FORM2
THE PATENTS ACT, 1970
(39 of 1970)
COMPLETE SPECIFICATION
(See section 10; rule 13)
1. Title of the invention. 1) Maltodextrin enriched low calorie diet ice
cream (A functional food to be patented) 2) Production technology of maltodextrin enriched low calorie diet ice Cream (A processing technology to be patented)
2. Applicant (s)
a) Name a) Marathwada Krishi Vidyapeeth, Parbhani
b) Nationality b) University Constituted Under Maharashtra Agril.
Universities (Krishi Vidyapeeth) Act 1983 MKV Parbhani c) Central Administrative Building, Krishi Nagar, Parbhani 431402 (M.S.) India
3. Preamble to the description 1. The functional foods are presently receiving
renewed interest as per the expectations of the tenet entitled "Let Food be a Medicine And Medicine Be a Food". Presently the said tenet seems to be applicable exclusively for the functional foods. Therefore the invention to be filed for patent is innovative, need base, consumer lifestyle stimulatory and market

driven. The maltodextrin low calorie diet ice cream as a functional food product and processing technology developed are feasible for filing independent patents. The maltodextrin low calorie diet ice cream as a functional food product has buildup its capacity to develop resistance and provide health claim against non communicable diseases like obesity, cardiovascular diseases and cancer. The therapeutic efficacy assessed on the basis of clinical studies recorded prominent results to provide anticipated health claims. The clinical assessment based on animal (Wistar Rats) study recorded positive impact and laid down a foundation stone for human clinical studies.
4. Description of the present invention
Field of Invention: Present investigation relates to functional food product
development and processing technology.
Background of the invention and prior art:
Maltodextrin as a corn starch base synthetic food supplement is long chain polysaccharide. Though, it is classified as a complex, but acts as a simple carbohydrate in the body. It is artificially produced by acid or enzyme hydrolysis of corn starch. It is not a long lasting energy source as that of other complex carbohydrate. Hydrolysis of starch in Maltodextrin produces around 20 dextrose units of polymer. Suitability of dextrose as a fortifying agent depends upon DE (dextrose equivalent). DE value for justifying efficacy of corn starch is in the range of 15-20. (Alexander, R. J. 1992) [DE is defined as a measure of the reducing sugar content (Chronakis, L. S., 1998)]. Maltodextrin is used to replace fat in dry or

gel form. The process for Maltodextrin production has been standardized for commercial production at faculty of food technology.
Fat rich diet increases risk of non communicable diseases like obesity, cancer and coronary heart disease. It is very important energy nutrient in diet for essential fatty acids and also to stabilize fat soluble vitamins. Risk of non communicable diseases is negotiated by intake of high fat diet and its enrichment with Maltodextrin as a fat replacer.
Maltodextrin is suitable for increasing weight through strengthening of muscle rather than deposition of fat. The functional property profile of Maltodextrin governed by browning, hygroscopicity, plasticity, sweetness, solubility, osmolality, notified its place in the diet as food supplement.
It is used in various food products as fat replacer (meats, dressing, sauces, and bakery and dairy products). Maltodextrin provides some fat analogous characteristics like moisture retention, improvement in viscosity and texture without contributing sweetness. Introduction of Maltodextrin in ice cream as cryoprotectants revolutionized the production of frozen products and desserts.
Maltodextrin inhibits lactose and ice crystal formation, prevents graininess and loss of quality, coupled with improved melting characteristics of the product. Development of fat free ice cream by maltodextrin perceived fattiness and creaminess, leading to mouth feel provided by fat in carbohydrate rich products. In this investigation efforts are made to standardize recipe for the preparation of maltodextrin enriched ice cream by using maltodextrin as indispensable fat replacer ingredient, (www.foodproductdesign.com)
Objectives of the present Invention
1. To configurate the chemical composition of maltodextrin Diet ice cream.
2. To evaluate the calorific values of ice cream.
3. To assess microbial quality to justify food safety
4. To assess therapeutic value on the basis of clinical study
Advantages
1, Development of innovative type of speciality food product (health food).
2. Utilization of maltodextrin as a modified starch to formulate high value desert food item
through techno economical mode of new product development.

