DESC:
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a functionalized wrapper for multi portioned edible compositions, in particular, a multi portioned, center-filled, shelf-stable packaged, edible composition.

BACKGROUND OF THE INVENTION
The invention relates more particularly to functionalized wrapper for edible products in a pre-mix format, including liquid/viscous/semi viscous, semi-solid in nature. The problems associated with such products are multi-folded. For instance, conventionally, making of such products as a pre-mix and packed onto an edible outer layer needs to be consumed as soon as possible and storing for a longer time is not recommended, since they are prone to contamination.

WO1994015484 teaches a thermostable composition comprising: a non-aqueous hydrophilic liquid and an ultrahigh surface area cellulose in sufficient quantity to heat stabilize said composition upto 450°F. This composition has an ultra-low water activity of below 0.6. The ultrahigh surface area cellulose is a member selected from the group consisting of microfibrillated cellulose, microreticulated microcrystalline cellulose, parenchymal cell cellulose, bacterial fermentation cellulose, and mixtures of these. Further, non-aqueous hydrophilic liquid is an edible polyol humectant. Thermostable fillings, according to this invention, can be either sweet or savory and are particularly useful in the production of filled bakery products such as cookies, pretzels, pastries, bread sticks, and crackers. Thermostable fillings, according to this invention, can also be used in other non-dough-based products such as filled confections having creme centers, taffy's, and caramels.

US5376388 teaches a method for packaging at least one stick of chewing gum comprising the steps of preparing a stick of chewing gum that includes a coating of an edible material that provides sufficient vapor barrier properties to provide the stick of chewing gum with a more stable moisture content at ambient conditions than a stick of chewing gum that does not include the coating, and wrapping the stick of chewing gum in a wrapper that does not include any metal foil material to create a wrapped stick of chewing gum. The coating of edible material includes an edible film chosen from the group consisting of cellulose derivatives; modified starch; dextrin; gelatin; zein; vegetable gums; proteins; edible polymers; edible plastic film; maltodextrins; polyols; low calorie carbohydrate bulking agents; shellac; and combinations thereof.

Edible films based on fruits and vegetables might be considered as dehydrated foods when it comes to legislation and stability criteria. Those films have sufficient nutrients to serve as substrates for microbial growth. Unless they are aseptically packaged within an external packaging material, stability should be maintained mainly by water removal.

US8703228 discloses a multi-component composition that includes at least one cooked saccharide portion and an elastomeric portion (e.g. gum base or chewing gum including a gum base). An individual piece of the confectionery composition may also include an outer coating or shell and/or an inner center-fill component. In some embodiments, there is provided a confectionery composition, comprising: a first portion, the first portion including a cooked saccharide component; and a second portion, the second portion including an elastomeric material; wherein the first portion comprises at least one first functional ingredient and the second portion comprises at least one second functional ingredient which is distinct from the at least one first functional ingredient. In some embodiments, the first or second functional ingredient is selected from the group comprising breath fresheners, dental care components, actives, herbals, effervescing systems, appetite suppressors, vitamins, micronutrients, mouth moistening components, throat care components, energy boosting agents, concentration boosting agents, and combinations thereof.

Hence, there is a scope for the improvement of the consumers’ experience by offering edible product with a premix content packed with right quantity, in a desired shape and size.

OBJECTS OF THE INVENTION
The following disclosure presents a simplified summary of the invention in order to provide a basic understanding of some aspects of the invention. This summary is not an extensive overview of the present invention. It is not intended to identify the key/critical elements of the invention or to delineate the scope of the invention. Its sole purpose is to present some concept of the invention in a simplified form as a prelude to a more detailed description of the invention presented later.

The object of present invention is to overcome the problems as mentioned above.

Another object is to provide a multi portioned, center-filled, shelf-stable packaged edible composition.

Other aspects, advantages, and salient features of the invention will become apparent to those skilled in the art from the following detailed description, which, taken in conjunction with the annexed drawings, discloses exemplary embodiments of the invention.

