WO2020240595A1

WO2020240595A1 - Nutritional compositions, food and beverage compositions containing enhanced nutritional content

Info

Publication number: WO2020240595A1
Application number: PCT/IN2020/050481
Authority: WO
Inventors: Prasanna Anjaneya Reddy LEBAKA; Shankaranarayana Ravi KANKANALLU; Krishna Murthy Ella
Original assignee: Innova Agri Bio Park Limited
Priority date: 2019-05-29
Filing date: 2020-05-29
Publication date: 2020-12-03

Abstract

The invention relates to Nutritional food and beverage composition with enhanced nutritional values comprising essential micronutrients and nutritional supplements, maintaining organoleptic properties of the ingredients, comprising vitamin D, omega-3 fatty acids, prebiotics, probiotics, minerals, fibers and one or more ingredients selected from cereals, pulses, fruit pulp, fruit juice, low sodium salt, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, quinoa, nuts, berries and skimmed milk powder, wherein Vitamin D includes Vitamin D2 or Vitamin D3 or both and wherein composition is stable at room temperature for about six months and composition has no added flavors or preservatives.

Description

NUTRITIONAL COMPOSITIONS, FOOD AND BEVERAGE COMPOSITIONS CONTAINING ENHANCED NUTRITIONAL CONTENT

RELATED PATENT APPLICATION(S)

This application claims the priority to and benefit of Indian Patent Application No. 201941021364 filed on May 29, 2019; the disclosures of which are incorporated herein by reference.

FIELD OF THE INVENTION

The invention relates to Nutritional food and beverage composition with enhanced nutritional values comprising essential micronutrients and nutritional supplements, maintaining organoleptic properties of the ingredients, comprising vitamin D, omega-3 fatty acids, prebiotics, probiotics, minerals, fibers and one or more ingredients selected from cereals, pulses, fruit pulp, fruit juice, low sodium salt, Vitamin A, Vitamin B6, Vitamin B 12, Vitamin C, Vitamin E, quinoa, nuts, berries and skimmed milk powder, wherein Vitamin D includes Vitamin D2 or Vitamin D3 or both and wherein composition is stable at room temperature for about six months and composition has no added flavors or preservatives.

BACKGROUND OF THE INVENTION

High paced lifestyles of people have led to a major shift in eating habits. People are increasingly dependent upon ready-to-eat instant food, which are easy to make and quick to consume. These kinds of food and beverages are often classified as ultra-processed food under the NOVA system of food classification which classifies food based on the nature, extent and purpose of food processing.

These ultra-processed foods or beverages, also known as instant food, are mostly formulations of cheap industrial sources of dietary energy which are prepared using a series of processes. Briefly, they are energy-dense, have high amount of unhealthy types of fat, refined starches, free sugars, high salt content, and poor of vitamins, macro and micronutrient content. Ultra- processed food products are often hyper-palatable and attractive with long shelf-life.

Studies conducted shows that ultra-processed food products dominate the supplies of various high-income countries and are increasingly pervasive in lower-middle- and upper-middle- income countries. The ultra-processed products are associated with unhealthy dietary nutrient profiles which leads to several diet-related non-communicable diseases.

Despite the above disadvantages, ultra-processed or instant foods are consumed at high amounts due to ease of preparation and consumption. Currently, there is no instant food in the market which supplies essential micronutrients and nutritional supplements for maintaining a balanced nutritional profile. Therefore, there is a need for instant food compositions which contains the recommended requirements of essential micronutrients and nutritional supplements.

The inventors have identified the above challenges and have addressed the same by developing a nutritional composition comprising the essential micronutrients and nutritional supplements, which can be added to any food or beverage preparation. Further, the inventors have also developed ready-to-cook food and beverage compositions comprising essential micronutrients and nutritional supplements, which caters to the dietary preferences for instant food while supplying daily requirements of essential micronutrients and nutritional supplements for maintaining a balanced nutritional profile.

OBJECTIVE OF THE INVENTION

The main objective of the invention is to provide nutritional compositions and food and beverage compositions comprising vitamin D, vegetarian omega-3 fatty acids and optionally, one or more additional agent selected from low sodium salt, prebiotics and probiotics.

Yet another objective of the invention is to provide ready-to-cook food and beverage compositions supplying recommended requirements of essential micronutrients and nutritional supplements.

SUMMARY OF THE INVENTION

Problem

There is no instant or ready-to-eat food or beverage product in the market which can supply recommended requirements of essential micronutrients and nutritional supplements and cater to the dietary preference for Indian instant food simultaneously. So, there is a need for ready- to-eat food and beverage compositions with enhanced nutritional value which can cater to the dietary preference for Indian instant food.

Solution to the problem The problem has been solved by a multi-dimensional approach, which involves developing nutritional composition comprising the essential micronutrients and nutritional supplements (vitamin D, vegetarian omega-3 fatty acids and optionally, one or more additional agent selected from low sodium salt, prebiotics and probiotics) which can be added to any food or beverage preparation. The invention also intends to provide ready-to-cook food and beverage compositions supplying recommended requirements of essential micronutrients and nutritional supplements.

Overview of the invention

In some embodiment, the concentration of vitamin D in the food composition according to invention is in a range from 0.6 IU/g to 2.4 IU/g. In some other embodiment, the vitamin D used is from a vegetarian source.

In some embodiment, the concentration of omega-3 fatty acids in the food composition according to invention is in a range from 4 mg/g to 30 mg/g. In some other embodiment, the omega-3 fatty acids is from a vegetarian source.

In some embodiment, the concentration of low sodium salt in the food composition according to invention is in a range from 25 mg/g to 45 mg/g. In some other embodiment, low sodium salt component is from a plant source.

In some embodiment, the concentration of prebiotics in the food composition according to invention is in a range from 10 mg/g to 50 mg/g.

