| Claims: 1. A nutritional beverage product comprising essentially of extract from Moringa plant, cranberry powder, additional plant extracts, vitamins, minerals, essential fatty acids, L-carnitine, fiber and enzymes, wherein said product further comprises components selected from the group consisting of coffee, cocoa or chocolate, fruit juice, non-dairy creamer, sweetener, and/or any suitable mixtures thereof. 2. A nutritional beverage product according to Claim 1, which is in the form of coffee beverage product. 3. A nutritional beverage product according to Claim 2, wherein said coffee beverage product comprises, based on weight of total composition,: Moringa powder - 2- 5 % by weight; Coffee powder - 5-15 % by weight; Non-dairy Creamer - 20- 30 % by weight; Sweetener - 20-50 % by weight; Cranberry powder - 5 -15 % by weight; Milk protein - 1-5 % by weight; Essential Fatty Acids - 1-2 % by weight; and optionally, additional components, in an amount to make up to 100% composition, selected from the group consisting of fiber, antioxidant, digestive enzyme, L-carnitine, vitamins, plant extracts, minerals or mixtures thereof. 4. A nutritional beverage product according to Claim 1, wherein said beverage product is in the form of fruit juice beverage product. 15 5. A nutritional beverage product according to Claim 4, wherein said fruit juice beverage product comprises, based on weight of total composition,: Moringa powder - 2- 5 % by weight; Fruit juice powder - 20-40 % by weight; Sweetener - 20-50 % by weight; Cranberry powder - 5 -15 % by weight; Milk protein - 1-5 % by weight- Essential Fatty Acids - 1-2 % by weight; and optionally, additional components, in an amount to make up to 100% composition, selected from the group consisting of fiber, antioxidant, digestive enzyme, L-carnitine, vitamins, plant extracts, minerals or mixtures thereof. 6. A nutritional beverage product according to Claim 1, wherein said beverage product is in the form of chocolate beverage product. 7. A nutritional beverage product according to Claim 4, wherein said fruit juice beverage product comprises, based on weight of total composition, : Moringa powder - 2- 5 % by weight; Cocoa powder - 5-15 % by weight; Non-dairy Creamer - 20- 30 % by weight; Sweetener - 20-50 % by weight; Cranberry powder - 5 -15 % by weight; Milk protein - 1-5 % by weight; Essential Fatty Acids - 1-2 % by weight; and optionally, additional components, in an amount to make up to 100% composition, selected from the group consisting of fiber, 16 antioxidant, digestive enzyme, L-carnitine, vitamins, plant extracts, minerals or mixtures thereof. 1 7 |
Technical Field
The present utility model relates to nutritional beverage. In particular, the utility model relates to nutritional beverage utilizing extracts from the Moringa plant for providing a nutritious beverage product. More specifically, it relates to beverage product utilizing extracts from Moringa plant plus additional antioxidants, vitamins, minerals, EFA, L-carnitine and milk proteins for increasing the strength and stamina of human consumers.
Background Art
Nutritional beverage consumption continues to increase worldwide because people nowadays are more conscious with their health. The current health awareness by consumers has contributed to the consumption of coffee, which is said to be high in antioxidants, chocolate drinks, fruit juices and other nutritious drinks being preferred than colas and other commercial drinks. Also, coffee, chocolate, fruit or nutritional drinks consumption continues to increase in part because of technological change in processing, concentrations, and varieties. Demand for variants and higher nutritional benefits on nutritional beverages are also seen to increase as consumers prefer for novel varieties, while maintaining the desire for excellent flavor/taste.
