An edible polymer composition comprising: sorbitol, multi-carboxylic acid, soluble cellulose, at least one polymer selected from polyvinyl alcohol (PVA) and polyvinyl pyrrolidone (PVP), and optionally functional molecules.

Abstract

The present invention relates to an edible polymer composition. More particularly, the present inventions provides an edible polymer composition comprising: sorbitol, multi-carboxylic acid, soluble cellulose, at least one polymer selected form polyvinyl alcohol (PVA) and polyvinyl pyrrolidone (PVP), and optionally functional molecules. The edible polymer of the invention is soluble in water and reduces bioavailability of the free sugar molecules.

Description

[0001] FIELD OF THE INVENTION

[0002] The present invention relates generally to the field of food technology and polymer science. Particularly, the present invention relates to an edible polymer composition comprising: sorbitol, multi-carboxylic acid, soluble cellulose, at least one polymer selected from polyvinyl alcohol (PVA) and polyvinyl pyrrolidone (PVP), and optionally functional molecules.

[0003] BACKGROUND OF THE INVENTION

[0004] Lifestyle associated habits and eating habits involving consumption of sugary and processed food lead to multiple health issues. Now a days, lack of time, and resources has led to more and more people consuming foods which are high in sugar and calories. Consuming such foods increases the chances of developing lifestyle diseases like diabetes, obesity, and cardiovascular disease.

[0005] Considering the current scenario and lifestyle adopted, where youngsters staying alone, more and more people choosing to eat out, people looking for quicker options to cook and consume and increasing reliance on processed or ready-to-eat food, there is a need for a product that can help in regulating the sugar content in the food.

[0006] The available technologies involve water soluble and edible polymer hydrogels to be used as an additive to control the weight and glycemic value of food stuffs.

[0007] US20190352527A1 provides a mixture of water soluble polymers and sugars that can be utilized as a support in additive manufacturing techniques.

[0008] WO20 10059725 Al discloses methods, formulations, and modified foods and consumables for weight management and glycemic control.

[0009] The existing technologies do not teach about a product which is in polymer form, is edible and is soluble in water. The prior art also does not particularly teach about reducing the bioavailability of free sugar molecules by use of edible polymer compositions.

[0010] The present team of inventors realized that altering the lifestyle choices, may not be a very feasible option for most of the people. There is a need in the art to develop a product that can be added to the food or beverages and can be used for regulating the sugar levels. Specifically, there is a need to develop a product that can be added to existing foods and beverages to reduce the bioavailability of free sugar molecules in foods and beverages. None of the existing technologies discloses a product which is capable of reducing bioavailability of free sugar molecules in the foods and beverages in a manner that results in reduced glycemic index of the food.

[0011] The present team of inventors have addressed this limitation in the prior art and provides an edible polymer composition that is soluble in water and can be added to the existing beverages / foods containing sugar. The composition reduces the glycemic index of the high sugar foods as well as reduces the calories of the foods. As a result, maintaining the lifestyle eating habits becomes simple.

[0012] OBJECTIVES OF THE INVENTION

[0013] An objective of the present invention is to provide an edible polymer composition.

[0014] Another objective of the present invention is to provide an edible polymer composition which is capable of reducing the bioavailability of free sugar molecules.

[0015] Yet another objective of the present invention is to provide an edible polymer composition that can reduce the calories of high calorie food.

[0016] Yet another objective of the present invention is to provide an edible polymer composition which is capable of reducing the bioavailability of free sugar molecules in foods and beverages.

[0017] SUMMARY OF THE INVENTION

[0018] The present invention relates to an edible polymer composition. More particularly, the present invention provides an edible polymer composition comprising: sorbitol, multi-carboxylic acid, soluble cellulose, at least one polymer selected from polyvinyl alcohol (PVA) and polyvinyl pyrrolidone (PVP), and optionally functional molecules. The composition of the invention is soluble in water and reduces the bioavailability of the free sugar molecules present in beverages and foods and decrease glycemic index (GI) of the respective foods.