In some other embodiment, the probiotic component is one or more microbial species selected from a group comprising Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus GG, Lactobacillus bulgaricus, Lactobacillus bifidus, Lactobacillus caucasicus, Lactobacillus brevis, Lactobacillus cellobiosus, Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillus fermentum, Lactobacillus gasseri, Lactobacillus johnsonii, Lactobacillus salivarus, Bifidobacterium animalis subsp. lactis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium thermophilum, Bifidobacterium lactis, Lactococcus lactis, Streptococcus thermophilus, Bacillus coagulans, Enterococcus faecalis, Enterococcus faecium, Saccharomyces boulardii, Saccharomyces cerevisiae or Monascus purpurea.

In some other embodimemt, the prebiotics component is selected from a group comprising fmctooligosaccharides, acacia gum, or an oligosaccharide produced from glucose, galactose, xylose, maltose, sucrose, lactose, starch, xylan, hemicellulose and inulin.

In some embodiment, the concentration of probiotic component in the composition according to invention is in a range from 2 million cfu/g to 30 million cfu/g.

In some other embodiment, the food composition according to invention is solid, semi-solid or liquid composition. In some other embodiment, the food composition is a upma mixture, idli dosa batter, mango juice, nutrition bar and the like.

In some other embodiment, there is provided a nutritional composition for use as a fortifying agent in food, beverage and pharmaceutical composition comprising vitamin D, omega-3 fatty acids, and optionally, one or more additional agent selected from low sodium salt, prebiotics and probiotics.

DEFINITIONS

Embodiments described herein can be understood more readily by reference to the following detailed description and examples. Elements and methods described herein are merely illustrative of the principles of the present invention and are not limited to the specific embodiments presented in the detailed description, examples, and drawings. Numerous modifications and adaptations will be readily apparent to those of skill in the art without departing from the spirit and scope of the invention.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the methods belong. Although any water formulations, compositions or methods similar or equivalent to those described herein can also be used in the practice or testing of the embodiments of the present invention, representative illustrative methods and compositions are now described.

Where a range of values is provided, it is understood that each intervening value between the upper and lower limit of that range and any other stated or intervening value in that stated range, is encompassed within by the methods and compositions. The upper and lower limits of these smaller ranges may independently be included in the smaller ranges and are also encompassed within by the methods and compositions, subject to any specifically excluded limit in the stated range. Where the stated range includes one or both of the limits, ranges excluding either or both of those included limits are also included in the methods and compositions.

It is appreciated that certain features of the methods, which are, for clarity, described in the context of separate embodiments, may also be provided in combination in a single embodiment. Conversely, various features of the methods and compositions, which are, for brevity, described in the context of a single embodiment, may also be provided separately or in any suitable sub-combination. It is noted that, as used herein and in the appended claims, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise. It is further noted that the claims may be drafted to exclude any optional element. As such, this statement is intended to serve as antecedent basis for use of such exclusive terminology as "solely," "only" and the like in connection with the recitation of claim elements or use of a "negative" limitation.

As will be apparent to those of skill in the art upon reading this disclosure, each of the individual embodiments described and illustrated herein has discrete components and features which may be readily separated from or combined with the features of any of the other embodiments without departing from the scope or spirit of the present methods. Any recited method can be carried out in the order of events recited or in any other order that is logically possible.

As used herein, the term“micronutrient” or“micronutrient composition” refers to essential substances needed by organisms in small quantities. Non-limiting examples include vitamins, minerals, and the like. As used herein, the term“nutritional supplements” is well known to the person skilled in the art as a product that is intended to supplement the diet. Non limiting examples include nutraceuticals, antioxidants, vitamins, minerals, prebiotics, probiotics and the like.

As used herein, the term “prebiotics” encompasses non-digestible ingredients having a beneficial effect on the human body because it acts as a substrate for the growth of beneficial bacteria resident in the intestine.

As used herein, the term“probiotics” refers to viable microbial preparations which promote human and mammalian health by preserving the natural microflora in the intestine. In a non limiting embodiment, the probiotics used in the present invention is a culture of Bacillus coagulans.

As used herein, the term“omega-3” refers to either synthetic omega-3 fatty acids or a vegetarian source of omega-3 fatty acid. Omega-3 fatty acids promote human brain and heart health.

As used herein, the term“low sodium salt” refers to source from herbs, plants or one or more other sources. Reduction in sodium also help to prevent the collection of fluid in the lower legs or abdomen.

The terms“upma”,“idli” and“dosa” refers to Indian recipes known in the art. As used herein, the compositions have been modified as ready-to-cook food and beverage compositions supplying recommended requirements of essential micronutrients and nutritional supplements.

DETAILED DESCRIPTION OF THE INVENTION

The present invention discloses nutritional compositions and food and beverage compositions for supplying recommended requirements of essential micronutrients and nutritional supplements for maintaining a balanced nutritional profile.

In one general aspect, there is provided a food composition comprising vitamin D, omega-3 fatty acids and optionally, one or more additional agent selected from low sodium salt, prebiotics and probiotics.

In particular, the invention discloses a nutritional composition comprising one or more components from a group comprising prebiotics, probiotics, low sodium salts, vegetarian omega-3 fatty acids and vegetarian vitamin D. The invention also discloses ready-to-eat food compositions and beverages comprising one or more components selected from a group comprising probiotics, probiotics, low sodium salts, vegetarian omega-3 fatty acids and vitamin

D.

For the first time, the inventors have devised nutritional compositions, food and beverage compositions for supplying recommended requirements of essential micronutrients and nutritional supplements, while having a considerable shelf life, catering to the dietary preference for Indian instant food and not altering the inherent flavor of food.

The present invention represents an advancement over the existing nutritional compositions and food and beverage compositions. The advances are characterized by the following features:

(a) Supply of essential micronutrients and nutritional supplements: The nutritional compositions and food and beverage compositions for supplying recommended requirements of essential micronutrients and nutritional supplements, which are absent in commercially available instant food (Exhibited through data given in Comparative Examples 1-3).

