Product Innovation 2014

New is Always Better

4ChE-A Entries

CocofrutaMicrofiltered Matured Coconut Water as an Economic and Natural Hangover Removal

Drink

1. Cario, Ann Charise

2. Dales, Kevin Angelo

3. Reynoso, Ma. Katherine

4. Sta.Ana, Sharmaine

5. Tayag, Kezia

ABSTRACT

Hangover is a post disagreeable physical effect that occurs after having a heavy alcohol intake. Drinks

with abundant electrolytes such as coconut water are used as a solution to relieve hangover due to its

hydration capability. Moreover, the demand for a hangover removal specialized drink is highly

projected due to alcohol drinking statistics among Filipinos.

Matured Coconut Water (MCW) that has high mineral content and electrolytes is considered as a

market waste due to its deteriorated quality of taste, odor and appearance when compared to tender

ones. Quality deterioration of coconut water is linked to the presence of certain bacteria that are said to

be less than one micron in diameter. In this study, proponents aimed to reinstate the quality of MCW

through membrane filtration in a level at which the addition of flavoring will mask and overpower the

previous quality of MCW. Filtration using 0.2 to 0.4 micron ceramic membrane is inclined to extend the

shelf life and remove bitter-contributing compounds in MCW.

Sensory evaluation and comparative analysis of before and after MCW filtration was performed. Shelf

life evaluation, microbial analysis, chemical analysis and effectiveness tests are recommended to

increase the marketability of the product. Moreover, the proponents rediscovered the use of matured

coconut water and applied it to be an economic and natural hangover removal drink.

Stimulant Crystalline Candy Derived from Energy Booster Blends

1.Corbillon, Andrea

2.Evangelista, Fatima

3.Gulfan, Nneka

4.Marasigan, Arriane

5.Ricafrente, Kathleen

ABSTRACT

Energy drink is a beverage that gives vigor and additional liveliness to its drinkers. Instead of a heavy

bottled drink it is transformed into a more handy form with the same benefits and power to make us

get-up-and-go. The innovative sustenance developed is made up of crystallized sugar with niacin, folic

acid, vitamin B12, vitamin B6, caffeine, taurine which are the active ingredients of an energy drink. In

the initial testing, ordinary candy is developed and analyzed. In the latter stage of testing, necessary

enhancement is included to make up the final product. Lime as a source of citric acid is added so as to

aid in the prevention of spoilage. Aside from being a natural preservative, the limonoid compounds

found in lime act as an anti-carcinogen, mopping the free radicals from the bloodstream. Thus, the

innovated candy not only boosts the energy as contributed by the caffeine and other vitamins, but more

importantly, there are a lot of health benefits that can be obtained from its consumption.

The effectiveness of the product is already validated in the amount of supplementary nutrients that are

commonly found in energy drinks with the addition of certain enrichments.

Each serving of the product (5 pieces) equivalent to one energy drink can retail at 12 pesos.

Pumpkin Seed Lotion Bar

1.Chavez, Jennifer Rose

2. De Leon, Maria Pia Isabel

3. Diaz, Kiyena Irish Mhyer

4. Fontanilla, Rose Ann

5. Hernandez, Henrison

ABSTRACT

The purpose of this innovation is to integrate and use pumpkin seed oil in the preparation of a lotion

bar. Studies show that the addition of pumpkin seed oil to skin care products helps retain moisture,

maintains normal cell structure, and keep skin look and feel healthy.

The extraction of oil from fresh pumpkin seeds was the most challenging part of the innovation in which

the investigators tried to use different methodologies to improve on the recovery of oil from the seeds

thus, resulting to the making of an improvised pressing machine as means for the extraction of oil from

pumpkin seeds. On the other hand, the investigators used common methods; like the use of double

boiler and, components like beeswax and coconut oil in the preparation of the lotion bar in which the

extracted pumpkin seed oil was incorporated.

Different tests were made to the final product to determine the tackiness, stickiness, and shelf life. In

addition, physical and chemical tests like color, odor, texture and pH value tests were also made for

further assessment.

Choco Burst

1. Cruz, Harry

2. Ilagan, Joan Marie

3. Parubrub, Princess

4. Sasondoncillo, Joanne

ABSTRACT

Nowadays, people are becoming health conscious regarding the food their taking up. However, there

are still some luscious foods that are difficult to resist because of their mouth-watering taste. One of

which is the all-time all-ages favouritechocolate.

