The present invention relates to sugar-free nutraceutical composition, comprising non-sugar sweeteners and texture forming agents, and process of preparation thereof.
Ayurveda believes that the 'Rasayanas' are meant to impart long, healthy, disease free life and intelligence. 'Rasayana' aims at maintaining youthfulness, vigour, vitality of the body and keeping away ageing process, senility and debility by maintaining the proper functioning of the cells and rejuvenating the cells. Several recipes for rasayana are presented in Charaka Samhita, which are based on the use of one or more of the three myrobalans fruits (a simple rasayana, triphala, is made by combining all the three). Chyawanprash, is however one of the complex and foremost of all the rasayanas, and especially good for alleviating cough and asthma, its use imparts intelligence, memory, calmness of body, freedom from disease, longevity, strength of the senses, improved digestion and improved complexion. Further it helps in preserving the harmony of the three doshas. Apart from Charaka Samhita, the other formulation details of chaywanprash are disclosed in Bhaishayja Ratnavali, Sharangadhara-Samhita and Ayurvedic formulary.
As per the 2,000 year old recipe from the Charaka Samhita, Chyawanprash, is a mix of 49 powerful ayurvedic herbs with 'amla' (Indian gooseberry) as the base. Today, there are many commercially available recepies for Chyawanprash, ranging in ingredients from a mere 20 or so herbs and spices to 70 or 80 ingredients. These include Himani Sona Chandi Chyawanprash, Dabur Chyawanprash, Baidyanath Chyawanprash, Zandu Chyawanprash, Zandu Kesari Jivan, Maharishi Ayurveda Amrit Kalash, Maharishi Ayurveda Chyawanprash, Jeevan-Anand Chyawanprash, Baidyanath Kesri Kalp Chyawanprash, Dabur Chyawanshakti and Himani Sona Chandi Amritprash.
On an average, the above comprise more than 45% of sugar, thus sugars free Chyawanprashs are high in demand for diabetics and health conscious people. Dabur's Chyawanprakash, Alkem's Jeevanprash and Baidynath's Sugar Free Chyawanprashs are available in the market as sugar-free Chyawanprash for diabetics and health conscious people.
However, these Chyawanprash lacks the taste and texture of the conventional Chyawanprash, so there remains a need to formulate a sugar-free nutraceutical composition, having taste and texture substantially similar to that of the conventional

Chyawanprash, in order to improve compliance. It thus remains the object of the present invention to provide a novel herbal nutraceutical composition with proven pharmacological activities for a special group of diabetics and health conscious people, but with improved taste and texture over the available ones.
Hence in one general aspect there is provided a sugar-free nutraceutical composition having improved taste and texture comprising;
(a) one or more non-sugar sweeteners, and;
(b) one or more texture forming agents.
In another general aspect there is provided a sugar-free nutraceutical composition having improved taste and texture comprising Pradhana Dravya, Samsadhana Dravya, Yamaka Dravya, Prakshep Dravya, wherein the Prakshep Dravya comprises;
(a) one or more non-sugar sweeteners, and;
(b) one or more texture forming agents.
In another general aspect there is provided a sugar-free nutraceutical composition having improved taste and texture comprising Pradhana Dravya, Samsadhana Dravya, Yamaka Dravya, Prakshep Dravya, wherein the Prakshep Dravya comprises;
(a) one or more of sucralose, sorbitol; and
(b) one or more of vidarikand, varahikand, satawari and mulethi.
In another general aspect there is provided a sugar-free nutraceutical composition having improved taste and texture comprising Pradhana Dravya, Samsadhana Dravya, Yamaka Dravya, Prakshep Dravya, wherein the texture forming agents of the Prakshep Dravya is present in the form of a paste.
In another general aspect there is provided a process of preparing Pradhana Dravya wherein the process comprises the steps of;
(a) cooking the amla fruits under steam,
(b) removing the seeds to obtain pulp, and,
(c) frying the pulp with Yamaka Dravya to obtain the thick paste.
In another general aspect there is provided a process of preparing Samsadhana Dravya wherein the process comprises the step of extracting the herbs in the crude/powder form with a suitable solvent.
In another general aspect there is provided a process of preparing Prakshep Dravya wherein the process comprises the steps of;
(a) powdering the herbs, shrubs or species, optionally sieving, and
(b) blending,
(c) mixing the powder blend of step (b) with one or more non-sugar sweeteners and
one or more texture forming agent's paste,
wherein the texture forming agent's paste is prepared by a process comprising the steps of powdering one or more texture forming agents, mixing and frying with Yamaka Dravya to obtain a paste.
