Description:FORM 2
THE PATENT ACT, 1970
(39 of 1970)
COMPLETE SPECIFICATION
(See section 10; rule 13)
Nectar blends composition
GD Goenka University, Sohna Gurugram Road,
Sohna, Haryana, India, 122103
The following specification fully and particularly describes the invention and a method to carry out the same.
FIELD OF INVENTION
The present invention relates to a novel method and formulation for producing a stable and nutrient-rich nectar blend using guava and papaya. The invention addresses the increasing consumer demand for natural, health-focused beverages with superior organoleptic and nutritional properties.
BACKGROUND OF INVENTION
In recent years, there has been a significant shift in consumer preferences toward natural and health-oriented food and beverage products. Increasing awareness about lifestyle diseases, a growing emphasis on wellness, and enhanced purchasing power have collectively driven demand for functional beverages that are not only nutritious but also possess therapeutic and medicinal benefits. Among such products, fruit-based nectar blends are emerging as a promising category due to their palatability, nutritional density, and natural origin.
Guava (Psidium guajava L.) and papaya (Carica papaya L.) are tropical fruits known for their complementary nutritional profiles and distinct sensory properties. Guava is rich in vitamin C and non-reducing sugars but has higher acidity and relatively lower total soluble solids. Papaya, on the other hand, is characterized by higher levels of total and reducing sugars, better pH balance, and notable sweetness, though it has lower acidity and vitamin C content.
Despite the availability of individual fruit-based beverages, the market lacks a scientifically formulated nectar blend that leverages the nutritional and sensory synergy between guava and papaya. There exists a need for a stable, appealing, and nutrient-rich nectar blend that can meet consumer expectations in terms of taste, health benefits, and shelf life under ambient conditions.
The present invention addresses this gap by introducing an optimized guava-papaya nectar blend. Through a systematic evaluation of the chemical properties of both fruits and iterative formulation trials, an ideal blend ratio and processing method were developed. The resulting product offers improved flavor, aroma, and storage stability, while retaining significant nutritional value. This invention, therefore, not only contributes to consumer health and satisfaction but also offers value to the fruit processing industry through better utilization of guava and papaya in an innovative
formulation.
OBJECTIVES OF THE INVENTION
The primary objectives of the present invention are as follows:
 To analyze the chemical composition of guava (Psidium guajava L.) and papaya (Carica papaya L.) pulps, including parameters such as vitamin C content, acidity, total soluble solids (TSS), and sugar profiles.
 To determine the optimal blending ratio of guava and papaya pulps that achieves a balanced flavor profile, desirable organoleptic characteristics, and enhanced nutritional value.
 To formulate a nectar blend composition using the selected ratio of fruit pulps, adjusted with sugar, water, citric acid, and potassium metabisulphite (KMS) to meet specified standards for TSS, acidity, and preservation.
 To develop a process for preparing the nectar blend that ensures product consistency, safety, and ease of large-scale production.
 To evaluate the storage stability of the formulated nectar blend under ambient conditions (18.3–27.9°C), assessing changes in physicochemical and sensory properties over a period of at least four months.
 To provide a value-added, shelf-stable, and health-promoting beverage product that meets increasing consumer demand for natural, nutrient-rich, and preservative-free alternatives to conventional fruit drinks.
How the foregoing objects are achieved will be clear from the following brief description. In this context, it is clarified that the description provided is non-limiting and is only by way of explanation. Other objects and advantages of the invention will become apparent as the foregoing description proceeds, taken together with the accompanying drawings and the appended claims.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts in a simplified format
that is 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.
The invention introduces a novel approach to developing stable and high-quality nectar blends using guava and papaya. The invention leverages the complementary chemical properties of these fruits to create a flavorful, nutrient-rich beverage that meets consumer demand for natural, health-focused products.
Through chemical analysis, guava was found to have high levels of vitamin C, non-reducing sugars, and acidity, while papaya contributes higher levels of total soluble solids, reducing sugars, and pH. These insights guided the formulation of a blend consisting of 80% guava pulp and 20% papaya pulp, achieving the best balance of flavor and stability. The nectar blend is adjusted to 13% total soluble solids (TSS), 0.3% acidity, and preserved with 70 ppm potassium metabisulphite (KMS).
