Field of the Invention

The present invention relates to a herbal composition. In particular, the present invention relates to an iron fortified herbal tea composition.

Background and Prior Art

Staying hydrated is believed to bring about many health benefits to both the body and mind. Thus, it is often said that many non-alcoholic beverages are believed to refresh the mind. There are many non-alcoholic beverages available in the market for consumption. Tea and coffee are the most popular out of these. Traditionally, tea referred to those products which were obtained from the tea plant Camellia Sinensis. However, recently the definition of tea has become much broader, and it is now generally accepted that the definition of tea also includes any form of herbal infusion. Thus, commonly, these herbal infusions are now referred to as herbal teas.

Herbal teas or herbal infusions are becoming increasingly popular because of the various health benefits provided by the different herbs. That is, herbal teas are generally rich in antioxidants, vitamins and essential nutrients, compounds which are strongly associated with health benefits, such as relieving stress, boosting immunity, reducing pain and aiding digesting. Thus, herbal teas are seen as a convenient way of delivering these essential nutrients and elements to an individual.

Iron is one of the most important elements needed for proper functioning of human body. It is an essential element to produce blood in human body. Iron deficiency can lead to anaemia which can become serious if not treated on time. Hence, there are several iron fortified foods products are available in the market. There are also prior arts which discloses iron fortified food products.

US6998143 (Nestle, 2006) discloses an iron fortification complex which may be used to fortify foods and beverages with iron. The complex is formed of ferric ions and caseinate. The complex is sufficiently stable as to be suitable for use in retorted products. However, despite the stability, the iron in the complexes has substantially the same bioavailability as ferrous sulfate.

W003032741 (Unilever, 2003) discloses a tea product fortified with a ferrous- plant protein hydrolysate complex. The complex does not cause precipitation of iron-polyphenol; complexes in the tea and is also bioavailable. A tea drink made from the tea of the invention has an attractive colour. The present inventors have established that including iron in a herbal tea product is particularly problematic. The inventors established that delivering a significant and substantial amount the iron to the end cup was not easy to achieve.

Furthermore, the inventors established that it was also challenging to preserve the aesthetic and sensual properties of the herbal tea infusion, whilst achieving a sufficient delivery of iron to the end cup.

The inventors established that simply adding iron to a herbal tea product resulted in an inadequate amount of iron being taken up and delivered to the end beverage. For economic and sustainability reasons, the amount of iron delivered to the end cup should ideally be as high as possible, and as far as possible should be proportionate to the amount of iron added to the herbal tea during processing. Furthermore, it was established that simply adding iron to a herbal tea product results in the herbal product beverage being quite dark and less bright in colour.

Thus, there remains a need for an iron fortified herbal tea composition which delivers high amounts of iron to the end cup beverage, ideally whilst also preserving the aesthetic and sensual properties of the herbal tea infusion as far as possible. Objects of the invention

In view of the foregoing, it is an object of the present invention to provide an iron fortified herbal tea composition.

It is another object of the present invention to provide an iron fortified herbal tea composition which is capable of delivering a substantial amount of iron to the herbal tea infusion.

The present inventors have surprisingly found that including iron salts in a micronized form, together with a particular selection of two polysaccharides provide an iron fortified herbal tea composition that beneficially allows a substantial amount of iron to be delivered to the herbal tea infusion. Thus, one or more of the above-mentioned objectives are clearly addressed.

Summary of the invention

In a first aspect, the present invention provides a herbal composition comprising; a) a micronized iron compound; b) a first polysaccharide comprising maltodextrin and/or modified starch; c) a second polysaccharide comprising gum arabic and/or xanthan gum; and, d) a herbal product.

This and other aspects, features and advantages will become apparent to those of ordinary skill in the art from a reading of the following detailed description.

For the avoidance of doubt, any feature of one aspect of the present invention may be utilized in any other aspect of the invention. The word “comprising” is intended to mean “including” but not necessarily “consisting of’ or “composed of.” In other words, the listed steps or options need not be exhaustive. It is noted that the examples given in the description below are intended to clarify the invention and are not intended to limit the invention to those examples per se. Similarly, all percentages are weight/weight percentages unless otherwise indicated. Except in the operating and comparative examples, or where otherwise explicitly indicated, all numbers in this description indicating amounts of material or conditions of reaction, physical properties of materials and/or use are to be understood as modified by the word “about”. Numerical ranges expressed in the format "from x to y" are understood to include x and y. When for a specific feature multiple preferred ranges are described in the format "from x to y", it is understood that all ranges combining the different endpoints are also contemplated.

