Hyderabad: After nine and half years of waiting, a candy made with Aloe vera got Indian patent for ‘preparation and method of processing of Aloe candy from Aloe species’.

One of the major difficulties with Aloe vera gel is shelf life. Heating of Aloe gel at temperature above 60 degrees centigrade results in destruction of bioactive polysaccharides, proteins and other enzymes, believed to be responsible for the therapeutic effect of Aloe.

According to Dr M M Azam, principal scientist, crop improvement section at the Indian Institute of Rice Research (IIRR), who developed the Aloe candy, said that in conventional process of making candy that may not survive after heating the targeted materials. Stating that they had adopted a novel process of candy preparation, Azam said the Aloe candy has an appealing flavour, colour, texture.

The invention retains the therapeutic components of Aloe vera such as bioactive polysaccharides endowed in the pulp, considered the main therapeutic component of Aloe. Explaining the health benefits, he said Aloe vera was known remedy for many digestive disorders such as irritable bowel syndrome, ulcerative colitis, Crohn’s disease, oesophagitis, peptic ulcers and oral lesions.

“Aloe gel could enhance immunity, improve liver function, prevent asthma and act as anti-inflammatory, anti- ulcer, anti-diabetic and anti-hypertension agent. Because of these potential properties, Aloe vera had found application in food industry especially in the formulation of health food drink and other beverages,” he said.

Regarding features of Aloe candy, Azam said the product produced by this method was self-stable at ambient temperature and will have shelf life of more than eight months without getting spoiled and it would also retain the fibre content.

Further he said, this candy can was suitable for all ages except diabetic patients and very soon a patent for a candy for Diabetic patients was also expected. This could be of benefit to the food processing industry as well, he added.

By V Naveen Kumar