FORM 2
THE PATENT ACT 1970
(39 OF 1970)
&
THE PATENTS RULES, 2003
COMPLETE SPECIFICATION
(See section 10 and rule 13)
TITLE OF THE INVENTION : Process for preparing flavour for
smoking in Hookah.
NAME OF APPLICANT : RANGOONWALA, Mustafa
ADDRESS OF APPLICANT : Al Aziz Palace, 17th Floor, Flat No.
1702, Jail Road Dongri, Charnull, Mumbai - 400009 Maharashtra, India.
FIELD OF THE INVENTION:
The present invention relates to the field of flavour for smoking in hookah and a process for preparing the same.

BACKGROUND OF THE INVENTION:
A hookah is a single or multi-stemmed instrument for vaporizing and smoking flavoured tobacco in which the vapor or smoke is passed through a water basin before inhalation. This water basin is often glass based. Depending on the placement of the coal above the tobacco, a hookah can be used to produce smoke by burning the tobacco or used to create water vapor by melting it at a lower temperature. When a water pipe is used to produce smoke it is usually referred to as hookah which means "Shisha" in Arabic.
US Patent 4156431 describes smoke processing in which an unsulfonated cross-linked polystyrene, silicic acid and a binder comprise a tobacco smoke filter for removing essentially all nitrosamines and secondary a mines from the tobacco smoke passing through the tobacco filter attached to the normally unlighted end of the cigarette.
US Patent 3965911 discusses a smoking mixture which is a tobacco substitute based smoking mixture including protein as an ingredient to give the smoke from the mixture of flavor resembling mat of tobacco.
US Patent 4534372 discloses a smoking product which is a combustible smoking material having a color other than that of conventionally cured tobacco leaves is coated with finely divided, toasted cereal grain to impart a tobacco-like brown color to the combustible smoking material.
US Patent 4397321 provides smoking preparations which are tobacco and non-tobacco smoking compositions which deliver smoke of reduced tar and nicotine content, and with a substantially reduced carbon monoxide content. In one of its embodiments this invention provides smoking preparations which contain a combustible filler, and uniformly dispersed therein a catalyst composition consisting of a fine ash, and (b) a transition metal compound.
US Patent 5740817 gives a process for treating smoking material comprising the steps of (i) heating smoking material having a moisture content of from 5 to 75% by weight at a temperature of from 70° to 220° C. at about or above atmospheric pressure in the presence of air and (ii) reducing the pressure on the heated smoking material to a level of from 0.1 to 50 kPa at a rate such that the water contained within the smoking material evaporates causing the smoking material to expand, the smoking material being heated during pressure reduction to accelerate water evaporation.

US Patent 3965911 relates to a smoking mixture which is a tobacco substitute based smoking mixture including protein as an ingredient to give the smoke from the mixture of flavor resembling that of tobacco.
WIPO Patent Application WO/2007/068309 describes a smoking article comprises a distal end which, in use, contains a smoke producing substance. A proximal end has smoke drawn from it during smoking. At least one channel is provided which runs from the proximal end to at least part way towards the distal end. At least one vent hole is arranged such that an airflow path is defined through the vent hole, via the channel and to the proximal end of the smoking article. A smoke supplement composition is housed along the airflow path, such that, when the smoking article is smoked, air is drawn along the airflow path and over the composition so that the composition becomes air born and isdelivered to the smoker.
Indian Patent Application 591/MUM/2005 provides a novel smoking composition and beedies made using thesmoking composition. Bagasse is recommended as the smoking material withoutthe use of any binders. Various both natural and synthetic are added to improve thequality of smoke and impart good smell. A method of making the smokingcomposition and the beedi are also disclosed. Indian Patent Application 4097/DELNP/2004 discloses a method of promoting smoking cessation which uses feboxctine in combination with a smoking-cessation enhancingagent for promoting smoking cessation. Also disclosed is a composition comprising reboxetine and a smoking-cessation enhancing agent for use forpromoting smoking cessation. Examples of the smoking-cessation enhancingagents include nicotine, an antidepressant, a nicotine receptor antagonist, and anopioid antagonist. Indian Patent Application 1263/DEL/1997 gives a process for the preparation of improved fibrous activated carbon useful for thefiltration of carcinogenic vapours in tobacco based smoking devices byimpregnating fibrous activated carbon with water of the type as herein describedby conventional methods, subjecting the resultant water impregnated fibrousactivated carbon to vacuum at a pressure in the range of 1 to 0.0001 ton- for aperiod of at least 10 minutes at a temperature in the range of 200-700OC to obtainthe improved activated carbon.
A number of flavours of hookah are available according to the choices of the people. However new flavour of hookah which is appreciated by one and all is the need of the day.

