WO2020174500A1

WO2020174500A1 - Dry rewettable spread composition and a process for preparing the same

Info

Publication number: WO2020174500A1
Application number: PCT/IN2020/050184
Authority: WO
Inventors: Randhir Singh Gajraj
Original assignee: Prodyut Biotech India Private Limited
Priority date: 2019-02-28
Filing date: 2020-02-28
Publication date: 2020-09-03

Abstract

The present invention relates to a dry rewettable spread composition comprising a mixture of psyllium husk and varied algal biomass. The composition is healthy and easy to prepare and can be consumed as spreads, jams, inserts, and that which 5 eliminates the use of pectin and added sugars in spreads.

Description

WO 2020/174500 WETTABLE SPREAD COMPOSITION AND A lpcT/lN2020/050184

PREPARING THE SAME

FIELD OF INVENTION

The present invention relates to a dry rewettable spread composition, and a process for preparing the same.

BACKGROUND OF INVENTION

5 Background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art

Algae have been gaining popularity as a nutritional supplement in the recent 0 years. Blue-green algae have a high protein, vitamins, lipids, iron, and other mineral content which is absorbed when taken orally. Spirulina and Chlorella have been considered as a super food due to its nutritional content and health benefits. Typically, algal supplements are available as a tablet that is not as palatable, or a capsule filled with algal powders. Algal powders made with algae 5 grown photosynthetically in outdoor ponds or photobioreactors are commercially available, but have a deep green colour and a strong, unpleasant taste. When formulated into food products or as nutritional supplements, these algal powders impart a visually unappealing green colour to the food product or nutritional supplement and have an unpleasant fishy or seaweed flavour. There are several 0 species of algae that are used in foodstuffs today, most being macroalgae that are grown commercially in open ponds (photosynthetically) for use as a nutritional supplement or incorporated in small amounts in smoothies or juice drinks (usually less than 0.5% w/w). Other microalgae, including species of Chlorella are popular in Asian countries as a nutritional supplement. However, these supplements again are difficult for consumption because of their unpleasant taste and colour.

There exists a need for a healthy food supplement, particularly algal dietary supplement that can be consumed as a part of daily diet that is tasty, nutritious, has less unpleasant odour and cost effective, that can be efficiently manufactured at a large commercial scale, and that overcome the drawbacks of the prior art.

CN105767449A discloses a natural low-calorie health kelp dry ice cream powder comprising with algae Schizochytrium. The ice cream powder disclosed in the CN105767449 includes kelp powder, demineralized whey powder, concentrated whey protein, Schizochytrium (Algae) powder, medium-chain triglyceride, casein, psyllium husk powder and rubusoside. The ice cream composition does not have sufficient quantity of algae that can be used as a dietary supplement. Moreover, ice cream cannot be consumed on a daily basis, so it becomes a less healthy food aid.

Spreads are generally available in various forms such as jams, jellies, marmalades, conserves, preserves, chutney, curd and the like. Jelly is a clear fruit spread made from cooked fruit juice and sugar, and usually pectin, which reacts with the sugar under heat to create a thicker spreadable consistency. Marmalade are essentially soft jellies containing pieces of fruits and is generally made from citrus fruits. Conserves are also similar to jams made of a mixture of fruits, nuts, raisins, etc. Preserves are made from small, whole fruits and are thick jellied syrup. Jam is a thick spread made from fruit pulp, juice, chopped, crushed, or pureed fruit, and sugar and is more or less same as Jelly, but is not strained as jelly. The fruit pulp remains in the mixture. Jams are usually looser than jelly but contain bits of fruit pulp. The commercially available spread and jam compositions usually contain pectin to help the jams gel and become a thick paste. In addition, all of these conventional jelly preparations are gelatinized using water, and some compositions also contain natural polysaccharides as like agar-agar a gelling agent and saccharides as an additive. However, there are issues of fungal and bacterial growth such as mold, and to avoid said growth the production process essentially includes steps like heat sterilization and addition of food grade acceptable antiseptic component in the compositions.

Although various type of spreads is available, jams are commonly consumed by all age groups as a spread. Berries and other small fruits are most frequently used, though larger fruits such as apricots, peaches, or plums cut into small pieces or crushed are also used for jams. Good jam has a soft even consistency without distinct pieces of fruit, a bright colour, a good fruit flavour and a semi-jellied texture that is easy to spread but has no free liquid. Also, they have high sugar base calories with less of available bio nutrition and near to nil fibre content too.

Although such spreads are colourful and appealing, preparing spreads, particularly jam is a lengthy and cumbersome procedure. It involves fruit pulp and sugar based heating and mixing process and few a mechanical and heating units and methods. Typically, pectin is added to shorten or eliminate the cooking time and also pectin provides fresher fruit flavour. However, pectin can cause various health problems such as diarrhoea, less absorption of minerals, bloating, interference with medications etc. Pectin requires sugar to thicken and provide a jam consistency. Addition of added sugar plus fresh fruit based inert liquid juice have quite high sugar-based calorie as add-on in such jams or spreads containing pectin. Consumption of jams or spreads with high calories and least of fibre and nutritional contents become limitation due to various health related problems.

