Description:FIELD OF THE INVENTION
The present invention describes an edible candle and a method of preparing the same. More specifically, the invention pertains to an edible candle comprising a body composed of a solidified plant-based lipids edible composition. More particularly, edible candles offer a sustainable, non-toxic, and nutritious alternative to conventional candles.
BACKGROUND OF THE INVENTION
Traditional candles are primarily composed of paraffin wax. These traditional candles are widely used in celebrations and events to create a festive atmosphere. However, the combustion of paraffin wax releases hazardous vapors, including particulate matter and volatile organic compounds, which can pose significant health risks upon inhalation, such as respiratory problems and headaches. Accidental ingestion of paraffin wax can lead to more severe gastrointestinal issues, including vomiting, nausea, and diarrhea, and in some cases, has been linked to the development of urothelial cell carcinoma.
Historically, candle manufacturing also relied on animal fats, which are high in saturated fatty acids. The consumption of such fats is associated with an increased risk of cardiovascular disease, limiting their appeal, particularly for individuals with specific dietary preferences or health concerns.
There are various patent and non-patent literature in this field of technology.
Reference for one such patent application no. CN-1208444-C titled as “Method for producing candle by using wax of soybean” The present invention relates to a method for fabricating a candle by using soybean wax, which has the technical scheme that the present invention comprises raw material preparation and forming demoulding, wherein in the first step, a raw material is composed of the soybean wax and paraffin wax, the total weight portion of the soybean wax and the paraffin wax which form the raw material is 100 portions, the soybean wax and the paraffin wax are mixed according to the weight ratio of (51 to 100): (49 to 0) by weight. Compared with the paraffin wax, the soybean wax which is a purely natural product does not contain petroleum nor chemical constituents, the soybean wax which is completely nontoxic is simultaneously a renewable resource, and therefore, the soybean wax is obviously superior to the paraffin wax. Experiments prove that the soybean wax used as the raw material for producing the candle can reduce pollution, and the soybean wax does not damage a human body when in use.

Reference for one such patent application no. JP-2011252136-A titled as wax for candle, method for manufacturing the same and candle using the wax. The present invention uses a hardened oil in a molten state having an iodine value of 5 to 45 obtained by hydrogenation from vegetable oils and fats as a raw material of the candle and is excellent in moldability and flammability. The present invention relates to the use of non-edible Jatropha oil that can provide an environment-friendly candle wax that does not compete with edible vegetable oils and fats, and that responds to the global food shortage problem, and a candle using the wax as a raw material. It is an environmentally friendly candle that uses hardened oil as an alternative wax to relieve concerns about the supply of paraffin wax, which is the main raw material of candles, due to the recent rise in oil prices. A candle wax made of hydrogenated vegetable oil and fat, made of hydrogenated oil having a melting point of 45 to 65 ° C and an iodine value of 5 to 45, and a candle produced from the wax.

Reference for one such patent application no. US-20140199646-A1 titled as “Edible Fiber Matrix Candle”. The present prior art describes festive cake decoration and wax-type confection made of a complex mixture of waxes, organic fibres, sweeteners, and which optionally includes at least one natural gum. The invention can carry and sustaining a flame when placed adjacent to a source of combustion. Once the invention is lit, the food matter of the invention oxidizes at a temperature of 125° F. (52° C.).

Existing inventions in this field lack a gap in the market for a product that combines aesthetic appeal with nutritional benefits and environmental sustainability. The existing state of the arts fails to cater growing consumer demand for organic, ecologically friendly, and health-conscious products.

In order overcome the drawbacks of the existing state of the art, there is a pressing need for an innovative candle product that is safe to consume, environmentally benign, and contributes positively to dietary health. Said method utilizes natural products and a sustainable, non-toxic, and nutritious alternative to conventional candles.

OBJECT OF THE INVENTION
In order to overcome the shortcomings in the existing state of the art, the object of the present invention is to provide an edible candle composition and its method for its preparation from natural products.

Yet another objective of the present invention is to provide an edible candle composition, characterizing a unique blend of plant-based lipids.

Yet another objective of the present invention is to provide features an entirely edible and biodegradable wick.

Yet another objective of the present invention is designed to be solid at typical room temperatures and melt at or near body temperature for safe consumption.

Yet another objective of the present invention is to provide a candle that have stable and clean burn and exhibits reduced carbon deposition upon burning.

SUMMARY OF THE INVENTION:
The present invention describes an edible candle comprising plant-based lipids and an edible wick and a method for its preparation. More particularly, edible candles offer a sustainable, non-toxic, and nutritious alternative to conventional candles.
The present invention provides an edible candle designed as a safe, sustainable, and nutritious alternative to traditional candles. The edible candle comprises a unique combination of plant-based lipids, specifically cocoa butter, rice bran wax, and coconut oil, which collectively provide desirable melting characteristics, structural integrity and sensory properties. A key feature of the invention is the incorporation of an edible wick, preferably derived from banana stem fiber, ensuring the entire product is consumable and eco-friendly.
The edible candle of the present invention addresses the health concerns associated with paraffin wax and animal fats by utilizing non-toxic plant-derived ingredients. It offers nutritional benefits through the inclusion of healthy fats and antioxidants. Furthermore, the specific formulation ensures optimal texture, flavor, and stability, allowing the candle to maintain its form during burning and transform into a delectable treat upon melting. The manufacturing process emphasizes sustainability and minimizes environmental impact.
BRIEF DESCRIPTION OF DRAWINGS
Fig. 1 depicts interpretation plot for paraffine wax and the edible candle made of plant-based fats.
Fig. 2 depicts radar chart for sample 1.
Fig. 3 depicts radar chart for sample 2.
Fig. 4 depicts radar chart for sample 3.
Fig. 5 depicts radar chart for sample 4.
Fig. 6 depicts one way anova interval plots of for sensory analysis comparison between sample 1, sample 2, sample 3 and sample 4 for the attributes of (A) Appearance, (B) Colour, (C) Aroma, (D) Flavour, (E) Texture, (F) Sweetness, (G) Mouth feel, (H) Waxy feel, (I) 0verall acceptance.

