Description:FORM 2
THE PATENT ACT, 1970
(39 of 1970)
COMPLETE SPECIFICATION
(See section 10; rule 13)
Self-preserving syrup blend and preparation thereof
GD Goenka University, Sohna Gurugram Road,
Sohna, Haryana, India, 122103
The following specification fully and particularly describes the invention and a method to carry out the same.
FIELD OF INVENTION
The present invention relates to the food technology field, particularly relates to self-preserving syrup blend derived from mango, citrus, Aloe vera, and ginger and a method to obtain the same.
BACKGROUND OF INVENTION
Fruit juice is the juice obtained by pressing healthy mature fruit, and beverages using fruit juice as the raw material (hereunder referred to as “fruit juice-containing beverages”) include non-alcoholic beverages such as soft drinks and the like, and alcoholic beverages such as wines and liqueurs.
In recent years, there has been an increasing demand for natural beverages that are not only rich in nutrients but also possess therapeutic and medicinal properties. This shift is driven by changing consumer lifestyles, growing health consciousness, and an enhanced purchasing capacity. Consumers are now seeking out beverages made from fruits, medicinal plants, and spices, which offer a combination of nutritional value, medicinal benefits, and appealing flavors. This trend has created a demand for beverages that can meet the expectations of both national and international markets.
Traditional syrup blends often rely on artificial preservatives to maintain stability and prolong shelf life. However, with rising concerns over artificial additives, there is a growing need for natural, self-preserving beverages that do not compromise on quality, taste, or health benefits. The development of a self-preserving syrup blend derived from mango, citrus, Aloe vera, and ginger addresses this need by offering a natural, nutrient-rich beverage with medicinal and functional properties, while adhering to the Food Products Order (FPO) of 1955.
The invention focuses on creating a syrup blend using mango (Mangifera indica L.), citrus (Citrus aurantifolia Swingle), Aloe vera (Aloe barbadensis Miller.), and ginger (Zingiber officinalis Rosc.) that not only retains the organoleptic qualities but also provides an extended shelf life without the need for synthetic preservatives. The research aims to provide a solution to the growing demand for healthier, natural beverages by offering a product that is easy to store and maintain under ambient conditions. This syrup blend represents a significant advancement in the field of natural, self-preserving
beverages.
OBJECTIVES OF THE INVENTION
The present invention has been developed in response to the present state of the art, and in particular, in response to the problems and needs in the art that have not yet been fully solved by currently available techniques and processes.
Accordingly, the present invention has been developed to provide a Self-preserving syrup blend and preparation thereof
Therefore, the current invention successfully overcoming all of the above-discussed shortcomings present in the art.
o To formulate a self-preserving syrup blend using 55% mango pulp, 25% citrus juice, 10% Aloe vera gel, and 10% ginger juice that offers a balanced combination of flavors, nutrients, and natural preservative qualities.
o To ensure the syrup maintains acceptable quality and stability for up to five months under ambient storage conditions (20.1-29.4°C), whether stored in glass or polypet bottles.
o To evaluate the chemical composition and nutrient content of the key ingredients—mango, citrus, Aloe vera, and ginger—in terms of Total Soluble Solids (TSS), sugars (reducing and non-reducing), acidity, and vitamin content.
o To achieve optimal organoleptic qualities in the syrup with 25% fruit juice content, 70% Total Soluble Solids (TSS), and 1.20% acidity, ensuring a palatable, stable, and consumer-friendly product.
o This invention aims to meet consumer demand for natural, nutrient-rich beverages with extended shelf life and enhanced flavor.
How the foregoing objects are achieved will be clear from the following brief description. In this context, it is clarified that the description provided is non-limiting and is only by way of explanation. Other objects and advantages of the invention will become apparent as the foregoing description proceeds, taken together with the accompanying drawings and the appended claims.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts in a simplified format that is further described in the detailed description of the invention. This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
According to an aspect of the present invention relates to development of a self-preserving syrup blend made from natural ingredients, specifically mango pulp (55%), citrus juice (25%), Aloe vera gel (10%), and ginger juice (10%). This composition is designed to meet consumer demands for natural, nutrient-rich beverages with medicinal and therapeutic properties. The syrup is stable for up to five months when stored at ambient temperatures (20.1-29.4°C), making it a commercially viable product for both national and international markets.
