A COMPOSITION OF Eucheuma spinosum ICE CREAM ENRICHED WITH BLUE TERNATE FLOWER

Abstract

The present utility model discloses the composition of guso (Eucheuma sp.) ice cream, detailing its specific ingredient composition. The recipe includes 1.40% by weight of blue ternate, 7.15% by weight of Eucheuma sp. puree, 35.72% by weight of all-purpose cream, 21.44% by weight of condensed milk, 26.44% by weight of evaporated milk, 7.15% by weight of refined sugar, and 0.70% by weight of vanilla. The present utility model highlights the use of natural ingredients, particularly Eucheuma sp., which is rich in antioxidants, vitamins A, C, and E, and iodine—nutrients that help the body combat infections. Additionally, blue ternate is recognized for enhancing memory and reducing oxidative stress due to its high antioxidant content, thus promoting overall wellness.

Description

A Composition of Eucheuma spinosum Ice Cream Enriched with Blue TernateFlowerTechnical FieldThe present utility model relates to a food product but more specifically to animproved ice cream enriched with Eucheuma sp. and blue ternate.Background of the Utility ModelIce cream is made from dairy milk or cream and is flavored with a sweetener, eithersugar or an alternative, spice, such as cocoa or vanilla, or fruit, such as strawberries orpeaches. It can also be made by whisking a flavored cream base and liquid together.Colorings are sometimes added in addition to stabilizers. Numerous ice creams areavailable. One is disclosed by patent number PH22019000611 wherein said compositioncomprises Echeuma cottoni seaweed, corn grits, salt, fresh garlic fresh hot pepper, sweetand sour mix, vinegar, and refined sugar for sweet and sour flavor, homemade barbecuemixture. In addition, patent number PH22021050643T wherein said compositioncomprising fresh Finger Algae seaweeds, heavy cream, whole milk, refined sugar, fine seasalt, and vanilla. Moreover, Patent Number PH22021050644U1 is prior art, wherein saidProcess comprising the following steps: washing, draining, pureeing, mixing, heating,combining, stirring, cooling, dispensing, and freezing. Lastly, another prior art was disclosedby patent number CN106417883A wherein said composition comprising water, durian pulp,whole milk powder, white granulated sugar, vegetable oil, emulsifier, and stabilizer.Given the above prior art, none of the prior art utilized Eucheuma spinosum as themain ingredient and blue ternate extract as a natural flavoring in ice cream. In addition, saidpresent utility model ingredient formulation differs from said prior art ingredient mentioned.Furthermore, said utility model Process differs from the Process of said prior art above.Specifically, said prior arts processes do not disclose blanching, pounding, squeezing, anddraining.Summary of the Utility ModelThe present utility model discloses the composition of guso (Eucheuma spinosum)ice cream, emphasizing its specific formulation and nutritional benefits. The recipe iscomposed of 100g Eucheuma spinosum puree, which serves as the main functionalingredient, providing natural antioxidants, vitamins A, C, and E, iodine, and dietary fiber. Itsinclusion imparts a jelly-like effect that enhances the creaminess and viscosity of the icecream while offering significant health benefits. Incorporated into the formulation is 19.7 gblue ternate flower extract, which acts as a natural flavoring and coloring agent, imparting2a distinctive blue hue and floral aroma. Rich in anthocyanins, blue ternate also contributeshigh antioxidant activity, helping reduce oxidative stress and promoting memoryenhancement and overall wellness. To achieve a smooth, creamy texture, the ice creamconsists of 500 g all-purpose cream, 300 g condensed milk, and 370 g evaporated milk,which together create a rich and balanced dairy base. Additionally, 7.18% refined sugar isincluded to provide the right sweetness and improve scoopability, while 9.8 g vanilla extractenhances flavor complexity and aroma, complementing the natural taste of Eucheumaspinosum and blue ternate. This utility model highlights the integration of natural andfunctional ingredients that elevate the sensory quality, nutritional value, and aestheticappeal of the ice cream, resulting in a wellness-oriented frozen dessert free from artificialflavorings and colorants. The process of making Eucheuma spinosum ice cream comprisesthree phases: preparing the blue ternate extract; preparing the Eucheuma spinosum puree,and preparing the ice cream. The Eucheuma spinosum ice cream provides pure andorganic main ingredients and natural