FIELD OF THE INVENTION

The present invention relates to novel compositions of blend of different forms of Areca nut. More particularly, the invention relates to unique compositions of blend of different forms of Areca nut to make Pan Masala more palatable. The application also provides various formulations and methods of preparing the same.

BACKGROUND OF THE INVENTION

Pan Masala is a chewable mouth freshener originating from India. It is often considered to aid digestion or used as a breath freshener for use after consuming highly spicy meals. Several pan masala products are available in the market. Chewable pan masala products containing tobacco, also called ghutka, are harmful because there are many side effects associated with nicotine found in tobacco. Tobacco can cause a plethora of health problems like cancer, cardiovascular diseases, respiratory diseases, dental diseases etc. There is a need to circumvent the aforementioned problems and provide a mouth freshener devoid of tobacco. One of the alternatives found to tobacco is areca nut.

Areca nuts are chewed with betel leaf for their effects as a mild stimulant, causing a warming sensation in the body and slightly heightened alertness, although the effects vary from person to person (P Gupta et. al 2004). The areca nut contains tannins arecatannin and gallic acid; a fixed oil gum; a little terpineol; lignin; various saline substances; and three main alkaloids—arecoline, arecaidine, and guvacine (Bhat R et. al 2013). In parts of India, Sri Lanka, and southern China, areca nuts are not only chewed along with betel leaf, but are also used in the preparation of Ayurvedic and traditional Chinese medicines. Powdered areca nut is used as a constituent in some dentifrices. According to traditional Ayurvedic medicine, chewing areca nut and betel leaf is a good remedy against bad breath.

WO2009116060A2 describes a chewable mouth freshener comprising boiled and roasted areca nuts, catechu, lime, and at least one of the special agents selected from a group of substances comprising milk calcium, corn fibre, rice starch, wheat fibre, wheat starch, oat fiber, arrow root powder, tapioca, wheat protein, and apple fibre, or any combination thereof.

IN274438 relates to mouth freshener composition prepared by using muretthi, kattha (cateche), supari, menthol, chunna, natural perfume, glycerin and eatable cardamom (elaichi) and mixture of clove powder and black cardamom powder, nutmeg powder, mace powder and cinnamon powder set ratio.

2710/DEL/2012 provides a mouth freshener composition comprising areca nuts, olive oil, glycerine, starch, katha, guar gum, mannitol, slaked lime and other additives. It also provides a process for preparing the composition.

2347/MUM/2009 relates to a chewable mouth freshener containing boiled and roasted areca nuts (Supari), catechu (katha), lime, cardamom, along with an anticaking agent and a whitening agent, and optionally several fine natural, nature identical and artificial flavouring materials. The anticaking and whitening agent is selected from a group comprising arrow root powder, psyllium husk, wheat bran, wheat fibre, wheat husk, wheat starch, wheat protein, rice bran, rice starch, rice protein, extruded rice powder, pre-gelatinised rice powder, maltodextrin, tapioca starch, tapioca dextrin, oat meal, oat bran, oat fibre, com starch, apple fibre, potato powder, potato starch, lactose, milk solids, milk salts.

OBJECTIVE OF THE INVENTION
An object of the present invention is to provide compositions of blend of different forms of Areca Nut.

Another objective of the present invention is to provide unique compositions of blend of different forms of Areca nut to make the existing Pan Masala more palatable.

Yet another objective of the present invention is to provide a composition free of the harmful effects associated with Tobacco.

Another objective of the present invention is to provide various formulations and methods of preparing the same for blend of different forms of Areca nut.

SUMMARY OF THE INVENTION
The present invention provides a mouth freshener composition comprising:
(a) Aapi nuts;
(b) Chandrakala (CK) nuts;
(c) Fattor nuts;
(d) Katha;
(e) Chuna;
(f) Mulathi;
(g) Elaichi;
(h) Areca nut dust; and
(i) Compound.

In a preferred embodiment, the present invention provides a mouth freshener composition comprising:
(a) Aapi nuts in an amount of about 40% by weight;
(b) CK nuts in an amount of about 40% by weight;
(c) Fattor nuts in an amount of about 20% by weight;
(d) Katha in an amount of about 0.7% by weight;
(e) Chuna in an amount of about 0.2% by weight;
(f) Mulathi in an amount of about 0.1% by weight;
(g) Elaichi in an amount of about 0.1% by weight;
(h) Areca nut dust in an amount of about 0.5% by weight; and
(i) Compound in an amount of about 0.2% by weight;
wherein the % by weight is based on the total weight of the composition.

In a preferred embodiment, the Compound in the composition comprises of sandalwood, Kewra, Rose, Musk, Cardamom, Nutmeg, Mace, Lavender oil, Cedarwood oil, Bergamot oil, Orange oil, Heena attar, Desi Gulab, Desi Kewra as compound ingredients.

Additionally, a blend of fragrance and spices are added to the above-mentioned components to enrich the flavor, taste and palatability of the composition.

