Title of Invention	A PROCESS FOR PREPARING A COMPOSITION IN A NON-LIQUID PARTICLE FORM
Abstract	The present invention relates to a tobacco based mouth freshener composition. More particularly, the present invention relates to a tobacco based mouth freshener composition having good effects of freshener products. Mor particularly, the present invention relates to mouth freshener composition prepared by using muretthi, kattha (cateche), supari, menthol, chunna, tobacco, natural perfume, glycerin and also eatable cardamom (elaichi) and mixture of clove powder and black cardamom powder, nutmeg powder, mace powder and cinnamon powder in particular ratio. Moreover this invention relates to the process of preparing the composition containing the above ingredients.

Title of Invention

A PROCESS FOR PREPARING A COMPOSITION IN A NON-LIQUID PARTICLE FORM

Abstract

The present invention relates to a tobacco based mouth freshener composition. More particularly, the present invention relates to a tobacco based mouth freshener composition having good effects of freshener products. Mor particularly, the present invention relates to mouth freshener composition prepared by using muretthi, kattha (cateche), supari, menthol, chunna, tobacco, natural perfume, glycerin and also eatable cardamom (elaichi) and mixture of clove powder and black cardamom powder, nutmeg powder, mace powder and cinnamon powder in particular ratio. Moreover this invention relates to the process of preparing the composition containing the above ingredients.