(b) Improved shelf life/stability: The nutritional compositions and food and beverage compositions comprising essential micronutrient and nutritional supplement retains essential properties and have considerable shelf life (Exhibited through data given in Examples 6, 8, 9 and 10).

(c) No alteration in palatability, flavor or texture: The inherent flavor of food compositions is usually altered as soon as any micronutrient/nutritional supplement is mixed. However, the compositions of the present invention retain all major organoleptic properties and there is no change in inherent flavors even with addition of nutritional supplements (Exhibited through data given in Examples 12, 13, 14 and 15).

Before the compositions and methods of the present disclosure are described in greater detail, it is to be understood that the invention is not limited to particular embodiments and may vary. It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting.

The nutritional compositions and food and beverage compositions comprises a plurality of essential micronutrients and nutritional supplements required for maintaining a balanced nutritional profile. In one embodiment, the nutritional compositions and food and beverage compositions comprises micronutrients and nutritional supplements, such as, but not limited to prebiotics, probiotics, vitamins, omega-3 fatty acids and low sodium salt.

Prebiotics

Prebiotics are food components that the human body cannot digest and serve as food for bacteria and other beneficial organisms living in the gut. Prebiotics offer major health benefits, support a healthy gut environment, offers better digestive health and reduces antibiotic-related health problems. They help in improving calcium absorption and facilitates quick process of carbohydrates in the human body.

In one embodiment, the nutritional compositions and food and beverage compositions of the present invention contains one or more prebiotic component.

In one embodiment, the prebiotic component is one or more prebiotic components known in the art.

In one embodiment, the prebiotic component is one or more components selected from fmctooligosaccharides, acacia gum or an oligosaccharide produced from glucose, galactose, xylose, maltose, sucrose, lactose, starch, xylan, hemicellulose, inulin and the like.

In another embodiment, the prebiotic component is an effective amount of inulin.

In another embodiment, the prebiotic component is a combination of one or more prebiotic components.

In another embodiment, the concentration of prebiotic component in the composition may vary in the range from 10 mg/g to 50 mg/g.

Probiotics

Probiotics are viable microbial preparations which promote human and mammalian health by preserving the natural microflora in the intestine. Probiotics act by improving or restoring the gut flora by colonizing the intestinal tract and preventing growth of harmful micro-organisms.

In one embodiment, the nutritional compositions and food and beverage compositions of the present invention contains one or more probiotic component.

In one embodiment, the probiotic component is one or more microbial species known in the art to have beneficial effect on the gut flora. In one embodiment, the probiotic component is one or more microbial species selected from Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus GG, Lactobacillus bulgaricus, Lactobacillus bifidus, Lactobacillus caucasicus, Lactobacillus brevis, Lactobacillus cellobiosus, Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillus fermentum, Lactobacillus gasseri, Lactobacillus johnsonii. Lactobacillus salivarus, Bifidobacterium animalis subsp. lactis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium thermophilum, Bifidobacterium lactis, Lactococcus lactis, Streptococcus thermophilus, Bacillus coagulans, Enterococcus faecalis, Enterococcus faecium, Saccharomyces boulardii, Saccharomyces cerevisiae, Monascus purpurea and the like.

In another embodiment, the probiotic component is an effective amount of Bacillus coagulans.

In another embodiment, the concentration of probiotic component in the composition may vary in the range from 0.2 billion cfu/g to 2 billion cfu/g.

In some embodiment, the concentration of probiotic component in the food composition according to invention is in a range from 2 million cfu/g to 30 million cfu/g.

In another embodiment, the probiotic component is a combination of one or more probiotic components.

Vitamins

Vitamins are organic molecules that are essential in small quantities for the proper functioning of the metabolism of an organism. Most of the vitamins are not synthesized in the organism and therefore must be obtained through the diet.

In one embodiment, the nutritional compositions and food and beverage compositions of the present invention contains one or more vitamins.

In one embodiment, the nutritional compositions and food and beverage compositions comprises one or more vitamins selected from a group comprising Vitamin A, Vitamin Bi, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin Be, Vitamin B7, Vitamin B9, Vitamin B12, Vitamin C, Vitamin D, Vitamin E or Vitamin K.

Vitamin D, a fat-soluble vitamin, is one of the important vitamins and has big impact on the human system and consequently on the health, majorly bone health. Vitamin D is an essential nutrient that supports the immune system and helps regulate the absorption of calcium, magnesium, and phosphate, and multiple other biological effects. It is produced by the body when the skin is exposed to the sunlight. Very few dietary sources of vitamin D are present in nature of which the flesh of fatty fish such as salmon, tuna and mackerel and fish liver oils are among the best sources. Beef liver, cheese, egg yolks, mushrooms, lichens and fortified dairy products have vitamin D in small amounts. Due to changing lifestyle, vitamin D deficiency has become a major health concern.

In one embodiment, the nutritional compositions and food and beverage compositions comprises vitamin D.

In another embodiment, the vitamin D is encapsulated to make it water-soluble or water dispersible by nanoparticulation of vitamin D. Any method known to a person skilled in the art may be used to encapsulate vitamin D.

In another embodiment, the vitamin D is encapsulated by a method described in Indian Patent Application No. 201841027257.

In another embodiment, the concentration of vitamin component in the composition may vary in the range from 0.6 IU/g to 2.4 IU/g.

In some embodiment, the vitamin D in the food composition according to invention is from a vegetarian source.

Omega-3 fatty acids

Omega-3 fatty acids are beneficial for maintaining a healthy heart and brain. The omega-3 fatty acids provide several health benefits, like lowering the inflammation in the body, decreasing blood triglycerides and even reduce the risk of dementia.