DETAILED DESCRIPTION OF THE INVENTION WITH ILLUSTRATIONS AND EXAMPLES
Some embodiments of the present disclosure, illustrating all its features, will now be discussed in detail. It must also be noted that as used herein and in the appended claims, the singular forms "a", "an" and "the" include plural references unless the context clearly dictates otherwise.

Various modifications to the embodiment will be readily apparent to those skilled in the art and the generic principles herein may be applied to other embodiments. However, one of ordinary skill in the art will readily recognize that the present disclosure including the definitions listed here below are not intended to be limited to the embodiments illustrated but is to be accorded the widest scope consistent with the principles and features described herein.

A person of ordinary skill in the art will readily ascertain that the illustrated steps detailed in the figures and here below are set out to explain the exemplary embodiments shown, and it should be anticipated that ongoing technological development will change the way functions are performed. These examples are presented herein for purposes of illustration, and not limitation. Further, the boundaries of the functional building blocks have been arbitrarily defined herein for the convenience of the description. Alternative boundaries can be defined so long as the specified functions and relationships thereof are appropriately performed. Alternatives (including equivalents, extensions, variations, deviations, etc., of those described herein) will be apparent to persons skilled in the relevant art(s) based on the teachings contained herein. Such alternatives fall within the scope and spirit of the disclosed embodiments.

Before discussing example, embodiments in more detail, it is to be noted that the drawings are to be regarded as being schematic representations and elements that are not necessarily shown to scale. Rather, the various elements are represented such that their function and general purpose becomes apparent to a person skilled in the art.

Further, the flowcharts provided herein, describe the operations as sequential processes. Many of the operations may be performed in parallel, concurrently, or simultaneously. In addition, the order of operations re-arranged. The processes may be terminated when their operations are completed but may also have additional steps not included in the figured. It should be noted, that in some alternative implementations, the functions/acts/ steps noted may occur out of the order noted in the figured. 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.

Further, the terms first, second etc… may be used herein to describe various elements, components, regions, layers and/or sections, these elements, components, regions, layers, and/or sections should not be limited by these terms. These terms are used only to distinguish one element, component, region, layer or section from another region, layer, or a section. Thus, a first element, component, region layer, or section discussed below could be termed a second element, component, region, layer, or section without departing form the scope of the example embodiments.

The terminology used herein is for the purpose of describing example embodiments only and is not intended to be limiting. 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.

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. As used herein, the terms “and/or” and “at least one of” include all combinations of one or more of the associated listed items. 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.

Accordingly, the present invention describes an edible candle comprising plant-based lipids and an edible wick, and a method for its preparation. More particularly, edible candles offer a sustainable, non-toxic, and nutritious alternative to conventional candles.

Compositions
The edible candle comprises a fat blend, an edible wick, and optionally, flavoring and decorative agents.
Plant based fats
Plant-based fats, such as coconut oil, cocoa butter and rice bran wax, are commonly utilized in food due to their favorable qualities such as high melting points, smooth textures, and pleasant Flavors.
• Coconut Oil
Coconuts (cocos nucifera) are fruits of the coconut palm, a tropical tree that is most widely grown in many countries. Coconut oil is extracted by crushing copra or kernel of mature coconut either by mechanical pressing or thermal processing. Coconut oil is prominently used in medications, food, cosmetics, and in hair care products.
Coconut oil is a colorless liquid. The main important property is its temperature. It is liquid at 30 degrees Celsius and above. It will be solidified at a temperature of 25 degree Celsius leading to white in colour.
Coconut oil is primarily composed of saturated fats, with about 94% of its content being saturated. It contains 45% of Medium-chain triglycerides (MCTs), such as those containing lauric and myristic acid all of which offer significant nutritional and medicinal benefits and are also rich in antiviral and antibacterial activities. Other MCTs like caprylic and capric acid are also present. The main saturated fatty acids found in coconut oil include lauric, myristic, palmitic, and stearic acid. Coconut oil is a highly calorific food, providing 892 kcal per 100g. It is almost entirely composed of fat (99.06g/100g), while containing some essential nutrients like calcium, iron, zinc, and choline, these amounts are generally small. Calcium supports bone health, iron is crucial for blood formation, zinc is essential for various bodily functions, and choline plays a vital role in nerve signaling. Vitamin E, an antioxidant present in coconut oil, contributes to a healthy immune system.
The usage of coconut oil has widely increased especially in the culinary industry due to various factors such as its high stability at higher temperatures, high melting point, high latent heat ability, flavor enhancement, enhancing the texture and mouthfeel of baked goods and the other main important aspect of coconut oil is its aroma profile in the foods.
Coconut oil is high in saturated fats, which may raise concerns if consumed excessively. However, it is considered healthier than trans fats or animal fats due to the presence of medium-chain fatty acids, which can provide energy more quickly.

