Composition of nutrient-enriched functional chocolate with plant-based ingredients for weight control

Abstract

Composition of nutrient-enriched functional chocolate enriched with herbal ingredients for weight management and containing 30.6g of dark chocolate, 0.3g of Gymnema sylvestre powder, 2.5g of rolled oats, 1.5g of ragi, 1.5g of chia seeds, 1.5g of barley, 1g of pumpkin seeds, 1.5g of black resin and 1.42g of natural honey, with the ingredients evenly blended to provide a functional, antioxidant-rich chocolate with metabolism-boosting properties that supports weight management through the combined action of herbal extracts, fiber and natural sweeteners.

Description

[0001] The present invention relates to a nutrient-enriched functional chocolate composition enriched with selected plant-based ingredients. It is particularly directed at formulations aimed at supporting weight management through natural bioactive ingredients. This invention falls within the field of functional foods and nutraceutical compositions.

[0002] In recent years, the rising prevalence of obesity and lifestyle-related metabolic disorders has become a major global health concern. Overconsumption of high-calorie, nutrient-poor foods—particularly confectionery products rich in sugar and saturated fat—has led to excessive weight gain and related health complications such as diabetes, hypertension, and cardiovascular disease. While awareness of healthy eating is increasing, consumers often struggle to find convenient and tasty alternatives to traditional indulgent snacks like chocolate that align with their health goals.

[0003] Despite the growing market for functional and fortified foods, there remains a gap in the availability of chocolate products that provide genuine health benefits without compromising taste. Conventional chocolates typically lack therapeutic or metabolic benefits and contain high levels of sugar, making them unsuitable for individuals seeking weight control. Attempts to create healthy chocolate alternatives often result in poor texture, less consumer appeal, or insufficient functional benefits, thus failing to bridge the gap between enjoyment and health.

[0004] To address these challenges, the present invention proposes an innovative functional chocolate composition enriched with carefully selected plant-based and natural ingredients known for their nutritional and metabolic benefits. By incorporating traditional grains, seeds, and a standardized amount of Gymnema sylvestre powder—an herb known for its appetite-suppressing and sugar-modulating effects—into a chocolate base, the invention offers a tasty, convenient, and health-oriented alternative. This composition is designed to provide a tasty product that not only satisfies cravings but also actively supports metabolic balance and weight regulation.

[0005] One aim of the present disclosure is to provide a healthy alternative to conventional chocolate with additional benefits in weight control. Another aim of the present disclosure is to combine the antioxidant

[0006] Properties of cocoa with the metabolism-boosting Gymnema sylvestre. Another objective of the present disclosure is to include nutrient-rich grains and seeds that promote digestive health and satiety. Another objective of the present disclosure is to use natural honey as a sweetener, providing an energy boost and enhanced flavor without artificial additives.

[0007] Additives. Another objective of the present disclosure is to support metabolic health and reduce sugar cravings for better weight control. Another objective of the present disclosure is to contain an antioxidant-rich composition that combats oxidative stress and improves overall

[0008] Well-being. Another goal of the present disclosure is easy integration into the daily diet, providing a convenient functional food option.

[0009] Another objective of the present disclosure is to provide a satisfying chocolate experience while delivering functional health benefits.

[0010] Other objects and advantages of the present disclosure will become more apparent from the following description, which is not intended to limit the scope of the present disclosure

[0011] The present invention generally relates to a nutrient-enriched functional chocolate containing a blend of natural and plant-based ingredients intended to support weight management and overall well-being. This functional food product aims to combine enjoyment with health benefits by incorporating ingredients known for their metabolism-boosting and antioxidant properties.

[0012] In one embodiment of the present invention, the primary base of the composition consists of 30.6 g of dark chocolate, which provides a rich, dark chocolate flavor while contributing to the overall antioxidant profile of the chocolate. Cocoa serves as a natural source of polyphenols that support heart health and metabolic function.

[0013] In another embodiment of the invention, the composition contains 0.3 g of Gymnema sylvestre powder, a well-known herb used for its anti-diabetic properties, metabolism-stimulating effects, and ability to aid weight management by reducing sugar cravings and balancing blood sugar levels.