Dried gel compositions are known in the art which are formed by drying a water- containing gel containing native gellan gum and a dried jelly product formed by dissolving mixture of natural edible gums into a solvent, followed by freeze- drying the solution to prepare freeze-dried jellies that can be cut into small pieces. The dried gels are re-gelatinized by adding water. However, re-gelatinization of such dried jellies into a jelly composition or jelly preparation by adding water or liquid becomes difficult. Further, production of the dried jelly product needs a step of cutting a dried jelly and a step of stirring the freeze-dried jelly after adding water or liquid to avoid risk of contamination with foreign matter. Therefore, such types of the dried jelly may not be safer for human consumption for a long term.

As the human population continues to increase, there is a growing requirement for additional food sources, particularly food sources that are nutritious and economical to produce. While it has been identified that certain types of algae, primarily seaweed, provide important foodstuffs for human consumption, the promise of algae as a foodstuff has not been realized. Further, products containing psyllium seed husk as natural mucilage and dietary fibre are known. However, the psyllium husk particles tend to agglomerate when mixed with water. Hydration takes place over the surface of such agglomerated aggregates to form gel-coated lumps, the interiors of which are still substantially dry. These lumps are extremely difficult to disperse. One way of improving mixability and dispersibility of the lumps is by add high percentages of sugar in the drink mix but adding high percentage of sugar is unhealthy due to higher sugar content and high calories content in such compositions. Further, even if the dispersibility issue is addressed, there is a problem of uniform dispensability, a better shelf life and storage issue.

SUMMARY OF THE INVENTION

The present invention provides a dry rewettable spread composition comprising 50% to 90% of Psyllium husk; 5% to 30% of wet algal biomass or 0.5% to 30% of dry algal biomass; and 0.01% to 3% of an additive as a flavour or essence. The algal biomass can be selected from the group comprising Spirulina, Chlorella, Dunaliella, Haematococcus, or seaweeds selected from group comprising Porphyra, Chondrus, Kappaphycus. In an aspect, Psyllium husk and algal biomass can be in the ratio of 70:30 to 95:5 or is variable.

The dry rewettable spread composition of the present invention can further comprise 5% to 15% of fruit, vegetable concentrate, or natural sugar powder. The essence additive used in the composition can be selected from cumin, black pepper, cardamom, clove, turmeric, red chilli, basil, onion, mint, coriander, tomato, garlic, oregano, or coconut. The flavour of the dry rewettable spread composition can be selected from vanilla, kesar, rose, strawberry, raspberry, blackberry, apricot, blueberry, cherry, mango, or apple. The dry rewettable spread composition of the present invention can further comprise plant fibre, polysaccharide, carotenoids, amines, omega compounds, carbohydrates, biolipids, proteins, colouring agents selected from chlorophyll, phycocyanin, bio-minerals with natural green to yellow, brown or blue pigments. In an aspect, the dry rewettable spread composition of the present invention is a powder composition having particle size of 0.01mm to 1mm or variable.

In another aspect, the dry rewettable spread composition is a jam, bread spread, pizza spread, or a pani puri insert. The dry rewettable spread composition can be a jam comprising 70% to 90% of Psyllium husk; 5% to 30% of wet algal biomass or 0.5% to 30% of dry algal biomass; and 0.01% to 3% of an additive as a flavour or an essence. In another aspect, the dry rewettable spread composition can be a bread spread or pizza spread comprising 70% to 90% of Psyllium husk; 5% to 30% of wet algal biomass or 0.5% to 30% of dry algal biomass; and 0.01% to 3% of an additive as a flavour or essence. In yet another aspect, the dry rewettable spread composition can be a Pani-puri insert comprising 50% to 70% of Psyllium husk; 5% to 30% of wet algal biomass or 0.5% to 30% of dry algal biomass; and 0.01% to 3% of an additive as a flavour or essence.

In another aspect, a process for preparing a dry rewettable spread composition is provided. The process comprises impregnating 5% to 30% of wet algal mass with 85% to 90% moisture content or 0.5% to 30% of dry algal biomass to 50% to 90% of dry psyllium husk; adding 0.01% to 3% of additive as a flavour or essence to said impregnated algal mass; blending the impregnated algal mass forming a gelled paste or a wet paste. The gelled paste or the wet paste is then solidified at - 4°C or less. A dried flaked product is formed by freeze drying the solidified uniformly gelled paste of all the inputted ingredients.

The process further comprises pulverizing the flakes at ambient temperature and sieving the pulverized flakes through a mesh of 60 to 80 mesh size forming a powdered composition having particle size of 0.01mm to 1mm or of variable size.