In one embodiment, the nutritional compositions and food and beverage compositions comprises omega-3 fatty acids.

In another embodiment, the omega-3 fatty acids are from a vegetarian source.

In yet another embodiment, the omega-3 fatty acids are derived from a plant or microbial source. In another embodiment, the omega-3 fatty acids are derived from a source selected from a group comprising chia seeds, basil seeds, brussels sprouts, algal oil, hemp seeds, walnuts, flax seeds, black currant seeds or perilla oil.

In another embodiment, the omega-3 fatty acids are derived from chia seeds.

In one embodiment, the amount of chia seeds in the composition may vary from 30 mg/g to 150 mg/g.

Chia seeds are not only a rich source of omega-3 fatty acids, but they have a number of nutrients like magnesium, calcium, phosphorus and antioxidants that are beneficial for overall health. Chia seeds are rich in protein and fibre which helps in reducing appetite and food intake. Further, the seeds promote development of muscle mass leading to reducing in body fat.

In another embodiment, the concentration of omega-3 fatty acid component in the composition may vary in the range from 4 mg/g to 30 mg/g.

Low sodium salt

Sodium is an element that performs vital functions in the human body and is found in water as well as food. Human body requires small amount of sodium in their diet for maintaining proper blood pressure and blood volume. However, the sodium consumption in general population is higher than what is required by the human body, which leads to risk factors associated with kidney, heart, hypertension and stroke. Low sodium salts help in reducing the sodium intake of the body to recommended levels. Reduction in sodium also help to prevent the collection of fluid in the lower legs or abdomen.

In one embodiment, the the nutritional compositions and food and beverage compositions comprises low sodium salt. The nutritional compositions and food and beverage compositions comprising low sodium salt maintains the desired amount of sodium in the diet.

In another embodiment, the low sodium salt is sourced from herbs, plants or one or more sources known in the art.

In one embodiment, the amount of low sodium salt in the composition may vary from 25 mg/g to 45 mg/g.

In another embodiment, the concentration of sodium in the composition may vary in the range from 1 mg/g to 8 mg/g. Essential micronutrients and nutritional supplements are used for preparation of the nutritional composition.

In one embodiment, essential micronutrients and nutritional supplements include, but are not limited to prebiotic, probiotics, Vitamin D, Omega-3 fatty acids and low sodium salt. The nutritional composition may optionally contain preservatives and seasonings.

In another embodiment, the nutritional compositions may be a solid, semi-solid or liquid composition.

In yet another embodiment, the nutritional composition may be formulated as a powdered or a liquid composition.

In one embodiment, the invention provides for solid and semi-solid food compositions having enhanced nutritional value. Essential micronutrients and nutritional supplements are used for enhancing the nutritional profile of the food compositions.

In another embodiment, the solid and semi-solid food compositions comprise micronutrients and nutritional supplements, such as, but not limited to prebiotic, probiotics, vitamins, omega- 3 fatty acids and low sodium salt as described herein.

In a further embodiment, the solid and semi-solid food compositions comprise a base material.

In another embodiment, the base material is a carbohydrate source known in the art.

In yet another embodiment, the carbohydrate source is flour, wheat, rice, millets, semolina and the like.

In another embodiment, the solid and semi-solid food compositions are formulated as an instant or ready to eat food composition.

In another embodiment, the solid and semi-solid food compositions comprise seasonings to suit the conventional taste of the food.

In yet another embodiment, the solid food compositions are formulated as conventional food such as, but not limited to noodles, upma, pongal, chapathi, paratha, poha, thalipeeth, pongal and the like. In one embodiment, the food composition is an upma mixture comprising: a) a base component selected from a group comprising base flour, rice, wheat, millet flour or semolina at a weight percentage in the range from 55% to 75%; b) a prebiotic component at a weight percentage in the range from 1% to 5%;

c) vegetarian Omega-3 fatty acids at a weight percentage in the range from 0.9% to 3%;

d) Vitamin D at a concentration in the range from 0.6-2.4 IU/gram;

e) low-sodium salt at a weight percentage in the range from 2.5% to 4.5%;

f) a probiotic component at a concentration range from 1 to 3 billion CFU;

g) added minerals at a concentration in the range from 7-1300 mg/ lOOg;

h) added fibres at a weight percentage in the range from 7% to 20%; and

i) seasonings at a weight percentage in the range from 10% to 20%.

In some embodiment, the probiotic component in the above upma mixture is Bacillus coagulans.

In yet another embodiment, the semi-solid food compositions are formulated as conventional food such as, but not limited to bread batter, cake batter, idli batter, dosa batter, uttapam batter, vada batter and the like.

In another embodiment, the solid and semi-solid food compositions of the present invention may include one or more ingredients selected from the group comprising fats, oils, water, glycerin, dairy products, gums, natural and/or artificial colors, natural and/or artificial flavors (such as vanilla), spices, fruits and fruit-derived products, vegetables and vegetable-derived products, nuts and nut-derived products, acidulants, preservatives, stabilizers, antioxidants, proteins (including whey protein and the like), amino acids, minerals, and any other ingredients suitable for inclusion in a solid or semi solid instant food composition.

In one embodiment, the food composition is an idli-dosa batter comprising: a) a base component selected from a group comprising raw rice, boiled rice, puffed rice, flattened rice or millet flour at a weight percentage in the range from 70% to 80%; b) a second base component selected from urad dal, moong dal or flour thereof at a weight percentage in the range from 15% to 25%;

c) a prebiotic component at a weight percentage in the range from 0.5% to 4%; d) vegetarian Omega-3 fatty acids at a weight percentage in the range from 0.4% to 3.5%; e) Vitamin D at a concentration in the range from 0.6 IU to 2.4 IU/gram;

f) low-sodium salt at a weight percentage in the range from 0.3% to 1%,

g) added minerals at a concentration in the range from 0.005% to 0.130 %;

h) fibres at a weight percentage in the range from 5% to 10%;

i) A probiotic component at a concentration range from 0.2 to 2 billion CFU/lOOg; and j) fenugreek at weight percentage in the range of 1% to 7%;

In some embodiment, the probiotic component in the above idli-dosa batter is Bacillus coagulans.