Detailed description of the invention

The disclosure of the invention as found herein will be understood to cover all embodiments as found in the claims and as discussed hereinbelow.

Where a feature is disclosed with respect to a particular aspect of the invention (for example in relation to a herbal composition of the invention), such disclosure is also to be considered to apply to any other aspect of the invention (for example in relation to the method of the invention) mutatis mutandis.

The present invention provides a herbal composition comprising; a) a micronized iron compound; b) a first polysaccharide comprising maltodextrin and/or modified starch; c) a second polysaccharide comprising gum arabic and/or xanthan gum; and, d) a herbal product.

The micronized iron compound preferably has a particle size in the range of 0.1 to 90 micron (pm). More preferably, the micronized iron compound has a particle size in the range of 0.1 to 75 micron (pm). Even more preferably, the micronized iron compound has a particle size in the range of 0.1 to 50 micron (pm). Still more preferably, the micronized iron compound has a particle size in the range of 0.1 to 40 micron (pm). Yet more preferably, the micronized iron compound has a particle size in the range of 0.1 to 30 micron (pm). Still more preferably, the micronized iron compound has a particle size in the range of 0.1 to 20 micron (pm). Most preferably, the micronized iron compound preferably has a particle size in the range of 0.1 to 10 micron (pm).

In certain embodiments, the micronized iron compound preferably has a particle size in the range of 2 to 90 micron (pm). More preferably, the micronized iron compound has a particle size in the range of 2 to 75 micron (pm). Even more preferably, the micronized iron compound has a particle size in the range of 2 to 50 micron (pm). Still more preferably, the micronized iron compound has a particle size in the range of 2 to 40 micron (pm). Yet more preferably, the micronized iron compound has a particle size in the range of 2 to 30 micron (pm). Still more preferably, the micronized iron compound has a particle size in the range of 2 to 20 micron (pm). Most preferably, the micronized iron compound preferably has a particle size in the range of 2 to 10 micron (pm).

The term “micron” will be understood to mean 1 micrometre (1 pm). Thus 0.1 to 10 microns will be understood as referring to a particle size of 0.1 pm to 10 pm.

It will also be understood that the particle size referred to herein refers to the (mean) average particle size of the iron compound.

The micronized iron compound may be obtained by any suitable means. For example, the micronized iron compound may be obtained by subjecting a commercially available iron compound to a process of size reduction in order to reduce the average (mean) particle size of the iron compound to an order of microns. Preferably, the process of size reduction will reduce the average (mean) particle size of the iron compound to the preferred particle sizes mentioned hereinabove. Alternately, the micronized iron compound may be obtained already in a micronized form, and thus in a form which has an average particle size as mentioned hereinabove.

Suitably, the micronized iron compound is insoluble in water or has very limited water solubility. Thus, it is preferred that the solubility of the micronized iron compound in water at 25°C is less than 0.001 g/mL, and more preferably less than 0.0005 g/mL. Most preferably, the micronized iron compound is water insoluble.

The micronized iron compound may preferably be selected from micronized iron oxide, micronized ferric pyrophosphate, micronized carbonyl iron, micronized electrolytic iron and combination thereof. More preferably, the micronized iron compound may be selected from micronized iron oxide, micronized ferric pyrophosphate and a combination thereof. Most preferably, the micronized iron compound is micronized iron oxide or micronized ferric pyrophosphate.

The amount of micronized iron compound present in the herbal composition is preferably in the range of 0.5 to 4 %, more preferably 1 to 3%, even more preferably, 1 .5 to 2.5%, and most preferably 1.5 to 2% by weight of the herbal composition.

The herbal composition of the present invention also comprises two polysaccharides. The first polysaccharide comprises maltodextrin and/or modified starch. Preferably, the first polysaccharide is selected from maltodextrin or modified starch. Most preferably, the first polysaccharide is maltodextrin.

