Note: Descriptions are shown in the official language in which they were submitted.
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A PALATABLE COCONUT OIL FOOD SUPPLEMENT'
Technical Field of the Invention
This invention relates to food supplements, particularly, a coconut food
supplement with improved palatability.
Background of the Invention
Coconut oil is a mixture of edible unsaturated and saturated oils which
can be extracted from mature coconut meat. Coconut oil is conventionally used
for baking and cooking. A few years ago, it was discovered that coconut oil
has
nutritional and therapeutic effects beneficial to the human body which are
being
lo attributed to its unusually unique mixture of natural fatty acids that are
quite
different from those found in other seeds or nuts such as olives, palm nut,
corn,
rape-seed, etc.
The amount of unsaturated oil is considerably low compared to the
highly beneficial saturated oil found in coconut oil. Recent studies show that
coconut oil contains about 96% saturated fats comprising of short, medium,
and long-chain fatty acids, the most abundant of which are medium chain fatty
acids called lauric acid. The high amount of saturated fats in coconut oil
makes
it superior over oils extracted from other seeds or nuts.
Lauric fatty acid comprises about 50% - 57% of the fatty acids in coconut
oil which is biologically converted to fatty acid monolaurin by the human
body.
The fatty acid monolaurin accounts for the various beneficial and therapeutic
effects of coconut oil to the body. Monolaurin fatty acid had been found to
have
adverse effects on a variety of microorganisms including bacteria, yeast,
fungi,
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and enveloped viruses. It destroys the lipid membrane of such enveloped
viruses as HIV, measles, Herpes simplex virus (HSV-1), influenza and
cytomegalovirus (CMV).
Another fatty acid naturally found in coconut oil is capric acid which is
about 7% of coconut oil fat content. This acid is also found to stimulate anti-
microbial activity.
In some studies, it was shown that a daily diet of coconut oil promotes
weight loss and prevents heart disease. Short- and medium-chain fatty acids in
coconut oil, are absorbed directly through the portal vein to the liver, where
lo they are immediately available to the body. In other words, most of the
saturated fat in coconut oil is easily digestible and converted into quick
energy.
And these types of fatty acids are less likely to cause obesity because they
are
immediately used by the body and have no opportunity to be stored. Other
studies have shown that coconut oil has anti-oxidant effect, thus, prevents
aging and cancer.
Coconut oil can be extracted from mature coconut meat through different
known methods. The method of extraction can affect the ratio of different
fatty
acids naturally occurring in coconut oil. Before the discovery of the
nutritional
and therapeutic benefits of coconut oil, it is commercially produced from
dried
2o coconut meat known as copra.
It has been shown that coconut oil produced from copra meat has lower
lauric acid content than coconut oil produced from non-copra meat. The low
lauric acid content of coconut oil in copra-based oil production is due to the
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refining process that has to be done to make the taste and color of coconut
oil
acceptable especially if it is to be used for cooking and/or baking. Copra-
based
production of coconut oil makes use of deodorizing, bleaching and sanitizing
substances and/or processes, thus, modifying the natural fatty acid ratio of
coconut oil produced from traditional way of extraction. The coconut oil
produced from copra is usually sold as plain cooking oil or as baking butter
or
lard.
The traditional way of extraction is done by squeezing out the coconut
milk from freshly grated coconut meat and allowing the coconut milk to ferment
io under ambient temperature for 24 to 36 hours. The coconut oil produced from
this method retains the natural aroma and flavor of coconut. Coconut oil
produced from traditional fermentation process is colorless and remains stable
for several years if kept in a clean container. Traditionally extracted
coconut oil
is usually used as massaging oil and is known to be effective in relieving
is muscular pain. Some use it as a substitute to commercially produced cooking
oil from copra.
Other methods have been developed to mass-produce coconut oil such
as mechanically and/or chemically aided extraction processes. The expeller-
pressed method is commonly used wherein coconut milk is directly squeezed
2o out from fresh coconut meat using a mechanized expeller device and
extraction
of oil is done in the traditional fermenting method. The quality of coconut
oil is
comparatively the same as in the traditional way of extraction described in
the
preceding paragraph.
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The chemical-based method is used for a faster and higher yield of oil
especially where the natural ratio of fatty acids is not given priority. An
example
of chemical-based extraction is the organic solvent extraction using hexanes.