In another general aspect there is provided a process of preparing a sugar-free nutraceutical composition wherein the process comprises the steps of mixing Pradhana Dravya, Samsadhana Dravya and Prakshep Dravya.
Chyawanprash or Chyavanprasha or Chyavanprash or Chyawanaprash, is an ancient Ayurvedic health tonic, widely used in India, as a rejuvenative, energizer and immunity booster. This magic elixir is good for all, irrespective of age and gender, and creates a harmonious synergy in the body leading to the better metabolism. It is one of the elaborate ayurvedic products which is indicated for general disorders, and can be useful to people of the different doshic types, and of various origins. The age-old Chyawanprash is regarded as an all-embracing herbal health tonic by one and all, and has become an indispensable part of a healthy family. Chyawanprash offers anti-stress and antioxidant benefits. Chyawanprash's basic ingredient, amla is a rich source of vitamin C and helps in strengthening the immune system and expediting the healing process. Regular intake of Chyawanprash strengthens digestion, absorption and assimilation of food and thus balances stomach acids. This perfect blend of Ayurvedic herbs acts as a cardiac stimulant and helps in smooth functioning of the heart. Chyawanprash further nourishes the brain cells by supporting the nervous system and enhances co-ordination and memory power. The regular intake of Chyawanprash maintains the moisture balance in the lungs and gives new energy to respiratory system. Chyawanprash helps to purify blood by eliminating toxins. Apart from these, it
eliminates wastes from the body without overloading the urinary system. The holistic traditional formula of Chyawanprash improves skin complexion, glow and fights dermal bacterial infection. It promotes hair growth and helps absorption of calcium resulting in strong bones and teeth. It is especially good for alleviating cough and asthma. The anti-oxidant properties of the tonic act against the ageing process and maintain youthfulness. Chyawanprash enhances fertility, keeps menstruation regular and helps to overcome difficulties in conception. It also improves muscle tone by enhancing protein synthesis effectively. Also, Chyawanprash has a potent free-radical scavanging effects, prevents carcinogenesis and mutagenesis, and boosts the immune system in patients undergoing chemotherapy. Chyawanprash without sugar plays an important role in balancing the three doshas i.e. Vata (air), Pitta (fire) and Kapha (water), especially preserving the harmony of the Vata dosha, which according to Ayurveda is the underline cause of diabetes or Madhumeha. It is also used to dispel drowsiness and fatigue, and general weakness in a patient suffering from diabetes.
Sugar-free nutraceutical composition, of the present invention may comprise Pradhana Dravya, Samsadhana Dravya, Yamaka Dravya and Prakshep Dravya.
The term 'Pradhana Dravya' as used herein describes the primary ingredient of the composition and is represented by Amla, also known as amalaki or a tropical gooseberry or Indian thorny currant or Emblica officinalis (Euphorbiaceae), the fruit pulp being the main part used. The 'Amla' may be selected from any form of amla such as amla pishty, amla pulp, fried amla pulp, amla powder, in particular amla pishty. The amla pishty means amla paste or any thick viscous composition of amla. Amla is preserved by an ayurvedic technique of development using lipids to form a paste; the preserved amla is then further cooked with other ingredients to form a nutraceutical composition.
The term 'Samsadhana Dravya' as used herein includes various herbs with specific medicinal properties based on specific marker compounds present in them. The herbs may be used in the form of an extract or a powder, in particular extract. The extract, if used, may be aqueous or organic solvent extract, in particular aqueous extract. The herbs may be used in equal quantities to form the Samsadhana Dravya.
