WO2022090976A1 - Method for preparing a nutritional composition - Google Patents

Method for preparing a nutritional composition Download PDF

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Publication number
WO2022090976A1
WO2022090976A1 PCT/IB2021/059954 IB2021059954W WO2022090976A1 WO 2022090976 A1 WO2022090976 A1 WO 2022090976A1 IB 2021059954 W IB2021059954 W IB 2021059954W WO 2022090976 A1 WO2022090976 A1 WO 2022090976A1
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Prior art keywords
milk
nutritional composition
water content
composition
carrier
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PCT/IB2021/059954
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French (fr)
Inventor
Nikisha TEKWANI
Amit TEKWANI
Mahadev TEKWANI
Bhawana TEKWANI
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Tekwani Nikisha
Tekwani Amit
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Application filed by Tekwani Nikisha, Tekwani Amit filed Critical Tekwani Nikisha
Publication of WO2022090976A1 publication Critical patent/WO2022090976A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • the present disclosure relates to a method for preparing a nutritional composition.
  • Herbs contain a wide variety of active phytochemicals including the flavonoids, terpenoids, lignans, sulfides, polyphenols, carotenoids, coumaritis, saponins, plant sterols, curcumins and phthalide and are known for their therapeutic properties- antioxidative, antihypertensive, anti-inflammatory, antidiabetic, antimicrobial, etc. Considering the therapeutic properties of herbs, various techniques have been developed to incorporate them in food.
  • One of the popular techniques is to fortify food with the herbs or their extracts. For instance, it is known to incorporate herbs in dairy products such as yogurt, clarified butter, cheese and the like.
  • the present disclosure relates to a method for preparing a nutritional composition.
  • Said method comprises: (a) obtaining evaporated milk having a water content of 40-90%; (b) causing partial denaturation of the evaporated milk; (c) dehydrating the partially denatured milk to cause a loss of at least 60-90% water content thereof, followed by cooling the dehydrated milk; (d) mixing a herbal composition comprising one or more herbs with the cooled, dehydrated milk followed by heating the mixture to cause a loss of 20-50% water content thereof; and (e) adding a carrier to the heated mixture obtained in step (d), to obtain the nutritional composition.
  • the devices, compositions, and methods described herein should not be construed as limiting in any way. Instead, the present disclosure is directed towards all novel and non-obvious features and aspects of the various disclosed embodiments, alone and in various combinations and sub-combinations with one another.
  • the disclosed devices, compositions, and methods are not limited to any specific aspect or feature or combinations thereof, nor do the disclosed devices, compositions, and methods require that any one or more specific advantages be present or problems be solved. Any theories of operation are to facilitate explanation, but the disclosed devices, compositions, and methods are not limited to such theories of operation.
  • the present disclosure relates to a method for preparing a nutritional composition.
  • Said method comprises: (a) obtaining evaporated milk having a water content of 40-90%; (b) causing partial denaturation of the evaporated milk; (c) dehydrating the partially denatured milk to cause a loss of at least 60-90% water content thereof, followed by cooling the dehydrated milk; (d) mixing a herbal composition comprising one or more herbs with the cooled, dehydrated milk followed by heating the mixture to cause a loss of 20-50% water content thereof; and (e) adding a carrier to the heated mixture obtained in step (d), to obtain the nutritional composition.
  • a nutritional composition obtained using the above method is also disclosed.
  • Said composition comprises a carrier and one or more herbs or an extract thereof.
  • the carrier is infused with the extract of one or more herbs.
  • the percentage of the herb or the extract thereof in the carrier may vary depending on the requirements and/or the herb.
  • the term herb refers not only to herbaceous plants but also to bark, roots, leaves, seeds, flowers and fruits of trees, shrubs and woody vines and extracts that are valued for their savory, aromatic or medicinal qualities.
  • the herb is selected from a group consisting of Aloe vera (Aloe barbadensis miller), safed musli (Chlorophytum boriviHaniim). ashwagandha (Withania somnifera). lajwanti (Mimosa pudica), Satawar or Satamuli (Asparagus racemosus).
  • the herb is Aloe vera (Aloe barbadensis miller).
