The invention generally relates to the field of Pharmaceutics. More specifically, it relates to herbal
formulation in lollipop form for pediatric use and method of preparing the same.
5 BACKGROUND OF THE INVENTION
Ginger is a wonderful herb with amazing medicinal properties. It is an antiseptic expectorant that
relieves child from coughs. It clears nasal congestion and also stimulates the liver to remove toxins
from the bloodstream. It can promote secretion of saliva and gastric juices improving child’s
appetite and digestion. The active components present in ginger stimulate digestion and absorption.
10 They relieve constipation and flatulence by increasing muscular activity in the gastro-intestinal
(GI) tract. Ginger is also an anti-emetic agent (prevents nausea and vomiting) and is especially
useful during travel sickness in children. The minerals significantly present in ginger are
potassium, calcium, magnesium, phosphorous and iron. It also contains vitamins such as thiamine,
riboflavin, niacin, folic acid, vitamin A and C.
15 Ginger is a strong circulatory stimulant. It causes a stimulatory effect on the heart muscle by
diluting blood and improving blood circulation. The improved circulation is believed to increase
the cellular metabolic activity, thus contributing to its anti-inflammatory and anti-spasmodic (relief
of muscle cramps) effects. Ginger has strong antibacterial and antifungal properties too.
Despite the above mentioned amazing medicinal properties of ginger, children do not like to take
20 or cannot take ginger in any existing forms such as tea, juice etc. because of its pungent and spicy
taste. Also, all the consumable forms of ginger available in public domain require addition of other
ingredients such as corn starch, gelatin or other herbs with ginger. This may lead to either leaching
or reduced bioavailability of ginger nutrients and health benefits.
The inventors of the present invention have come up with a very innovative method to make
25 children consume ginger. The inventors have disclosed a lollipop containing synergistic
combination of ginger and honey which although retains all the medicinal properties of ginger and
honey but does not have any pungent spicy taste of ginger. (A lollipop is a type of sugar candy
usually consisting of hard candy mounted on a stick and intended for sucking or licking and liked
by children. Reference: https://en.wikipedia.org/wiki/Lollipop)
3
Present invention
The present invention discloses herbal pediatric formulation in lollipop form which is made up of
synergistic combination of ginger and honey. The said lollipop is an amazing method to make
children consume spicy and pungent ginger which is known for extraordinary medicinal properties
5 viz., providing relief to cough – cold, travelling sickness and is a rich source of mineral. Secondly
the said lollipop formulation also contains honey which not only suppresses the pungency of ginger
but also enhances medicinal properties of the said lollipop. The method to prepare said lollipop is
very simple and does not require additional ingredients such as corn syrup. The inventors have also
provided optimized concentration of different forms of ginger viz., ginger powder, ginger oleoresin
10 and ginger juice so that the lollipop of present invention can be prepared with any form of ginger
available without compromising the taste as well as the medicinal benefits.
Prior art
Patent Application No. CN107981017 discloses “A kind of ingberlach and preparation method
thereof”
15 The invention discloses a ginger candy prepared from Ginger (51%) Maltose (2.3%),Peanut
(35.1%), Huang Jing (1.2%), Starch (8.3%) and Vegetable oil: 2.1%
The above product is different from the present invention as the present invention discloses ginger
supplemented lollipop which consists only of synergistic combination of honey and ginger and no
other additional ingredients except sugar syrup.
20 Patent Application No. US20090238905A1 discloses “Inflammation reducing action of
synergistic mixtures of bisabolol and ginger extracts”
In this invention a formulation for treating or eliminating irritation and/or inflammation-reducing
effect on endodermal tissue of the respiratory tract, the gastrointestinal tract, or both, is disclosed.
The formulation can include bisabolol or an extract containing bisabolol and actives found
25 in ginger or extracted from ginger. The ratio of bisabolol and actives from ginger is adjusted such
that the irritation and inflammation-reducing action of the bisabolol constituents
and ginger constituents is increased synergistically.
4
The above product is different from the present invention. The present invention discloses ginger
supplemented lollipop which consists only of synergistic combination of honey and ginger and no
other additional ingredients except sugar syrup, whereas the above one is the mixture of ginger
and bisabolol.
5 Journals and Books
Thakur, M, 2019. Development and evaluation of anthocyanin enriched ginger candy. PhD
MSc Thesis. https://krishikosh.egranth.ac.in/handle/1/5810136037.
