FORM-2 THE PATENTS ACT, 1970
(39 of 1970)
&
THE PATENTS RULES, 2003
COMPLETE
Specification
(See section 10 and rule 13)
A NOVEL SMOKING COMPOSITION
SOEX INDIA PVT. LTD.,
an Indian Company
of Nirmal, 21st floor, Nariman Point, Mumbai 400 021,
Maharashtra, India



THE FOLLOWING SPECIFICATION PARTICULARLY DESCRIBES THE INVENTION AND THE MANNER IN WHICH IT IS TO BE PERFORMED:-

This invention relates to a novel smoking composition.
This invention particularly relates to a smoking composition for use with a smoking device called a 'Hookah '.
Still particularly, what is envisaged in accordance with this invention is a smoking composition, which does not contain significant quantities of tobacco or tobacco-based products and is non- addictive and contains no harmful ingredients.
The harmful effects of smoking and particularly smoking tobacco compositions are well known. Many approaches have been made for finding alternatives to the use of tobacco in smoking.
First, approach was to find an alternate to smoking.
At present there are several consumer products that help people overcome their addiction to
nicotine found in all tobacco related products. One type of product includes a transdermal
patch, which allows the person's body to slowly absorb a prescribed amount of nicotine
over a given period.
This approach is susceptible to abuse, and users are known to become addicted to the use of
gum, patches or the like, and not to decrease nicotine intake as instructed.
Another approach is to form a chewing gum containing nicotine. Thus, whenever a smoker
has the urge to smoke, the smoker will chew the gum instead. However, the smoker still has
to restrict the use of the gum in a manner that will eventually overcome the addiction.
Orally ingested materials, including gums, have a bad taste, may lead to mouth ulcers,
heartburn and other adverse consequences, and are highly dependent of the user following a
specific regime.
Devices and methods involving nicotine therapy all necessarily depend on the use of nicotine, the substance causing addiction, to control nicotine craving or desire. In addition, users are known to concurrently use both tobacco, as in cigarettes, and nicotine therapy aids, such as gum or patches, thereby increasing the total intake of nicotine. Further, in such

instances acute adverse medical consequences may result, including increased heart rate, increased blood pressure and other conditions associated with nicotine administration.
There are therefore substantial limitations and drawbacks to the various methods of nicotine-replacement therapy in current use. Other forms of oral administration can result in nausea, unpredictable nicotine blood levels.
Secondly, attempts have been made to remove certain components by filtration of the smoke through a material such as paper or cellulose acetate filaments.
The third approach deals with a substitute for a portion of the tobacco with a material which yields a smoke containing a lower amount of undesirable components than the amount of components in a comparable quantity of tobacco smoke.
Several patents have disclosed smoking materials following the third approach.
For example, U.S. Pat. No. 5,135,010 discloses use of nicotine-free herbal compositions, used either as a substitute for or in combination with tobacco. This smoking composition may include Laurus nobilis and Nelumbo garetin. The use of herbal preparations as aids in cessation of tobacco use is taught in U.S. Pat. Nos. 6,045,825 and 6,063,401. These patents disclose use of herbs such as Plantago major, Piper methysticum and Hypericum perforatum.
U.S. Pat. No. 1,680,860 related to a smokeable tobacco substitute and process using eucalyptus, adding glycerine or honey or molasses. The leaves are air dried, crushed between rollers, macerated in K.NO3 solution for three hours, drained and put in a pressure vessel at 100.degree.-200.degree. F. for three hours. The leaves are then compressed and heated up to 212.degree. F., then shredded as filler.
U.S. Pat. No. 2,576,021 teaches that it is known to use wood pulp to make a paper sheet and soak with tobacco extract to make a tobacco substitute and relates to an improvement

using fibres of bagasse preferably sugar cane bagasse for making the paper preferred over wood pulp, cotton linen, ramie, sisal and other similar fibres because it has a chemical composition similar to tobacco in respect to cellulose, gums, fats and waxes. The process involves washing the sheet and treating it with NaOH or other alkali.
U.S. Pat. No. 2,907,686 relates to a tobacco substitute, an elongated cylinder made by charring a piece of wood, to produce charcoal. The wood is charred in the absence of air at 250.degree-800.degree C. (4-6 hours). The product may include carrier for flavouring agent: charcoal, Fuller's earth, natural or activated clays; aromatic flavouring agent: natural or synthetic oils, e.g. vanilla, eucalyptus, octyl acetate, isoamyl isovalerate. A smoke-forming agent, preferably an edible solid or liquid, e.g. glycerol, glycerol monoacetate, may be added. Coal tar colours may also be added. Ash-forming agent may be from a high ash source or may result from soaking a low ash source with a solution of ash-producing inorganic salts, e.g., ZnCl2, Ca(OH)2, KOH or K2 CO3, MgO, Al2 O3. Coating agents, e.g. sugar solutions or hard gum or resin may also be used.
U.S. Pat. No. 3,369,551 relates to a tobacco substitute base found by extracting plant leaves with water or an organic solvent with many additives listed. Dried materials are toasted to a golden brown colour and treated with appropriate additives.
U.S. Pat. No. 3,461,879 relates to a tobacco substitute constituting oxidized cellulose in combination with a hydrated metal compound, for example magnesium citrate, hydrated alumina, calcium tartrate or magnesium sulfate. When hydrated metal compounds, for example magnesium sulfate or the other materials set forth in this patent are employed, the burning rate of the cellulose has been found to approach that of ordinary cured tobacco leaves and a more pleasant taste and aroma have been found to be produced in connection with the side stream and mainstream of the tobacco smoke. Furthermore, the resulting ash has been found to be more satisfactory.
U.S. Pat. No. 3,545,448 relates to a smoking material comprising a carbohydrate material, such as cellulose, which is thermally degraded at 100.degree.-250.degree. C. until a weight