[0019] BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of this disclosure, illustrate exemplary embodiments and together with the description, serve to explain the disclosed invention.

[0020] Figure 1- Shows the FTIR spectra data of the polymer, indicating Trans-esterification reaction to form the polymer.

[0021] Figure 2- Represents particle size distribution of the polymer before reaction.

[0022] Figure 3- Indicates particle size distribution of the polymer after reaction.

[0023] Figure 4(A)- Illustrates standard gas chromatography graph for cineole and terpineol.

[0024] Figure 4(B)-Shows gas chromatography graph for of cineole and terpineol in edible polymer.

[0025] Figure 5-Represents the scanning electron microscopic (SEM) image magnification at 1.00 KX.

[0026] Figure 6-Represents the scanning electron microscopic (SEM) image magnification at 500X.

[0027] Figure 7-Represents the scanning electron microscopic (SEM) image magnification at 100X.

[0028] Figure 8- Shows the comparison of blood glucose response with and without edible polymer for desserts.

[0029] Figure 9- Shows the comparison of blood glucose response with and without edible polymer for pastry.

[0030] Figure 10- Represents the comparison of blood glucose response with and without edible polymer for breakfast.

[0031] Other embodiments, features and advantages of the present invention will become apparent from the following detailed description. It should be understood, however, that the detailed description and specific examples, while indicating preferred embodiments of the invention, are given by way of illustration only. Since various changes and modifications within the spirit and scope of the invention will become apparent to those skilled in the art from this detailed description such changes and modifications are covered within the scope of the present invention.

[0032] DETAILED DESCRIPTION OF THE INVENTION The details of one or more embodiments of the invention are set forth in the accompanying description below including specific details of the best mode contemplated by the inventors for carrying out the invention, by way of example. It will be apparent to one skilled in the art that the present invention may be practiced without limitation to these specific details.

[0033] The use of “comprise”, “comprises”, “comprising”, “contain”, “contains”, “containing”, “include” and “including” are not intended to be limiting. Particularly, the word “comprising” is intended to be used to cover within its ambit other possible ingredients or steps or features of an aspect or embodiment of the invention which are apparent to a skilled person after reading the present disclosure. The word “comprising” is intended to mean “including” but not necessarily “consisting of’ or “composed of.” It is to be understood that both the foregoing general description and this detailed description are exemplary and explanatory only and are not restrictive.

[0034] Multi-carboxylic acids as used in the present invention refers to acids such as but not limiting to citric acid, malic acid, succinic acid, tartaric acid, malonic acid and formic acid.

[0035] As used herein, the term “Glycemic index (GI)” refers to a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food.

[0036] The term “edible polymer” and “edible polymer composition” are used interchangeably.

[0037] It is noted that the examples given in the description below are intended to clarify the invention and are not intended to limit the invention to those examples per se. Except in the operating and comparative examples, or where otherwise explicitly indicated, all numbers in this description and claims indicating amounts of material or conditions of reaction, physical properties of materials and / or use are to be understood as modified by the word “about”. Numerical ranges expressed in the format "from x to y" are understood to include x and y. When, for a specific feature multiple preferred ranges are described in the format "from x to y", it is understood that all ranges combining the different endpoints are also contemplated.

[0038] Unless otherwise defined, scientific and technical terms used herein shall have the meanings that are commonly understood by those of ordinary skill in the art. Further, unless otherwise required by context, singular terms shall include pluralities and plural terms shall include the singular. Generally, nomenclatures utilized in connection with, and techniques of, cell and tissue culture and molecular biology described herein are those well-known and commonly used in the art.

[0039] The present invention provides an edible polymer composition. The edible polymer composition of the present invention reduces the bioavailability of the free sugar molecules found in foods and beverages. The composition of the invention is soluble in water. Moreover, the present edible polymer composition reduces the amount of free sugar molecules and thereby minimizes both the glycemic index (GI) and calorie content of high sugar foods and beverages.

