FIELD OF INVENTION:
The present invention relates to the herbal candy. More specifically the present j
invention relates to an herbal cough candy fortified with natural herbal extracts
that is designed to be dissolved slowly in the mouth for sustained release of the
herbs and giving relief from coughs and the process for preparing the same.
DESCRIPTION OF THE RELATED ART:
The true originator of the concoction that eventually became the cough drop is
reputed to be Sly Hawkins, but James Smith is credited with its introduction to the
I public. According to F&F Foods, the current owner and manufacturer of the I
! j
j cough drops, Smith was a restaurant owner in Poughkeepsie, New York. In the r
1 | period around 1840, Hawkins, a street merchant, approached Smith, offering to
} barter a hot meal for the recipe to his "cough candy." A deal was struck and both I parties were satisfied. An enterprising man who recognized the opportunity for a I I
j new product, Smith decided to try reproducing the cough candy in his home
| kitchen. He successfully produced a tasty candy in five-pound batches. To test his
new market, free samples were first offered to his restaurant customers, who liked
the taste and the effect on their nagging coughs. When customers began asking for
| cough candy, he knew he had a winner.
! Meanwhile, across the pond in Great Britain, a new company around 1893 began,
j selling jams, caramels and something that was apparently popular at the time
\ called a "humbug." The company was called HALLS, named after another set of j brothers. The HALLS Company continued doing business, likely aware of the
I Smith Brothers' new advent of a menthol cough drop in 1922. It's difficult to say j
| how aware the HALLS brothers were of this, but in the 1930s they invented their own recipe for cough drops, using a combination of menthol and eucalyptus, and I
began marketing them. Sometime around 1872, the Smith Brothers made one of
the great decisions in marketing history. About twenty years earlier, a street
\ vendor named Sly Hawkins wandered into a restaurant owned by James Smith
(father of the brothers) located in Poughkeepsie, New York. Hawkins was broke, I
hungry, and clever; in order to get himself fed, he offered Smith his recipe for
3
what he called "cough candy." Nine years later, their line of cough drops came to
an end. As it did, HALLS Cough Drops, which were introduced to the US in the
1950s, proved to be extremely popular. The company had a hit on their hands.
By the 1990s, HALLS cough drops were being sold all around the world. i •
l Cough candies/drops plays an important role in clearing the throat and other air
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passages of secretions and irritating particles. These particles include dust, food, I
liquids, and mucus. A cough occurs in three distinct steps. It typically begins with
a deep breath which draws air into the lungs. The vocal cords spontaneously close
thereby sealing the windpipe. Next, the air is compressed by the tightening of the
j expiratory muscles. The vocal cords are suddenly opened and the air trapped in
I the lungs is rapidly expelled along with any foreign debris in the windpipe.
| There are two types of active ingredients in a nonprescription cough drop
including expectorants and cough suppressants. An expectorant is a material that
aids in the removal of phlegm from the respiratory tract. It works by blocking the
I sensory nerves that are involved in triggering a cough.
Following prior art patents/publications are hereunder mentioned as reference to
the present invention using extracts of various herbs as synergistic formulations. I US patent No. 6,730,332 relates to an improved herbal composition having anti /
allergic properties. The composition comprises a synergistic mixture of extracts
from the fruits of Terminalia chebula, bark of Albizia lebbeck, Terminalia
\ bellerica and Emblica officinalis fruits of Piper longum, Piper nigrum and of i
\ rhizomes of Zingiber officinale and thoroughly mixed to get the final composition
j which has potent anti-allergic activity.
US publication No. 20040156920 relates to plants and herbs for general welfare
and for effectively treating a variety of conditions and ailments like cough, cold, congestion, allergy-induced asthma, stress-induced asthma, sleeplessness, poor
feet circulation etc. Novel oil extracts from Angiosperm and Gymnosperm plants
and other-plant biomass from human, veterinary, birds, aquatic species, microbial j
and mycological sources useful in human, veterinary and agricultural,
mycological and microbiological applications are described. Methods of
I
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preparation of these extracts in oil and methods of application and administration
are also described.
Publication No. US2003228383 relates to herbal formulation containing
therapeutically active herbal ingredients and a method for preparation thereof for providing treatment in chronic respiratory disorders such as cold, cough, allergic
asthma, seasonal allergic rhinitis, pharyngitis, laryngitis, whooping cough and the like and which is non alcoholic, non sedating and non-freezing in nature.
Publication No. US2004126441 relates to development of an anti-cough, antitussive
and throat soothing herbal formulation(s) comprising of (a) an extract of
Piper cubeba 0.5 to 2.0 (b) an extract of Glycyrrhiza glabra 0.5 to 2.0 (c) an
extract of Acorus calamus 0.01 to 0.1 (d) an extract of Alpinia galanga 0.01 to
0.1 (e) an extract of Zingiber officinale 0.01 to 0.1 and (f) pharmaceutical^
acceptable additives 95.7 to 98.97.
US patent No. 6,294,186 relates to antimicrobial compositions which provide
enhanced immediate as well as residual anti-viral and antibacterial efficacy. These
compositions comprise: (a) a safe and effective amount of a benzoic acid analog;
(b) a safe and effective amount of a metal salt; and (c) a dermatologically
acceptable carrier for the acid and salt Additional anti-inflammatory agents useful
herein include compounds of the Licorice (the plant genus/species Glycyrrhiza
glabra) family, including glycyrrhetic acid, glycyrrhizic acid, and derivatives
thereof (e.g., salts and esters).
