Coconut milk powder and coconut water powder-based food composition

Abstract

An innovative composition is described which uses coconut milk powder and coconut water powder to create a multifunctional, natural product free of added sugars and sweeteners; in particular, the composition contains coconut milk powder in an amount between 20% and 80% by weight and coconut water powder in an amount between 15% and 75% by weight.

Description

[0001] Ref.: 25GN100IWO

[0002] Title

[0003] Coconut milk powder and coconut water powder-based food composition

[0004] The present invention relates to an innovative composition which uses coconut milk powder and coconut water powder to create a multifunctional, natural product free of added sugars and sweeteners.

[0005] This composition is characterised by its ability to serve both as a natural sweetener for hot drinks, such as coffee, tea and chocolate, and as a base for a highly hydrating and energising sports drink.

[0006] The formula integrates all the ingredients of coconut, taking advantage of the fruit at different stages of ripeness to obtain maximum nutritional and functional benefit:

[0007] • Coconut milk powder: derived from the pulp of ripe coconut, with a minimum fat content of 50%, preferably 55%, ideal for sweetening and providing polar lipids and medium-chain triglycerides (MCT), essential for rapid energy and metabolic support.

[0008] • Coconut water powder: extracted from green coconut, renowned for its high electrolyte content (potassium, sodium, magnesium, iron), essential for hydration and electrolyte balance.

[0009] To improve product solubility and stability, the composition may include maltodextrin, preferably tapioca maltodextrin, as a natural carrier.

[0010] This unique combination takes advantage of the different ripening phases of the coconut to balance the nutrient content and meet nutritional and functional needs, and is suitable for both healthy individuals and athletes, providing an innovative and natural solution for daily wellness and supporting physical performance.

[0011] State of the artRef.: 25GN100IWO

[0012] "Belly Elixir with Greens and Adaptogens Dietary Supplement", 12 October 2018, Database Gnpd Mintel accession n. 6046369, discloses a composition containing coconut milk powder and coconut water powder.

[0013] Sarangapany et al., Journal of the Science of Food and Agriculture, vol. 105, no. 3, 28 July 2024, pages 1522-1532, discloses the nutritional advantages of coconut milk powder and coconut water powder.

[0014] Vridgemohan et al., International Journal of Nutrition and Metabolism, vol. 8, n. 2, 31 March 2016, pages 7-11, discloses freeze-dried coconut water powder and its nutritional advantages.

[0015] Zafisah et al., Journal of Food Process Engineering, vol. 41, n. 1, 1 February 2018, pages e1-e11, discloses freeze-dried coconut milk powder and its nutritional advantages.

[0016] Figures

[0017] Figure 1 shows the results of the Frontal Asymmetry (Likeability) measurements determined by EEG.

[0018] Figure 2 shows the results of the Cognitive Workload measurements determined by EEG.

[0019] Figure 3 shows the results of the Engagement measurement determined by EEG.

[0020] Technical problem to be solved

[0021] The current sweetener and sports drink options on the market have the following limitations:

[0022] 1. High use of refined sugars and artificial sweeteners:

[0023] o Those products can have negative effects on health and often have an unpleasant aftertaste that alters the taste of the drinks.

[0024] 2. Absence of multifunctionality:Ref.: 25GN100IWO

[0025] o Conventional sweeteners merely provide sweetness, without providing functional benefits such as hydration or nutritional support. o Sports drinks frequently contain added sugar or artificial additives, reducing their appeal to health-conscious consumers.

[0026] 3. Stevia based sweeteners:

[0027] o Despite being of natural origin and generally safe in moderation, they may have side effects like bloating, nausea, gas, dizziness or numbness.

[0028] The objective of the present invention is to develop a multifunctional product that addresses these limitations by offering a natural solution that combines:

[0029] • Natural sweetness without aftertaste or contraindications.

[0030] • Advanced hydration thanks to the electrolytes in the coconut water.

[0031] • Nutritional benefits, such as the supply of medium-chain triglycerides (MCT) and natural antioxidants.