BRIEF DESCRIPTION OF ACCOMPANYING FIGURES
Figure 1 shows the data on the extended shelf life of the composition of the present invention.

SUMMARY OF THE INVENTION
Accordingly, the present invention provides a multi portioned edible composition comprising at least two portions, namely, (i) inner portion and (ii) outer portion, said inner portion comprising a center-filled, pre-mix and being packed into said outer portion, said outer portion comprising a functionalized wrapper, wherein said pre-mix comprises a wet mixture and a dry mixture; said dry mixture being in the range of 5% to 95%; and said functionalized wrapper having an extended shelf life, a moisture content from 6 % to 15 % and a thickness in the range of 0.2 mm to 2 mm.

According to another aspect of the present invention there is provided a functionalized wrapper for wrapping edible constituents and providing enhanced shelf life; said edible constituents comprising wet mixture, dry mixture or a combination thereof and said wrapper comprising fruit pulp, pectin, biopolymer and its derivatives-based film forming agent, edible film-forming polymer, starch and its derivatives, sugars, maltodextrins, glucose, fructose, invert sugars, fruit and vegetable fibers, hydrophobic materials, emulsifiers, coloring agents, pH adjusting agents and combinations thereof.

DETAILED DESCRIPTION OF THE INVENTION
The following description is provided to assist in a comprehensive understanding of various embodiments of the present disclosure as defined by the claims and their equivalents. It includes various specific details to assist in that understanding, but these are to be regarded as merely exemplary. Accordingly, those of ordinary skill in the art will recognize that various changes and modifications of the various embodiments described herein can be made without departing from the scope and spirit of the present disclosure. In addition, descriptions of well-known functions and constructions may be omitted for clarity and conciseness.

The terms and words used in the following description and claims are not limited to the bibliographical meanings, but, are merely used by the inventor to enable a clear and consistent understanding of the present disclosure. Accordingly, it should be apparent to those skilled in the art that the following description of various embodiments of the present disclosure is provided for illustration purpose only and not for the purpose of limiting the present disclosure as defined by the appended claims and their equivalents.

It is to be understood that the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, a reference to "a component surface" includes a reference to one or more of such surfaces.

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 various embodiments belong. Further, the meaning of terms or words used in the specification and the claims should not be limited to the literal or commonly employed sense but should be construed in accordance with the spirit of the disclosure to most properly describe the present disclosure.

The terminology used herein is for the purpose of describing particular various embodiments only and is not intended to be limiting of various 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" and/or "comprising" used herein specify the presence of stated features, integers, steps, operations, members, components, and/or groups thereof, but do not preclude the presence or addition of one or more other features, integers, steps, operations, members, components, and/or groups thereof. Also, expressions such as "at least one of," when preceding a list of elements, modify the entire list of elements and do not modify the individual elements of the list.

The present disclosure will now be described more fully with reference to the accompanying drawings, in which various embodiments of the present disclosure are shown. The present disclosure may, however, be embodied in many different forms and should not be construed as being limited to the various embodiments set forth herein, rather, these various embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the present disclosure. Furthermore, a detailed description of other parts will not be provided not to make the present disclosure unclear. Like reference numerals in the drawings refer to like elements throughout.

The term “extended shelf life” used in the specification means stability of the edible functional wrapper alone or as a wrapping of the pre-mix composition (provided the pre-mix composition has extended shelf life) in the packaged format for longer period of time.

The functional wrapping material, because of its extended shelf life, can be used, for example, as a wrapping material for making the traditional “paan.”

When a fresh betel leaf wrapped mouth freshening product cannot be stored for more than two days in ambient condition. The fresh betel leaf, which has more than 80 % water in it will develop microbial growth and will spoil. The “paan” product with the functional wrapper of the present invention can be stored with the packaging structure for more than 3 months in ambient condition without any microbial growth or spoilage of the product.