The herbs used to prepare the Samsadhana Dravya may include any herb which may have pharmacological activities such as memory enhancer, antioxidant, anti-depressant, immuno-modulator, adaptogen and health promoter. The herbs may include, but not limited to, Vanshlochan or Bangsolochan or Bambusa arundinacea (Gramineae), Patala or Stereospermum suaveolens (Bignoniaceae), Arani or Agnimantha or Premna integrifolia (Verbenaceae), Gambhari or Gmelina arborea or (Verbenaceae), Bilva or Bel or Aegle marmelos (Rutaceae), Shyonaka or Syonaka or Oroxylum indicum (Bignoniaceae), Gokshura or Gokhru or Tribulus terresteris (Zygophyllaceae), Shalaparni or Salparni or Desmodium gangeticum (Leguminosae), Brahati or Brihati or Solanum indicum (Solanaceae), Kantakari or kantkari or Solanum xanthocarpum (Solanaceae), Kakra-shringi or Rhus succedanea (Anacardiaceae), Draksha or Grapes or Vitis vinifera (Vitaceae), Guduchi or Tinospora cord/folia (Menispermaceae), Haritaki or Terminalia chebula (Comretaceae), Bhuiamla or Bhumiamlaki or Phyllanthus niruri (Euphorbiaceae), Vasaka or Adhatoda vasica (Acanthaceae), Jeevanti or Jivanti, jiwanti or Leptadenia reticulate/Dendrobium macraei (Asclepiadaceae), Kachur or Curcuma zedoaria (Zingiberaceae), Nagarmotha or Mustak or Cyperus rotundus (Cyperaceae),Pushkara or Pishkarmool or Inula racemosa (Asteraceae), Mudgaparni or Phaseolus trilobus (Leguminosae), Mashparni or Termanus labialis (Fabaceae), Kakanasa or Asclepias curassavica /Martynia diandra (Apocynaceae), Vidari or Ipomoea digitata (Convolvulaceae), Punarnava or Boerhavia diffusa (Nyctaginaceae), Kanwal or Lotusor Nelumbium speciosm (Aceraceae), Chandan or Santalum album (Santalaceae), Shatavari or Satavari or Asparagus racemosus (Asparagaceaej, Ashwagandha or Withania somnifera (Solanaceae), Prishparni or Uraria picta or Uraria lagopoides (Leguminosae), Varahikand or Bilaikand or Yam or Tacca aspera or Dioscorea bulbifera (Dioscoreaceae), Brahmi or Bacopa monnieri (Scrophulariaceae), Shankhapushpi or Evolvulus alsinoides (Convolvulaceae), Bala or Khareti or S/'da cord/folia (Malvaceae), Karkatshringi or Pistacia integerrima (Pistaciaceae), Agar or Aquillaria agallocha (Aloeaceae), Vidarikand or Indian kudju or Pueraria tuberosa (Leguminoseae), Shati or Kapur kachri or Hedychium spicatum, Ela or badi ilayaci or bari ilachi or Amomum subulatum (Zingiberaceae), Neelkamal or Nymphaea nouchali/stellata (Nymphaeaceae), Kaknasa, Agnimantha or urni or Clerodendron phlomoides (Verbenaceae), Bara Gokhru or Pedalium murex (Pedaliaceae).
The term 'Yamaka Dravya' as used herein describes the lipid part used to prepare the sugar free nutraceutical composition. The lipids may be selected from any of the fats, oils waxes and phospholipids. Examples of fats include ghee, margarine, butter, cream, and the like, in particular ghee. Examples of oils include cottonseed oil, coconut oil, arachis oil, linseed oil, sunflower oil, soybean oil, olive oil, sesame oil, and the like, in particular sesame oil. Examples of waxes include lanolin, beeswax and the like. Examples of phospholipids include lecithin, in particular soya lecithin. Lipids can bind with lipid-soluble nutrients and helps to penetrate the lipid-based cell membranes of the body. It is thus used to increase the potency of certain herbs by carrying the active components to the interior of the cells where they impart their beneficial effects. The lipid part is mainly used to fry the ingredients to make a paste in order to preserve them.
The term 'Prakshep Dravya' as used herein describes the flavoring or seasoning agents which may have specific medicinal properties based on specific marker compounds present in them, in addition to their basic organoleptic properties. These may include flavoring or aromatic agents, texture forming agents, coloring agents and non-sugar sweeteners. The herbs may be used in the form of an extract or a powder, in particular powder.