[0032] Description of the invention

[0033] This technical problem has been surprisingly solved by means of a composition containing coconut milk powder in an amount between 20% and 80% by weight and coconut water powder in an amount between 15% and 75% by weight; according to a preferred aspect of the invention, coconut milk powder is present in the composition in an amount between 25% and 75% by weight and / or coconut water powder in an amount between 20% and 70% by weight.

[0034] The composition which is the subject of the present invention represents a sweetener that nourishes, transforming the concept of sweetening into a resource for wellness and the functional enhancement of beverages.Ref.: 25GN100IWO

[0035] The lipid component of coconut milk, in particular its polar lipids, such as phosphatidylcholine (PC) and phosphatidylethanolamine (PE), provides natural sweetness without added sugars, artificial or natural sweeteners; in particular, it provides:

[0036] 1. Reduced acidity and bitterness:

[0037] o The sweet fat balances the bitter and sour notes of drinks such as coffee, tea and chocolate, enhancing the flavour profile.

[0038] 2. Nutritional benefits:

[0039] o Polar lipids and medium-chain triglycerides (MCT) provide rapid energy and improve lipid metabolism, making the product ideal for athletes and active individuals.

[0040] Furthermore, the polar lipids of coconut provide the following benefits:

[0041] • Increased energy: polar lipids such as PC and PE optimise cellular energy metabolism.

[0042] • Advanced hydration: in synergy with the natural electrolytes of coconut water, polar lipids improve cellular water balance and nutrient absorption.

[0043] • Cardiovascular health: phosphatidylcholine (PC) reduces inflammation and improves the blood lipid profile, while phosphatidylethanolamine (PE) supports the integrity of cardiac cell membranes.

[0044] The interaction between coconut milk proteins and coffee polyphenols also provides the following benefits:

[0045] • Improved bioavailability: polyphenols become more bioavailable through interaction with polar lipids, amplifying antioxidant benefits.

[0046] • Reduced astringency: proteins mitigate astringency, enhancing the taste experience of hot drinks.Ref.: 25GN100IWO

[0047] The composition which is the subject of the present invention may contain at least one carrier, preferably a maltodextrin, even more preferably tapioca maltodextrin; other carriers usable for the purposes of the present invention may be acacia fibre and sodium caseinate.

[0048] According to an aspect of the invention, the carrier may be present in the composition in amounts between 5% and 15% by weight, even more preferably between 8% and 12%.

[0049] The composition which is the subject of the present invention may also contain at least one flavouring, preferably in powder form, even more preferably natural.

[0050] According to an aspect of the invention, the flavouring may be present in the composition in an amount between 0.5% and 8% by weight, preferably between 1% and 6%.

[0051] According to a further aspect of the invention, the flavouring may be selected from vanilla, saffron, lime, blueberry.

[0052] According to an aspect of the invention, the coconut milk powder comes from coconut of the Sri Lanka Tall variety and / or the coconut water powder comes from coconut of the Malayan Yellow Dwarf variety.

[0053] According to an aspect of the invention, the composition which is the subject of the invention does not contain natural and / or synthetic sweeteners.

[0054] According to an aspect of the invention, the coconut milk powder has a fat content of at least 50% by weight, preferably at least 55%.

[0055] According to an aspect of the invention, the coconut milk powder and / or coconut water powder are obtained by freeze-drying; this process preserves the nutritional and organoleptic properties of the coconut milk and coconut water

[0056] The main steps in the freeze-drying process can be summarised as follows:Ref.: 25GN100IWO

[0057] 1. Freezing:

[0058] o The liquids are quickly frozen at temperatures between -40°C and -70°C, solidifying the water they contain.

[0059] 2. Primary sublimation:

[0060] o The frozen samples are subjected to a pressure of 50-100 Pa, transforming the ice into vapour without passing through the liquid state.

[0061] 3. Secondary sublimation:

[0062] o The residual moisture is removed by means of a further controlled heating, ensuring a final moisture content of less than 5%.

[0063] Finally, a further object of the present invention is the use of the composition which is the subject thereof as a sweetener and / or as a metabolism activator.