In another aspect, a method of preparing a spread comprising adding a potable liquid or beverage to the rewettable dry spread composition of the invention in a ratio of 95%: 5% to 85%: 15% wt/wt is provided. The liquid for wetting the dry spread composition can be selected from potable to mineral water, fruit juices, fruit pulps, vegetable juices, curd, buttermilk or the coconut water. Adding the liquid to the dry spread composition forms a gel like jam or a spread.

In yet another aspect, a consortium comprising the dry rewettable composition of the present invention and a liquid is provided. BRIEF DESCRIPTION OF THE INVENTION

In accordance with the present disclosure, the Spirulina or Arthrospira platensis, Spirulina or Arthrospira fusiformis, and Spirulina or Arthrospira maxicana were obtained from Sambhar Salt Lake, India. Chlorella vulgaris, Chlorella pyrenoidosa, Chlorella protothecoides, and Chlorella sorokiniana were obtained from Talegaon, Maharashtra, India. Dunaliella salina, Dunaliella virdis, Dunaliella tertiolecta, and Dunaliella parva were obtained from Sambhar Lake, India. Haematococcus pluvialis was obtained from Bharatpur Bird Sanctuary, India. Psyllium husk was obtained from Talegaon, Maharashtra.

In accordance with the present disclosure, the present invention aims towards a dry rewettable spread composition and a process of preparing the same. The present invention provides a pectin free and sugar free dry rewettable spread composition comprising psyllium husk and algal biomass that advantageously provides a potential healthy and nutritious composition that is suitable to be consumed by all age group. The dry re-wettable spread composition of the present invention can provide the required daily dose of the algae or algal product and the needed natural flavour and essences as a food supplement.

In a general aspect, the present invention provides a dry rewettable spread composition and a process for preparing the same. The dry rewettable spread composition is a dry powder composition that can be wetted and formed into a spread (gel) by addition of a liquid as desired by the consumer and leaving the composition to stand for less than a minute or more before use. The dry rewettable composition of the present invention is not only a healthy and nutritious spread composition that can be used by all age groups but it can also be prepared in different flavours as desired by the user. The dry rewettable spread composition can be prepared with different additives for different applications such as including jam, bread spread, pizza spread, pani puri insert or the like. The ease of preparation of the spread from a dry powder composition is another advantage for the consumer that provides ease of packing and carrying the composition. The dry rewettable composition of the present invention can ably and naturally be loaded with the needed polysaccharide, proteins, carbohydrates, bio-lipids, the natural mixed carotenoids with more natural colours, natural lipids, PUFA compounds and biominerals that are naturally provided by algal biomass.

Thus, in an embodiment, a dry rewettable composition is provided. The composition comprises about 50% to 90% of Psyllium husk, 5% to 30% of wet algal biomass or 0.5% to 30% of dry algal biomass; and 0.01% to 3% of an additive as a flavour or an essence.

Psyllium is a form of fibre made from the husks of the Plantago ovata plant’s seeds. It is commonly known as isabgol. Psyllium is generally used as a laxative as the psyllium husk is known for its high fibre content as high as 78 to 82 %. The use of psyllium husk in the composition provides fibre to the composition and is therefore healthy. Psyllium husk is obtained from Talegaon in Maharashtra.

The algal biomass can be selected from the group comprising Spirulina, Chlorella, Dunaliella, Haematococcus. The algal biomass is selected from the group selected from Spirulina (Arthrospira) platensis, Arthrospira fusiformis, Arthrospira maxicana, Chlorella vulgaris, Chlorella pyrenoidosa, Chlorella protothecoides, Chlorella sorokiniana, Dunaliella salina, Dunaliella virdis, Dunaliella tertiolecta, Dunaliella parva, and/ or Haematococcus pluvialis. The biological material for the purpose of the invention the biological material can be procured and used from any source and origin.

In another aspect, seaweeds selected from group comprising Porphyra, Chondrus, Kappaphycus or other edible and GRAS approved sea weeds can be used in the composition alone or in combination with the algal biomass. The biological material for the purpose of the invention the biological material can be procured and used from any source and origin.

In an aspect, the algal biomass can be a wet biomass having about 85% to 90% of moisture content. Preferably, the moisture content of the wet algal biomass can be from 88% to 90%. In another aspect, the algal biomass can be dry having a moisture content of about 4% to 7%. The amount of the psyllium husk and the algal biomass has to be in appropriate amount in the dry powder composition such that the amount of psyllium husk added should be sufficient to absorb the moisture of the algal mass. In an aspect, the psyllium husk and algal biomass can be in the ratio of 70:30 to 95:5 or can be variable as per requisite formulate.

Algae such as, for example, Spirulina, Chlorella, Dunaliella, Haematococcus or the like are commonly used as supplements for proteins, PUFA compounds, vitamins and many a vital antioxidant. The spread composition of the present invention provides the algae in a more palatable and tasty spread form suitable to and desirable by the end user. The algal biomass thus provides a good nutritive and able antioxidant value to the composition.