loss of at least 10% has occurred, the degradation taking place in the presence of a strong mineral acid catalyst or in the presence of a salt of such strong acid with a weak base. The patent indicates that especially useful carbohydrate materials include alpha-cellulose, cellulose derivatives such as methyl cellulose, various polysaccharides and various gums.
U.S. Pat. No. 3,638,660 relates to a tobacco substitute material prepared from fibrous wood pulp containing at least 90% of alpha- cellulose which is lightly beaten to certain specifications and is then formed into a sheet having a density of 12-35 pounds per cubic foot. The beaten fibrous wood pulp is, during the formation of the sheet, combined with certain combustion modifiers and certain burning sustainers. It is also stated that various flavors and humectants, as well as nicotine or other alkaloids, may be introduced into the sheet. It is further stated that ammonium compounds and various coloring agents may also be incorporated in the sheet..
U.S. Pat. No. 3,965,911 discloses a tobacco substitute smoking material comprising an organic combustible material as a smoke-producing fuel, and protein. The organic combustible material may be a smoke-producing carbohydrate, such as alpha-cellulose, cellulose derivatives, sugars, starch, alginate, pectin, or natural gum.
IN/PCT/002/2035/CHE discloses a smokable filler material comprising a non- combustible organic filler, a binder and a major organic combustible fuel material, a fruit material, wherein the said inorganic filler is in the range of 30-90% by weight of the dry materials and said fruit material is in the range of 10-30% by weight of the dry materials.
All these earlier approaches in the third method have failed in two categories. In the first category are materials having an acceptable smouldering rate, but which fail to give any significant reduction in undesirable components and have poor taste.
In the second category are materials which give some degree of reduction of harmful components when blended with tobacco in small percentages, but which have an

undesirable taste and/or do not burn satisfactorily when used alone or in significant percentages in tobacco blends.
However, over-use of inert fillers and other inorganic materials is known to cause self-extinguishing, impaired ash cohesion and dropped coals in cigarettes. High levels of inorganic fillers can also have an adverse effect on smoke taste either by causing atypical muffled burning or as a result of excessive mechanical entrainment of these materials into mainstream smoke.
There is therefore a need to have a smoking composition which has reduced perceived negative aspects of the tobacco smoking and at the same time psychologically satisfies a beedi smoker by giving him the satisfaction of smoking a beedi with significantly lower quantities of tobacco with acceptable smouldering rates, satisfying smoke, acceptable and pleasant flavours and a desirable taste.
Hence, there has been sustained investigative effort to develop cigarette products and other manufactured smoking compositions which deliver smoke with a reduced content of toxic components, provide the same level of satisfaction and which can gradually help an individual to get rid of the habit.
This invention is particularly related the use of a smoking composition for use with a smoking device called 'Hookah'.
Hookah is, also known as the narghile, water pipe and hubby-bubbly. Hookahs were first used five centuries ago in India and they are a device still employed today-though not very commonly.
'Hookah' is a device which permits the smoking but reduces the harmful effects by means of eliminating excess nicotine by passing the smoke through water. The Hookah consists of several sections; the pipe, the head, the body, the hose, and the mouthpiece.

The pipe, is outside the "Hookah' located at its highest point. The head is a piece between the pipe and the body. It is made of hard materials in order for it to be resilient. The upper portion is shaped so as to hold the pipe, and this part was decorated with carvings. The head is generally made of brass, copper, or bronze. Very special ones are made of silver. Near the point where these are connected to the body, there is a nipple-like protrusion onto which the hose is attached.
The bottle, or body, most often is in the form of a pitcher with a narrow neck and broad belly. The bottle contains water, and there is a thin hose descending from the pipe. Because of this hose, the smoke coming in is cleaned somewhat in the water and at least some of the nicotine from the tobacco is eliminated. The hose is a flexible tube capable of being bent every which way and is attached to the nipple-like protrusion on the upper portion of the head connected to the body. This serves to conduct the smoke cleansed in the bottle to the mouth.
Hookah's are used as follows. First the tobacco is set in the pipe and a bit of lit charcoal is placed on top of it. When the mouthpiece at the end of the hose is placed in the mouth and inhaled upon, the air in the space at the top of the bottle passes through the pipe with the smoke and enters the water through the tube attached to it which extends into the water. Cleansed by the water, the smoke collects in the empty space at the top of the bottle and when the 'Hookah' hose is sucked upon, the smoke washed and somewhat purified of its nicotine enters the mouth.
Currently the tobacco used in 'Hookah' is the conventional tobacco dust and leaves mixture. This conventional tobacco has the same limitations as for conventional tobacco used in cigarettes and cigars or pipe tobacco.
This invention relates to a smoking composition which uses bagasse as the smoking material.

