Field of invention:
The present invention relates to the mouth freshener composition comprising areca nuts, starch, mannitol, maltodextrin, guar gum, slaked lime, olive oil, glycerine, spices and flavouring agent.
Background of the invention:
Oral cancer has been traditionally described as a major form of cancer in India although on the basis of cancer registry data, it was thought that the incidence has decreased. There are several recent reports in the literature, however, predicting an increase in mouth cancer incidence in India. This prediction is based upon observation of an increasing prevalence of oral submucous fibrosis, especially in younger individuals, caused by gutka, an industrially manufactured food item. A comparison of the age distribution of recently reported oral submucous fibrosis cases and incident cases reported in the past clearly establishes that the disease is now occurring at much younger ages.
In addition to a major life threatening disease—mouth cancer—caused by oral use of any tobacco product, gutka causes another serious disease: oral submucous fibrosis (OSF). In this disease, fibrous bands develop in the mouth, mucosae lose their elasticity, and the ability to open the mouth reduces progressively. The most serious aspect of the disease is that it has a very high potential for cancer development: the relative risk is almost 400 times that of a non-user.
There have been some attempts to curb and regulate gutka promotion and use. In one such attempt, public interest litigation to ban the substance was filed in a state high court. The high court's judgment directed the central government to find out whether gutka was a dangerous product. The Central Committee on Food Standards duly conducted hearings and investigations and concluded that it was a dangerous food product. The committee recommended an outright ban.
The pan masala (betal quid) and pan masala mixed with tobacco or nicotine popularly called Gutkha are widely consumed orally in India and South East Asia. A typical pan masala consist of betal nuts which are coated with a blend of lime, katha and magnesium carbonate with the help of light liquid petroleum (LLP). Cardamom, clove and other spices known to
l

the industry are admixed with to give mouth freshening feel. These are packed in small sachets and are sold openly in India.
The consumption of pan masala and gutkha (betel quid with tobacco) is considered harmful to health thereof; consumption of pan masala with and without tobacco is being discouraged on health grounds which are considered to be harmful by world Health organization (WHO). The tobacco is a well known and well established agent responsible for oral cancer and the use of gutkha is correlated with increasing oral cancer in India and worldwide. The magnesium carbonate in pan masala is correlated with hyper magnesia and is also correlated with promoting cancer. The presence of magnesium, arsenic and lead in pan masala is a big risk to human help. The LLP is not permitted in food items and as per the Supreme Court of India, pan masala and gutkha are covered under food category.
Commercially prepared pan masala or gutkha is prepared using betel nuts with 3 to 7% of katha, 4 to 6 % magnesium carbonate along with spices like cardamom, clove, etc along with flavouring agents. The coating of the dry mixture of katha, magnesium carbonate and other ingredient is carried out using 1 % light liquid petroleum. The material is packed in the range of 1 to 2 gm in plastic pouches (now banned) and is ready for oral human consumption with toxic magnesium carbonate and LLP.
The object of the present invention is to avoid use of banned items: the magnesium carbonate and light liquid petroleum (LLP) in a pan masala mix but still provide the feel of chewing a pan masala with freshening and euphoric effect by formulating it with naturally occurring and item permitted in food and fit for human consumption (considered GRAS).
Summary of the Invention:
The present invention is directed to the mouth freshener composition comprising:
60 to 90% by wt. Areca nuts,
0.2 to 1% by wt. Olive oil,
0.2 to 1% by wt. Glycerine,
3 to 10% by wt. Starch,
2 to 11% by wt. Katha,
2.0 to 6% by wt. Guar gum,
2.0 to 6% by wt. Mannitol
1.0 to 5% by wt. Slaked lime,
2

Optionally comprising 0.5 to 6% by wt sorbitol, maltodextrine, spices and flavouring agent.
The invention further provides the process of preparing the method of the said mouth freshener composition comprising the steps of:
- activating the areca nut by blending with the mixture of olive oil, glycerol and spices;
- mixing starch, mannitol, guar gum, slaked lime, sorbitol, maltodextrin, and flavouring agent to obtain a powdered mixture;
- adding the predetermined amount of activated areca nut to the said powdered mixture and blending the entire mixture so as to obtain the granules of the moth freshener composition.
Description of the Invention:
The present invention relates to a herbal based mouth freshener and the process of preparing thereof.
Gutkha being an item of human consumption and the use of magnesium carbonate and light liquid petroleum in food items is not permitted. Therefore, the primary objective of the present intention was to develop a pan masala with areca nut and other food additives. The embodiment of the present invention only includes permitted food and chemicals "Generally Recognized as Safe" (GRAS).
In order to confer a slow and sustained presence of mouth freshening, it is necessary that gums should be included which bind the entire component together and make it slow release. The carbohydrate polymers such as starch and cellulose block the release of spices from the betal nuts. The mouth cavity must have a cool feel during and after the process of chewing and it should have a thirst neutralizing effect. Finally magnesium carbonate use as an anti-caking agent has to be totally avoided. The present invention does not include the banned magnesium carbonate in coating betal nuts to make pan masala.
The mouth freshener composition of the present invention comprising:
- 60 to 90% by wt. areca nuts,
- 0.2 to 1% by wt. olive oil,
- 0.2 to 1% by wt. Glycerine,
- 3 to 10% by wt. Starch,
3