  • the carrier is selected from a group consisting of edible oil and clarified butter (or ghee). In some embodiments, the carrier is clarified butter. In accordance with an embodiment, edible oil is any vegetable oil.
  • the evaporated milk has the water content of 40-90%. In some embodiments, the evaporated milk has the water content of 50- 60%.
  • the evaporated milk is prepared by boiling a milk raw material.
  • said milk raw material is obtained from animal or plant bases sources.
  • the milk raw material includes, but is not limited to whole milk, low- fat or skim milk, cream, ultrafiltered milk, diafiltered milk, microfiltered milk, milk recombined from milk powder, organic milk or a combination or dilution of any of these.
  • the milk raw material is whole milk, and the evaporated milk is prepared by boiling the whole milk at a temperature ranging between 80 to 90 °C.
  • when edible oil is used as the carrier milk is subjected to a pre-treatment step wherein all the fat is removed from the milk.
  • skimmed milk is used.
  • the evaporated milk is subjected to partial denaturation.
  • the partial denaturation of milk is carried out by addition of a mild acid.
  • said acid is citric acid.
  • the concentration of said acid is in a range of 2-10 % (w/v).
  • the partial denaturation of milk is carried out at a temperature ranging between 70-100°C.
  • the partial denaturation is carried out for a timeperiod ranging between 10-15 minutes.
  • the dehydration of partially denatured milk is carried out by heating the same for a time-period in a range of 10-15 minutes.
  • the dehydration is carried out such that there is a loss of at least 50% water content of the partially denatured milk.
  • the heating is carried out to cause loss of 50-80 % of water content.
  • the heating is carried out to cause the loss of 70-80 % of water content.
  • the heating is carried out at a temperature of 70-110°C.
  • This dehydrated, denatured milk is subjected to cooling at room temperature.
  • the cooling is carried out for 10-60 minutes.
  • the dehydrated, denatured milk is maintained at room temperature for 12-24 hours.
  • a herbal composition comprising one or more herbs is added to the dehydrated, denatured milk.
  • the herbal composition is added in an amount such that the dehydrated, denatured milk and the herbal composition are in a w/w ratio in a range of 1 : 5-5 : 1.
  • the w/w ratio of dehydrated, denatured milk and said herbal composition is in the range of 1 :2- 2: 1.
  • the w/w ratio of dehydrated, denatured milk and said herbal composition is in the range of 1 : 1-3:2.
  • the herbal composition is an aqueous composition of one or more herbs.
  • the aqueous composition of one or more herbs comprises 50-60% w/v of the one or more herbs.
  • the aqueous composition of one or more herbs is formed by shredding the herb, followed by heating the herb with water and grinding the composition.
  • the herbal composition comprises of shredded or powdered herb. The temperature and time-period for heating may be varied depending upon the herb used in the herbal composition.
  • the herbal composition is an extract of one or more herbs. Said extract may be prepared using any know process or could be obtained from commercial sources.
  • the above-obtained mixture of the herbal composition and the dehydrated, denatured milk is heated to cause a loss of 20-40 % water content thereof.
  • heating is carried out at a temperature ranging between 60 to 100 °C.
  • the heating is earned out at the temperature ranging between 60 to 80 °C.
  • heating of the mixture of the herbal composition and the dehydrated, denatured milk is carried out for a time-period ranging between 15-25 minutes.
  • heating is carried out after the herbal composition has completely dissolved in the dehydrated, denatured milk.
  • the heating in step (d) is followed by addition of carrier to the mixture of the herbal composition and the dehydrated, denatured milk.
  • the carrier is added in a quantity such that the carrier and the herbal composition are in a w/w ratio in a range of 1 : 5-5: 1.
  • the carrier is added in a quantity such that the carrier and the herbal composition are in a w/w ratio in a range of 2:3-3 :2.
  • the carrier and the herbal composition are in the w/w ratio in the range of 1 : 1.
  • the mixture obtained in step (e) is further heated.
  • said heating is carried out at a temperature ranging between 70-120°C.
  • said heating is carried out till the nutritional composition is separated from the mixture.
  • the mixture is subjected to a filtration step.
  • the filtration of the mixture is carried out using any known method. In some embodiments, filtration is carried out using cloth filtration.