Full Text	Field of the Invention The present invention relates to a tobacco based mouth freshener composition. More particularly, the present invention relates to a tobacco based mouth freshener composition having good effects of freshener products. More particularly, the present invention relates to mouth freshener composition prepared by using muretthi, kattha (cateche), supari, menthol, chunna, tobacco, natural perfume, glycerin and also eatable cardamom (elaichi) and mixture of clove powder and black cardamom powder, nutmeg powder, mace powder and cinnamon powder in particular ratio. Moreover this invention relates to the process of preparing the composition containing the above ingredients. Background of the invention and related prior Art One of the major problems involved in the use of full or partial dentures is the production of offensive denture breath, or "bad breath" due to food and beverage retained between the palate and denture, and the capturing of food in denture adhesive, used by some denture wearers. Up to the present no satisfactory compositions or methods have been obtained which will overcome this problem for long periods of time, and despite the 2 widespread use of varying dental flavoring materials there has been no effective longterm solution to overcome the problem of offensive denture breadth (bad breath) . There are so many companies who are also well recognized in the national and international markets as leading exporters, importers and suppliers of Chewing Tobacco, Guthka products and other Mouth Freshener. With the commonly appearing forms of tobacco being in forms of smoking, chewing, snuffing, or dipping tobacco, the Tobacco range offered by us is different options including as cigars, cigarettes, snuff, pipe and chewing tobacco. These non flavored and flavored tobacco products are refined grade Indian tobacco and represent the great Indian legacy of tobacco usage since long time. The products offered include: The habit of spitting out the chewed betel is also believed to aid the spread of diseases like tuberculosis. Recent internationalized diets and diversified life styles have been heightening the awareness of unpleasant breath and exhaled air. In addition, consumers' demands for fragrance products suitable for use in the human mouth cavity have also significantly changed. In particular, popular products are gums, candies and the like containing a freshening agent suitable for easy use in the mouth cavity to remove unpleasant odor generated by foul breath and exhaled 3 air after meals (e.g. "gyouza " (Chinese dumpling), "yakiniku" (Korean-style grilled meat), etc.) and alcoholic beverages, etc., which tend to leave bad food smells in the mouth when one is out visiting. In south-east Asia, Taiwan and Papua New Guinea, smoking, alcohol consumption and chewing of betel quid with or without tobacco or areca nut with or without tobacco are the predominant causes of oral cancer. In most areas, betel quid consists of a mixture of areca nut, slaked lime, catechu and several condiments according to taste, wrapped in a betel leaf. Almost all habitual chewers use tobacco with or without the betel quid. In the last few decades, small, attractive and inexpensive sachets of betel quid substitutes have become widely available. Aggressively advertised and marketed, often claimed to be safer products, they are consumed by the very young and old alike, particularly in India, but also among migrant populations from these areas world wide. The product is basically a flavoured and sweetened dry mixture of areca nut, catechu and slaked lime with tobacco (gutkha) or without tobacco (pan masala). These products have been strongly implicated in the recent increase in the incidence of oral submucous fibrosis, especially in the very young, even after a short period of use. This precancerous lesion, which has a high rate of malignant transformation, is extremely debilitating and has no known cure. The use of tobacco with lime, betel quid with tobacco, betel quid 4 without tobacco and areca nut have been classified as carcinogenic to humans. As gutkha and pan masala are mixtures of several of these ingredients, their carcinogenic affect can be surmised. We review evidence that strongly supports causative mechanisms for genotoxicity and carcinogenicity of these substitute products. Although some recent curbs have been put on the manufacture and sale of these products, urgent action IS needed to permanently ban gutkha and pan masala, together with the other established oral cancer-causing tobacco products. Further, education to reduce or eliminate home-made preparations needs to be accelerated. Pan masala is a mixture of nuts, seeds, herbs, and spices which is served after meals in India. Various versions are also served in the Middle East and parts of Southeast Asia, where they are treated as mouth fresheners. Some households and restaurants make their own mixtures with special house ingredients, and it is also possible to purchase packaged pan masala from spice stores and many markets in India. Outside of India, it is available at Indian specialty stores and through importers. The document KR20120119933 a mouth cleanser and a bad breath treatment containing natural crude drug materials and propolis extract are provided to 5 ensure safety and long-lasting property without inconvenience. A mouth cleanser and a bad breath treatment contains propolis, Angelicae Gigantis radix extract, extract of dried Juniperus chinensis L., Dianthus chinensis L. extract, lily extract, and Typha latifolia L. extract as an active ingredient. The extract is a powder type. The mouth cleanser and a bad breath treatment is a spray type. The document US201 0159037 states that a liquid breath spray for orally delivering a vitamin dosage and freshening the mouth of a user, comprising a sprayable liquid consisting essentially of: a customized blend of vitamins in the amount of approximately 10.0 percent by volume; essential mint oil in the amount of approximately 10.0 percent by volume; propylene glycol in the range from about approximately 0.1 percent to about approximately 0.5 percent by volume; sodium benzoate in the amount of approximately 0.5 percent by volume; potassium sorbate in the amount of approximately 1.0 percent by volume; glucose in the range from about approximately 1.0 percent to about approximately 12.0 by volume; and water. The invention stated in the document US4303648 a breath freshener composition is provided which may be in the form of a comestible, such as a pill, powder, tablet, pressed candy or mint, boiled candy, mouthwash, dental cream, chewing gum and the like, and which includes as its active ingredient a 6 • vegetable oil employed in combination with magnesium hydroxide or basic hydrated magnesium carbonate. The above breath freshener composition is especially effective in eliminating onion odor in the mouth and saliva. In addition, a method is provided for inhibiting bad breath wherein any of the above combinations are employed. The document CN1771905 describes the oral cavity freshener of the present invention consists of honeysuckle, dandelion, zinc