Bagasse is the refuse of sugar cane (Saccharum officinarum) from which the juice has been
extracted.
Sugar Cane is harvested when the sucrose content in the stems is 12-20%. At the sugar
mill, the fresh stems are fed into a mechanical crusher / multi rolled steel crushers.
Crushing is repeated several times. The solid waste that remains at the sugar mill after the
crushing is called bagasse. Bagasse has a residual amount of sugar and chiefly
comprises cellulosic fibres.
SUMMARY OF THE INVENTION
It is an object of the present invention to provide a flavoured smoking material for use in a'hookah', which yields a smoke having a substantially lower amount of undesirable components than tobacco smoke, while at the same time having an acceptable taste and smouldering rate.
It is yet another object of the present invention to provide a smoking composition for 'hookah' containing a natural smoking material base exhibiting the aforesaid properties.
Another object is to provide an alternative, natural, healthy material adapted for incorporation in a smoking composition as a substitute for tobacco.
Yet another object of this invention is to provide a smoking composition for a 'hookah' which during use has a pleasant smell.
Very important aspects of non-tobacco smoking materials are the aroma and flavour properties of their smokes, for it is mainly shortcomings in this area which have been detrimental to the success of the prior art materials.
The present invention relates to a mixture of natural and other products that can be used as a healthy substitute for tobacco. The novel composition of the present invention also

alleviates the addictive effects of nicotine, and provides an aid to quit smoking tobacco-related products.
The present invention provides both an improved flavoured smoking material and a novel method for its preparation.
The present method deals with producing a natural smoking material, which avoids the various disadvantages mentioned earlier. Thus, the smoking material of the present invention incorporates and is based largely upon using cellulose-based materials from natural sources, which, in the prior art, have not met with great acceptability. Moreover, the present invention produces a smoking material, which has flavour, aroma and burn characteristics similar to those of natural tobacco.
A principal feature of this invention is the use of bagasse as the smoking material mixed with other ingredients to provide a smoking composition for hookah having a good smouldering rate, pleasant taste, good aroma and all round satisfying smoking characteristics. The end result is the production of a cellulose-based tobacco substitute smoking material having acceptable burning and smoke characteristics.
DETAILED DESCRIPTION OF THE INVENTION
The principle feature of this invention is the smoking composition having a plurality of flavours and colours. These flavours have to be added at critical stages in the process of manufacture of the composition and in critical quantities to ensure that the flavours remain till the end of the shelf life of the product.
This invention describes a smoking composition containing
an intimate mixture having moisture content ranging from 15% to 30% and a brix content
of 45-65% comprising

i) cleaned , sterilized, sieved bagasse fibres of length ranging from 4-40 mm;
ii) fibres of cellulosic material selected from a group of cellulosic materials consisting of
fibres of drumsticks , Corn stalks and wheat chaffs of length ranging from 4-40 mm;
iii) at least one humectant selected from a first group of humectants containing glycerine and sorbitol;
iv) at least one humectant selected from a second group of humectants consisting of propylene glycol ,ethylene glycol, polydextrose, mannitol and triacetin;
v) at least one saccharide solution from a group of saccharides comprising Sugar, molasses, malt syrup, corn syrup, Honey, glucose, dextrose and stevia;
vi) at least one preservatives selected from a group of preservatives consisting of sodium benzoate, Propionic acid, sulphur dioxide and Sorbic acid;
vii) at least one flavour selected from a group of flavours consisting of natural flavours comprising apple flavour, aniseed flavour, mint flavour, peppermint flavour, strawberry flavour, spearmint flavour, clove flavour, cardamom flavour, cinnamon flavour, mixed fruit flavour, peach flavour, pineapple flavour, banana flavour, mango flavour; raspberry flavour, melon flavour, orange flavour, lime flavour, grape flavour tobacco flavour, ginger flavour, licorice flavour and chocolate flavour and a group of synthetic flavourants consisting of Citric acid, Fumaric acid, Ascorbic acid, Tartaric acid and Lactic acid; viii) a flavour enhancer; and
ix) at least one colouring agent selected from a group of colouring agents consisting of red, reddish brown, brownish red, blackish brown.
It is a main object of this invention to provide novel smoking preparations, which deliver smoke of reduced toxicity under normal smoking conditions.
In general, it has been discovered that a composition comprising an intimate mixture of a combustible material of the type herein below defined and particular filler in amounts specified herein fulfils the aforesaid requirements.