  • the disclosed method may be carried out in any known apparatus or an assembly of apparatus which provides for heating and controlling the quantity, temperature of the material processed therein.
  • any known apparatus or an assembly of apparatus which provides for heating and controlling the quantity, temperature of the material processed therein.
  • the examples also highlight the benefits of using the presently disclosed nutritional composition.
  • Example 1 Preparation of the exemplary nutritional composition comprising clarified butter (or ghee) and aloe vera
  • the shredded aloe vera was grinded with 3500 grams of dehydrated, denatured milk. Thereafter, the mixture was heated 60 to 70 °C. After the aloe vera is dissolved completely, temperature was further increased by 20 to 30 °C. The mixture was allowed to lose water. After 20-25% loss in water content, clarified butter was added. The clarified butter was quickly absorbed by the mixture. After 40 to 50 minutes, the mixture starts to release the clarified butter. The mixture was cooled for 15 to 20 minutes and filtered with white muslin cloth. The filtrate was analyzed to ascertain the nutritional and mineral content thereof.
  • Tables 1 and 2 show the nutritional content of the exemplary nutritional composition obtained in the filtrate.
  • Table 1 Table 3: Amino acid Content of the Exemplary Nutritional
  • Table 3 shows the aloin content of the exemplary nutritional composition.
  • Table 4 shows sensory qualities and table 5 shows physico-chemical parameters of the of the exemplary nutritional composition.
  • Table 4 Sensory Qualities of the Exemplary Nutritional Composition
  • composition Observed: It was observed that the disclosed nutritional composition contains 16 amino acids as compared to 13 amino acids present in clarified butter. The composition further contains vitamin A, trace amount of sodium as well as iron. The nutritional composition was found to contain aloin, the active ingredient of aloe vera. This indicates that the nutritional composition comprises of aloe vera extract.
  • the disclosed method is a simple and cost-effective method of preparing nutritional composition
  • a carrier comprising one or more herbs or an extract thereof.
  • the disclosed method enables infusing herbal extracts in fat-based carriers which was otherwise difficult due to high moisture content of herbs such as aloe vera.
  • clarified butter produced using the disclosed method was of good quality and contained nutritional content of the herb as well.
  • the disclosed composition exhibits improved sensory and textural quality.
  • the disclosed composition can be consumed orally and is suitable for topical application for treatment of certain health conditions.

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  • Life Sciences & Earth Sciences (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)

Abstract

The present disclosure relates to a method for preparing a nutritional composition. Said method comprises: (a) obtaining evaporated milk having a water content of 40-90%; (b) causing partial denaturation of the evaporated milk; (c) dehydrating the partially denatured milk to cause a loss of at least 60-90% water content thereof, followed by cooling the dehydrated milk; (d) mixing a herbal composition comprising one or more herbs with the cooled, dehydrated milk followed by heating the mixture to cause a loss of 20-50% water content thereof; and (e) adding a carrier to the heated mixture obtained in step (d), to obtain the nutritional composition.

Description

METHOD FOR PREPARING A NUTRITIONAL COMPOSITION
Field of the Invention
The present disclosure relates to a method for preparing a nutritional composition.
Background
Herbs contain a wide variety of active phytochemicals including the flavonoids, terpenoids, lignans, sulfides, polyphenols, carotenoids, coumaritis, saponins, plant sterols, curcumins and phthalide and are known for their therapeutic properties- antioxidative, antihypertensive, anti-inflammatory, antidiabetic, antimicrobial, etc. Considering the therapeutic properties of herbs, various techniques have been developed to incorporate them in food.
One of the popular techniques is to fortify food with the herbs or their extracts. For instance, it is known to incorporate herbs in dairy products such as yogurt, clarified butter, cheese and the like.
Rajanikant and Patil, G.R. (2005). Development of process for herbal ghee. NDRINews, 10(2): July-September, discloses a process for incorporating of Arjuna (Arjuna terminaliaj in ghee.
However, there are significant challenges remaining in incorporation of various types of herbs into food products, such as undesirable effects on their sensory, physico-chemical and textural properties and loss of their properties.