Maltodextrin is a well-known food additive. It is a flavourless substance. It is generally produced from vegetable starch by hydrolysis. The starch is preferably corn or wheat. The amount of maltodextrin used in the herbal composition of the present invention is preferably in the range of 0.5 to 5%, more preferably 1 to 4%, furthermore preferably 2 to 4% and most preferably 2 to 3% by weight of the composition.

Preferably, the ratio of the micronized iron compound to maltodextrin in the herbal composition is between 2:0.8 and 0.8:2. More preferably, the ratio of micronized iron to maltodextrin in the herbal composition is between 1.5:0.8 and 0.8:1 .5. Even more preferably, the ratio of micronized iron to maltodextrin in the herbal composition is between 1.3:0.8 and 0.8:1.3. Most preferably, the ratio of micronized iron to maltodextrin in the herbal composition is between 1 :0.8 and 0.8:1.

The term modified starch will be understood as being any naturally occurring starch that is modified by physical, chemical or enzymatic processes. Preferably, the modified starch is acetylated starch, dextrin or cross-linked starch.

The amount of modified starch used in the composition of the present invention is preferably in the range of 0.5 to 5%, more preferably 1 to 4%, furthermore preferably 2 to 4% and most preferably 2 to 3% by weight of the composition.

The herbal composition of the present invention also comprises a second polysaccharide. The second polysaccharide comprises gum arabic and/or xanthan gum. Preferably, the second polysaccharide is selected from gum arabic or xanthan gum. Most preferably, the second polysaccharide is gum arabic. Gum arabic is also commonly known as gum acacia. It is an edible water-soluble gum widely used in food industries as stabilizer and/or thickener.

The amount of gum arabic and/or xanthan gum in the herbal composition of the present invention preferably is in the range of 0.05 to 6%, more preferably 0.1 to 4%, further preferably 0.1 to 3% and most preferably 0.5 to 2% by weight. Preferably, the ratio of the first polysaccharide (e.g. maltodextrin) to the second polysaccharide (e.g. gum arabic) is from 40:1 to 1 :5, more preferably 35:1 to 1 :2, still more preferably 25:1 to 1 :2, even more preferably 15:1 to 1 :2, yet more preferably 5:1 to 1 :2, and most preferably 3:1 to 1 :1 (e.g. 2:1 ).

The herbal composition of the present invention comprises a herbal product. A herbal product preferably means a herbal product which is obtained after the herbal manufacturing processes. The herbal product is preferably a herbal tea product.

Preferably, the herbal (tea) product comprises less than 10%, more preferably less than 7%, and most preferably less than 5%, moisture by weight of the herbal (tea) product.

For the purpose of the present invention, the term herbal (tea) product may preferably be any (tea) product produced from a herbal plant material which is fit for human consumption. The herbal plant material may preferably comprise the leaves of the plant, roots of the plants, flowers of the plant, fruits of the plants or any other parts of the plants. Preferably, the herbal plant material refers to the leaves of the plant. It will be appreciated that the term herbal (tea) product also encompasses the leaves, stems, roots, flowers, and fruits of shrubs.

Preferably, the herbal (tea) product comprises medicinal plants which preferably means plants that have beneficial properties associated with human health.

In certain preferred embodiments, the herbal (tea) product is selected from a rooibos (tea) product, a hibiscus (tea) product, a chamomile (tea) product, a rosehip (tea) product, a mint (tea) product, a lemon verbena (tea) product, a chicory (tea) product, an orange (tea) product, a yerba mate (tea) product and combinations thereof. It will be understood that mint (tea) products may include, for example, peppermint (tea) products, spearmint (tea) products, apple mint (tea) products, Moroccan mint (tea) products and the like.

It will also be appreciated that the herbal (tea) product is preferably not a tea product from Camillia sinensis (e.g. black tea or green tea).

Preferably, the herbal (tea) product is selected from a rooibos (tea) product, a hibiscus (tea) product, a chamomile (tea) product, a lemon verbena (tea) product and combinations thereof. More preferably, the herbal (tea) product is selected from a rooibos (tea) product, a hibiscus (tea) product, a chamomile (tea) product and combinations thereof. Still more preferably, herbal (tea) product is selected from a rooibos (tea) product or a hibiscus (tea) product. Most preferably, the herbal (tea) product is a rooibos (tea) product.