A] Flavored 'Hookah' with sugar-
a) Base matter- Tobacco/ Bagasse/ cellulose fibres/ drumsticks -
/Corn stalks/ wheat chaff 15 -82%
b)Saccharide solution- Sugar/ molasses/ malt syrup/
corn syrup/Honey 12 -65%
c)Humectant-(l) - Glycerine/Sorbitol, 2-25%
d) Humectant -(2) - Propylene glycol, Polydextrose, ethylene glycol,
Mannitol, Triacetin.- 0.10 - 12.%
e) Flavour( 1) - Ctric acid, Fumaric acid, Ascorbic acid,
Tartaric acid, Lactic acid - 0.08- 7.0 %
f) Preservatives - Sodium benzoate, Propionic acid,
Sorbic acid, Sulphur dioxide - 0.08-0.7 %
g) Flavour enhancer - Vanilla powder - 0.09- 6.0 %
h)Colouring agent- Red, Reddish brown, Brownish red,
Blackish brown - 0.05-4 %
i)Flavour(2) - Apple, Aniseed, Strawberry, Mixed fruit,
Chocolate, tobacco,
synthetic flavours such as menthol. -0.8-13 %
The botanical references of Bagasse is as follows :
Bagasse is the refuse of sugar cane (Saccharum officinarum) from which the juice has been extracted.
Sugar Cane is harvested when the sucrose content in the stems is 12-20%. At the sugar mill, the fresh stems are fed into a mechanical crusher / multi rolled steel crushers. Crushing is repeated several times. Much solid waste remains at the sugar mill from the crushed stems. This is called bagasse. Bagasse is a cheap source of fuel.
Potassium nitrate (K.NO3 ) KNO3 is used in an aqueous solution to treat leaves to augment flagration of the end product so that it is made useable for hookah smoking purposes.

Colourant- Colour is added to give the product an attractive colour.
Humectants are substance having hydrophilic properties and a stabilizing effect on the water content in a material, maintaining water content in a narrow range regardless of humidity fluctuations. They prevent the drying of the exposed end of the cigarettes.

Bagasse
Saccharide solution Glycerine Propylene glycol Citric acid Sodium benzoate Vanilla powder Colour Flavour Potassium nitrate
The most preferred embodiments for making a 100 Kg bagasse based smoking composition.
14 - 50 Kg (16.57) 30 - 62 Kg (55.91) 10 - 37 Kg (21) 2 - 0.17 Kg (0.9 kg) 0.15 - 0.70 Kg (0.17kg) 0.08 - 3 Kg (0.09 kg) 0.08 - 0.23 Kg (0.09kg ) 0.08 - 1.10 Kg (0.05 kg) 0.88 - 8 Kg (5.22 kg) 0.15 - 0 .20Kg(150gm)
METHOD OF MANUFACTURE OF SMOKING COMPOSITION:
The cellulosic material, (bagasse/ cellulose fibres/ drumsticks / Corn stalks/ wheat chaff) are cleaned and sterilized by manual and steam treatment and objectionable foreign particulate matter are removed.
1) The cellulosic material (14-50Kg) after the initial treatment is cut to a length of 4 to 40 mm in a cutting machine.

2) The drums are washed throughly with acetone to remove any flavour or smell associated with flavours from earlier processing.
3) Before processing, the cellulosic material is once again sieved to remove any remaining traces of dust.
4) A measured volume of water (12.52 -45 kg) is taken and boiled in which a weighed quantity of saccharide (18-65 Kg) is added. This is then mixed well (The saccharide solution is prepared in excess). The total volume weighs 30.52 - 110 Kg.
5) The saccharide solution is heated (60- 80 degrees Celsius )and when it starts turning light brown, weighed quantity (0.15-0.70 Kg) of flavouring agent such as citric acid is added and mixed with it with the help of a spoon stirrer.
6) The above solution is cooled and weighed.
7) The solution from step-6 is mixed with a weighed quantity of cellulosic material (14-50Kg) in a machine. This mixture is allowed to remain as such for 24 hours.
8) After 24 hours a weighed quantity of a preservative such as sodium benzoate (0.1- 3Kg ) is added to it and mixed well.
9) Weighed quantities of humectant such as glycerine (10-37Kg) and colour (0.08- 1.10) are taken and mixed together and this mixture is added to the cellulosic material of step - 8 and mixed using a spoon stirrer.
This mixture is allowed to remain as such for 10-15 days where it is mixed thoroughly every day. This is to ensure that they do not settle at one place.
10) Next, measured volume of water (12.52 -45 kg) is boiled and measured weight of saccharide (18-65 Kg) is added to it. A portion of the solution (approximately one fourth) is mixed with the cellulosic material of step- 9.
11) A weighed quantity of the flavour (0.88- 8 Kg) is added to and mixed with the mixture of step-10. (Different flavors natural and synthetic can be added to suit the tastes of the smoker.)
12) A measured quantity humectant such as Propylene glycol ( 2- 0.17) is heated indirectly by placing the container on boiling hot water. This is followed by the addition of a measured quantity of vanilla powder (0.1- 0.23), used as flavour enhancer, which is dissolved thoroughly by stirring. This is then added to the mixture of step-10 and mixed. The mixture is then allowed to mature for 3 days.