The term “functionalized wrapper” used in the present invention signifies a wrapper, sheet, paper, layer, foil, leaf/leaflets and the like.

The term “enhanced sensorial characteristics” used in the specification signifies the consumers’ perception while consuming the edible composition.

The functional wrapping material can be made to suit the requirement of the final product for example, the coolness of the product can be increased by adding cooling agent in the functional wrapper.

The wrapping material and its versatile potential to generate desired sensory attributes, can be made according to the user acceptable freshness or any other characteristics of the inner filling.

The term “center-filled pre-mix” used in the specification signifies anything on which the functional overwrap has been put. The pre-mix can be a single material or a mixture of multiple components. The pre-mix can be sold separately or can be mix at the time of making the final product. As an example of the use of the functional wrapper, the functional wrapper can be used to wrap the traditional mouth freshener wherein the traditional mouth freshener might be a mixture of rose petals, sugar, pieces of dry fruits, pieces of spices, flavor and other such ingredients in a specific mixing ratio.

The traditional mouth freshener used herein as an example contains a wet mixture and a dry mixture.

The wet mixture consists of gulkand (? 79 %), Sugar powder (? 8 %), fructose powder ( ?8 %), glycerin ( ?5 %), flavor (? 0.4 %).

The dry mixture consists of anise seeds ( ? 6 %), cardamom powder ( ?0.4 %), split coriander (?6 %), candied papaya ( ?44.5%), dry dates (?18.5 %), desiccated coconut (?18.5 %), dehydrated betel leaves (?6 %), flavor (?0.15 %).

Other ingredients such as solid and liquid filled granules, plant-based materials such as tea powder, coffee extract powder, etc. can be either added in wet mix or in dry mix based upon the processing ease.

The term “water activity of outer layer/ pre-mix” used in the specification means the ratio between the vapor pressure of the outer layer/ pre-mix itself, when in a completely undisturbed balance with the surrounding air media, and the vapor pressure of distilled water under identical conditions.

The water activity of the outer layer of the present invention can be modified to match the water activity requirement of the inner pre-mix to reduce the moisture migration from one portion of the product to the other portion of the product.

The present invention provides an edible packaged composition with a pre-mix content in a specific shape, size and quantity. The packaged edible composition further comprises a functionalized wrapper, which is made suitable for packing edible contents of any forms such as powdery, granules of different particle size including viscous types. Such wrappers are designed specifically to hold the right quantity and can be molded into a desired shape and size.

A multi portioned edible composition comprises of at least two portions, viz., inner and outer portion. The inner portion, mainly comprises a pre-mix content which is packed into the outer layer which offers a tasteful and more enhanced sensorial experience to the consumer.

The said outer layer is a functionalized wrapper to hold pre-mix contents of any desired forms such as powdery, granules including viscous types, which is suitable for longer storing conditions. The said wrapper comprises a desired moisture content, acceptable pliability and thickness to hold the inner pre mix contents.

The said functional wrapping material has a moisture content of 6-15 % to meet the specific requirements of the intended applications. For example, a moisture content of 12-15 % is required to have suitable pliability of the functional wrapper to fold and form the shape of the final product along with the pre-mix. Significantly higher moisture will make the wrapping material difficult to store and handle to make the final product.

The inventors of the present invention have found that the functional wrapper develops cracks and breaks at a moisture content less than 6%.

The functional wrapper can be of any thickness and the thickness will be decided based upon the intended application. The present invention found wrapper thickness less than 0.2 mm difficult to use in the machine whereas wrapper thickness more than 2 mm can impart the sensory of the pre-mix.

The composition according to the present invention possesses good pliability which means the composition does not break while folding at the moisture content of 6-15 %.

The term functionalized wrapper refers to its contribution toward enhancing shelf life of the product, improves the mouth freshening attributed due to the potential to impart any characteristic attributes. Also, the wrapper enhances chewability of the overall product which enhances consumers’ satisfaction.