To further clarify the advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended figures. It is appreciated that this figure depicts only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying figure.
BRIEF DESCRIPTION OF FIGURES
These and other features, aspects, and advantages of the present invention will become better understood when the following detailed description is read with reference to the accompanying figures in which like characters represent like parts throughout the figures, wherein:
Figure 1, illustrates a view of Syrup at the time of storage into glass for the present invention.
Figure 2, illustrates a view of Syrup after five months of storage into glass for the present invention.
Further, skilled artisans will appreciate that elements in the figures are illustrated for simplicity and may not have been necessarily been drawn to scale. For example, the flowcharts illustrate the method in terms of the most prominent steps involved to help to improve understanding of aspects of the present invention. Furthermore, in terms of
the construction of the device, one or more components of the device may have been represented in the figures by conventional symbols, and the figures may show only those specific details that are pertinent to understanding the embodiments of the present invention so as not to obscure the figures with details that will be readily apparent to those of ordinary skill in the art having benefit of the description herein.
DETAILED DESCRIPTION OF THE INVENTION
For the purpose of promoting an understanding of the principles of the invention, reference will now be made to the embodiment illustrated in the figures and specific language will be used to describe the same. It will nevertheless be understood that no limitation of the scope of the invention is thereby intended, such alterations and further modifications in the illustrated system, and such further applications of the principles of the invention as illustrated therein being contemplated as would normally occur to one skilled in the art to which the invention relates.
It will be understood by those skilled in the art that the foregoing general description and the following detailed description are exemplary and explanatory of the invention and are not intended to be restrictive thereof.
Reference throughout this specification to “an aspect”, “another aspect” or similar language means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrase “in an embodiment”, “in another embodiment” and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment.
The terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of steps does not include only those steps but may include other steps not expressly listed or inherent to such process or method. Similarly, one or more devices or systems or elements or structures or components proceeded by "comprises... a" does not, without more constraints, preclude the existence of other devices or other systems or other elements or other structures or other components or additional devices or additional systems or additional elements or additional structures or additional components.
Unless otherwise defined, all technical and scientific terms used herein have the same
meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The system, methods, and examples provided herein are illustrative only and not intended to be limiting.
The terms “a” and “an” herein do not denote a limitation of quantity, but rather denote the presence of at least one of the referenced items.
The terms “having”, “comprising”, “including”, and variations thereof signify the presence of a component.
Now the present invention will be described below in detail with reference to the following embodiment.
Source of biological materials
The mango (Mangifera indica L.) pulp, citrus (Citrus aurantifolia Swingle) juice, Aloe vera (Aloe barbadensis Miller.) gel, and ginger (Zingiber officinalis Rosc.) juice. is purchased from local market of Gurugram, India.
EXAMPLES
Example 1: Method of Preparation of syrup composition
The syrup is composed of:
Mango (Mangifera indica L.) pulp (55%): Mangoes provide high levels of Total Soluble Solids (TSS), which contribute to the sweetness and body of the syrup. Mango pulp contains 19% TSS, 4.24% reducing sugars, 12.66% non-reducing sugar, and 16.90% total sugars. It is also rich in vitamin A (2650.17 I.U.) and vitamin C (17.33 mg/100g), and has a moderate acidity level of 1.36%.
Citrus (Citrus aurantifolia Swingle) juice (25%): Citrus juice, specifically from kagzi lime, complements the mango by adding a refreshing tartness and boosting the vitamin C content. It contains 5% TSS, 7.68% acidity, 59.80 mg/100 ml of vitamin C, and small amounts of vitamin A (2.78 I.U.). The juice also includes 1.43% reducing sugars, 1.08% non-reducing sugar, and 2.51% total sugars.