The groups product is chocolate incorporated by different flavours such as malunggay, cheese and

mango. Primarily, the goal of this project is to enhance and add to the nutritious benefit of chocolate

brought about by these flavours without sacrificing the taste. In terms of nutritious benefits, malunggay

can provide vitamins A and C, calcium, potassium and protein. In addition to, it helps to strengthen the

immune system. Cheese can provide high content of fat, protein, calcium and phosphorus. Mango, on

the other hand, provides natural fibres that are good for digestion. Also it is a source of Vitamin A and

Vitamin C. These two give nutritional values that cannot be found in chocolate alone aside from fat and

carbohydrates content. In terms of taste, the herbal taste of malunggay and the sweetness of the

chocolate complemented with each other, while a perfectly balanced taste was offered by cheese by

providing a salty taste that is compensated by the sweetness of chocolate. Mango meanwhile adds to

the smoothness of chocolate and gives sour bits to the chocolate.

Dealing with the marketing side, the strength found in this product was its uniqueness to other

chocolates out in the market already. Most of the chocolates were enhanced by raisins, biscuits, nuts

and others. With our product, we want to offer a variety of nutritional flavours of chocolate at a lower

price.

Utilization of Fibrous Fruits (Watermelon) Peels for Paper Production

1. Dulay, Raechel Anne B.

2. Espiritu, Lord Andrej N.

3. Fallaria, Michelle H.

4. Fernandez, Carlos Lorenzo R.

5. Madulid, Alyzza Pearl M.

ABSTRACT

This study seeks to have an unconventional and alternative source of fiber for paper making. This was

conducted in order to produce papers with varying thickness out of watermelon peels mixed with

shredded waste paper. In order to produce papers from watermelon peels, there was a collection of raw

materials, the paper-making process, and the testing of the finished/end product. The raw materials

specifically the watermelon peels were gathered from a sidewalk vendor selling watermelons. The

shredded paper was then collected from an office having a large amount of waste paper. Paper was

developed from a mixture of watermelon peels and recycled papers. Watermelon peels were soaked in

brine solution and dried under the sun for 8-12 hours to avoid spoilage and development of bacteria.

The recycled papers were also soaked on water for the same timeframe and were blended afterwards

with a ratio of cup of paper to 1 &1/4 cup of water until a soft paper pulp was produced. The dried

watermelon peels were then blended with the brine solution with a 1:1 cup ratio until a very fine

watermelon peel pulp was developed. After which, the two pulps were mixed together with a starch

added as the binding component of the pulps. It was then spread out in a 2x2 ft wooden frame with an

aluminum screen through which the pulp mixture was dried out for 2-3 days. The paper was then

scraped from the frame and box of varying sizes were developed from it. The study proved the viability

of watermelon peel as a substitute in the production of paper due to its high fiber contents by which

flexible sheets for the paper can be produced.

Coffee Scented Air Freshener and Insect Repellant

1. Granada, Paula Bianca O.

2. Intoy, Leon Ramon D.T.

3. Lim, Kimberly S.

4. Maynes, Sharlyn R.

5. Navarro, Mitz David R.

ABSTRACT

The growing number of insect-caused diseases, such as dengue and malaria, has been a pertinent

problem in the Philippines. One of the common ways of preventing it is the use of insecticides; however,

most of the commercially available insect repellant contains chemicals like DEET which pose harm to

human health and the environment. In order to avoid the use of these chemicals, the researchers opted

to use natural alternatives. In this study, caffeine, which contains antioxidants, was used as the active

ingredient of the insect repellant and, at the same time, used as an air freshener in which its scent may

bring minimal energy boosting effect. This was achieved by mixing coffee grounds with a gelling agent

and fragrance oils which also intensified the insect repelling effect. This product can be marketable

because it has been proven that the scent of coffee can effectively ward off insects and also neutralize

unpleasant odor.

Guava Lozenges

1. Arpon, Jolyn

2. Onte, Jon Roman

3. Parafina, Danica

4. Soriano, Marianne

5. Tan, Bea Rodora

ABSTRACT

Packed with vitamins and antibacterial properties, guava fruit and guava leaves have been used as

medicine to multiple cases such as disinfecting cuts, and gum diseases. On the other hand, honey with

all its sweetness, has been considered as natures energy booster because of its high carbohydrate and

glucose content. Added to this were its antimicrobial properties that can help easing sore throat which

makes it very helpful for vocal entertainers. Extracting the substances present in guava fruit and guava

leaves through boiling and combining it with honey will be the key ingredients in our lozenges.