The amount of herbal (tea) product in the herbal composition is preferably in the range of 85 to 99.5%, more preferably 87 to 98.5%, furthermore preferably 90 to 98.5% and most preferably 92 to 98.5% by weight of the composition.

Preferably, the herbal (tea) product is a herbal (tea) product blend. That is, the herbal (tea) product is a blend of the iron fortified herbal (tea) product described herein and a non-iron fortified herbal (tea) product. Preferably, the blend comprises between 1 and 50 % of the iron fortified herbal (tea) product by weight of the herbal (tea) product. More preferably, the blend comprises between 1 and 40 % of the iron fortified herbal (tea) product by weight of the herbal (tea) product. Still more preferably, the blend comprises between 1 and 30 % of the iron fortified herbal (tea) product by weight of the herbal (tea) product. Even more preferably, the blend comprises between 1 and 20 % of the iron fortified herbal (tea) product by weight of the herbal (tea) product. Yet more preferably, the blend comprises between 1 and 10 % of the iron fortified herbal (tea) product by weight of the herbal (tea) product. Most preferably, the blend comprises between 2 and 8 % of the iron fortified herbal (tea) product by weight of the herbal (tea) product. In certain embodiments, the herbal (tea) product is the iron fortified herbal (tea) product described herein.

It will be understood that the composition of the present invention may comprise further nutrients. The further nutrients may be selected from vitamins (e.g. vitamin C and vitamin D), zinc, or any other suitable nutrients.

In certain embodiments, the herbal composition may also comprise a pH regulating agent. Examples of suitable pH regulating agents include potassium and sodium carbonates and bicarbonates. Preferably, the pH regulating agent is potassium bicarbonate or sodium bicarbonate. Most preferably, the pH regulating agent is potassium bicarbonate.

The amount of pH regulating agent in the composition of the present invention is preferably in the range of 0.05 to 6%, more preferably 0.1 to 4%, even more preferably 0.1 to 3%, still more preferably 0.25 to 2%, and most preferably 0.5 to 1 % by weight.

The present invention also provides a process of providing an iron fortified herbal (tea) composition comprising the steps of: a) providing an iron compound with a solubility of less than 0.001 g/mL in water at 25°C; b) micronizing the iron compound to produce a micronized iron compound with an average particle size in the range of 0.1 - 50 micron; c) adding a first polysaccharide comprising maltodextrin and/or modified starch, and a second polysaccharide comprising gum arabic and/or xanthan gum to the micronized iron compound; d) mixing the materials of step (c) to obtain a coating mixture; and, e) coating a herbal (tea) product with the coating mixture obtained in step d. The process starts with providing an iron compound with a solubility of less than 0.001 g / mL in water at 25 °C. More preferably, the solubility is less than 0.0005 g / mL in water at 25 °C. Most preferably, the iron compound is water insoluble. Next, the iron compound undergoes a step of micronization (size reduction). Here any suitable method of size reduction may be used.

Preferably, the size reduction is carried out using a mill.

The mean average particle size of the micronized iron compound is preferably in the range of 0.1 to 90 microns (pm), more preferably 0.1 to 50 microns (pm), yet more preferably in the range of 0.1 to 30 microns (pm), still more preferably in the range of 0.1 to 20 microns (pm) and most preferably in the range of 0.1 to 10 microns (pm).

In certain embodiments the mean average particle size of the micronized iron compound is preferably in the range of 2 to 90 microns (pm), more preferably 2 to 50 microns (pm), yet more preferably in the range of 2 to 30 micron (pm), still more preferably in the range of 2 to 20 micron (pm) and most preferably in the range of 2 to 10 micron (pm).

In certain embodiments, an iron compound with the water solubility and average particle size mentioned above may be commercially obtained. In these embodiments, steps a) and b) of the process are omitted.

In step c of the process of the invention, a first polysaccharide comprising maltodextrin and/or modified starch, and a second polysaccharide comprising gum arabic and/or xanthan gum, are added to the micronized iron compound. Following the addition, the materials are mixed to obtain a coating mixture. Any suitable method of mixing may be used in this step, such as mechanical stirring or agitation.

