Field of the Invention
The present invention relates to a flavored Ayurvedic formulations and process for improving the taste and flavor of the Ayurvedic formulations. Particularly, the present invention provides flavored Ayurvedic formulations and it acceptably to the different group of consumers.
Background of the Invention
Ayurvedic System of Medicine has various compound formulations which are very efficacious and indicated for all the age groups. In spite having all the goodness and therapeutic properties, it is not accepted well by the children and others age groups due to its peculiar smell and bad taste. By adding flavors, we can improve its likeability in children and other age groups, without affecting the therapeutic qualities of the product.
However, it is not easy to add flavors in the Ayurvedic formulations because of the specific process required for formulating these ayurvedic formulations. Further, most of the herbs used in the ayurvedic formulations have very peculiar taste and flavor. The peculiar taste of different Ayurvedic herbs used in these ayurvedic formulations makes it even more cumbersome and impractical task. Furthermore, the flavors are volatile in nature and at high temperature it is practically impossible to achieve the flavored ayurvedic formulations of sufficient shelf life. At present, almost all the ayurvedic formulations come with a peculiar taste and currently there is no suggestion in the literature to improve the palatability of these ayurvedic formulations. In addition, there is no motivation in the manufactures of these ayurvedic formulations to improve the taste and palatability of the well known ayurvedic formulations such as chyawanprash due to the impractical results.
Dabur Chyawanprash (DCP) is the market leader in the category. One of the major reasons cited for not trying / lapsing out of the category is the taste. To tackle this issue, inventors have developed a few stable variants of DCP.

Till date no one has tried to improve the palatability of the ayurvedic formulations. The inventors of the present invention have surprisingly able to develop a process by which different flavors may be added in the well known ayurvedic formulations such as chyawanprash in order to improve its palatability and to enhance its likeability in children and other age group.
Object of the Invention
The main object of the invention is to develop flavored Ayurvedic formulations and also to develop a process for improving the taste and flavor of the Ayurvedic formulations.
Another object of the present invention is to improve the palatability of the Ayurvedic formulation and to enhance its likeability in children and other age group.
Summary of the Invention
The present invention provides flavored Ayurvedic formulations and the novel process for improvement of the taste and flavor of the Ayurvedic formulations. Particularly, the present invention provides flavored Ayurvedic formulations such as chyawanprash and it acceptably to the different groups of consumers. According to the present invention, the flavor addition is done in the Ayurvedic formulation at a very specific temperature to avoid its loss.
Brief Description of the Accompanying Drawings
Figure 1 shows GC fingerprints for Blank (Dabur Chyawanprash without flavor); Standard Mango flavor Chyawanprash; and Standard Mango booster Chyawanprash.
Figure 2 shows GC fingerprints of the bulk ayurvedic formulation (Dabur Chyawanprash) with and without standard Mango flavor and Booster.

Figure 3 shows GC fingerprints for Blank (Dabur Chyawanprash without flavor); Standard Orange flavor Chyawanprash; and Standard orange booster Chyawanprash.
Figure 4 shows GC fingerprints of the bulk ayurvedic formulation (Dabur Chyawanprash) with and without standard orange flavor and Booster.
Detailed Description of the Invention
Accordingly, the present invention provides a flavored Ayurvedic formulations and the novel process for improving the taste and flavor of the Ayurvedic formulations. Particularly, the present invention provides flavored Ayurvedic formulations with sufficient stability and its acceptability to the different groups of consumers. According to the present invention, the flavor addition is done in the Ayurvedic formulation at a very specific temperature to avoid its loss.
In one of the embodiment of the present invention, the ingredients of the Ayurvedic formulations are as follows:
Ingredients of the Flavored Ayurvedic formulation Ingredients Part A or first group -
(Table Removed)
• Dashmool consisting of Bilva (Aegle marmelos), Agnimantha (Premna integrifolia), Syonaka (Oroxylum indicum), Patala (Stereospermum suaveolens), Gambhari (Gmelina arbored), Salaparni (Desmodium gangeticum), Prishniparni (Uraria picta), Brihati (Solarium indicum), Kantakari (Solarium xanthocarpum) and Gokshura (Tribulus terrestris)
Ingredients Part B or Second group-
Ingredients Part C or Third group-
Ingredients Part D or fourth group –
(Table Removed)
Flavoring agent used in ayurvedic formulations of the present invention includes but not limited to mango flavour, orange flavor, mixed fruit flavor, vanilla flavour, strawberry flavour, pineapple flavour, chocolate flavour, banana flavor, apple flavor or saffron flavour.