A persons mouth serves as breeding ground for billions of bacteria that may cause gingivitis, bad

breath, and many other symptoms of an unhealthy mouth. Also, contracting sore throat is a regular feat

whenever common colds, cough, and flu infects people. Seeking immediate cure to sore throat is a must

to ease the terrible feeling and this is where lozenges come in handy. Ironically, not all lozenges are

suitable to certain individuals and in fact, some lozenges may even cause sore tongue and

hypersensitivity. Luckily, some natural substances can serve as remedy for these particular types of

sickness and these ingredients are what we used in our lozenges.

Incorporating all the above mention qualities of the ingredients, our lozenges, as natural

as it can get, could not only freshen your mouth but also give you numerous benefits.

Langka Instant Noodles

1. Bello, Jean

2. Beronio, Lemuel

3. Bustillo, Khazel

4. De Castro, Lindy

5. Mascareas, Jayson

ABSTRACT

The lives of the people nowadays are running in an instantaneous rate that sometimes even the

foods we take are neglected. Asians, especially Chinese, Koreans, Japanese and also Filipinos, are

inclined to have instant noodles as a staple food because of the convenience it can bring to the

consumer. Unfortunately, instant noodles mostly are just carbohydrates and insignificant amount of

nutrients making it as not nutritious compared to other foods. Commonly, nowadays food research

greatly helps in fortifying food to enrich not so nutritious to nutritious by adding alternatives. Langka,

jackfruit or Artocarpus heterophyllus, a fruity-smell tropical fruit and where seeds are very rich in

protein, contains a good amount of dietary fiber, vitamins A, C and a rare fruit which is rich in vitamin B-

complex. With this, langka seed flour can be used for food enrichment of the instant noodles to contain

the nutrients stated earlier. Jack O Noodles is an instant noodle fortified by langka seeds to have a very

nutritious and sumptuous noodle meal for kids and kids at heart. Jack O Noodles uses the process called

Flash Frying to make the noodles which is the primary standard operation used in the market for the

mass production of instant noodles. Jack O Noodles can be further developed for mass production for

commercial use.

4ChE-B Entries

MALMALLOWS

ALFONSO, Charissa Mae M.

ESCARZA, Aleisa Camille A.

NERI, Benz

TAN, Vincent Lendl

Malunggay or Maringa oleiferais is a type of tree which commonly grows in countries with tropical

climate. The leaves are round in shape and green in color which in its young form, are edible and are

commonly cooked and eaten like spinach or used to make soups and salads. They are a good source of

provitamin A, vitamin B, vitamin C, minerals such as iron, and the sulphur-containing amino acids such

as methionine and cystine. Other cooks and chefs have started adding malunggay to pasta dishes, as

well as to muffins, bread and polvoron.

Marshmallows is a type of confectionery that usually consists of sugar, corn syrup, water, and gelatin,

whipped to a spongy consistency, commonly molded into small cylindrical pieces, and dusted with corn

starch. This confection is the modern version of a medicinal confection made from Althaea officinalis or

the marsh-mallow plant which was formerly used as medication for sore throat.

BIOINK

Caguimbal, Kimberly

Cigaral, Klarisse

Gallemit, Aira

Lastimoso, Dona

Navarette, Christelle

ABSTRACT

Note-taking skills have been one of the main concerns when the topic of student responsibility is being

tackled. It may seem unimportant and unnecessary but even universities offer this as an introductory

lesson to a college course. According to the latest record of the National Statistical Coordination Board

of the Philippines, there are approximately 3,317,530 students on higher education in our country. It is

technically proven that using highlighter pens makes it easier for students to remember things from

their lecture notes. They even make patterns of color to their own understanding to make ways of

reading a lot easier.

This study aims to serve as an alternative to the already existing highlighter pens in the market. As

Chemical Engineers, we are challenged to develop innovation among products to come up with both an

economical and an environment-friendly result. With the use of four natural raw materials namely,

asuete seeds, langka leaves, tagpo fruit and luyang dilaw, the researchers were able to create a new and

pioneering bioink of varying colors. The plants were immersed in acetone and the extracted color

pigment was the one used in the studys final product. The quality appears to be that of the commercial

highlighter in terms of its easy-drying characteristic and bright colored property. With this innovative

move by the researchers, bioink is paving its way in providing a cheap alternative to toxic imitations of

highlighter pens in the market.

Saboroso Candies

Cristobal, John Marvin

Ignacio, Felix Romulus

Kusuhara, Leo Ryuji

Novio, Sebastian

Palado, Marc Franco

Abstract:

Saboroso, as the name suggests, is a candy that changes flavor and contains a strong mint in its core.