Reference can be made to the following technical publication also.
The article entitled "Herbal cough candy" talks about A pure Herbal preparation
designed to relive Cough of all types. It may be used by all age groups and works
by increasing body immunity. Herbal cough candy contains extracts from 30 mg
of each Emblica officinalis, Vitis vinifera, Terminalia chebula, Piper longum,
Ajhagi maurorum, Pistacia intergemma, Solanum surattense, Boerhavia diffusa,
Phyllanthus niruri, Menthapiperata lmg sugar 1.85gm liquid glucose 0.6gm.
Thus in the view of above prior art, the present invention provides an improved
herbal cough candy fortified with natural herbal extracts. The candy is designed to
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m 5
be dissolved slowly in the mouth for sustained release of the herbs and for relief
i from coughs and lubricate and soothe irritated tissues of the throat.
! Hence the present invention related to improved herbal candy that dissolves
I slowly in the mouth for sustained release of the herbs and for providing relief
from cough and lubricating and soothing the irritated tissues of the throat.
OBJECTS OF THE INVENTION:
The principal object of the present invention is to provide an improved
composition of herbal candy fortified with natural herbal extracts and a method
for the preparation of the same.
Another object of the invention is to provide an herbal candy that is designed to
be dissolved slowly in the mouth for sustained release of the medicated herbs and
for relief from coughs and lubricating and soothing the irritated tissues of the
f
throat.
Yet another object of the present invention is to provide an herbal candy that is
astringent in taste, has antibacterial properties and gives cooling sensation in their
throat and mouth.
Still another object of the present invention is to provide an herbal candy
containing the extracts of medicinal plants mixed in liquid glucose and sugar as a
nutritional base that is fortified with the essential oils.
Another object of the invention is to provide an herbal candy composition that has
a synergistic effect that lubricates and soothes the irritated tissues of the throat.
Still another object of the present invention is to provide an herbal candy
composition with no side effects.
Another object of the present invention is to develop an herbal cough candy that
can be used in the form of toffees, candies, drops and lozenges.
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t
! Still another object of the present invention is to develop an herbal candy that can
be used to treat minor throat infections and laryngitis.
SUMMARY OF THE INVENTION:
The present invention provides the composition and process for the preparation of
herbal cough candy fortified with natural herbal extracts. The candy is designed to
be dissolved slowly in the mouth for sustained release of the herbs and for relief '
from coughs and to lubricate and soothen irritated tissues of the throat. The
process for preparing the same comprises a combination of medicinal plant parts
and essential oils with synergistic effects. The medicinal plants/ herbs used for the
preparation of the cough candy comprises of grapes {Vitis vinifera), harad
{Terminalia chebula), Pippali {Piper longum), Tea tree oil {Melaleuca
leucodendron), honey {Mel despumatum), walnut {Juglans regia), mulethi
{Glycyrrhiza glabra), dalchini {Cinnamomum zeylanicum), Eucalyptus oil, and
optionally flavored with any desired flavour selected from a group of peppermint
oil {Mentha piperita) and ginger oil {Zingiber officinale) with sugar and liquid
glucose as a nutritional base.
In a preferred embodiment of the present invention, the composition of the
herbal candy comprises grapes {Vitis vinifera), harad {Terminalia chebula),
Pippali {Piper longum), walnut {Juglans regia), mulethi {Glycyrrhiza glabra),
dalchini {Cinnamomum zeylanicum), honey {Mel despumatum), tea tree oil
{Melaleuca leucodendron), , Eucalyptus oil, and optionally flavored with any
desired flavour selected from a group of peppermint oil {Mentha piperita) and
ginger oil {Zingiber officinale) with sugar and liquid glucose as a nutritional base.
In another embodiment of the present invention, the composition of the herbal
candy comprises the ingredients in (w/w) % grapes {Vitis vinifera) 13%, harad
{Terminalia chebula) 22%, Pippali {Piper longum) 3%, walnut {Juglans regia)
17%, mulethi {Glycyrrhiza glabra) 15%, dalchini {Cinnamomum zeylanicum)
30%, honey {Mel despumatum) 6% w/v, tea tree oil {Melaleuca leucodendron)
0.5%v/v , Eucalyptus oil 0.5 v/v, and optionally flavored with any desired flavour
selected from a group of peppermint oil {Mentha piperita) 0.3% v/v and ginger oil
{Zingiber officinale) 0.4% v/v with sugar 60% w/v and liquid glucose 28% w/v as
I
I a nutritional base and (sodium benzoate) 0.1% w/v as a preservative.
In yet another embodiment of the present invention, , the composition of the
herbal candy comprises the ingredients in (w/w) % in the ranges of 10-15% Vitis
vinifera (grapes), Terminalia chebula (harad)in the range of 20-25%, Piper
longum (Pippali) in the range of 1-5%, Juglans regia (walnut) in the range of 15-
20%, Glycyrrhiza glabra (mulethi)in the range of 11-16%, dalchini
(Cinnamomum zeylanicum)'m the range of 27-32%, Mel despumatum (honey)in
the range of 3-7% and Melaleuca leucodendron (Tea tree oil) 0.1-0.6%,
Eucalyptus oil ranging from 0.1-0.6%, (v/v), flavour selected from a group of
Mentha piperita (peppermint oil) 0.1-0.6%, and Zingiber officinale (ginger oil)
ranging from 0.1-0.6%, (v/v) with sugar and liquid glucose as a nutritional base
ranging from 10-90% (w/w).
