Description:FIELD OF THE INVENTION
The present invention relates to the field of nutraceuticals and herbal formulations. More particularly, it pertains to a functional jelly composition comprising bioactive extracts derived from Costus speciosus. The invention is directed toward the development of a therapeutic jelly with health-promoting properties, suitable for use as a dietary supplement, functional food, or herbal remedy.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
The modern herbal nutraceutical industry lacks an innovative, acute packaging for delivering inherent therapeutic properties of the Costus speciosus (C. specious) or kerukand. Though the plant is vastly documented ethnomedicinally with antidiabetic, anti-inflammatory, and digestive activities, its real-world application is confined mostly to crude preparations, such as decoctions, powder, and capsules, which deliveries are generally considered hard to take, inconvenient, and without the mass-market appeal, especially in urban and modern dietary settings.
Of paramount significance lies the fact that there does not exist an edible prescription for C. specious in a firmly sustained, stabilized, and pleasant jelly with bioactive features that require controlled dosing, shelf-life improvement, and acceptability among consumers. In the food industry, traditional botanicals such as aloe vera, turmeric, and amla have been used as constituents in jelly, gummies, or beverages; however, C. speciosus, with a very high therapeutic index, remains largely unexplored in this domain. Moreover, trials to substantiate similar herbal extracts into foods often suffer some grave processing problems such as the degradation of phytochemicals during food processing, phase separation in emulsions, and failure to mask natural bitterness.
There is a compelling need for a novel, scalable, and scientifically grounded food product that can preserve, protect, and deliver the phytopharmaceutical compounds of C. speciosus in a format that aligns with modern functional food trends. The invention of Keru Bliss addresses this gap by creating a proprietary, palatable jelly that not only maintains the therapeutic integrity of the plant but also introduces an entirely new category of plant-based health foods, effectively blending traditional Ayurvedic knowledge with advanced food formulation science.
There is a strong demand for a new, scalable, and science-based food product that can preserve, protect, and deliver the phytopharmaceutical compounds of C. speciosus in a contemporary functional food format. Keru Bliss has achieved this with a proprietary, palatable jelly product that preserves the medicinal qualities of the plant, and creates a brand-new category of plant-based health foods that marries Ayurvedic practices with the food formulation sciences.
This works with the first ever application of C. speciosus in a structured jelly system that provides phytochemical stability, taste masking, consumer compliance, and commercial potential. None of these issues were previous solved in the advance of this application.
The present invention pertains to the field of food science, and in particular the appropriate field of functional foods and nutraceutical formulations. More specifically, the present invention provides a herbal jelly product that is plant-based and uses bioactive extracts from C. speciosus. The current invention specifically responds to the need for integrating traditional herbal therapeutics into a reflective and modern product, that is palatable and shelf-stable jelly, suited for consumption as a natural dietary supplement.
The invention belongs to the larger technical fields of herbal food product design, phytochemical delivery methods and plant health products with the intention of linking ethnobotany to contemporary food technology. The jelly product is branded "Keru Bliss", a suitable functional health product delivering benefits for everyday consumption, such as blood sugar management, digestive support, anti-inflammatory properties and immune modulation, providing several use options related to wellness in daily diets.
C. speciosus, sometimes referred to as kerukand, is a perennial medicinal plant that has been described in traditional medicinal systems (such as Ayurvedic, Unani and Siddha) as having therapeutic applications. Studies report that the bioactive compounds in the rhizomes of this plant contain diosgenin, saponin and flavonoids that provide therapeutic properties such as antidiabetic, anti-inflammatory, antimicrobial and digestive. While the pharmacological advantages of C. speciosus are established, they are recognized possibly less in food systems in present time. Current herbal products containing C. speciosus include powders, capsules, decoction, and tinctures. In these formats, C. speciosus products can pose problems for some consumers with regards to taste acceptability, dosage compliance, and convenience as a daily product. Many consumers may simply prefer not to take herbal supplements due to their bitter taste, lack of that palatable experience and measuring an accurate dose. To date, there is no known predominate source of a functional jelly product that is palatable and ready to eat from C. speciosus that provides functional benefits in a food format that consumers will want to eat.
Several patents issued for jelly products but none of these are related to the present invention. Patent WO2014111501A1 directed to a jelly confectionary comprising: (a) a sugar selected from isomaltulose, trehalose and combinations thereof, (b) at least one gelling agent and (c) water, wherein the content of component (a) in the jelly confectionary is within the range of 30 to 0 wt.-% based on the total weight of the jelly confectionary and to a process for producing such jelly confectionary. The jelly confectionary is non-cariogenic, non-laxative and has a low glycemic index.