You can enjoy various flavors in just one candy and, at the same time, feel the chill and freshness of the

strong mint. This product aims to be the first in the market to offer more than two coatings/ flavors. The

ingredients for this candy are isomalt, cream of tartar, corn syrup, water, flavor essences, and liquid

food coloring. The following were mixed in a saucepan: 2 cups of water, 1 cup corn syrup, tsp. cream

of tartar and 3 isomalt. The mixture is heated and continuously stirred. Using a candy thermometer,

the temperature of the mixture was monitored at regular intervals. The heating is continued until the

temperature reading reaches around 1500C. After this, the mixture is removed from the heat while

stirring. The mint flavoring and the food color are then added. This mixture is stirred until

homogeneous. The mix is poured into molds lined with baking sheets. The steps are repeated except

this time using mango essence. The mango candy, while still fluid, is then coated around the mint candy.

The steps are again repeated for the other two flavors. Once released in the market, Saboroso candies

will set a new standard in the industry. Another version of the candy is also made to cater those who

smoke to prevent them from contracting lung cancer.

Candella

Tanjueco, Jacklester

Vinuya,Luis Miguel

Nano, Roberta Minette

Rivera, Jerrod Craie

Ocampo, Ma. Karla Ruth

Abstract

This product was inspired by the resent malaria outbreak in Palawan. According to research citronella oil

is a plant based insect repellent. Gel wax was melted in a pot until an almost liquid water consistency is

gained. To prevent the gel from clouding, the temperature was maintained at 200F. Proportional

amounts of citronella oil were added and then stirred. To prevent bubbles from forming the mixture was

stirred gently. A clear glass jar was used as container for the gel candle, the wick was placed in the

middle of the jar and was hold in place by two sticks on the mouth of the jar. The gel wax with citronella

was poured slowly to the jar and was left to cool. Candella can be a cheap mosquito repellent and can

also be used as a scented candle.

Doozy

Bacalocos, Gionel

Bonquin, Christine

Delica, Lea Gilliane

Punongbayan, Mark

Rebebes, Anna Kashieka

ABSTRACT

Origanum vulgare or oregano, a health promoting herb commonly used to treat respiratory tract and

intestinal disorders. This herb also has strong antibacterial properties. One of the most common

infection people experience is sore throat, having that in mind this project aims to develop a throat

lozenge using oregano. Isomalt, a sweetener substitute with low sugar content, was heated until it

melts. When the isomalt has completely melted, the oregano extract and menthol flavoring was added.

The solution was put in a mold then cooled. After some time, it turned into solid form. The product was

designed to cure sore throats having a delectable taste.

JellyOH

Alido , Marie Lianne

Apacible, Jordan

Garay, Ailleen

Guinto, Gladys Emarie

ABSTRACT

Alcohol, being naturally volatile, cannot be contained in its solid form. This challenged the researchers to

turn ethanol to its solid phase with the use of gelatin as a binder in order to retain the alcoholic

properties as the jelly solidifies and ensuring that the temperature would be enough for the ethanol not

to vaporize. JellyOH aims to give the people an exciting twist with a tinge of alcoholic sensation that

would satisfy sudden cravings without getting drunk.

Fluorogum

Datinguinoo Jan Rei

Fuentes, Marianne

Lagutan, Angela

Mangilin, Kenneth

Villanueva, Jeremiah Emier

ABSTRACT

Normal candies and gummies in the market can deteriorate our teeth. Though there are other gums

that are sugar free, it can still harm the teeth because it has no ability to whiten and clean the teeth.

This product satisfies customers needs in terms of cleaning the teeth even outdoors: anytime,

anywhere. This chewing gum also incorporates fluoride action in cleaning the teeth, thus, not only

removes plaque but also removes teeths yellow stains, keeping the teeth white. Comes out in various

flavor, this gum can also freshens your breath that many kids will surely love.

Materials used in this gum include gum base, sodium monofluorophosphate, fruit extracts (for

flavoring), glycerol, corn syrup, citric acid. The gum base, sodium monofluorophosphate, glycerol, citric

acid, fruit extracts in the top part of a double boiler. The double boiler was heated on a medium flame.

Stirring occasionally with spoon, heat the mixture until it becomes warm and gooey. Meanwhile, corn

syrup was spread on the surface of the molding pan. After the gum mixture becomes gooey, it is

transferred to the molding pan. The gum was molded, cut into various shapes and packed.