The present invention also provides a process for preparing the mouth freshener composition of the present invention, the process comprising the steps of:
(a) roasting white areca nut;
(b) preparing red areca nut extract;
(c) blending areca nut (white areca nut roasted; white areca nut raw and red areca nut extract in a ratio of 40:40:20), slaked lime, catechu, with excipients using a ribbon mixer to obtain a powdered mixture.

DETAILED DESCRIPTION OF THE INVENTION
While the invention is susceptible to various modifications and alternative forms, specific embodiments thereof is described in detail in examples section below. It should be understood, however that it is not intended to limit the invention to the particular forms disclosed, but on the contrary, the invention is to cover all modifications, equivalents, and alternative falling within the scope of the invention as defined by the appended claims.

The terms “comprise” and “comprising” are used in the inclusive, open sense, meaning that additional elements may be included. It is not intended to be construed as “consists of only”.
Throughout this specification, unless the context requires otherwise the word “comprise”, and variations such as “comprises” and “comprising”, will be understood to imply the inclusion of a stated element or step or group of element or steps but not the exclusion of any other element or step or group of element or steps.
The present invention relates to an Areca nut-based mouth freshener composition and the process of preparing thereof.

For preparation of approximately 1.2 Kg of composition, where total areca nut content is 1 Kg of the total composition.

Table 1: General formula of the mouth-freshener composition

RAW MATERIAL PER KG
VARIANT NAME QTY IN GMS/1 KG RM RM PERCENTAGE
TOTAL ARECA NUTS 1000 100
AAPI NUT 400 40%
CK NUT 400 40%
FATTOR NUT 200 20%
KATHA 0.068 0.7%
CHUNA 0.022 0.2%
MULATHI 0.006 0.1%
ELAICHI 0.008 0.1%
ARECA NUT DUST 0.052 0.5%
COMPOUND 0.020 0.2%
TOTAL WT 1000.176

Quantity (in grams) of Arecoline is 7.5 to 20 gm in the 1.2 Kg composition where Areca nut was taken as 1 Kg.

In one embodiment, the present invention provides a mouth freshener composition comprising:
(a) Aapi nuts in an amount of 40% by weight;
(b) CK nuts in an amount of 40% by weight;
(c) Fattor nuts in an amount of 20% by weight;
(d) Katha in an amount of 0.7% by weight;
(e) Chuna in an amount of 0.2% by weight;
(f) Mulathi in an amount of 0.1% by weight;
(g) Elaichi in an amount of 0.1% by weight;
(h) Areca nut dust in an amount of about 0.5% by weight; and
(i) Compound in an amount of about 0.2% by weight;
wherein the % by weight is based on the total weight of the composition.

In another embodiment, the present invention provides a mouth freshener composition wherein the arecoline content in the different forms of Areca nut is changed to provide the desired palatability in Pan Masala.

In one embodiment, the total Areca nut content consists of raw white Areca nut and roasted white Areca nut and raw red Areca nut extract.

In another embodiment, the raw white Areca nut is in the range of 40-65% by weight of the total Areca nut content.

In yet another embodiment, the roasted white Areca nut is in the range of 25 to 35% by weight of the total Areca nut content.

In another embodiment, the raw red Areca nut extract is in the range of 15 to 25% by weight of the total Areca nut content.

Slaked lime is added as a binder to bind the components. Slaked lime is available commercially.

Catechu contains catechins and polyphenols that possess antioxidant, cooling and digestive properties. Catechu is available commercially.

In another embodiment, the composition comprises of sandalwood, Kewra, Rose, Musk, Cardamom, Nutmeg, Mace, Lavender oil, Cedarwood oil, Bergamot oil, Orange oil, Heena attar, Desi Gulab, Desi Kewra as compound ingredients.

Sorbitol also known as glucitol is a sugar alcohol with a sweet taste. Sorbitol is often used as an artificial sweetener in sugar­free candies, soft drinks and chewing gums. Sorbitol is used to provide sweetness, texture and moisture retention.
Menthol crystal is widely used as flavouring ingredient for various products such as toothpastes, dental cream, cough syrups, confectionery, pan masala, chewing gums and in pain relieving preparations. In another embodiment, the composition comprises menthol is in the range of 0.5% to 3% by weight of the total composition.

In one embodiment, the process of preparing the composition comprises the steps of:
(i) mixing areca nut (white areca nut roasted; white areca nut raw; and red areca nut extract) in the ratio of 40:40:20;
(ii) cleaning Supari;
(iii) cutting Supari;
(iv) heating Supari for approx. 8 hours, preferably in an oven;
(v) mixing the powders ; wherein the ingredients are mixed in the ratio of Katha-1.7 Kg, Lime - 450 gm, Elaichi - 200 gm, Mulaithi - 150 gm, Compound - 550 gm (Total - 3.05 Kg);
(vi) mixing the Areca Nuts and Compound for about 1 hour;
(vii) allowing the mixture for getting mixed up for about 1 hour;
(viii) mixing the ingredients and the mixture of compound and Areca nuts for about 30 minutes to obtain the composition;
(ix) optionally packing the composition.

In another embodiment, the process of preparing the composition comprises mixing/blending at a speed of about 1440 rpm.