Due to its high stability, aroma and flavor profile, maintains the freshness of the product and its blending property with other oils and fats contributed to the inclusion of coconut oil in edible candle.
• Cocoa Butter
Cocoa (Theobroma cacao) is the top commercially cultivated cash crop for many tropical and sub-tropical countries. Cocoa beans, also known as cacao bean, is the seed found within the pod-like fruit of the Theobroma cacao. This evergreen tree, belonging to the Malvaceous family, produces seeds that are rich in fat.
Once the Theobroma cocoa is harvested the seed is removed from the pod which is then fermented which is followed by drying. The beans are roasted to procure the cocoa nibs by deshelling. Then the cocoa nibs are ground to become a liquid cocoa mass, called cocoa liquor, when heated above cocoa butter's melting point. This liquor is then processed, separating the fatty cocoa butter from the remaining non-fat cocoa solids. The resulting components are used in chocolate production.
It is commonly used as an essential major ingredient of chocolate and other confectionary products due to its specific physical and chemical properties. Cocoa butter is solid at room temperature (below 25℃) and liquid at body temperature 37 ℃. It gives a glossy, mouthfeel, appearance to the products which are hard at room temperature. It is mainly composed of triacylglycerols (98%) having minor components such as sterols, tocopherols, carotenoids and other components.
Cocoa butter mainly consists of palmitic acid, stearic acid, Oleic acid and linoleic acid but low amount of lauric acid and myristic acid. CB can crystallize into several polymorphic forms, having a, c, and b crystals, with melting points of 17, 23, 26, and 35–37℃ respectively.
Cocoa butter is rich in saturated fats and contains (mainly stearic acid and oleic acid). These are generally considered to be healthy fats, contributing to skin health and providing a source of energy. It also contains antioxidants like polyphenols, that may offer health benefits when consumed in moderation.
The edible candle incorporated with cocoa butter, which is solid at room temperature, adds flavors to the product, gives mouthfeel, good melting characteristic and also has many health benefits.
• Rice Bran Wax
Rice (Oryza sativa) is the staple food that grows globally, especially in Asia. Rice kernels consist of about 70% starchy endosperm (milled rice), 20% husk, and 10% rice bran, though this varies with milling and rice type. While milled rice is a staple food, by-products like broken rice, husk, and bran are used in industries and for various purposes as animal feed. Due to its rich fat content and nutrients, rice bran is also processed to extract edible oil and wax.
Rice bran is the brown outer layer of the rice kernel from which crude rice bran oil and rice bran wax can be obtained. Rice bran is rich in nutrition where it consists of 50% of carbohydrates, 20% of fat, 15% of protein, and 15% dietary fiber, mainly insoluble.
Due to its high fat content, above 20% rice bran oil and wax can be obtained. The functional property of rice bran wax is its gelation time and its binding with the oil by the method of Pandolsook and kupongsak (2017).
Rice bran wax is obtained as the by product in oil manufacturing or it can be extracted by various solvent extraction method. The rice bran is collected from the rice mill. It is made to boil for 70 minutes in the water bath for 45-70 minutes. Then the solvent not limited to hexane is added and boiled, at the boiling point of 70-220℉ until the wax gets dissolved.
Rice bran wax is made up of a mix of chemical compounds. Its main components are fatty acid esters (chains of carbon atoms) ranging from 16 to 24 carbon long, created when fatty acids combine with alcohols. These esters, especially palmitate and stearate, give the wax its solid form. Longer alcohols, like acetyl alcohol and Melissia alcohol, also contribute to its high melting point and hardness. Smaller amounts of other substances like free fatty acids, hydrocarbons, sterols and other lipids affect the wax's overall properties and how stable it is. The wax does not mix with water but dissolves in oils and solvents, making it a good stabilizer and thickener in products like cosmetics and pharmaceuticals. When used in formulations, it creates a smooth, creamy texture and a soft, non-greasy feel on the skin.
Due to its high melting temperature and its smooth, creamy texture and soft, non-greasy feel it is also one of the main ingredients that is added to the edible candle.
Banana stem wick
Banana (Musaceae) is the other most important cultivated crop in world. There are more than 1000 varieties of plants where it is shipped globally. Banana plant consists of edible fruit, flowers, and stem. The pseudo stem also known as stem or trunk does not contain woody stem from which the natural fibers can be obtained. Banana fibers are procured from the leaf sheaths of pseudo stem and are biodegradable. The major advantage is that the core part of stem can be used as vegetable and in biscuits by making it into powder which has several health benefits.
Properties of Banana Fiber
Category Property Value
Chemical composition Cellulose 62.24%
Hemicellulose 15.23%
Lignin 18.51%
Wax 0.29%
Ash 5.03%
Moisture 11.53%
Table 1: Chemical properties of banana fiber

Physical property Density 0.984g/tex
Denier 1.53
Table 2: Physical properties of banana fiber

Mechanical property Tenacity 35.21g/tex
Table 3: Mechanical properties of banana fiber

Thermal analysis TGA Stability Up to 250℃
Table 4: Thermal analysis of banana fiber
Banana stem fiber is used for the preparation of wick. The wick has several benefits in its usage in the formulation of candles as it of low cost, low density, non-toxicity, biodegradable, eco-friendly, good thermal property and does not pose any health issues if accidentally injected.
Due to the high thermal stability, eco-friendly, sustainable and non-toxicity of the stem, it is converted to natural fiber and are used for various purposes. The candle wicks made from this banana core stem fiber produce 70% less carbon deposit than cotton wicks.

Melting point and solidification properties of the fats
The melting point of coconut oil, cocoa butter and the rice bran wax are 25°C, 25– 37°C and 77-86℃ respectively. The coconut oil that is liquid at room temperature, cocoa butter that is solid and the rice bran wax (hardest fat) that has the highest melting point when combined with other fats such as coconut oil, cocoa butter helps to maintain the structural integrity of the edible candle. It also prolongs the edible candle's burn period by reducing the melting rate. Due to the combination of the fats, the softness and silky texture is improved thus helping to attain candle consistency. Furthermore, the combination of the rice bran wax with softer fats contributes to the stable, slow burning effect of the candle.