Preparation of beverage compositions

In one embodiment, the invention provides for beverage compositions having enhanced nutritional profile. Essential micronutrients and nutritional supplements are used for enhancing the nutritional profile of the beverage compositions.

In another embodiment, the beverage compositions comprise micronutrients and nutritional supplements, such as, but not limited to prebiotics, probiotics, vitamins, omega-3 fatty acids as described herein.

In an embodiment, the beverage compositions comprise a base material.

In another embodiment, the base material is a fruit juice, vegetable juice, purees, milk, milk products or extracts.

In another embodiment, the base material is a fruit juice, milk or milk products.

In yet another embodiment, the base material is selected from grape juice, pear juice, pineapple juice, banana puree, apricot juice, orange juice, lemon juice, grapefruit juice, apple juice, cranberry juice, tomato juice, mango juice, papaya juice, milk and milk products and the like.

In another embodiment, the base material is a combination of one or more base material.

In yet another embodiment, the beverages according to the present invention may include one or more ingredients selected from the group consisting of gums, natural and/or artificial colors, natural and/or artificial flavors, acidulants, salt, electrolytes, spices, oils, fruits and fruit-derived products, nuts and nut-derived products, milk and dairy products, vegetables and vegetable- derived products, legumes and legume-derived products, preservatives, stabilizers, antioxidants, vitamins, minerals, protein (including whey protein and the like), amino acids, herbs and herbal extracts, coffee and coffee extracts, tea and tea extracts, and any other ingredients suitable for inclusion in a beverage.

In one embodiment, the food composition according to invention is a mango juice comprising: a) mango fruit pulp at a weight percentage in the range from 25% to 50%;

b) a prebiotic component at a weight percentage in the range from 0.5% to 2%;

c) vegetarian Omega-3 fatty acids at a weight percentage in the range from 0.2% to 3%; d) a probiotic component at a concentration range from 0.2 to 2 billion CFU/100 grams; e) Vitamin D at a concentration in the range from 60-180 IU/lOOml;

f) Vitamin E at a concentration in the range from 0.1-1 mg/ml;

g) Vitamin C at a concentration in the range from 10-30 mg/ml;

h) Vitamin A at a concentration in the range from 200-700 IU/ml;

i) Vitamin B6 at a concentration in the range from 0.2-1 mg/ml

j) added minerals at a concentration in the range from 7-200 mg/ 100 ml; and

k) added fibers at a weight percentage in the range from 0.5% to 2%.

In some embodiment, the probiotic component in the above mango juice component is Bacillus coagulans.

In one embodiment, the food composition according to invention is a nutrition bar comprising: a) vegetarian Omega-3 fatty acids at a weight percentage in the range from 5% to 9 %;

b) quinoa seeds at a weight percentage in the range from 25% to 35%;

c) rice crisps at a weight percentage in the range from 5% to 10%;

d) glucose at a weight percentage in the range from 10% to 15%;

e) nuts at a weight percentage in the range from 5% to 10%;

f) berries at a weight percentage in the range from 5% to 10%;

g) skimmed milk powder at a weight percentage in the range from 3% to 7%;

h) prebiotic s (inulin) powder at a weight percentage in the range from 1% to 5%;

i) vegetarian Vitamin D at a concentration in the range from 0.6 IU to 2.4 IU/g;

In some embodiment, the vegetarian omega-3 fatty acids component in the above composition of nutrition bar is chia seeds at weight percentage in range from 40% to 50%.

In some embodiment, the prebiotics component in the above described food compositions is selected from a group comprising fructooligosaccharides, acacia gum, or an oligosaccharide produced from glucose, galactose, xylose, maltose, sucrose, lactose, starch, xylan, hemicellulose and inulin.

In some embodiment, there is provided a nutritional composition for use as a fortifying agent in food, beverage and pharmaceutical composition comprising vitamin D, omega-3 fatty acids, and optionally, one of more additional agent selected from low sodium salt, prebiotics and probiotics.

EXAMPLES

The following examples particularly describe some of the embodiments of the invention. But the embodiments disclosed herein do not limit the scope of the invention in any manner. Example 1: Preparation of nutritional compositions

A nutritional composition was prepared with micronutrients and nutritional supplements such as prebiotic, probiotics, vitamin D, vegetarian Omega-3 fatty acids and low sodium salt. A representative composition of the nutritional composition is provided in Table 1.

Table 1: Components of the nutritional composition The nutritional composition can be used with any food or beverage preparation to enhance the nutritional profile of the food or beverage. The nutritional composition may optionally contain preservatives and/or seasonings.

Example 2: Preparation of ready-to-eat upma mixture comprising micronutrients and nutritional supplements A ready-to-eat upma mixture comprising micronutrients and nutritional supplements was prepared. The upma mixture is a solid food composition and is present in a powdered form. A composition of the upma mixture with enhanced nutritional profile is provided in Table 2.

Table 2: Components of the upma mixture

In one of the embodiments, the composition comprises of Vitamin E at 9.28 IU and Vitamin Bn at the concentration selected from the range of 0.9-2.8 meg. Optionally, Vitamin D can either be Vitamin D2 or Vitamin D3. Example 3: Preparation of dosa and idli batter comprising micronutrients and nutritional supplements

Dosa and idli mixture comprising micronutrients and nutritional supplements was prepared. The dosa and idli mixture is a semi-solid food composition and is present is a batter form. A composition of the dosa and idli mixture with enhanced nutritional profile is provided in Table 3.