3. Product development to compensate with change of life style of the consumer and provides health protection to ensure health security.
4. Commercialization of the functional foods helps in increasing GDP and acts as a driving force for modulation of agrobased industrialization.
5. This is specially designed low calorie diet ice cream to ensure dietetic manipulation of consumers suffering from obesity in the final phase of age group.
6. It will certainly helps in stimulation of existing dairy industry production profile to contribute in national GDP.
Description of the low calorie diet ice cream
Maltodextrin Enriched low calorie diet ice cream.
The maltodextrin (food supplement) fortified ice-cream was prepared by using standard recipe provided by Sukumar De (2008). The optimum concentration of maltodextrin was justified on the basis of wide range of its percent fortification in the finished products. The overall ice-cream processing technology is as follows.
Standard composition of sample is determined on the basis of percentage of added maltodextrin compensating with total solids maintaining other ingredients intact as follows.
Ingredients Contributory share (quantity)
Milk 1 lit
Cream 85 gm
Maltodextrin
Skim milk powder 74 gm
Sugar 180 gm
GMS 5 gm
CMC 3gm
Vanilla flavor 0.5 ml
Treatment Combinations
The 40 per cent fortification of maltodextrin was standardized for the preparation of quality ice cream. Hence, in this investigation. 3 analogous ice cream samples were prepared by using standard procedure viz. control without maltodextrin. three samples with 30, 40 and 50 per cent of maltodextrin. All four samples were assessed for the sensorial quality parameters.

A - (Control) with no maltodextrin
B - 30 per cent maltodextrin
C - 40 per cent maltodextrin
D - 50 per cent maltodextrin
The sensory quality assessment of ice cream samples was undertaken with the help of semi trained panel of 11 members by using 9 point hedonic scale (Gupta, 1976). The proximate analysis of ice cream was carried out for assessing the effect of maltodextrin as a variable for justifying nutritional value.
Ice cream preparation protocol
Selection of Ingredients [Milk fat (7- 8 %), Cream fat (50 %), maltodextrin (30, 40, 50%), skim milk powder (7.4%). GMS (0.5 %), CMC (0.3%), sugar (18%)]
↓
Figuring of mix
↓
Processing of mix (Ice cream mix containing 30, 40, 50 per cent maltodextrin)
↓
Pasteurization of the mix (68°C for 30 min)
↓ Homogenization (I Stage - 2500 psi and II stage - 5000 psi)
↓
Cooling and ageing (0 - 4°C for over night)
↓ Freezing (-4 to -5°C)
↓
Packaging in cups
↓ Hardening (for palatabilitv)
↓
Storage of ice cream (-15 to - 30°C)

5. Detailed Description of the present invention
Maltodextrin as a functional ingredient having whitish tint, containing 6 percent moisture, 0.6 percent ash, 0.30 g/ml bulk density and 5.5- 5.7 pH was used as a major variable ingredient. The maltodextrin as an additional ingredient was fortified (30, 40, 50 %) in standard mix of ice cream to adjust total solids. The ice cream prepared was subjected to analyze its chemical composition by following standard procedures. Maltodextrin provides 4 kcal/gm in dry form, but when maltodextrin is hydrated, stirred and cooled, a thermo reversible gel is formed, providing 1 kcal/gm. (en.wikipedia.org/wiki/maltodextrin, Nonaka 1997).
The data on chemical composition of standard and maltodextrin enriched ice cream depicted in table no. 2 and 3 indicate that fat as a determinative ingredient recorded significant reduction in its contributory share in the over all formulation of ice cream mix. Anticipatory minor difference in fat content of both the ice cream though appeared to be non satisfactory but significant difference in calorific value 63 kcal signifies the importance of maltodextrin as a fat replacer and energy reducing agent to build up its capacity as a obesity preventive food supplement. Post WTO consumers and their smartness in consumption is coiling around low calorie food value. The concluding remarks from this investigation though don't appear up to utmost satisfaction but are not far away from satisfaction. This type of observations recorded by earlier scientists provided an option to under take these studies at molecular level balance of ingredients to draw confirmatory conclusions to evolve technological hypothesis. Formulation of ice cream ingredients (Sukumar De 2008) Table-1: Standard composition of experimental ice cream

Sr. no. Ingredients Control (g) A (30% MD) (g) B (40% MD) (g) C (50% MD) (g)
1. Milk (8 % fat) 1000 1000 1000 1000
2. Cream (50 % fat) 42.5 29.75 25.5 21.25
3. Maltodextrin (DE 18) - 12.75 Value Protected 21.25
4. Skim milk powder 74 74 74 74
5. Sugar 180 180 180 180
6. GMS (Stabilizer) 5 5 5 5
7. CMC 3 3 3 3
8. Butterscotch flavor (ml) 0.5 0.5 0.5 0.5