Properties of the edible candle
• Temperature: The melting point of edible candles must be at or close to body temperature. For this, plant-based fats having suitable melting points, such as coconut oil and cocoa butter are discovered which combines different fats can produce a solid candle.
• Stability: Stability is essential for preserving the candle's shape and preventing oxidation. By extending the candle's freshness and shelf life, antioxidants like vitamin E may improve its quality.
• Texture: In order to make a delicious edible candle, texture and flavors are also important. While coconut oil gives a coconut flavor, cocoa butter gives a creamy texture. When coconut oil and cocoa flavor are melted, these fats give off a silky texture that improves the sensory property of the candle.
• Rancidity: The combination of coconut oil, rice bran wax, and cocoa butter in the edible candle have relatively low risk of rancidity due to high saturated fat content as saturated fats are more stable and less reactive with oxygen due to the lack of double bonds that prevents the edible candle from being rancid.
• Non-Toxicity: The formulated candle is non-toxic thus making it safe when ingested or inhaled rather than the synthetic candle as paraffin wax can cause respiratory problems, headaches, and so on, while swallowing it unintentionally may cause vomiting, nausea, and diarrhea.
Statistical analysis of edible candles
Experiential dining and novel food products are becoming increasingly popular in the developing world. Consumers are demanding unique and novel food products, particularly the younger generations. Along with that, there is an increased awareness of waste minimization and sustainability. The percentage of paraffine wax used is high, usually 99.9% that causes many health issues when inhaled, accidently consumed. Figure 1 interpretation plot for paraffine wax and the edible candle made of plant based fats.
Materials
A. Raw Materials
• Cocoa bean (Theobroma cacao)-8kg
• Coconut (Cocos nucifera)-21kg
• Rice husk (Oryza sativa L)-3kg
• Banana wick (Musa acuminata)-20 pieces
B. Preparation of raw materials
Table 5: Preparation of cocoa butter
Sr.no Equipment Make and model
1 Tray drier Premier equipment’s 2024
2 Mixer Preethi zodiac
3 Grinder Ultra

Table 6: Preparation of rice bran wax
Sr. no Equipment Make and model
1. Water bath Hover, HV-135-WB

Chemicals used: Hexane-500mL
Preparation of coconut oil
• Expeller press
• Filter

C. Addition of flavor
Compound
• White compound (CO D33)-800g,
• Dark compound (CO D15)-800g
Fancy vermicelli-100g.

D. Formulation of product
• Coconut oil, cocoa butter, rice bran wax, Compound of various ratios.
• Double boiler using common kitchen utensils.
• Flavors
• Banana wick (purchased from local market)-30 pieces

E. Molding: RKPM HOME 0-9 Number molds, 3D Embossed silicone candy mold.
F. Analysis
• Sensory Analysis
9-point Hedonic scale to assess the acceptance of the product.
• Proximate Analysis
Moisture
1. Moisture dish (made of silica, glass, aluminum, or stainless steel)
2. Oven
3. Desiccator
Total ASH
1. Dish
2. Desiccator
3. Muffle furnace
Fat
1. Soxhlet Apparatus - With 250-ml flat-bottom flask.
2. Petroleum Ether
3. Boiling point below 80°C.
4. Benzene-Alcohol-phenolphthalein
5. Standard Potassium Hydroxide Solution
Protein
• Pure chemicals and distilled water
• kjeldhal flask
• Chemicals
1. Concentrated sulphuric acid
2. Mercuric oxide
3. Potassium sulphate
4. Zinc granulates
5. Thiosulphate solution
6. Sodium hydroxide
7. Hydrochloric or sulphuric acid, standard solution
8. Methyl red indicator
Carbohydrates
1. 2.5N HCl
2. Anthrone reagent: Dissolve 200 mg anthrone in 100 ml of ice-cold 95%
3. Sulphuric acid. Prepare fresh before use
4. Standard Glucose (stock): Dissolve 100 mg in 100 ml distilled water
5. Working standard: 10 ml of stock diluted to 100 ml with distilled water. Store refrigerated after adding a few drops of Toluene

G. Peroxide Value
Reagents
• Sodium thiosulphate stock solution 0.1N
• Starch solution
• Saturated potassium iodine solution
Saponification Value
• Conical flask
• Reflux condenser
• Phenolphthalein Indicator Solution
• Alcoholic potassium hydroxide solution
• Aldehyde-Free rectified spirit

Methodology
Processing of cocoa pod to extract cocoa butter
Beans in the cocoa pod are made up of 15% shell and 85% nib. Following harvest, pods are opened to expose beans and remove pulp and cocoa beans with their rinds thrown away. The split pods with rinds are allowed to sweat on trays or heaps where fermentation takes place. Because the pulp of the cacao fruit is so delicious, manufacturers use the liquid fermenting pulp to create alcoholic spirits. Then the beans, after 7 days of fermentation, are dried in the tray dryer for 2-3 hours, which causes the beans to dry and removes extra moisture. The next phase is the roasting, that allows the cracking of the beans. The cracked beans are then deshelled to obtain the cocoa nibs. These nibs are majorly composed of cocoa solids, cocoa butter and chocolate. The fully cleaned cocoa nibs are ground to form cocoa liquor which is then used to obtain the cocoa butter. Cocoa butter can be extracted by various methods, especially through hydraulic press, mechanical press, and screw press. Here the home-scale extraction of cocoa butter was done using Sev machine.
Processing of rice bran to extract rice bran wax
Soaking
The first phase starts with the cleaning and drying of rice bran to reduce the moisture content. Then the rice bran is soaked 50% of its weight in water for 1 hour.
Water bathing
Followed by soaking, the next phase is the heating of the soaked husk in a water bath for 1 hour at the temperature of 90.

Addition of solvent
After 1 hour of water bath, the solvent-like hexane is added to the solid slurry. The solvent dissolves the wax or oil present in the slurry. To avoid the evaporation of hexane from the slurry, it is covered with foil paper and water bathed at 70℃ for 75-90 minutes.
Cooling
The slurry is then removed from the water bath and stored at room temperature for 1 hour, and then it is stored in the refrigerator for 1 hour at 4℃ as the wax gets deposited at the top of the slurry, and the wax is then collected.
Purifying rice bran wax
The collected rice bran wax is then heated to liquid in the water bath and then they are centrifuged. The centrifuge tube is stored at 4℃ where the wax deposits at the top and the sediments settle down. The wax collected is heated at 110℃ where all the solvents are removed and the pure rice bran wax is obtained.

Processing coconuts to extract coconut oil
The first step is the pre-treatment of the coconut to remove the outer husk and shell. Followed by procuring copra from the shell after 2-3 days of sun drying at the temperature of 27-32℃. Traditional methods are followed by removing the copra and sun drying. The copra is cut if needed. Then the second phase is the pressing of copra using expeller press to obtain oil.
Expeller press is a screw type machine that uses continuous pressure and friction from the screw drive to move and compress the material which allows the oil seeps through the small opening. The seeds are formed into head cake, that are removed. Pressure involved on the expeller press creates the heat range of 60-90℃. Then the obtained oil is filtered and sun dried to obtain pure coconut oil.