13) Whenever a Hookah order is to be packaged, the mixture is mixed with glycerine
(humectant) (8.84- 31.5Kg). This final mixture is packed in drums and is allowed to mature
for 15 days.
The moisture in the final product ranges from 15 to 30 %
with a brix value (Concentration of sugars) ranging from 45 to 65%.
The composition is then packed in airtight pouches for use as and when required.
EXAMPLES Example: 1
1) The bagasse was cleaned with steam and sieved to remove dust particles. The typical
process included cleaning and sterilizing the cellulosic material, i.e. by manual and steam
treatment.
14.2 Kg of bagasse after the initial treatment was cut to a length of 20 mm in a cutting machine.
2) The drums were washed compulsorily with acetone to remove any flavour or smell associated with flavours from earlier processing.
3) Before processing, the bagasse was once again sieved to remove any remaining traces of dust.
4) 21 Kg of water was taken and boiled in which 30 Kg of cane sugar was added. This was then mixed well (The solution was prepared in excess). The total volume weighed 51 Kg.
5) The sugar solution was heated to 60 degrees Celsius and when it started turning light brown, 0.149 Kg of citric acid (flavouring agent) was added and mixed with it with the help of a spoon stirrer.
6) The above solution was cooled and weighed.
7) The solution from step-6 was mixed with 14.2Kg of bagasse in a machine. This mixture was allowed to remain as such for 24 hours.
8) After 24 hours 0.10 Kg sodium benzoate (preservative) was added to it and mixed well.
9) 18.50Kg of glycerine (humectant) and 0.08 Kg of red colour were taken and mixed
together. This mixture was added to the bagasse of step 8 and mixed using a spoon stirrer.

This mixture was allowed to remain as such for 12 days and it was mixed thoroughly every day. This was to ensure that they do not settle at one place.
10) Next, 21 Kg of water was boiled and 30 Kg of cane sugar was added to it. 12.0Kg of the solution was mixed with the bagasse of step- 9.
11) 3.76 Kg of Apple flavour was added to and mixed with the mixture of step-10.
12) 0.60Kg of Propylene glycol was heated indirectly by placing the container on boiling hot water. This was followed by the addition of O.lOKg of vanilla powder (used as flavour enhancer), which was dissolved thoroughly by stirring. This was then added to the mixture of step-10 and mixed. The mixture was then allowed to mature for 3 days.
13) When the Hookah order was to be packaged, the mixture was mixed with 8.42 Kg of glycerine. This final mixture was packed in drums and was allowed to mature for 15 days. The moisture in the final product was 20 % and the brix value was 50%
The composition was then packed in airtight pouches for use.
Example: 2
1) The cellulosic materials on arrival were cleaned with steam and sieved to remove dust
particles. The typical process included cleaning and sterilizing the cellulosic material, both
by manual and steam treatment.
23.10 kgs of Cellulosic fibre comprising of
Bagasse - 10 kg,
Drum sticks - 5kg,
Corn stalk - 4 kg
Wheat chaff -4.10kg
After the initial treatment they were cut to a length of 30 mm in a cutting machine.
2) The drums were washed compulsorily with acetone to remove any flavour or smell associated with flavours from earlier processing.
3) Before processing, the Cellulosic fibres were once again sieved to remove any remaining traces of dust.
4) 15 Kg of water was taken and boiled in which 23 Kg of molasses was added. This was then mixed well (The solution was prepared in excess). The total volume weighed 38Kg.

5) The molasses solution was heated to 60 degrees Celsius and when it started turning light brown, 0.243 Kg of ascorbic acid (flavouring agent) was added and mixed with it with the help of a spoon stirrer.
6) The above solution was cooled and weighed.
7) The solution from step-6 was mixed with 23.10Kg of Cellulosic fibres in a machine. This mixture was allowed to remain as such for 24 hours.
8) After 24 hours 0.65Kg propionic acid (preservative) was added to it and mixed well.
9) 25Kg of sorbitol (humectant) and 0.26 Kg of brownish red colour were taken and mixed together. This mixture was added to the cellulosic fibre of step - 8 and mixed using a spoon stirrer.
This mixture was allowed to remain as such for 13 days and it was mixed thoroughly every day. This was to ensure that they do not settle at one place.
10) Next, 15 Kg of water was boiled and 23 Kg of molasses was added to it. 9.5Kg of the solution was mixed with the bagasse of step- 9.
11) 6.052 Kg of menthol flavour was added to and mixed with the mixture of step-10.
12) 0.17Kg of polydextrose was heated indirectly by placing the container on boiling hot water. This was followed by the addition of 0.17Kg of vanilla powder (used as flavour enhancer), which was dissolved thoroughly by stirring. This was then added to the mixture of step-10 and mixed. The mixture was then allowed to mature for 3 days.
13) When the Hookah order was to be packaged, the mixture was mixed with 14.5Kg of sorbitol. This final mixture was packed in drums and was allowed to mature for 15 days. The moisture in the final product was 15 % and the brix value was 60%
The composition was then packed in airtight pouches for use.
Example: 3
1) The cellulosic materials on arrival were cleaned with steam and sieved to remove dust
particles. The typical process included cleaning and sterilizing the cellulosic material, both
by manual and steam treatment.
The cleaned and sterilized material so obtained was dried in the sun.
49.10 kgs of Cellulosic fibre ,comprising of