In still another embodiment of the present invention, the process for preparing
the herbal candy comprising the steps of:
a. Cleaning all the herbal constituents and drying the plant material of step a
in shade ranging from 25 to 40°C,
b. Powdering the dried herbal plant material of step a to powder form,
c. Soaking and macerating all the plant material in water for the time period
ranging from 12-48h.
d. Decanting and filtering the mixture of step c directly to prepare herbal
cough candy or,
e. extracting the mixture using organic solvents like ethanol-water, the
quantity of ethanol ranging from 1 to 10% v/v at a temperature ranging
from 25 to 70°C for a time period ranging from 6 to 36 hours.
f. Concentrating the extract of step e.
g. Removing organic solvents from step f,
h. Formulating the final product with suitable additive and stabilizers or
preservatives to obtain the required formulation.
In yet another embodiment of the present invention, the herbal cough candy is
provided for relief from coughs that lubricates and soothes the irritated tissues of
the throat.
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In still another embodiment of the present invention the said herbal cough
candy comprises of dried fruits, fruit pulp, barks, leaves, whole plants and
rhizomes from the different parts of medicinal and aromatic plants.
In yet another embodiment of the present invention the formulation obtained
may be administered orally in a dosage form as toffees, candies, syrups and
lozenges.
DESCRIPTION OF THE PREFERRED EMBODIMENTS:
Accordingly the present invention a novel herbal cough candy that is is designed
to be dissolved slowly in the mouth for sustained release of the herbs and for
relief from coughs and lubricate and soothe irritated tissues of the throat. The
herbal candy is astringent, has antibacterial properties and gives cooling sensation
in throat and mouth. The herbal candy has a synergistic effect that lubricates
and soothes irritated tissues of the throat. The herbal cough candy prepared
according to the present invention has a shelf life of at least 12 months at room
temperature. For better shelf life, it should be protected from direct light.
The process comprises the extracts prepared from the following medicinal and
aromatic plants, selected from group of Vitis vinifera, Terminalia chebula, Piper
longum, Juglans regia, Glycyrrhiza glabra, Cinnamomum zeylanicum, Mel
despumatum, Melaleuca leucodendron, Eucalyptus, Mentha piperita and Zingiber
officinale. The detailed description of each genus is as follows:
Grape fruits (Vitis vinifera) are native to the Mediterranean region, central
Europe, and southwestern Asia, from Morocco and Portugal north to southern
Germany and east to northern Iran. Grape seed extracts are rich in antioxidants.
The juice of unripe fruit is astringent and is used in throat affections. Dried fruit is
used as demulcent, creates cooling effect, sweet, laxative, stomachic, used in
thirst, heat of body, coughs, hoarseness and in wasting diseases. A malagma made
from the seed is said to be a folk remedy for condylomata of the joints. The fruit,
prepared in various manners, is said to remedy mola, uterine tumors, hardness of
the liver, tumors and cancer.
9 ;
| Harad (Terminalia chebula) belongs to family Combretaceae is a moderate tree
used in traditional medicines, Ayurveda, siddha and unani. Studies conducted on
Terminalia showed that it possess anti-bacterial, anti-cancerous, anti-fungal, antidiabetic,
anti-microbial, anti-mutagenic, anti-oxidant, anti-ulcer, wound healing
and anti- viral activity. It has also been found that it prevents the cardiac damage
and is also used for the treatment of kidney disease. It is also found to be a mild,
safe and efficacious laxative used in traditional medicine. It is also revealed that it
is a safe compound and its constituents were found to have therapeutic effect with
no or very less toxicity. Researchers have isolated a number of glycosides from
Haritaki, including the triterpenes arjunglucoside I, arjungenin, and the
chebulosides I and II. Other constituents include a coumarin conjugated with
gallic acids called chebulin, as well as other phenolic compounds including
ellagic acid, 2,4-chebulyl-{3-D-glucopyranose, chebulinic acid, gallic acid, ethyl
gallate, punicalagin, terflavin A, terchebin, luteolin, and tannic acid. Chebulic
acid is a phenolic acid compound isolated from the ripe fruits. Luteic acid can be
isolated from the bark.
Pippali {Piper longum) is a flowering vine in the family Piperaceae, cultivated for
its fruit, which is usually dried and used as a spice and seasoning. The fruit of the
pepper consists of many minuscule fruits — each about the size of a poppy seed
— embedded in the surface of a flower spike that closely resembles a hazel tree
catkin. Like Piper nigrum, the fruits contain the alkaloid piperine, which
contributes to their pungency. The fruits as well as the roots are attributed with
numerous medicinal uses, and may be used for diseases of respiratory tract, viz.
cough, bronchitis, asthma, etc.; as counter-irritant and analgesic when applied
locally for muscular pains and inflammation; as snuff in coma and drowsiness and
internally as carminative; as sedative in insomnia and epilepsy; as general tonic
and haematinic; as cholagogue in obstruction of bile duct and gall bladder; as an
emmenagogue and abortifacient; and for miscellaneous purposes as anthelmintic,
and in dysentery and leprosy.