The organic solvent absorbs greater than 90% of the oils. The extract is then
filtered, if necessary, to remove any particulate and/or insoluble matter.
After
filtering, the solvent is removed, typically by evaporation, to provide a
partially
refined vegetable oil, which can be used in many commercial products or
further processed if desired.
Some manufacturers use complex filtering method to remove the strong
io aroma and taste of coconut such as passing the oil in diatomaceous earth
bed
in combination with micro-filters to adsorb and remove the natural taste and
smell of coco from the oil, thus, producing a tasteless and odorless coconut
oil.
At any rate, regardless of the method used to produce highly nutritious
and therapeutic coconut oil, the coconut oil produced has a drawback,
is especially when it is used as a food supplement to be taken orally, due to
its
low palatability. Coconut oil has not achieved high consumer acceptability
despite its high nutritional and therapeutic effect because consumers find it
difficult to take plain coconut oil orally especially on a daily basis. The
plain and
natural oily taste and feel of coconut oil makes it difficult to swallow. The
20 present invention seeks to overcome this drawback by providing a coconut
oil
food supplement that has improved palatability such that the consumer will
take
pleasure in taking the coconut oil supplement orally on a daily and/or regular
basis.
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Summary Of The Invention
It is therefore the main object of the present invention to improve the
taste and palatability of coconut oil as a food supplement taken orally.
Another object thereof is to provide a coconut oil food supplement that
has a variety of food flavors, tastes, and aroma to suit the distinct and
discriminating tastes of consumers.
Still another object thereof is to provide a coconut oil food supplement
that may contain sweeteners to further enhance the flavor and palatability
thereof.
Thus, the present invention provides for a palatable food supplement
comprising of coconut oil and an oil-miscible flavoring. The flavoring is
selected
from a variety of flavorings such as corn, banana, jackfruit, mango, cherry,
orange, melon, strawberry apple, pineapple, grape, tutti frutti, mint, bubble
gum, vanilla, coffee, mocha, chocolate, cola, root beer, etc., and any viable
is combination of the foregoing. Thus, the flavoring must food grade selected
from
fruit-based or non-fruit based extracts.
In a preferred embodiment, the food supplement may contain
sweeteners. The amount of sweeteners depends on the sweetness desired to
be achieved, but preferably, up to 1% sweetener is added based on the amount
of coconut oil.
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In another preferred embodiment, the food supplement may contain
additional aroma such as vanilla, mint, menthol, etc. Optionally, food
coloring
may be added to make it attractive and pleasing to the consumer.
Detailed Description Of The Invention
For the purposes of promoting an understanding of the innovative
teachings of the invention, reference will now be made to the embodiments
illustrated herein and specific language will be used to describe the same. It
should nevertheless be understood that it is not intended to limit the scope
thereof. Any alterations and further modifications in the described
embodiments
io are contemplated as would normally occur to one skilled in the art to which
the
invention relates.
In general, the present invention provides a coconut oil as a food
supplement which has added flavorings to modify and enhance the flavor of
coconut oil to make it palatable. It is to be understood that coconut oil
extracted
from any method is potentially useful with the present invention.
The present invention provides a simple and yet innovative and practical
way of making coconut oil more of a food rather than an oil substance to be
swallowed by the addition of aroma, flavors and/or sweeteners. The addition of
flavors and aroma to the coconut oil somehow modifies the physical
characteristic and taste of the coconut oil in such a way that it can be
perceived
as a flavored coconut food rather than oil.
The coconut oil food supplement of the present invention may be single-
or multiple-flavored. The flavoring is selected from a variety of flavorings
such
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as corn, banana, jackfruit, mango, cherry, orange, melon, strawberry apple,
pineapple, grape, tutti frutti, mint, bubble gum, vanilla, coffee, mocha,
chocolate, cola, root beer, etc., and any viable combination of the foregoing.
Thus, the flavoring must food grade selected from fruit-based or non-fruit
based
extracts.
The food flavoring, however, must be oil soluble or miscible and
preferably with a very low moisture content. The amount of flavorings may
range from 0.01 to 1.0%.