[0014] Another embodiment of the invention is that the composition contains nutrient-dense grains and seeds such as oat flakes, ragi flour, chia seeds, barley flour, and pumpkin seeds to further enhance the nutritional profile. These ingredients provide important vitamins, minerals, and fiber that promote digestive health and satiety.

[0015] Another embodiment of the invention is the addition of 1.42 g of natural honey, which serves as both a sweetener and a humectant, enhancing the texture and flavor of the chocolate while providing a natural source of energy and antioxidants. The honey balances the inherent bitterness of the cocoa.

[0016] Another embodiment of the invention is for the chocolate composition to utilize the antioxidant properties of cocoa, Gymnema sylvestre, and black resin. These ingredients work synergistically to combat oxidative stress, a major contributor to aging and chronic diseases, while supporting metabolic health.

[0017] Another embodiment of the invention is that the final product is intended to aid weight control by combining plant-based and nutritional ingredients that support fat metabolism, reduce sugar cravings, and provide a satisfying, healthy alternative to conventional sweets. The functional chocolate is also intended to support overall metabolic health and well-being.

[0018] Another embodiment of the invention involves carefully selecting, roasting, pulverizing, and blending the ingredients to obtain a homogeneous mixture that retains the beneficial properties of each component. The chocolate is formed into a stable, storable product that offers the combined benefits of a delicious treat and a health-promoting functional food.

[0019] The present invention relates to a nutrient-enriched functional chocolate composition enriched with plant-based and natural ingredients, specifically formulated to support weight management. This unique composition contains dark chocolate as the primary metabolism-supporting Gymnema sylvestre powder and a synergistic blend of nutrient-rich grains and seeds such as oat flakes, ragia flour, chia seeds, barley flour, pumpkin seeds, and black raisins. Natural honey is included as a sweetener to enhance palatability while maintaining nutritional integrity. The composition not only provides a healthier alternative to conventional chocolate but also provides functional benefits such as appetite regulation, antioxidant support, and improved metabolic functions. EXAMPLE 1: Composition

[0020] The nutrient-enriched functional chocolate composition is formulated with a precise blend of natural and plant-based ingredients to support weight management. The formula contains 30.6g of dark chocolate as a base, which is rich in antioxidants and delicious. It is enriched with 0.3g of Gymnema sylvestre powder, known to suppress the perception of sweet taste and regulate glucose metabolism. The nutrient-rich grains and seeds are included as follows: 2.5g of rolled oats, 1.5g of ragi flour, 1.5g of chia seeds, 1.5g of barley flour, 1g of pumpkin seeds, and 1.5g of black raisins, each of which provides fiber, micronutrients, and satiety-promoting effects. Additionally, 3.68g of coconut oil is used as a smoothing agent to improve texture and mouthfeel, while 1.42g of honey acts as a natural sweetener and humectant.The ingredients are evenly mixed and formed to produce a balanced, functional chocolate with enhanced nutritional properties and potential health benefits for weight management. EXAMPLE 2: Manufacturing

[0021] The preparation of this nutrient-enriched functional chocolate begins with the mild dry roasting of select grain and seed components, including goat, ragi, barley, and pumpkin seeds. This process enhances flavor, reduces moisture content, and improves nutrient bioavailability. The roasted materials are cooled and coarsely ground to create a uniform, functional base; simultaneously, the dark chocolate is melted using a double-boiler process under controlled temperature conditions to maintain its phenolic integrity. Coconut oil is incorporated into this molten matrix as a natural smoothing agent to improve texture, mouthfeel, and emulsification. Once a homogeneous blend is achieved, gymnemasylvestre powder is added for its bioactive potential to modulate glucose metabolism.The functional base, along with black raisins and chia seeds, is then gradually added to ensure uniform dispersion and structural integrity. In the final phase, natural honey is blended into the formulation, serving as a sweetener and humectant while masking the product's inherent properties. It serves as a sweetener and humectant while masking the bitterness of the botanical components. The mixture is then molded and allowed to harden under ambient conditions. The finished product is stored in a cool, dry environment to preserve its physicochemical and sensory properties. EXAMPLE 3: Endurance test

