A process for preparation of an edible polymer composition

Abstract

The present invention relates to a process for preparation of an edible polymer composition. The edible polymer obtained by the process 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. Specifically, the present invention relates to a process for preparation of an edible polymer composition.

[0003] BACKGROUND OF THE INVENTION

[0004] Lifestyle-associated habits and eating habits involving consumption of sugary and processed food lead to multiple health issues. Nowadays, 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 stay alone, an increasing number of people choose to eat out, people look for quicker options to cook and consume, and increase 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 foodstuffs.

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

[0008] W02010059725A1 discloses methods, formulations, and modified foods and consumables for weight management and glycemic control.

[0009] Existing technologies do not teach a product that is in polymer form, edible, and soluble in water. Prior art also does not particularly teach about reducing the bioavailability of free sugar molecules using 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 consumed directly or added to the existing foods and beverages to reduce the bioavailability of free sugar molecules in the foods and beverages. There is also a requirement in the art to provide an efficient process to produce such product. None of the existing technologies discloses a product or a process of preparing the poduct 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 and a process for preparation of the edible polymer composition that is soluble in water and can be consumed directly and could be added to the existing beverages / foods containing sugar. The composition lowers the glycemic index of high-sugar foods and reduces their calorie content, making it easier to maintain healthy eating habits.

[0012] OBJECTIVES OF THE INVENTION

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

[0014] Another objective of the present invention is to provide a process for preparing an edible polymer composition that reduces the bioavailability of free sugar molecules.

[0015] Another objective of the present invention is to provide a process for preparing an edible polymer composition that reduces the bioavailability of free sugar molecules in foods and beverages.

[0016] SUMMARY OF THE INVENTION

[0017] The present invention relates to a process for preparation of an edible polymer composition.. More particularly, the present invention provides a process for preparation of the edible polymer composition, comprising the steps of : a) Dissolving sorbitol, multi-carboxylic acid, and at least one polymer selected from polyvinyl alcohol (PVA) and polyvinyl pyrrolidone (PVP) in water; b) Incubating all the ingredients under continuous stirring; c) Adding 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. The present process provides an edible polymer composition which is soluble in water and reduces the bioavailability of the free sugar molecules present in beverages and foods and decreases glycemic index (GI) of the respective foods.

[0018] BRIEF DESCRIPTION OF THE DRAWINGS

[0019] 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 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 with magnification 1.00KX.

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

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

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

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

[0030] Figure 10- Represents the comparison of blood glucose responses 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

[0033] 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.

[0034] The use of “comprise”, “comprises”, “comprising”, “contain”, “contains”, “containing”, “include”, “includes”, 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.

[0035] 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.

[0036] 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.

[0037] The term “edible polymer” and “edible polymer composition” are used interchangeably.

[0038] 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.

[0039] 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, molecular biology described herein are those well-known and commonly used in the art.

[0040] The present invention provides a process for preparation of the edible polymer composition. In the process, the ingredients such as sorbitol and multi-carboxylic acid are trans-esterified in aqueous medium. During the reaction sorbitol, multi-carboxylic acid, and at least one polymer selected from polyvinyl alcohol (PVA) and polyvinyl pyrrolidone (PVP) dissolved in water; then incubating all the ingredients under continuous stirring. Soluble cellulose is added to the reaction mixture during incubation. Further, addition of functional molecules to the above solution is optional. All the ingredients are kept at 70-180°C for 1-12 h under continuous stirring .This will lead to a composition in liquid Form. Finally, after reaching the desired viscosity, if the polymer is casted and allowed to dry for about 24 h at about 45 °C it leads to a film formation.

[0041] Accordingly, in a specific embodiment, the process for preparation of the edible polymer composition comprises the steps of: a) Dissolving sorbitol, multi-carboxylic acid, and at leasy one polymer selected from polyvinyl alcohol (PVA), polyvinyl pyrrolidone (PVP) in water; b) Incubating all the ingredients under continuous stirring; c) Adding soluble cellulose to the reaction mixture during incubation; d) Optionally adding functional molecules to the solution of step (c) under continuous stirring; e) Finally, achieving desired viscosity and obtaining the edible polymer.

[0042] In an embodiment, the incubation in step (b) is done at 70-180°C for 1-12 hours.