In yet another embodiment, the process of preparing the composition comprises mixing/blending for about 1.5 hours.

In yet another embodiment, the process of preparing the composition comprises mixing/blending at a temperature ranging from 50?-200?.

The present composition provides the following advantages:
1) Enhanced taste, flavor and palatability due to arecoline content optimization
2) Lesser side effects
3) Less expensive
4) Easy to use
5) Longer shelf life

EXAMPLES

EXAMPLE 1
Manufacturing Process:
White areca nut (roasted and raw), red areca nut extract, slaked lime, catechu, compound ingredients, menthol crystal, paraffin and magnesium were blended at a specific ratio with excipients such as spices, permitted flavours, taste enhancers and preservatives using a ribbon mixer to obtain a powdered final composition.

EXAMPLE 2:
In one of the embodiments of the present invention, areca nuts were imbibed with a blend of spices and permitted flavours and preservatives.
AAPI NUT - 40%
CK NUT – 40%
FATTOR NUT – 20%
KATHA – 0.7%
CHUNA – 0.2%
MULATHI – 0.1%
ELAICHI – 0.1%
ARECA NUT DUST – 0.5%
COMPOUND – 0.2%

EXAMPLE 3:
In one of the embodiments of the present invention, areca nuts were imbibed with a blend of spices and permitted flavours and preservatives.
AAPI NUT – 35%
CK NUT – 35%
FATTOR NUT – 25%
KATHA – 0.7%
CHUNA – 0.1%
MULATHI – 0.2%
ELAICHI – 0.1%
ARECA NUT DUST – 0.3%
COMPOUND – 0.4%

EXAMPLE 4:
In one of the embodiments of the present invention, areca nuts were imbibed with a blend of spices and permitted flavours and preservatives.
AAPI NUT – 40%
CK NUT – 30%
FATTOR NUT – 30%
KATHA – 0.5%
CHUNA – 0.4%
MULATHI – 0.1%
ELAICHI – 0.1%
ARECA NUT DUST – 0.5%
COMPOUND – 0.2%

Product Trial Feedback:
The composition prepared according to the present invention was provided to 41 users as sample and feedback was collected regarding the taste. The results are shown below in Table 1.

Table 1
How did you like the taste of this product?* How do you compare this product with your existing brand?*
Good 34 16
Satisfactory 4 14
Bad 3 9
Total 41 39

* All the figures and values entered are the no. of individuals who had tested the product.

The feedback given by the people, who tested this product, were also asked on the taste and aroma of the product as well as the palatability. The response from all the individuals were cumulated and averaged as positive response on the product as compared to the other already existing brands.

Inference/ Result – The results of the product trial feedback shows that consumers were satisfied with the product composition of the present invention and preferred the same over brands already available in the market. Furthermore, around 20-30 people of the total sample population asked for one more sample of the product.

We Claim:

1. A mouth freshener composition comprising:
(a) Aapi nuts in an amount of about 40% by weight;
(b) Chandrakala nuts in an amount of about 40% by weight;
(c) Fattor nuts in an amount of about 20% by weight;
(d) Katha in an amount of about 0.7% by weight;
(e) Chuna in an amount of about 0.2% by weight;
(f) Mulathi in an amount of about 0.1% by weight
(g) Elaichi in an amount of about 0.1% by weight;
(h) Areca nut dust in an amount of about 0.5% by weight;
(i) Compound in an amount of about 0.2% by weight;
wherein the % by weight is based on the total weight of the composition.

2. The composition as claimed in claim 1, wherein the total Areca nut content consists of raw white Areca nut and roasted white Areca nut and raw red Areca nut extract.

3. The composition as claimed in any of claims 1 - 2, wherein the raw white Areca nut is in the range of 40-65% by weight of the total Areca nut content.

4. The composition as claimed in any of claims 1 - 2, wherein the roasted white Areca nut is in the range of 25 to 35% by weight of the total Areca nut content.

5. The composition as claimed in any of claims 1 - 2, wherein the raw red Areca nut extract is in the range of 15 to 25% by weight of the total Areca nut content.

6. The composition as claimed in any of claims 1 - 5, wherein the Compound comprises sandalwood, Kewra, Rose, Musk, Cardamom, Nutmeg, Mace, Lavender oil, Cedarwood oil, Bergamot oil, Orange oil, Heena attar, Desi Gulab, Desi Kewra as compound ingredients.

7. A method for preparing the mouth freshener composition as claimed in any of claims 1-6 comprising the steps of:
(a) roasting white areca nut;
(b) preparing red areca nut extract;
(c) blending white areca nut roasted; white areca nut raw, red areca nut extract, slaked lime, catechu, compound ingredients, menthol crystal, paraffin and magnesium with excipients using a ribbon mixer to obtain a powdered composition.

8. The process as claimed in claim 7, wherein the process comprises blending at a speed of about 1440 rpm.

9. The process as claimed in claim 7, wherein the process comprises blending for 1.5 hours.

10. The process as claimed in claim 7, wherein the process comprises blending at a temperature ranging from 500C-2000C.