Table-2: Calorie Evaluation of Ice cream- Ice cream without Maltodextrin

Ingredients Composition
Ingredient base
(g) Protein (g) Fat (g) Carbohydrate (g) Energy (kcal)
Milk 1000 45 80 49 1096
SMP 74 25.5 0.51 37 254.71
Sugar 180 - - 162 648
Cream (50 %) 42.5 0.85 21.25 1.36 200.09
Total 1296.8 71.38 101.76 249.36 2198.8 2199 kcal
Table-3: Maltodextrin enriched ice cream (40 % Maltodextrin)

Ingredients Composition
(g) Protein
(g) Fat
(g) Carbohydrate (g) Energy
(kcal)
Milk (8% fat) 1000 45 80 49 1096
SMP 74 25.5 0.51 37 254.71
Sugar 180 - - 162 648
Cream(50% fat) 25.5 0.51 12.75 0.81 120.03
Maltodextrin Protected value - - Protected value 17
Total 1296.5 71.01 93.26 265.81 2135.74 2136 kcal
Table-4: Chemical composition of ice cream

Sr. no. Particulars of products Analytical parameters Calorific value (Kcal)
Analysis base Calorific value (Kcal)

Carbohydrate
(%) Protein
(%) Fat (%)
Mole, base
1. Ice cream
without
maltodextrin 19.22 ±1 5.5 ±1 7.84 ±1 170 2199
2. Ice cream
with
maltodextrin 20.51=1=1 5.4±1 4.70 ±1 146 2136

Gross Ca precent C; lorie redu ilorie redi ction 24 iiction 15 63 03

Table 5: Sensorial Quality Parameters of maltodextrin enriched Ice-cream

Sample No. Colour Taste Flavour Texture Over all acceptability
A 7.79 7.64 7.50 7.57 7.79
B 7.96 7.71 7.61 7.68 7.64
C 7.98 7.72 7.62 7.69 7.73
D 7.50 7.29 7.57 7.39 7.18
*Each value is mean of 10 values

Tablc-6: Effect of maltodextrin on score of sensorial quality attributes of ice cream

Sample No. Colour Taste Flavour Texture Over all acceptability
Control (A) 7.79 7.64 7.50 7.57 7.79
30 % (B) 7.96 7.71 7.61 7.68 7.64
40% (C) 7.98 7.72 7.62 7.69 7.73
50 % (D) 7.50 7.29 7.57 7.39 7.18
* Each value is average of five determinations

Flavor as a quality attribute of ice cream
The data on effect of maltodextrin on flavor presented in Table 4 revealed that the ice cream prepared without maltodextrin (A) received highest score (7.50) for flavor followed by ice cream prepared with 40 per cent maltodextrin (C -7.62), 30 per cent (B - 7.61) and 50 per cent (D-7.57). It is surprising to note that lowest score for flavor exhibited by an ice cream containing 50 per cent maltodextrin which is contradictory against the anticipated score. (Ann M. Roland l999 and E. A. Prindiville 2000) Body and texture as quality attribute of ice cream
Data on effect of process parameters and fortification of food supplement on textural features of ice cream presented in table 4 indicate that the maltodextrin affected textural features significantly.
The data on effect of maltodextrin on texture presented in Table 4 revealed that the ice cream prepared without maltodextrin (A) received highest score (7.57) for texture followed by ice cream prepared with 40 per cent maltodextrin (C- 7.69), 30 per cent (B- 7.68) and 50 per cent (D- 7.39). It is surprising to note that lowest score for texture exhibited by an ice cream containing 50 per cent maltodextrin which is contradictory against the anticipated score. (E. A. Prindiville 2000 and Ann M. Roland 1999) Color and appearance as quality attributes of ice cream
The score for color and appearance reported to be at par. The ice-cream prepared with 40 per cent (C) maltodextrin recorded highest score followed by ice-cream prepared by 30 per cent and control sample. Lowest score of ice-cream using 50 per cent (D) maltodextrin recorded adverse effect on external appearance. (Ann M. Roland 1999 and E. A. Prindiville 2000) Taste as quality attribute of ice cream
The superior taste quality of ice-cream exhibited by 40 per cent (C-7.72) maltodextrin fortification recorded equivalent score as that of 30 per cent (B-7.71) representing negotiable range to justify critical per cent fortification. The control sample represented by overall score of 7.64 followed by 50 per cent (D-7.29) fortification of maltodextrin.( Ann M. Roland 1999 and E. A. Prindiville 2000) Overall acceptability of ice cream
The overall acceptability of maltodextrin enriched ice-cream is recorded on the basis of cumulative relative average score of other attributes responsible for its acceptability. The ice-cream prepared with 40 per cent maltodextrin recorded comparatively superior overall

acceptability over that of ice-cream prepared by 30 and 50 per cent maltodextrin fortification. (E. A. Prindiville 2000)
Table 7 Microbial quality analysis of Ice-cream