[0043] In a preferred embodiment, incubation is done at 70-160°C; In another preferred embodiment, incubation is done at 8O-18O°C;In an embodiment, the temperature may be adjusted depending upon the functional molecule being added.

[0044] In a preferred embodiment, on addition of functional molecules the incubation is performed at 80- 120°C for 1-8 hours.

[0045] The desired value of the viscosity for the edible polymer composition is in the range of 10.50- 1614 cSt.

[0046] The edible polymer obtained in step (e) can be further casted and dried to obtain a fim form.

[0047] In another preferred embodiment, at least one polymer selected from 0.1-25 wt% PVA and 0.1- 25% PVP is dissolved in 100 ml distilled water and adding 3-25 g sorbitol and 1-20 g multicarboxylic acid by continuous stirring at 70-180°C for 1-12 hours.

[0048] In yet another embodiment, the amount of soluble cellulose used is 0.2-90 wt% and functional molecules used is 0.01-2 wt%.

[0049] The present process employs polyvinyl pyrrolidone (PVP) and polyvinyl alcohol (PVA), either alone or in combination.

[0050] The process optionally employs functional molecules like 1, 8-Cineole and alpha terpineol.In a preferred 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.

[0051] In an embodiment, the invention provides an edible polymer produced by the process of the invention. 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 edible polymer composition obtained by the process of the invention helps in reducing bioavailability of free sugars present in beverages and foods and thereby minimizes both the glycemic index (GI) and calorie content of high-sugar foods and beverages. The edible polymer composition obtained by the process of present invention is 90% soluble in water.

[0052] The edible polymer obtained by the process 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.

[0053] In the present edible polymer composition, multi-carboxylic acids act as cross-linkers in the formulation.

[0054] The process of the invention can be used to prepare the edible polymer composition in various forms such as but not limited to liquid and film.

[0055] In an embodiment, the composition of the invention is in the form of liquid, with viscosity ranging from 10.50-1614 cSt. In another embodiment, the composition is in form of films having water solubility index of >90% at 80°C at 760m above sea level.

[0056] 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.

[0057] In yet another non-limiting embodiment, the present invention provides an edible polymer composition comprising: sorbitol, multi-carboxylic acid, soluble cellulose, polyvinyl alcohol (PVA) and optionally functional molecules.

[0058] 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.

[0059] In a proffered 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, hydroxyethyl cellulose, hydroxyethyl methyl cellulose or any combination thereof. In an embodiment, the edible polymer obatiend by the process of the invention is used for preparation of pharmaceutical composition. Thus, 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.

[0060] 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 0.1-25 wt% 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.

[0061] In another 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%.

[0062] Table-1

[0063] 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.

[0064] 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, phenylalanine; peptides are selected from GLP-1 analogs; Monosaccharide selected is allulose; polysaccharides are selected from inulin and dietary fiber.

[0065] In another preferred but non-limiting embodiment, the secondary metabolites are selected from:

[0066] 1. Alkaloids such as:

[0067] Berberine, Evodiamine, Glycosin, Lupanine, Neferine, Piperine, Oxymatrine, Trigonelline, Vidoline, Isoquinoline, Quinolone, Quinazoline, Quinolizidine, Isoquinoline, Piperidine, Quinolizidine, Pyridine, Indole.

[0068] 2. Phenols such as:

[0069] 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.

[0070] 3. Saponins such as:

[0071] Arjunolic acid, Astragaloside IV, Diosgenin, Platyconic acid, Ginsenoside K, Ginsenoside Rg3, Ginsenoside Rgl.

[0072] 4. Tannins such as:

[0073] Tannic acid, condensed tannins, hydrolyzable tannins.

[0074] 5. Coumarins such as:

[0075] Esculetin, Fraxetin, Umbelliferone.

[0076] 6. Terpenes such as:

[0077] Bassic acid, 1,8-cineole, Limonene, Stevioside, alpha terpenol, Rebaudioside, Lupeol, Palbinone, Betulin. In yet another embodiment, the present invention provides a process that produces an edible polymer composition in both liquid and film forms.

[0078] In a preferred embodiment, the composition is soluble in water and has a solubility index of >90% at 80°C at 760m above sea level.