Moringa is the only genus in the family Moringaceae. This genus comprises 13 species: Moringa arborea, Moringa borziana, Moringa concanensis, Moringa drouhardii, Moringa hildebrandtii, Moringa longituba,
Moringa oleifera, Moringa ovalifolia, Moringa peregrine, Moringa pygmaea, Moringa rivae, Moringa ruspoliana and Moringa stenopetala; all of which are trees that grow in tropical and sub-tropical climates. The taxon name Moringa comes from the Tamil/Malayalam word murungakkAi. The most popular variety is Moringa oleifera, a multi-purpose tree originally from a state of India, which is what is usually referred when the name Moringa is used. The Moringa oleifera was named by Swedish biologist Carl Linaeus in the 1700s, and this variety is cultivated throughout tropical and sub ¬ tropical parts of the world where it easily takes root including the Philippines.
The Moringa family genus of trees is also known as the Horseradish trees. Moringa trees have great potential in combating extreme poverty and hunger, its nutritious leaves grow quickly, in many environment types, and can feed people as well as livestock and sanctuary animals. Surprisingly, the leaves of Moringa trees contain complete proteins which is rare for a plant. The Moringa leaves, fruits and seeds contain mustard oil glycosides which have a hypotensive activity. Niazimicin, as one of said mustard oil glycosides, has been reported to be a potent anti-tumor agent. The highly nutritious leaves are a significant source of beta-carotene (vitamin A), proteins, vitamin C, iron, calcium, potassium, as well as great values of calcium, magnesium, phosphorus, sulfur, manganese, zinc, selenium, vitamin E, vitamin B2 (riboflavin), vitamin B3 (niacin), cytokinins, choline, alanine, aspartic acid, glutamic acid glycine, lycine, tyrosine and valine.
Moringa is drought resistant and can be grown in a wide variety of poor soils, even barren ground, with the pH of the soil ranging from 4.5 to 9.0. Moringa holds promise as a sustainable crop which can benefit humans and also animals nutritionally and economically. Most sources seem to agree on the excellent nutritional benefits of
Moringa plant. Because the Moringa tree produces leaves during the dry season and during times of drought, it is an excellent source of green vegetable when little other food is available; the leaves provide many necessary vitamins and minerals and can be eaten cooked or dried.
However, despite the numerous pharmacological and nutritional benefits of the Moringa plant, a nutritional beverage product containing the holistic benefits is not yet available. Rather, Moringa is only used in cooking and in traditional forms and those individuals using a particular plant component never receive the complete health benefits of this remarkable plant in the form of a delicious nutritional beverage.
Therefore, there exists a need for a nutritional beverage product that readily offers the health benefits of the Moringa plant. There also exists a need for a nutritional beverage composition in different varieties or flavor. Further, there is a need for a natural beverage product utilizing extracts from the Moringa plant, for increasing strength and stamina and for preventing many diseases.
These and other objects of the present utility model will become apparent by the description of the utility model below.
Summary
The present utility model relates to a novel nutritional beverage product comprising powerful vitamins and antioxidants synergistically mixed to provide a beverage mix for increasing strength and stamina and for preventing many diseases. The nutritional beverage product is generally for human consumption and can be taken as much as desired. The nutritional beverage product comprises essentially of the following ingredients: Moringa powder, sweetener, fiber, antioxidant, digestive enzymes, minerals, vitamins, cranberry powder, plant extract, essential fatty acids (EFA), L-carnitine, and milk protein. Further, the composition comprises either coffee, cocoa or fruit juice extract for more suitable taste. Preferably, said beverage product as a composition comprises, all % by weight based on the weight of the total composition:
(a) from about 2 to 5 % by weight of Moringa powder; (b) from about 5 to 15 % by weight of either coffee powder or cocoa/chocolate powder; or from about 20-40% by weight in the case of fruit extracts/flavorings for fruit-flavored beverage; (c) from about 20 to 30 % by weight of non-dairy creamer for coffee and chocolate beverage product; (d) from about 20-60% by weight of sweetener;
(e) from about 8 to 12% by weight of fiber; and
(f) from about 0.01 to 1% by weight of additional antioxidant; (g)from about 0.01 to 1% by weight of digestive enzymes; (h) from about 0.01 to 1% of additional natural minerals; (i) from about 0.01 to 1% of additional vitamins;
(j) from about 5 to 15 % of cranberry powder;
(k) from about 0.01 to 1 % of plant extract;
(I) from about 0.1 to 2% of EFA;
(m) from about 0.01 to 1% L-carnitine; and (n)from about 1 to 5 % of milk protein.
