The science of sugars and their impact on metabolism and physiology has
improved in recent years. Similar to this, after years of unwarranted fear and suspicion,
a large portion of the public is now better informed on the favorable impacts that sugar
20 can have on their diets. The beneficial role that sugar can play in boosting energy
intakes among the poor should be emphasized given the widespread prevalence of
undernutrition (chronic energy insufficiency) worldwide. In addition, it is important
to consider how sugar can help prevent obesity by reducing the energy density of highfat
meals.
25
Sugar is highly fungible, with a relatively small portion of production being
amenable to a value-based sugar market. Currently, the Indian sugar industry is in the
phase of excess sugar production of around 6.5-7.0 MMT. Therefore, in order to keep
up with these developments, it is imperative that existing industries diversify their
30 resources in order to produce new products.
2
. '
5 Spirulina platensis is one of the largest biomasses of cyanobacteria (blue-green
microalgae) found in water, that can be consumed by humans and animals. It is well
known as a source of protein (60-70 g/1 00 g) of high biological value, gammalinolenic
acid, vitamin Btz, pro-vitamin and minerals (especially iron). Basil (Ocimum
basilicum) is an aromatic plant native to Southeast Asia and is commonly used in
10 various cuisines. The plant contains essential oils such as oxygenated monoterpenes
and phenylpropane derivatives. Applications of essential oils from basil vary from
usage in flavour liqueurs, confectionery, bakery and meat products.
The sugar sector might achieve a sustainable position in the market at the
15 national and international levels by producing value-added goods with vast product
lines. These value-added sugar products serve as the major building blocks for the
creation of new goods in the competitive manufactured food market. There is a need
to create a nutritious and flavorful sweetener alternative that has health benefits while
satisfying the taste preferences of consumers, and that can be prepared at a low cost
20 and to consistent specification in large quantities. A value-added sugar product that
improves upon any one of these characteristics is a useful advance for the sugar
industry.
Present inventors have found that by blending spirulina and basil with refined
25 sugar, it is possible to create a sweetener alternative that combines the health benefits
of spirulina and basil while satisfying the taste preferences of consumers. The addition
of spirulina and basil not only adds nutritional value to the sweetener but also enhances
the flavor and aroma, providing a unique and delicious taste experience.
30 The availability of spirulina and basil as raw materials makes this blending
process highly feasible and cost-effective. Spirulina is widely available in the form of
powder, capsules, and tablets. The addition of spirulina and basil to refined sugar can
3
5 increase its nutritional value and provide a healthier option for those who want to
reduce their intake of refined sugar while still enjoying a sweet taste. Blending
spirulina and basil with refined sugar can yield a sweetener alternative with expected
nutritional value per 100 grams serving that include vitamins, minerals, antioxidants,
and other beneficial compounds.
10
SUMMARY OF THE INVENTION
In one aspect, the present invention provides a composition comprising sugar
and spirulina, wherein the composition comprises sugar in a range between 75% to
99% by weight of the composition and spirulina in a range between 1% to 25% by
15 weight of the composition, and wherein the spirulina is pre-treated with basil leaf
extract.
In another aspect, the present invention provides a food product comprising
between 0.001 and 85 weight% of the composition comprising sugar and spirulina,
20 wherein the composition comprises sugar in a range between 75% to 99% by weight
of the composition and spirulina in a range between 1% to 25% by weight of the
composition, and wherein the spirulina is pre-treated with basil leaf extract.
In yet another aspect, the present invention provides a food product comprising
25 a composition comprising sugar and spirulina, wherein the composition comprises
sugar in a range between 75% to 99% by weight of the composition and spirulina in a
range between 1% to 25% by weight of the composition, and wherein the spirulina is
pre-treated with basil leaf extract.
30 In yet another aspect, the present invention provides a process for producing a
composition comprising sugar and spirulina, wherein pre- treated spirulina is obtained
commercial source.
4
. '
5
10
15
20
25
30
In yet another aspect, the present invention provides a process for producing a
composition comprising sugar and spirulina, wherein the spirulina is pre-treated with
basil leaf extract. The process comprising the steps of:
a) treating spirulina with basil leaf extract to obtain pre-treated
spirulina;
b) blending the pre-treated spirulina with sugar,
wherein the composition comprises sugar in a range between 75% to
99% by weight of the composition and pre-treated spirulina in a range between
1% to 25% by weight of the composition.
The process compnsmg the steps of: In yet another aspect, the present
invention provides a process for producing a composition comprising sugar and
spirulina, wherein the spirulina is pre-treated with basil leaf extract comprising the
steps of:
a) blending basil leaves with distilled water;
b) filtering a basil leaf extract;
c) soaking spirulina in the basil leaf extract;
d) drying the spirulina soaked in basil leaf extract to obtain pre-treated
spirulina
e) blending the pre-treated spirulina with sugar; and
f) isolating the composition comprising sugar and pre-treated spirulina,
g) drying the composition comprising sugar and pre-treated spirulina
wherein the composition comprises sugar in a range between 75% to 99% by
weight of the composition and pre-treated spirulina in a range between 1% to 25% by
weight of the composition.