Formulation of the product
After the extracting the fats and oils, these were mixed together with flavors in different ratios to obtain the standardized and the most desirable product ratio required for candle production process.
Trials
Ingredients Trial 1
Cocoa butter 2.5g
Coconut oil 2mL
Rice bran wax 1g
Compound (dark/white slab) 1.5g
Table 7: Trial 1

Ingredients Trial 2
Cocoa butter 2g
Coconut oil 1.5mL
Rice bran wax 0.5g
Compound (dark/white slab) 2.5g
Table 8: Trial 2

Ingredients Trial 3
Cocoa butter 1.5g
Coconut oil 1.5mL
Rice bran wax 1g
Compound (dark/white slab) 2.5g
Table 9: Trial 3
Ingredients Trial 4
Cocoa butter 1.5g
Coconut oil 2mL
Rice bran wax 1.5g
Compound (dark/white slab) 2g
Table 10: Trial 4

Ingredients Trial 5
Cocoa butter 1.5g
Coconut oil 2mL
Rice bran wax 1.5g
Compound (dark/white slab) 2g
Table 11: Trial 5

Ingredients Trial 6
Cocoa butter 2.5g
Coconut oil 1.5mL
Rice bran wax 1.5g
Compound (dark/white slab) 1g
Table 12: trial 6

Ingredients Trial 7
Cocoa butter 1.5g
Coconut oil 2.5mL
Rice bran wax 1g
Compound (dark/white slab) 2g
Table 13: Trial 7
Ingredients Trail 8
Cocoa butter 2.5g
Coconut oil 1.5mL
Rice bran wax 0.5g
Compound (dark/white slab) 2.5g
Table 14: Trial 8
Melting of compound
The chocolate is melted using the Bain-Marie way, where the double boiling technique is followed that uses the saucepan that consists of 100-200mL of water and bringing it to simmer. Then the second layer consists of heatproof bowl in which the chopped chocolates are placed above saucepan. The heat from the saucepan gently warms and melts the compound.

Melting of fats
Fats such as coconut oil, cocoa butter, and rice bran wax are melted using the Bain-Marie way. The double boiling technique is followed which uses a saucepan that consists of 100-200 mL of water and is brought to simmer. Then the second layer consists of a heatproof bowl in which the fats are placed above the saucepan. The heat from the saucepan gently warms and melts the fats. The constant stirring ensures smooth consistency after which the melted chocolate and the compound are added and mixed.
Molding
The melted fats and the compound are cooled and are poured into the mold in which the fancy vermicelli is added. Fancy vermicelli is added for sweet taste and decoration purposes. Sustainable banana stem wick is added for the candle to be eco-friendly. After molding the Mold is refrigerated at 4℃ for the candle to solidify evenly. After the candle is cooled, it is demolded and kept in the temperature of 10-20.
Analysis
• Sensory analysis
Sensory analysis was conducted with a 9-point hedonic scale to assess the consumer acceptance with “neither like nor dislike” as the neutral point. The overall acceptability of the product was done among the fifteen-member panel with 4 different samples to assess its textural property, mouth feel and the waxy feel of the edible candle.

• Proximate analysis
Moisture
Accurately 5g of prepared edible candle is weighed in the moisture dish, which is previously dried in the oven maintained at 105± ℃ and weighed. Place the dish in the oven maintained 105± ℃ for 4 hours. Cool the desiccator and weigh. Repeat the process of drying, cooling, and weighing at 30- minutes intervals until the difference between two consecutive weighing’s is less than one mg. Record the lowest mass.
Calculation:
Moisture (%) = (W1 – W2) x100/(W1 – W)

where, W = Weight in grams of Aluminum dish.
W1 = Weight in grams of Aluminum dish + sample before drying.
W2 = Weight in grams of Aluminum dish + dried sample.

• Total ash
Accurately about 5g of the edible candle in a tared, clean and dry silica dish. Ignite the material in the dish with the flame of a suitable burner for about one hour. Complete the ignition by keeping in a muffle furnace at 500 ± 10℃ until grey ash results. Cool in a desiccator and weigh. Repeat the process of igniting, cooling and weighing at one-hour intervals until the difference between two successive weightings is less than 1 mg. Note the lowest mass. Preserve this ash for the determination of acid insoluble ash.
Calculation:
Total ash (% on dry weight) = (W2 – W) x 100 x 100 / (W1 – W) x (100 – M)
W1 = Weight in grams of Silica dish. + sample.
W2 = Weight in grams of Silica dish + ash
W = Weight in grams of empty Silica dish.
M = Moisture % of the sample