Walnut {Juglans regid) belongs to family Juglandaceae is a large, deciduous tree
and is native to the mountain ranges of Central Asia. Extracts of walnuts have in
vitro antioxidant and antiproliferative activity due to a high phenolic content. The
extract from walnut leaves is an antioxidant, decreases the blood sugar level and
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has a positive impact on lipid metabolism. The extract suppresses functional
j insufficiency of liver, links synthesizing enzymes, increases the antitoxic action of
hepatocytes and improves the functional insufficiency of kidneys. The ethanolic
extract from leaves of J. regia has an anti-diabetic effect on diabetes-induced rats.
Bark and leaf crude extracts of J. regia, and J. mollis, showed in vitro activity
against Mycobacterium tuberculosis. The rind is anodyne and astringent. It is used
in the treatment of diarrhoea and anaemia.
Mulethi (Glycyrrhiza glabra) plant is a herbaceous perennial, growing to 1 m in
height, with pinnate leaves about 7-15 cm long, with 9-17 leaflets. It is native to
southern Europe and parts of Asia. It is called "Mulethi" in Northern India. It is
used for many ailments including asthma, athlete's foot, baldness, body odour,
bursitis, canker sores, chronic fatigue, depression, cold and flu, cough,
emphysema, gingivitis and tooth decay, gout, heartburn, HIV, ulcers, liver
problems, lyme disease, menopause, psoriasis, sore throat, tuberculosis, ulcers,
yeast infections, prostate enlargement and arthritis. Licorice also appears to
enhance immunity by boosting levels of interferon, a key immune system
chemical that fights off attacking viruses. It also contains powerful antioxidants as
well as certain phyto-estrogens that can perform some of the functions of the
body's natural estrogens; very helpful during the menopause. Glycyrrhizinic acid
also seems to stop the growth of many bacteria and of viruses such as influenza A.
Dalchini (Cinnamomum zeylanicum) is a small or medium sized tree usually to
20-40ft indigenous to Sri Lanka and belongs to Lauraceae family. It has shiny,
leathery green leaves and small, white flowers, with oval shaped purple berries.
The bark is pale brown and papery, with thick quills that roll inside one another,
and is gathered every 2 years. Many species of cinnamon yield a volatile oil on
distillation. Major compounds present in stem-bark oil and root bark oil are
cinnamaldehyde (75%) and camphor (56%), respectively (Senanayake et al.,
1978). Cinnamon bark oil possesses the delicate aroma of the spice and a sweet
and pungent taste. It is employed mainly in the flavouring industry where it is
used in meat and fast food seasonings, sauces, pickles, baked goods,
confectionery, cola-type drinks, tobacco flavours and in dental and
pharmaceutical preparations. The therapeutic properties of cinnamon oil are
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i analgesic, antiseptic, antibiotic, antispasmodic, aphrodisiac, astringent, cardiac,
| carminative, emmenagogue, insecticide, stimulant, stomachic, tonic and
vermifuge. Cinnamon oil is antiseptic, analgesic, prevents toothache, aromatic
breath purifier, dentifrice and strengthens gums.
Honey (Mel despumatum) is a saccharine secretion deposited in the honey-comb
by Apis mellifica Linne (class Insecta; order Hymenoptera). It is a syrupy liquid of
a light yellowish to pale yellowish-brown color, translucent when fresh, but
gradually becoming opaque and crystalline, having a characteristic, aromatic
odor, and a sweet, faintly acrid taste. The chief constituents are - (1) Dextrose or
Grape Sugar. (2) Glucose or Fruit Sugar. (3) Wax. (4) Volatile oil. (5) Formic
acid in minute quantity. Honey is a demulcent, relieving dryness of the mouth and
facilitating swallowing. Oxymel, clarified honey, acetic acid, water, is a useful
preparation. It is a common ingredient of cough mixtures. Honey is a mild
laxative, and may be given to children for this purpose. It is generally
recommended as a remedy for cold, cough, fever, sore throat, respiratory
disorders, etc., by virtue of its bactericidal, antiseptic and expectorant properties.
Tea tree oil (Melaleuca leucodendron) belongs to the myrtle family (Myrtaceae).
It is a tall shrub or small tree up to 7 m high with a bushy crown and papery bark.
Most Melaleuca species are restricted to Australia. M. alternifolia bears fluffy,
white masses of flowers from spring to early summer. The hairless leaves are
scattered to whorled and are 10-35 mm long by about 1 mm wide. The leaves
have prominent oil glands and are rich in aromatic oil. The leaves are borne on a
petiole (leaf stalk) of about 1 mm long. Traditionally, the crushed leaves of
Melaleuca alternifolia were used by Australian Aborigines to treat skin
infections. Today, M. alternifolia is commercially cultivated (especially in northeast
New South Wales) for tea tree oil, an essential oil which is used as an
antiseptic in skin care products, in the perfume industry, and in soaps and «
mouthwashes. The oil is effective against bacterial, fungal and viral infections,
and is used in products to treat such conditions as athlete's foot, warts, acne and
vaginal infections. Tea tree oil is also used for treating respiratory problems, such
as asthma and bronchitis.