[0040] Accordingly, in a specific embodiment, the present invention provides an edible polymer composition comprising sorbitol, multi-carboxylic acid, soluble cellulose, at least one polymer selected from polyvinyl alcohol (PVA) and polyvinyl pyrrolidone (PVP), and optionally functional molecules. Said composition helps in reducing bioavailability of free sugars. The composition also helps in reducing bioavailability of free sugars present in beverages and foods.

[0041] The present edible polymer exhibits a characteristic esterification peak between 1638 cm-1 and 1714 cm-1 in the FT-IR spectrum, resulting in a homogeneous phase as shown in the SEM images. The composition lowers the glycemic index and calorie content of foods heavy in sugar.

[0042] In the present composition multi-carboxylic acids act as cross-linkers in the formulation.

[0043] The edible polymer composition of the invention can be prepared in various forms such as but not limited to liquid and film. In an embodiment, the composition of the invention is in the form of liquid, with viscosity of 10.50-1614 cSt. In another embodiment, the composition is in form of film.

[0044] The edible polymer composition of the present invention is 90% soluble in water. Preferably, The composition has a water solubility index of >90% at 80°C at 760m above sea level.

[0045] The present edible polymer composition comprises polyvinyl pyrrolidone (PVP) and polyvinyl alcohol (PVA) either alone or in combination.

[0046] The present edible polymer composition further optionally comprises functional molecules such as but not limited to 1, 8-Cineole and alpha terpineol. In an embodiment, the invention provides a pharmaceutical composition comprising the edible polymer composition of the invention along with pharmaceitucally acceptable additives and carriers and optionally along with pharmaceutically active agents.

[0047] In a preferred embodiment, the present invention provides an edible polymer composition comprising: sorbitol, multi-carboxylic acid, soluble cellulose, polyvinyl alcohol (PVA), polyvinyl pyrrolidone (PVP), and optionally functional molecules.

[0048] In another non-limiting embodiment, the present invention provides an edible polymer composition comprising: sorbitol, multi-carboxylic acid, soluble cellulose, polyvinyl pyrrolidone (PVP) and optionally functional molecules.

[0049] In yet another non-limiting embodiment, the present invention provides an edible polymer composition comprising: sorbitol, multi -carb oxy lie acid, soluble cellulose, polyvinyl alcohol (PVA) and optionally functional molecules.

[0050] In an embodiment, the multi-carboxylic acid is selected from the group comprising citric acid, malic acid, succinic acid, tartaric acid, malonic acid and formic acid.

[0051] In a preferred embodiment, the cellulose is physically, chemically or enzymatically modified and selected from the group comprising but not limiting to natural cellulose, methyl cellulose, carboxymethyl cellulose, cellulose acetate, cellulose acetate butyrate, cellulose acetate phthalate, baterical cellulose, regenerated cellulose, cellulose sulphate, hemi-cellulose, microcrystalline cellulose, microfibrilated cellulose, nano cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxy ethyl cellulose, hydroxy ethyl methyl cellulose or any combination thereof.

[0052] In a specific embodiment, the invention provides an edible polymer composition capable of reducing bioavailability of the free sugar molecules, wherein said composition comprises: 1- 50 wt% sorbitol, 0.1-30 wt% multi-carboxylic acid, 0.1-40 wt% soluble cellulose, at least one polymer selected from polyvinyl alcohol (PVA) and polyvinyl pyrrolidone (PVP), and optionally functional molecules, said composition has a solubility index of >90% at 80°C at 760m above sea level, and said composition is in form of liquid or film.

[0053] In a specific embodiment, the composition is capable of reducing bioavailability of the free sugar molecules in beverages and foods. In an embodiment, the composition comprises at least one of 0.1-25 wt% polyvinyl alcohol (PVA) or 0.1-25 wt% polyvinyl pyrrolidone (PVP).

[0054] In an embodiment, the composition comprises both 0.1-25 wt% polyvinyl alcohol (PVA) or 0.1-25 wt% polyvinyl pyrrolidone (PVP).