Another patent AU2017203675B2 concerns a novel jelly confection, and more particularly a chewy sweet or a chewing gum comprising a gelatinising agent providing said sweets with the chewiness of same. More particularly, the present invention concerns a novel jelly confection containing little or no gelatine. The present invention also concerns a method for preparing such a confection.
Another patent AU2019285317B2 relates to a novel gelatin-free gelled confectionery comprising 2 % to 4 % of pregelatinized waxy starch and 0.5 % to 1.5 % of branched maltodextrins, wherein the percentages are expressed in dry weight relative to the total weight of the final product. The invention also relates to a method for preparing such a confectionery.
Another patent WO2013106363A2 discloses a low sugar, low cariogenic, low-laxation gelled confection having acceptable texture, stability, clarity, and flavor delivery, that contains a doctoring agent comprising sucromalt, inulin, brown rice syrup, or combinations thereof; erythritol as the bulking sweetener agent; and a gelling agent comprising gelatin, pectin, starch, dextrin, hydrocolloid, milk proteins, or combinations thereof; wherein the doctoring agent to erythritol ratio is 90:10 to 70:30 wt % solids and the gelled confection has consumer acceptable texture, stability, clarity, and flavor delivery.
Another patent US10195216B1 relates to Costus speciosus root extracts, especially those prepared using methanol or ethanol or those that have been engineered to contain diosgenin epoxides. Methods for treating skin, burn and wound infections using a Costus extract or epoxidated diosgenin component of Costus. A method for inhibiting the growth of at least one microorganism comprising contacting the at least one microorganism with a Costus speciosis extract comprising epoxidized diosgenin, wherein said at lcast one microorganism is Microsporum, Candida, Pseudomonas or Staphylococcus.

OBJECTS OF THE INVENTION
Main object of the present invention is to develop a nutraceutical jelly formulation that utilizes Costus speciosus as the primary bioactive ingredient for enhancing general wellness, metabolic function, or disease prevention.
Another object of the present invention is to provide a stable and shelf-stable jelly matrix that preserves the bioactivity of Costus speciosus phytoconstituents over time.
Another object of the present invention is to offer an alternative delivery system for herbal therapeutics, especially for populations with difficulty swallowing pills or preferring non-liquid formulations.
Another object of the present invention is to enhance the bioavailability of active compounds in Costus speciosus through a functional jelly medium.
Another object of the present invention is to formulate a product free from synthetic preservatives and artificial additives, making it suitable for health-conscious consumers and compliant with clean-label trends.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention discloses a new herbal jelly product called "Keru Bliss", which extracts C. speciosus (also known as kerukand) as the main bioactive component. The novel product solves long-standing problems in the functional food and herbal supplement space by converting a bitter, under-utilized medicinal plant into a tasty, shelf-stable, ready to eat jelly. The formulation consists of C. speciosus extract and natural gel-forming products such as agar-agar or pectin, and natural sweeteners, acid regulators, and herbal or fruit flavors, providing a jelly that is both medicinally and sensorially effective.
What makes this invention unique compared to other solutions, is the novel approach used for phytochemical delivery. Traditional strategies for C. speciosus have been limited to powdered, capsule or decoction formats (each of which has well-known taste, consumption adherence dosage issues) while Keru Bliss utilizes a daring food-based delivery method that is purposeful, enjoyable and intended for daily use. In addition, it is free from artificial additives and preservatives intended to comply with the overall demand for clean-label, naturally sourced nutraceuticals.
The jelly form improves the availability of active components, for example, diosgenin and saponins, and facilitates gradual digestion in the tract, thus, improving effectiveness. The invention also provides long shelf life with no refrigeration, improving accessibility and usability across climates and consumer segments. Unlike alternatives of herbal jelly using more commonly commercialized botanicals like aloe vera or amla, Keru Bliss is introducing a unique plant with untapped potential to market, creating a unique category of purchase in functional foods.
Herein enclosed an herbal functional jelly composition, comprising:
an aqueous extract of Costus speciosus rhizome in an amount ranging from 30% w/w;
a tamarind (Tamarindus indica) pulp extract in an amount ranging from 12% w/w;
a natural sweetener selected from jaggery syrup, palm sugar, or stevia blend in an amount ranging from 32% w/w;
a gelling agent selected from agar-agar or pectin in an amount ranging from 3% w/w;
an acid regulator selected from citric acid or lemon juice in an amount ranging from 2% w/w;
one or more flavouring agents selected from dry ginger, clove, and cardamom in an amount ranging from 1% w/w;
one or more natural preservatives selected from shredded lemon zest or ginger extract in an amount ranging from 1% w/w; and
purified water as a solvent to complete the composition to 100% w/w,
wherein the composition is processed into a jelly form suitable for oral consumption.