- 2 to 11% by wt. Katha,
- 2.0 to 6% by wt. mannitol
- 2.0 to 6% by wt. Guar gum,
- 1.0 to 5% by wt. Slaked lime,
- optionally 0.5 to 6% by wt sorbitol, maltodextrine, spices and flavouring agent.
Preferably, Areca nut (supari) is in the range of 80 to 87% by weight.
Preferably, starch is in the range of 2% to 5 % by weight.
Preferably, mannitol is in the range of 0.5 to 1% by weight.
Preferably, sorbitol is in the range of 0.5 to 1% by weight.
Preferably, guar gum is in the range of 0.5% to 3% by weight.
Preferably, maltodextrin taken in the range of 0.5% to 1% by weight.
Preferably, microcrystalline cellulose is in the range of 0.5% to 1% by weight.
Preferably, olive oil is in the range of 0.5% to 1% by weight.
Preferably, glycerine is in the range of 0.5 to 1% by weight.
In the process of the present invention, a blend of oils extracted from spices, known to industry and flavouring agents are imbibed onto betal nut followed by covering it with olive and glycerine. This provided freshening effect as well cooling sensation to mouth cavity. The flavoring material can be of wide range and by way of example; it may be a mint flavor such as spearmint, peppermint, oil of wintergreen, etc. Also usable are fruit flavors or other flavorings such as vanillin, menthol, eucalyputus oil or combinations of flavorings. The flavours are used in the range of 0.5 to 1%.
Mannitol does not stimulate an increase in blood glucose, and is therefore used as a sweetener in chewing gums. It also has a low glycemic index, making it a low carbohydrate.
4

When mannitol is completely dissolved in a product, it induces a strong cooling effect. Also, it has a very low hygroscopicity- it does not pick up water from the air until the humidity level is 98%. Thus it acts as an anticaking agaent. This makes mannitol very useful as a coating for hard candies, dried fruits, and chewing gums, and it is often included as an ingredient in candies and chewing gum. The pleasant taste and mouth feel of mannitol also makes it a popular excipient for chewable tablets. In oral doses larger than 20 g, mannitol acts as an osmotic laxative, and is sometimes sold as a laxative for children.
Sorbitol, or glucitol, is a sugar alcohol that occurs naturally in fruits and berries. Yet, the content of sorbitol varies and some fruits have a higher content than others. Sorbitol it is often used as an artificial sweetener in sugar-free candies, soft drinks and chewing gums. It has about one-third less calories than sucrose or common table sugar, making it a popular choice.
Maltodextrin is a food additive the U.S. Food and Drug Administration has approved for its "Generally Recognized as Safe" (GRAS) list. The additive is mixed with a number of foods as a thickening agent, as an agent to create bulk in foods and a viscsity builder. Maltodextrin is used in food to create bulk in foods that have a liquid or gelatin-like texture. When added to foods such as salad dressings or instant pudding, maltodextrin helps to reduce their viscosity, making them thicker. Other foods that may contain maltodextrin for this purpose include canned fruits, desserts, protein shakes, instant pudding and sauces. If maltodextrin is used to thicken these products, it should be listed on the nutrition label of your food. Because maltodextrin is derived from real food, it does contain calories ~ about 4 calories for every gram added.
Starch is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. This polysaccharide is produced by all green plants as an energy store. It is the most common carbohydrate in the human diet. Starch is the most common carbohydrate in the human diet and is contained in many staple foods. The major sources of starch intake worldwide are the cereals (rice, wheat, and maize) and the root vegetables (potatoes and cassava). Many other starchy foods are grown, some only in specific climates, including acorns, arrowroot, arracacha, bananas, barley, breadfruit, buckwheat, canna, colacasia, katakuri, kudzu, malanga, millet, oats, oca, Polynesian arrowroot, sago, sorghum, sweet
5