[0055] In a specific embodiment, the present invention provides the composition comprising sorbitol 1-50 wt%, citric acid 0.1-30 wt%, soluble cellulose 0.1-40 wt%, polyvinyl alcohol (PVA) preferably 0.1-25 wt% and optionally functional molecules 0.01-10 wt%.

[0056] Table-1

[0057] In a specific embodiment, the present invention provides the composition comprising preferably sorbitol 1-50 wt%, citric acid 0.1-30 wt%, soluble cellulose 0.1-40 wt%, polyvinyl pyrrolidone (PVP) 0.1-25 wt% and optionally functional molecules 0.01-10 wt%.

[0058] Table 2

[0059] In a specific embodiment, the present invention provides the composition comprising sorbitol 1-50 wt%, citric acid 0.1-30 wt%, cellulose 0.1-40 wt%, polyvinyl alcohol (PVA) 0.1-25 wt%, polyvinyl pyrrolidone (PVP) 0.1-25 wt% and optionally functional molecules 0.01-10 wt%. Table-3

[0060] In another embodiment, the functional molecules used are preferably selected from amines, alcohols, esters, metal amides, halides, and bio molecules like lipids, nucleic acids, proteins, amino acids, peptides, monosaccharides, polysaccharides and secondary metabolites.

[0061] In a preferred but non-limiting embodiment, the lipids are selected from palmitic acid, stearic acid, myristic acid, oleic acid, lauric acid; amino acids are selected from leucine, isoleucine, glycine, phenyl alanine; peptides were selected from GLP-1 analogs; monosaccharide selected is allulose; polysaccharides are selected from inulin and dietary fiber.

[0062] In another preferred but non-limiting embodiment, the secondary metabolites are selected from:

[0063] 1. Alkaloids such as:

[0064] Berberine, Evodiamine, Glycosin, Lupanine, Neferine, Piperine, Oxymatrine, Trigonelline, Vidoline, Isoquinoline, Quinolone, Quinazoline, Quinolizidine, Isoquinoline, Piperidine, Quinolizidine, Pyridine, Indole.

[0065] 2. Phenols such as:

[0066] Caffeic acid, p-Coumaric acid, Cinnamic acid, Chlorogenic acid, Ellagic acid, Ferulic acid, Gallic acid, Hydroxycinnamic acid, Protocatechuic acid, Syringic acid, Anthocyanins, Cyanidin, Delphinidin, Pelargonidin, Flavonoids, Apigenin, Baicalein, Chrysin, Diosmin, Daidzein, Eriodictyol, Genistein, Fisetin, Kaempferol, Luteolin, Neohesperidin, Naringenin, Naringin, Morin, Quercetin, Rutin, Tangeretin. 3. Saponins such as:

[0067] Aijunolic acid, Astragaloside IV, Diosgenin, Platyconic acid, Ginsenoside K, Ginsenoside Rg3, Ginsenoside Rgl.

[0068] 4. Tannins such as:

[0069] Tannic acid, condensed tannins, hydrolyzable tannins.

[0070] 5. Coumarins such as:

[0071] Esculetin, Fraxetin, Umbelliferone.

[0072] 6. Terpenes such as:

[0073] Bassic acid, 1,8-cineole, Limonene, Stevioside, alpha terpenol, Rebaudioside, Lupeol, Palbinone, Betulin.

[0074] In another embodiment, the composition is in the form of liquid.

[0075] In yet another embodiment, the composition is in the form of film.

[0076] In a preferred embodiment, the composition is soluble in water.

[0077] In yet another preferred embodiment, the composition has a solubility index of >90% at 80°C at 760m above sea level.

[0078] The composition is capable of reducing the calories of high-calorie food preferably high-sugar containing foods.