Summary
The present disclosure relates to a method for preparing a nutritional composition. Said method comprises: (a) obtaining evaporated milk having a water content of 40-90%; (b) causing partial denaturation of the evaporated milk; (c) dehydrating the partially denatured milk to cause a loss of at least 60-90% water content thereof, followed by cooling the dehydrated milk; (d) mixing a herbal composition comprising one or more herbs with the cooled, dehydrated milk followed by heating the mixture to cause a loss of 20-50% water content thereof; and (e) adding a carrier to the heated mixture obtained in step (d), to obtain the nutritional composition.
Detailed Description
The following explanation of terms is provided to better describe the present disclosure and to guide those of ordinary skill in the art in the practice of the present disclosure. As used herein, “comprising” means “including but not limited to” and the singular forms “a” or “an” or “the” include plural references unless the context clearly dictates otherwise. The term “or” refers to a single element of stated alternative elements or a combination of two or more elements, unless the context clearly indicates otherwise.
The devices, compositions, and methods described herein should not be construed as limiting in any way. Instead, the present disclosure is directed towards all novel and non-obvious features and aspects of the various disclosed embodiments, alone and in various combinations and sub-combinations with one another. The disclosed devices, compositions, and methods are not limited to any specific aspect or feature or combinations thereof, nor do the disclosed devices, compositions, and methods require that any one or more specific advantages be present or problems be solved. Any theories of operation are to facilitate explanation, but the disclosed devices, compositions, and methods are not limited to such theories of operation.
Although the operations of some of the disclosed methods are described in a particular, sequential order for convenient presentation, it should be understood that this manner of description encompasses rearrangement, unless a particular ordering is required by specific language set forth below. For example, operations described sequentially may in some cases be rearranged or performed concurrently. Unless explained otherwise, all technical and scientific terms used herein have the same meaning as commonly understood to one of ordinary skill in the art to which this disclosure belongs. Unless otherwise indicated, all numbers expressing quantities of components, molecular weights, percentages, temperatures, times, and so forth, as used in the specification are to be understood as being modified by the term “about”. Accordingly, unless otherwise indicated, implicitly or explicitly, the numerical parameters set forth are approximations that can depend on the desired properties sought and/or limits of detection under standard test conditions/methods. When directly and explicitly distinguishing embodiments from discussed prior art, the embodiment numbers are not approximates unless the word “about” is recited. Furthermore, not all alternatives recited herein are equivalents.
The present disclosure relates to a method for preparing a nutritional composition. Said method comprises: (a) obtaining evaporated milk having a water content of 40-90%; (b) causing partial denaturation of the evaporated milk; (c) dehydrating the partially denatured milk to cause a loss of at least 60-90% water content thereof, followed by cooling the dehydrated milk; (d) mixing a herbal composition comprising one or more herbs with the cooled, dehydrated milk followed by heating the mixture to cause a loss of 20-50% water content thereof; and (e) adding a carrier to the heated mixture obtained in step (d), to obtain the nutritional composition.
A nutritional composition obtained using the above method is also disclosed. Said composition comprises a carrier and one or more herbs or an extract thereof. In some embodiments, the carrier is infused with the extract of one or more herbs. The percentage of the herb or the extract thereof in the carrier may vary depending on the requirements and/or the herb.
