Description:FIELD OF INVENTION
The present invention relates to the field of food technology and nutraceutical formulation, and more particularly to the development of a functional confectionery product in the form of a jelly. The invention specifically concerns a sugarcane-flavoured jelly composition prepared using jaggery, lemon juice, black salt, mint leaves, and gelatin, wherein the formulation integrates organoleptic properties with nutraceutical and therapeutic benefits.

BACKGROUND OF INVENTION
Regular commercial jellies are mostly loaded with refined sugar, artificial colour and synthetic flavouring agents and thus are rarely suitable for health- conscious crowd. Although sugarcane juice and jaggery are favoured as healthier choices, the bigger chunk of customers-considering the diabetic ones-cannot take sugarcane derivatives with ease, given the natural sugar content therein. Moreover, the others may be allergic to or intolerant of sugarcane products, limiting further the use of conventional sugarcane in functional food. Whereas, high-end brand qualities-based goat syrup and candies, those noble competitors could never match the elegance, convenience, and stability presented in a chewable and palatable jelly format. They simply do not provide a standardized product with proven nutritional benefits that can help with hydration, digestion, and immunity, with lemon, mint, and black salt as their qualifying ingredients. This invention attempts to fill this gap in the market via a softly. sweetened, portion-controlled jelly that maximizes the use of either the minimum sugar per serving or all the labelled ingredients that would be extremely helpful to sensitive individuals in making informed dietary decisions.
US20140050837A1 disclosed jelly confectionery compositions incorporating natural fibres and stabilizers to maintain texture and reduce sugar content. It offers improved dietary profiles using soluble and insoluble fibres, pectin, and polysaccharide gels, ensuring stability and a chewy mouthfeel without refined sugar, suited for health-conscious consumers.
WO2020076257A2 disclosed a healthy jelly candy using organic sweeteners and botanical extracts with low glycemic index claims. The formulation is designed to offer functional benefits such as immune support and digestive aid through natural plant-based ingredients, with emphasis on clean-label composition and soft chewable consistency.
EP2268155A1 disclosed jelly compositions using sugars, glucose syrup, and gelling agents such as gelatin and pectin. It includes the use of acids and flavours for palatability, and focuses on jelly formation for soft or firm confectionery depending on gel content. Primarily targets the candy sector.
CN102106442A disclosed a Chinese patent that outlines the formulation and preparation of a functional jelly snack using fruit and vegetable purees, gelling agents (e.g., pectin), and sweeteners. It aims to retain bioactive nutrients and offers a nutritional profile suited for health-promoting jelly snacks. The method focuses on maintaining flavour, texture, and vitamin stability throughout processing.
Research gap
Existing commercial jelly formulations are largely dependent on refined sugars, artificial colours, and synthetic flavours, thereby lacking any significant nutritional or functional contribution. Such formulations are unsuitable for health-conscious consumers and individuals with dietary restrictions, as they provide excessive sugar content without incorporating bioactive or therapeutic components. Furthermore, current products are deficient in standardized nutritional profiles and do not employ natural or traditional ingredients with scientifically supported nutraceutical properties. Notably, no prior art discloses jelly products prepared with culturally relevant and functional components such as jaggery, lemon, black salt, and mint, which are recognized for their digestive, cooling, electrolyte-balancing, and immune-supporting abilities. This absence demonstrates a clear technological gap in the development of jelly-based nutraceutical products, thereby necessitating an innovative formulation that integrates taste, tradition, and functional health benefits within a convenient chewable dosage form.
None of the prior art disclosed what the present invention disclosed. Present invention relates to a functional Jelly Formulation Based on Sugarcane Flavor Comprising Jaggery, Lemon, Black Salt, Mint, and Gelatine with Nutritional Validation
SUMMARY OF 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 relates to the field of food technology, particularly to the formulation of nutraceutical and functional confectionery products. Conventional commercial jellies are generally composed of refined sugars, artificial colours, and synthetic flavouring agents, thereby offering limited nutritional value and failing to address the requirements of health-conscious consumers or individuals with dietary restrictions. Such products are deficient in bioactive or functional components and do not utilize traditional or culturally relevant ingredients known for their therapeutic or nutraceutical properties.