In the conventional method of ginger candy preparation, honey may be an effective replacement
for sugar which is generally used as a sweetener. The data revealed that the optimized method for
10 preparation of anthocyanin enriched ginger candy (plum pulp and honey) involves 7.5mm slice
thickness, blanching in 1.0 per cent lime juice, osmotic dip in 70 per cent immersion solution
(plum pulp and honey) for 5 hours, drying in a mechanical dehydrator (55±2oC). The high
concentration of fructose and glucose in honey resulted in increased rate of mass transfer other
than being a source of natural antioxidants. Nutritionally anthocyanin enriched ginger candy
15 prepared by dipping in hypertonic solution containing plum pulp and honey possessed appreciable
amount of anthocyanin (56.64 mg/100g), ascorbic acid (17.46 mg/100g), total phenols (26.95
mg/100g) and antioxidant activity (97.66 %). Study indicated that all these eat intermediate dried
products can be successfully stored under ambient and refrigerated storage conditions without
significant change in physico-chemical and sensory characteristics. The cost of production of
20 anthocyanin enriched ginger candies was found Rs. 56.76 with plum pulp and sugar and 72.89
with plum pulp and honey per 200g after adding 20 per cent profit. Therefore, formulation of
ginger candy by using honey as an osmotic agent along with anthocyanin rich plum pulp was a
novel innovation thereby extracting the benefits of both phenols and anthocyanin.
The present invention consists only of synergistic combination of honey and ginger, whereas in
25 the above invention, anthocyanin, phenol, plum pulp were added in the ginger honey candy.
S.P Malu, G.O Obochi, E.N Tawo, B.E Nyong, 2009.Antibacterial activity and medicinal
properties of ginger (Zingiber officinale). Global Journal of Pure and Applied Sciences, Vol 15
(3-4)
5
In this publication the antibacterial activity and medicinal properties of ginger extracts
werestudied. Ginger extracts were obtained using solvents, n-hexane, ethyl acetate, ethanolic
soxhlet and water.
The present invention consists only of synergistic combination of honey and ginger and no other
5 additional ingredients except sugar syrup.
Commercial information
https://www.geniuskitchen.com/recipe/ginger-suckers-lollie-pops-morning-sickness-motionsickness-c-268940
The blog discloses a recipe to produce ginger lollipops. The ingredients include sugar, ginger
10 powder, corn syrup and food color. The disclosed lollipops are nowhere close to a formulation
which can be given to kids as it has lots of sugar and harmful food color.
The present invention discloses a lollipop which is prepared from ginger, honey and sugar syrup.
The lollipop does not contain any additional ingredient such as corn syrup or food color. Rather
natural honey has been used as a food color which not only gives color but also acts
15 synergistically to increase antioxidants in the lollipop.
From the above, it is clear that there is no disclosure in the any of the prior arts regarding the
lollipop with synergistic combination of only ginger, honey and sugar syrup, described in the
present invention.
20 SUMMARY OF THE INVENTION
The present invention discloses herbal pediatric formulation in lollipop form which is made up of
synergistic combination of ginger and honey. The said lollipop is an amazing method to make
children consume spicy and pungent ginger which is known for extraordinary medicinal properties
viz., providing relief to cough – cold, travelling sickness and is a rich source of mineral. Secondly
25 the said lollipop formulation also contains honey which not only suppresses the pungency of ginger
but also enhances medicinal properties of the said lollipop. The method to prepare said lollipop is
very simple and does not require additional ingredients such as corn syrup. The inventors have also
provided optimized concentrations of different forms of ginger viz., ginger powder (3-6%,
preferably 4%), ginger oleoresin (0.02 to 0.14%, preferably 0.1%)and ginger juice (20-30%,
6
preferably 25%) so that the lollipop of present invention can be prepared with any form of ginger
available without compromising the taste as well as the medicinal benefits.
OBJECT OF THE PRESENT INVENTION
An object of the present invention is to disclose a herbal formulation in lollipop form for use by
5 children.
Another object of the invention is to disclose that herbal pediatric formulation is a synergistic
combination of ginger and honey.
One another object is to disclose a method of preparation of ginger powder supplemented
lollipops.
10 Yet another object is to disclose a method of preparation of ginger oleoresin supplemented
lollipops.
One more invention is to disclose a method of preparation of ginger juice supplemented lollipops.
DETAILED DESCRIPTION OF THE DIAGRAMS
15 FIG.1: FTIR spectra of control lollipops (without ginger)
FIG.2: FTIR spectra of ginger powder supplemented lollipops
FIG.3: FTIR spectra of ginger oleoresin supplemented lollipops
FIG.4: FTIR spectra of ginger juice supplemented lollipops
20 DETAILED DESCRIPTION OF THE INVENTION
The present invention discloses herbal pediatric formulation in lollipop form which is made up of
synergistic combination of only ginger and honey. The method to prepare said lollipop is very
simple and does not require additional ingredients such as corn starch syrup. While making
lollipop, hard-crack stage needs to be achieved so that the lollipop becomes brittle after some
25 time in mouth.