The nutritional beverage product of this present application exhibits excellent nutritional benefits and taste. Said beverage product may be a coffee, chocolate or fruit-flavored beverage product either in powder or liquid formulation, but preferably formulated as a powder mix ready for reconstitution in hot or cold water.
Detailed Description
The present utility model is particularly directed to a novel nutritional beverage product utilizing the plant extract from Moringa plant, being incorporated into a beverage mix of either the coffee, chocolate or fruit-flavored beverage type.
Beverage Composition; all % by weight are based on the weight of the total composition, unless specified otherwise. However, it should be understood that not all compositions made in accordance with the principles of the present beverage product formulation include all objects of the application, and said objects should not be viewed as narrowing the appended claims. Further, the beverage product can be produced using a variety of any suitable methods and processes known to ordinary skilled in the art. Such methods and processes will no longer be discussed hereto.
It is discovered that the nutritional, bioavailable and medicinal properties of the Moringa leaves, seeds and fruits can be attributed in part to the naturally occurring cytokinins, antioxidants, amino acids, vitamins, minerals and other natural compounds contained in the Moringa plant. In the present beverage product, it is found out that the efficacy and benefits derived naturally from Moringa plant may be enhanced through the addition of natural beverage components such as coffee, cocoa or chocolate powder and fruit juices which are believed to synergistically react with the natural combination of compounds from the Moringa plant. The extracts from the leaves, seeds and fruits of the Moringa plant may be extracted using any known techniques in the art. For example, the leaves, seeds and fruits may be freshly compressed to produce juice which may be directly used especially for liquid beverage formulation or which is then converted into powder form using any suitable methods. For a beverage powder mix product, the leaves, roots and fruits are first dried and then milled or grinded into powder form. The amount of this Moringa powder is preferably in the range of 2 to 5 % by weight, although such amount may be increased depending on the desired concentration and nutritional benefits to be imparted to certain targeted group of consumers.
The term "coffee" as used herein means either a liquid coffee extract, a dried product of the extract or any available powdered/grounded coffee beans, which are readily soluble (instant) coffee particles. Recent studies have proved that coffee is rich in antioxidants or more potent than green tea. The antioxidant benefits derived from this component add or complemented that of the Moringa powder, thereby supplying higher amount of antioxidants to the consumers of the beverage product. The coffee component may be suitably added in an amount of about 5 to 15% by weight in the beverage mix.
Cocoa powder or any available chocolate powder may be suitably used in the beverage formulation. Studies show that diets high in flavonoid-rich cocoa powder and dark chocolate have a favourable effect on LDL ("bad" cholesterol). The oxidation of LDLs is thought to play an integral role in the development of atherosclerosis or hardening of the arteries. Further, increasing LDL's resistance to oxidation is also thought to possibly delay the progression of the disease. Cocoa is also found to be rich in antioxidants and scientists reported preliminary evidence recently that cocoa and other chocolates may keep high blood pressure down, your blood flowing and your heart healthy. Cocoa powder or chocolate powder, when added to the present beverage formulation, may be suitably in the range of 5 to 15 % by weight.
In another embodiment of the nutritional beverage of the present utility model, the mixture from the Moringa plant may be complemented by the addition of one or more natural fruit juices. It may contain one or a mixture of citrus fruit juices and tropical fruit juices. The amount of said fruit juice ranges from about 20% to about 40% by weight, preferably about 30%. The citrus fruit juices are juices derived from one or more fruits selected from the group consisting of orange, lime, tangerine, grapefruit, lemon, and mandarin orange. The tropical fruit juices are juices derived from one or more fruits selected from the group consisting of pineapple, guava, papaya, tamarind and passion fruit. However, other types of fruit juices may also be suitably used or added into the present nutritional beverage such as apple juice, pear juice, grape juice, purees from apricot, peach and the like. Also, the juices used may be natural juices or artificial preparation, although natural fruit juices are more preferred because of the more natural fruit taste.