In one embodiment of the present invention, conventional excipient and preservatives may also be added to the flavored ayurvedic formulations. Conventional excepients such as Propylene Glycol and preservative such as Sodium Benzoate, Sodium methyl paraben, Sodium propyl paraben, Potassium sorbate etc. may be added to the flavoured ayurvedic formulation of the present invention.
In one embodiment, the flavored ayurvedic formulation comprising of:
i. ingredient selected from a first group comprising of dashmooola, Sida
cordifolia, Phaseolus trilobus, Teramnus labialis, Pistacia integerrima, Phyllanthus niruri, Vitis vinifera, Leptadenia reticulata, Inula recemosa, Terminalia chebula, Tinospora cordifolia, Curcuma zedoaria, Cyperus rotundus, Boerhaavia diffusa, Nymphaea stellata, Adhatoda vasica, Glycyrrhiza glabra, Martynia diandra/maritima
annua, Dioscorea bulbifera, Withania somnifera. Asparagus racemosus, Pueraria tuberosa;
wherein dashmoola consists of Aegle marmelos, Premna integrifolia, Oroxylum indicum, Stereospermum suaveolens, Gmelina arborea, Desmodium gangeticum, Uraria picta, Solanum indicum, Solanum xanthocarpum, Tribulus terrestris,
ii. ingredient selected from a second group consisting of Emblica
officinalis, Clarified butter, Sesamum indicum, sugar;
iii. ingredient selected from a third group consisting of Bambusa bambos,
Mesua ferrea, Abhraka bhasma, Muktashukti pishti, Anacyclus pyrethrum, Piper longum, Cinnamomum zeylanicum, Cinnamomum tamala, Syzygium aromaticum, Elettaria cardamomum, Crocus sativus;
iv. ingredient selected from a fourth group consisting of Honey, Santalum
album;
v. flavoring agent; and
optionally along with conventional excipient, preservative, flavour stabilizer or booster.
In one of the embodiment, the flavouring agent is selected from group consisting of mango flavour, orange flavour, mixed fruit flavor, vanilla flavour, strawberry flavour, pineapple flavour, chocolate flavour, banana flavor, apple flavor or saffron flavour.
In one of the embodiment, the flavoring agent is preferably mango flavor, orange flavor or mixed fruit flavour.
The flavoured ayurvedic formulation of the present invention comprises about 10% to about 15% of the ingredient selected from the first group, about 75% to about 85% of the ingredient selected from the second group, about 2% to about 5% of the ingredient selected from the third group, about 0.8%o to about 2% of the ingredient selected from the fourth group, about 0.05% to about 2.0% of the flavoring agent.
In one embodiment, the flavored ayurvedic formulation may also comprises about 0.05% to about 2% of conventional excipient and about 0.05 % to 0.5% of preservative.
In one the preferred embodiment, the flavoring agent is present in an amount of 0.1% to 0.5% of the total formulation.
Conventional excepient such as Propylene Glycol and preservative such as Sodium Benzoate, Sodium methyl paraben, Sodium propyl paraben, Potassium sorbate etc. may be added to the flavoured ayurvedic formulation of the present invention. In one the preferred embodiment, the preservative is Sodium Benzoate.
In one of the embodiment, the flavored variants of the kind such as herein described are also added along with flavor stabilizer or booster for better flavor note and longer stability of the stability. Many flavor stabilizers and boosters are already known and in use by different Pharma and food industry.
METHOD OF MANUFACTURE:
Herbs shown in Part-A are converted into coarse powder and are charged into a boiling pan. They are boiled with water to collect the decoction. Fresh Amla (Emblica officinalis) shown in part - B is boiled to soften to separate out the pulp from the kernel and is then fried with the required quantity of Til tail (Sesamum indicum) and Ghee (clarified butter). The decoction is concentrated as required and needed quantity of Sharkara (sugar) is added and dissolved well to form a syrup.
Fried Amla pulp is then mixed with syrup in a suitable vessel and materials from part- C are added to the bulk.
Finally materials of Part- D are also added to the preparation for finishing the final product. Flavors are added at the temperature of 50°C to 65°C, preferably at temperature of 60°C.
The dose of the flavored ayurvedic formulation is about 12-24 grams or 1 to 2 tea spoonful according to the age of the subject. It is best when followed with Milk. The flavored ayurvedic formulation should be store in a cool and dry place. The flavored ayurvedic formulation according to the present invention is normally stable and best before two years of manufacturing.
