TECHNICAL FIELD OF INVENTION:

The present invention relates to novel process for manufacturing of Aloe vera leaf beverage from its leaf with increased shelf life without using any kind of preservatives comprising enriched amount of acemannan, the polysaccharides responsible for therapeutic efficacy of Aloe vera. Further, the invention also relates to process for manufacturing of beverage from Safed Musli roots enriched with saponins and fructo oligosaccharides in the beverage. The said invention also relates to a process for manufacturing of a functional beverage by combining the above juices of Aloe vera leaf and Safed Musli root

BACKGROUND AND PRIOR ART OF THE INVENTION:

Development of functional beverages addressing to the health and wellness of consumers is much sought products. Manufacturing of ready to drink functional beverages from Aloe vera leaf juice enriched with polysaccharides and the juice from Safed Musli root fortified with saponins and fructo oligosaccharides might be the healthy yet indulgent products in the NutriPlus food supplement category.

Aloe vera:

The name "aloe" is derived from the Arabic word alloeh' meaning a shining bitter
substance, which is found in Aloe leaves.

The genus Aloe consisting over 350 species and all are tropical or subtropical perennial plants and characterized by its succulent and lance shaped leaves having jagged edges and sharp points at the tip. Most of the Aloe species are growing mainly in the dry regions of Asia, Africa, America and Europe.

In India, Aloe vera is a popular house plant and it is growing throughout India and extensively cultivated in Rajasthan and Gujarat states of central India and also commercial scale cultivation is reported in the states of Andhra Pradesh, Tamil Nadu and Karnataka of Southern India. A fully-grown plant stands around 60 to 90 cm high. A mature leaf is 7 to 10 cm across at the base and weighing 1.5 to 2 kg.

The main useful part in Aloe vera is its leaf. The Aloe vera leaf consists of three portions (1) Green colour rind-the outer protective layer (epidermis); (2) vascular bundles (located in between epidermis and mucilage) and (3) Mucilage (gel or fillet).

The Aloe vera leaf contains two separate juice materials. One is the clear cellular gel produced by the parenchymatous celts of central mucilage portion and the second is a yellow juice produced in the pericyclic cells of the vascular bundles. The clear cellular gel contains most of the nutrients including the Aloe polysaccharides. The yellow juice containing anthraquinones which consisting of a number of anthraquinone glucosides, the principle one is called as barbaloin or aloin (aloe- emodin anthrone C-10 glucoside). For centuries, the yellow juice has been dried and used as a laxative agent.

The leaf gel contains over 75 nutrients and 200 active compounds, including 20 minerals, 18 amino acids and 12 vitamins. The popularity of Aloe vera as a medicinal plant stems from these active ingredients. Some of these substances harbour anti-inflammatory properties and some studies explain Aloe vera alleviates the pain and swelling associated with itches and burns. Recent studies on Aloe vera suggest that it may be a powerful antiviral agent and a potent immune system enhancer. The polysaccharide of Aloe vera is being successfully tested as a possible medicine for the treatment of certain types of cancer and other conditions as serious as AIDS,

Uses of Aloe vera

Abe vera leaf is used in both external and internal applications and its healing effects are known for use in the areas such as, Beauty treatment (cosmetic applications), First aid. treatment of Skin conditions. Internal Uses, general tonic

In the Traditional Systems of Indian Medicine, which comprises Ayurveda, Siddha and Unani, Abe vera has been used as medicine from early times as an appetite stimulant tonic in small doses and in targe doses as a purgative. It is used to treat congestion, especially in the pelvic organs and abdomen; for example minor prolapse of the uterus,
prostrate problems and constipation. It is also useful in painful urination caused by food intolerance.

The Ayurvedic preparation "Kumari Asava" from Aloe vera leaf is used in several ailments such as general debility, cough, dyspnoea and asthma etc. This is a common remedy for people who have a very sedentary lifestyle, especially the elderly and those who suffer from fatigue.