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3 Eucalyptus is native to Australia, and contains about 600 species. Of all the
S species, Eucalyptus globulus is the most widely cultivated in subtropical and
i Mediterranean regions. Eucalyptus leaves are traditionally used to heal wounds
and fungal infections. Leaf extracts of eucalyptus have been approved as food j
additives, and are also currently used in cosmetic formulations. Recently, I
i attention has been focused on the medicinal properties of these extracts. Research }
j data has demonstrated that the extracts exhibited various biological effects, such f
as anti-hyperglycemic and antioxidant activities. It has been reported that ?
macrocarpals from E. macrocarpa and grandinol from E. perriniana were
effective against Gram-positive bacteria {Staphylococcus aureus, Bacillus
I subtilis). Its volatile oil is obtained by steam distillation and rectification from the
i fresh leaves or the fresh terminal branches. Eucalyptol (1, 8-cineole) is the active
; ingredient of the eucalyptus oil, responsible for its various pharmacological
actions. Oil of eucalyptus has been traditionally used in Ayurveda as an antiseptic
I and for respiratory tract infections. j
j Peppermint oil {Menthapiperita) belongs to family Lamiacea. It is indigenous to
i Europe, is now widespread in cultivation throughout all regions of the world. It is
herbaceous rhizomatous perennial plant growing to 30-90 cm (12-35 in) tall, with
] smooth stems, square in cross section. The rhizomes are wide-spreading, fleshy,
j " and bare fibrous roots. The leaves are from 4-9 cm (1.6-3.5 in) long and 1.5-4
! cm (0.59-1.6 in) cm broad, dark green with reddish veins, and with an acute apex
and coarsely toothed margins. Peppermint has high menthol content, and is often
used as tea and for flavouring ice cream, confectionery, chewing gum, and
toothpaste. The oil also contains menthone and menthyl esters, particularly
menthyl acetate. Dried peppermint typically has 0.3-0.4% of volatile oil
j containing menthol (7-48%), menthone (20-46%), menthyl acetate (3-10%),
| menthofuran (1-17%) and 1,8-cineol (3-6%). j
) Ginger oil {Zingiber officinale) belongs to family Zingiberaceae. It is a perennial
reed-like plant with annual leafy stems, about a meter (3 to 4 feet) tall.
Traditionally, the rhizome is gathered when the stalk withers; it is immediately
scalded, or washed and scraped, to kill it and prevent sprouting. Ginger has been
• used for stomach upset, motion sickness, nausea, and vomiting.
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i The characteristic odor and flavor of ginger is caused by a mixture of zingerone,
I I
I shogaols and gingerols, volatile oils that compose one to three percent of the
I ;
I weight of fresh ginger. Ginger contains up to three percent of a fragrant essential »
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1 oil whose main constituents are sesquiterpenoids, with (-)-zingiberene as the main
[ component. Smaller amounts of other sesquiterpenoids (P-sesquiphellandrene, {
j bisabolene and farnesene) and a small monoterpenoid fraction (P-phelladrene,
J cineol, and citral) have also been identified. The pungent taste of ginger is due to j
! nonvolatile phenylpropanoid-derived compounds, particularly gingerols and
shogaols, which form from gingerols when ginger is dried or cooked. Zingerone is
\ also produced from gingerols during this process; this compound is less pungent
1 • and has a spicy-sweet aroma. j
i ' I
j For the preparation of herbal cough candy according to the present invention, all
! the herbal constituents are first cleaned, dried under shade ranging from 25 to
] 40°C, and powdered to the size ranging from 10 to 100 mesh size. The powder of
specific part of different herbs are mixed in specific proportions and soaked and
macerated in water for the time period ranging from 12-48h. The extract after
decantation/ filtration can be used directly to prepare herbal cough candy or
alternatively can be extracted with a mixture of ethanol-water, the quantity of
ethanol ranging from 1 to 10% v/v at a temperature ranging from 25 to 70°C for a
time period ranging from 6 to 36 hours. The ratio of solid powder of herbal
mixture to solvent ranges from 1 to 10 (Powder: Solvent). The preservative
selected from the group sodium benzoate and potassium meta-bisulphite (KMS) is
added ranging from 0.05-1% (w/v). The herbal extract so obtained is mixed with
sugar and liquid glucose to obtain the end product that may be consumed in the
form of toffee, candy or syrup.
Preparation of toffee/candy:
The herbal extract so obtained is mixed with sugar ranging from 80-90% (w/v)
and boiled at temperature ranging from 70- 100°C for the time period ranging
from 5-30 min. When the mixture starts boiling, glucose is added ranging from
20-50% (w/v) while stirring the mixture to dissolve the glucose completely into
sugar syrup. The mixture is boiled for the time period ranging from 5-20 min.
until the temperature ranging from 90-250°C is attained. Salted butter ranging
1 - I
3' %
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I " from 5-10% (w/v) is added and mixed well. The vessel is removed from the heat
and the extract obtained is mixed with specific quantities of honey ranging from 1
f to 10% (w/v), tea tree oil, Eucalyptus oil, peppermint oil and ginger oil for flavour and fragrance ranging from 0.1-5% (v/v). The mixture is poured into toffee or f
candy moulds of desired shape & size that is previously coated with butter or ghee
and cut into the adjustable toffee cutter while still hot. The end product so
obtained is packed in the coloured foils and stored at room temperature till further {
use.
The combination of the present herbal cough candy is not a mere admixture of the !
\ ingredients used resulting in aggregation of their properties but a mixture having synergistically enhanced properties used to treat minor throat infections and I
i laryngitis.
1 Stability /shelf life data for the formulation-
! The herbal cough candy prepared according to the present invention has a shelf
life of atleast 12 months at room temperature. For better shelf life, it should be [
protected from direct light.