Herein, the term herb refers not only to herbaceous plants but also to bark, roots, leaves, seeds, flowers and fruits of trees, shrubs and woody vines and extracts that are valued for their savory, aromatic or medicinal qualities. In accordance with an embodiment, the herb is selected from a group consisting of Aloe vera (Aloe barbadensis miller), safed musli (Chlorophytum boriviHaniim). ashwagandha (Withania somnifera). lajwanti (Mimosa pudica), Satawar or Satamuli (Asparagus racemosus). shivlingi seeds (Bryonia laciniosa Linn), Gul Banafsha (Viola odorata L), Kikar ki phali (Vachellia nHolica), Kaunch Beej (Mucuna pruriens), Salam Panj a (Drzc/ytorAzza halagirea), Salabmisri (Orchis latifolia Linn (salep)), Yuvika Kurand Ghas Powder or Bophali (Corchorus Depressus Seed), Aak pokshwar flower (Calotropis), Giloy (Tinospora cordifolia), Peppal (Ficus Religiosa) Mayaphala or Majuphal (Quercus infectoria), Thumbai (Leucas Aspera, Leucas Cephalotes), Amla (Emblica officinalis), Ashok (Saraca Asoca), Bael / Bilva (Aegle marmelous), Bhumi Amla (Phyllanthous amarus), Brahmi (Bacopa,Monnieri), Chiraita (Swertia Chiraita), Gudmar / madhunasini, after Four years (Gymnema Sylvestre , Guggul (Commiphora Wightii), Guluchi / Giloe (Tinospora CordifoliaFam), Calihari / panchanguliaGlori Lily Five years (Gloriosa superba), Kalmegh/ Bhui neem (Andrographis PaniculataFam : scanthaccac), Long peeper / Pippali (Peeper longum), Makoi (Solanum nigrum , Pashan Bheda / Pathar Chur (Coleus barbatus), Sandal Wood (Santalum Album , Sarpa Gandha (Ranwolfia Serpentina , Senna (Casia augustifolia), Tulsi (Ocimum sanclum), Vai Vidanka (Embelia Ribes), Peppermint (Mentha pipertia), Henna/Mehdi (Lawsennia iermis), Gritkumari (Aloe Verra , Sada Bahar (Vincea rosea/ catharanthusRoseus), Vringraj (Eclipta alba , Swet chitrak (Plumbago Zeylanica), Rakta Chitrak (Plumbago Indica), Kochila (Strychinos nuxvomica), Harida (Terminalia Chebula), Bahada (Terminalia Bellerica , Gokhur (Tribulus Terrestris), Neem (Azardirchata — indica , Anantamool/sariva (Hemibi smus Indicus), Bach (Acorns Calamus), Vasa (Adhatoda vesica , Nageswar (Mesua Ferrea), Benachar (Vetiveria Ziziinoides), Mandukpami (Centella asiatica), Kaincha/CreeperBaidanka (Mucuna Truriens), Dalchini (Cinnamomum Zeylanicum), Perenial Shrub/Kurai (Holorheena antidysentrica), Kantakari / AkrantiPerennial (Solanum Xanthocarpum), Avocado. In some embodiments, the herb is Aloe vera (Aloe barbadensis miller). In accordance with an embodiment, the carrier is selected from a group consisting of edible oil and clarified butter (or ghee). In some embodiments, the carrier is clarified butter. In accordance with an embodiment, edible oil is any vegetable oil.
In accordance with an embodiment, the evaporated milk has the water content of 40-90%. In some embodiments, the evaporated milk has the water content of 50- 60%.
In accordance with an embodiment, the evaporated milk is prepared by boiling a milk raw material. In accordance with an embodiment, said milk raw material is obtained from animal or plant bases sources. In accordance with an embodiment, the milk raw material includes, but is not limited to whole milk, low- fat or skim milk, cream, ultrafiltered milk, diafiltered milk, microfiltered milk, milk recombined from milk powder, organic milk or a combination or dilution of any of these. In an embodiment, the milk raw material is whole milk, and the evaporated milk is prepared by boiling the whole milk at a temperature ranging between 80 to 90 °C. In accordance with an embodiment, when edible oil is used as the carrier, milk is subjected to a pre-treatment step wherein all the fat is removed from the milk. In accordance with an alternate embodiment, skimmed milk is used.
The evaporated milk is subjected to partial denaturation. In accordance with an embodiment, the partial denaturation of milk is carried out by addition of a mild acid. In some embodiments, said acid is citric acid. The concentration of said acid is in a range of 2-10 % (w/v). In accordance with an embodiment, the partial denaturation of milk is carried out at a temperature ranging between 70-100°C. In accordance with an embodiment, the partial denaturation is carried out for a timeperiod ranging between 10-15 minutes.
In accordance with an embodiment, after partial denaturation of milk, the dehydration of partially denatured milk is carried out by heating the same for a time-period in a range of 10-15 minutes. The dehydration is carried out such that there is a loss of at least 50% water content of the partially denatured milk. In some embodiments, the heating is carried out to cause loss of 50-80 % of water content. In some embodiments, the heating is carried out to cause the loss of 70-80 % of water content. In accordance with an embodiment, the heating is carried out at a temperature of 70-110°C.