In one of the embodiments, the composition comprises of Vitamin E at 9.28 IU and Vitamin B12 at the concentration selected from the range of 0.9-2.8 meg. Optionally, Vitamin D can either be Vitamin D2 or Vitamin D3. Example 4: Preparation of juice comprising micronutrients and nutritional supplements

Juice comprising micronutrients and nutritional supplements was prepared. The mango juice is a beverage. A composition of the mango juice with enhanced nutritional profile is provided in Table 4.

Table 4: Components of the mango juice Optionally, Vitamin D can either be Vitamin D2 or Vitamin D3.

Example 5: Preparation of nutrition bar comprising micronutrients and nutritional supplements A nutrition bar comprising micronutrients and nutritional supplements was prepared. The composition of the nutrition bar with enhanced nutritional profile is provided in Table 5.

Table 5: Components of the nutrition bar

Optionally, Vitamin D can either be Vitamin D2 or Vitamin D3.

The nutritional profile of the nutrition bar was determined as given below:

Table 6: Nutrition profile of the nutrition bar

Example 6: Stability of micronutrients in instant upma mixture

The stability of the major micronutrients (Vitamin D, omega-3 fatty acids and sodium) and probiotics in upma mixture of Example 2 was checked upto 180 days from preparation of the upma mixture and in cooked upma. The effect of addition of salt was checked. The nutritional profile of the upma mixture and cooked upma was checked and the results are provided in Table 7 and Table 8.

Table 7: Stability profile of upma mixture at room temperature (27 ± 2°C)

Table 8: Stability profile of cooked upma at room temperature (27 ± 2°C)

The results indicate that the stability and the retention rate of the three micronutrients and probiotics in the upma mixture as well as cooked upma are extremely high, even after 180 days, which indicates that the compositions have enhanced shelf life. Therefore, the upma compositions are capable of supplying recommended requirements of Vitamin D, omega-3 fatty acids while maintaining a low sodium concentration.

The results also indicate a synergism in the components as none of the components have a detrimental effect on the stability of the other or the growth of probiotic bacteria, and the shelf- life of the composition is enhanced as compared to the shelf-life of individual components. Example 7: Microbiological load determination of upma mixture and cooked upma

A microbial load determination study was conducted after 180 days to check microbial growth in upma mixture and cooked upma. Tests were conducted to check the presence of major pathogenic microorganisms as shown in Table 9.

Table 9: Microbial Load Determination No microbial load was observed in the upma mixture or cooked upma composition indicating that the aqueous composition is safe for intake.

Example 8: Stability of micronutrients and nutritional supplements in idli-dosa batter

The stability of the major micronutrients was checked at an interval of 7 days after preparation of the idli-dosa batter mixture and cooked idli and cooked dosa. The effect of addition of salt was checked. The nutritional profile of the idli-dosa batter, cooked idli and cooked dosa was checked and the results are provided in Table 10, Table 11 and Table 12.

Table 11: Stability profile of cooked idli at room temperature (27 ± 2°C)

Table 12: Stability profile of cooked dosa at room temperature (27 ± 2°C)

The results indicate that the stability and the retention rate of the three micronutrients and probiotics in the idli-dosa batter as well as cooked idli and dosa are extremely high, even after 7 days, which indicates that the compositions have enhanced shelf life. Therefore, the compositions are capable of supplying recommended requirements of Vitamin D, omega-3 fatty acids and probiotics while maintaining a low sodium concentration.

The results also indicate a synergism in the components as none of the components have a detrimental effect on the stability of the other or the growth of probiotic bacteria, and the shelf- life of the composition is enhanced as compared to the shelf-life of individual components.

Example 9: Stability of micronutrients and nutritional supplements in mango juice

The stability of the major micronutrients was checked at an interval at 15 days and 30 days after preparation of the mango juice. The nutritional profile of the mango juice is provided in Table 13.

Table 13: Stability profile of mango juice at room temperature (27 ± 2°C)

The results indicate that the stability and the retention rate of the three micronutrients and probiotics in the mango juice is extremely high, even after 30 days, which indicates that the compositions have enhanced shelf life. Therefore, the compositions are capable of supplying recommended requirements of Vitamin D, omega-3 fatty acids and probiotics concentration.

Example 10: Stability of macronutrients in nutrition bar The stability of the major micronutrients was checked at an interval at 30 days and 60 days after preparation of the nutrition bar. The nutritional profile and chemical characterization of the nutrition bar is provided in Table 14.

Table 14: Stability and chemical characterization of nutrition bar at accelerated temperature (42 ± 2°C)

The results indicate that the stability and the retention rate of the micronutrients in the nutrition bar is extremely high, even after 60 days of accelerated temperature (42 ± 2°C), which indicates that the compositions have enhanced shelf life. Therefore, the compositions are capable of supplying recommended requirements of micronutrients.

The shelf life of the nutrition bar was studied and it was found that the nutrition bar had a high shelf life of 6 months. The results indicate a synergism in the components as none of the components have a detrimental effect on each other, and the shelf-life of the composition is enhanced as compared to the shelf-life of individual components.

Example 11: Microbiological load determination of nutrition bar

A microbial load determination study was conducted after 60 days to check microbial growth in nutrition bar. Tests were conducted to check the presence of major pathogenic microorganisms as shown in Table 15.

Table 15: Microbial Load Determination

No microbial load was observed in the nutrition bar composition indicating that the composition is safe for intake.

Example 12: Assessment of organoleptic properties of upma mixture and cooked upma

The organoleptic properties of the food compositions were assessed as provided in Table 16.

Table 16: Organoleptic properties of upma mixture and cooked upma

A preliminary assessment regarding the palatability of the cooked upma comprising enhanced nutritional profile was checked. A preliminary assessment was done to recognize any major difference in organoleptic properties such as taste, flavor or texture of the food items containing enhanced nutritional profile as compared to commonly available food items.