Based on the recent investigation on the Aloe vera, it is well evident that it is the source of two products that are completely different in their chemical composition and their therapeutic properties but which have very similar names i.e., the Aloe vera latex and Aloe vera gel.

The leaves exude a bitter liquid, which on drying produce the latex and it is known as "bitter aloes" which is an active cathartic. The bitter liquid is secreted in specialized cells known as pericyclic tubules, which are located just beneath the epidermis or rind of the leaves. This bitter fluid helps the plant to protect from predatory animals.

The preparation of any Aloe vera product from gel, which is free from bitter and toxic latex, is more preferable, and thus a high quality Aloe vera drink, which contains only the nutritious inner gel (not the outer rind of the leaf), is considered as one of the most nutritious drink, which helps heartburn, stomach ulcer, colitis, Crohn's disease, diverticulitis; indigestion and other intestinal problems; fights colds, flu, and other viral infections; reduces tumors, malignant and benign; reduces allergies; helps arthritis, lupus, bursitis, etc; helps in chronic fatigue conditions and aids in detoxification.

Safed Musli
The other plant material, which is disclosed in this invention for the preparation of health beverage, is Safed Musli root. The botanical name of Safed Musli is Chlorophytum borivilianum Santapau & Fernandes.

The Genus Chlorophytum belongs to the natural order of Liliaceae and more than 175 species of Chlorophytum species have been reported in the world. In Indian 13 species of
Chlorophytum have been reported. All these species are differed in their appearance and the native species are sold as Safed Musli m the Indian drug market. Among them Chlorophytum borivilianum produces the highest yield and robust tubers and it is considered as true Safed Musli. Other Indian Chlorophytum species include C. arundinaceum, C. tuberosum, C. laxum, C, malabaricum and G breviscapum.

The origin of Safed Musli can be traced back in the oldest mountain ranges on the Indian sub-continent, presently known as the states of Gujarat, Rajasthan, Madhya Pradesh and the central Deccan Plateau (Andhra Pradesh), It grows well in tropical and sub-tropical climates with altitudes up to 1500 meters above sea level. Because of the significant medicinal properties, Chlorophytum borivilianum popularly known as Safed Musli has got maximum demand and commercial value and it is widely cultivated in the states of Madhya Pradesh, Uttar Pradesh, Chattisgarh, Maharashtra, Gujarat, Andhra Pradesh, Karnataka and Tamil Nadu.

For increasing sexual potency, Panax ginseng is often used in Traditional Chinese Medicine and it works as an antioxidant by enhancing nitric oxide synthesis in the endothelium of the organs. Some of the clinical studies on Safed Musli also prove similar pharmacological property. Sildenafil citrate (Viagra®) is a synthetic compound that has been effective for erectile dysfunction. Since Safed Musli is also proved to be useful in erectile dysfunction, it is called as "Herbal Viagra",

Safed Musli has been described in the ancient Ayurvedic literature such as Bhavaprakasha.Nighantu. Rasendra Sarsangrah, Raia Ballabh Niehantu as 'Vajikaran'\ means an aphrodisiac drug. Safed Musli is regarded as a well-known aphrodisiac drug prescribed by the practitioners of traditional Indian system of medicine since long time (since 12th century). By virtue of its aphrodisiac properties, Safed Musli has been an ingredient of many aphrodisiac formulations.

Recent pharmacological research indicates that the steroidal saponins present in the Safed Musli roots (tubers) are mainly responsible for the aphrodisiac activity.