The preparation process ensures optimal organoleptic qualities and long-term storage stability. The blend maintains acceptable quality for up to four months under ambient conditions (18.3–27.9°C) when stored in PET bottles. During storage, natural changes in properties like TSS, acidity, sugars, and vitamin C are observed, but the product remains consumer-acceptable.
Furthermore, the storability of this nectar was assessed, which indicated an increase in Total Soluble Solids from 15.00°B to 15.44°B, acidity from 0.30% on day 0 and 0.45% after 4 months, reducing sugars from 6.44% to 6.85% and total sugars from 9.46% to 9.65% during storage, while pH (3.95-3.58), vitamin-C (13.36 mg/100g-13.09 mg/100g), non-reducing sugar (3.02%- 2.80%) and organoleptic quality (8.20-7.12) exhibited a decrease over time. Nevertheless, the nectar maintained acceptable quality for a storage duration of four months under ambient conditions (18.3-27.9°C) when stored in PET bottles.
This invention provides a scalable and sustainable solution for producing blended fruit beverages, aligning with the Food Products Order (FPO) of 1955, and is suited for both domestic and international markets.
To further clarify the 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 figures. It is appreciated that this figure depicts only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying figure.
DETAILED DESCRIPTION OF THE INVENTION
For the purpose of promoting an understanding of the principles of the invention, reference will now be made to the embodiment illustrated in the figures and specific language will be used to describe the same. It will nevertheless be understood that no limitation of the scope of the invention is thereby intended, such alterations and further modifications in the illustrated system, and such further applications of the principles of the invention as illustrated therein being contemplated as would normally occur to one skilled in the art to which the invention relates.
It will be understood by those skilled in the art that the foregoing general description and the following detailed description are exemplary and explanatory of the invention and are not intended to be restrictive thereof.
Reference throughout this specification to “an aspect”, “another aspect” or similar language means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrase “in an embodiment”, “in another embodiment” and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment.
The terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of steps does not include only those steps but may include other steps not expressly listed or inherent to such process or method. Similarly, one or more devices or systems or elements or structures or components proceeded by "comprises... a" does not, without more constraints, preclude the existence of other devices or other systems or other elements or other structures or other components or additional devices or additional systems or additional elements or additional structures or additional components.
Unless otherwise defined, all technical and scientific terms used herein have the same
meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The system, methods, and examples provided herein are illustrative only and not intended to be limiting.
The terms “a” and “an” herein do not denote a limitation of quantity, but rather denote the presence of at least one of the referenced items.
The terms “having”, “comprising”, “including”, and variations thereof signify the presence of a component.
Now the present invention will be described below in detail with reference to the following embodiment.
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EXAMPLES
Chemical Composition Analysis:A detailed chemical analysis of guava and papaya was carried out to understand their individual properties and potential for blending. The findings are summarized below:
 Guava: High levels of vitamin C (212 mg/100 g), non-reducing sugars (3.38%), and acidity (0.48%), but lower levels of Total Soluble Solids (TSS) (10.33°B), pH (4.02), reducing sugars (6.32%), and total sugars (9.70%).
 Papaya: Higher in TSS (12.55°B), pH (4.70), reducing sugars (8.64%), and total sugars (10.74%), but lower in acidity (0.25%), vitamin C (55.08 mg/100 g), and non-reducing sugars (2.10%).
These complementary characteristics informed the decision to blend the two fruits for optimal flavor, nutrient content, and stability.
Optimal Blend Formulation:After extensive trials, a blend comprising 80% guava pulp and 20% papaya pulp (denoted as T6) was identified as the most suitable for nectar production. The blend was characterized by:
 Fruit Juice Content: 20%
 TSS: 15°B
 Acidity: 0.3%
 Preservative (KMS): 70 ppm
The formulation demonstrated superior organoleptic qualities, balancing taste, aroma, color, and mouthfeel, making it suitable for commercial production.
