d'huile comestible pour aromatiser des aliments
US20020102330A1 (en) * 2000-12-05 2002-08-01 Pbm Products, Inc. Food bars containing nutritional supplements and anti-constipation and regularity -maintaining agents
US20020150607A1 (en) * 2000-12-05 2002-10-17 Pbm Pharmaceuticals, Inc. Food bars containing nutritional supplements
US6753019B1 (en) * 1998-04-14 2004-06-22 Food Ingredients Technologies Intangibles (Bermuda) Limited Food supplement
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

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0464914A1 (fr) * 1990-07-02 1992-01-08 Unilever N.V. Utilisation d'huile comestible pour aromatiser des aliments
US6753019B1 (en) * 1998-04-14 2004-06-22 Food Ingredients Technologies Intangibles (Bermuda) Limited Food supplement
US20020102330A1 (en) * 2000-12-05 2002-08-01 Pbm Products, Inc. Food bars containing nutritional supplements and anti-constipation and regularity -maintaining agents
US20020150607A1 (en) * 2000-12-05 2002-10-17 Pbm Pharmaceuticals, Inc. Food bars containing nutritional supplements
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

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3120713A4 (fr) * 2014-03-20 2017-10-25 Takasago International Corporation Procédé de production d'extrait de fruit de palmier, extrait de fruit de palmier, agent d'amélioration d'arôme comprenant l'extrait de fruit de palmier, et aliments et boissons contenant l'agent d'amélioration d'arôme

Also Published As

Publication number Publication date
BRPI0611235A2 (pt) 2010-08-24
AU2006244690A1 (en) 2006-11-16
CA2606588A1 (fr) 2006-11-16
CN101179951A (zh) 2008-05-14

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