The invention provides a sugarcane-flavoured jelly composition comprising jaggery as a natural sweetening agent, lemon juice as a source of vitamin C, black salt conferring digestive and electrolyte functionality, fresh mint leaves providing cooling and digestive properties, and gelatin serving as a gelling agent.
DETAILED DESCRIPTION OF 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.
The process of preparation involves dissolution of jaggery in water, infusion with mint leaves, incorporation of gelatin, and subsequent addition of black salt and lemon juice at controlled temperature to preserve bioactive compounds. The resulting product is a semi-solid, chewable jelly delivering organoleptic acceptability together with substantiated nutritional and functional benefits. The term organoleptic acceptability as used herein refers to the favourable sensory properties of the jelly, including taste, flavour, aroma, colour, and texture.
In the present invention, the term “sugarcane flavour” refers to the natural flavour profile imparted by jaggery, which is obtained from concentrated sugarcane juice. Jaggery not only functions as a natural sweetener and mineral-rich component, but also inherently provides the characteristic taste and aroma of sugarcane, thereby eliminating the need for any artificial sugarcane flavouring agents.
PREPARATION STEPS:
Ingredients:
The functional jelly formulation comprises:
Jaggery: g (natural sweetener imparting sugarcane flavour and mineral-rich agent)
Lemon juice: mL (source of vitamin C and antioxidant activity)
Black salt: (digestive aid and electrolyte replenisher)
Fresh mint leaves: (digestive and cooling properties)
Gelatine: (gelling agent)
Water: 200–250 mL
Methodology:
1. Boil jaggery in 200 mL of water and strain the solution to remove impurities.
2. To the strained solution add crushed mint leaves, bring to a simmer for 2 minutes, and filter the extract.
3. Dissolve gelatine in 50 mL of warm water and allow it to bloom.
4. Add the gelatine solution to the warm jaggery-mint extract.
5. Cool down the mixture below 60°C, add black salt and lemon juice.
6. The prepared solution is poured into desired containers and left it to cool down in refrigerator until set.
RESULTS
Nutritional and Analytical Validation
S.No. Parameters Method Used Result
01. Moisture Content Oven Drying 71.31%
02. Protein Content Kjeldahl Method (dark blue) Positive
03. Vitamin C Content Titrimetric Estimation 1.35%
04. Ash Content Muffle Furnace Incineration 0.484%

, Claims:1. A functional jelly formulation based on sugarcane flavour comprising
jaggery in an amount of g, provides natural sugarcane flavour, sweetness, and mineral enrichment;
lemon juice in an amount of , providing vitamin C and antioxidant activity;
black salt in an amount of , serving as a digestive aid and electrolyte replenisher;
fresh mint leaves in an amount of , imparting digestive and cooling properties;
gelatine in an amount of , functioning as a gelling agent; and
water in an amount of 200–250 mL,
wherein the formulation delivers minerals, vitamin C, digestive support, and cooling effect in a chewable semi-solid form with organoleptic acceptability together with nutraceutical benefits.
2. The jelly formulation as claimed in claim 1, wherein lemon juice is incorporated after cooling to preserve bioactive compounds.
3. A process for preparing the functional jelly formulation as claimed in claim 1, comprising:
dissolving jaggery in 200 ml of water and straining to remove impurities;
adding crushed mint leaves to the solution, simmering for 2 min, and filtering the extract;
dissolving gelatine in 50 mL warm water and allowing it to bloom;
incorporating the gelatine solution into the jaggery-mint extract;
cooling the mixture below 60°C, followed by addition of lemon juice and black salt; and
pouring the prepared solution into containers and refrigerating until set so as to obtain Jelly Formulation.