For the quality control of the products and flavors, GC finger printing is done for the finished ayurvedic formulations and raw materials.
The inventors of the present application also tracked the different flavor variant by GC fingerprinting in the stability samples to ensure the strength of flavors till the shelf life of the final ayurvedic product.
EXAMPLES
The invention is illustrated by the following examples which are only meant to illustrate the invention and not act as limitations. All embodiments apparent to a process there in the art are deemed to fall within the scope of the present invention.
Example 1: Preparation of flavoured ayurvedic formulation. Following are the steps of manufacturing:
i. herbal ingredients of the first group (Part A) are converted into coarse powder and charged into boiling pan with water for about 3 to 4 hours to collect the decoction;
ii. decoction from step (i) is concentrated for about 2 to 4 hours at temperature ranging between 60°C to 85° C in falling film evaporator (FFE), followed by addition of sugar to form a syrup;
iii. boiling fresh Emblica officinalis (Amlaki or Amla) to soften and to separate out a pulp from kernel, followed by frying the pulp with Sesamum indicum (Tila tail) and clarified butter (Ghrit);
iv. mixing fried Emblica officinalis pulp of step (iii) with the syrup of (ii) in a suitable vessel;
v. adding ingredient selected from the third group (Part C) to the bulk mixture of step (iv) and mixing the material for 15 - 25 minutes;
vi. adding honey, santalum album to the mixture of (v), followed by addition of flavoring agent at temperature ranging between 50°C-65 °C for 30-45 minutes optionally along with excipient, preservative, flavor stabilizer or booster; and
vii. mixing the bulk of step (vi) for 15-25 minutes and at temperature ranging between 50 °C to 65°C to make it homogenous to obtain final flavoured ayurvedic formulation.
Example 2
Preparation of 100 gram of flavoured ayurvedic formulation
By following the steps of Example 1, we can prepare the flavoured ayurvedic formulation. Each 100 g of first group (Part A) is prepared from
(Table Removed)
• Dashmool consisting of Bilva (Aegle marmelos), Agnimantha (Premna integrifolia), Syonaka (Oroxylum indicum), Patala (Stereospermum suaveolens), Gambhari (Gmelina arborea), Salaparni (Desmodium gangeticum), Prishniparni (Uraria picta), Brihati (Solanum indicum), Kantakari (Solanum xanthocarpum) and Gokshura (Tribulus terrestris)
Each 100 g of second group (Part B) is prepared from
Each 100 g of third group (Part C) is prepared from
Each 100 g of fourth group (Part D) is prepared from
(Table Removed)
Flavoring agent is used in amount of 0.05% to 2%, optionally along with conventional excipient in amount of 0.05% to 2% and preservative in amount of 0.05% to 0.5% by weight of the total formulation.
Example 3:
Detail analytical methodology and stability results for the physico- chemical parameters of the different flavoured ayurvedic formulations for initial and samples of different time interval of stability study are as follows:
ANALYTICAL METHODOLOGY
I. GLC profile of Chyawanprash Mango Flavour (By Headspace GO Chromatographic Conditions:
GC Conditions
Column : Column Material : Capillary
Length : 30m
I.D : 0.53mm
Film : 0.3 micrometer
Liquid : BP-624
Oven Temperature Time Rate
(°C) (minutes) (°C/min)
40 3 4
230 1 20
280 6
FID Temperature : 250°C
Injector Temperature : 250°C
Injector Volume : manual
Nitrogen Flow : 1.2ml/min
Hydrogen Flow : 40ml/min
Air Flow : 400ml/min
Split ratio : 10:1
Range 1
Attenuation 8
Headspace Conditions
Oven 80°C
Loop temp 125°C
Transfer line 150°C
Carrier 16.8psi
GC cycle 70min
Equilibration time 30min
Pressurising time 0.2min
Loop filling 0.2min
Inject time 2.0min
Injection volume 1mL
Headspace pressure 17psi
Procedure
 Set the instrument condition as given above
 Make manual injection of the sample
For the GLC profile of mango flavour
Standard Preparation:
Weigh accurately 250 mg of Mango flavor standard into a 25 mL volumetric flask, add 20 mL dimethyl sulphoxide to it. Dissolve the material completely and make up to volume using DMSO. Pippete 5 mL of it into a headspace vial.
Sample solution Preparation:
Weigh accurately 2 g sample into a headspace vial and add 5 mL dimethylsulphoxide to it. Shake it to dissolve.