If any other ingredients are added to the herbal composition (e.g. vitamins, pH regulating agent etc.), these are also added during step c). In certain preferred embodiments, step c) also comprises the addition of water, such that a coating mixture solution or suspension is formed. Water is preferably added while preparing the coating mixture as it is believed to assist with the mixing of the ingredients. Preferably, the temperature of the water is in the range of 25°C to 75°C, more preferably 30°C to 70°C, further more preferably 35°C to 65°C, and most preferably 35°C to 55°C.

In step d of the process, the coating mixture is coated on a herbal (tea) product. The coating mixture may be applied (coated) on to the herbal (tea) product in any suitable way. Preferably, the coating mixture is coated on to the herbal (tea) product by blending the herbal (tea) product with the coating mixture.

In certain embodiments, such as when water is added to step c), the process of the invention may further comprise a drying step after step e). The drying step will preferably dry the herbal (tea) product so that it comprises less than 10%, more preferably less than 7%, and most preferably less than 5%, moisture by weight of the herbal (tea) product.

It will be appreciated that any suitable drying step may be used.

Preferably, the drying step may be carried out using a fluidised bed drier. More preferably, the drying step may be carried out using a fluidised bed drier operated at between 50 °C and 150 °C for between 2 to 20 minutes. More preferably, the drying step may be carried out using a fluidised bed drier operated at between 70 °C and 120 °C for between 3 to 15 minutes. Most preferably, the drying step may be carried out using a fluidised bed drier operated at between 90 °C and 120 °C for between 4 to 12 minutes.

The herbal (tea) product may preferably be selected any one of the herbal (tea) products mentioned hereinabove.

Preferably, the herbal (tea) product is selected from a rooibos (tea) product, a hibiscus (tea) product, a chamomile (tea) product, a lemon verbena (tea) product and combinations thereof. More preferably, the herbal (tea) product is selected from a rooibos (tea) product, a hibiscus (tea) product, a chamomile (tea) product and combinations thereof. Still more preferably, herbal (tea) product is selected from a rooibos (tea) product or a hibiscus (tea) product. Most preferably, the herbal (tea) product is a rooibos (tea) product.

The process may further include a final step of blending the iron coated herbal (tea) product with a non-iron coated herbal (tea) product. Preferably, the blend comprises between 1 and 50 % of the iron coated herbal (tea) product by weight of the herbal (tea) product. More preferably, the blend comprises between 1 and 40 % of the iron coated herbal (tea) product by weight of the herbal (tea) product. Still more preferably, the blend comprises between 1 and 30 % of the iron coated herbal (tea) product by weight of the herbal (tea) product. Even more preferably, the blend comprises between 1 and 20 % of the iron coated herbal (tea) product by weight of the herbal (tea) product. Yet more preferably, the blend comprises between 1 and 10 % of the iron coated herbal (tea) product by weight of the herbal (tea) product. Most preferably, the blend comprises between 2 and 8 % of the iron coated herbal (tea) product by weight of the herbal (tea) product.

The present invention will now be demonstrated by way of non-limiting examples below. The examples are for illustration only and do not limit the scope of the invention in any manner.

Examples:

Preparation of different iron fortified tea product

Different iron fortified tea products were prepared using the processes as described below.

Example A

3.91 g of micronized insoluble ferric pyrophosphate (particle size: 1 - 5 micron),

2.25 g of gum acacia (GA) and 2.25 g of maltodextrin (MD) were mixed in 35 g of distilled water (at 25 °C) to prepare a coating solution. 75 g of tannings rooibos tea (obtained from South Africa) was taken in a bowl and the coating solution was sprinkled on the rooibos tea and mixed thoroughly in a Hobart blender for 10 minutes. Then this mixture was dried using fluidised bed drier at 70 °C for 6 minutes. Then, 0.25 g of the iron coated rooibos tea was blended with 2.25 g of regular rooibos tea (obtained from South Africa). The blend was then used to prepare tea infusion as mentioned in the infusion preparation protocol described below.