• Fat
Weigh accurately about 10 to 30 g of the material sufficient to give about 10 g of fat in a suitable thimble and dry for hours at 100 ± 2°C. Place the thimble in the Soxhlet extraction apparatus and extract with the solvent for about 16 hours. Dry the extract contained in the Soxhlet flask, the empty mass of which has been previously determined by taring at 95 to 100°C for an hour. Cool in a desiccator and weigh. Continue the alternate drying and weighing at 30 minutes intervals until the loss in mass between two successive weighing is not more than 2 mg. Record the lowest mass. Preserve fat for the determination of fat acidity.
Calculation:
Crude fat (on moisture-free basis)
Percentage by mass = 100(𝑀1−𝑀2) / 𝑚
Where,
M₁ = mass in ‘g’ of the extraction flask with dried extract,
M₂ = mass in ‘g’ of the extraction flask, and
m = mass in ‘g’ of the dried sample taken for the test
• Total protein
1. Digestion – Weigh 0.7- 2.2 g of the sample into the digestion flask. Add 0.7 g mercury oxide and 15 g powdered potassium sulphate and 25 ml sulphuric acid. The ratio of salt to acid (m/v) should be approximately 1:1 at the end of digestion for proper temperature control. Digestion may be incomplete at lower ratio
Each gram of fat consumes 10 ml and each gram of carbohydrate 4 ml sulphuric acid during digestion. Place the flask in an inclined position on a heater and heat gently until foaming ceases. A small amount of paraffin or silicon antifoam may be added to reduce foaming. Boil vigorously until the solution becomes clear and then continue boiling it for 1 to 2 hours.
2. Distillation: Cool and add about 200 ml distilled water, and in order to avoid complex formation, add 25 ml of the sulphide or thiosulphate solution. Mix to precipitate the mercury. Add a few zinc granules to prevent bumping, incline flask, and add without agitation 25 g of sodium hydroxide as solid or equivalent as solution, to make solution strongly alkaline (the thiosulphate or sulphide solution may be mixed with the sodium hydroxide solution before addition to the flask). Immediately connect flask to distillation bulb or trap on condenser, and, with tip of the condenser immersed in a measured quantity standard acid (usually 50 ml, 0.5 N or an appropriate quantity of 0.1 N) in the receiver, rotate flask to mix the contents thoroughly; then heat immediately until all ammonia has distilled over (at least 150 ml distillate). Lower the receiver before stopping distillation and wash tip of condenser with distilled water. Back-titrate excess acid with standard 0.1 N sodium hydroxide, using methyl red as indicator. Correct for blank determination in reagents.

Calculation
% Nitrogen = (Volume of acid used in blank - Volume of acid used in sample) x Acid Concentration x 14.01 g/mol / (Sample weight) x 100
% Protein = (% Nitrogen) x 6.25.

• Carbohydrates
Total carbohydrates are calculated as follows, after determining the percentage of moisture, total protein, fat and total ash:
Total carbohydrates, including sucrose, dextrose and dextrin, maltose or lactose, percent by mass = 100 – (A + B + C + D)
Where,
A = percent by mass of moisture;
B = percent by mass of total protein;
C = percent by mass of fat; and
D = Total ash, percent by mass.

• Energy
By calculation method:
(Total Fat value x 9) + (Protein value x 4) + (Carbohydrate value x 4) = Energy

• Peroxide value
Weigh 5± 0.05g of the sample of fat in a 250-ml glass stoppered conical flask and then add 30 ml of acetic acid-chloroform solution. Swirl the flask until the sample is dissolved. Add 0.5 ml of saturated potassium iodide solution. Allow the solution to stand exactly one minute with occasional shaking and then add 30 ml of distilled water. Titrate with 0.1N sodium thiosulphate solution with constant and vigorous shaking. Continue titration until yellow colour almost disappears. Add 0.5 ml of starch solution and continuously titrate the blue colour just disappears. If the titrate value is less than 0.5 ml, repeat the determination using 0.01N sodium thiosulphate solution. Conduct the blank determination of the reagent in same way. The titration in blank determination should not exceed 0.1 ml of the 0.1 N sodium thiosulphate solution. The peroxide value is expressed in milliequivalents of active oxygen (O₂) per kilogram of oil (meq O₂/kg oil) [54][55].

Calculation,
Formula: Peroxide Value (PV) = Volume of sodium thiosulfate solution used for the sample titration (mL) - Volume of sodium thiosulfate solution used for the blank titration (mL) × N × 1000 ÷ W
N = Normality of the sodium thiosulfate solution (mol/L) W = Weight of the oil sample (g)

Saponification value
Melt the sample, if it is not already liquid, and filter through a filter paper to remove any impurities and the last traces of moisture. Make sure that the sample is completely dry. Mix the sample thoroughly and weigh accurately by difference about 1.5 to 2·0 g of the sample in a conical flask. Add 25 ml of the alcoholic potassium hydroxide solution and connect the reflux air condenser to the flask. Heat the flask on a water-bath or an electric hot-plate for not more than one hour, Boil gently but steadily until the sample is completely saponified as indicated by absence of any oily matter and appearance of clear solution.

After the flask and condenser have cooled somewhat, wash down the inside of the condenser with about 10 ml of hot ethyl alcohol neutral to phenolphthalein. Add about one milliliter of phenolphthalein indicator solution and titrate with standard hydrochloric acid. Prepare and conduct a blank determination at the same time.
Calculation,
Saponification Value (SV) = [(Volume of HCl for blank - Volume of HCl for s ample) x Molarity of HCl x 56.1] / Weight of sample (in grams)
Where:
Volume of HCl for blank = Volume of HCl used in the blank titration (mL). Volume of HCl for sample = Volume of HCl used in the sample titration (mL). Molarity of HCl = Molarity of the HCl solution used in titration (mol/L).
56.1 = Molecular weight of KOH (g/mol).
Weight of sample = Weight of the sample used in grams (g).

Melting point determination
Take a small amount of edible candle place it in a glass tube. Set it in the water bath carefully and ensure that water level is higher than the sample. Begin heating the water bath slowly with stirring gently to ensure even heat distribution. Then note the first signs of melting appears. Then continue heating slowly and observe the candle until the entire candle has completely melted into liquid. Note the melting point.

Experiment
Procurement of raw materials
Theobroma cocoa was obtained from Farm Spice Traders Private Limited in Kanjirapally, Kerala, India; coconut was obtained from a local farm; rice husk was obtained from a rice mill in Thudiyalur, Coimbatore, Tamil Nadu; hexane was obtained from the synthetic chemical lab in Sivananda colony, Coimbatore, Tamil Nadu; and compound (white and dark), fancy vermicelli, and banana wick were obtained from Coimbatore's local market.