[0079] The composition is capable of reducing the calories of high-calorie food preferably high-sugar containing foods.

[0080] 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 the present invention.

[0081] EXAMPLES:

[0082] Example 1: The process for preparation of the edible polymer composition

[0083] Reaction Condition

[0084] 1) To prepare the edible polymer composition, first, 2 g of PVA was dissolved in 100 ml of distilled water. Next, 8 g of sorbitol and 4 g of citric acid were added to the solution and dissolved by continuous stirring at 100°C for 2 hours. After that, this solution was incubated at a temperature of 90°C for 2 hours. During the incubation, 2 g soluble nanocellulose was added into the reaction mixture. 0.5 g of 1, 8-cineole and terpineol was added to the solution used for the incubation. Finally, once the incubation was completed, the edible polymer was formed and casted to get film.

[0085] 2) To prepare 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 90°C for Ihour. 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 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.

[0086] 3) To prepare 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 100°C for 12 hour. After that, incubating this solution at 120°C for 3 hours and 1 g soluble carboxymethyl cellulose was added to the reaction mixture during incubation. 0.5g 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.

[0087] 4) To prepare the edible polymer composition, first 2g PVP was dissolved in 100 ml distilled water, then 8g sorbitol and 4g 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 1g soluble Hydroxypropyl methyl cellulose was added to the reaction mixture during the incubation. 0.5g of gallic acid and hydroxycinnamic acid was added to the solution used for incubation. Finally, the edible polymer was formed and and obtained in liquid state.

[0088] 5) To prepare the edible polymer composition, first, 1g of PVA and 1g 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.

[0089] Example 2: The composition of the edible polymer

[0090] Table-2

[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 blended well together and had a substantial phase homogeneity.

[0092] Example 3: Comparison of blood glucose response with and without edible polymer for desserts

[0093] 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.

[0094] As illustrated in Figure 8, on day 1, the consumption of Mysorepak resulted in a blood glucose level of 150 mg / dE 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.

[0095] Example 4: Comparison of blood glucose response with and without edible polymer for pastry

[0096] 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 afterward, and blood glucose responses were recorded. 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.

[0097] Example 5: Comparison of blood glucose response with and without edible polymer for breakfast

[0098] 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 afterwards. Blood glucose responses were recorded for both days.

[0099] 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

[0100] 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.

[0101] 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. Advantages of the invention:

[0102] - The present process produces an edible polymer that can reduce the bioavailability of free sugar molecules in foods and beverages.

[0103] - The process of invention is applicable at a commercial scale.

[0104] The process enables the solubilization of cellulose.

[0105] - The process enables encapsulation of volatile functional molecules.

[0106] - The edible polymer composition produced by this process is water-soluble. - This composition can lower the glycemic index of high-sugar foods and reduce their overall calorie content.

[0107] - The invention offers a practical solution to address lifestyle-related issues, particularly those associated with eating habits.

Claims

Claims:

1. 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.

2. The process as claimed in claim 1, wherein at least one polymer selected from PVA and PVP is dissolved in distilled water and then sorbitol and multi-carboxylic acid are added.

3. The process as claimed in claim 1, wherein preferably the incubation is performed at 70-160°C.

4. The process as claimed in claim 1 , wherein preferably the incubation is performed at 80- 180° C.

5. The process as claimed in claim 1, wherein the temperature is adjusted depending upon the functional molecule being added.

6. The process as claimed in claim 1, wherein on addition of functional molecules the incubation is performed at 80-120°C for 1-8 hours.

7. The process as claimed in claim 1, wherein the amount of functional molecules used is 0.01-2 wt%.

8. The process as claimed in claim 1, wherein the desired value of the viscosity for the edible polymer composition is in the range of 10.50-1614 cSt.

9. The process 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.

10. The process as claimed in claim 1, wherein 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, hydroxyethyl cellulose, hydroxyethyl methyl cellulose or any combination thereof.

11. The process 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.

12. The process as claimed in claim 1, wherein preferably the functional molecules selected are 1, 8-Cineole and alpha terpineol.

13. The process as claimed in claim 1, wherein the process is capable of producing the edible polymer composition in both liquid and film forms.

14. The process as claimed in claim 1, wherein the edible polymer obtained in step (e) is further casted and dried to obtain a film form.

Images