Bagasse - 20kg
Drum sticks -29.10kg
After the initial treatment they were cut to a length of 40 mm in a cutting machine.
2) The drums were washed compulsorily with acetone to remove any flavour or smell associated with flavours from earlier processing.
3) Before processing, the Cellulosic fibres were once again sieved to remove any remaining traces of dust.
4) lOKg of water was taken and boiled in which 15 Kg of malt syrup was added. This was then mixed well (The solution was prepared in excess). The total volume weighed 25Kg.
5) The malt syrup solution was heated to 70 degrees Celsius and when it started turning light brown, 0.515 Kg of fumaric acid (flavouring agent) was added and mixed with it with the help of a spoon stirrer.
6) The above solution was cooled and weighed.
7) The solution from step-6 was mixed with 49.10Kg of Cellulosic fibres in a machine. This mixture was allowed to remain as such for 24 hours.
8) After 24 hours 0.17Kg sorbic acid (preservative) was added to it and mixed well.
9) 11.0 Kg of glycerine (humectant) and 0.65 Kg of brown colour were taken and mixed
together. This mixture was added to the cellulosic fibres of step - 8 and mixed using a
spoon stirrer.
This mixture was allowed to remain as such for 13days and it was mixed thoroughly every day. This was to ensure that they do not settle at one place.
10) Next, l0.OKg of water was boiled and 15 Kg of malt syrup was added to it. 6.25Kg of the solution was mixed with the cellulosic fibre of step- 9.
11) 12.92 Kg of aniseed flavour was added to and mixed with the mixture of step-10.
12) 0.26Kg of ethylene glycol was heated indirectly by placing the container on boiling hot water. This was followed by the addition of 0.17Kg of vanilla powder (used as flavour enhancer), which was dissolved thoroughly by stirring. This was then added to the mixture of step-10 and mixed. The mixture was then allowed to mature for 3 days.
13) When the Hookah order was to be packaged, the mixture was mixed with 11 Kg of glycerine. This final mixture was packed in drums and was allowed to mature for 15 days. The moisture in the final product was 30 % and the brix value was 40%

The composition was then packed in airtight pouches for use.
Example: 4
1) The cellulosic materials on arrival were cleaned with steam and sieved to remove dust
particles. The typical process included cleaning and sterilizing the cellulosic material, both
by manual and steam treatment.
The cleaned and sterilized material so obtained was dried in the sun. 5.0 kgs of Cellulosic fibre comprising of
Bagasse - 4 kg
Corn stalks - 1 .0Kg
After the initial treatment they were cut to a length of 25 mm in a cutting machine.
2) The drums were washed compulsorily with acetone to remove any flavour or smell associated with flavours from earlier processing.
3) Before processing, the Cellulosic fibres were once again sieved to remove any remaining traces of dust.
4) 17 Kg of water was taken and boiled in which 25 Kg of corn syrup was added. This was then mixed well (The solution was prepared in excess). The total volume weighed 42Kg.
5) The corn syrup solution was heated to 75degrees Celsius and when it started turning light brown, 0.480 Kg of tartaric acid (flavouring agent) was added and mixed with it with the help of a spoon stirrer.
6) The above solution was cooled and weighed.
7) The solution from step-6 was mixed with 5.0 Kg of Cellulosic fibres in a machine. This mixture was allowed to remain as such for 24 hours.
8) After 24 hours 3.0Kg sodium benzoate (preservative) was added to it and mixed well.
9) 36.0 Kg of sorbitol (humectant) and 1.10 Kg of reddish brown colour were taken and mixed together. This mixture was added to the cellulosic fibres of step - 8 and mixed using a spoon stirrer.
This mixture was allowed to remain as such for 13days and it was mixed thoroughly every day. This was to ensure that they do not settle at one place.
10) Next, 17.0 Kg of water was boiled and 25.0 Kg of corn syrup was added to it. 10.05Kg
of the solution was mixed with the cellulosic fibre of step- 9.