The main significance and objective of this product is to provide customers a toothpaste substitute that

can be used easily, without any hassles and worries.

4ChE-C Entries

Pili Nut Milk and Dairy product substitutes

Desales, Raymart

Llanes, Paolo

Manrique, Angelica Euara

Navarrete, Adriel

Rosuelo, Mara

ABSTRACT

Milk is a product usually derived from cows but some may be derived from non-animal sources such as

beans (soy) and nuts (almonds). These forms of milk cater mostly to consumers who are lactose

intolerant and vegans. Vegans are people who abstain from eating all animal derived products.

However, non-dairy milk may also be marketed to people who have a normal diet. This project aims to

produce milk and other non-dairy products such as cheese and butter from pili nuts. This will enable to

widen the market of pili nut products. Pili (Canarium ovatum) is a tree indigenous to the Philippines and

primarily grown in the Bicol region. It produces an oblong-shaped fruit. According to the Department of

Agriculture Philippines is the only country that produces pili as a commercialized product and owns the

monopoly of processed pili in the foreign market. Current pili products include glazed pili nuts, sugar

coated pili nuts, pili oil and other similar produce. In terms of nutritional content pili has the highest

magnesium out of all nuts it also contains high amounts of vitamin E. The milk will be in liquid and

powder form. It will be processed by mixing a fraction of the nuts with water; additives may also be

added in order to improve the quality of the milk. The cheese will be processed similar to dairy cheese.

Milk will be coagulated with the aid of heat and acid. Separation through filtration will be done to get

the cheese product. The cheese produced may undergo more processing to get other varieties of

cheese. The butter will be made also similar to dairy butter. The milk will be churned with other

vegetable derived fats such as coconut oil and palm oil then solidified through freezing.

Buco Loco Mayo

Abunales, Elmer N.

Espino, Marc

Medina, Althea

Ramirez, Cliff

Valensoy, Hannah Mae

ABSTRACT

Commercial mayonnaise is usually made with unhealthy fats and offers very little nutrition. Most types

of mayonnaise, including the low-fat and low-calorie versions, may negatively affect your health. Thus

demand for healthy mayonnaise is apparent. It has been proven that virgin coconut oil has numerous

health benefits, one of its benefits is the absence of unsaturated fats. Saturated fats are proven to lower

bad cholesterol and supports immune system. Virgin coconut oil was used as an oil substitute in making

a healthy mayonnaise. Extraction of coconut oil was done via cold press method and the usual

procedure of making mayonnaise was followed - an innovative mayonnaise is born.

Anti- roach Dishwashing liquid and air freshener

Almeda, Vincent Nikko Noel

Florendo, Argie

Mosca, Honeylou

Rosal, Joanna Mae

Vidal, Gaelian Haryeth

ABSTRACT

The potential of oregano leaves (Origanum acutidens) as anti-bacterial agent (Cetin, B., Cakmakci, S. and

Cakmakci R., 2009)and pandan leaves (Pandanus amarylifolius) as cockroach repellent (Li, J. and Ho, S.)

was considered based on literature in making an anti-microbial and cockroach repellent dishwashing

liquid and a cockroach repelling deodorizer. The dishwashing liquid was made from standard materials

in making dishwashing liquid then the oil from the leaves, through extraction process using the Soxhlet

apparatus, were added. The deodorizer was made by non-flavoured gelatine then the oil from pandan

was added. Also, based from recent studies oil from oregano can also act as a mosquito repellent which

can substitute the commonly used DEET which has been found out to cause brain damage. DEET is used

by some commercial mosquito repellent lotion.

BEE-tles liniment oil

Bautista, Jemay

Cajulis, Shane

Navarrete, Jan Lester

Reynoso, Jimmy

Tabafunda, Lester

ABSTRACT

Liniment oil, also referred to as chest rub oil or mentholated oil, is petroleum-based topical oil that is

primarily used to treat symptoms of the common cold such as congestion and cough. While it was

originally marketed to treat respiratory illnesses, a variety of additional uses have been found for this

product. Some of the most popular uses of this product include the treatment of fungal infections such

as ringworm, the soothing of sore muscles and joints, and the moisturizing of dry, cracked heels.

Ingredients such as menthol that are found in liniment oil make this product a promising treatment for

muscle and joint pain. Liniment oil can also be naturally made, which means it has natural ingredients

that enhances its uses and effects, and can be much more affordable and easy to make.