[0079] In another embodiment, the present invention provides a process for preparing the edible polymer composition. In the process, the ingredients such as sorbitol, multi -carboxylic acid are trans-esterified in aqueous medium. During the reaction, soluble cellulose, and at least one of polyvinyl alcohol (PVA) and polyvinyl pyrrolidone (PVP), and optionally functional molecules like cineole and terpineol are added to the reactants. The ingredients are kept at 70- 180°C for 1-12 hrs under continuous stirring. This will lead to a composition in liquid Form. After the completion of this reaction if the polymer is casted and allowed to dry, it leads to a film formation. Drying is preferably done for about 24 hours at about 45°C.

[0080] In an embodiment, the temperature is adjusted depending upon the functional molecule being added.

[0081] In a more specific embodiment, the invention provides a process for preparation of an edible polymer composition, said process comprising the steps of : a) Dissolving 3-25 g sorbitol, 1-20 g multi-carboxylic acid, and at least one polymer selected from 0.1-25% polyvinyl alcohol (PVA) and 0.1-25% polyvinyl pyrrolidone (PVP) per 100 ml water; b) Incubating all the ingredients under continuous stirring at 70-180°C for 1-12 hours; c) Adding 0.2-90 wt% soluble cellulose to the reaction mixture of step (b) during incubation; d) Optionally adding functional molecules to the solution of step (c); e) Finally, achieving desired viscosity and obtaining the edible polymer.

[0082] In an embodiment, the edible polymer obtained in step (e) is further casted and dried to obtain a film form.

[0083] In a preferred embodiment, the incubation is performed at 70-160°C.

[0084] In another preferred embodiment, the incubation is performed at 80-180°C.

[0085] In another embodiment, the temperature is adjusted depending upon the functional molecule being added.

[0086] In a preffered embodiment, on addition of functional molecules the incubation is performed at 80-120°C for 1-8 hours.

[0087] In a specific embodiment, at least one or both the polymer selected from 0.1-25% polyvinyl alcohol (PVA) and 0.1-25% polyvinyl pyrrolidone (PVP) are added per 100 ml water, and then sorbitol and multi-carboxylic acid are added under continuous stirring and are incubated. This is followed by addition of soluble cellulose and optionally functional molecules during the incubation. The invention is further described with the examples. The following examples are given by way of illustration and for better understanding of the present invention and should not be construed to limit the scope of present invention.

[0088] EXAMPLES:

[0089] Example l:The composition of the edible polymer:

[0090] Table-4

[0091] The SEM images represented by figures 5, 6 and 7 respectively, confirms the homogeneous phase of the prepared polymer. The images also confirms that the ingredients blend well together and have a substantial phase homogeneity. Example 2: The process for preparation of the edible polymer composition:

[0092] Reaction Condition:

[0093] 1) For the preparation of the edible polymer composition, first, 2 g PVA was dissolved in

[0094] 100 ml distilled water, then 8 g sorbitol and 4 g citric acid were added to the solution obtained previously and dissolved by continuous stirring at 100°C for 2 hours. After that, this solution was incubated at 90°C for 2 hours and 2 g soluble nanocellulose was added to the reaction mixture during incubation. 0.5 g of 1,8-cineole and terpineol was added to the solution used for incubation. Finally, after the completion of the incubation the edible polymer was formed and casted to get film.

[0095] 2) For the preparation of the edible polymer composition, first, 2 g PVA was dissolved in 100 ml distilled water, then 8 g sorbitol and 4 g malic acid were added to the solution obtained previously and dissolved by continuous stirring at 100°C for 1 hour. After that, this solution was incubated at 120°C for 3 hours and 1 g soluble carboxymethylcellulose was added to the reaction mixture during incubation. 0.5 g of 1,8-cineole and terpineol was added to the solution used for incubation. Finally, after the completion of the incubation the edible polymer was formed and casted to get film.

[0096] 3) For the preparation of the edible polymer composition, first 2 g PVP was dissolved in 100 ml distilled water, then 8 g sorbitol and 4 g malic acid were added to the solution obtained previously and dissolved by continuous stirring at 90°C for 1 hour. After that, this solution was incubated at 80°C for 5 hours and 2 g soluble microfibrillated cellulose was added to the reaction mixture during the incubation. 0.5 g of limonene and protocatechuic acid was added to the solution used for incubation. Finally, after the completion of the incubation the edible polymer was formed and casted to get film.