[0064] Definitions

[0065] Unless otherwise defined, all the terms of the art, notations and other scientific terms used herein are intended to have the meanings commonly understood by those skilled in the art to which this description belongs. In some cases, terms with commonly understood meanings are defined herein for clarity’s sake and / or ready reference; the insertion of such definitions in the present description must therefore not be interpreted as representative of a substantial difference with respect to what is generally understood in the art.

[0066] The term “carrier” refers to a food additive used to dilute, disperse or dissolve a nutrient, such as coconut milk and / or water, without altering the function thereof. Carriers are normally used to facilitate the handling or use of the nutrient.

[0067] The terms “comprising”, “having”, “including” and “containing” are to be understood as open terms (i.e. the meaning “comprising, but not limited to”) and are to beRef.: 25GN100IWO

[0068] considered as a support also for terms such as “essentially consist of”, “essentially consisting of”, “to consist of” or “consisting of”.

[0069] The terms “consists essentially of”, “consisting essentially of” are to be understood as semi-closed terms, meaning that no other ingredient affecting the new features of the invention is included (optional excipients may therefore be included).

[0070] The terms “consists of’, “consisting of” are to be understood as closed terms; i.e. the sum of all components represents 100% of the total.

[0071] Unless otherwise indicated, the percentages are by weight, with respect to the total weight of the claimed composition.

[0072] In the following examples, the expression "coconut milk powder" means a product obtained by freeze-drying a mixture consisting of 90% by weight of coconut milk and 10% by weight of tapioca maltodextrin; the expression "coconut water powder" means a product obtained by freeze-drying a mixture consisting of 90% by weight of coconut water and 10% by weight of tapioca maltodextrin.

[0073] “Sweeteners” (also called “sugar substitutes”) are food additives used to give a sweet taste to foods and beverages such as soft drinks, desserts, dairy products, sweets, chewing gum, and low-calorie and weight control products. Sweeteners can be produced in different ways such as by extraction from plants (for example, steviol glycosides or thaumatin) or from other materials of vegetable origin (for example, neohesperidin DC, derived from citrus); they can also be synthesised (for example, saccharin) or obtained using microorganisms in the production process (for example, erythritol ). Some common substances with a sweet taste are not considered sweeteners under EU regulation; this list includes, for example, monosaccharides, disaccharides or oligosaccharides. Source: European Food Safety Authority’s web site (https: / / www.efsa.europa.eu / en / topics / topic / sweeteners).Ref.: 25GN100IWO

[0074] “Metabolism activators” are substances that speed up the body's metabolic rate, enhancing how efficiently it converts food into energy, often by boosting cellular energy production, thermogenesis (heat generation) or enzyme activity, which can support weight management and energy levels.

[0075] Examples

[0076] Example 1: Sweetening formula

[0077] Ingredients:

[0078] • Coconut milk powder: 80% (minimum fat content 50% by weight)

[0079] • Coconut water powder: 20%

[0080] Use: ideal for sweetening coffee, tea, cocoa, carob, hot chocolate and other hot drinks. Provides sweetness and creaminess.

[0081] Example 2: Sport Drink formula

[0082] Ingredients:

[0083] • Coconut milk powder: 30%

[0084] • Coconut water powder: 70%

[0085] Use: Ideal for promoting hydration and physical recovery after sports activity, thanks to its wealth of natural electrolytes such as potassium, magnesium and iron.

[0086] Example 3: Vanilla formula

[0087] Ingredients:

[0088] • Coconut milk powder: 75.47% (minimum fat content 50% by weight)

[0089] • Coconut water powder: 18.87%

[0090] • Pure vanilla powder: 5.66%

[0091] Use: Ideal for hot drinks with a delicate and natural aromatic touch.

[0092] Example 4: Saffron formulaRef.: 25GN100IWO

[0093] Ingredients:

[0094] • Coconut milk: 78.63%

[0095] • Coconut water: 19.66%

[0096] • Saffron: 1.71%

[0097] Use: Ideal for hot drinks with anti-inflammatory properties and beneficial for general well-being

[0098] Example 5: Lime and cranberry formula

[0099] Ingredients:

[0100] • Coconut milk powder: 25% (minimum fat content 50% by weight)

[0101] • Coconut water powder: 58.33%

[0102] • Lime and cranberry: 16.67%

[0103] Use: Ideal for refreshing and thirst-quenching drinks, with beneficial effects on the urinary tract, particularly suitable for female well-being.