Some of the medicinal herbs have been reported to possess adaptogenic properties, and the substance possessing these properties are termed as "Adaptogens",

Charaka Samhita. an exhaustive compendium of Ayurveda (published in 1000 A.D.) describes the use of some medicinal herbs as adaptogens. An exclusive chapter in the book conceptualizes a category of drug activity as "Rasayana". The word 'Rasayana' is the combination of two words 'Rasa' meaning ELIXIR and 'Ayana' meaning HOUSE. Therefore, the word signifies adaptogenic activity of a drug, which simply means that Rasayan therapy prevents the diseases and counteracts with the aging process by means of optimization or homeostasis. In Ayurveda many herbal drugs, including Safed Musli, are categorized as rasayana for the management of neurodegenerative diseases and useful as immunomodulators and aphrodisiac supplements.

It is scientifically proved that the active chemical constituents present in the medicinal herbs are responsible for most of their pharmacological activities. The modern research on medicinal herbs and their chemical constituents suggests that fructo-oligosaccharides are having more potential benefits for a variety of health conditions ranging from bone tumor to colorectal cancer; from immunity to satiety and weight management. Thus, the biological polymers particularly, the sugar polymers (polysaccharides) from natural source are well incorporated in the health and food supplement products.

The fructo-oligosaccharides present in the Safed Musli root are implicated in the adaptogenic activity. The fructo-oligosaccharides are used as prebiotic supplements and enhance the immunostimulant activity. Another research report suggests that Safed Musli root influences the growth of the beneficial microorganisms of the large intestine, thereby improving the digestive health, which is vital to maintain overall health and weli-being throughout the life. Thus, consumption of Safed Musli root in the juice form containing all its natural constituents might be more beneficial as a general tonic.

Therefore, in view of the above, the present invention provides innovative process for the preparing ready to drink health & wellness herbal beverages from Aloe vera or Safed Musli and combination thereof.

OBJECT OF THE INVENTION:

The main object of the present invention is to provide a process for manufacturing of ready to drink health & wellness beverages from Aloe vera leaves and SafedMusli root.

Another object of the present invention is to provide a process of manufacturing of Aloe vera beverage which contains enriched amount of acemannan, the polysaccharides responsible for therapeutic efficacy of Aloe vera.

Further, object of the invention is to provide a process of manufacturing of a beverage from SafedMusli roots enriched with total saponins and fructo oligosaccharides.

Yet, another object of the present invention is a process for manufacturing of a functional beverage by combining the juices of (\) Aloe vera leaf (2) SafedMusli root comprising of suitable sweetening agents to enhance the taste of the beverages and suitable flavours to improve the aroma of the beverages and make them delicious and refreshing, ready to drink beverages.

SUMMARY OF THE INVENTION:

The present invention discloses an innovative process for manufacturing of the ready to drink health & wellness beverages from Aloe vera leaf with increased shelf life without using any kind of preservatives, comprising of enriched amount of acemannan, the polysaccharides, which are responsible for therapeutic efficacy of Aloe vera and juice of SafedMusli root with enriched amount total saponins and fructo oligosaccharides.

Further, the invention discloses a process of manufacturing of a functional beverage by combining the juices of Aloe vera leaf and Safed Musli root along with suitable sweetening agent and suitable flavours to improve the taste and aroma of the beverages and make them delicious and refreshing, ready to drink beverages.

DETAILED DESCRIPTION OF THE INVENTION:

The invention will now be described in detail in connection with certain preferred and optional embodiments, so that various aspects thereof may be more fully understood and appreciated.

In a preferred embodiment, the present invention provides a process for preparing ready to drink herbal beverages comprising treating the herb with the antimicrobial agent prior to collection of the extract/pulp of the herb wherein the herb is selected from Aloe vera and Safed musli or combination thereof.

Accordingly, in one embodiment, the instant invention provides a process of manufacturing of Aloe vera beverage which contains enriched amount of acemannan, the polysaccharides responsible for therapeutic efficacy of Aloe vera.

In another embodiment, the invention provides a process of manufacturing of a beverage from Safed Musli roots enriched with total saponins and fructo oligosaccharides.