flavoring from nature. Eucheuma spinosum can bealternative ice cream in the market.The cited prior arts primarily focus on the use of different types of seaweeds ornatural ingredients in ice cream production but vary significantly in terms of formulation,purpose, and innovation when compared to the present utility model.Patent Number PH22019000611 discloses a composition using Echeuma cottoniiseaweed combined with corn grits, salt, fresh garlic, hot pepper, sweet and sour mix,vinegar, and refined sugar, which is primarily intended for a sweet and sour flavored productrather than a creamy dessert. This formulation focuses more on savory-flavored seaweedapplications and is distinct from the present innovation, which produces a_ naturallysweetened, wellness-oriented ice cream.Patent Number PH22021050643T involves a composition of fresh finger algaeseaweeds, heavy cream, whole milk, refined sugar, fine sea salt, and vanilla. While thisprior art integrates seaweed into an ice cream formulation, it lacks the inclusion of functionalnatural extracts like blue ternate flower extract and does not emphasize additional healthbenefits. In contrast, the present utility model uses 100 g Eucheuma spinosum pureecombined with 1.40% blue ternate extract, providing antioxidants, vitamins, iodine, andmemory-enhancing properties, which makes it both nutrient-dense and visually appealingdue to its natural blue coloration.Patent Number PH22021050644U1 outlines the process steps of ice creampreparation—washing, draining, pureeing, mixing, heating, combining, stirring, cooling,dispensing, and freezing—without detailing a unique composition or functional innovation.Unlike this process-focused prior art, the present utility model introduces a novel ingredient3combination that naturally enhances texture, color, and nutritional value, making it distinctand innovative.Lastly, Patent Number CN106417883A discloses a formulation using water, durianpulp, whole milk powder, white granulated sugar, vegetable oil, emulsifier, and stabilizer.This prior art relies heavily on additives and stabilizers to achieve desired texture andconsistency, whereas the present model uses natural components, particularly Eucheumaspinosum, which inherently provides a jelly-like effect that improves texture without artificialstabilizers or emulsifiers.In summary, unlike the cited prior arts, the present utility model introduces aninnovative, health-oriented ice cream formulation that uniquely combines Eucheumaspinosum puree and blue ternate extract to naturally enhance texture, color, flavor, andnutritional benefits. It distinguishes itself by avoiding synthetic additives while promotingwellness and aesthetic appeal, setting it apart as a novel functional frozen dessert.Detailed Description of the Utility ModelEucheuma spinosum ice cream comprising of a main ingredient; and flavoring.Wherein said main ingredient comprising of Eucheuma spinosum. Wherein said flavoringcomprising of blue ternate flower extract. The ice cream formulation is comprised:Ingredients Quantities (grams) % Weight Compositionblue ternate 19.7 g 1.40%Eucheuma sp. puree 100g 7.15%all-purpose cream 500 g 35.72%condensed milk 300 g 21.44%evaporated milk 370g 26.44%refined sugar 100 g 7.15%vanilla 9.8g 0.70%Total 1,399.5g 100%The present utility model relates to the formulation of Eucheuma spinosum icecream, which consists of a main ingredient and a natural flavoring agent. The mainingredient is Eucheuma spinosum puree, while the natural flavoring comes from blueternate (Clitoria ternatea) flower extract. The formulation has been carefully optimized, withall component percentages expressed by weight based on the total weight of the ice creammixture to achieve the desired texture, creaminess, flavor balance, and nutritional value.Specifically, the ice cream is composed of 100g Eucheuma spinosum puree, which4provides essential nutrients such as antioxidants, vitamins A, C, and E, iodine, and dietaryfiber, while also imparting a jelly-like effect that enhances creaminess and smoothness. Theformulation includes 19.7g blue ternate flower extract, which contributes a natural blue hue,subtle floral notes, and significant antioxidant properties that promote overall wellness. Tocreate a rich and creamy base, the recipe contains 500g all-purpose cream, 300gcondensed milk, and 26.43% evaporated milk, proportions that were determined throughsensory evaluation to achieve a balanced and indulgent texture without being overly fattyor overly sweet. Additionally, 100g refined sugar is added to provide the right sweetnessand