Example A1

3.91 g of insoluble ferric pyrophosphate was micronized using a mill (Analytical mill, model: IKAA11 basic). After milling, the particle size reduced to 1 to 5 micron (1 -5 pm average size). The micronized iron, 0.2 g of xanthan gum (XG) and 2.25 g of maltodextrin (MD) were mixed in 35 g of distilled water (at 25 °C) to prepare a coating solution. 75g of tannings rooibos tea (obtained from South Africa) was taken in a bowl and the coating solution was sprinkled on the rooibos tea and mixed thoroughly in a Hobart blender for 10 minutes. Then, this mixture was dried using fluidised bed drier at 70 °C for 6 minutes. Then, 0.25 g of the iron coated rooibos tea was blended with 2.25 g of regular rooibos tea (obtained from South Africa). The blend was then used to prepare tea infusion as mentioned in the infusion preparation protocol described below.

Example B

3.91 g of insoluble ferric pyrophosphate was micronized using a mill (Analytical mill, model: IKAA11 basic). After milling, the particle size reduced to 1 to 5 micron (1 -5 pm average size). The micronized iron was then mixed with 35 g of distilled water (at 25 °C) to prepare a coating solution. 75 g of tannings rooibos tea (obtained from South Africa) was taken in a bowl and the coating solution was sprinkled on the rooibos tea and mixed thoroughly in a Hobart blender for 10 minutes. Then this mixture was dried using fluidised bed drier at 70 °C for 6-10 minutes. Then, 0.25 g of the iron coated rooibos tea was blended with 2.25 g of regular rooibos tea (obtained from South Africa). The blend was then used to prepare tea infusion as mentioned in the infusion preparation protocol described below.

Example C

3.91 g of micronized insoluble ferric pyrophosphate (particle size: 1 - 5 micron, pm), 2.25 g of gum acacia (GA) were mixed in 35 g of distilled water (at 25 °C) to prepare a coating solution. 75 g of tannings rooibos tea (obtained from South Africa) was taken in a bowl and the coating solution was sprinkled on the rooibos tea and mixed thoroughly in a Hobart blender for 10 minutes. Then this mixture was dried using fluidised bed drier at 70 °C for 6 minutes. Then, 0.25 g of the iron coated rooibos tea was blended with 2.25 g of regular rooibos tea (obtained from South Africa). The blend was then used to prepare tea infusion as mentioned in the infusion preparation protocol described below.

Example D

3.91 g of micronized insoluble ferric pyrophosphate (particle size: 1 - 5 micron, pm), and 2.25 g of maltodextrin (MD) were mixed in 35 g of distilled water (at 25 °C) to prepare a coating solution. 75 g of tannings rooibos tea (obtained from South Africa) was taken in a bowl and the coating solution was sprinkled on the rooibos tea and mixed thoroughly in a Hobart blender for 10 minutes. Then this mixture was dried using fluidised bed drier at 70 °C for 6 minutes. Then, 0.25 g of the iron coated rooibos tea was blended with 2.25 g of regular rooibos tea (obtained from South Africa). The blend was then used to prepare tea infusion as mentioned in the infusion preparation protocol described below.

Example E

3.91 g of insoluble ferric pyrophosphate was micronized using a mill (Analytical mill, model: IKAA11 basic). After milling, the particle size reduced to 1 to 5 micron (1 -5 pm average size). The micronized iron and 0.2 g of xanthan gum (XG) were mixed in 35 g of distilled water (at 25 °C) to prepare a coating solution. 75 g of fannings rooibos tea (obtained from South Africa) was taken in a bowl and the coating solution was sprinkled on the rooibos tea and mixed thoroughly in a Hobart blender for 10 minutes. Then this mixture was dried using fluidised bed drier at 70 °C for 6 minutes. Then, 0.25 g of the iron coated rooibos tea was blended with 2.25 g of regular rooibos tea (obtained from South Africa). The blend was then used to prepare tea infusion as mentioned in the infusion preparation protocol described below.

Example F

3.91 g of insoluble ferric pyrophosphate (particle size: 150 pm), 2.25 g of gum acacia and 2.25 g of maltodextrin (MD) were mixed in 35 g of distilled water (at 25 °C) to prepare a coating solution. 75 g of fannings rooibos tea (obtained from South Africa) was taken in a bowl and the coating solution was sprinkled on the rooibos tea and mixed thoroughly in a Hobart blender for 10 minutes. Then this mixture was dried using fluidised bed drier at 70 °C for 6 minutes. Then, 0.25 g the iron coated rooibos tea was blended with 2.25 g of regular rooibos tea (obtained from South Africa). The blend was then used to prepare tea infusion as mentioned in the infusion preparation protocol described below.