The invention is described in detail with reference to the examples given
below. The examples are provided just to illustrate the invention and
therefore, should not be construed to limit the scope of the invention.
j •'
j Example 1:
Composition of the mixture (w/w) for the preparation of herbal cough candy 1 as i
described in detailed description. Grape fruits 5% w/w
Harad (dried fruits) 10% w/w
Pippali (dried fruits) 2% w/w
Walnut (fruit shell) 25% w/w
Mulethi (roots) 38% w/w
Dalchini (bark) 20% w/w
1 15 j Tea tree oil (leaves) 0.2% v/v j
J - Eucalyptus oil (leaves) 0.2% v/v j
I Peppermint oil (leaves) 0.1% v/v
Ginger oil (rhizomes) 0.2% v/v
j -15-
j
| Honey 2% w/v
j Sugar 40% w/v
Liquid glucose 38% w/v
Salted butter 10% w/v
Preservative (sodium benzoate) 0.05% w/v
! - All the herbal constituents are first cleaned, dried under shade at 25°C, and
powdered to the size 50 mesh. The powder of specific part of different herbs are
mixed in specific proportions and soaked and macerated in water for 12h. The
extract after decantation/ filtration can be used directly to prepare herbal cough
I candy or alternatively can be extracted with a mixture of ethanol-water, the
quantity of ethanol was 1% v/v at a temperature 25 °C for 24 hours. The ratio of
the solid powder of herbal mixture to solvent is 1: 2 (Powder: Solvent). Sodium
benzoate is added as a preservative at the rate of 0.05% (w/v). The herbal extract
so obtained is mixed with sugar and liquid glucose to obtain the end product that
may be consumed in the form of toffee, candy or syrup.
; . Preparation of toffee/candy:
The herbal extract so obtained is mixed with 40g sugar and boiled at temperature
J 70°C for 10 min. When the mixture starts boiling, 38g liquid glucose is added
] while stirring the mixture to dissolve the glucose completely into sugar syrup. The
1 mixture is boiled for lOmin. until the temperature reaches to 100°C. lOg of salted
butter is added and mixed well. The vessel is removed from the heat and the
extract obtained is mixed with 2g of honey, and further fortified with specified
j quantities of tea tree oil, Eucalyptus oil, peppermint oil and ginger oil for flavour
] and fragrance. The mixture is poured into toffee or candy moulds of desired shape
& size that is previously coated with butter or ghee and cut into the adjustable
I
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^. 16 I w
toffee cutter while still hot. The end product so obtained is packed in the coloured
| foils and stored at room temperature till further use.
The combination of the present herbal cough candy has a synergistic effect that can
be used to treat minor throat infections and laryngitis. •
Example 2
Composition of the mixture (wAv) for the preparation of herbal cough candy 2 as ;
described in detailed description. !
Grapefruits 10%w/w !
j Harad (dried fruits) 15%w/w j
Pippali (dried fruits) 5% w/w }
Walnut (fruit shell) 10% w/w
Mulethi (roots) 25% w/w
Dalchini (bark) 35% w/w
' Tea tree oil (leaves) 0.3% v/v i
Eucalyptus oil (leaves) 0.3% v/v
Peppermint oil (leaves) 0.2% v/v
Ginger oil (rhizomes) 0.1% v/v
Honey 5%w/v
Sugar 48% w/v j
Liquid glucose 35% w/v i
Salted butter 7% w/v j
Preservative (KMS) 0.05% w/v i
All the herbal constituents are first cleaned, dried under shade at 28°C, and
powdered to the size 100 mesh. The powder of specific part of different herbs are
mixed in specific proportions and soaked and macerated in water for 18h. The extract after decantation/ filtration can be used directly to prepare herbal cough
candy or alternatively can be extracted with a mixture of ethanol-water, the |
quantity of ethanol was 2% v/v at a temperature 30°C for 20 hours. The ratio of j
the solid powder of herbal mixture to solvent was 1: 3 (Powder: Solvent). |
Potassium metabisulphite (KMS) is added as a preservative at the rate of 0.05% (w/v). The herbal extract so obtained is mixed with sugar and liquid glucose to !
I • i
; • " I
obtain the end product that may be consumed in the form of toffee, candy or
I syrup. j
I I
i S
I I
Preparation of toffee/candy:
The herbal extract so obtained is mixed with 48g sugar and boiled at temperature I 75°C for 15 min. When the mixture starts boiling, 35g liquid glucose is added
I while stirring the mixture to dissolve the glucose completely into sugar syrup. The
mixture is boiled for 15min. until the temperature reaches to 120°C. 7g of salted
butter is added and mixed well. The vessel is removed from the heat and the
\ extract obtained is mixed with 5g of honey, and further fortified with specified
| quantities of tea tree oil, Eucalyptus oil, peppermint oil and ginger oil for flavour
j and fragrance. The mixture is poured into toffee or candy moulds of desired shape
& size that is previously coated with butter or ghee and cut into the adjustable
toffee cutter while still hot. The end product so obtained is packed in the coloured
foils and stored at room temperature till further use.
I
The combination of the present herbal cough candy has a synergistic effect that can
be used to treat minor throat infections and laryngitis.