This dehydrated, denatured milk is subjected to cooling at room temperature. The cooling is carried out for 10-60 minutes. In some embodiments, after cooling, the dehydrated, denatured milk is maintained at room temperature for 12-24 hours.
In accordance with an embodiment, in the next step, a herbal composition comprising one or more herbs is added to the dehydrated, denatured milk. In accordance with an embodiment, the herbal composition is added in an amount such that the dehydrated, denatured milk and the herbal composition are in a w/w ratio in a range of 1 : 5-5 : 1. In some embodiments, The w/w ratio of dehydrated, denatured milk and said herbal composition is in the range of 1 :2- 2: 1. In some embodiments, the w/w ratio of dehydrated, denatured milk and said herbal composition is in the range of 1 : 1-3:2. In accordance with an embodiment, the herbal composition is an aqueous composition of one or more herbs. In accordance with an embodiment, the aqueous composition of one or more herbs comprises 50-60% w/v of the one or more herbs. In accordance with an embodiment, the aqueous composition of one or more herbs is formed by shredding the herb, followed by heating the herb with water and grinding the composition. In some embodiments, the herbal composition comprises of shredded or powdered herb. The temperature and time-period for heating may be varied depending upon the herb used in the herbal composition. In accordance with an embodiment, the herbal composition is an extract of one or more herbs. Said extract may be prepared using any know process or could be obtained from commercial sources.
In the next step, the above-obtained mixture of the herbal composition and the dehydrated, denatured milk is heated to cause a loss of 20-40 % water content thereof. In an embodiment, heating is carried out at a temperature ranging between 60 to 100 °C. In some embodiments, the heating is earned out at the temperature ranging between 60 to 80 °C. In accordance with an embodiment, heating of the mixture of the herbal composition and the dehydrated, denatured milk is carried out for a time-period ranging between 15-25 minutes. In an embodiment, heating is carried out after the herbal composition has completely dissolved in the dehydrated, denatured milk.
The heating in step (d) is followed by addition of carrier to the mixture of the herbal composition and the dehydrated, denatured milk. In accordance with an embodiment, the carrier is added in a quantity such that the carrier and the herbal composition are in a w/w ratio in a range of 1 : 5-5: 1. In accordance with an embodiment, the carrier is added in a quantity such that the carrier and the herbal composition are in a w/w ratio in a range of 2:3-3 :2. In some embodiments, the carrier and the herbal composition are in the w/w ratio in the range of 1 : 1.
In accordance with an embodiment, after the addition of the carrier, the mixture obtained in step (e) is further heated. In accordance with an embodiment, said heating is carried out at a temperature ranging between 70-120°C. In accordance with an embodiment, said heating is carried out till the nutritional composition is separated from the mixture.
In accordance with an embodiment, the mixture is subjected to a filtration step. The filtration of the mixture is carried out using any known method. In some embodiments, filtration is carried out using cloth filtration.
The disclosed method may be carried out in any known apparatus or an assembly of apparatus which provides for heating and controlling the quantity, temperature of the material processed therein. In accordance with an embodiment,
Examples:
In order that this invention may be better understood, the following examples are set forth. These examples are for the purpose of illustration only and the exact compositions, methods of preparation and embodiments shown are not limiting of the invention, and any obvious modifications will be apparent to one skilled in the art.
Also described herein are method for determining the properties of the nutritional composition, formed using embodiments of the disclosed method. The examples also highlight the benefits of using the presently disclosed nutritional composition.
Example 1: Preparation of the exemplary nutritional composition comprising clarified butter (or ghee) and aloe vera
Preparation of herbal composition: 6000 grams of raw aloe vera was shredded.
Preparation of the exemplary nutritional composition: Raw whole milk was boiled at temperature of 80 to 90 °C. When 40 -50% of water content is evaporated from milk, 10 ml of 5% citric acid solution (w/w) was added. This milk was dehydrated by heating and continuous stirring, till 70% - 80% water content evaporated followed by cooling it to room temperature.