The flavoring/aromatic agents, also sometimes known as spices, may include any of the hebrs/medicinal plants containing the essential volatile components such as volatile oil to enhance the aroma of the composition. These may include, but not limited to Pipli or Pippali or Piper longum (Piperaceae), Kesar or Saffron or Kumkum or Crocus sativus (Iridaceae), Chhoti Elaichi or Elattaria cardamomum (Zigiberaceae), Dalchini or Twak or Cinnamomum cassia (Lauraceae), Tejpatra or Tamalpatra or Cinnamomum tamala (Lauraceae), Nagkesar or Mesua ferrea (Clusiaceae), Akarkara or Anacyclus pyrethrum (Asteraceae), Betel or Piper betel (Peperaceae), Rasna or Pluchea lanceolata (Asteraceae), Clove or Myrtus caryophyllus (Myrtaceae), Nilofar or Chota Kanwal or White Water-Lily or Nymphaea lotus (Nymphaeaceae), Turpentine, Juniper, Coriander, Otto of rose, Geranium, Sandalwod, Lavendar, Rosemary, Peppermint, Cinnamon bark, Cumin, Cassia, Lemon, Lemon grass, Spearmint, Caraway, Dill, Clove, Thyme, Ajowan, Horsemint, anise and star anise, Fennel, Eucalyptus, Cajuput, Camphor, Matricaria flowers, Chamomile flowers, Asafoetida, Parsley, Nutmeg, Curry leaves,
Capers, Chenopodium, Mustrard, Wintergreen and bitter almond. The Kumkum is being used in the form of a kumkum paste, made with the help of propylene glycol.
The coloring agents may include any of natural color obtained form the plants selected from the group consisting of Dactylopius coccus, Beta vulgaris, Capsicum annum, Crocus sativus, Cartyamus tinctorius, Curcumin longa, Omosma echiodes, Rubia cordifolia, Pterocarpus santinus, Bixa orellena, Tagetes eretca, Monascus purpurea, Rosea gallica, Papaver rhoeas caramel color, kusum phool, japakusum, manjistha, ratanjyot and the like It may further include carotenes from carrot root and chlorophyll and complexes form leaves.
The texture forming agents may also be known as consistency or mouthfeel or body forming agents. Texture is the mingled experience derived from the sensations of the mucus membrane in the mouth during and/or after ingestion of a food or beverage. It relates to density, moisture, viscosity, surface tension and other physical properties of the food or beverage being taken. These may include any of the mulethi, vidarikand, draksha, varahikand, satawari, pectin, jivak, rishbhak, amla, maltodextrin, natural gums, skimmed milk powder such as milk solids, silicon dioxide and the like.
Mulethi or Licorice or Glycyrrhyza glabra (Papilionaceae/Fabaceae) is a perennial herb and distributed in the sub-tropical and warm temperate regions of the world, chiefly in the Mediterranean countries and China. The main constituents include Glycyrrhizin, Glycyrrhizic acid, and glycyrrhetinic acid. Glycyrrhizin (2-14%) which is 50 times sweeter than sugar provides the characterstic sweet taste to mulethi. Licorice is used to flavor foods, tobacco, drinks, medicines and sweets. It has expectorant action to treat bronchitis and can reduce inflammation, allergies, asthma, gastritis, peptic ulcers, rheumatism, and sore throat. It helps the liver to detoxify drugs and is used for treatment of liver disease. Licorice strengthens the immune system, stimulates the adrenal gland, and is diuretic and laxative.
The main constituents of vidarikand or Indian kudju (Fabaceae) include tuberosin, pterocarpanone-hydroxytuberosone, two pterocarpones-anhydrotuberosin and 3-o-methylanyhydrotuberosin and a coumestan tuberostan, an isoflavone-puerarone and a coumestan puerostan. This herb is used as a general tonic, for headaches, and as an aphrodisiac. The roots are said to be used in medicine as a demulcent and refrigerent
in fevers, as cataplasm for swelling of joints, and as lactagogue. It is also emetic, galactogogue and tonic.
The term 'non-sugar sweeteners' as used herein means sweeteners having no refined sugar (sucrose) in them, and having a low glycemic response as compared to sugar (sucrose). These may also be known as sugar substitutes and include any non-sugar sweetener which is Generally Recognized as Safe (GRAS) by FDA for their use in the food products. These may be divided into natural and artificial non-sugar sweeteners. Examples of the natural non-sugar sweeteners include brazzein, curculin, miraculin, monellin, pentadin, thaumatin, fructose, glycyrrhizin, hydrogenated starch hydrolysates, fructo-oligo-saccharides (fructans, oligosaccharides, oligofructose and inulin), lactitol, mabinlin, maltitol, mannitol, inositol, erythritol, xylitol, sorbitol, stevia, tagatose and the like. Examples of the artificial non-sugar sweeteners includes saccharin, cyclamate, alitame, aspartame, sucralose, neotame and acesulfame potassium and its sodium and calcium salts, aspartame-acesulfame salt, neohesperidine dihydrochalcone, isomalt and the like. One or more non sugar sweeteners may be used, in particular sorbitol, sucralose or mixture thereof. The amount of non sugar sweeteners may vary from about 0.05% to about 0.07% by weight of the sugar-free nutraceutical composition.