[0097] 4) For the preparation of the edible polymer composition, first, 1 g of PVA and 1 g of PVP were dissolved in 100 ml distilled water, then 8 g sorbitol and 4 g tartaric acid were added to the solution obtained previously and dissolved by continuous stirring at 100°C for 2 hours. After this solution was incubated at 90°C for 3 hours and 1 g soluble microcrystalline cellulose was added to the reaction mixture during incubation. 0.5 g of cinnamic acid and p-coumaric acid was added to the solution used for incubation. Finally, after the completion of the incubation the edible polymer was formed and casted to get film.

[0098] 5) For the preparation of the edible polymer composition, first 2 g PVP was dissolved in 100 ml distilled water, then 8 g sorbitol and 4 g succinic acid were added to the solution obtained previously and dissolved by continuous stirring at 110°C for 4 hours. After that, this solution was incubated at 90°C for 3 hours and 1 g soluble hydroxypropyl methyl cellulose was added to the reaction mixture during the incubation. 0.5 g of gallic acid and hydroxy cinnamic acid was added to the solution used for incubation. Finally, the edible polymer was formed and obtaind in liquid state.

[0099] Example 3: Effect of the present polymer composition on glucose syrup

[0100] To show the effect of the present edible polymer composition to glucose syrup, 10 g of the edible polymer composition was added to 90 g of glucose syrup and mixed well. The glucose syrup was then tested for its GI by kit method, a common method used for measuring glycemic index of food with a glucometer (capillary blood method, ISO 26642:2010). The original glucose syrup used for the test has a GI of 100. The combination of glucose syrup and edible polymer was tested for its effect on GI by kit method. The GI of the combination was reduced to 39.5. Thus the combination showed a substantial reduction in GI, clearly showing the impact of edible polymer of the invention on GI reduction.

[0101] Example 4: Comparison of blood glucose response with and without edible polymer for desserts

[0102] Blood glucose levels of the volunteer was measured using the finger-pricking method and point-of-care machines. On the first day, 50 g of Mysorepak were consumed, and blood glucose readings were recorded every 30 minutes. On the second day, 50 g of Mysorepak was consumed, followed immediately by the intake of 2 g of edible polymer. Blood glucose responses were recorded again.

[0103] As illustrated in Figure 8, on day 1, the consumption of Mysorepak resulted in a blood glucose level of 150 mg / dL by the 60-minute mark. In contrast, on day 2, the consumption of Mysorepak alongside the present edible polymer did not produce a similar rise in blood glucose levels compared to the consumption of Mysorepak alone. The area under the curve for Mysorepak and for Mysorepak with the edible polymer shows a significant difference. This indicates that consuming 2 g of the edible polymer immediately after high-sugar foods significantly reduces blood glucose levels.

[0104] Example 5: Comparison of blood glucose response with and without edible polymer for pastry

[0105] Blood glucose of the volunteer was measured using the finger-pricking method and point-of- care machines. On the first day, 100 g of chocolate pastry was consumed, and blood glucose readings were recorded every 30 minutes. On the second day, 100 g of chocolate pastry was consumed again, but this time, 2 g of edible polymer was consumed immediately afterwards, and blood glucose responses were recorded.

[0106] As shown in Figure 9, on day 1, during which only chocolate pastry was consumed, resulted in a blood glucose level of 200 mg / dL after 60 minutes. In contrast, on day 2, the consumption of chocolate pastry along with the edible polymer did not lead to a similar increase in blood glucose levels compared to the first day. The area under the curve for chocolate pastry alone and chocolate pastry with the edible polymer composition showed a significant difference. This indicates that consuming 2 grams of the edible polymer immediately after high-sugar foods substantially reduces blood glucose levels.