In a preferred embodiment, the functionalized wrapper composition comprising at least fruit pulp, pectin, biopolymer and its derivatives-based film forming agent, starch and its derivatives, sugars, maltodextrins, glucose, fructose, invert sugars, fruit and vegetable fibers, acids and acid buffers, humectant and oils, alone or in different combinations.

According to a preferred embodiment of the present invention, the constituents and their respective amounts in the functionalized wrapper is shown in Table 1.

Table 1: The functionalized wrapper composition and its wt%
Ingredients Wt % (upto)
Fruit pulp 80
HPMC 50
Starch 5
CMC 5
Liquid glucose 20
Sugar 20
Maltodextrin 40
Pectin 2
pH buffer 2
Color 1
Flavor 0.6
Fat 6
Emulsifier 3

Also, the wrapper can also be prepared from an edible film-forming polymer such as hydroxypropyl methylcellulose (HPMC). Other film-formers which are commonly used include edible polymers, including carboxymethylcellulose, methylcellulose, guar gum, locust bean gum, xanthan gum, carrageenan, algins, propylene glycol, pectins, gum arabic, native starches including corn starch, waxy maize starch, high amylose corn starch, potato, tapioca, rice and wheat starch, modified starches including acid modified, bleached, oxidized, esterified, etherified, crosslinked, and enzymatically treated starches; starch hydrolyzed products including maltodextrin; protein including gelatin, casein, salts of casein, whey, and protein derived from soybeans; polymers including polyvinyl pyrrolidone, methacrylate copolymer, carboxyvinyl copolymers, polydextrose or mixtures of the foregoing.

The functional wrapper composition comprises hydrophobic materials selected from oil and fat from plant origin such as palm oil, palm kernel oil, cocoa butter substitute, etc.

The functional wrapper contains hydrophobic material such as plant oil or fat from plant origin for – provide the required texture to the product, improve moisture barrier properties, etc.
In one embodiment, the functional wrapper contains around 5 % palm kernel oil, more preferably around 3 % palm kernel oil and most preferably less than 1 % palm kernel oil.

The functional wrapper composition may comprise emulsifier such as lecithin and GMS alone or in combination with multiple emulsifiers.

Emulsifier helps to stabilize the hydrophobic materials in the functionalized wrapper making slurry. The emulsifiers selected for the functionalized wrapper are plant derivatives such as soy lecithin and GMS. In a recipe of the functionalized wrapper, the emulsifier is added in the range of not more than 2 %, more preferably less than 1 % and most preferably less than 0.5 %.

The functional wrapper composition may further comprise coloring material such as leaf green, etc. to meet the aesthetic of the final product. The functionalized wrapper might also contain coloring agent to meet the aesthetic requirement of the final product. The coloring agent might be natural or artificial, may a mixture of different coloring agent, and may contain in the recipe not more than 2 %, more preferably not more than 1.5 % and most preferably not more than 1.2 %.

The functional wrapper composition may also comprise pH adjusting material such as potassium carbonate. The pH adjusting agent shall be as per the final product. In a preferred embodiment, for the traditional paan, the pH adjusting agent shall be not more then 3 %, more preferably shall not be more than 2 % and most preferably shall not be more than 1.5 %.

The functional wrapper composition may comprise other active ingredients such as tea extract, coffee extract, etc.

Other ingredients may be included, for example, flavor may also be included in the functionalized wrapper.

In another preferred embodiment, said center filled pre-mix is selected from highly viscous, sticky, semi solid, powdery, granules of various particle size, mixture of solids, semi-solids, slurry alone and/or a combination thereof.

The inner filling pre-mix is a mixture and may contain rose petals, sugar, pieces of dry fruits, pieces of spices, flavor and other such ingredients in a specific mixing ratio.

In a preferred embodiment, the outer layer has a suitable moisture content; pliability; colour; texture; flavor; texture and thickness.