improve scoopability, while 9.8g vanilla extract enhances the overall flavor profile andaroma, complementing the natural taste of the main ingredients.Process of producing said Eucheuma spinosum ice cream comprises three phases:preparing the blue ternate extract, preparing Eucheuma spinosum puree; and preparing theice cream.The process of preparing blue ternate extract comprising the following steps:preparing the tools and materials needed; gathering the mature blue ternate flower;washing thoroughly gathered blue ternate flower in running water; weighing said washedblue ternate flower into a weighing scale; pounding said weighed blue ternate flower into amortar and pestle, and squeezing said pounded blue ternate flower to obtain an extract.The process of preparing Eucheuma spinosum puree comprising the steps:preparing the tools and materials needed; gathering green Eucheuma spinosum; weighingsaid gathered green Eucheuma spinosum; blanching said weighed green Eucheumaspinosum for 30 seconds, and blending said blanched green Eucheuma spinosum for 5minutes or until the granules have turned into puree. The addition of blue ternate flowerextract, on the other hand, influences the color that gives the ice cream its natural colors.The process of preparing of ice cream comprising the steps: preparing the tools andmaterials needed; measuring accurately said condensed milk, said evaporated milk, andsaid all-purpose cream; combining said measured ingredients using an electric mixer untilstiff peak to obtain a first mixture; adding said prepared Eucheuma spinosum puree to saidfirst mixture to obtain a second mixture; adding said blue ternate flower extract to saidsecond mixture to obtain a third mixture; freezing said third mixture at -18°C.In order to understand the present utility model, the following are provided;Ingredients : Percentage Unit Unit Cost Total Amount perQuantity TreatmentT1 T2 T3 T1 T2 T T1 T2 T3319.7 19. 19.7 14 1.40 1. 200.00 / 3.94 3.94 3.947 5 3Blue Ternate; 6 gra 1000 gms% % %Eucheuma 50 100 150 3.89 7.15 gra 100.00 / 5.00 10.0 15.00Sp. % % 10. ms 0Puree 35 1000g%All-purpose 500 500 500 37.2 35.7 34. 60.00 120 120 120.05% 3% 49 0Cream % gra / 250gmscondensed 300 300 =300 21.5 214 20. gra 250.00 / 37.5 37.5 37.50milk 5% 4% 70 ms 0 0% 1000gEvaporated 370 370 370 27.5 264 25. gra 38.00 / 38.0 38.0 38.00milk 2% 4% 53 ms 0 0% 370mlRefined 100 100 100 7.55 741 69 gra 100.00 / 10.0 10.0 10.00Sugar; % % 0% ms 0 0and 1000gVanilla 9.8 9.8 98 0.79 0.70 O06 gra 16.00 / 1.30 1.30 1.30% % 8% ms120 mlTotal Grams 134 1399 144 100 100 10per 9.5 5 9.5 % % 0%treatmentTotal Cost 40 42 45 215. 220. 225.7Yield: 74 74 4Size / serving 8 8 8OZ OZ. OZ.Cost / serving 5.39 5.25 5.005 The Eucheuma spinosum ice cream has a cheaper price per serving than organicice cream available in the market. It shows viability for consumption since it is cheaper andthe ingredients are available in the local market. Moreover, adding Eucheuma spinosum asthe main ingredient and Blue ternate flower extract flavoring ingredients increases theproduct cost.The tools used in making Eucheuma spinosum ice cream comprise a mortar andpestle, strainer flower, a measuring cup, a measuring spoon, a rubber spatula, and ablender. All tools used in preparing the Eucheuma spinosum ice cream are essential kitchentools and handy to work on. The equipment involved, like a blender and weighing scale, is15 __— less expensive.Shelf life is the period of time for which food will remain safe and fit for use, providedthat it is kept in defined storage condition (Man,2015). It is interrelated to food safety sincethe freshness of the food is essential in making 31 a good quality product. A good productquality ensures customer satisfaction and good sale in return. Raw fruit / vegetable juice willkeep well in in the freezer for two to three months (Sindhu, 2018).Shelf-life of Eucheuma spinosum ice cream all treatments were observed within the spanof 2 months. Observation data showed that at the onset of 2 months, the color, flavor,aroma, and texture of the three treatments remain the same. Therefore, the shelf life ofEucheuma spinosum ice cream expires more than two (2) months after stored in standardtemperature of ice cream which is 0°F(-18°C) or colder.Treatments Appearance DV Rank Aroma DV Rank Texture DV Rank Taste DV RankTreatment 756 LVM 2 7.76 LMV 2 7.36 LVM 3. 