Processing of raw material
• processing of cocoa pods to extract cocoa butter
Three kilograms of cocoa pods were procured from the local market, and after removing the pulp,1.5 kilograms of wet cocoa pulp was obtained. The extracted pulp was fermented for seven days and then sun-dried for two days. The dried cocoa nibs were roasted, yielding 1100 grams of cocoa nibs. The nibs were grounded for 28 hours, resulting in 400 grams of cocoa butter.
• processing of rice bran to extract rice bran wax
The rice bran of Three kg was collected from the rice mill, in Thudiliyur, Coimbatore. One kilogram of the rice bran was then soaked in 500ml of water for 1 hour, after which it was water-bathed at 90℃ for 70 minutes. The hexane of 500 ml that was obtained from the chemical laboratory was added to the pre-treated husk. After the addition of hexane, the wax gets separated from the rice husk and then it was purified and 100 grams of rice bran wax were obtained.
• processing of coconut to extract coconut oil
The coconuts (20 kg) were procured from the local farm. The husks and shells were removed from the coconut, which was sun-dried for 4 days thereby 12 kg of copra was procured. The sun-dried copra was pressed with an expeller press, and 3 Liters of coconut oil were obtained.

Formulation of the product

Table 15: Trial 1
Ingredients Trial 1
Cocoa butter 2.5g
Coconut oil 2mL
Rice bran wax 1g
Compound 1.5g
Sample 1
Shows considerable variability. "Waxy feel" is rated high by all, but other attributes like "sweetness," "mouth feel," and "overall acceptability" have lower scores and wider ranges. This indicates inconsistency in how people perceived these attributes.
Table 16: Trial 2
Ingredients Trial 2
Cocoa butter 2g
Coconut oil 1.5mL
Rice bran wax 0.5g
Compound 2.5g
Sample 2
Similar to Sample 1, there's variability, though some attributes show improvement (e.g., "aroma"). However, "sweetness" and "overall acceptability" still convey significant spread, with mixed sentiments inferred.

Table 17: Trial 3
Ingredients Trail 3
Cocoa butter 1.5g
Coconut oil 1.5mL
Rice bran wax 1g
Compound 2.5g
Sample 3
This chart illustrates that the flavor and texture have the lowest rating thereby pulling down the overall rating of the product and thus ensuring that the product is inconsistent in some areas which is the concern.

Table 18: Trial 4
Ingredients Trail 4
Cocoa butter 1.5g
Coconut oil 2mL
Rice bran wax 1.5g
Compound 2g
Sample 4
This chart illustrates the strongest and most stable high ratings across almost all attributes. The lines are nearest to the outer rim of the chart, which implies higher ratings. Notably, the variation is lower, with participants tending to agree on the good qualities of this sample. "Overall acceptability" is also highest and most stable in this sample.

ANOVA

T1
T2
T3
T4
F-VALUE

Appearance
6.4±1.2B
6.2±1.1B
6.0±1.4B
8.8±0.3A
20.868**
Colour 5.4±1.4B 6.7±1.6B 5.8±1.1BC 8.8±0.4A 26.42**
Aroma 5.1±1.5B 5.7±0.9B 6.2±1.6BC 8.7±0.6A 28.93**
Flavour 3.86±1.3C 5.2±1.3B 5.8±1.2B 8.5±0.5A 42.18**
Texture 6.4±1.3C 4.8±1.0C 4.3±1.8B 8.5±0.5A 34.05**
Sweetness 5.13±1.5C 3.6±1.3C 3.7±1.0B 8.6±0.5A 59.04**
Mouthfeel 5.2±1.6B 4.7±1.4B 4.33±1.8B 8.4±0.4A 24.07**
Waxy feel 4.9±1.7B 5.9±1.5B 5.7±1.4B 8.2±0.4A 17.73**
Overall Acceptability
5.9±1.53B
5.61.7B
4.9±1.3B
8.6±0.4A
27.16**
F-value 4.19** 8.03** 5.97** 2.74NS
**- Highly Significant (P≤0.05) NS-Not Significant (P≥0.05)
Table 1 9: One-way ANOVA for sensory analysis
The above Anova table presents the mean value and standard deviation of the four different samples (T1, T2, T3, T4) across various sensory attributes and overall acceptability. It also shows the F-value and the P-value across various sensory attributes and the overall acceptability.
Sample 4 consistently received significantly higher means score(A) across all the attributes and overall acceptability compared to samples T1, T2, T3(B and C). Samples T1, T2, T3 exhibited lower and statically similar scores, with some specific differences absorbed among individual attributes.

Determination of sample
From this comparison and determination through Anova, Sample 4 is identified as best sample by sensory evaluation. The sensory panel, as shown by the four radar plots and Anova, indicates that Sample 4 has the most favorable and stable sensory profile. In comparison to Samples 1, 2, and 3, Sample 4 has higher mean ratings and lower variability for the majority of the sensory attributes like appearance, colour, flavor, aroma, texture, sweetness, mouth feel, and waxy feel. Specifically, Sample 4 has a considerably higher and more consistent "overall acceptability" score, indicating that it was the most preferred formula among the 15 panel members. Thus, based on the sensory outcomes, Sample 4 emerges as the best formula.
ANALYSIS
• Proximate Analysis
S No TEST PARAMETERS UNIT RESULTS
1. Moisture % 0.97
2. Total ash % 0.87
3 Fat % 59.91
4. Total protein % 3.16
5. Carbohydrates % 35.09
6. Energy kcal/100g 685.87

Table 20: Proximate Analysis Result
• PEROXIDE AND SAPONIFICATION VALUE
1. Peroxide value meq/kg 1.06
2. Saponification value - 190.2

Table 21: Peroxide value and Saponification value result
• Melting point determination
The melting point of the edible candle ranges from 45-50 ℃.