[0104] Example 6 (comparative)

[0105] The objective of this experiment was to validate the efficacy of the composition which is the subject of the present invention as a natural sweetener and beverage enhancer, demonstrating that it improves the taste of coffee without altering the organoleptic profile thereof; the composition described in Example 1 was used for this purpose.

[0106] Validation methodology

[0107] The validation of the composition was conducted through sensory testing in two separate phases:

[0108] 1. Testing in coffee laboratories

[0109] • Location: Two laboratories specialised in the evaluation of complementary coffee products.Ref.: 25GN100IWO

[0110] • Participants: Large-scale retail trade (GDO) buyers, coffee experts and professional barmen.

[0111] • Testing protocol:

[0112] o Comparative tastings were carried out between coffee with and without composition.

[0113] o The dose tested was 1.2 g per cup of coffee (approx. 50 ml).

[0114] o The parameters evaluated included perceived sweetness, aromatic balance, body and aftertaste.

[0115] 2. End-consumer testing

[0116] • Sample: 30 people selected among regular coffee consumers.

[0117] • Testing protocol:

[0118] o Blind tasting with and without the addition of the composition in the recommended dose.

[0119] o Sensory evaluation questionnaire focusing on perception of sweetness, creaminess and taste persistence.

[0120] Results and observations

[0121] The test results confirmed that the composition of example 1, in the 1.2 g dose, provides significant benefits without compromising the authentic taste of coffee. The main evidences are reported below:

[0122] 1. Improved perceived taste:

[0123] o 92% of the participants confirmed that the tested composition improves the taste of coffee, making it rounder and more harmonious.

[0124] o The perception of sweetness was assessed as natural and non-invasive, without overpowering the aromatic notes of the coffee.

[0125] 2. Neutrality of the organoleptic profile:Ref.: 25GN100IWO

[0126] o 95% of the experts pointed out that the tested composition does not alter the authentic taste of the coffee, preserving its aroma and aftertaste unaltered. o The texture of the beverage became more velvety, without changing the natural acidity of the coffee.

[0127] 3. End-consumer satisfaction:

[0128] o 90% of consumers stated that they preferred the coffee with the tested composition with respect to traditional coffee.

[0129] o The creamy effect was particularly appreciated, confirming the added value for home and professional preparations.

[0130] Example 7 (comparative)

[0131] This test has been performed to investigate mental states (implicit response) associated with tasting plain espresso coffee, espresso coffee together with 1.2 g of the composition of Example 1 as well as espresso coffee together with a sweetener available on the market based on steviol glycosides (Misura® Stevia, 1.5 g).

[0132] Three implicit emotional markers (Frontal Asymmetry, Cognitive Workload, Engagement) have been captured through electroencephalogram (EEG) across a sensory experience that included look, smell, taste, aftertaste; 51 participants have been analyzed from 55 total participants, since 4 participants have been excluded due to the quality of the EEG signal.

[0133] Participants have been selected amongst Italian usual coffee consumers; 60.8% male, 39.2% female; 13% generation X, 76% generation Z, 11% millennials. Samples have been presented in blind and randomized order.

[0134] All data have been analyzed using a 1- and 2-way repeated-measures ANOVA, to examine main effects and interactions between variables. Holm post-hoc tests were performed to check for statistical significance.Ref.: 25GN100IWO

[0135] The results of the test are summarized in figures 1 to 3, wherein the composition according to Example 1 is identified as “Coccola”; statistical significance has been determined by p-values and is indicated as follows in the figures: *** p<0.001, ** p<0.01, * p<0.05, # p<0.1.

[0136] More in details, Figure 1 shows the results of the Frontal Asymmetry EEG measurements. This index evaluates the natural balance of approach (associated with acceptance and positive emotions) and avoidance (withdrawal, negative emotions) of an individual about a task. It is measured by comparing left side to right side activity in the Alpha range (8-13Hz). Positive values are therefore associated with the likeability of the tested product.