Honey is a sweet liquid produced by honey bees using nectar from flowers through a process of

regurgitation and evaporation. Honey is also exceptionally effective for respiratory ailments. One

Bulgarian study of almost 18,000 patients found that it improved chronic bronchitis, asthmatic

bronchitis, chronic and allergic rhinitis and sinusitis. It's an effective treatment for colds, flu, respiratory

infections and a generally depressed immune system. Whereas sugar shuts down the immune system, a

good quality honey will stimulate it into action. Honey will be the main ingredient in making liniment oils

other materials that will be used are eucalyptus oil, camphor oil, menthol, rosemary oil, and peppermint

oil. These will be mix together in order to create efficascent oil. Eucalyptus and other essential oils can

be very effective in relieving a cough. The oils help to increase oxygen flow and break up chest

congestion. Some have antibacterial and/or antiviral properties as well. Essential oils of hyssop,

rosemary, peppermint, thyme are a few examples of other oils that help relieve chest congestion.

Off Sole: Good bye smelly feet

Bilog, Josef Antonio

Gallardo, Kyle Jan

Mapa, Christian Angelo

Marquez, Mark Angelo

Rafanan, Janine Grace

ABSTRACT

Shoe sole is a part of the shoe inside, it is designed to be stepped on so that stitches of the shoe will not

be visible and to provide comfort to the user. The sole should also provide proper ventilation to

minimize the sweat formation of the feet and to prevent wetting the sock. At this state, the sock will

now be suitable as a bacteria medium for growth and reproduction. The objectives of this project are to

innovate a shoe sole infused with activated charcoal and baking soda as absorbent for odor and

moisture respectively and to use indigenous materials for the production of the shoe sole to increase its

mechanical property.

The idea of the project is to maximize the use of the part of the shoe; most people now tend to be fast

that they sometimes forgot to apply foot powder. This innovation will showcase an indigenous material

suitable for sport players, runners or people who are active in their everyday routine wearing their

shoes.

First, we obtain banana from Batangas, banana fiber possess high mechanical property suitable for a

shoe sole. It was first dried to remove moisture and was ground in order to mix with 75% activated

carbon and 25% baking soda. After mixing, certain levels of the sole are subdivided to increase its

efficiency. With Acrylic acid as binder, the final product will be tested for odor absorbing and mechanical

property. An innovation in this process is the avoidance of temperature effect on the activated carbon,

activated carbon is easily affected by a change in the temperature and moisture content.

Sport lovers and fitness enthusiast will not anymore be worry of their feet being slippery or might have a

smelly feet, this innovation maximizes the utility and function of a shoe sole. Furthermore, banana trees

can only be harvested once; this will help the farmers of the country to further market the tree for

additional profit.

SOYBEAN ANTI-AGING CREAM SO-YOUNG

Ramirez, Nicolle Katherine

Lapidez, Allison Joy

Conos, Karl Sebastien

Juatco, Graciela Marie

Lacson, Kevin

ABSTRACT

Objectives: To create an anti-aging and key regenerating cream made from soy bean oil extract that can

be sold at a very low price. Methods: Oil extract was prepared from soybeans by heating the soybeans

until soft then mold pressing. The soybeans were heated until soft. A small pan was filled halfway with

water and put it on the stove on medium low heat then placed clear glass bowl in the water. The shea

butter and coco butter was placed in a microwaveable bowl and was set for 2 minutes. The melted

mixture was poured into the jar over the small heated bowl on top of the pan. The soybean extract as

well as other constituents were added. The mixture was stirred constantly until the mixture melts evenly

without letting the water boil. The glass bowl was then removed from the pan and set to cool. 10 drops

of vanilla essential oil for fragrance. Results: The resulted mixture is brownish muddy color due to the

soy bean extract and smells sweet vanilla chocolate.

Vera-C

Caluag, Jiana Krizia Ann Judith

Dela Cruz, Marife

Hernandez, Justin Carlo

Pecajas, Chelley Sharleene

Vea, Jose Aldrin

ABSTRACT

Aloe Vera contains many vitamins including A, C, E, folic acid, choline, B1, B2, B3 (niacin), B6. Aloe Vera

is also one of the few plants that contain vitamin B12. An innovative medicine was proposed in the form

of gummy figures incorporated with aloe vera gel and sodium ascorbate. The gelatin mixture was

prepared together with the sodium ascorbate and other additives. Aloe vera gel was extracted from

freshly cut aloe vera by scraping and was mixed in the gelatin mixture while heating with constant

stirring. 1liter of the mixture yielded 167 gummy figures and each gummy figure weighs about 125 mg

and contains about 500 mg of sodium ascorbate.