Microbial parameters Particulars of Samples
Commercial Ice-cream Vanilla I ce-cream

Standard Average Standard Average
Staphylococcus spp. lOOcfVg 24.25 l00cfu/g 28.25
E-coli 5xl02cfu/g 4x101 5xl02cfu/g 5x10'
Coli forms lOOcfu/g 1.40 lOOcfu/g 1.49
Salmonella Spp. 0/25 g ND 0/25 g ND
Total plate count of vanilla Ice-cream= 6 xlO4 against 5 x 105
( A Mendez-Vilas Ed. (2007) Communicating Current Research and Educational Topics
and Trends in Applied Microbiology)
The consumer safety of ice-cream was assessed on the basis of microbial analysis of selective organisms representing cumulative activity below 0°C temperature during storage. The probable activity enhancement was reported by earlier scientists during handling owing to its intermittent melting operations. The vanilla ice-cream subjected to microbial analysis recorded growth profile of selected organisms reported in Table 7. The data on microbial analysis specifies that the staphylococcus was present in all type of ice cream i.e. in 100 cfu/gram [A.O. Ojokoh 2006 and Joshi D. R.2004 ) and the growth of E-coil as a surveillance organism below 0°C compensates with earlier data of scientists. The standard Total Plate Count of organisms to the tune of 5 x 105 cfu/gram recorded E-coli count as 5 xlO2 cfu/gram as individual standard. The maltodextrin ice-cream E-coli count recorded (5 x 101) is far below than that of standard value (5 x 10 ). This may be associated with intensive sanitation care recorded during the preparation of Ice-cream. The coli forms count reported during the investigation is at par with values of commercial standard ice-cream (Joshi D. R. 2008). The microbial analysis process protocol at CFT does not find suitable to record presence of salmonella spp. Hence salmonella spp. were not detected in the ice-cream (Emmanuel N. Kokkinakis 2008). The E-coli in borne disease symptoms and there manifestation severity could be negotiated with the present data on the basis of it survival predominance at lower

temperature. This assessment gives future directives for microbial safety of the product. Table-8: Cost of economics of Ice-cream

Sr. No. Ingredients Quantity Control IC cost (Rs.) MD IC Cost
(Rs.)
1. Milk (lit) 1 45.00 45.00
2. Cream (g) 85 (Control) 51 (Sample) 16.13 9.78
3. Skim milk powder (g) 74 18.5 18.5
4. Sugar (g) 180 6.84 6.84
5. GMS (g) 4.0 5.0 5.0
6. CMC (g) 3.0 4.0 4.0
7. Vanilla Essence One table spoon 3.0 3.0
8. Maltodextrin 34.00 (sample) - 21
Total Cost = Rs 114/L 98.47/L 113.12/L
The cost of diet ice cream is Rs 114/L which is comparatively ess by Rs. 15. The therapeutic value effect specifying the functionality of ice-cream with respect to low calorie and risk bearing ability may negotiate with increased cost. Summery and Conclusion
In present investigation, efforts were made to judge the suitability of maltodextrin as a fat replacer in ice cream. Different levels of maltodextrin viz. 30. 40 and 50 per cent were used to replace the total fat content of ice cream. Organoleptic evaluation of ice cream recorded superiority of 40 per cent of maltodextrin fortified ice cream over that of other ice creams (30. 50 %). The calorific value reduction of 63 kcal by 40 per cent maltodextrin ice cream is encouraging. This also justified the need of sugar replacement to lower calorie content of ice cream.
Maltodextrin as a functional ingredient on the basis of its efficacy as dietary fiber and fat replacer in ice cream under lined a mile stone for production of ice cream as a diet food. In present investigation, efforts were made to judge the suitability of maltodextrin as a fat replacer in a high calorie fat based product i.e. ice cream. The results revealed that 40 per cent of fat could be replaced with maltodextrin with the least effect on the sensorial quality parameters; however total reduction in calorie content though appears to be only 63 Kcal but enrichment of ice cream with dietary fiber is complimentary to the calorie reduction and therapeutic value