[0022] The hardness test is carried out to determine the strength and structural To evaluate the integrity of the dark chocolate formulation. This parameter has a direct impact on the texture, mouthfeel, and overall sensory experience, as the way the chocolate breaks and melts plays an important role in consumer satisfaction. The hardness value also serves as an indicator of the consistency of different production batches, which is especially important for molded chocolates. In addition, the test helps verify the effectiveness of tempering by assessing the stability of the cocoa butter crystals. Crystals, especially Form V, contribute to optimal hardness. This assessment is also important for determining the product's mechanical resistance during packaging, transport, and storage. A decrease in hardness over time may indicate fat bloom, moisture absorption, or formulation instability, all of which can be monitored with this test to maintain quality throughout the product's shelf life.

[0023] The physical hardness of the chocolate formulation was evaluated to ensure optimal structural integrity. The results showed a consistent hardness range, with the highest hardness value at 6.7 and the other values ranging from 6.0 to 6.4. This moderate but stable hardness is ideal for maintaining shape, facilitating handling, and ensuring a pleasant texture when consumed. EXAMPLE 4: Thin layer chromatography (TLC)

[0024] Thin layer chromatography (TLC) is used to analyse the chemical To analyze the composition of the chocolate formulation by separating and identifying components such as fats, sugars, caffeine, and polyphenols. This technique plays a crucial role in quality control and ingredient authentication. TLC can detect specific compounds such as cocoa butter, caffeine, or theobromine, and it can also detect adulteration or substituted ingredients such as cocoa-free fats. In formulation development, TLC is valuable for detecting beneficial compounds such as flavonoids and ensuring batch-to-batch consistency by comparing chromatographic profiles. Its simplicity, speed, and visual nature make TLC an efficient screening tool that does not require sophisticated instrumentation.

[0025] TLC analysis of the methanolic extract of Gymnema sylvestre revealed a distinct spot with an Rf value of approximately 0.35 on silica gel 60F254 plates using chloroform:methanol (9:1) as the mobile phase. This spot is in good agreement with the Rf value reported for gymnemagenin (Rf = 0.41), suggesting the presence of gymnemic acid or its derivatives. Visualization under UV light at 254 nm confirmed the identity of the spot and supported the inclusion of Gymnema sylvestre as a bioactive component with glucose-lowering potential. This TLC fingerprint serves as a useful quality control marker for the herbal extract used in the formulation. EXAMPLE 5: pH test

[0026] The pH test determines the acidity or alkalinity of the chocolate formulation, which is important for establishing the flavor profile, stability, and compatibility with other ingredients. pH has a significant impact on the flavor profile, particularly bitterness and acidity, and is an important parameter when using alkalized (Dutch-processed) cocoa. This test also supports process control by ensuring pH consistency between batches. Even though chocolate has low water activity, pH influences microbial growth and storage stability. Regulatory compliance and compatibility with flavorings or milk ingredients also require pH monitoring in chocolate formulations.

[0027] The results show that the measured pH was 6.4, which is within the acceptable range for chocolate and indicates a neutral to slightly acidic character, supporting product stability and consumer acceptance.

[0028] The chocolate formulation demonstrated good physical stability over time, with no demixing, brittleness, or degradation observed under controlled storage conditions. The stable morphology and consistent texture confirm its suitability for shelf life and consumer use. EXAMPLE 6: Moisture content test

[0029] Moisture content testing is essential for assessing the physical stability, shelf life, and microbial safety of a chocolate formulation. Although dark chocolate typically has a low moisture content, slight variations can significantly affect its texture, flavor, and susceptibility to microbial contamination. To perform the test, 2 g of the chocolate sample is placed in a weighed Petri dish and dried in a convection oven at 100°C for two to three hours. After cooling in a desiccator, the final weight is measured. The difference in weight indicates the moisture content. Accurate control of moisture content ensures optimal texture, extends shelf life, and prevents spoilage or deterioration.