[0137] As it can be appreciated, all products elicited an approach response indicating that, in general, consumers liked them to different degrees. A significant difference was observed in implicit liking for the sample in accordance to the present invention when compared to the two other samples; the sample containing the composition of Example 1 is in fact the most preferred sample (0.054) in comparison to both the Misura sample (0.014) and the pure espresso (0.041).

[0138] Figure 2 shows the results of the Cognitive Workload EEG measurements. Mental activity is based on the use of working memory. The overall mental activity measured in the theta frequency range (4-8Hz) represents the effort of an individual in the performance of a perceptual, cognitive task such as the evaluation of a food concept / product; the higher the mental effort, the less familiar is the product experience.

[0139] Cognitive Workload is therefore a brain measurement that is indicative of familiarity with the sample being examined. The higher is the measurement of Cognitive Workload, the lower is familiarity; as expected, the sample according to the presentRef.: 25GN100IWO

[0140] invention resulted as being the less familiar product (0.570), since it is a novel product not known to the test participants, compared to both the Misura sample (0.502) and the pure espresso (0.561).

[0141] Figure 3 shows the results of the Engagement EEG measurements. Measured in the Beta frequency range (13-30Hz), it represents attention and interest experienced during the performance of a task (Berka et al., 2007). The test demonstrates that the sample according to the present invention has a higher level of engagement (0.629) when compared to the Misura sample (0.592) and the pure espresso (0.551).

[0142] Concluding remarks

[0143] The above-discussed comparative examples show that consumers prefer an espresso coffee sweetened with the composition according to the present invention, compared to espresso coffee alone or espresso coffee sweetened with natural or artificial sweeteners; consequently, the composition according to the invention can both successfully replace the sweeteners currently available on the market and also improve the taste of espresso coffee.

[0144] The preliminary data in our possession also indicate that the composition which is the subject of the present invention may be effective as a metabolism activator.

Claims

Ref.: 25GN100IWOClaims1. Composition containing coconut milk powder in an amount of between 20% and 80% by weight and coconut water powder in an amount of between 15% and 75% by weight.

2. The composition according to claim 1, characterised in that the coconut milk powder is in an amount of between 25% and 75% by weight and / or the coconut water powder is in an amount of between 20% and 70% by weight.

3. The composition according to any of the preceding claims, characterised by containing at least a carrier, preferably a maltodextrin, even more preferably tapioca maltodextrin.

4. The composition according to claim 3, characterised in that said at least one carrier, preferably a maltodextrin, is between 5% and 15% by weight, even more preferably between 8% and 12%.

5. The composition according to any of the preceding claims, characterised by containing at least one flavouring, preferably in powder form, even more preferably natural.

6. The composition according to claim 5, characterised by the fact that said at least one flavouring is in an amount between 0.5% and 8% by weight, preferably between 1% and 6%.

7. The composition according to claim 5, characterised in that said at least one flavouring is selected from vanilla, saffron, lime, blueberry.

8. The composition according to any one of the preceding claims, characterised in that coconut milk powder and / or coconut water powder are obtained by freeze- drying.Ref.: 25GN100IWO9. The composition according to any of the preceding claims, characterised in that the coconut milk powder comes from coconut of the Sri Lanka Tall variety and / or the coconut water powder comes from coconut of the Malayan Yellow Dwarf variety.

10. The composition according to any of the preceding claims, characterised by not containing natural and / or synthetic sweeteners.

11. The composition according to any of the preceding claims, characterised in that the coconut milk powder has a fat content of at least 50 per cent by weight, preferably at least 55 per cent.

12. The composition according to any of the preceding claims, consisting of coconut milk powder, coconut water powder and, optionally, at least one carrier and / or at least one flavouring.

13. The composition according to claim 12, characterised in that said at least one carrier is maltodextrin.

14. The composition according to any of the preceding claims consisting of approximately 72% by weight coconut milk powder, approximately 18% by weight coconut water powder and approximately 10% by weight maltodextrin, preferably tapioca maltodextrin.

15. Use of the composition according to any of the preceding claims as sweetener.

16. Use of the composition according to claim 15, characterised in that it is used to sweeten beverages, such as coffee, tea or chocolate.

17. Use of the composition according to any of the preceding claims as metabolism activator.

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