Non-dairy creamer is suitable added to enhance the taste and mouthfeel of the beverage product, especially for the formulation of coffee and chocolate beverage product. If added in the composition, it is usually in the range of about 20 to 30% by weight. However, in the case of fruit- flavored beverage product, this component is eliminated and the amount of which will be accounted for the fruit juice or fruit powder component.
The present nutritional beverage product comprises from 20 to 60 % by weight of suitable sweetener. The term "sweetener" as used herein includes sugars such as glucose, sucrose, fructose and the like. Also, sugars such as invert sugar, sugar alcohols, and mixtures thereof. Preferably, however, the present beverage formulation utilizes isomaltulose also known by the trade names Palatinose and NRGylose. Isomaltulose is a disaccharide that is commercially produced enzymatically from sucrose. It is a natural constituent of honey and sugar cane and has a very natural sweet taste, being particularly suitable as a non- carcinogenic sucrose replacement and is favorable in products for diabetics and prediabetic dispositions. Like sucrose, isomaltulose is fully digested and provides the same caloric value of approximately 4 kcai/g. But unlike sucrose, isomaltulose is said to be tooth-friendly and digested much slower leading not only to a low glycemic response but as well to a prolonged glucose supply. Hence, isomaltulose is a slowly released carbohydrate that therefore provides a more sustained energy supply from food and beverages. The amount of sweetener may be suitably adjusted or lowered especially for fruit-flavored beverage drink, depending on the preference of the targeted group of consumers.
Fiber added in the present beverage product is preferably the Beneo inulin type of dietary fiber. Derived from chicory root, Beneo inulin is a mixture of oligo- and polysaccharides. It is a white, odourless, soluble powder with a slightly sweet taste and no aftertaste, thus making it suitable as dietary fiber for beverage products. Beneo fiber helps in lipid metabolism to decrease LDL (bad cholesterol), maximixes calcium, iron and mineral absorption, and prevents colon cancer. This component is suitably added in the beverage composition in an amount of about 8-12% by weight.
The present beverage product may also comprise additional antioxidant. An antioxidant is a molecule capable of slowing or preventing "* • ' » > • t •> ** % j ψ
the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons from a substance to an oxidizing agent. Oxidation reactions can produce free radicals, which start chain reactions that causes damage cells. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions by being oxidized themselves. As a result, antioxidants are often reducing agents such as thiols or polyphenols.This component, when added into the present beverage composition, may suitably comprise from about 0.1 to 1% by weight.
In addition, the present beverage product may comprise digestive enzymes suitably added in an amount of from about 0.01 to 1.0% by weight in order to help the digestive system to maximize the absorption of nutrients supplied by the present nutritional beverage product needed by the human body.
Also, the beverage product may comprise from about 0.01 to 1% by weight of added minerals, which are co-factors of vitamins and nutrients already present in the beverage composition.
Moreover, the beverage product may comprise from about 0.01 to 1% by weight of added vitamins. Vitamins are organic compounds required as nutrients in tiny amounts by an organism. Compounds are called vitamins when they cannot be synthesized in sufficient quantities by an organism, and must be obtained from the diet. Suitable vitamins to be added to the present beverage product may include, but not limited to, ascorbic acid (vitamin C), vitamin D, vitamin K, vitamin A and vitamin B.
10 In addition, the beverage composition may comprise cranberry powder in an amount of 5 to 15 % by weight. Cranberries have moderate levels of vitamin C, dietary fiber and the essential dietary mineral, manganese, as well as a balanced profile of other essential micronutrients. Since the early 21st century within the global functional food industry, there has been a rapidly growing recognition of cranberries for their consumer product popularity, nutrient content and antioxidant qualities, giving them commercial status as a novel "superfruit."