[0030] The results show that the moisture content of the formulated dark chocolate was 3.2%, which is an optimal value for maintaining texture and shelf life. This low moisture content ensures minimal microbial growth and preserves the quality of the chocolate over time. EXAMPLE 7: Bloom test

[0031] The efflorescence test is carried out to determine the appearance of fat or sugar Blooming appears as a whitish or grayish coating on the surface of dark chocolate. Blooming appears as a whitish or grayish coating and can be caused by improper storage or inadequate tempering, even when the product is still safe to eat. The test helps manufacturers identify formulation or storage issues that lead to crystal migration. It is also useful for assessing the effectiveness of tempering processes. Because visual appeal and textural quality are maintained over time, the bloom test plays a key role in ensuring product consistency and consumer confidence, especially in recipes with high cocoa butter content, such as dark chocolate.

[0032] The test results confirmed the absence of fat and sugar blooms, indicating a stable product surface and well-maintained storage conditions, which are crucial for maintaining the visual quality and shelf life of chocolate formulations. EXAMPLE 8: DPPH radical scavenging test

[0033] The DPPH radical scavenging test is used to determine the antioxidant To evaluate the potential of the chocolate formulation. This method measures the ability of the antioxidants in the formulation to neutralize free radicals. For the test, a 0.1 mM DPPH solution in methanol is prepared and mixed with the test samples, including the chocolate formulation, Gymnema sylvestrepowder, and ascorbic acid (as a standard), at concentrations ranging from 20 to 100 µg / mL. One milliliter of the test solution is added to 3 mL of DPPH solution and incubated for 30 minutes in the dark. The absorbance at 517 nm is then measured using a UV-Vis spectrophotometer. The decrease in absorbance indicates the scavenging activity of the antioxidants, thus confirming the health-promoting properties of the herb-enriched functional chocolate.

[0034] The results show that the chocolate formulation exhibits strong radical scavenging activity, with a percentage inhibition value of 89.27% at 20 µg / mL, gradually decreasing to 84.07% at 100 µg / mL, indicating consistent antioxidant activity. Gymnema sylvestre powder also exhibited strong inhibition, with 85.55% at 60 µg / mL and 77.07% at 100 µg / mL. In contrast, ascorbic acid showed a typical dose-dependent response, with the highest inhibition of 75.75% at 80 µg / mL. Examples

[0035] 1. A composition of nutrient-enriched functional chocolate enriched with herbal ingredients for weight management, comprising 30.6g of dark chocolate, 0.3g of Gymnema sylvestre powder, 2.5g of rolled oats, 1.5g of ragi, 1.5g of chia seeds, 1.5g of barley, 1g of pumpkin seeds, 1.5g of black resin, and 1.42g of natural honey, the ingredients being evenly blended to provide a functional, antioxidant-rich chocolate with metabolism-boosting properties that supports weight management through the combined action of herbal extracts, fiber, and natural sweeteners.

Claims

[1] Composition of nutrient-enriched functional chocolate enriched with herbal ingredients for weight management, containing 30.6 g of dark chocolate, 0.3 g of Gymnema sylvestre powder, 2.5 g of rolled oats, 1.5 g of ragi, 1.5 g of chia seeds, 1.5 g of barley, 1 g of pumpkin seeds, 1.5 g of black resin and 1.42 g of natural honey, the ingredients being evenly blended to provide a functional, antioxidant-rich chocolate with metabolism-boosting properties that supports weight management through the combined action of herbal extracts, fiber and natural sweeteners. [2] The composition of claim 1, wherein the dark chocolate constitutes at least 40% by weight of the total chocolate composition. [3] The composition of claim 1, wherein the gymnemasylvestre powder is present in a concentration of about 0.6-0.7 wt% to support blood sugar regulation and lipid metabolism. [4] The composition of claim 1, wherein the nutrient-rich grains and seeds, including oats, ragi flour, chia seeds, barley flour and pumpkin seeds, have a fiber content of at least 10% by weight. [5] The composition of claim 1, wherein the black resin is included to contribute antioxidant properties and enhance the functional benefits of the chocolate. [6] The composition of claim 1, wherein the natural honey serves as a low-calorie sweetener and humectant that assists in moisture retention and flavor enhancement. [7] The composition of claim 1, wherein the final chocolate composition has a pH in the range of 6.2 to 6.5 for optimal taste and stability. [8] The composition of claim 1, wherein the total moisture content of the functional chocolate is maintained below 5%, primarily through minor ingredients, to ensure optimal texture, prevent microbial growth and improve storage stability.