Procedure
a. Set the instrument condition as given above
b. Make one injection of the blank, i.e. Dimethyl sulphoxide
c. Make three injections of the standard solution and check for the system
suitability.
d. Make 2 injection of the sample solution
Example 4
STABILITY RESULTS:
Table (1) Product : Chyawanprash-Mango flavour
Condition: Initial
Table (2) Product : Chyawanprash-Mango flavour Condition: 1 month at 40 °C & 75% RH (Relative Humidity)
Table (3) Product : Chyawanprash-Mango flavour Condition: 3 months at 30°C and 70% RH (Relative Humidity)
Table (4) Product : Chyawanprash-Mango flavour
Condition: 3 months at 40°C and 75% RH (Relative Humidity)
(Table Removed)
II. GLC profile of Chyawanprash Orange Flavour (By Headspace GO Chromatographic Conditions:
GC Conditions
Column : Column Material : Capillary
Length : 30m
I.D : 0.53mm
Film : 0.3micrometer
Liquid : BP-624
Oven Temperature Time Rate
(°C) (minutes) (°C/min)
40 3 4
230 1 20
280 6
FID Temperature 250°C
Injector Temperature : 250°C
Injector Volume manual
Nitrogen Flow : 1.2ml/min
Hydrogen Flow : 40ml/min
Air Flow : 400ml/min
Split ratio : 10:1
Range 1
Attenuation 8
Headspace Conditions
Oven 80°C
Loop temp 125°C
Transfer line 150°C
Carrier 16.8psi
GC cycle 70min
Equilibration time 30min
Pressurising.time 0.2min
Loop filling 0.2min
Inject time 2.0min
Injection volume lmL
Headspace pressure 17psi
Procedure
> Set the instrument condition as given above
> Make manual injection of the sample
For the GLC profile of Orange flavour
Standard Preparation:
Weigh accurately 50 mg of orange flavor standard into a 100 mL volumetric flask, add 20 mL dimethyl sulphoxide to it. Dissolve the material completely and make up to volume using DMSO. Pippete 5 mL of it into a headspace vial
Sample solution Preparation:
Weigh accurately 2 g sample into a headspace vial and add 5 mL dimethyl sulphoxide to it. Shake it to dissolve.
Procedure
1. Set the instrument condition as given above
2. Make one injection of the blank, i.e. Dimethylsulphoxide
3. Make three injections of the standard solution and check for the system suitability.
4. Make 2 injection of the sample solution.
Example 5:
STABILITY RESULTS
Table (5)Product : Chyawanprash-Awaleha (Orange flavour)
Condition: Initial
Table (6) Product : Chyawanprash-Awaleha (Orange Flavour) Condition: 1 month at 40 °C and 75% RH (Relative Humidity)
Table (7) Product : Chyawanprash-Awaleha (Orange Flavour) Condition: 3 month at 40 °C and 75% RH (Relative Humidity)
(Table Removed)
Results: Both Mango flavored ayurvedic formulation and Orange flavored ayurvedic formulation were found to be stable and under compliance with the required specification even at the accelerated conditions temperature of 40°C and 75% RH (relative humidity) for the period of three months.
The flavored ayurvedic formulation was able to draw high appeal and on other parameters as well, well above the threshold norms. Further, consumer tests were carried out and the flavored ayurvedic formulations found highly relevant and true across all segments of interest. Consumer results confirmed that the main drivers of appeal are overall taste and flavour. Also, no dissonance as such for Mango and orange flavored formulations were noted.
Industrial Applicability:
The flavored Ayurvedic formulations of the present invention comprising about 49 ayurvedic ingredients and helps in improving the immunity. The flavoured ayurvedic formulation is useful in the treatment of Chronic cough (Kasa), Chronic respiratory conditions (swasa) and diseases of urinary system (Mutra dosha). It also helps in the prevention of Ageing (jara), to retard debility (daurbalya) during old age.
The flavoured Ayurvedic formulations of the present invention are also suggested for children and to have healthy immune family. It normally protects from common disease like cough and cold and keeps the consumer healthy all year along.