The composition can be formulated with a suitable additive as a flavour or an essence. The additive or flavour can be in about 0.01% to 3% of the composition and can be selected depending upon the end use of the spread composition. In one aspect, the additive can be selected from black pepper, cardamom, clove, turmeric, red chilli, basil, onion, mint, coriander, tomato, garlic, or oregano, coconut and the like. The additives can be preferably grounded or in powder form or flake form to be added to the composition. The spread for pizza and bread can be selected from the topping flavour known and as desired by the end user. In another aspect, natural particulate sweet bases from sugarcane or palm or date or from concentrated fruit sugars can be used as additives if so desired. In a preferred embodiment, the additive can be in the form of a powder or flakes that can be added to the composition while preparing the dry rewettable composition.

The flavours can be selected from vanilla, kesar, rose, strawberry, raspberry, blackberry, apple, apricot, blueberry, or cherry, coconut and the like. It would be understood that when the spread composition is a jam composition, any suitable flavour can be added to enhance the taste and smell of the composition.

The additives and flavours used in the composition can be of natural, organic or if desired or unavoidable necessity can be from a synthetic source.

The taste and flavour of the dry rewettable composition can be enhanced with a further addition of 5% to 15% of fruit, vegetable concentrate or natural sugar powder. The dry rewettable composition of the present invention when is a jam it can include additional fruit pieces or concentrate and /or natural sugar powder to enhance the taste. The dry rewettable composition of the present invention when formulated in the form of a spread or a topping for pizza or bread, vegetable concentrate and / or fruit can be added.

It would be apparent that the composition can be prepared without the algal biomass but with the algal polysaccharide, proteins, carbohydrates, bio-lipids, the natural mixed carotenoids with more natural colours, natural lipids and biominerals that are otherwise naturally provided by the algal biomass. Thus, in an aspect, the dry rewettable composition can include plant fibre, polysaccharides, individual or all mixed carotenoids, amines, omega compounds, carbohydrates, biolipids, proteins such as whey protein, soy protein or the like, colouring agents selected from chlorophyll, phycocyanin, biominerals with natural green to yellow to brown or blue pigments or more with or without the algal biomass. A provision to ably add-on or micro insert more, if needed fruit or vegetable juice powder or concentrates and essences, flavour with spark of spices. Such additional components that enhance the value, flavour and appearance of the composition would be apparent.

In an embodiment, the dry rewettable spread composition of the present invention is a powder composition. The powder composition can have a particle size of 0.01mm to 1mm or variable. The smaller particle size would aid to the dispersibility and spreadability of the wetted composition.

In an aspect, the dry rewettable composition is a rewettable jam. The rewettable jam of the present invention includes 70% to 90% of Psyllium husk; 5% to 30% of wet algal biomass or 0.5% to 30% of dry algal biomass; and 0.01% to 3% of an additive as a flavour or an essence. The jam composition of the present invention is free of pectin and can be prepared without sugar. The dry powder composition of the present invention provides a ready-to-use rewettable jam composition that is easy to prepare and easy to use. The jam composition can be prepared in desired flavours and colour. In another embodiment, the rewettable dry powder composition of the present invention can be used as a healthy alternative in or as Pizza topping or as a pani puri nutritional insert so as to add more natural fibre with multiple or single algae based colourful bio nutrition and nullify most of the adverse impacts of fibre less fine wheat flour based Pizza, edible breads and or pavs which are one of main causes of constipation and are termed as junk foods having artificial preservatives.

The spread of the present invention for pizza, bread, chapati, or pav includes 70% to 90% of Psyllium husk; 5% to 30% of wet algal biomass or 0.5% to 30% of dry algal biomass; and 0.01% to 3% of an additive as a flavour or an essence. It would be apparent from the disclosure that various pizza or bread spreads can be formulated using the composition by changing the additive component of the composition.