Example 3:
j Composition of the mixture (w/w) for the preparation of herbal cough candy 3 as
\ described in detailed description.
j Grapefruits 13% w/w
Harad (dried fruits) 22% w/w
Pippali (dried fruits) 3% w/w
| Walnut (fruit shell) 17% w/w
j ' Mulethi (roots) 15% w/w
i
j Dalchini (bark) 30% w/w
Tea tree oil (leaves) 0.5% v/v
Eucalyptus oil (leaves) 0.5% v/v
j Peppermint oil (leaves) 0.3% v/v
\ Ginger oil (rhizomes) 0.4% v/v
Honey 6% w/v
• Sugar 60% w/v
j
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1 . 1
} . 1
Liquid glucose 28%w/v
Salted butter 5%w/v • 1
Preservative (sodium benzoate) 0.1% w/v [
All the herbal constituents are first cleaned, dried under shade at 30°C, and
j powdered to the size 100 mesh. The powder of specific part of different herbs are
I mixed in specific proportions and soaked and macerated in water for 36hours. The
extract after decantation/ filtration can be used directly to prepare herbal cough
candy or alternatively can be extracted with a mixture of ethanol-water, the
j quantity of ethanol was 5% v/v at a temperature 45°C for 8 hours. The ratio of
I the solid powder of herbal mixture to solvent was 1: 5 (Powder: Solvent). Sodium
\ benzoate is added as a preservative at the rate of 0.1% (w/v). The herbal extract so
obtained is mixed with sugar and liquid glucose to obtain the end product that
may be consumed in the form of toffee, candy or syrup.
j
j Preparation of toffee/candy:
j " The herbal extract so obtained is mixed with 60g sugar and boiled at temperature
80°C for 20 min. When the mixture starts boiling, 28g liquid glucose is added
while stirring the mixture to dissolve the glucose completely into sugar syrup. The
I mixture is boiled for 17min. until the temperature reaches to 125°C. 5g of salted
! butter is added and mixed well. The vessel is removed from the heat and the
extract obtained is mixed with 6g of honey, and further fortified with specified
quantities of tea tree oil, Eucalyptus oil, peppermint oil and ginger oil for flavour
and fragrance. The mixture is poured into toffee or candy moulds of desired shape
& size that is previously coated with butter or ghee and cut into the adjustable
toffee cutter while still hot. The end product so obtained is packed in the coloured
foils and stored at room temperature till further use.
The combination of the present herbal cough candy has a synergistic effect that can
be used to treat minor throat infections and laryngitis.
j Example 4:
Composition of the mixture (w/w) for the preparation of herbal cough candy 4 as
described in detailed description.
1
f
Grape fruits 8% w/w j
Harad (dried fruits) 28% w/w
Pippali (dried fruits) 4% w/w j
Walnut (fruit shell) 8% w/w j
-19- j
Mulethi (roots) 12% w/w j
Dalchini (bark) 40% w/w I
Tea tree oil (leaves) 1.0% v/v
Eucalyptus oil (leaves) 1.0% v/v
Peppermint oil (leaves) 0.4% v/v
Ginger oil (rhizomes) 0.5% v/v
I Honey 8% w/v
j Sugar 35% w/v
\ Liquid glucose 50% w/v
| Salted butter l%w/v
| Preservative (KMS) 0.1% w/v
All the herbal constituents are first cleaned, dried under shade at 32°C, and
powdered to the size 100 mesh. The powder of specific part of different herbs are
l mixed in specific proportions and soaked and macerated in water for 42hours. The
1 extract after decantation/ filtration can be used directly to prepare herbal cough
candy or alternatively can be extracted with a mixture of ethanol-water, the
quantity of ethanol is 8% v/v at a temperature 55°C for 7 hours. The ratio of the
solid powder of herbal mixture to solvent is 1: 8 (Powder: Solvent). Sodium
benzoate is added as a preservative at the rate of 0.1% (w/v). The herbal extract so
I obtained is mixed with sugar and liquid glucose to obtain the end product that
j
I may be consumed in the form of toffee, candy or syrup.
i
Preparation of toffee/candy:
j The herbal extract so obtained is mixed with 35g sugar and boiled at temperature
j 90°C for 25 min. When the mixture starts boiling, 50g liquid glucose is added
j while stirring the mixture to dissolve the glucose completely into sugar syrup. The
mixture is boiled for 20 minutes until the temperature reaches to 150°C. lg of
I salted butter is added and mixed well. The vessel is removed from the heat and
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20
; •
I the extract obtained is mixed with 8g of honey, and further fortified with specified
• quantities of tea tree oil, Eucalyptus oil, peppermint oil and ginger oil for flavour
and fragrance. The mixture is poured into toffee or candy moulds of desired shape j
& size that is previously coated with butter or ghee and cut into the adjustable
toffee cutter while still hot. The end product so obtained is packed in the coloured
foils and stored at room temperature till further use.
The combination of the present herbal cough candy has a synergistic effect that can
be used to treat minor throat infections and laryngitis.
Table-1: The amount (%w/w composition) of medicinal plants in the herbal
cough candy
Medicinal Plants% Example Nos.
1 2 3 4
j Vitis vinifera 5 10 13 8
| (Grapes)
Terminalia chebula 10 15 22 28
j (Harad)
Piper longum 2 5 3 4
(Pippali)
Juglans regia 25 10 17 8
(Walnut)
Glycyrrhiza glabra 38 25 15 12
(Mulethi)
Cinnamomum 20 35 30 40
zeylanicum
(Dalchini)
Total 100 100 100 100
Table- 2: The amount (%v/v) composition) of aromatic plants in the herbal cough
candy
Aromatic plants (% v/v) Example Nos.