Storage Stability:The nectar’s stability was assessed over four months under ambient conditions (18.3–27.9°C) in PET bottles. The following changes were observed:
 Increases:
 TSS: 15.00°B to 15.44°B
 Acidity: 0.30% to 0.45%
 Reducing Sugars: 6.44% to 6.85%
 Total Sugars: 9.46% to 9.65%
 Decreases:
 pH: 3.95 to 3.58
 Vitamin C: 13.36 mg/100 g to 13.09 mg/100 g
 Non-reducing Sugars: 3.02% to 2.80%
 Organoleptic Quality: 8.20 to 7.12
Despite these changes, the nectar maintained acceptable sensory and nutritional quality throughout the storage period.
Preparation Process:
The preparation of guava-papaya nectar involves the following steps:
1. Ingredient Preparation: Blend guava and papaya pulp in an 80:20 ratio.
2. Syrup Preparation: Dissolve sugar, citric acid, and water in calculated amounts to form the syrup.
3. Mixing: Combine the fruit pulps with the prepared syrup.
4. Straining: Pass the mixture through a muslin cloth for uniform consistency.
5. Preservative Addition: Add potassium metabisulfite (SO₂ @ 100 ppm) to the mixture.
6. Homogenization: Ensure uniform dispersion of all ingredients.
7. Packaging: Fill the nectar into PET bottles, seal, and label them.
8. Storage: Store the bottles under ambient conditions.
Flowchart for Nectar Preparation:
1. Guava and Papaya Pulp: Prepare in an 80:20 ratio.
2. Syrup Preparation: Dissolve sugar, citric acid, and water.
3. Mixing: Combine pulp and syrup.
4. Straining: Use a muslin cloth for filtering.
5. Preservative Addition: Add SO₂ at 100 ppm.
6. Homogenization: Blend for consistency.
7. Bottling and Sealing: Transfer to bottles and seal.
8. Cooling, Labelling, and Storage: Finalize the product for distribution.
Ingredients:
 Fruit Juice/Pulp: 20%
 TSS: 15°B
 Acidity: 0.3%
 Preservative (SO₂): 100 ppm
While the invention has been described with respect to specific composition which include presently preferred modes of carrying out the invention, those skilled in the art will appreciate that there are numerous variations and permutations of the above described embodiments that fall within the spirit and scope of the invention. It should be understood that the invention is not limited in its application to the details of construction and arrangements of the components set forth herein.
Variations and modifications of the foregoing are within the scope of the present invention. Accordingly, many variations of these embodiments are envisaged within the scope of the present invention.
The foregoing descriptions of specific embodiments of the present invention have been presented for purposes of description. They are not intended to be exhaustive or to limit the present invention to the precise forms disclosed, and obviously many modifications and variations are possible in light of the above teaching.
The embodiments were chosen and described in order to best explain the principles of the present invention and its practical application, and to thereby enable others skilled in the art to best utilize the present invention and various embodiments with various modifications as are suited to the particular use contemplated. It is understood that various omissions and substitutions of equivalents are contemplated as circumstances may suggest or render expedient, but such omissions and substitutions are intended to
cover the application or implementation without departing from the spirit or scope of the present invention.
CLAIMS
We Claim,
1. A nectar blend composition comprising:
i. 80% guava pulp and 20% papaya pulp,
ii. 20% total fruit juices,
iii. 13% total soluble solids (TSS),
iv. 0.3% acidity, and
v. 70 ppm of potassium metabisulphite (KMS) as a preservative,wherein the blend exhibits enhanced organoleptic qualities and stability for at least four months under ambient storage conditions.
2. The nectar blend as claimed in claim 1, wherein the guava component provides elevated levels of vitamin C (approximately 212 mg/100 g) and non-reducing sugars, while the papaya component enhances reducing sugars, total sugars, and pH for balanced flavor and stability.