The shredded aloe vera was grinded with 3500 grams of dehydrated, denatured milk. Thereafter, the mixture was heated 60 to 70 °C. After the aloe vera is dissolved completely, temperature was further increased by 20 to 30 °C. The mixture was allowed to lose water. After 20-25% loss in water content, clarified butter was added. The clarified butter was quickly absorbed by the mixture. After 40 to 50 minutes, the mixture starts to release the clarified butter. The mixture was cooled for 15 to 20 minutes and filtered with white muslin cloth. The filtrate was analyzed to ascertain the nutritional and mineral content thereof.
Tables 1 and 2 show the nutritional content of the exemplary nutritional composition obtained in the filtrate.
Figure imgf000010_0001
Table 1 : Table 3: Amino acid Content of the Exemplary Nutritional
Composition
Figure imgf000010_0002
Table 2: Nutritional Content of the Exemplary Nutritional Composition
Table 3 shows the aloin content of the exemplary nutritional composition.
Figure imgf000011_0001
Table 3: Aloin Content of the Exemplary Nutritional Composition
Table 4 shows sensory qualities and table 5 shows physico-chemical parameters of the of the exemplary nutritional composition.
Figure imgf000011_0002
Table 4: Sensory Qualities of the Exemplary Nutritional Composition
Figure imgf000011_0003
Table 5: Physico-chemical Parameters of the Exemplary Nutritional
Composition Observed: It was observed that the disclosed nutritional composition contains 16 amino acids as compared to 13 amino acids present in clarified butter. The composition further contains vitamin A, trace amount of sodium as well as iron. The nutritional composition was found to contain aloin, the active ingredient of aloe vera. This indicates that the nutritional composition comprises of aloe vera extract.
No change was observed in the appearance or texture of clarified butter, making it suitable for all traditional uses of clarified butter.
Industrial Applicability
The disclosed method is a simple and cost-effective method of preparing nutritional composition comprising a carrier comprising one or more herbs or an extract thereof.
The disclosed method enables infusing herbal extracts in fat-based carriers which was otherwise difficult due to high moisture content of herbs such as aloe vera.
As shown in Example 1, clarified butter produced using the disclosed method was of good quality and contained nutritional content of the herb as well. The disclosed composition exhibits improved sensory and textural quality.
The disclosed composition can be consumed orally and is suitable for topical application for treatment of certain health conditions.

Claims

We Claim:
1. A method for preparing a nutritional composition, the method comprising:
(a) obtaining evaporated milk having a water content of 40-90 %;
(b) causing partial denaturation of the evaporated milk;
(c) dehydrating the partially denatured milk to cause a loss of at least 60- 90% water content thereof, followed by cooling the dehydrated, denatured milk;
(d) mixing a herbal composition comprising one or more herbs with the dehydrated, denatured milk followed by heating the mixture to cause a loss of 20-50% water content thereof; and
(e) adding a carrier to the heated mixture obtained in step (d), to obtain the nutritional composition.
2. The method as claimed in claim 1, wherein the carrier is selected from a group consisting of edible oil and clarified butter.
3. The method as claimed in claim 1, wherein the herb is aloe vera.
4. The method as claimed in claim 1, wherein the dehydrated, denatured milk and the herbal composition is in a w/w ratio in a range of 1 :5- 5: 1.
5. The method as claimed in claim 1, wherein the carrier and the herbal composition is in a w/w ratio in a range of 1 :5- 5 : 1.
6. The method as claimed in claim 1, wherein the partial denaturation of the evaporated milk is carried out by addition of a mild acid.
7. The method as claimed in claim 1, wherein the dehydration of the partially denatured milk in step (c) is carried out at a temperature ranging between 60- 100°C. The method as claimed in claim 1, wherein the heating in step (d) is carried out at a temperature ranging between 60 to 100 °C. The method as claimed in claim 1, wherein after the addition of carrier to the heated mixture in step (e), an additional heating is carried out at a temperature ranging between 70 to 120 °C. The method as claimed in claim 1, wherein the mixture obtained in step (e) is filtered to obtain the nutritional composition.
PCT/IB2021/059954 2020-10-28 2021-10-28 Method for preparing a nutritional composition WO2022090976A1 (en)

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