[0107] Example 6: Comparison of blood glucose response with and without edible polymer for breakfast

[0108] Blood glucose level of the volunteer was measured using the finger-pricking method and point- of-care machines. On the first day, participants consumed Dosa with Chutney, and blood glucose readings were recorded every 15 minutes. On the second day, participants ate Dosa with Chutney again, but this time they also consumed 5 g of an edible polymer immediately afterward. Blood glucose responses were recorded for both days.

[0109] As represented in Figure 10, the consumption of Dosa with Chutney on Day 1 resulted in a blood glucose level of nearly 200 mg / dL by 60 minutes. In contrast, on Day 2, the blood glucose levels after consuming Dosa with Chutney along with the edible polymer did not exhibit a similar spike. The area under the curve for the blood glucose response indicates a significant difference between the two days. Specifically, the results suggest that consuming— 5 g of the edible polymer right after high-sugar foods significantly reduces blood glucose levels

[0110] The data illustrated in Figures 8, 9, and 10 demonstrate the versatility and effectiveness of the synthesized edible polymer in capturing free sugars from food, preventing their absorption into the bloodstream. This research showed that 2 g of the edible polymer consumed after a meal or snack significantly reduces blood glucose levels and the area under the curve. As a result, consumers can enjoy guilt-free eating while maintaining healthy blood glucose levels, which greatly contributes to weight management and promotes healthy metabolism.

[0111] While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications, and variations will be apparent to those skilled in the art in light of the above teachings. Modification is possible. Accordingly, the spirit of the present invention should be understood in accordance with the claims set forth below, and all of its equivalents will fall within the scope of the present invention.

[0112] Advantages of the invention:

[0113] The composition of the present invention is capable of reducing the bioavailability of the free sugar molecules in foods and beverages. - The edible polymer composition of the present invention is soluble in water.

[0114] The composition of the invention reduces the Glycemic index of high-sugar foods as well as reduces the calories of the foods.

[0115] The composition of the invention provides a very feasible solution to address the lifestyle-related issues, specifically associated with food habits.

Claims

Claims:

1. An edible polymer composition capable of reducing bioavailability of the free sugar molecules, wherein said composition comprises: 1-50 wt% sorbitol, 0.1-30 wt% multicarboxylic acid, 0.1-40 wt% soluble cellulose, at least one polymer selected from polyvinyl alcohol (PVA) and polyvinyl pyrrolidone (PVP), and optionally functional molecules, said composition has a solubility index of >90% at 80°C at 760m above sea level, and said composition is in form of liquid or film.

2. The composition as claimed in claim 1, wherein multi -carboxylic acid is selected from the group comprising citric acid, malic acid, succinic acid, tartaric acid, malonic acid and formic acid.

3. The composition as claimed in claim 1, wherein the cellulose is physically, chemically or enzymatically modified and selected from the group not limiting to natural cellulose, methyl cellulose, carboxymethyl cellulose, cellulose acetate, cellulose acetate butyrate, cellulose acetate phthalate, baterical cellulose, regenerated cellulose, cellulose sulphate, hemi-cellulose, microcrystalline cellulose, microfibrilated cellulose, nano cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, hydroxyethyl methyl cellulose or any combination thereof.

4. The composition as claimed in claim 1, wherein the composition comprises at least one of 0.1-25 wt% polyvinyl alcohol (PVA) and 0.1-25 wt% polyvinyl pyrrolidone (PVP).

5. The composition as claimed in claim 1, wherein functional molecules used are preferably selected from amines, alcohols, esters, metal amides, halides, and bio molecules like lipids, nucleic acids, proteins, amino acids, peptides, monosaccharides, polysaccharides and secondary metabolites.

6. The composition as claimed in claim 1, wherein the composition is soluble in water.

7. The composition as claimed in claim 1, wherein said composition reduces the calories of high-calorie beverages and foods preferably high-sugar containing beverages and foods.

8. The Composition as claimed in claim 1, wherein said composition reduces GI of beverages and food, preferably of beverages and foods with high GI value.

9. A pharmaceutical composition comprising the edible polymer composition as claimed in claim 1.

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