A method for preparing the herbal jelly composition as claimed in claim 1, comprising the steps of:
drying C. speciosus rhizomes and grounding the decocted at the boil of water (85-90°C) for 40 minutes and concentrated under vacuum;
making Tamarind pulp by soaking the deseeded tamarind in warm water and filtering the extract;
buying the Jaggery to dissolution and heat removed roughly the same impurities from jaggery;
soaking Agar-agar and brought to dissolution by heating to 90°C;
adding All extracts and agents at 65-70°C in uniform mixtures;
pouring the jelly mixtures into molds and allowed to set at room temperature; and
packing the jellies in food grade containers once set.
The Costus speciosus rhizome is dried, powdered, and subjected to aqueous decoction at a temperature between 85°C and 90°C for 30–45 minutes prior to concentration.
The tamarind pulp is prepared by deseeding ripe tamarind, soaking in warm water, mechanically pressing, and straining to remove fibrous content.
The gelling agent is agar-agar dissolved at 90–95°C.
The herbal extracts and other ingredients are blended into the jelly base at a temperature of 60–70°C to preserve the bioactivity of the ingredients.
The jelly is poured into molds or blister packs and allowed to set at room temperature or under refrigeration.
The final jelly product is free from synthetic preservatives and stable for at least six months at ambient temperature.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig 1: (a) Shows the single jelly, (b) shows the dimension of the jelly (c) bunch of jelly
BRIEF DESCRIPTION OF THE DRAWINGS
Table 1. The test report (Lab Ref No: 25040701193) confirms the above parameters
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, fresh or dried rhizomes of C. speciosus are washed, dehydrated (=50°C) and then down to powder. An aqueous decoction is made at 85–90°C for 30–45 min at a ratio of 1:10 herb to water, which will then be filtered and concentrated; this is done during the process to capture key bioactive.
In some embodiments of the present invention, the extracted tamarind pulp was made from deseeding ripe tamarind and soaking in warm water, mechanical pressing to eliminate the fibrous parts while ensuring a smooth and thick tamarind extract was produced. This strained tamarind pulp was then added straight into the jelly base in order to impart a natural sourness and polyphenol contents.
In some embodiments of the present invention, Agar-agar or pectin was solved in boiling water (90–95°C) to form a gel solution. The jelly base was prepared with a natural sweetener such as jaggery syrup, which was stirred to allow for the content to fully dissolve before jelly base is developed.
In some embodiments of the present invention, the concentrated C. speciosus extract and tamarind pulp were gradually introduced into a jelly base made at 60–70°C in order to avoid thermally degrading the herbal contents. Some acid regulators like citric acid were then added to adjust for pH or to improve taste and overall flavor profile. Herbal flavouring agents such as dry ginger or clove can also be used to complement the tamarind sourness, and to mask the bitter notes from the herbal extract.
In some embodiments of the present invention, final blend is poured into molds or blister packs to set at room temperature (25–30°C) for -two hours. The setting can also be accelerated by refrigerating at 5–8°C for 20–30 minutes.
In some embodiments of the present invention, set jelly units are packaged in sachets or blister packaging with oxygen, so that they are not oxidized. There are no synthetic preservatives in the product; however, the combination of the natural antimicrobial and antioxidant properties of tamarind and ginger all contribute to natural preservation of the jelly units. These jelly units will be stable for more than six months at room temperature.
Herein enclosed an herbal functional jelly composition, comprising:
an aqueous extract of Costus speciosus rhizome in an amount ranging from 30% w/w;
a tamarind (Tamarindus indica) pulp extract in an amount ranging from 12% w/w;
a natural sweetener selected from jaggery syrup, palm sugar, or stevia blend in an amount ranging from 32% w/w;
a gelling agent selected from agar-agar or pectin in an amount ranging from 3% w/w;
an acid regulator selected from citric acid or lemon juice in an amount ranging from 2% w/w;
one or more flavouring agents selected from dry ginger, clove, and cardamom in an amount ranging from 1% w/w;
one or more natural preservatives selected from shredded lemon zest or ginger extract in an amount ranging from 1% w/w; and
purified water as a solvent to complete the composition to 100% w/w,
wherein the composition is processed into a jelly form suitable for oral consumption.