11) 12.0Kg of strawberry flavour was added to and mixed with the mixture of step-10.
12) 2Kg of mannitol was heated indirectly by placing the container on boiling hot water. This was followed by the addition of 1.02Kg of vanilla powder (used as flavour enhancer), which was dissolved thoroughly by stirring. This was then added to the mixture of step-10 and mixed. The mixture was then allowed to mature for 3 days.
13) When the Hookah order was to be packaged, the mixture was mixed with 28.42Kg of sorbitol. This final mixture was packed in drums and was allowed to mature for 15 days. The moisture in the final product was 15 % and the brix value was 35%
The composition was then packed in airtight pouches for use.
Example: 5
1) The cellulosic materials on arrival were cleaned with steam and sieved to remove dust
particles. The typical process included cleaning and sterilizing the cellulosic material, both
by manual and steam treatment.
The cleaned and sterilized material so obtained was dried in the sun.
6.0 kgs of Cellulosic fibre ,comprising of
Bagasse - 4 kg
Wheat chaff -2 kg
After the initial treatment they were cut to a length of 35 mm in a cutting machine.
2) The drums were washed compulsorily with acetone to remove any flavour or smell associated with flavours from earlier processing.
3) Before processing, the Cellulosic fibres were once again sieved to remove any remaining traces of dust.
4) 12.0Kg of water was taken and boiled in which 18 Kg of honey was added. This was then mixed well (The solution was prepared in excess). The total volume weighed 30Kg.
5) The honey was heated to 80 degrees Celsius and when it started turning light brown, 0.23 Kg of lactic acid (flavouring agent) was added and mixed with it with the help of a spoon stirrer.
6) The above solution was cooled and weighed.
7) The solution from step-6 was mixed with 6.0Kg of Cellulosic fibres in a machine. This mixture was allowed to remain as such for 24 hours.

8) After 24 hours 0.22Kg propanoic acid (preservative) was added to it and mixed well.
9) 20.0 Kg of glycerine (humectant) and 0.73 Kg of blackish brown colour were taken and mixed together. This mixture was added to the cellulosic fibres of step - 8 and mixed using a spoon stirrer.
This mixture was allowed to remain as such for lOdays and it was mixed thoroughly every day. This was to ensure that they do not settle at one place.
10) Next, 12.0Kg of water was boiled and 18Kg of malt syrup was added to it. 7.5Kg of the solution was mixed with the cellulosic fibre of step- 9.
11) 0.23 Kg of mixed fruit flavour was added to and mixed with the mixture of step-10.
12) 0.59Kg of triacetin was heated indirectly by placing the container on boiling hot water. This was followed by the addition of 0.23Kg of vanilla powder (used as flavour enhancer), which was dissolved thoroughly by stirring. This was then added to the mixture of step-10 and mixed. The mixture was then allowed to mature for 3 days.
13) When the Hookah order was to be packaged, the mixture was mixed with 3.75Kg of glycerine. This final mixture was packed in drums and was allowed to mature for 15 days. The moisture in the final product was 20 % and the brix value was 45%
The composition was then packed in airtight pouches for use.
Example-6
In the composition of example -2 the sacchride was glucose and flavouring agent used was 0.100 kg of citric acid and 0.123 ml of strawberry flavour in the first stage and 5.5 kg of citric acid and 1kg of strawberry flavour in the second stage.
Example-7
In the composition of example -2 the sacchride was glucose and flavouring agent used was 0.100 kg of fumaric acid and 0.123 ml of cocoa flavour in the first stage and 5.5 kg of fumaric acid and 1kg of cocoa flavour in the second stage.

Examplc-8
In the composition of example -3 the sacchride was dextrose and flavouring agent used was 0.100 kg of lactic acid acid and 0.415 kg of banana flavour in the first stage and 3.5 kg of lactic acid acid and 9 kg of banana flavour in the second stage.
Example-9
in the composition of example -3 the sacchride was dextrose and flavouring agent used was 0.100 kg of lactic acid and 0.415 kg of mixed fruit flavour in the first stage and 3.5 kg of lactic acid acid and 9 kg of mixed fruit flavour in the second stage.
Example-10
In the composition of example -4 the sacchride was glucose and flavouring agent used was and .300 kg of tartaric acid , 0.050 kg of peppermint flavour, and 0.100 kg of tobacco extract in the first stage and 10 kg of tartaric acid , 1 kg of peppermint flavour, and 1 kg of tobacco extract in the second stage.
Example-11
In the composition of example -4 the sacchride was cane sugar and flavouring agent used was and .300 kg of tartaric acid , 0.050 kg of peppermint flavour, and 0.100 kg of clove flavour in the first stage and 10 kg of tartaric acid , 1 kg of peppermint flavour, and 1 kg of clove flavour in the second stage.
Example-12
In the composition of example -4 the sacchride was cane sugar and flavouring agent used was and .300 kg of tartaric acid , .100kg of licorice flavour in the first stage and 10 kg of tartaric acid , 2 kg of licorice flavour in the second stage.
Example-13
In the composition of example -5, the sacchride was stevia and flavouring agent used was and 0.13kg of tartaric acid , 0.1kg of peach flavour in the first stage and 0.23 kg of tartaric acid , 0.2 kg of peach flavour in the second stage.