OBJECT OF THE INVENTION:
The main object of the invention is to provide for a process for preparing flavour for smoking in hookah which would be appreciated by hookah lovers.
Another object of the invention is to provide for a process for preparing flavour for smoking in hookah which comprises of dried rose petals, sorbitol, glucose, glycerine, heavy paraffin, fructose powder, preservative, essence and dates.
Still another object of the invention is to provide for accurate quantities of the ingredients to prepare the flavour for smoking in hookah.
Yet another object of the invention is to provide for a method to mix and process these ingredients to prepare the flavour for smoking in hookah.
SUMMARY OF THE INVENTION:
The present invention is a process for preparing flavour for smoking in hookah which would be appreciated by hookah lovers. This flavour comprises of dried rose petals, sorbitol, glucose, glycerine, heavy paraffin, fructose powder, preservative, essence and dates. All these ingredients are taken in requisite quantities and mixed properly by an appropriate method to obtain the desired flavour of choice.
DETAILED DESCRIPTION:
The nature of the invention and the manner in which it is performed is clearly described in the specification. The invention has various components and they are clearly described in the detailed description.
Hookah smoking in India is common since ages. During the Mughal era in India, hookah smoking was considered a royal symbol and was enjoyed only by the emperors and the rich. But in the past couple of decades hookah smoking has become a style statement for the younger generation. This has led to the cropping up of hookah bars throughout India which have become favourite hangouts among teenagers and college goers. So after remaining submissive for centuries, hookah smoking has again risen. People now have started smoking flavoured hookah as per their choices as the suppliers have provided them with a variety of flavours.
The present invention is a process for preparing flavour for smoking in hookah which includes a combination of rose petals and dates along with essence and various other ingredients to provide a unique flavour to the hookah. The ingredients of the

present invention include dried rose petals, sorbitol, glucose, glycerine, heavy paraffin, fructose powder, preservative, essence and dates.
Dried rose petals serve many purposes. They provide an intoxicating fragrance to potpourri and satin sachets, add color to indoor decorations and create romantic confetti for weddings. Some of the most popular uses for dried rose petals are crafts, gifts, home decor and special events. Dried petals from organically-grown roses are used to flavor oils and vinegars or are added to salads and other recipes.
Sorbitol, also known as glucitol, is a sugar alcohol, which the human body metabolizes slowly. It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes.
Glucose, also known as D-glucose, dextrose, or grape sugar is a simple monosaccharide found in plants. It is one of the three dietary monosaccharides, along with fructose and galactose, that are absorbed directly into the bloodstream during digestion. An important carbohydrate in biology, cells use it as the primary source of energyand a metabolic intermediate. Glucose is one of the main products of photosynthesis and fuels for cellular respiration.
Glycerine (or glycerol) is a simple polyol (sugar alcohol) compound. It is a colorless, odorless, viscous liquid that is widely used in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature. The glycerol backbone is central to all lipids known as triglycerides. Glycerol is sweet-tasting and of low toxicity.
Heavy paraffin is a mineral oil which is very dense and heavy in weight. It has a number of medicinal and cosmetic uses along with its use in the food industry. It is also used as fuels.
Fructose, or fruit sugar, is a simple monosaccharide found in many plants, where it is often linked to glucose forming sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion. Pure, dry fructose is a very sweet, white, odorless, crystalline solid and is the most water-soluble of all the sugars. From plant sources, fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables. In plants, fructose may be present as the monosaccharide or as a molecular component of sucrose, which is a disaccharide.
A preservative is a naturally occurring or synthetically produced substance that is added to products such as foods, pharmaceuticals, paints, biological samples, wood, etc. to prevent decomposition by microbial growth or by undesirable chemical

changes. Preservatives can be divided into two types, depending on their origin. Class I preservatives refers to those preservatives which are naturally occuring, everyday substances. Examples include salt, honey and wood smoke.Class II preservatives refer to preservatives which are synthetically manufactured.
Flavororflavour is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat as well as temperature and texture, are also very important to the overall Gestalt of flavor perception. The flavor of the food, as such, can be altered with natural or artificial flavorants, which affect these senses.
Dates also known as Phoenix dactylifera is a palm in the genus Phoenix, cultivated for its edible sweet fruit. Although its place of origin is unknown because of long cultivation, it probably originated from lands around Iraq. Dry or soft dates are eaten out-of-hand, or may be pitted and stuffed with fillings such as almonds, walnuts, candied orange and lemonpeel, tahini, marzipan or cream cheese. Dates can also be chopped and used in a range of sweet and savory dishes and dessert items. Date nut bread, a type of cake, is very popular in the United States, especially around holidays. Dates are also processed into cubes, paste called '"ajwa", spread, date syrup or "honey" called "dibs" or "rub" in Libya, powder (date sugar), vinegar or alcohol. Recent innovations include chocolate-covered dates and products such as sparkling date juice, used in some Islamic countries as a non-alcoholic version of champagne, for special occasions and religious times such as Ramadan.
The present invention uses all the above mentioned ingredients in the following proportions:
Dried rose petals (Pink, red, white etc.): 1 kg Sorbitol: 400 gms Glucose: 500 gms Glycerine: 1 kg Heavy Paraffin: 2% Fructose powder: 300 gms Preservative: 5 ml Flavours (essence): 5% Dates: 200 gm + 500 gm