BRIEF DESCRIPTION OF THE FIGURES
5
5 FIG. 1 illustrates sugar blended with pre-treated spirulina
DETAILED DESCRIPTION OF THE INVENTION
While various embodiments of the invention have been shown and described
herein, it will be obvious to those skilled in the art that such embodiments are provided
10 by way of example only. Numerous variations, changes, and substitutions may occur
without departing from the invention. Various alternatives to the embodiments ofthe
invention described herein may be employed. It should be understood that different
aspects of the invention can be appreciated individually, collectively, or in
combination with each other.
15
In one aspect, the present invention provides a composition comprising sugar
and spirulina, wherein the composition comprises sugar in a range between 75% to
99% by weight of the composition and spirulina in a range between 1% to 25% by
weight of the composition, and wherein the spirulina is pre-treated with basil leaf
20 extract.
In one embodiment of this aspect, the sugar is refined or processed sugar
extracted from foods including sugar cane or sugar beets.
25 In another embodiment of this aspect, the composition comprises 80% sugar
by weight of the composition and 20% pre-treated spirulina by weight of the
composition.
In yet another embodiment of this aspect, the composition comprises 90%
30 sugar by weight of the composition and 10% pre-treated spirulina by weight of the
composition.
6
5 In yet another embodiment of this aspect, the composition comprises 95%
sugar by weight of the composition and 5% pre-treated spirulina by weight of the
composition.
In another embodiment of this aspect, the composition comprises 97.5% sugar
10 by weight of the composition and 2.5% pre-treated spirulina by weight of the
composition.
In another embodiment of this aspect, the pre-treated spirulina can be prepared
by soaking spirulina in basil leaf extract in a ratio 1:2-1:7 (weight/volume) (preferably
15 1 :4.5) for about 30 minutes to about 50 minutes, preferably for about 35 minutes and
drying the spirulina soaked in basil leaf extract at about 35°C to about 45°C, preferably
at about 38°C for about 15 hours to about 19 hours, preferably for about 18 hours. The
drying of the spirulina soaked in basil leaf can be carried out, for example, in an oven
drier.
20
25
In another embodiment of this aspect, the basil leaf extract can be prepared by
blending basil leaves with distilled water in a ratio 10:1 (weight/volume), and filtering
for example, using a nylon screen.
In another embodiment of this aspect, the composition can be an oral
supplement or a nutraceutical composition.
In yet another aspect, the present invention provides a process for producing a
composition comprising sugar and spirulina comprising the steps of:
30 a) treating spirulina with basilleafextract to obtain pre-treated spirulina
b) blending the pre-treated spirulina with sugar,
7
5 wherein the composition comprises sugar in a range between 75% to 99% by
weight of the composition and pre-treated spirulina in a range between 1% to 25% by
weight of the composition.
In one embodiment of this aspect, the composition comprises 97.5% sugar by
10 weight of the composition and 2.5% pre-treated spirulina by weight of the
composition.
In another embodiment of this aspect, the treating spirulina with basil leaf
extract comprises soaking spirulina in basil leaf extract in a ratio 1:2 - 1 :7
15 (weight/volume), preferably in a ratio 1:4.5 (weight/volume) for about 30 minutes to
about 50 minutes, preferably for about 35 minutes and drying the spirulina soaked in
basil leaf extract at about 35°C to about 45°C, preferably at about 38°C for about 15
hours to about 19 hours, preferably for about 18 hours. The drying of the soaked
spirulina soaked can be carried out, for example, in an oven dryer.
20
25
30
In yet another aspect, the present invention provides a process for producing a
composition comprising sugar and spirulina, wherein the spirulina is pre-treated with
basil leaf extract comprising the steps of:
a) blending basil leaves with distilled water;
b) filtering a basil leaf extract;
c) soaking spirulina in the basil leaf extract;
d) drying the spirulina soaked in basil leaf extract to obtain pre-treated
spirulina
e) blending the pre-treated spirulina with sugar; and
f) isolating the composition comprising sugar and pre-treated spirulina,
g) drying the composition comprising sugar and pre-treated spirulina
8
5 wherein the composition comprises sugar in a range between 75% to 99% by
10
weight of the composition and pre-treated spirulina in a range between 1% to 25% by
weight of the composition.
In one embodiment of this aspect, the step a) of blending comprises blending
basil leaves with distilled water in a ratio of 10:1 (weight/volume).
In another embodiment of this aspect, the step b) of filtering comprises filtering
using a nylon screen.