Table 17: Comparative aassessment of organoleptic properties of cooked upma

The results indicate that the compositions of the present invention retain all major organoleptic properties and there is no major alteration in palatability, flavor, texture etc.

Example 13: Assessment of organoleptic properties of idli and dosa The organoleptic properties of the food compositions were assessed as provided in Table 18, 19 and 20.

Table 18: Organoleptic properties of idli-dosa batter

Table 19: Organoleptic properties of cooked idli

Table 20: Organoleptic properties of cooked dosa

A preliminary assessment regarding the palatability of the cooked idli and dosa comprising enhanced nutritional profile was checked. A preliminary assessment was done to recognize any major difference in organoleptic properties such as taste, flavor or texture of the food items containing enhanced nutritional profile as compared to commonly idli or dosa.

Table 21: Comparative aassessment of organoleptic properties of cooked idli and dosa

Example 14: Assessment of organoleptic properties of juice The organoleptic properties of the mango juice were assessed as provided in Table 22.

Table 22: Organoleptic properties of mango juice

A preliminary assessment regarding the palatability of the mango juice comprising enhanced nutritional profile was checked. A preliminary assessment was done to recognize any major difference in organoleptic properties such as taste, flavor or texture of the food items containing enhanced nutritional profile as compared to commercially available juices.

Table 23: Comparative aassessment of organoleptic properties of juice

Example 15: Assessment of organoleptic properties of nutrition bar The organoleptic properties of the nutrition bar were assessed as provided in Table 24.

Table 24: Organoleptic properties of nutrition bar

The results indicate that the nutrition bar according to the present invention retain all major organoleptic properties and there is no major alteration in palatability, flavor, texture etc. Comparative Example 1: Comparison of nutritional profile of commercially available upma mixture of prior art with upma mixture of present invention

The nutritional profile of upma mixture of present invention was compared to the commercially available upma mixture of prior art as given in Table 25.

Table 25: Comparative aassessment of nutritional profile of upma mixtures (NI=Not indicated)

The results indicate that the upma mixture of the present invention has an enhanced nutritional profile, especially with respect to the three micronutrients (omega-3, vitamin D and low sodium) and probiotics. Therefore, the compositions are capable of supplying recommended requirements of Vitamin D, omega-3 fatty acids and probiotics while maintaining a low sodium concentration.

Comparative Example 2: Comparison of nutritional profile of commercially available idli-dosa batter of prior art with idli-dosa batter of present invention The nutritional profile of the idli-dosa batter of present invention was compared to the commercially available idli-dosa batter of prior art as given in Table 26.

Table 26: Comparative aassessment of nutritional profile of idli-dosa batter (NI=Not

Indicated)

The results indicate that the batter/idli/dosa of the present invention has an enhanced nutritional profile, especially with respect to the three micronutrients (omega-3, vitamin D and low sodium) and probiotics. Therefore, the compositions are capable of supplying recommended requirements of Vitamin D, omega-3 fatty acids and probiotics while maintaining a low sodium concentration.

Comparative Example 3: Comparison of nutritional profile of commercially available juice of prior art with juice of present invention The nutritional profile of the mango juice of present invention was compared to the commercially available mango juice batter of prior art as given in Table 27.

Table 27: Comparative aassessment of nutritional profile of mango juice (NI=Not

Indicated)

The results indicate that the mango juice of the present invention has an enhanced nutritional profile, especially with respect to the three micronutrients (omega-3, vitamin D and low sodium) and probiotics. Therefore, the compositions are capable of supplying recommended requirements of Vitamin D, omega-3 fatty acids and probiotics concentration.

ADVANTAGES OF THE PRESENT INVENTION

The nutritional compositions and ready-to-eat instant food with enhanced nutritional value would be hugely useful in today’s fast paced lifestyle.

The nutritional composition containing essential micronutrients and nutritional supplements such as prebiotics, probiotics, low sodium salts, vegetarian omega-3 fatty acids and vitamin D has the potential to be added to any food or beverage composition without changing the organoleptic properties such as flavour, texture or taste. The ready-to-eat instant food and beverage compositions can be formulated on lines of designer food and can be used for supplying recommended requirements of essential micronutrients and nutritional supplements, for maintaining a balanced nutritional profile.

It is estimated that a large proportion of people across the world suffer from nutritional deficiencies due to changing food preferences. Instant food available in the market is not only contains high amount of unhealthy types of fat, refined starches, free sugars and salt, but also are devoid of essential micronutrients such as vitamin D and omega-3 fatty acids. Vitamin D deficiency arises due to non-exposure to sunlight. Further, due to vegetarianism practiced by a large number of people, deficiency of omega-3 fatty acids are prevalent in a large proportion of the population. Low sodium salt useful to reduce the blood pressure. The diseases and detrimental health conditions arising from lack of essential micronutrients and nutritional supplements can be avoided by the use of the compositions described in the present invention.

Claims

We claim:

1. Nutritional food and beverage composition with enhanced nutritional values comprising essential micronutrients and nutritional supplements, maintaining organoleptic properties of the ingredients, comprising vitamin D, omega-3 fatty acids, prebiotics, probiotics, minerals, fibers and one or more ingredients selected from cereals, pulses, fruit pulp, fruit juice, low sodium salt, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin E, quinoa, nuts, berries and skimmed milk powder, wherein Vitamin D includes Vitamin D2 or Vitamin D3 or both and wherein composition is stable at room temperature for about six months and composition has no added flavors or preservatives.

2. The food and beverage composition as claimed in claim 1, wherein the concentration of vitamin D is in a range from 0.6 IU/g to 2.4 IU/g.

3. The food and beverage composition as claimed in claim 2, wherein the vitamin D is from a vegetarian source.

4. The food and beverage composition as claimed in claim 1, wherein the concentration of omega-3 fatty acids is in a range from 4 mg/g to 30 mg/g.