The use of these non-sugar sweeteners is highly recommended for diabetics who have difficulty in regulating their blood sugar levels. As these metabolize slowly and undergo slow and incomplete absorption, the rise in blood glucose and insulin response associated with the ingestion of glucose, is significantly reduced when using these non sugar sweeteners as alternatives. Also for a diabetic patient, weight control along with the control of blood glucose is equally important for the management of diabetes. Since the absorption of these non-sugar sweeteners is slow, only a portion of these reach the large intestine, where their metabolism yields only few calories. So the reduced calorie intake with these non-sugar sweeteners is consistent with the objective of weight control.
Further keeping in mind, today's life style where the people are having no time to exercise, but being health conscious, are trying to limit their food calorie intake. The sugar-free nutraceutical composition of the present invention could be a better choice for these groups of people who want to loose weight, or are health conscious to avoid problems associated with excessive energy intake.
Sorbitol, also known as D-glucitol, is a kind of hexabasic alcohol which was first isolated from the Sorbus aucuparia (Rosaceae), but now known to occur in other members of this family and may also be prepared synthetically by catalytic hydrogenation of glucose. It is about 60 percent as sweet as sucrose but with only one-third calories. It is non-cariogenic and has a smooth mouth feel with a sweet, cool and pleasant taste. Sorbitol of the present invention may be used in any of the form such as powder or solution. When used in the solution form, it is preferably an aqueous solution containing 70% (w/v) of sorbitol in water, which is commercially available as Sorbierite®.
Sucralose is a trichlorosucrose derivative and is an artificial sweetener with almost zero calories, and is nearly 600 times sweeter than sucrose.
Sugar-free nutraceutical composition of the present invention may further include preservatives to preserve the composition. Examples of the preservatives include Sorbic acid and its salts, Acetic acid, propionic acid and its salts, benzyl alcohol, phenethyl alcohol, phenoxyethanol, benzoic acid and its salts, methyl paraben and its salts, propyl paraben and its salts, butyl paraben, ethyl paraben, propyl gallate, butylhydroxyanisole, butylhydroxytoluene, palmityl ascorbate, and the like.
Sugar-free nutraceutical composition of the present invention may further include any herbal ingredients used for the treatment of diabetes or Madhumeha. Examples of these herbal ingredients include, but not limited to, Gurmar leaves of Gymnema sylvestre, seeds of Methi or Trigonella foenumgrecum, heartwood of Vijayasar or Pterocarpus marsupium, seeds of Jamun or Eugenia jambolana, radix of Rehmannia glutinosa, radix of Astragalus membranaceus, radix of Pueraria lobata, radix of Trichosanthes kirilowii, rhizomes of Dioscorea opposite, stigma of Zea mays, fructus of Schisandra sphenanthera, Karela or Momordica charantia, Aegle marmelos, Allium cepa, Allium sativum, Annona squamosa and the like.
The nutraceutical composition may be in the form of a jam, jelly, syrup, like molasses, with a bright, sour and spicy taste and it may be used as either taking it straight out of the jar or taking it after applying on to crumpets, scans, home cooked bread and the
like.
In one of the embodiment, Pradhana Dravya may be prepared by a process comprising the steps of;
(a) cooking the amla fruits under steam,
(b) removing the seeds to obtain pulp, and,
(c) frying the pulp with Yamaka Dravya to obtain the thick paste.
In another embodiment, Samsadhana Dravya may be prepared by a process comprising the step of extracting the herbs in the crude/powder form with a suitable solvent.
In another embodiment, Samsadhana Dravya may be prepared by a process comprising the steps of;
(a) powdering the herbs, optionally sieving, and
(b) blending.
In another embodiment, Prakshep Dravya may be prepared by a process comprising the steps of;
(a) powdering the herbs, shrubs and spices, optionally sieving,
(b) blending, and
(c) mixing the powder blend of step (b) with one or more non-sugar sweeteners and
one or more texture forming agent's paste.