A method for preparing the herbal jelly composition as claimed in claim 1, comprising the steps of:
drying C. speciosus rhizomes and grounding the decocted at the boil of water (85-90°C) for 40 minutes and concentrated under vacuum;
making Tamarind pulp by soaking the deseeded tamarind in warm water and filtering the extract;
buying the Jaggery to dissolution and heat removed roughly the same impurities from jaggery;
soaking Agar-agar and brought to dissolution by heating to 90°C;
adding All extracts and agents at 65-70°C in uniform mixtures;
pouring the jelly mixtures into molds and allowed to set at room temperature; and
packing the jellies in food grade containers once set.
The Costus speciosus rhizome is dried, powdered, and subjected to aqueous decoction at a temperature between 85°C and 90°C for 30–45 minutes prior to concentration.
The tamarind pulp is prepared by deseeding ripe tamarind, soaking in warm water, mechanically pressing, and straining to remove fibrous content.
The gelling agent is agar-agar dissolved at 90–95°C.
The herbal extracts and other ingredients are blended into the jelly base at a temperature of 60–70°C to preserve the bioactivity of the ingredients.
The jelly is poured into molds or blister packs and allowed to set at room temperature or under refrigeration.
The final jelly product is free from synthetic preservatives and stable for at least six months at ambient temperature.
EXAMPLE 1
BEST METHOD
The present invention describes a new functional jelly formulation called Keru Bliss which contains an optimal combination of C. speciosus (kerukand) extract and Tamarind (Tamarindus indica) pulp processed in a food-grade jelly. The invention presents a new modality for delivery of herbal wellness by a delicious, stable and consumer product in the form of a jelly. The composition takes advantage of the medicinal feature of C. speciosus, whilst also providing the digestive, antioxidant and flavour benefits of the tamarind product that can be both functional and appeal to the sensory system of the consumer.
Ingredients and proportions based on 100g batch:
C. speciosus rhizome aqueous extract: 25–30 ml (standardized)
Tamarind pulp extract (from deseeded ripe tamarind): 10–15 g
Natural sweetener (jaggery syrup, palm sugar or stevia blend): 25–30 g
Gelling agent (agar-agar or pectin): 2.5–3.5 g
Acid regulator (citric acid or lemon juice): 0.3–0.5 g
Flavour enhancer (dry ginger, clove, cardamom): 0.5–1 g
Natural preservative (e.g., shredded lemon zest, ginger extract): 0.5–1 g
Purified water - this is quality surety to 100 g
Step-by-Step Preparation Process:
Step 1: Extraction of Herbal Extracts
Fresh or dried rhizomes of C. speciosus are washed, dehydrated (=50°C) and then down to powder. An aqueous decoction is made at 85–90°C for 30–45 min at a ratio of 1:10 herb to water, which will then be filtered and concentrated; this is done during the process to capture key bioactive.
Simultaneously, the extracted tamarind pulp was made from deseeding ripe tamarind and soaking in warm water, mechanical pressing to eliminate the fibrous parts while ensuring a smooth and thick tamarind extract was produced. This strained tamarind pulp was then added straight into the jelly base in order to impart a natural sourness and polyphenol contents.
Step 2: Prepare the jelly base
Agar-agar or pectin was solved in boiling water (90–95°C) to form a gel solution. The jelly base was prepared with a natural sweetener such as jaggery syrup, which was stirred to allow for the content to fully dissolve before jelly base is developed.
Step 3: Blending and Combining
The concentrated C. speciosus extract and tamarind pulp were gradually introduced into a jelly base made at 60–70°C in order to avoid thermally degrading the herbal contents. Some acid regulators like citric acid were then added to adjust for pH or to improve taste and overall flavor profile. Herbal flavouring agents such as dry ginger or clove can also be used to complement the tamarind sourness, and to mask the bitter notes from the herbal extract.
Step 4: Setting and Molding
The final blend is poured into molds or blister packs to set at room temperature (25–30°C) for -two hours. The setting can also be accelerated by refrigerating at 5–8°C for 20–30 minutes.
Step 5: Packaging and Shelf Stabilization
Set jelly units are packaged in sachets or blister packaging with oxygen, so that they are not oxidized. There are no synthetic preservatives in the product; however, the combination of the natural antimicrobial and antioxidant properties of tamarind and ginger all contribute to natural preservation of the jelly units. These jelly units will be stable for more than six months at room temperature.
Typical Formulation of Keru Bliss Herbal Jelly.