In yet another aspect, the dry rewettable composition is a pani puri insert. The Pani-puri insert can be prepared having 50% to 70% of Psyllium husk; 5% to 30% of wet algal biomass or 0.5% to 30% of dry algal biomass; and 0.01% to 3% of an additive as a flavour or an essence. The flowability or thickness of the pani puri insert can be altered with the amount of Psyllium husk used in the preparation. The pani puri insert can be prepared according to the desired taste of the end user by changing the additives such as to mint, tamarind, dates, or the like. The pani puri insert can be used as a topping or it can be mixed with the insert such as cumin, lentil, potato, or a savoury. With the natural benefit of varied algal biomass and psyllium, the dry composition provides a ready to use jam with least calories along with extra shot of addition of essence and a spark of natural spices and flavours and is also power packed with bio nutritional algae. The present invention thus provides a healthy spread or a jam without the addition of pectin and added sugars. The dry rewettable spread composition of the present invention has many a fold water absorption and holding capacity per gram to gram basis. In an aspect, the water holding capacity of the spread composition of the present invention can be from about lgm of powder to 50gm of water. The composition of the present invention also has quick rewetting capacity. Therefore, the composition being a dry spread composition would be of significantly less gram weight of the actual weight of the jam composition after wetting the composition. In an aspect, a 1 gm dry spread composition can form about 50gm wet spread jam or a topping. Thus, the light weight of the dry composition makes the composition packaged and convenient and light to carry when compared to a conventional jam or spread compositions which are generally heavy. The shelf life of the dry rewettable composition of the present invention can be two to three years from the date of packing. In another embodiment, the present invention provides a dry powder rewettable composition comprising a particulate Psyllium husk-based dry rewettable spread sachet or bottleable high polymer cum fibre and with no pectin or no extra added sugared powder product, which is inertly or on surface wise basis being impregnated or amalgamated with 5% to 30% of wet algal biomass or 0.5% to 30% of dry algal biomass of varied or single algae species wet or dry all bio-nutrition rich algae biomass.

In an embodiment, the present invention provides a method of preparing a spread from the dry rewettable composition of the invention. The method comprises adding a liquid to the dry rewettable spread composition of the present invention and letting the composition with the liquid stand for less than a minute. In an aspect, the composition can be mixed with the liquid and let to stand for a minute or less than a minute. In an aspect, the liquid is added to the composition in a ratio of about 95:5 to 85: 15 wt/wt. The dry rewettable spread composition can be made into a healthy spread by wetting the composition with a liquid. The liquid used to rewet the composition can be chosen depending upon the end use. In an aspect, the user can choose the liquid of his/or her choice to rewet the composition. In an aspect, the liquid for rewetting the dry powder composition of the present invention can be water. Cold water or hot water can be used to wet the dry powder rewettable composition. In another aspect, fruit juice, fruit pulp, buttermilk, curd, vegetable juices, or any suitable liquid medium can be used to make the spread thus, completely devoid of traditional extra added sugar-based calorie. In another aspect, the liquid can be any other possible edible liquid of choice, like soda or carbonate drinks, the red wine or non-alcoholic beers except the ones with high alcohol bases like the rum, vodka, whiskey, gin, ethanol etc.

In an aspect, a method of preparing a jam, particularly a ready-to-use jam is provided. The ready to use jam can be made by taking 5gm to 10 gm of dry rewettable powder of uniform size and adding 90 ml to 95 ml of a liquid such as potable water or any fruit juice or beverage as desired by a consumer’s taste and use as a jam spread. The composition can be mixed with the liquid and let to stand for a minute or less than a minute

In another aspect, a method of preparing an edible topping or jam, particularly ready to use and edible topping or jam is provided. The topping can be for a pizza, bread, pav or the like. The topping can be made by taking 10 to 15 gm of the dry rewettable powder composition and adding 80 to 90 ml of liquid such as potable water or any fruit juice or beverage as desired by a consumer’s taste and by properly mixing for few a minutes to form the spread that can be applied on the pizza, bread, roti, chapati, or the like and consumed.

In an aspect, a method of preparing a ready to use and edible pani puri insert is provided. The pani puri insert can be made by taking 0.5gm to 10 gm of the pulverised and sieved powder of uniform size and adding 90ml to 95 ml of a liquid such as potable water or any fruit juice or beverage of one’s own liking and taste to the dry rewettable jam powder and eat as pani puri insert mix. The composition can be mixed with the liquid and let to stand for a minute or less than a minute

In another embodiment, the present invention provides a process for preparing a dry rewettable spread composition. About 5% to 30% of wet algal mass having about 85% to 90% moisture content or 0.5% to 30% of dry algal biomass is impregnated or amalgamated to 70% to 90% of dry psyllium husk adding 0.01% to 3% of additive as a flavour or an essence is added to said impregnated algal mass, mixed and blended to form a paste. The paste is then solidified at -4°C or less; and freeze dried forming dried flaked product. The paste can be freeze dried at less than 35°C for 6 to 12 hours. The flakes are then pulverized at ambient temperature, and the pulverized flakes are sieved through a mesh of 60 to 80 mesh size forming a dry rewettable powdered composition having particle size of 0.01mm to 1mm.

The method comprises combining Psyllium husk and wet or dry algae biomass, which can be done mechanically and/or can suitably be pounded and/or kneaded into a very uniformly done and consistent gelled paste or a wet paste or dough and is then subjected to deep freezing at minus 4°C or lesser degree centigrade till it gets solidified as hard and solid brick in a cold storage unit or under very low temperature or at a snow based conditions either enclosed or in open at glaciers.