In another embodiment, Prakshep Dravya may be prepared by a process comprising the steps of;
(a) extracting the herbs, shrubs and spices in the crude/powder form with a suitable
solvent, and
(b) mixing the extract of step (a) with one or more non-sugar sweeteners and one
or more texture forming agent's paste.
In another embodiment, texture forming agent's paste may be prepared by a process comprising the steps of powdering one or more texture forming agents, optionally sieving and frying with Yamaka Dravya to obtain a paste.
The powder form of one or more texture forming agents may be combined and processed together to form a paste or the individual pastes of one or more texture forming agents may be combined together or the powder form of one or more texture forming agent may be combined with the paste of one or more texture forming agents.
In another embodiment, the sugar-free nutraceutical composition may be prepared by mixing Pradhana Dravya, Samsadhana Dravya and Prakshep Dravya.
The solvent used for extraction of the herbs, shrubs and spices of the present invention may be selected from the group consisting of water, acidulated water, ethanol, and the like, in particular water.
The extraction may be done by conventional processes such as decoction, infusion or maceration, in particular decoction.
The extract may comprise combination of individual extracts of herbs or the combined extract of herbs. The extract of the herbs, may be centrifuged or concentrated before use. The extract of the herbs may be concentrated under evacuated condition or at high temperature to such a consistency which may contain active constituents or their marker constituents in such a concentration or dose so as to show therapeutic effect on the consumer.
The plant parts used in the present invention includes tender parts such as roots, rhizomes, leaves, barks, fruits, flowers. The tender plant parts may be dried in shade at a temperature about 40-45°C before further processing and may be ground fine using conventional means such as milling, sieving.
The fruits may be ripened and used in the form of a pulp and the pulping may be done using conventional techniques. The fruits may be washed, peeled, cored and pitted before use.
The seed products may be selected from dried seeds, roasted seeds and powdered seeds.
he invention is further illustrated by the following examples, which is for illustrative purpose only and should not be construed as limiting the scope of the invention in any way.

(Table Removed)
Procedure:
1. Ingredients 1-34 were powdered and mixed.
2. Coarse powder mixture of step 1 was boiled with sufficient amount of water for
about two hours.
3. The step 2 was repeated and the decoction was collected.
4. Amla fruits were cooked under steam and seeds were removed to get the pulp.
5. The pulp of step 4 was fried with ghee and sesame oil to get a thick paste.
6. Vidarikand and mulethi were sifted through sieve #40 and mixed.
7. The sifted powder mixture of step 6 was fried with ghee to get a thick paste.
8. Kumkum was triturated with propylene glycol to make a paste.
9. Ingredients 39-45 were sifted through sieve #40 and mixed.
10. The sifted powder mixture of step 9 was mixed with kumkum paste of step 8 and
silicon dioxide.
11. Sorbitol solution was heated up to 85-90°C.
12. The decoction of step 3 added to sorbitol solution of step 11.
13.The pastes obtained from step 5 and 7 were added to the mixture of step 12. 14.Maltodextrin, sodium benzoate , sucralose and powder mixture of step 9 were added to mixture of step 13 and mixed.

WE CLAIM:
1. A sugar-free nutraceutical composition having improved taste and texture
comprising:
(a) one or more non-sugar sweeteners and
(b) one or more texture forming agents.
2. The sugar-free nutraceutical composition of claim 1, wherein the composition
comprises Pradhana Dravya, Samsadhana Dravya, Yamaka Dravya, Prakshep Dravya,
wherein the Prakshep Dravya comprises;
(a) one or more non-sugar sweeteners and
(b) one or more texture forming agents.

3. The sugar-free nutraceutical composition of claims 1 or 2, wherein the non-sugar
sweetener is selected from the group consisting of brazzein, curculin, miraculin,
monellin, pentadin, thaumatin, fructose, glycyrrhizin, hydrogenated starch hydrolysates,
fructo-oligo-saccharides (fructans, oligosaccharides, oligofructose and inulin), lactitol,
mabinlin, maltitol, mannitol, inositol, erythritol, xylitol, sorbitol, stevia, tagatose,
saccharin, cyclamate, alitame, aspartame, sucralose, neotame and acesulfame
potassium and its sodium and calcium salts, aspartame-acesulfame salt,
neohesperidine dihydrochalcone, and isomalt.
4. The sugar-free nutraceutical composition of claims 1 or 2, wherein the texture
forming agent is selected from the group consisting of mulethi, vidarikand, draksha,
varahikand, satawari, pectin, jivak, rishbhak, amla, maltodextrin, natural gums,
skimmed milk powder and silicon dioxide.