potatoes, rye, taro, chestnuts, water chestnuts and yams, and many kinds of beans, such as favas, lentils, mung beans, peas, and chickpeas.
Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. As an additive for food processing, food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and pastas.
Mean intake of dietary microcrystalline cellulose in the USA has been estimated to range from 2.7 g/person per day (children 2 years of age) to 5.1 g/person per day (young adult males). For heavy consumer intake of microcrystalline cellulose (90th percentile) the values are 5.4 to 10.2 g/person per day for the same age groups.
The mean intake of dietary microcrystalline cellulose in the United Kingdom has been estimated as 0.65 g/person per day. The highest mean intake, 0.90 g/person per day, was for children aged 10-11 (the youngest group for which data were available). For heavy consumer intake of microcrystalline cellulose (90th percentile) the values ranged from 1.13 gm/person per day for adults age 16-24 to 1.83 gm/ person per day for males age 10-11.
The base of pan masala is betel nut. The pre- perfumed betal nut is then coated with mixture of powder prepared as follows:
In one of the embodiment of the present invention, betel nuts were imbibed with a blend of spices and permitted flavours and olive oil and glycerine. A dry powder whose composition is given in example I was added 12% (w/w) over the betal nuts and mixed. The composition of dry powder was as follows are coated with a dry powder of mixture prepared using a formulation as presented in example I.
EXAMPLE I: Ingredient of coating dry powder in gm per cent
Starch : 40.0%
Guar Gum : 30.0%
Sorbitol : 10.0%
Mannitol : 6.0%
6

Slaked lime : 10.0%
In another embodiment of the present invention, betal nuts were imbibed with a blend of spices and permitted flavours and olive oil and glycerine. A dry powder whose composition is given in example II was added 12% (w/w) over the betal nuts and mixed. The composition of dry powder was as follows are coated with a dry powder of mixture prepared using a formulation as presented in example II.
EXAMPLE II: Ingredient of coating dry powder in gm per cent
Starch : 30.0%
Guar Gum : 30.0%
Sorbitol : 10.0%
Maltodextrin : 10.0%
Cellulose : 10.0% (microcrystalline cellulose)
Slaked lime : 10.0%
In yet another embodiment of the present invention, betal nuts were imbibed with a blend of spices and permitted flavours and olive oil and glycerine. A dry powder whose composition is given in example III was added 14% (w/w) over the betal nuts and mixed. The composition of dry powder was as follows are coated with a dry powder of mixture prepared using a formulation as presented in example III.
EXAMPLE III: Ingredient of coating dry powder in gm per cent
Starch : 40.0%
Guar Gum : 20.0%
Katha Powder : 40.0%
Sorbitol : 10.0%
Maltodextrin : 10.0% Slaked lime : 10.0%
In yet another embodiment of the present invention, betal nuts were imbibed with a blend of spices and permitted flavours and olive oil and glycerine. A dry powder of the composition given in example IV was added 14% (w/w) over the betal nuts previously imbibed with spice blends, olive oil and glycerine and mixed. The composition of pan masala was is as given in t example IV.
7

EXAMPLE IV: Composition of Pan Masala and its Ingredient in gm per cent
Betal nuts : 86.50%
Starch : 4.0%
Katha : 3.0%
Guar Gum : 2.5%
Sorbitol : 1.0%
Mannitol : 0.5%
Maltodextrin : 0.5%
Slaked lime : 1.0%
Olive Oil : 0.5%
Glycerine : 0.5%
8

We claim
1. The mouth freshener composition comprising:
- 60 to 90% by wt. Areca nuts,
- 0.2 to 1% by wt. Olive oil,
- 0.2 to 1% by wt. Glycerine,
- 3 to 10% by wt. Starch,
- 2 to 11% by wt. Katha,
- 2.0 to 6% by wt. Guar gum,
- 2.0 to 6% by wt. Mannitol
- 1.0 to 5% by wt. Slaked lime,
- optionally 0.5 to 6% by wt sorbitol, maltodextrine, spices and flavouring agent.

2. The composition as claimed in claim 1, wherein Areca nut (supari) is in the range of 80 to 87% by weight.
3. The composition as claimed in claim 1, wherein starch is in the range of 2% to 5 % by weight.
4. The composition as claimed in claim 1, wherein mannitol is in the range of 0.5 to 1% by weight.
5. The composition as claimed in claim 1, wherein sorbitol and microcrystalline cellulose are in the range of 0.5 to 1% by weight.
6. The composition as claimed in claim 1, wherein guar gum is in the range of 0.5% to 3% by weight.
7. The composition as claimed in claim 1, wherein maltodextrin taken in the range of 0.5% to 1% by weight.
8. The composition as claimed in claim 1, wherein olive oil is in the range of 0.5% to 1% by weight.
9. The composition as claimed in claim 1, wherein glycerine is in the range of 0.5 to 1%
by weight.

10. The process of preparing the said mouth freshener composition comprising the steps of:
- activating the areca nut by blending with the mixture of olive oil, glycerol and
spices;
- mixing starch, mannitol, guar gum, slaked lime, sorbitol, maltodextrin, and
flavouring agent to obtain a powdered mixture;
- adding the predetermined amount of activated areca nut to the said powdered mixture and blending the entire mixture so as to obtain the granules of the moth freshener composition.