3. A process for preparing the nectar blend as claimed in claim 1, comprising the steps of:
i. Obtaining guava and papaya pulps,
ii. Mixing the pulps in an 80:20 ratio,
iii. Adjusting the mixture to achieve 13% TSS and 0.3% acidity by adding sugar, water, and citric acid, and
iv. Incorporating 70 ppm KMS as a preservative.
v. Storing the bottles at ambient conditions (18.3-27.9°C),
4. The nectar blend composition as claimed in claim 1, wherein the organoleptic properties include superior flavor, aroma, and mouthfeel as determined by sensory analysis.
5. The nectar blend composition as claimed in claim 1, wherein the nectar maintains acceptable organoleptic and nutritional quality for at least four months at room temperature.
6. The nectar blend composition as claimed in claim 1, wherein the nectar indicates an increase in Total Soluble Solids from 15.00°B to 15.44°B, acidity
from 0.30% on day 0 and 0.45% after 4 months, reducing sugars from 6.44% to 6.85% and total sugars from 9.46% to 9.65% during storage, while pH (3.95-3.58), vitamin-C (13.36 mg/100g-13.09 mg/100g), non-reducing sugar (3.02%- 2.80%) and organoleptic quality (8.20-7.12) exhibited a decrease over time.
Dated, this 17/07/2025
G D Goenka University
APPLICANT
ABSTRACT
Nectar blends composition
The present invention relates to an innovative method for crafting guava (Psidium guajava L.) and papaya (Carica papaya L.) nectar blends with enhanced organoleptic properties, nutritional value, and storage stability. The nectar blend comprises 80% guava pulp and 20% papaya pulp, adjusted to 13% total soluble solids, 0.3% acidity, and preserved using 70 ppm potassium metabisulphite (KMS). The process involves analyzing the chemical properties of guava and papaya, determining an optimal blending ratio, and formulating a nectar blend with balanced flavor and nutrient retention. The blend demonstrates exceptional stability, maintaining quality for up to four months under ambient conditions (18.3–27.9°C) when stored in PET bottles. The invention offers a novel solution to meet growing consumer demand for natural, health-focused beverages, leveraging the complementary properties of guava and papaya to deliver a superior product. , Claims:We Claim,
1. A nectar blend composition comprising:
i. 80% guava pulp and 20% papaya pulp,
ii. 20% total fruit juices,
iii. 13% total soluble solids (TSS),
iv. 0.3% acidity, and
v. 70 ppm of potassium metabisulphite (KMS) as a preservative,wherein the blend exhibits enhanced organoleptic qualities and stability for at least four months under ambient storage conditions.
2. The nectar blend as claimed in claim 1, wherein the guava component provides elevated levels of vitamin C (approximately 212 mg/100 g) and non-reducing sugars, while the papaya component enhances reducing sugars, total sugars, and pH for balanced flavor and stability.
3. A process for preparing the nectar blend as claimed in claim 1, comprising the steps of:
i. Obtaining guava and papaya pulps,
ii. Mixing the pulps in an 80:20 ratio,
iii. Adjusting the mixture to achieve 13% TSS and 0.3% acidity by adding sugar, water, and citric acid, and
iv. Incorporating 70 ppm KMS as a preservative.
v. Storing the bottles at ambient conditions (18.3-27.9°C),
4. The nectar blend composition as claimed in claim 1, wherein the organoleptic properties include superior flavor, aroma, and mouthfeel as determined by sensory analysis.
5. The nectar blend composition as claimed in claim 1, wherein the nectar maintains acceptable organoleptic and nutritional quality for at least four months at room temperature.
6. The nectar blend composition as claimed in claim 1, wherein the nectar indicates an increase in Total Soluble Solids from 15.00°B to 15.44°B, acidity
from 0.30% on day 0 and 0.45% after 4 months, reducing sugars from 6.44% to 6.85% and total sugars from 9.46% to 9.65% during storage, while pH (3.95-3.58), vitamin-C (13.36 mg/100g-13.09 mg/100g), non-reducing sugar (3.02%- 2.80%) and organoleptic quality (8.20-7.12) exhibited a decrease over time.