Field:-

The pan masala / and herbal based mouth freshener are various types are available for mouth refreshing and its preparations are well known and a prominent amongst the known mouth refreshing preparation are pan masala.

The pan masala consumption of tobacco and betel nuts are considered harmful to health thereof, consumption of pan masala with and without tobacco is being discouraged on health grounds which is considered to be harmful by world Health organization (WHO) presently available pan masala as well as gutka contains betel nuts and tobacco have adverse impact on the consumers and the world Health Organization has found that continued consumption of these composition containing betel nuts leads to oral cancer as indicated by world Health Organization. After putting vast efforts it has found out a mouth refresher replacing betel nuts its harm less if consumes on regular basis.

Back ground:-

There is no similar or equivalent prior art is available therefore the present invention is new

Objects

An important object of the present invention avoids the problem associated with prior art such as having betel nut, is being replaced with an ingredient to avoid cancer incident while consuming the alleged composition.

Further very important object of the present invention is that, while removing betel nut, the taste of mouth refresher could not be changed, it gives same synergistic properties of mouth refresher with substituting equivalent article in the composition Further very important object of the present invention is that the consumption of herbal mouth refresher of the present invention having agro based material, and therefore , its consumption is harm less and has no side effects even at large consumption,

Description of the invention

The present invention relates to a herbal based mouth freshener and the process of preparing thereof, comprising of tapioca, potato, herbs, dalchini, lavanga ( clove), elaichi, kapur karchari, sugandh mantri, Balchad, Akalkara, suffed mulsi, kulingin, kababchini, mulethi, javantri leaves, Black pepper, lindi pepper and applying the mixer of the glycerin, propylene glycol honey, sugar, syrup, menthol, kesar (saffron) and natural and synthetic perfumes so as to make it paste form, further the paste form consisting of katha powder and calcium carbonate are coated, manually mixed properly and preserving the resultant mixture in a closed room temperature for 24 hours.

The following three groups of herbal materials are prepared separately to make herbal mouth freshener comprising, A) Agro-based materials and preparation B) herbal composition C) liquid compound,

Preparation of agro based materials consisting of tapioca taken in the range of 400gr to 800 gram 30% to 62% by weight of the composition , potato taken in the range of 150 gm to 800 gm 14 to 48% by weight of the composition, a herbal products comprising of dalchini 3 to 10 gm, 2 to 10% by weight of the composition clove (Lavanga ) 3 to 10 gm, Elaichi 2 - 8 gm, kapur kachari 4 to 12 gm, Sungandh mantri 3 to 10 gm, Balchad 2 to 7 gm, Akalkara 2 to 7 gm, Saffed Mulsi 2 to 7 gm, Kulingin 8 to 16 gm, Kabab chini 3 to 10 gm, Mulethi 3 to 10 gm, Javantri Leaves 2 to 8 gm, Black pepper 2 to 7 gm, Lindi pepper 2 to 7 gm,

Liquid base compounds have been used to make composition in liquid or semi liquid or solid form, such as

Preparation of liquid material using the following ingredients such as propylene glycol 3 to 10 gm, honey 3 to 10 glycerin 1 to 4 gm, Sugar Syrup 7 to 18 gm, Menthol 1 to 6 gm, Saffron 0.05 to 0.40 gm, Natural and synthetic perfumes 2 to 7gr, Katha Powder 75 to 200gm, used as a anti caking agent, Calcium carbonate 15 to 40 gm,

The process of preparation of herbal mouth freshener comprising the following steps,

A) taking dried agro material in desired quantity such as tapioca, and potato, cleaned it properly and cut into small pieces, the cut pieces are roasted using oven at 100 degree centigrade temperature , after heating the material allowed to cool down to 4OC temperature which is ready for further process,

B) further all herbal spices such as here described were taken and cut into small pieces to grind to make a powder form, the resultant powder is ready for further process,

C) a liquid materials such as here described are mixed manually to make paste from, the paste compound consisting katha powder and chana are coated manually to the herbal spices to coat, at room temperature further the coated composition mixed with agro-based materials to male herbal based mouth freshener mixed properly ,, preserved at room temperature for 24 hours.

The resultant herbal based mouth freshener gives synergistic properties without having the betel nut.

Example-1

Taking tapioca 600 gram by weight of the composition, potato taken 400gm by weight of the composition, a herbal products comprising of dalchini 6 gm, by weight of the composition clove (Lavanga) 6 gm, Elachi 4 gm, kapur kachari 8 gm, Sungandh mantri 6 gm, Balchad 3 gm, Akalkara 3 gm, Saffed Mulsi 3 gm, Kulingin 12 gm, Kabab chini 6 gm, Mulethi 6 gm, Javantri Leaves 4 gm, Black pepper 3 gm, Lindi pepper 3 gm,

Aliquid material of the following ingredients such as propylene glycol 6 gm, honey 6 gm, glycerin 2 gm, Sugar Syrup 12 gm, Menthol 3 gm, 0.15gm, Natural and synthetic perfumes 3 gm, Katha Powder 125 gm, Calcium carbonate 25 gm,

Example 2

Taking tapioca 48% by weight of the composition, potato taken 32% by weight of the composition, a herbal products comprising of dalchini, clove (Lavenga), . Elaichi, kapur kachari, Sungandh mantri, Balchad, Akalkara, Saffed Mulsi, Kulingin, Kabab chini, Mulethi, Javantri Leaves, Black pepper, Lindi pepper collectively weighing 5% in the composition.

A liquid material of the following ingredients such as propylene glycol, honey, glycerin, Sugar Syrup, Menthol, Natural and synthetic perfumes collectively weighing 3% in the composition and Katha Powder 10% by weight and Calcium carbonate 2% by weight in the composition. "