We Claim:
1. A flavored ayurvedic formulation comprising of
i. ingredient selected from a first group comprising of dashmooola, Sida
cordifolia, Phaseolus trilobus, Teramnus labialis, Pistacia integerrima, Phyllanthus niruri, Vitis vinifera, Leptadenia reticulate, Inula recemosa, Terminalia chebula, Tinospora cordifolia, Curcuma zedoaria, , Cyperus rotundus, Boerhaavia diffusa, Nymphaea stellata, Adhatoda vasica, Glycyrrhiza glabra, Martynia diandra/maritima annua, Dioscorea bulbifera, Withania somnifera. Asparagus racemosus, Pueraria tuberosa;
wherein dashmoola consists of Aegle marmelos, Premna integrifolia, Oroxylum indicum, Stereospermum suaveolens, Gmelina arborea, Desmodium gangeticum, Uraria picta, Solanum indicum, Solanum xanthocarpum, Tribulus terrestris,
ii. ingredient selected from a second group consisting of Emblica
officinalis, Clarified butter, Sesamum indicum, sugar;
iii. ingredient selected from a third group consisting of Bambusa bambos,
Mesua ferrea, Abhraka bhasma, Muktashukti pishti, Anacyclus pyrethrum, Piper longum, Cinnamomum zeylanicum, Cinnamomum tamala, Syzygium aromaticum, Elettaria cardamomum, Crocus sativus;
iv. ingredient selected from a fourth group consisting of Honey, Santalum
album;
v. flavoring agent; and
optionally along with conventional excipient, preservative, flavour stabilizer or booster.
2. The flavored ayurvedic formulation as claimed in claim 1, wherein the flavouring agent is selected from group consisting of mango flavour, orange flavour, mixed fruit flavor, vanilla flavour, strawberry flavour, pineapple flavour, chocolate flavour, banana flavor, apple flavor and saffron flavour.
3. The flavored ayurvedic formulation as claimed in claim 1, wherein the flavouring agent is preferably mango flavor, orange flavor or mixed fruit flavour.
4. The flavoured ayurvedic formulation as claimed in any of claims 1 to 3, wherein the said formulation comprises about 10% to about 15% of the ingredient selected from the first group, about 75% to about 85% of the ingredient selected from the second group, about 2% to about 5% of the ingredient selected from the third group, about 0.8% to about 2% of the ingredient selected from the fourth group, about 0.05% to about 2.0% of the flavoring agent.
5. The flavored ayurvedic formulation as claimed in any of claims 1 to 4, wherein the said formulation comprises about 0.05% to about 2% of excipient and about 0.05 % to 0.5% of preservative.
6. The flavored ayurvedic formulation claimed in any of the preceding claims, wherein the flavoring agent is present in an amount of 0.1% to 0.5% of the total formulation.
7. The flavored ayurvedic formulation as claimed in claim 1, wherein the excepient is propylene glycol.
8. The flavored ayurvedic formulation as claimed in claim 1, wherein the preservative is Sodium benzoate, Sodium methyl paraben, Sodium propyl paraben, Potassium sorbate.
9. A process for the preparation of flavoured ayurvedic formulation as claimed in claim 1 comprising steps of;
i. herbal ingredients of the first group such as herein described are converted into coarse powder and charged into boiling pan with water for about 3 to 4 hours to collect the decoction;
ii. decoction from step (i) is concentrated for about 2 to 4 hours at temperature ranging between 60°C to 85° C in falling film evaporator (FFE), followed by addition of sugar to form a syrup;
iii. boiling fresh Emblica officinalis (Amlaki or Amla) to soften and to separate out a pulp from kernel, followed by frying the pulp with Sesamum indicum (Tila tail) and clarified butter (Ghrit);
iv. mixing fried Emblica officinalis pulp of step (iii) with the syrup of (ii) in a suitable vessel;
v. adding ingredient selected from the third group such as herein described to the bulk mixture of step (iv) and mixing the material for 15 - 25 minutes;
vi. adding honey, santalum album to the mixture of (v), followed by addition of flavoring agent at temperature ranging between 50 °C-65 °C for 30-45 minutes optionally along with excipient, preservative, flavor stabilizer or booster; and
vii. mixing the bulk of step (vi) for 15-25 minutes and at temperature ranging between 50°C to 65°C to make it homogenous to obtain final flavoured ayurvedic formulation.
10. The process for the preparation of flavored ayurvedic formulation as claimed in
claim 9, wherein the flavoring agent is selected from the group consisting of
mango flavour, orange flavour, mixed fruit flavor, vanilla flavour, strawberry
flavour, pineapple flavour, chocolate flavor, banana flavor, apple flavor or saffron
flavour.
11. The process for the preparation of flavored ayurvedic formulation as claimed in
claim 9, wherein the flavoring agent is added in step (vi) at the temperature of
about 60 °C.
12. The flavored ayurvedic formulation as claimed in any of the preceding claims as and when used for the preparation of medicament for improving immunity or use against cough, cold, chronic respiratory conditions, diseases of urinary system, ageing and debility during the old age.