Example G

3.91 g of micronized insoluble ferric pyrophosphate (particle size: 1 - 5 micron, pm), 2.25 g of gum acacia (GA) and 2.25 g of maltodextrin (MD) were mixed in 35 g of distilled water (at 25 °C) to prepare a coating solution. 75 g of fannings peppermint tea (obtained from Martin bauer, Germany) was taken in a bowl and the coating solution was sprinkled on the peppermint tea and mixed thoroughly in a Hobart blender for 10 minutes. Then this mixture was dried using fluidised bed drier at 70 °C for 6 minutes. Then, 0.25 g of the iron coated rooibos tea was blended with 2.25 g of regular peppermint tea (obtained Maritin bauer, Germany). The blend was then used to prepare tea infusion as mentioned in the infusion preparation protocol described below. For the above examples, gum acacia was also obtained from Merck (Catalogue no. 1042281000), maltodextrin was obtained from Sigma Aldrich (Catalogue no. 419699-100G), ferric pyrophosphate was obtained from Dr. Paul Lohmann, Germany, and iron oxide was obtained from Sigma Aldrich (Catalogue no. 529311).

After the above tea products were prepared, the infusions were produced from the herbal (tea) products using the following protocol:

2.5 g of tea product was taken in a mug and 200 mL of boiling water was poured in it. After 3 minutes of brewing, the content was filtered using a strainer and the filtered tea was taken for further analysis.

The amount of iron in the final herbal tea beverages were measured using the following the regular ICP-OES procedure (Inductively coupled plasma - Optical Emission Spectrophotometer):

The herbal tea infusions were acidified with concentrated nitric acid (~65%) and digested in a microwave digester (Make: Anton Paar, Model: Multiwave Go) for 60 minutes. The digested solution was then injected in ICP-OES (Agilent) and the emission spectral intensity was measured at the wavelength of 213.8 nm. The intensity was then converted to concentration of iron using a standard calibration curve. The colour of the infusions were also determined.

The a* and b* values were then measured using the following procedure:

Colour (CIE L*a*b* values) was measured using a Hunter lab Ultrascan XE (Model-USXE/UNI version 3.4, Hunterlab Associates Laboratories Inc. Virginia). A halogen cycle lamp was used as the light source. The illuminant used was D65 and the measurements were made at 10°- Observer angle. Measurements were made using a quartz cuvette of 10 mm path length. Tea infusions as prepared above was filled up to the brim in the cuvette and placed in the instrument for colour measurement. The instrument was calibrated using a standard white tile (Hunterlab Duffuse/8°, mode-RSEX, Port-1 ” and area- large) in accordance with the instructions provided in the instructions manual. The L*a*b* values were measured at room temperature (25°C).

The a* and b* axes have no specific numerical limits. Positive a* is red and negative a* is green. The higher the a* value, the redder the infusion appears. Similarly, positive b* is yellow and negative b* is blue. The higher the b* value, the brighter the infusion appears.

The results are summarized below in Tables 1 and 2.

Table 1 : Iron delivery to the infusion: Rooibos and peppermint iron fortified tea blends (10%)

From the data above presented data, it is evident that Examples A and A1 , where the herbal composition comprises iron pyrophosphate, maltodextrin and either gum arabic or xanthun gum, achieve the highest delivery of iron (>65%) to the end cup infusions. This % delivery of iron is up to double the % delivery of iron achieved using micronized iron pyrophosphate alone and is also significantly higher than the % delivery achieved using only maltodextrin or only gum arabic. Table 2: Infusion colour data

From the above table it is evident that Examples A and A1 , those where the herbal composition comprises iron pyrophosphate, maltodextrin and either gum arabic or xanthun gum, provide herbal tea infusions with little detriment to the colour of the herbal tea product.

Therefore, from the description of the invention is it clear that by way of present invention it is now possible to provide an iron fortified tea composition with substantial amount of iron being delivered at each cup of beverages.