In another embodiment of this aspect, the step c) of soaking comprises soaking
15 spirulina in basil leaf extract in a ratio 1:2-1 :7 (weight/volume), preferably in a ratio
1:4.5 (weight/volume).
20
In another embodiment of this aspect, the step c) of soaking comprises soaking
spirulina in basil leaf extract for 35minutes.
In another embodiment of this aspect, the step d) of drying comprises drying
at 38°C for about 18 hours.
In another embodiment of this aspect, the step e) of blending compnses
25 blending the pre-treated spirulina with sugar in a blender at a speed of 15-40 rpm for
about 30 seconds.
In another embodiment, the blender can be a tilting rotating drum with baffles.
30 In another embodiment, the baffles can be provided on the inner periphery of
the drum for thorough mixing.
9
5 In another embodiment, the blender and all the contact parts of the blender
10
(with the food material) can be made ofSS-308 (Stainless Steel- Grade 308) material.
In another embodiment of this aspect, the step e) ofblending further comprises
blending in the blender at a speed of 40-75 rpm for about 30 seconds.
In another embodiment of this aspect, the step e) of blending compnses
blending in the blender at a speed of 50 rpm to 75 rpm for about 20 minutes.
In another embodiment of this aspect, the step f) of isolating compnses
15 transferring the composition that maintains good taste and texture to a container.
Sensory evaluation and user acceptance is as given below:
The sensory and flavor attributes of the spirulina and basil blend with refined
sugar can be described as follows:
20 1. Color: The combination of spirulina and basil with refined sugar can produce a
vibrant green color, which can be visually appealing and attractive.
2. Aroma: The blend can have a pleasant aroma with hints of earthy and sweet notes
from spirulina and basil, respectively.
3. Flavour and taste: The blend can have a complex, well-rounded flavor profile with
25 a balance of sweetness from the refined sugar, earthiness from spirulina, and
sweetness and spice from basil. The sweetness of the refined sugar can help to mask
any potential bitterness or earthiness from spirulina, while the basil can provide a
unique and refreshing taste.
The combination of spirulina and basil with refined sugar produces a unique
30 and delicious taste experience. Spirulina has a slightly earthy and nutty flavor, while
basil has a sweet and slightly spicy flavor with hints of clove and anise. The addition
A composition comprising sugar and spirulina, wherein the composition comprises
sugar in a range between 75% to 99% by weight of the composition and spirulina in a
range between 1% to 25% by weight of the composition, and wherein the spirulina is
10 pre-treated with basil leaf extract.
2. The composition as claimed in claim 1, wherein the sugar is refined or processed
sugar extracted from foods including sugar cane or sugar beets.
15 3. The composition as claimed in claim 1, wherein the composition comprises 97.5%
sugar by weight of the composition and 2.5% pre-treated spirulina by weight of the
composition.
4. The composition as claimed in claim 1, wherein the pre-treated spirulina is prepared
20 by soaking spirulina in basil leaf extract in a ratio 1:2-1:7 (weight/volume) for about
30 minutes to about 50 minutes and drying the soaked spirulina at about 35°C-45°C
for about 15 hours to about 19 hours.
4. The composition as claimed in claim 4, wherein the drying is carried out in an oven
25 drier.
30
5. The composition as claimed in claim 1, wherein the pre-treated spirulina is prepared
by soaking spirulina in basil leaf extract in a ratio 1: 4.5 (weight/volume) for 35
minutes and drying the soaked spirulina at about 38°C for 18 hours in an oven drier.
17
5 6. The composition as claimed in claim 1, wherein the basil leaf extract is prepared by
blending basil leaves with distilled water in a ratio of 10: 1 (weight/volume), and
filtering using a nylon screen.
7. The composition as claimed in claim 1, wherein the composition 1s an oral
10 supplement or a nutraceutical composition.
15
8. A process for producing a composition comprising sugar and spirulina comprjsing
the steps of:
a) treating spirulina with basil leaf extract to obtain pre-treated spirulina,
b) blending the pre-treated spirulina with sugar,
wherein the composition comprises sugar in a range between 75% to 99% by
weight of the composition and pre-treated spirulina in a range between 1% to 25% by
weight of the composition.
20 9. The process as claimed in claim 8, wherein the composition comprises 97.5% sugar
by weight of the composition and 2.5% pre-treated spirulina by weight of the
composition.
10. The process as claimed in claim 8, wherein treating spirulina with basil leaf extract
25 comprises soaking spirulina in basil leaf extract in a ratio of 1 :4.5 (weight/volume).
11. The process as claimed in claim 8, wherein treating spirulina with basil leaf extract
comprises soaking spirulina in basil leaf extract for 35 minutes.
30 12. The process as claimed in claim 11, wherein treating spirulina with basil leaf
extract further comprises drying the soaked spirulina at 38°C for about 18 hours.