The present invention further provides a process for manufacturing of a functional beverage by combining the juices of (1) Aloe vera leaf (2) Safed Musli root along with suitable sweetening agents to enhance the taste of the beverages and suitable flavours to improve the aroma of the beverages and make them delicious and refreshing, ready to drink beverages.

Aloe vera (Syn. Aloe barbadensis), the plant species used in the present invention is often called as the "Natural healer", "Lily of the desert" or the "Plant of immortality". It has been known and used for centuries because of its healing properties.

The inner part of the leaf is filleted out to get pure Aloe gel. Aloe gel is sometimes contaminated with aloe latex, if the separation is not done properly and it will induce unwanted laxative (toxic) effect, when it is consumed.

The mechanical separation process of separating the gel and latex is not always achieved, so aloe latex might be present in some aloe products, which are prepared from aloe gel It is desirable to produce the gel as pure as possible, because aloe latex contains aloin and its isomers, which are potent laxative, bitter in taste and toxic. Further, the processed products, if they contain latex, are unstable, because of the problem that can cause discolouration, deterioration and finally product will loose its potency. Many products advertise for their special stabilization procedures, like addition of chemical preservatives, but the best source of stabilization of the aloe gel would be (1) the process techniques, which will avoid aloin and its isomers in the gel, (2) processing of the leaves within the shortest time possible after the harvest.

Currently, there are different kinds of SafedMusli products available in the market. They are root powder or root extract in the form of capsules and tablets. Further, Safed Musli extract as such as a single ingredient or in combination with other herbal extracts as poly herbal formulations are also available. But, a product of ready to drink beverage containing pure Safed Musli root juice with all its natural ingredients is not available in the market.

The present invention can be illustrated by the following non-limiting examples:

EXAMPLES

Example 1:

Process for manufacturing of clear and pure beverage from Aloe vera leaves;

2000 kg of fully matured, healthy and robust leaves were harvested from 3 years old Aloe vera plants and brought to the process unit.

All the visible farm debris and damaged leaves were manually removed. Aloe vera leaves were soaked in sufficient amount of fresh water in a stainless steel tank. Compressed air was passed from the bottom of the tank with the help of an air compressor to agitate the leaves and drain the water. By this method the dirt and soil particles in the outer surface of the leaves were removed effectively.

Again the leaves were soaked in water containing 0.02% calcium oxychloride to kill the microorganisms, which are attached on the surface of the leaves. The leaves were further washed properly two times with fresh water to remove all residues of calcium and chlorine.

Both the bottom portions of the leaves were trimmed and the yellow sap was allowed to drain. The trimmed off waste was discarded.

The outer rind of the trimmed Aloe vera leaves was removed by using the filleting machine and only the inner gel was collected.

The inner gel was further crushed in the hammer mill and thus the pulpy juice was obtained. The weight of the pulpy juice was 840 kg.

The pulpy juice was further heated to 90°C in a reactor and passed through the de-pulpier to remove the small pulpy materials and the de-pulped juice was transferred to another reactor. The volume of juice obtained was 750 kg

Unwanted low molecular weight chemicals were removed by dialysis method. Further, using required quantity of activated charcoal the de-pulped juice was charcoalized. The charcoalization process might be repeated one more time based on the clarity of the juice. After the charcoalization, the juice was filtered through a filter press. Cool down the juice to room temperature as soon as possible. The volume of juice obtained was 700 kg and the Brix and pH were lx and 5.0 respectively.

Sweetener was added to improve sweet taste of the juice, that may be any one of the sweetening agents such as high pure cane sugar, glucose, fructose and Stevia extract (a non-calorie, natural sweetener) was used. Either any one of the sugar source or the combination of two sources were used. Or either one-sugar source along with Stevia reboudiana extract to get appreciable taste was also used. As per the preference of the sweetening agents and the taste requirement, the quantities of the sweetening agents were decided and added in to the juice.

The pH of the juice was 5.0 and it was adjusted to below 4.3 by using any one of the acid regulators like citric acid, malic acid, tartaric acid etc. and preferably with required quantity of citric acid.