The process for the preparation of the flavour of hookah for smoking using the above ingredients comprises of steps which are as follows:
Step 1: Preparing the rose petals
(a) 1 kg rose petals are dried in a tub.
(b)400 gms of sorbitol is added to the rose petals and left for 8 hours.
Step 2: Preparing the liquid mix
(a) For making the liquid mix, pastes of 1 kg glycerine, 500 gm glucose, 300 gm
fructose and 5 ml preservative are prepared. (b)All the ingredients mentioned in 2(a) are mixed one by one and the final
mixture is mixed for half an hour. All these ingredients are allowed to mix in a
drum.
Step 3: Preparing of paste of dates
(a) After this liquid mix is ready, 500 ml of this liquid mix is taken and 200 gms dates are added to it. This mixture is left for 12 hours.
(b) After 12 hours the dates are removed and the mixture is mixed with a special grinding machine to make a thick paste.
Step 4: Preparation of final product
(a) For making the final product, 1 kg dried rose petals are taken to which 5% flavours are added along with 1 kg 500 gm liquid mix.
(b) The above three ingredients are mixed properly so that no dried part remains.
(c) 500 gm paste of dates is added to the above mixture and mixed properly.
(d)2% heavy paraffin is added to this mixture and it is packed in an air-tight box
for 12 hours for maturation. (e) After 12 hours the product is ready as a flavour to be smoked in a hookah.
Thus the present invention is prepared as per the above mentioned steps. The final product is a flavour to be smoked in a hookah which will find great appreciation and popularity among hookah smokers. The likely most important part of the present

invention that is free from tobacco & nicotine. Hence leaving behind the hazards of consumption on physical human life.
Although the preferred embodiment as well as the method and use have been specifically described in the description, it should be understood that variations in the preferred embodiment could be achieved by a person skilled in the art without departing from the spirit of the invention. The invention has been described with reference to specific embodiment which is merely illustrative and not intended to limit the scope of the invention as defined in the claims.

CLAIMS-
I claim,
1. A process for preparing flavour for smoking in hookah comprises dried rose petals, sorbitol, glucose, glycerine, heavy paraffin, fructose powder, preservative, essence and dates.
2. The process for preparing flavour for smoking in hookah as claimed in claim 1 wherein the process comprises the following steps:
Step 1: Preparing the rose petals
(a) drying rose petals in a tub;
(b) adding sorbitol to these rose petals and leaving for a fixed time;
Step 2: Preparing the liquid mix
(a) preparing pastes of glycerine, glucose, fructose and preservative;
(b) mixing all the ingredients mentioned in 2(a) one by one and mixing the final mixture for half an hour and allowing this mixture to mix in a drum;
Step 3: Preparing of paste of dates
(a) taking a portion of the liquid mix, adding dates to it and leaving the mixture for a fixed time;
(b) removing the dates and mixing with a special grinding machine to make a thick paste;
Step 4: Preparation of final product
(a) taking dried rose petals and adding flavour to it along with the liquid mix;
(b) mixing the above ingredients properly so that no dried part remains;
(c) adding the paste of dates to the above mixture and mixing properly;
(d) adding heavy paraffin to this mixture and packing it in an air-tight box for a fixed time for maturation; and
(e) being ready of the flavour to be smoked in a hookah.
3. The process for preparing flavour for smoking in hookah as claimed in claim 2
wherein in step 1(a), 1 kg rose petals are taken.

4. The process for preparing flavor for smoking in hookah as claimed in claim 2 wherein in step 1(b), 400 gms of sorbitol is added to the rose petals and they are kept for 8 hours.
5. The process for preparing flavor for smoking in hookah as claimed in claim 2 wherein in step 2(a) 1 kg glycerine, 500 gm glucose, 300 gm fructose and 5 ml preservative are used.
6. The process for preparing flavor for smoking in hookah as claimed in claim 2 wherein in step 3(a), 500 ml of the liquid mix is taken to which 200 gm of dates are added and the mixture is left for 12 hours.
7. The process for preparing flavor for smoking in hookah as claimed in claim 2 wherein in step 4(a) 1 kg dried rose petals are taken to which 5% flavours are added along with 1 kg 500 gm liquid mix.
8. The process for preparing flavor for smoking in hookah as claimed in claim 2 wherein in step 4(c), 500 gms paste of dates is added.
9. The process for preparing flavor for smoking in hookah as claimed in claim 2 wherein in step 4(d), 2% heavy paraffin is added and the time for maturation is 12 hours.
10.The process for preparing flavor for smoking in hookahsubstantially herein described with reference to the foregoing description.