The low temperature freeze-dried powder so made and received is in the form of flakes and is less in weight per unit hold area or volume. The flakes are manually or mechanically pulverized again at low temperatures delivering a highly fine and very minute particulate powder of uniform size of 0.01mm to 1mm or variable depending upon the formulate and then sieved through at least 60 mesh through or more or less size mesh screen of natural, synthetic or metallic fibre make.

The algal biomass can be in form of a wet biomass of single or varied algae like species of Spirulina, Chlorella, Dunaliella or Haematococcus or even the edible sea weeds like Porphyra, Chondrus, Kappaphycus etc and can then be made into a uniform gelled paste or a wet paste. Fruit or vegetable pulverized juice or pulp parts are added, if a particular taste is desired along with suitable add on of essence and the spices if a need arises. Natural particulate sweet bases like from sugarcane or palm or date or from concentrated fruit or vegetable sugars can be used as additives if so desired. In another embodiment, a consortium of the dry rewettable composition of the present invention having Psyllium husk, wet or dry algae biomass with added additives or flavours and a liquid is provided spices or with natural sweet or fruit or vegetable juice or pulp add on when heated at or above 35°C plus /minus 2°C forms a soft or hard bio-gel, wherein the Psyllium husk and algae polysaccharides, fibre and polymers get duly integrated or intermingled in almost an inseparable manner within each other giving a look of a bio-plastic, but is edible.

In accordance to an embodiment of the present invention, the spread composition powder was tested for its efficacy and nutritional strength and was found satisfactory as per desired nutritional norms. The powdered composition was sealed or vacuum packed and delivered for its use.

The dry rewettable powdered composition according to an embodiment of the present invention is an easy to make minute particulate dry powder rewettable jam or spread as an easy to pack and carry product. It advantageously occupies less space to pack and thus is much more cost-effective in its delivery. The so designed and made dry rewettable powder composition of the present invention advantageously has more shelf life and serves as an easy to make jam spread by addition of cold or hot water, of fruit juices or any other possible edible liquid of choice, like soda or carbonate drinks, the red wine or non-alcoholic beers except the ones with high alcohol percentage bases like the rum, vodka, whiskey, gin, brandy, ethanol etc. The spread composition of the present invention advantageously looks pleasant to the eyes and is tasty. The flavour is with required high fibre, least added high calorie sugar having a bio-nutritional punch of single or many an alga based good proteins, the amino acids, PUFA compounds, biolipids, biominerals, natural colours and edible biopolymers etc.

The composition of the present invention provides all multiple health benefits at one go in area of natural remedies and prevention for cold, cataract, eczema, the constipation, cholesterol deposits, vision and hair care and in weight loss, diabetes care and fends a prebiotic effect for all round body and all organ care with ease and in applicable scientific ways. Also, probiotics can be added as per need. Additionally, the dry rewettable spread or jam curbs obesity and related ailments, as it is rich in fibre, natural fruits, vegetable juices and algae-based nutrients. It is also low in salt and is devoid of added sugars. Thus, is a healthy food supplement.

EXAMPLES

The invention is further illustrated hereinafter by means of examples. The following examples are given by way of illustration only and therefore should not be construed to limit the scope of the present invention. The following examples illustrate an embodiment of the invention.

Ingredients:

The algae used in the present invention are from Sambhar, Jaipur and Nawa city area of Rajasthan state, India. Isabgol husk and other ingredients are obtained from Pune and Mumbai vendors at Maharashtra state. Process of making:

5 - 30% by weight wet Spirulina or Chlorella or Dunaliella or Haematococcus algae species biomass was suitably impregnated or amalgamated to 70 - 90% by weight of dry Isabgol husk so that it instantly absorbs the extra moisture of wet algae biomass. It was put in a kneader or blender to get a uniform gelled paste made and delivered. Then, if needed 5% to 15% natural sugar-based fruit or vegetable concentrate or their powder was further added along with or without 0.1 to 3 gm ground black pepper or cardamom along with vanilla or kesar and amalgamated to the above paste. Natural particulate sweet bases from sugarcane or palm or date or Stevia or from the concentrated fruit sugars can be used as additives if so, nutritionally desired. Sucralose can be used as Sugar Free as well. The uniformly form dough or paste was super cooled and solidified as hard brick at less than minus 4°C temperature in a deep freezer or under snowy zones in open as found in typical Glaciers. This brick of so cooled upon solidified paste was then put in a freeze-drying unit at high or even at no vacuum and at less than 35°C and was slowly dried for 6 to 12 hours or for a more lengthened time period of 16 to 24 hrs as well to get a dried flaked product.