Aloe vera (Aloe barbadensis Miller.) gel (10%): Aloe vera is known for its medicinal and soothing properties. While it contributes a small amount of TSS (1.88%) and sugars (0.53% reducing, 1.18% non-reducing, 1.71% total), its primary role in the
syrup is to provide health benefits, including aiding digestion and boosting hydration. Aloe vera contains 2.53 mg/100g of vitamin C, but no vitamin A.
Ginger (Zingiber officinalis Rosc.) juice (10%): Ginger adds a spicy flavor and additional medicinal properties to the blend. It contains low levels of TSS (2.20%), reducing sugars (0.63%), non-reducing sugar (1.12%), and total sugars (1.75%), along with a modest amount of vitamin C (1.90 mg/100g). It has a low acidity (0.26%) and contains no vitamin A.
Example 2: Analysis for nutritional content
Through various tests and experiments, a blend of 55% mango pulp, 25% citrus juice, 10% Aloe vera gel, and 10% ginger juice was identified as the best combination for syrup preparation. This blend, demonstrated optimal sensory qualities, with a pleasant balance of sweetness, acidity, and flavor. The syrup contains 25% fruit juices, 70% TSS, and 1.20% acidity, which contribute to its appealing taste and stability.
Example -3: Storage and Shelf Life
The storability of the syrup was evaluated over a period of five months under ambient conditions (20.1-29.4°C), stored in both glass and polypet bottles. The results showed that while some changes occurred during storage (an increase in TSS, acidity, reducing sugars, and total sugars), the syrup maintained an acceptable quality. Vitamin A, vitamin C, non-reducing sugars, and overall sensory quality declined over time, but the product remained within acceptable limits for consumer use.
The composition's ability to maintain quality over a prolonged period without preservatives adds significant value to the product, catering to health-conscious consumers looking for natural beverages.
While the invention has been described with respect to specific composition which include presently preferred modes of carrying out the invention, those skilled in the art will appreciate that there are numerous variations and permutations of the above described embodiments that fall within the spirit and scope of the invention. It should be understood that the invention is not limited in its application to the details of construction and arrangements of the components set forth herein.
Variations and modifications of the foregoing are within the scope of the present invention. Accordingly, many variations of these embodiments are envisaged within the scope of the present invention.
The foregoing descriptions of specific embodiments of the present invention have been presented for purposes of description. They are not intended to be exhaustive or to limit the present invention to the precise forms disclosed, and obviously many modifications and variations are possible in light of the above teaching.
The embodiments were chosen and described in order to best explain the principles of the present invention and its practical application, and to thereby enable others skilled in the art to best utilize the present invention and various embodiments with various modifications as are suited to the particular use contemplated. It is understood that various omissions and substitutions of equivalents are contemplated as circumstances may suggest or render expedient, but such omissions and substitutions are intended to cover the application or implementation without departing from the spirit or scope of the present invention.
CLAIMS
We Claim,
1. A self-preserving syrup blend composition comprising 55 percent mango (Mangifera indica L.) pulp, 25 percent citrus (Citrus aurantifolia Swingle) juice, 10 percent Aloe vera (Aloe barbadensis Miller.) gel, and 10 percent ginger (Zingiber officinalis Rosc.) juice.
2. The composition as claimed in claim 1, wherein syrup maintained acceptable quality for a storage duration of five months under ambient conditions (20.1-29.4°C) when stored in both glass and polypet bottles.
3. The composition as claimed in claim 1, wherein mango contain significant levels of Total Soluble Solids (19.00 percent), reducing sugars (4.24 percent), non-reducing sugar (12.66 percent), total sugars (16.90 percent), vitamin-A (2650.17 I.U.), vitamin-C (17.33 mg/100g), along with moderate acidity (1.36 percent).
4. The composition as claimed in claim 1, wherein Citrus (kagzi lime juice) exhibits moderate levels of Total Soluble Solids (5.00 percent), acidity (7.68 percent), vitamin-C (59.80 mg/100 ml), vitamin-A (2.78 I.U.), reducing sugars (1.43 percent), non-reducing sugar (1.08 percent), and total sugars (2.51 percent).