Hard crack point is the highest temperature when there is almost no water left in the syrup. Syrup
then separates into hard, brittle threads. While making a lollipop, hard crack point needs to be
achieved which is usually done with the help of corn starch. Corn starch is harmful for use by
children, hence the inventors have prepared a lollipop without using corn starch yet achieving the
7
hard crack point. This is achieved in the present invention by working out different time
temperature combinations and without the addition of corn starch.
The inventors have also provided optimized concentrations of different forms of ginger viz.,
ginger powder (3-6%, preferably 4%), ginger oleoresin (0.02 to 0.14%, preferably 0.1%)and
5 ginger juice (20-30%, preferably 25%)so that the lollipop of present invention can be prepared
with any form of ginger available without compromising the taste as well as the medicinal
benefits.
Method to prepare Lollipops of present invention
1. Mixing of ingredients: Sugar, honey, glucose syrup and water are mixed in the ratio
10 2:1:1:1 (2 parts sugar, one part honey, one part glucose syrup and one part water).
2. Heating: The mixture is heated to 140-150oC for hard crack stage which facilitates
brittleness to the lollipop.
3. Addition of ginger: The ginger is added and mixed properly in any one of the following
forms
15  Ginger powder (3-6%, preferably 4%) OR
 Ginger oleoresin (0.02 to 0.14%, preferably 0.1%) OR
 Ginger juice (20-30%, preferably 25%)
4. Pouring in moulds and cooling: The above mixture is poured in moulds and allowed to
cool and set at room temperature. The prepared lollipops are suitably packed and are
20 product of present invention.
The above process is now illustrated in Example 1
Example 1
1. Mixing of ingredients: 40 g Sugar, 20 ml honey, 20 ml glucose syrup and 20 ml water
were mixed properly.
5. Heating: The mixture was heated to 140-150o
25 C for hard crack stage which facilitates
brittleness to the lollipop.
2. Addition of ginger: The ginger was added and mixed properly in any one of the following
forms
 4 g Ginger powder OR
30  0.1 ml Ginger oleoresin OR
8
 25 ml Ginger juice
3. Pouring in moulds and cooling: The above mixture was poured in moulds and allowed to
cool and set at room temperature. The prepared lollipops were suitably packed.
5
Characterization of the lollipops of the present invention
The above prepared three different ginger supplemented lollipops viz, with ginger powder, with
ginger oleoresin and with ginger juice were characterized and compared with control (without
ginger) on different parameters as in Table 1.
10 Table 1: Physico-chemical characteristics of ginger supplemented lollipops
Sr.
No. Parameters
Control
(without
ginger)
Ginger
Powder
Lollipops
Ginger
Oleoresin
Lollipops
Ginger
Juice
Lollipops
1 Weight (g) 8.21 ±0.01 8.21 ±0.01 8.21 ±0.01 8.21 ±0.11
2 Diameter (mm) 37.22±0.02 37.22±0.02 37.22±0.02 37.22±0.02
3 Thickness (mm) 7.29±0.03 7.29±0.03 7.29±0.03 7.29±0.03
4 Moisture (%) 2.99±0.22 2.81±0.21 2.97±0.32 2.85±0.24
5 Water activity 0.552±0.002 0.496±0.003 0.545±0.001 0.528±0.002
6 Total Sugars (%) 71.42±0.23 70.52±0.21 71.36±0.25 70.12±0.27
7 Reducing sugars (%) 29.78±0.28 28.35±0.25 29.63±0.24 28.32±0.26
8
Total phenols
(mg/100g) 7.75±0.61 16.72±0.60 12.57±0.63 17.47±0.61
9
Antioxidant Activity
(%) 53.20±0.34 62.40±0.37 58.42±0.32 64.66±0.23
10 Total ash (%) 0.45±0.09 0.58±0.06 0.49±0.05 0.56±0.07
11 Energy value(kcal/g) 327.31±0.26 348.77±0.23 330.40±0.31 350.70±0.24
Interpretation- The antioxidant activity of the ginger supplemented lollipops was greater than
the lollipops without ginger which clearly indicates the increased health benefits of the ginger
supplemented lollipops.
15 Out of the three different ginger supplemented lollipops, antioxidant property of ginger juice
supplemented lollipops was highest followed by ginger powder and ginger oleoresin.
9
Fourier Transform Infrared Spectroscopy (FTIR)-Fourier Transform Infrared Spectroscopy
(FTIR) of control and ginger supplemented lollipops (ginger powder, oleoresin and juice based
lollypop) was done to check the qualitative effect of ginger powder, oleoresin and juice on the
qualitative attributes of supplemented products.