The granulate flakes were finally procured as usable and edible dry rewettable powder product. The flaked granulated powder was then minutely pulverised at low degree centigrade temperature, and then passed to less or more of the 60 - 80 mesh through sieve screens and was suitably made or procured and packed as fine minute rewettable dry powdered jam of 0.01 mm to 1 mm in sizes. The final product is then sealed or even packed under the vacuum in sachet or bottles or jars or in any other possible pack form for its usage as food and feed ingredient over baker’s bread, toast, roti, with edible forms, flakes or in ice-cream, juice shakes, milk products or the varied beverages etc. Example 2: Preparation of rewettable jam

18 - 20 gm of wet algal mass of Spirulina or Chlorella having 88 - 90% moisture was added to 72- 75 gm of dry and particulate Psyllium husk powder. 12 - 15 gm of fruit or spices essences like strawberry, cardamom was added to the above. 8 - 10 gm sugar as sucrose or stevia or sucralose was added to the above biomass consortia. The above consortium was impregnated to form a gelled paste or a wet paste. The wet gelled paste or wet paste was solidified at less than - 4°C for 8 to 12 hrs in a deep freezer. Freeze dried flakes were obtained after freeze drying under vacuum at 35°C or less. The dried flakes were pulverized to obtain uniform size powder for the ready to use or consume pack consortia of the dry rewettable jam. The powder composition is added to any desired liquid to obtain jam. Edible jam was made by taking 5 to 10 gm of above finally pulverised and sieved powder of uniform size and the added ingredient consistency made by the addition of 90ml to 95 ml potable water or a fruit juice or a beverage of one’s own liking and taste to dry rewettable jam powder by duly mixing it. It is to be noted that the flavour and essence of the above made rewettable jam can be altered, changed and made by adding any seasonally available natural fruit, vegetable, spices, concentrates, powders or the pulps, etc. Sweetness of the above made rewettable jam can be changed and made by adding any other likable and seasonally available options of the raw or refined or the synthetic sugars ranging from fruit, vegetable to the plant sugars like the palm sugar, the fructose, the sucrose, stevia, sucralose, etc if needed. Example 3: Preparation of Pani Puri Insert

2 to 25 gm of wet algal mass of Spirulina or Chlorella or Dunaliella or Haematococcus having about 85 - 90% moisture was added to 65 - 70 gm of dry and minutely particulate Psyllium husk. Further, 8 - 12 gm of additive of Tamarind paste, or Amla paste, or Black pepper or roasted Cumin powder was added to the above. Further, 12 -15 gm sugar as sucrose or stevia or sucralose was added to the above biomass consortia. 3 - 5 gram of edible salt or natural or black salt or pani puri salt was added to the above biomass consortia. The above impregnated biomass a consortium was further blended to form a gelled paste or a wet paste. The wet gelled paste or the wet paste was solidified at less than - 4°C for 8 to 10 hrs in a deep freezer. The paste was freeze dried to make the dried flaked product at less than 35°C. The dried flakes were pulverized to obtain a uniform size powder for the ready to consume pack consortia as a dry rewettable spread powdered composition. Further, ready to use and edible pani puri insert concentrate was made by taking 5 to 10 gm of above pulverised and sieved powder of uniform size in 90 to 95 ml potable water, any fruit juice or beverage as desired. It is to be noted that the flavour and essence of the above made pani puri insert can be altered, changed and made by adding any seasonally available options of the tamarind, amla, sugar, fruit, vegetable, spices, salt concentrates, or by the addition of the powders or the juice or the pulp of fruits, concentrate of any suitable vegetable and flowers. Sweetness of the above dry rewettable insert can be changed and made by adding any other likable and seasonally available options of the raw or refined or the natural sugars ranging from fruit, vegetable, plant sugars like the fructose, sucrose, stevia, or the synthetic sucralose etc.

Example 4: Preparation of topping jam

About 15 -30 gm of wet algal mass of Spirulina or Chlorella or Dunaliella or Haematococcus having 88 - 90% moisture was added to 70 - 75 gm of dry minutely particulate Psyllium husk. 12 - 15 gm of fruit, or spices, or essences of any berries, or black pepper was added to above. 3 - 5 gm sugar as sucrose or stevia or sucralose was added to the above biomass consortia. The above impregnated biomass consortia were blended to form a gelled paste or a wet paste. The wet gelled paste or the paste was solidified at less than - 4°C for 8 to 10 hrs in a deep freezer. The paste was freeze dried to make the dried flaked product at less than 35°C. The dried flakes were pulverized to obtain a uniform size powder for the ready to consume pack consortia as a dry rewettable jam.

Ready to use and edible topping jam was made by taking 10 to 15 gm of above finally pulverised and sieved powder of uniform size to 90 to 85 ml potable water or any fruit juice or beverage of one’s own liking and taste to dry rewettable jam powder. It is to be noted that the flavour and essence of the above made dry rewettable powder can be altered, changed and made by adding any likable and seasonally available options of the fruit or vegetable or spices concentrates, or the powders or the juices of fruits, vegetable and flowers. Sweetness of the above made dry rewettable powder can be changed by adding any other likable and seasonally available options of the raw or refined or the sugars ranging from fruit, vegetable to the plant sugars like the fructose, sucrose, stevia, sucralose, etc.