5. The composition as claimed in claim 1, wherein ginger contains lower amounts of Total Soluble Solids (2.20 percent), reducing sugars (0.63 percent), non-reducing sugar (1.12 percent), total sugars (1.75 percent), vitamin-C (1.90 mg/100g), acidity (0.26 percent), and vitamin-A (0.00 I.U.).
6. The composition as claimed in claim 1, wherein aloe vera gel exhibits the lowest levels of Total Soluble Solids (1.88 percent), reducing sugars (0.53 percent), non-reducing sugar (1.18 percent), total sugars (1.71 percent), vitamin-C (2.53 mg/100g), acidity (0.24 percent), and vitamin-A (0.00 I.U.).
7. The composition as claimed in claim 1, wherein syrup exhibits optimal organoleptic qualities, with 25% fruit juices, 70% Total Soluble Solids, and 1.20% acidity.
Dated, this ........................
G D Goenka University
APPLICANT
ABSTRACT
Self-preserving syrup blend and preparation thereof
The invention relates to a self-preserving syrup blend composition comprising 55% mango (Mangifera indica L.) pulp, 25% citrus (Citrus aurantifolia Swingle) juice, 10% Aloe vera (Aloe barbadensis Miller) gel, and 10% ginger (Zingiber officinalis Rosc.) juice. The syrup maintains its quality for five months under ambient storage conditions (20.1-29.4°C) in both glass and polypet bottles. The composition features a balance of Total Soluble Solids (70%), 1.20% acidity, and 25% fruit juice content, ensuring desirable organoleptic qualities. The nutritional content is significant, with mango contributing high levels of vitamin-A and sugars, citrus offering a rich vitamin-C profile, and ginger and aloe vera providing additional nutritional benefits. This formulation is designed to offer an extended shelf life without the need for preservatives, while maintaining flavor and nutritional integrity. , Claims:We Claim,
1. A self-preserving syrup blend composition comprising 55 percent mango (Mangifera indica L.) pulp, 25 percent citrus (Citrus aurantifolia Swingle) juice, 10 percent Aloe vera (Aloe barbadensis Miller.) gel, and 10 percent ginger (Zingiber officinalis Rosc.) juice.
2. The composition as claimed in claim 1, wherein syrup maintained acceptable quality for a storage duration of five months under ambient conditions (20.1-29.4°C) when stored in both glass and polypet bottles.
3. The composition as claimed in claim 1, wherein mango contain significant levels of Total Soluble Solids (19.00 percent), reducing sugars (4.24 percent), non-reducing sugar (12.66 percent), total sugars (16.90 percent), vitamin-A (2650.17 I.U.), vitamin-C (17.33 mg/100g), along with moderate acidity (1.36 percent).
4. The composition as claimed in claim 1, wherein Citrus (kagzi lime juice) exhibits moderate levels of Total Soluble Solids (5.00 percent), acidity (7.68 percent), vitamin-C (59.80 mg/100 ml), vitamin-A (2.78 I.U.), reducing sugars (1.43 percent), non-reducing sugar (1.08 percent), and total sugars (2.51 percent).
5. The composition as claimed in claim 1, wherein ginger contains lower amounts of Total Soluble Solids (2.20 percent), reducing sugars (0.63 percent), non-reducing sugar (1.12 percent), total sugars (1.75 percent), vitamin-C (1.90 mg/100g), acidity (0.26 percent), and vitamin-A (0.00 I.U.).
6. The composition as claimed in claim 1, wherein aloe vera gel exhibits the lowest levels of Total Soluble Solids (1.88 percent), reducing sugars (0.53 percent), non-reducing sugar (1.18 percent), total sugars (1.71 percent), vitamin-C (2.53 mg/100g), acidity (0.24 percent), and vitamin-A (0.00 I.U.).
7. The composition as claimed in claim 1, wherein syrup exhibits optimal organoleptic qualities, with 25% fruit juices, 70% Total Soluble Solids, and 1.20% acidity.