The selection of suitable flavour is an important criterion in developing a ready to drink functional beverage because the flavour is playing a major role in the preference of acceptance to the consumers. Suitable flavour was selected through the sensory test procedures. The ideal flavour was any one or the combination of two from the group of flavours such as apple, cranberry, white grape, orange, lychee, strawberry, lime lemon, pomegranate, vanilla, chocolate, raspberry, pine apple, passion fruit, mango, guava, kiwi, peach, pear, raw mango, Alphonso mango, papaya, musk melon, water melon, cardamom, honey and rose etc.

After addition of desirable flavour the juice was subjected to pasteurization. The pasteurized beverage was transferred to the hot storage tank and filled in PET bottles at warm temperature with the help of an automatic liquid filling machine to obtain a product as ready to drink Aloe vera beverage,the sealed bottles were subjected to flash cooling for 15 mins (Dipped in cold water),

The final product of the beverage (about 750 kg) was tested for the following physico -chemical parameters: (Brix value and TDS with differ as per the sweetener added)

o Brix: 1.0-1.5%
o pH: 4,25-4.30
o Content of polysaccharides: 0.35-0.45%
o Content of Acemannan: 0.085 - 0.09%
o Content of Aloin: 0.0001 - 0.0005%
o Acid Value: 0.1-0.2%
o Total dissolved Solids: 1.0-1.5%

The process disclosed in the present invention is the proprietary method of manufacturing of Aloe vera beverage, which is substantially free from aloin and its isomers. The process comprises the following steps:

1. Selecting of healthy and matured Aloe vera leaves;

2. washing of Aloe vera leaves in plenty of water with agitation by compressed air;

3. treating the leaves with an antimicrobial agent such as 0.02% calcium oxychloride to eliminate the microorganisms;

4. separating yellow sap from the leaves;

5. collecting only the inner gel from the leaves;

6. crushing the said inner gel with hammer mill to obtain pulpy juice;

7. removing pulpy materials from the pulpy juice to obtain de-pulped juice;

8. removing the unwanted low molecular weight chemicals by dialysis method;

9. treating the juice with activated charcoal to remove bitter compounds;

10. adding sweetener and flavoring agents to improve the taste;

11. adjusting the pH of the from 5.5 to below 4.3 by acid regulators like citric acid, malic acid, tartaric acid, preferably citric acid;

12. pasteurizing the beverage to increase its stability;

13. bottling the beverage at warm temperature; and

14. flash cooling.

Example 2:

Process for manufacturing of clear and pure beverage from SafedMusli roots:

The roots of safed musli were loaded in to the stainless steel cleaning tank in plenty of water and agitated the roots by passing air from the bottom of the tank with the help of an air compressor. The water was drained and repeat the washing one more time. By this method the dirt and the soil particles from the outer surface of the roots were removed effectively.

The cleaned roots were soaked in fresh water containing 0.02% calcium oxychloride for 30 minutes to eliminate the microorganisms that are attached on the surface of the roots. Again the roots were washed properly three times in fresh water to remove all residues of calcium and chlorine.

The roots were ground by using a hammer mill with addition of equal amount of hot water (60-65°C).

The root slurry was loaded in to a suitable extractor. The extraction was carried out at 60-70°C for 5 hr with 6 volume of water.

The unwanted tow molecular weight phytochemicals were removed from the juice by dialysis method.

The extract was transferred to a cleaned reactor and charcoalized with required quantity of activated charcoal and filtered through the filter press.

Adjust the brix of the juice to about lx by adding required quantity of de-mineralized water.

Sweetener was added to improve sweet taste of the juice, that may be any one of the sweetening agents such as high pure cane sugar, glucose, fructose, maltose and Stevia reboudiana extract (a non-ca!orie, natural sweetener) was used. Either any one of the sugar source or the combination of two sources were used. Or either one-sugar source along with Stevia reboudiana extract to get appreciable taste was also used. As per the preference of the sweetening agents and the taste requirement, the quantities of the sweetening agents were decided and added in to the juice.