In another embodiment, sweeteners may also be added to the coconut
io oil to make it more palatable especially for the discriminating tastes of
children
and adults likewise. Sweeteners may be natural sugar such as glucose and
fructose, or synthetic sugar such as aspartame, sucralose, saccharin sodium,
etc. The amount of sweeteners may range from 0 to 1.0%.
Still another embodiment of the present invention provides for the
addition of aroma other than the coconut aroma such as the aroma of vanilla
extract, mint or menthol extract. Vanilla extract per se may also be added as
a
flavor enhancer. For example, where corn is used as a flavoring, vanilla may
be
added to enhance the flavor and aroma of the coconut oil food supplement.
Vanilla may also be added in combination with a sweetener. Another example
of combination of flavor and aroma is bubble gum as flavoring and mint as
aroma and added flavor. The addition of mint to the bubble gum deliciously
brings out the flavor of bubble gum. The amount of aroma depends on the
desired result to be achieved and the quality and concentration of aroma
available in the market.
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Coloring may also be added to the flavored coconut oil to make it
attractive and pleasing to the eye especially if the target consumers are
children. Although more often, it is preferable to maintain the colorless
appearance of the coconut oil to preserve its naturalness as an organic food
supplement product.
In accordance with the present invention, pure coconut oil is weighed
and placed in a clean and dry mixing tank. It is preferable to use coconut oil
with very low moisture or water content, for example, 0.1 to 1 Io moisture.
Low
moisture content prevents the coconut oil from getting rancid and ensures
io longer shelf life. In a separate container, the flavoring is prepared and
weighed
according to desired strength of flavor. Optionally, additional aroma such as
vanilla or menthol is added according to desired effect. After pouring the
coconut oil to the mixing tank, the selected flavoring or flavoring
combination
and/or aroma is added to the coconut oil while gently mixing it to prevent
is bubbling. Air trapped in the oil can shorten the shelf life of the coconut
oil food
supplement. Sweeteners may be added according to desired sweetness to be
achieved. The flavored coconut oil are packaged in small plastic or glass
bottles and preferably vacuum sealed.
For the purpose of promoting further understanding and appreciation of
20 the present invention and its advantages, the following Examples are
provided.
It will be understood, however, that these Examples are illustrative and not
limiting in any fashion.
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Examples
Example 1
Approximately 500 gallons (1890 liters) of coconut oil obtained from
traditional extraction process are poured in a dry and clean mixing tank.
Approximately 2.25 gallons of oil miscible corn flavoring is gently mixed to
the
coconut oil, avoiding air bubbles to form during mixing. After thoroughly
mixing
the coconut oil and the flavoring, the flavored coconut oil is bottled in 200
ml
glass containers.
Example 2
In Example 1, 1 gallon of vanilla is are mixed with the coconut oil
together with the corn flavoring. The resulting mixture has a mixed enhanced
aroma of corn and vanilla.
Example 3
Approximately 500 gallons (1890 liters) of coconut oil (obtained from
commercially known copra-based extraction process) are poured in a dry and
clean mixing tank. Approximately 5 gallons of oil miscible corn flavoring is
gently mixed to the coconut oil, avoiding air bubbles to form during mixing.
After thoroughly mixing the coconut oil and the flavoring, the flavored
coconut
oil is bottled in 150 ml plastic containers.
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Example 4
Approximately 500 gallons (1890 liters) of coconut oil (obtained from
commercially known copra-based extraction process) are poured in a dry and
clean mixing tank. Approximately 4 gallons of oil miscible mocha flavoring is
gently mixed to the coconut oil, avoiding air bubbles to form during mixing.
After
thoroughly mixing the coconut oil and the flavoring, the flavored cooonut oil
is
bottfed in 100 mi glass containers. The container is vacuum sealed.
Example 5
In Examples 1 to 4, 1.5 gallons of sweetener is thoroughly mixed with
io flavored coconut oil to add a certain degree of sweetness to the food
supplement. Suitable food coloring may be optionally added.
Before defining the scope of the following claims, it is to be understood
that the invention is not limited in its application to the details of
components/elements set forth in the preceding description or illustrated in
the
is specific examples. It is to be noted that the invention is capable of other
variations and limitless applications not disclosed herein, and of being
practiced
and carried out in various ways failing within the teaching and scope of the
following claims.