In another embodiment, the outer layer might have a coating layer of other materials such as cocoa based products, garnishing elements, coating with food grade silver, gold, etc.

In a preferred embodiment, the outer layer has thickness in between 0.2 mm to 2 mm, more preferably in between 0.4 mm to 1.0 mm and most preferably having thickness in between 0.4 mm to 0.8 mm.

In further embodiment, the outer layer is packed by a means of heat sealing, self-adhering, edible glue, pressing and forming and the like.

In another preferred embodiment, the water activity of the said outer layer is less than 0.7.

In another embodiment, the outer layer has moisture content less than 15 %.

In an embodiment, the center filled premix has the water activity less than 0.7.

In another embodiment, the center filled premix has the moisture content less than 30%.

In another preferred embodiment, the center filled premix has a particle size between 0.2 mm to 5 mm.

Another embodiment of present invention discloses that the edible composition has a volume of less than 150 cc.

Another embodiment of present invention discloses that the edible product composition can be selected from any geometrical shapes.

The multi portioned/center filled edible composition has extended shelf life and user acceptable sensorial characteristics.

The functional wrapper of the present invention, can stay consumable for more than 3 months in packaged format in ambient condition.

In one of the embodiments, the functionalized wrapper of the present invention is infused with atleast one selected from flavoring oil, oils, sugar, salt, micro granules, granules, capsules, microcapsules, herbal/natural/ synthetic actives and a combination thereof to be used as a food supplement when added with functional actives, taste/flavor enhancer, appetizers, for the user per their choice. Capsules or microcapsules comprising flavored oil or actives can also be infused on the wrapper per se for specific uses. For example, the wrapper can be infused with masala additives or flavors or taste enhancers to be added onto the ready to eat food products. The functional wrapper can be made either manually or through industrially known methods / processes.

The present invention is now being illustrated by way of non-limiting examples.

Example 1
Table 2, 3, 4 and 5 illustrates the composition of the functional wrapper, center filled Pre-Mix, Wet Mix and Dry mix in accordance with the present invention. The functionalized wrapper is made by the known industrial methods.

(A) Composition of the functional wrapper:
Table 2
Materials Quantity
Dehydrated fruit pulp sheet 88
Sugar 4
Liquid glucose (?83-degree Brix) 6
Potassium Carbonate 0.25
Palm oil 1.2
Lecithin 0.07
Mono and diglyceride of vegetable fatty acid 0.05
Flavour 0.005
Colour 0.004

(B) Composition of the centre filled Pre-Mix
Table 3
Material Qty
Wet Mix 60 %
Dry mix 40 %

(C) Composition of Wet Mix
Table 4
Material Qty
Gulkand 79
Sugar 7.5
Fructose 7.5
Glycerin 4.85
Flavor 0.15
Colour 1

(D) Composition of Dry mix
Table 5
Material Qty
Saunf (Anise seeds) 5.5
Cardomam seeds 0.4
Dhana daal 5.5
Candied Papaya 44.5
Cut Dates 18.5
Desiccated Coconut (Toasted) 18.5
Betel Leaf (Madras) 5.5
Flavor 1.5

Example 2
Comparative data to demonstrate “extended shelf life” of the “traditional paan” product with the product of the present invention, wrapped with the functionalized wrapper.

Traditional Meetha paan is made using the known ingredients in the paan industry. Fresh betel leaf is taken for the control sample and functional wrapper of the present invention wrapping up the (centre filled pre mix) is used for the sample-1 (composition same as in example 1).

Methodology:
Both the control and sample paan were made and packed in 36-micron metalized BOPP pack and studied for the shelf life analysis.