The pH of the juice was 5.5 and it was adjusted to below 4.3 by using any one of the acid regulators like citric acid, malic acid, tartaric acid etc and preferably with required quantity of citric acid.

After addition of desirable flavour, the beverage was subjected to pasteurization. The final volume of the beverage was about 750 kg.

Pasteurizing the juice for sterilization to increase the shelf life of the juice during storage.

Warm filling of Safed Musli beverage in to PET bottles was done with the help of an automatic liquid filling machine. The sealed bottles were subjected to flash cooling for 15 mins (Dipped in cold water).

The final product of the beverage was tested for the following physico-chemical parameters: (Brix value will differ as per the sweetener added)

o Brix: 1.0-1.5%
o pH: 4,21-4.26
o Content of saponins: 0.35-0.45%
o Content of fructo oligosaccharides: 0.45-0.60%
o Acid Value: 0.1-0.2%

The process disclosed in the present invention is the proprietary method of manufacturing of Safed Musli beverage. The process comprises of following steps:

1. Washing of roots in plenty of water with turbulence by compressed air;

2. treating the roots with an antimicrobial agent such as 0.02% calcium oxychloride to eliminate the microorganisms;

3. grinding the roots by using hammer mill with equal amount of hot water;

4. extracting the root slurry with about 15 volume of water at low temperature 60-70°C for 5 hr with 6 volume of water;

5. removing pulpy materials from the juice;

6. removing the unwanted low molecular weight chemicals by dialysis method;

7. treating the juice with activated charcoal to remove bitter compounds;

8. adding sweetener and flavoring agents to improve the taste;

9. adjusting the pH of the from 5.5 to below 4.3 by acid regulators like citric acid, malic acid, tartaric acid, preferably citric acid;

10. pasteurizing the beverage to increase its stability;

11. bottling the Safed Musli beverage at warm temperature; and

12. flash cooling,

Example 3:
Process for Preparation of Aloe vera + SafedMusli combination functional beverage:
Third ready to drink beverage disclosed in this invention is the combination of both Aloe vera and SafedMusli juices as prepared above.

The pure and clear Aloe vera juice and SafedMusli root juice prepared as per the process techniques described hereinabove were mixed in equal volume.

Suitable sweetener was added to the combined juice to improve the sweet taste. Any one of the sweetening agents such as high pure cane sugar, glucose, fructose and/or Stevia reboudiana extract was used. Either any one of the sugar source or a combination of two sources were used. Or either one-sugar source along with Stevia reboudiana extract was used to get appreciable taste. The quantity of the sweetening agents was decided on the basis of taste requirement.

The pH of the combined juice was about 5.2 and it was adjusted to below 4.3 by using any one of the acid regulators such as citric acid, malic acid, and tartaric acid etc. and preferably with required quantity of citric acid.

After addition of the desirable flavour, the juice was subjected to pasteurization.

Warm filling of combined juice in to PET bottles was done with the help of an automatic liquid filling machine. The sealed bottles were subjected to flash cooling for 15 mins (Dipped in cold water).

The final beverage was tested for the following physico-chemical parameters: (Brix value and TDS with differ as per the sweetener added)

o Brix: 4.5-5.6%
o pH: 4.25-4.33
o Content of polysaccharides: 0.2- 0,3%
o Content of saponins: 0.2 - 0.25%
o Content of fructo oligosaccharides: 0.25 - 0.30%
o Content of Acemannan: 0.04 - 0.045%
o Acid Value: 0.1-0.2%

The process as disclosed in the present invention is the proprietary method of manufacturing of Aloe vera + Safed Musli combination functional beverage. The process comprises of following steps:

1. Mixing Aloe vera leaves juice and Safed Musli root juice in equal volume;

2. adding suitable sweetener and flavours to improve the taste;

3. adjusting the pH of the said juice upto 4-3;

4. pasteurizing the beverage to increase its stability;

5. bottling the said functional beverage; and

6. flash cooling.