effect emerged out from the clinical studies and expressed as hypothetical remarks. Clinical study concluding remarks-
• Weight Control/ modulation
• Cholesterol reduction
• Increase in High Density Lipoprotein - Beneficial
• Increase in Triglycerides- Non beneficial
Potential Efficacy of Maltodextrin as a food supplement could be justified on the basis of further toxicological studies.
LITERATURE CITED
Frazao, E (1996) The American diet: a costly health problem. Fod
Review January- April, 1-6. G.E. Inglett et al (1991) reported Maltodextrin Fat Substitute Lowers Cholesterol,
National Center for Agricultural Utilization Research. ARS, USDA.
Gordon A. Morris Ian M. Sims, Andrew J. Robertson1 and Richard H. Furneaux (2004)
Investigation into the physical and chemical properties of sodium
caseinate-maltodextrin glycol-conjugates. M el-Mougi et al (1996); Efficacy of standard glucose-based and reduced-osmolarity
Maltodextrin-based oral rehydration solutions effect of sugar
ma!absorption74(5):471-477. Nathaniel D. Fastinger et al (2008) A Novel Resistant Maltodextrin Alters
Gastrointestinal Tolerance Factors, Fecal Characteristics, and Fecal Microbiota in
Healthy Adult Humans Urbana, Illinois. Matsutani Chemical Industry Co., Ltd, Hyoga, JAPAN (K.O., S.K., D.T.G.) gcfahey@uiuc.edu Journal of the American College of
Nutrition, Vol. 27, No. 2, 356-366. Rosina Fluckiger-Isler et al (1994) Dietary Component of Malt Extract Such as
Maltodextrin, Protein and Inorganic Salt Have Distinct Effects
on Glucose Uptake and Glycogen Concentrations in Rats. Santos Ocampo PD, Bravo LC, Rogacion JM, Battad GR (1993) A randomized double-blind clinical trial of a Maltodextrin-containing oral rehydration solution in acute
infantile diarrhea Jan;16(l):23-8. Shoko Miyazato et al (2009) Aim of the study we conducted balance studies in rats to

investigate effects of resistant Maltodextrin and hydrogenated
resistant Maltodextrin on apparent mineral absorption. Eur J
Nutr (2010) 49:165-171. Yuka Kishimoto, Yuka Koshikawa, Shoko Miyazato et a! (2009) Effect of Maltodextrin
on Digestion and Absorption of Lipid. Journal of Health Science, 55 (5) 838-844, American Institute of Nutrition. Wallis G.A. et al (2005) Oxidation of Combined Ingestion of Maltodextrin and Fructose
during Exercise mar; 37 (3):426-32.
We claim for.
1) Patent for Food Product
• Functional food product- Maltodextrin enriched low calorie diet ice cream.
Standard composition of sample is determined on the basis of percentage of addec maltodextrin compensating with total solids maintaining other ingredients intact as follows,
Standard recipe
Ingredients Small scale production Pilot scale production
Milk(L) 1 100
Cream (50%) (g/kg) 85 8.5
Maltodextrin (DE 18) Protected value Protected value
Skim milk powder (g/kg) 74 7.4
Sugar(g/kg) 180 18
GMS (g/kg) 5 0.5
CMC (g/kg) 3 0.3
Vanilla flavor (Ml/L) 0.5 0.5

2) Patent for Process technology
• Processing Technology - Standard processing parameters for processing of low
calorie diet Ice cream Ice cream Process Parameters
i) Ice cream : Low calorie diet Ice cream
ii) Maltodextrin : Corn flour as a source
iii) Nature of Maltodextrin : 18-20 Dextrose equivalents
iv) Figuring speciality of mix : 40% replacement of fat
v) Homogenization : I Stage - 2500 psi and II stage - 5000 psi
vi) Pasteurization temperature : 68 C for 30 min
vii) Packaging : Cups
viii) Storage temp. (Freezing) : -18 to - 25° C
ix) Storage ability : Three months at freezing temperature
x) Functionality : Resistance against non communicable
diseases (cardiovascular diseases, cancer)
ix) Cost per litter : Rs. 114/L
x) Total plate count : 5 X 105
Therapeutic efficacy [Clinical study base ]
• To claim weight modulation (obesity reduction)
• To create resistance against cardiovascular diseases [cholesterol reduction, increase in High Density Lipoprotein (Beneficial) and triglycerides (Non beneficial)]
• Dietary fibre and fat replacer
Potential Efficacy of Maltodextrin as a functional food supplement is justified on the basis of clinical studies of wistar rats.