Upon analysis, it was found that the control sample turned out to be not consumable in very 3rd day of the study, when kept in 25 deg C and 65 % RH condition in packaged format whereas the product wrapped with the functional wrapper, remained consumable over the entire course of the study (for atleast 90 days) as evident in Figure 1.
,CLAIMS:1) A multi portioned edible composition comprising at least two portions, namely,
(i) inner portion and
(ii) outer portion,
said inner portion comprising a center-filled, pre-mix and being packed into said outer portion,
said outer portion comprising a functionalized wrapper,
wherein said pre-mix comprises a wet mixture and a dry mixture;
said dry mixture being in the range of 5% to 95%; and
said functionalized wrapper having an extended shelf life, a moisture content from 6 % to 15 % and thickness in the range of 0.2 mm to 2 mm.

2) The multi portioned edible composition as claimed in claim 1, wherein said functionalized wrapper comprises at least fruit pulp, pectin, biopolymer and its derivatives-based film forming agent, edible film-forming polymer, starch and its derivatives alone or in combination of the above ingredients.

3) The multi portioned edible composition as claimed in claim 1, wherein said functionalized wrapper comprises sugars, maltodextrins, glucose, fructose, invert sugars, fruit and vegetable fibers, acids and acid buffers, humectant, oils, flavour, emulsifiers, actives and combinations thereof.

4) The multi portioned edible composition as claimed in the claim 2, wherein said edible film-forming polymer is selected from hydroxypropylmethylcellulose (HPMC), carboxymethylcellulose, methylcellulose, guar gum, locust bean gum, xanthan gum, carrageenan, algins, propylene glycol, pectins, gum arabic, native starches including corn starch, waxy maize starch, high amylose corn starch, potato, tapioca, rice and wheat starch, modified starches including acid modified, bleached, oxidized, esterified, etherified, crosslinked, and enzymatically treated starches; starch hydrolyzed products including maltodextrin; protein including gelatin, casein, salts of casein, whey, and protein derived from soybeans; polymers including polyvinyl pyrrolidone, methycrylate copolymer, carboxyvinyl copolymers, polydextrose and mixtures thereof.

5) The multi portion edible composition as claimed in claim 1, wherein said pre-mix is selected from highly viscous, sticky, semi solid, powdery, granules of various particle size, mixture of solids, semi-solids, slurry or combinations thereof.

7) The multi portioned edible composition as claimed in any of the preceding claims, wherein said outer portion is packed by a means of heat sealing, self-adhering, edible glue, pressing and forming and the like.

8) The multi portioned edible composition as claimed in any of the preceding claims, wherein the water activity of said wrapper is less than 0.7.

9) The multi portioned edible composition as claimed in any of the preceding claims, wherein said wrapper has a moisture content less than 15 %.

10) The multi portioned edible composition as claimed in any of the preceding claims, wherein said center filled premix has the water activity less than 0.7.

11) The multi portioned edible composition as claimed in any of the preceding claims, wherein said center filled premix has the moisture content less than 30%.

12) The multi portioned edible composition as claimed in any of the preceding claims, wherein said edible composition has a volume of less than 150 cc.

13) The multi portioned edible composition as claimed in any of the preceding claims, wherein said edible composition is in a suitable shape selected from triangle, square, sphere and the like.

14) The multi portioned edible composition as claimed in any of the preceding claims, wherein said composition has an extended shelf life of more than 3 months in packaged condition.

15) A functionalized wrapper for wrapping edible constituents and providing enhanced shelf life;
said edible constituents comprising wet mixture, dry mixture or a combination thereof and
said wrapper comprising fruit pulp, pectin, biopolymer and its derivatives-based film forming agent, edible film-forming polymer, starch and its derivatives, sugars, maltodextrins, glucose, fructose, invert sugars, fruit and vegetable fibers, hydrophobic materials, emulsifiers, coloring agents, pH adjusting agents and combinations thereof.

16) The functionalized wrapper as claimed in claim 15, wherein further comprises atleast one from flavoring oil, oils, sugar, salt, micro granules, granules, capsules, microcapsules, herbal/natural/ synthetic actives, taste enhancers, flavor enhancers, masala additives for the ready to eat products and/or combination thereof.