We Claim,
1. A process for preparing ready to drink herbal beverages comprising treating the herb with the antimicrobial agent prior to collection of the extract/pulp of the herb wherein the herb is selected from Aloe vera and Safed musli or combination thereof.

2. The process for preparing ready to drink herbal beverages according to claim 1, wherein Aloe vera herbal beverage is substantially tree from aloin and its isomers and enriched with acemannan and polysaccharides comprises of following steps:

a. selecting of healthy and matured Aloe vera leaves;

b. washing of Aloe vera leaves in plenty of water with agitation by
compressed air;

c. treating the leaves with an antimicrobial agent such as 0.02% calcium
oxychloride to eliminate the microorganisms;

d. separating yellow sap from the leaves;

e. collecting only the inner gel from the leaves;

f. crushing the said inner gel with hammer mill to obtain pulpy juice;

g. removing pulpy materials from the pulpy juice to obtain de-pulped juice;

h. removing the unwanted low molecular weight chemicals by dialysis
method;

i. treating the juice with activated charcoal to remove bitter compounds;

j. adding sweetener and flavoring agents to improve the taste;

k. adjusting the pH of the from 5.5 to below 4.3 by acid regulators like citric
acid, malic acid, tartaric acid, preferably citric acid;

1. pasteurizing the beverage to increase its stability;

m. bottling the beverage at warm temperature; and

n. flash cooling,

3. The process for preparing ready to drink herbal beverages according to claim 1 wherein Safed Musli beverage is enriched with total saponins and fructo oligosaccharides which comprises of following steps:

a. Selecting of healthy and matured roots;

b. washing of roots in plenty of water with turbulence by compressed air;

c. treating the roots with an antimicrobial agent such as 0.02% calcium
oxychloride to eliminate the microorganisms;

d. grinding the roots by using hammer mill with equal amount of hot water;

e. extracting the root slurry with about 15 volume of water at low
temperature 60-70cC for 5 hr with 6 volume of water;

f. removing pulpy materials from the juice;

g. removing the unwanted low molecular weight chemicals by dialysis
method;

h. treating the juice with activated charcoal to remove bitter compounds;

i. adding sweetener and flavoring agents to improve the taste;

j. adjusting the pH of the from 5.5 to below 4.3 by acid regulators like citric
acid, malic acid, tartaric acid, preferably citric acid; k, pasteurizing the beverage to increase its stability; 1, bottling the SafedMusli beverage at warm temperature; and m. flash cooling.

4. The process for preparing ready to drink herbal beverages according to claim 1, 2 and 3 wherein Aloe vera juice of claim 2 and Safed Musli root juice of claim 3 were mixed in equal volume along with suitable sweetening agent, flavours to improve the taste and aroma of the functional beverage.

5. The process for preparing ready to drink herbal beverages according to claim 4, wherein the pH of the said functional beverage is adjusted upto 4.3 using acid regulators.

6. The process for preparing ready to drink herbal beverages according to 5, wherein acid regulators are selected from citric acid, malic acid, and tartaric acid preferably citric acid.

7. The process for preparing ready to drink herbal beverages according to claims 2, 3 and 4, wherein sweeteners are selected from pure cane sugar, glucose, fructose, maltose and Stevia reboudiana extract.

8, The process for preparing ready to drink herbal beverages according to claims 2, 3 and 4, wherein flavour are selected from apple, cranberry, white grape, orange, lychee, strawberry, lime lemon, pomegranate, vanilla, chocolate, raspberry, pine apple, passion fruit, mango, guava, kiwi, peach, pear, raw mango, Alphonso mango, papaya, musk melon, water melon, cardamom, honey and rose.