Example-14
In the composition of example -5, the sacchride was jaggery and flavouring agent used was and 0.13kg of tartaric acid , 0.1kg of spear mint flavour in the first stage and 0.23 kg of tartaric acid , 0.2 kg of spear mint flavour in the second stage.
Trials:
The smoking compositions of examples 1-15 were given to various batches of hookah smokers. Unanimously, all smokers were satisfied with the quality of the composition. In the process of smoking, the smoke generated had a pleasant fruity aroma unlike the smoke produced by the conventional smokers of smoking composition. The ash produced was also less smelly and there was over all on an average 10% less ash. Needless to say, inspite of having a satisfactory smoke, the smokers received less nicotine and less tar than they would otherwise receive by smoking conventional smoking compositions.
Uses of the present invention:
l)The invention provides a flavoured composition for use as a tobacco substitute for aiding
in the cessation of tobacco use.
2) A primary advantage of the present invention is that it provides a means for people to reduce their addiction for nicotine at relatively low cost.
3) The present invention is to minimise the craving a person would normally experience when that person attempts to reduce their use of nicotine containing products or stop using such products altogether. At the same time the invention will strengthen the person's immune system allowing that person to stop smoking tobacco with very little effort.

We Claim:
[1] A smoking composition for hookah containing an intimate mixture having moisture
content ranging from 15% to 30% and a brix content of 45- 65%, comprising
i) cleaned, sterilized, sieved bagasse fibres of length ranging from 4-40 mm;
ii) fibres of cellulosic material selected from a group of cellulosic materials consisting of
fibres of drumsticks, Corn stalks and wheat chaffs of length ranging from 4-40 mm;
iii) at least one humectant selected from a first group of humectants containing glycerine and sorbitol;
iv) at least one humectant selected from a second group of humectants consisting of propylene glycol ,ethylene glycol, polydextrose, mannitol and triacetin;
v) at least one saccharide solution from a group of saccharides comprising Sugar, molasses, malt syrup, corn syrup, Honey, glucose, dextrose and stevia;
vi) at least one preservatives selected from a group of preservatives consisting of sodium benzoate, Propionic acid, sulphur dioxide and Sorbic acid;
vii) at least one flavour selected from a group of flavours consisting of natural flavours comprising apple flavour, aniseed flavour, mint flavour, peppermint flavour, strawberry flavour, spearmint flavour, clove flavour, cardamom flavour, cinnamon flavour, mixed fruit flavour, peach flavour, pineapple flavour, banana flavour, mango flavour; raspberry flavour, melon flavour, orange flavour, lime flavour, grape flavour tobacco flavour, ginger flavour, licorice flavour and chocolate flavour and a group of synthetic flavourants consisting of Citric acid, Fumaric acid, Ascorbic acid, Tartaric acid and Lactic acid; vii) a flavour enhancer; and
viii) at least one colouring agent selected from a group of colouring agents consisting of red, reddish brown, brownish red, and blackish brown;
[2] A smoking composition as claimed in claim[l], having

i) 10-85 % of total mass of composition comprising bagasse fibres;
ii) 0- 85% of cellulosic material;
iii) 2- 25% of the first humectant;
iv) 0.10-12% of the second humectant;
v) 12-65% of the saccharide
vi) 0.07-0.8 % of preservatives;
vii) 0.8-13% of natural flavours;
viii) 0.8- 0.7% of synthetic flavours; and
ix) 1-12% of vanilla powder as flavour enhancer;
[3] A method of manufacturing the smoking composition as claimed in claim[l] comprising
the steps of;
i) cleaning, sieving the cellulosic material;
ii) chopping the cleansed cellulosic material to obtain a chopped fibre matrix of length of 4
to 40 mm;
iii)preparing a lightly caramelized aqueous solution of a dispensed quantity of saccharide in
boiling water, adding a flavouring agent to the saccharide solution, adding the cooled
flavour containing saccharide solution to the matrix and mixing gently;
iv)allowing the saccharide containing matrix to react for a period of at least 24 hours;
v) adding a preservative to the saccharide matrix;
vi) adding a humectant and colouring agent to the preservative containing saccharide matrix
and gently mixing;
vii) allowing the mixture produced in step-vi to mature for at least 10 days with gentle
mixing intermittently throughout the period to obtain a mature mixture;
viii) adding a further quantity of saccharide together with dispensed quantity of flavours to
the matured mixture to obtain a flavoured mature mixture;
ix) adding a flavour enhancer dissolved in a humectant to the flavoured mature mixture;
x) allowing the flavoured mature mixture with flavour enhancer to mature for a further
period of atleast 36 hours;

xii) adjusting the moisture and brix content of the final composition to obtain a smoking composition in which the moisture content ranges from 15-30% and the brix content ranges from 45-65%; xiii) packing the smoking composition in air tight pouches for further use.

rth
Dated this 16th day of May, 2005.


MOHAN DEWAN
OF R.K.DEWAN & COMPANY
APPLICANTS' PATENT ATTORNEY