5. The food and beverage composition as claimed in claim 4, wherein the omega-3 fatty acids is from a vegetarian source.

6. The food and beverage composition as claimed in claim 1, wherein the concentration of low sodium salt is in a range from25 mg/g to 45 mg/g.

7. The food and beverage composition as claimed in claim 6, wherein the low sodium salt component is from a plant source.

8. The food and beverage composition as claimed in claim 1, wherein the concentration of prebiotics is in the range from 10 mg/g to 50 mg/g.

9. The food and beverage composition as claimed in claim 1, wherein the probiotic component is one or more microbial species selected from a group comprising Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus GG, Lactobacillus bulgaricus, Lactobacillus bifidus, Lactobacillus caucasicus, Lactobacillus brevis, Lactobacillus cellobiosus, Lactobacillus crispatus, Lactobacillus curvatus, Lactobacillus fermentum, Lactobacillus gasseri, Lactobacillus johnsonii, Lactobacillus salivarus, Bifidobacterium animalis subsp. lactis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium adolescentis, Bifidobacterium animalis, Bifidobacterium thermophilum, Bifidobacterium lactis, Lactococcus lactis, Streptococcus thermophilus, Bacillus coagulans, Enterococcus faecalis, Enterococcus faecium, Saccharomyces boulardii, Saccharomyces cerevisiae or Monascus purpurea.

10. The food and beverage composition as claimed in claim 1, wherein the concentration of probiotic component is in the range from 2 million cfu/g to 30 million cfu/g.

11. The food and beverage composition as claimed in claim 1, wherein the composition is solid, semi-solid or liquid composition.

12. The food and beverage composition as claimed in claim 1, wherein organoleptic properties comprise taste, flavor or texture of the food items.

13. The food and beverage composition as claimed in claim 1, wherein the food composition is an upma mixture comprising: a. a base component selected from a group comprising base flour, rice, millets, wheat flour or semolina, wherein the base component is present at a weight percentage in the range from 55% to 75%; b. a prebiotic component at a weight percentage in the range from 1% to 5%; c. vegetarian Omega-3 fatty acids at a weight percentage in the range from 0.9% to 3%; d. Vitamin D at a concentration in the range from 0.6-2.4 IU/gram; e. low-sodium salt at a weight percentage in the range from 2.5% to 4.5%; f. a probiotic component at a concentration range from 1 to 3 billion CFU/100 grams, wherein the probiotic component is Bacillus coagulans; g. added minerals at a concentration in the range from 7-1300 mg/lOOg; h. added fibres at a weight percentage in the range from 7% to 20%; and i. seasonings at a weight percentage in the range from 10% to 20%.

14. The food and beverage composition as claimed in claim 1, wherein the food composition is an idli-dosa batter composition comprising: a. a base component selected from a group comprising raw rice, boiled rice, puffed rice, flattened rice or millet flour at a weight percentage in the range from 70% to 80%; b. a second base component selected from urad dal, moong dal or flour thereof at a weight percentage in the range from 15% to 25%; c. a prebiotic component at a weight percentage in the range from 0.5% to 4%; d. vegetarian Omega-3 fatty acids at a weight percentage in the range from 0.4% to 3.5%; e. Vitamin D at a concentration in the range from 0.6 to 2.4 IU/gram; f. low-sodium salt at a weight percentage in the range from 0.3% to 1%, g. added minerals at a concentration in the range from 0.005 to 0.130 %; h. fibres at a weight percentage in the range from 5% to 10%; i. a probiotic component at a concentration range from 0.2 to 2 billion CFU/ 100 grams, wherein the probiotic component is Bacillus coagulans, and j. fenugreek at weight percentage in the range of 1% to 7%.

15. The food and beverage composition as claimed in claim 1, wherein the beverage composition is a mango juice composition comprising: a. mango fruit pulp present at a weight percentage in the range from 25% to 50%; b. a prebiotic component at a weight percentage in the range from 0.5% to 2%; c. vegetarian Omega-3 fatty acids at a weight percentage in the range from 0.2% to 3%; d. a probiotic component at a concentration range from 0.2 to 2 billion CFU/100 grams, wherein the probiotic component is Bacillus coagulans, e. Vitamin D at a concentration in the range from 60-180 IU/100 ml; f. Vitamin E at a concentration in the range from 0.1-1 mg/ml; g. Vitamin C at a concentration in the range from 10-30 mg/ml; h. Vitamin A at a concentration in the range from 200-700 IU/ml; i. Vitamin B6 at a concentration in the range from 0.2-1 mg/ml; j. added minerals at a concentration in the range from 7 to 200 mg/100 ml; and k. added fibres at a weight percentage in the range from 0.5% to 2%.

16. The food and beverage composition as claimed in claim 1, wherein the food composition is a nutrition bar comprising: a. vegetarian Omega-3 fatty acids at a weight percentage in the range from 5-9%; b. quinoa seeds at a weight percentage in the range from 25-35%; c. rice crisps at a weight percentage in the range from 5-10%; d. glucose at a weight percentage in the range from 10-15%; e. nuts at a weight percentage in the range from 5-10%; f. berries at a weight percentage in the range from 5-10%; g. skimmed milk powder at a weight percentage in the range from 3-7%; h. vitamin D at a concentration in the range from 60-240 IU/100 g; and i. prebiotics at a concentration in the range from 1-5 grams.

17. The food and beverage composition as claimed in any of the claims 1 to 16, wherein the prebiotics component is selected from a group comprising fmctooligosaccharides, acacia gum, or an oligosaccharide produced from glucose, galactose, xylose, maltose, sucrose, lactose, starch, xylan, hemicellulose and inulin.

18. The food and beverage composition as claimed in claim 1 wherein the composition is ready-to-consume instant food and beverage composition.