Example 5

The above compositions described in Examples A to D was prepared using the process described in Examples 1 to 4. The suitably packed above mentioned compositions has a shelf life of upto 2 years. The foregoing description of specific embodiments of the present invention has been presented for purposes of illustration and description. They are not intended to be exhaustive or to limit the present invention to the precise forms disclosed, and obviously many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the present invention and its practical application, to thereby enable others, skilled in the art to best utilize the present invention and various embodiments with various modifications as are suited to the particular use contemplated.

It is understood that various omission and substitutions of equivalents are contemplated as circumstance may suggest or render expedient, but such are intended to cover the application or implementation without departing from the spirit or scope of the present invention.

Claims

1. A dry rewettable spread composition comprising:

50% to 90% of psyllium husk;

5% to 30% of wet algal biomass or 0.5% to 30% of dry algal biomass; and 0.01% to 3% of an additive as flavour and/or essence.

2. The dry rewettable spread composition as claimed in claim 1, wherein the algal biomass is selected from the group comprising Spirulina, Chlorella, Dunaliella, Haematococcus, or seaweeds selected from group comprising Porphyra, Chondrus, Kappaphycus or other GRAS approved edible seaweed.

3. The dry rewettable spread composition as claimed in claim 1, wherein the psyllium husk and algal biomass is in the ratio of 70:30 to 95:5.

4. The dry rewettable spread composition as claimed in claim 1, wherein further comprises 5% to 15% of fruit, vegetable concentrate, or natural sugar powder.

5. The dry rewettable spread composition as claimed in claim 1, wherein the additive is selected from cumin, black pepper, cardamom, clove, turmeric, red chilli, basil, onion, mint, coriander, tomato, garlic, oregano, or coconut.

6. The dry rewettable spread composition as claimed in claim 1, wherein the flavour is selected from vanilla, kesar, rose, strawberry, raspberry, blackberry, apricot, apple, blueberry, cherry or mango.

7. The dry rewettable spread composition as claimed in claim 1, wherein further comprises plant fibre, polysaccharides, carotenoids, amines, omega compounds, carbohydrates, biolipids, proteins, colouring agents selected from chlorophyll, phycocyanin, biominerals with natural green to yellow to brown or blue pigments.

8. The dry rewettable spread composition as claimed in claims 1 to 7, wherein the composition is a powder composition having particle size of 0.01mm to 1mm.

9. The dry rewettable spread composition as claimed in claims 1 to 7, wherein the spread is a jam comprising 70% to 90% of psyllium husk; 5% to 30% of wet algal biomass or 0.5% to 30% of dry algal biomass; and 0.01% to 3% of an additive as a flavour or essence.

10. The dry rewettable spread composition as claimed in claims 1 to 7, wherein the spread is a bread spread, pizza spread comprising 70% to 90% of psyllium husk; 5% to 30% of wet algal biomass or 0.5% to 30% of dry algal biomass; and 0.01% to 3% of an additive as a flavour or essence.

11. The dry rewettable spread composition as claimed in claims 1 to 7, wherein the spread is a pani puri insert comprising 50% to 70% of psyllium husk; 5% to 30% of wet algal biomass or 0.5% to 30% of dry algal biomass; and 0.01% to 3% of an additive as a flavour or essence.

12. A process for preparing a dry rewettable spread composition comprising: a. impregnating 5% to 30% of wet algal mass with 85% to 90% moisture content or 0.5% to 30% of dry algal mass to 50% to 90% of dry psyllium husk;

b. adding 0.01% to 3% of additive as a flavour or essence to said impregnated algal mass; c. blending the impregnated algal mass forming a uniform gelled paste; d. solidifying the paste at less than -4°C; and

e. freeze drying the solidified paste forming dried flaked product.

13. The process as claimed in claim 12, wherein the algal biomass is selected from the group comprising Spirulina, Chlorella, Dunaliella, Haematococcus, or seaweeds selected from group comprising Porphyra, Chondrus, Kappaphycus or a combination thereof.

14. The process as claimed in claim 12, wherein freeze drying the paste is at less than 35 degree C for 6 to 12 hours.

15. The process as claimed in claim 12, wherein further comprising pulverizing the flakes at ambient temperature, and sieving the pulverized flakes through a mesh of 60 to 80 mesh size forming a powdered composition having particle size of 0.01mm to 1mm.

16. A method of preparing a spread comprising adding a liquid to the rewettable dry spread composition of claim 1 or 2 in a ratio of 95% : 5% to 85% : 15% wt/wt.

17. The method as claimed in claim 16, wherein the liquid is selected from water, fruit juices, fruit pulps, vegetable juices, curd, buttermilk or coconut water.

18. A consortium comprising the dry rewettable composition as claimed in claim 1 and a liquid.

19. The consortia as claimed in claim 18, wherein the liquid is selected from water, fruit juices, fruit pulps, vegetable juices, curd, buttermilk or coconut water.