One typical batch of Keru Bliss herbal jelly can be produced using the following component materials:
• C. speciosus (Kerukand) rhizome extract - 30% w/w
• Tamarind pulp extract - 12% w/w
• Jaggery syrup - 32% w/w
• Agar (as gelling agent) - 3% w/w
• Lemon juice (acid regulator) - 2% w/w
• Water (as solvent)- balancing to 100%
Preparation Process:
1. C. speciosus rhizomes that have been dried and ground are decocted at the boil of water (85-90°C) for 40 minutes and concentrated under vacuum.
2. Tamarind pulp is made by soaking the deseeded tamarind in warm water and filtering the extract.
3. Jaggery was brought to dissolution and heat removed roughly the same impurities from jaggery.
4. Agar-agar was soaked and brought to dissolution by heating to 90°C.
5. All extracts and agents were added at 65-70°C in uniform mixtures.
6. The jelly mixtures poured into molds and allowed to set at room temperature.
7. The jellies were packaged in food grade containers once set.
EXAMPLE 2
Analytical Data of Keru Bliss Jelly
The formulated product was submitted for lab analysis at a certified food testing facility
Table 1. The test report (Lab Ref No: 25040701193) confirms the above parameters
S. No. Test Parameter Result Unit Method
1 Moisture Content 36.46 % w/w PFHPPL/CL/CHSTP-005
2 Total Ash 1.70 % w/w PFHPPL/CL/CHSTP-006
3 Protein Content 4.28 % w/w IS 7219-1973
4 Total Fat 0.25 % w/w PFHPPL/CL/CHSTP-033
5 Crude Fibre 0.16 % w/w PFHPPL/CL/CHSTP-037
6 Carbohydrate 57.31 % w/w PFHPPL/CL/CHSTP-035
7 Energy Value 247.13 Kcal/100g PFHPPL/CL/CHSTP-035
8 Dietary Fibre 3.74 % w/w AOAC 992.16
9 Vitamin C 5.13 mg/kg PFHPPL/CL/CHSTP-009

, Claims:We Claim:
1. An herbal functional jelly composition, comprising:
an aqueous extract of Costus speciosus rhizome in an amount ranging from 30% w/w;
a tamarind (Tamarindus indica) pulp extract in an amount ranging from 12% w/w;
a natural sweetener selected from jaggery syrup, palm sugar, or stevia blend in an amount ranging from 32% w/w;
a gelling agent selected from agar-agar or pectin in an amount ranging from 3% w/w;
an acid regulator selected from citric acid or lemon juice in an amount ranging from 2% w/w;
one or more flavouring agents selected from dry ginger, clove, and cardamom in an amount ranging from 1% w/w;
one or more natural preservatives selected from shredded lemon zest or ginger extract in an amount ranging from 1% w/w; and
purified water as a solvent to complete the composition to 100% w/w,
wherein the composition is processed into a jelly form suitable for oral consumption.
2. A method for preparing the herbal jelly composition as claimed in claim 1, comprising the steps of:
a) drying C. speciosus rhizomes and grounding the decocted at the boil of water (85-90°C) for 40 minutes and concentrated under vacuum;
b) making Tamarind pulp by soaking the deseeded tamarind in warm water and filtering the extract;
c) buying the Jaggery to dissolution and heat removed roughly the same impurities from jaggery;
d) soaking Agar-agar and brought to dissolution by heating to 90°C;
e) adding All extracts and agents at 65-70°C in uniform mixtures;
f) pouring the jelly mixtures into molds and allowed to set at room temperature; and
g) packing the jellies in food grade containers once set.
3. The method as claimed in claim 2, wherein the Costus speciosus rhizome is dried, powdered, and subjected to aqueous decoction at a temperature between 85°C and 90°C for 30–45 minutes prior to concentration.
4. The method as claimed in claim 2, wherein the tamarind pulp is prepared by deseeding ripe tamarind, soaking in warm water, mechanically pressing, and straining to remove fibrous content.
5. The method as claimed in claim 2, wherein the gelling agent is agar-agar dissolved at 90–95°C.
6. The method as claimed in claim 2, wherein the herbal extracts and other ingredients are blended into the jelly base at a temperature of 60–70°C to preserve the bioactivity of the ingredients.
7. The method as claimed in claim 2, wherein the jelly is poured into molds or blister packs and allowed to set at room temperature or under refrigeration.
8. The method as claimed in claim 2, wherein the final jelly product is free from synthetic preservatives and stable for at least six months at ambient temperature.