5. The sugar-free nutraceutical composition of claim 2, wherein the Pradhana Dravya
comprises one or more of amla pulp, fried amla pulp and amla powder.
6. The sugar-free nutraceutical composition of claim 2, wherein the Samsadhana
Dravya comprises one or more of herbs having pharmacological activities, selected
from the group consisting of Vanshlochan or Bangsolochan or Bambusa arundinacea
(Gramineae), Patala or Stereospermum suaveolens (Bignoniaceae), Arani or

Agnimantha or Premna integrifolia (Verbenaceae), Gambhari or Gmelina arborea or
(Verbenaceae), Bilva or Bel or Aegle marmelos (Rutaceae), Shyonaka or Syonaka or
Oroxylum indicum (Bignoniaceae), Gokshura or Gokhru or Tribulus terresteris
(Zygophyllaceae), Shalaparni or Salparni or Desmodium gangeticum (Leguminosae),
Brahati or Brihati or Solanum indicum (Solanaceae), Kantakari or kantkari or Solanum
xanthocarpum (Solanaceae), Kakra-shringi or Rhus succedanea (Anacardiaceae),
Draksha or Grapes or Vitis vinifera (Vitaceae), Guduchi or Tinospora cordifolia
(Menispermaceae), Haritaki or Terminalia chebula (Comretaceae), Bhuiamla or
Bhumiamlaki or Phyllanthus niruri (Euphorbiaceae), Vasaka or Adhatoda vasica
(Acanthaceae), Jeevanti or Jivanti, jiwanti or Leptadenia reticulate/ Dendrobium
macraei (Asclepiadaceae), Kachur or Curcuma zedoaria (Zingiberaceae), Nagarmothan
or Mustak or Cyperus rotundus (Cyperaceae),Pushkara or Pishkarmool or Inula
racemosa (Asteraceae), Mudgaparni or Phaseolus trilobus (Leguminosae), Mashparni
or Termanus labialis (Fabaceae), Kakanasa or Asclepias curassavica I Martynia
diandra (Apocynaceae), Vidari or Ipomoea digitata (Convolvulaceae), Punarnava or
Boerhavia diffusa (Nyctaginaceae), Kanwal or Lotusor Nelumbium speciosm
(Aceraceae), Chandan or Santalum album (Santalaceae), Shatavari or Satavari or
Asparagus racemosus (Asparagaceaej, Ashwagandha or Withania somnifera
(Solanaceae), Prishparni or Uraria picta or Uraria lagopoides (Leguminosae),
Varahikand or Bilaikand or Yam or Tacca aspera or Dioscorea bulbifera
(Dioscoreaceae), Brahmi or Bacopa monnieri (Scrophulariaceae), Shankhapushpi or
Evolvulus alsinoides (Convolvulaceae), Bala or Khareti or Sida cordifolia (Malvaceae),
Karkatshringi or Pistacia integerrima (Pistaciaceae), Agar or Aquillaria agallocha
(Aloeaceae), Vidarikand or Indian kudju or Pueraria tuberosa (Leguminoseae), Shati or
Kapur kachri or Hedychium spicatum, Ela or badi ilayaci or bari ilachi or Amomum
subulatum (Zingiberaceae), Neelkamal or Nymphaea nouchali/stellata
(TMymphaeaceae), Kaknasa, Agnimantha or urni or Clerodendron phlomoides (Verbenaceae), Bara Gokhru or Pedalium murex (Pedaliaceae).
7. The sugar-free nutraceutical composition of claim 2, wherein the Yamaka Dravya comprises one or more of ghee, margarine, butter, cream, cottonseed oil, arachis oil, linseed oil, sunflower oil, soybean oil, olive oil, sesame oil, lanolin, beeswax and lecithin.

8. The sugar-free nutraceutical composition of claim 2, wherein the Prakshep Dravya
further comprises flavoring or aromatic agents and coloring agents.
9. The sugar-free nutraceutical composition of the any of the preceding claims, wherein
the texture forming agents are present in the form a paste, prepared by a process
comprising the steps of powdering the texture forming agents, mixing and frying with
Yamaka Dravya to obtain a paste.
10. A sugar-free nutraceutical composition having improved taste and texture and
process of preparation thereof, as described and illustrated in the examples herein.