• Shelf-life study
Shelf-life study was conducted twice in 30 days with 15 days interval.
Shelf-life study - 15 days
Chemical analysis
Sr.NO NAME OF TEST RESULT
1. Moisture 1.0%
Table 22: Shelf-life study day 15-chemical analysis
Microbiological analysis
Sr.NO NAME OF TEST RESULT
1. Total bacterial count 7× 101 CFU/g
2. Yeast Absent
3. Mold Absent
Table 23: shelf-life study day 15-microbiological analysis

• Shelf-life study - 30 days
Chemical analysis
Sr. NO NAME OF TEST RESULT
1. Moisture 1.2%
Table 24: shelf-life study day 30 -chemical analysis
Microbiological analysis
Sr.NO NAME OF TEST RESULT
1. Total bacterial count 12 × 101 CFU/g
2. Yeast Absent
3. Mold 4 × 101CFU/g
Table 25: shelf-life study day 30-microbiological analysis

Conclusion
Analysis
• Proximate Analysis
The nutritional analysis of the edible candle made of plant-based fats states that, the very low moisture content of 0.97% indicates the dry product. The minimal water content also contributes to stability and inhibits microbial growth. The total ash content 0.87% indicates the minimal inorganic content that are present. The fat content 59.91% is the dominant macronutrient that are mainly due to the coconut oil, cocoa butter and the rice bran wax. That also contributes to the structure and the burnability of the candle. The protein content is 3.16%, relatively low as the fats are not the major source of protein. The carbohydrate content is 35.09%. Finally, the energy value is 685.87 kcal/100g is a direct consequence of high fat and carbohydrate content.
• Peroxide value
The peroxide value of 1.06meq/kg is considered very low. This indicates that plant- based fats used in the edible candle are of good quality, freshness of the product and has not undergone significant oxidation.
• Saponification Value
The saponification value of coconut oil, ranges typically 254-265, for cocoa butter it is 188-198, and for rice bran wax it is 75-120.The obtained saponification value is 190.2 is very close to the range of cocoa butter. Thia suggests that cocoa butter is the significant component of pant-based fat blend used in the edible candle
• Shelf-life study - 15 days
Chemical analysis
According to Mark Sewald and Dr. Jon DeVries, moisture content of 1.0% under 15 days of analysis indicates a very low moisture level in the edible candle that helps to inhibit microbial growth and enzymatic activity thereby extending the shelf-life and degradation of the edible candle.
Microbiological analysis
The microbiological analysis of the edible candle after 15 days suggests that the low bacterial count (70CFU/g), indicating minimal contamination and limited bacterial growth likely due to low water activity. The absence of yeast and mold further signifies that the product is of quality and safety, as these are common spoilage organism.
• Shelf-life study – 30 days
Chemical analysis
According to Mark Sewald and Dr. Jon DeVries, moisture content of 1.2% under 30 days of analysis indicates the moisture content that helps to inhibit the microbial activity thereby extending the shelf life of the edible candle.
Microbiological analysis
The microbiological analysis of the edible candle after 30 days suggests that the bacterial count 120 CFU, indicating minimal contamination and limited bacterial growth that is likely due to lower water activity. The absence of the yeast is the positive finding as yeast are the major cause of spoilage leading to fermentation and off-flavor development. 40 CFU of mold growth in the edible candle is the concern and therefore requires careful evaluation and identification of the Mold type.
Cost analysis
Raw materials Quantity Price per kg Price for the
product
Cocoa butter 1.5g 4250 6.3
Coconut oil 2ml 219 (1 Liter) 0.35
Rice bran wax 2g 2000 4
Banana stem wick Half 6 (1 piece) 3
Compound 2g 425 3.40
Sugar balls 1g 500 0.5
Instruments used Hours used
Water bath 1 hours 2.5
Grinder 2 hours 3
Labour cost + gas 3
Total 26.5
In the total cost of 8 gram of the product is 27 rupees
Table 26: Cost analysis
The research concludes that the production of an edible candle from botanical fats provides a sustainable and viable paraffin wax candle alternative. The test successfully uses a combination of coconut oil, cocoa butter, and rice bran wax to create a product whose characteristics are comparable to that of a traditional candle.
This alternative has several advantages, most importantly mitigating the health problems that result from the wax's use of paraffin wax, which, when used for burning, releases harmful chemicals. The vegetable wax edible candle, on the other hand, is safer for and non-toxic to consume, something that is in greater demand from consumers in terms of healthier and safer products. Furthermore, the use of plant-based fats and banana fiber for the wick support the environmentally friendly aspect of the candle. This will appeal to the new trend towards sustainability and going green in purchase decisions. The success of this edible candle not only provides a safer alternative but also leverages the trend of food experiences as a novelty, offering a new and carefree product to consume. In conclusion, the research proves the feasibility of employing plant fat to make candle wax that can be consumed by humans, without posing any dangers to human consumption or the environment.
, Claims:WE CLAIM:
1. An edible candle comprising:
-a candle body composed of a solidified plant-based lipid edible composition, wherein the composition includes cocoa butter, rice bran wax, and coconut oil;
- an edible wick;
wherein the edible candle is solid at typical room temperatures and melts at or near body temperature for safe consumption.
2. The edible candle of claim 3, further comprising of flavoring agent, wherein said edible flavoring agent is selected from the group consisting of dark chocolate compound and white chocolate compound.
3. The edible candle further comprising edible decorative agents selected from vermicelli.
4. The edible candle of claim 1, wherein the fat blend is formulated to provide a melting point at or near human body temperature.
5. The edible candle of claim 1, wherein the fat blend is formulated to maintain structural integrity at room temperature and during burning.
6. A method for preparing an edible candle, the method comprising:
a) preparing a fat blend by combining effective amounts of cocoa butter, coconut oil, and rice bran wax;
b) melting the fat blend;
c) optionally, melting at least one edible flavoring agent;
d) mixing the melted fat blend with the optional melted edible flavoring agent to form a homogeneous mixture;
e) pouring the homogeneous mixture into a mold;
f) inserting an edible wick into the mixture in the mold; and
g) solidifying the mixture in the mold to form the edible candle.
7. The method of claim 9, wherein the edible wick comprises banana stem fiber.
8. The method of claim 9, further comprising inserting at least one edible decorative agent into the mixture in the mold.
9. The method of claim 9, wherein solidifying the mixture comprises refrigerating the mold at approximately 4°C.
10. The method of claim 9, wherein preparing the fat blend includes extracts of cocoa butter from cocoa beans; extracts of rice bran wax from rice bran; and extracts of coconut oil from coconuts.