The present beverage product may also further comprise additional plant extract other than that from Moringa plant, suitably added in an amount of 0.01 to 1% by weight. This is to additionally provide health benefits to the beverage composition. By the term "plant extract" would mean any naturally or commercially available plant extracts suitable as beverage component.
Further, the present beverage product may comprise from about 0.1 to 2% by weight of essential fatty acids (EFA). EFAs are fatty acids that cannot be constructed within an organism from other components (generally all references are to humans) by any known chemical pathways; and therefore must be obtained from the diet. The term EFA here refers to those involved in biological processes, and not fatty acids which may just play a role as fuel. As many of the compounds created from essential fatty acids can be taken directly in the diet, it is possible that the amounts required in the diet (if any) are overestimated. Also, it is possible they can be underestimated as organisms can still survive in unideal, malnourished conditions.
The present beverage product also comprise from about 0.01 to 1% by weight of L-carnitine. L-camitine is a nutrient responsible for the
11 transport of long-chain fatty acids into the energy-producing centers of the cells (known as the mitochondria). In other words, carnitine aids the body convert fatty acids into energy, which is used primarily for muscular activities throughout the body. The body produces carnitine in the liver and kidneys and stores it in the skeletal muscles, heart, brain, and sperm. Some people have dietary deficiencies of carnitine or cannot properly absorb this nutrient from foods that they eat. Carnitine deficiencies is said to be caused by genetic disorders, liver or kidney problems, high-fat diets, certain medications, and low dietary levels of the amino acids lysine and methionine (substances needed to make carnitine). Carnitine deficiencies are known to cause symptoms such as fatigue, chest pain, muscle pain, weakness, low blood pressure, and/or confusion. Thus, a healthcare provider may recommend use of the supplement levocarnitine (L-carnitine) for individuals who have a suspected or confirmed deficiency of this nutrient.
Also, the beverage product may comprise milk proteins in an amount of from about 1 to 5 % by weight. Proteins derived from milk are highly beneficial to our health especially for promoting stronger teeth and bones of our body.
Optional ingredients
The present nutritional beverage product may optionally, although not preferably, contain trace amounts of preservatives, flavourings and/or colourings, being suitably added just to further enhance the flavours and colours of the drink, and to obtain the desired shelf life. The amounts of these components varies with the types of flavours and colours to be used and may be suitably adjusted by a skilled person, depending on the intensity of flavours and colours desired for the final product.
12 The following beverage formulations, which are listed for illustrative purposes only, show other embodiments of the present utility model. These embodiments may be prepared by blending or mixing together the stated components in a blender or mixer to obtain nutritional beverage product with suitable proportions of the components as indicated. The resulting nutritional beverage is then suitably placed or packed in plastic containers or bottles, or any other suitable packaging materials.
All percentages herein are weight percentages, based on the weight of the total composition, unless specified otherwise.
Formulation 1
Moringa powder 5 %
Coffee powder 15 %
Non-dairy Creamer 20 %
Sweetener 35 %
Fiber 12 %
Antioxidant 1 %
Digestive Enzyme 1%
Minerals 1 %
Vitamins 1 %
Cranberry powder 5 %
Plant extract 1 %
EFA 1 %
L-carnitine 1 %
Milk protein 1%
Formulation 2
Moringa powder 5 %
Cocoa powder 15 %
13 Non-dairy Creamer 20 %
Sweetener 35 %
Fiber 12 %
Antioxidant 1 %
Digestive Enzyme 1%
Minerals 1 %
Vitamins 1 %
Cranberry powder 5 %
Plant extract 1 %
EFA 1 %
L-carnitine 1 %
Milk protein 1%
Formulation 3
Moringa powder 5 %
Fruit juice powder 40 %
Sweetener 30 %
Fiber 12 %
Antioxidant 1 %
Digestive Enzyme 1%
Minerals 1 %
Vitamins 1 %
Cranberry powder 5 %
Plant extract 1 %
EFA 1 %
L-carnitine 1 %
Milk protein 1%
14
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