7.76 LVM 2Treatment 783 LVM 1 806 LVM 1 803 LVM 1 7.96 LVM 1Treatment 756 LVM 2 760 LVM 2 740 LVM 2 7.23 LM 3The sensory evaluation results of the three Eucheuma spinosum ice creamtreatments show significant differences in terms of appearance, aroma, texture, and taste.Among the formulations, Treatment 2 consistently obtained the highest ratings across alllattributes, making it the most preferred by the panelists. In terms of appearance, Treatment2 achieved the highest score with a weighted mean (WM) of 7.83 and a descriptive valueof “Like Very Much’, indicating its more appealing visual quality compared to Treatments 1and 3, which both scored 7.56 and ranked second. For aroma, Treatment 2 also rankedfirst with a WM of 8.06 and was described as “Like Very Much’, suggesting that its blend ofblue ternate floral notes, vanilla essence, and dairy components created a more pleasantand balanced aroma. Treatments 1 and 3, with weighted means of 7.76 and 7.60respectively, were also well accepted but slightly less aromatic.In terms of texture, Treatment 2 again stood out with a WM of 8.03 and was rated “LikeVery Much”, indicating that it had the smoothest and creamiest consistency among thethree. This superior texture is likely due to the optimized proportion of Eucheuma spinosumpuree, which contributed a natural jelly-like effect without compromising creaminess.Treatment 3 followed with a score of 7.40, while Treatment 1 ranked last with 7.36,suggesting minor differences in mouthfeel and consistency. Regarding taste, Treatment 27once again received the highest score of 7.96 with a descriptive value of “Like Very Much’,reflecting its well-balanced sweetness, creamy profile, and subtle floral notes from the blueternate extract. Treatment 1 placed second with a WM of 7.76, while Treatment 3 obtainedthe lowest rating of 7.23 and was described as “Like Moderately”, indicating a less favorableflavor profile compared to the other two treatments.Overall, the results reveal that Treatment 2 delivered the most desirable combination ofappearance, aroma, texture, and taste, making it the most preferred formulation among thepanelists. Its optimized composition effectively enhanced the ice cream’s visual appeal,sensory quality, and overall acceptability. Treatments 1 and 3 were still generally liked butwere rated slightly lower, particularly in terms of texture and taste. This suggests that thespecific balance of ingredients in Treatment 2—notably the proportions of Eucheumaspinosum puree, blue ternate extract, and dairy components—produced a well-formulated,high-quality ice cream that best met consumer preferences.FriedmanVariables df a Chi-Squared p-value Result DecisionesTreatments Not& 2 0.05 1.5556 0.45 ae AcceptedSignificantAppearanceTreatments 2 0.05 8.3333 0.01 Significant Rejected& TasteTreatments Not& Aroma 2 0.05 2.0769 0.35 Significant AcceptedTreatments 8 ag .& TExture 2 0.05 4902 0.01 Significant RejectedThe respondents perceived no significant difference in the acceptability level ofEucheuma spinosum ice cream in three treatments in terms of appearance; therefore, thenull hypothesis is accepted. In terms of aroma, there was no significant difference asperceived by the respondents. Thus, the null hypothesis is accepted. In terms of taste, therewas a significant difference as perceived by the respondents. Thus, the null hypothesis isrejected. In terms of texture, there was a significant difference as perceived by therespondents. Therefore, the null hypothesis is rejected. The overall acceptability ofEucheuma spinosum ice cream have significant difference among the three treatments asperceived by the respondents. Therefore, the null hypothesis is accepted.The table below shows the nutrient analysis of Eucheuma spinosum ice creamweighing 1500 grams during the time of analysis. In this table, it clearly shows the nutrientsthat the consumers can get out of this utility model.Nutrient Analysislron, mg / KgSodium, mg / KgCalcium, mg / kgFat, g / 100gCalories / g / 100gCholesterol, mg / 100gDietary Fiber, g / 100gVitamin A,ugRE / 100gVitamin C, mg / 100gVitamin D3(asCholecalciferol)Results23.3164936449.7122230.081.57Less than 25**Less than 0.8**Less than 0.42**Test MethodFlame AASMojonnier ExtractionBy CalculationGas ChromatographyEnzymatic-GravimetryHigh Performance LiquidChromatography

Claims

Claims1. Acomposition of Eucheuma spinosum ice cream enriched with blue ternate flowerconsisting of:Ingredients % Weight Compositionblue ternate 1.40%Eucheuma sp. puree 7.15%all-purpose cream 35.72%condensed milk 21.44%evaporated milk 26.44%refined sugar 7.15%vanilla 0.70%Total 100%5 2. The composition of Eucheuma spinosum ice cream enriched with blue ternate floweraccording to Claim 1, wherein the blue ternate flower extract is utilized as a flavoring.