5 The intensity of the area of the phytochemicals (FIG 1, 2, 3 and 4) especially the polyphenolics
was more in ginger supplemented lollipops as compared to control lollipops, which was certainly
due to the incorporation of ginger.
Shelf Life
10 Ginger supplemented lollipops showed good storage stability up to 6 months at ambient
temperature after wrapping in butter paper/polyethylene wrappers.
It is evident that the ginger supplemented lollipops of the present invention are enriched
with antioxidants (polyphenols) of ginger and honey which means that the said lollipops
when consumed by any one especially children will be beneficial and will cure many diseases
15 such as cough and cold in a natural way.
Novelty, Inventive Step and Industrial Application
Novelty- The present invention discloses herbal pediatric formulation supplemented with ginger
in lollipop form. The said lollipops are synergistic combination of ginger and honey which can
20 cure cough and cold and travelling sickness in children. The said lollipops are novel and are
neither disclosed nor anticipated in prior art inventions.
Inventive step- The technical advancement of the present invention lies in disclosing pediatric
formulation in lollipop form. The lollipops are synergistic combination of honey and ginger which
can cure cough and cold in children. The lollipops are the best method to make children consume
25 spicy and pungent ginger which is rich in many antioxidant and minerals. Also, the method to
prepare said lollipops has been standardized in such a manner that no additional ingredient such as
corn starch, gelatin etc. has to be added in lollipop except sugar. Hard crack point is achieved by
optimization of temperature time conditions and not by suing corn starch or gelatin which have
their ill effects on children.
30
10
Industrial application- The lollipops of the present invention can be manufactured at the
industrial scale by pharmaceutical and food industries.

WE CLAIM:

1. A herbal formulation for pediatric use WHEREIN the same consists of synergistic
combination of :
- Sugar, honey, glucose syrup and water mixed in the ratio 2:1:1:1 by weight; and
5 - Ginger powder (3-6%, preferably 4%); and
WHEREIN the same is in lollipop form.
2. A herbal formulation for pediatric use WHEREIN the same consists of synergistic
combination of:
10 - Sugar, honey, glucose syrup and water mixed in the ratio 2:1:1:1 by weight; and
- Ginger oleoresin (0.02 to 0.14%, preferably 0.1%);and
WHEREIN the same is in lollipop form.
3. A herbal formulation for pediatric use WHEREIN the same consists of synergistic
15 combination of:
- Sugar, honey, glucose syrup and water mixed in the ratio 2:1:1:1 by weight; and
- Ginger juice (20-30%, preferably 25%); and
WHEREIN the same is in lollipop form.
20 4. The herbal formulation for pediatric use as claimed in claim 1 WHEREIN the method of
preparing the same consists of following steps:
- Mixing of ingredients: Sugar, honey, glucose syrup and water are mixed in the ratio
2:1:1:1 (2 parts sugar, one part honey, one part glucose syrup and one part water);
- Heating: The mixture is heated to 140-150oC for hard crack stage which facilitates
25 brittleness to the lollipop;
- Addition of ginger: Ginger powder (3-6%, preferably 4%) is added and mixed
properly; and
- Pouring in moulds and cooling: The above mixture is poured in lollipop molds and
allowed to cool and set at room temperature.
30
12
5. The herbal formulation for pediatric use as claimed in claim 2WHEREIN the method of
preparing the same consists of following steps:
- Mixing of ingredients: Sugar, honey, glucose syrup and water are mixed in the ratio
2:1:1:1 (2 parts sugar, one part honey, one part glucose syrup and one part water);
- Heating: The mixture is heated to 140-150o
5 C for hard crack stage which facilitates
brittleness to the lollipop;
- Addition of ginger: Ginger oleoresin (0.02 to 0.14%, preferably 0.1%)is added and
mixed properly; and
- Pouring in moulds and cooling: The above mixture is poured in lollipop molds and
10 allowed to cool and set at room temperature.
6. The herbal formulation for pediatric use as claimed in claim 3WHEREIN the method of
preparing the same consists of following steps:
- Mixing of ingredients: Sugar, honey, glucose syrup and water are mixed in the ratio
15 2:1:1:1 (2 parts sugar, one part honey, one part glucose syrup and one part water);
- Heating: The mixture is heated to 140-150oC for hard crack stage which facilitates
brittleness to the lollipop;
- Addition of ginger: Ginger juice (20-30%, preferably 25%)is added and mixed
properly; and
20 - Pouring in moulds and cooling: The above mixture is poured in lollipop molds and
allowed to cool and set at room temperature.