1 2 3 4
Melaleuca leucodendron 0.2 0.3 0.5 1.0
(Tea tree oil)
Eucalyptus oil 0.2 0.3 0.5 1.0
Peppermint oil 0.1 0.2 0.3 0.4
j Ginger oil 0.2 0.1 0.4 0.5
I Base material (%w/v)
Mel despumatum 2 5 6 8
(Honey)
Sugar 40 48 60 35
Liquid glucose 38 35 28 50
i !
i ' •. i'
) 21 1
Salted butter 10 7 5 1
Preservatives 0.05 0.05 0.05 0.05 j
j (Sodium benzoate/KMS) (Na- (KMS) (Na- (KMS) j
I benzoate) benzoate) I
Table- 3: Feedback for the acceptability and palatability of the herbal cough
candy.
Age Total no. Satisfactory Good Very Good
group of (no. of (no. of (no. of
! (yrs.) volunteers persons) persons) persons)
5-10 10 - 8 2
1 11-20 15 1 5 6
! 21 and 23 1 10 12
above
! The data in the table indicates that the herbal cough candy has greater palatability
and acceptance amongst all the age groups.
] Amongst all the 4 examples, example no. 3 showed highest acceptability and
I
j effectiveness.
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WE CLAIM:
1. A herbal candy formulation fortified with natural herbal extracts
comprising the extract of grapes (Vitis vinifera), harad (Terminalia
chebula), Pippali {Piper longum). Tea tree oil {Melaleuca leucodendron),
honey {Mel despumatum), walnut {Juglans regia), mulethi {Glycyrrhiza
glabra), dalchini {Cinnamomum zeylanicum), Eucalyptus oil, and
optionally flavored with any desired flavour selected from a group
of peppermint oil {Mentha piperita) and ginger oil {Zingiber officinale)
with sugar and liquid glucose as a nutritional base.
2. The herbal candy formulation as claimed in claim I, wherein the
composition of the herbal candy comprises the ingredients in (w/w) %
grapes {Vitis vinifera) 13%, harad {Terminalia chebula) 22%, Pippali
{Piper longum) 3%, walnut {Juglans regia) 17%, mulethi {Glycyrrhiza
glabra) 15%, dalchini {Cinnamomum zeylanicum) 30%, honey {Mel
despumatum) 6% w/v, tea tree oil {Melaleuca leucodendron) 0.5%v/v,
Eucalyptus oil 0.5 v/v, and optionally flavored with any desired flavour
selected from a group of peppermint oil {Mentha piperita) 0.3% v/v and
• ginger oil {Zingiber officinale) 0.4% v/v with sugar 60% w/v and liquid
glucose 28% w/v as a nutritional base and sodium benzoate 0.1% w/v as
preservative.
3. The herbal candy formulation as claimed in claim 1 ,wherein the
j composition of the herbal candy comprises the ingredients in the range of
s
j 10-15% Vitis vinifera (grapes), Terminalia chebula (harad) in the range of
i 20-25 %, Piper longum (Pippali) in the range of 1-5%, Juglans regia
(walnut) in the range of 15-20%, Glycyrrhiza glabra (mulethi) in the range
of 11-16% , dalchini {Cinnamomum zeylanicum)in the range of 27-32% ,
Mel despumatum (honey) in the range of 3-7% and Melaleuca
leucodendron (Tea tree oil) 0.1-0.6%, Eucalyptus oil ranging from 0.1-
0.6%, (v/v), flavour selected from a group of Mentha piperita (peppermint
oil) 0.1-0.6%, and Zingiber officinale (ginger oil) ranging from 0.1-0.6%,
(v/v) with sugar and liquid glucose as a nutritional base ranging from 10-
90% (w/w).
23
4. The herbal candy formulation as claimed in claim 1, wherein the
formulation is available in the form of toffees, candies, syrups and
lozenges that is suitable for direct consumption.
5. The herbal candy formulation as claimed in claim 1 ,wherein the herbal
formulation comprises plant parts selected from the group comprising of
dried fruits, fruit pulp, barks, leaves, whole plants and rhizomes.
6. A process for preparing an herbal formulation, the herbal formulation
comprising the steps of:
a) Cleaning all the herbal constituents and dried the plant material of step a
in shade ranging from 25 to 40°C,
b) Powdering the dried herbal plant material of step a to powder form,
c) Soaking and macerating all the plant material in water for the time period
ranging from 12-48h.
d) Decanting and filtering the mixture of step c directly to prepare herbal
cough candy or,
e) extracting the mixture using organic solvents like ethanol-water, the
quantity of ethanol ranging from 1 to 10% v/v at a temperature ranging
from 25 to 70°C for a time period ranging from 6 to 36 hours.
f) Concentrating the extract of step e.
g) Removing organic solvents from step f,
h) Formulating the final product with suitable additive and stabilizers
/preservatives to obtain the required formulation.
7. The process for preparing an herbal formulation as claimed in claim 5,
wherein the ratio of ethanol and water for extraction ranges from 1 to 10%
(v/v).
8. The process for preparing an herbal formulation as claimed in claim 5,
wherein the additives and preservative add in the formulation are sugar
60% w/v and liquid glucose 28% w/v as a nutritional base and (sodium
benzoate) 0.1% w/v as preservative.
9. The process for preparing an herbal formulation as claimed in claim 5,
wherein the herbal candy formulation has a shelf life of at least 12 months
at room temperature.