acetate, propolis, biological antibacterial peptide, menthol, essence and distilled water, and may be prepared into oral spray and mouth wash. The document GB2418856 discloses a refrigerant capable of effectively removing unpleasant odor generated from foul breath and exhaled air and capable of rendering the interior of mouth cavity fresh and confen'ing desirable fragrance to exhaled air. A breath refrigerant comprised of a soft membranoLls material encapsulating a lipophilic liquid refrigerant. According the invention stated in 23471MUM12009, a chewable mouth freshener containing boiled and rosted areca nuts (Supari), catechu (katha), lime, cardamom, along with an anticaking agent and a whitening agent, and optionally a number of fine natural, nature identical and artificial flavouring 7 :1 II I • materials. The resulting product has a good shelf life and poses reduced health risk to the consumer than similarproducts currently available in the market. The anticaking and whitening agent is selected from a group comprising arrow root powder, psyllium husk, wheat bran, wheat fiber, what husk, wheat starch, wheat protein, rice bran, rice starch, rice protein, extruded roce powder, pregelatinsied rice powder, maltodextrin, tapioca starch, tapioca dextrin, oat meal, oat bran, oat fiber, com starch, apple fiber, potato powder, potato starch, lactose, milk solids, milk salts. According to the document KR20080107279, a method for purifying the crude wood vinegar, the wood vinegar purified by the method, and a cosmetic product containing the purified wood vinegar are provided to remove the harmful components, the scorched smell and the stimulating odor from the wood vinegar. A method for purifying the crude wood vinegar comprises the steps of oxidizing the crude wood vinegar and oxygenated water in the presence of phosphoric acid at 30-70 deg.C for 8-12 hours; leaving it alone for 36-40 hours and removing the aggregated one; distilling it at 90-120 deg.C for 3.5-4.5 hours; adding charcoal and/or activated carbon as an adsorbent to remove the impurities after distillation and filtering it to remove the adsorbent; and adding 0.1-15 wt% ofa sage extract to the filtered one. 8 l ! The other document 2467/DEL/2012 refers to the invention which states that a novel mouth freshener comprising maize, catechu and lime and optionally comprising fine natural flavoring materials, which tastes and is as persistent in mouth as areca nut (supari), therefore a perfect alternative to supari and a method of preparing the same. The invention refers to a mouth freshener in the form of oral sugar pill. The saliva with dissolved sugar pill is first used to rinse mouth, then swallowed, resulting in a sense of cooling and refreshing and complete elimination of peculiar smell from mouth. The said product has also functions for preventing and curing oral ulcer, pharyngitis, gastritis and stopping toothache. It can also be used for the prevention of hyperlipaemia if taken regularly which has been described in the document CNI071828. The other document 2617/DELNP/2004 states a mouth rinse comprising epe and zinc ions is a very effective mouth rinse. It has an antibacterial effect that removes odor creating bacteria from the oral cavity. The CPC and zinc ions preferably are used in combination with an ionone terpene such as alpha ionone or a beta ionone. 9 • A large section of people mainly Coolies, migrant workers and youth are using the pan masala in the city. Another major fact to pinpoint here is the migration of workers from different states. Nowadays we can see all over the State so many migrant workers are seeking jobs. An alarming fact here is to note that one of the major pan masala sellers in the city is migrant workers. These dreadful intoxicants are really detrimental for human health. Chewing of pan masala and the use of tobacco products will cause cancer. Scientific facts report that those fond of chewing pan masala now have one more reason to evade this addictive habit. As it is a product of carcinogen it can cause infirmity in generations to come. In additional several studies shows that the severe consumption of this intoxicant can cause damage to genes, which can in turn be harmful to descendants. According to the document 2710IDEL/2012, a pan masala (betal quid) and a mouth freshener and the process of preparing thereof, comprising, betal nuts taken in the range of60% to 95% by weight of the composition and coated with with olive oil taken in the range of 0.1 to 1 and glycerine taken in the range of 0.1% to 1% by weight of the composition, starch taken in the range of 2% to 15% by weight of the composition, Katha taken in the range of 3% to 15% by weight of the composition, sorbitol taken in the range of 1% to 10% by weight of the composition, mannitol taken in the range of 1% to 10% by weight of the 10 • composition, microcrystalline cellulose taken in the range of 0.5% to 5% by weight of the composition, guar gum taken in the range of 0.5 to 5% by weight of the composition, maltodextrin taken in the range of 0.5% to 5% by weight of the composition, slaked lime (calcium hydroxide) taken in the range of 0.1 to 1 % by weight, menthol taken in the range of 0.3 to 1% by weight of the composition, lendi pepper taken in the range of 0.1% to 2.0% and a herbal blend of oils along with permitted flavours and manually mixed. B. K. Sinha et al ( 1994, vol. 46, Springer) states that the effects of application of Pan Parag with tobacco on buccal mucosa of 21 albino rats (Wistar strain) were studied. The paste made up of pan Parag (instant betel nut preparation with tobacco) was painted over the entire buccal mocosa of the experimental group (n=21) on every alternate day from the 46th to 255th day of the study with a total of 42 days intervening rest period. Whereas in the control group (N=14), the painting brush dipped in tap water was rubbed over the buccal mucosa in the same frequency. Punch biopsies were taken from the buccal mucosa of all the animals on the 31 st day, 106th day, 181 st day and 256th day of the study. The animals were left untouched for 15 days following each biopsy procedure. The biopsy specimens in the experimental group after 2 months painting revealed changes of Papillomatosis in 22% and dysplasia in 39% of rats. Dysplastic changes were observed in 83% of the animals at the 11 -1 • end of 4th months, which increased to 95% after 6 months. The control group revealed no significant pathological changes. Our study shows that the application of Instant betel nut preparation with tobacco (Pan Parag) causes significant histopathological changes in a short period of time and are responsible for the production of the various premalignant lesions affecting the oral cavity. Another document 87/MUM/2008 states a chewable mouth freshener containing boiled and roasted areca nuts (Supari), catechu (katha), lime, cardamom, along with a special agent, and optionally a number of fine natural flavouring materials. The resulting product has a good shelf life and poses reduced health risk to the consumer than similar products currently available in the market. The special agent is selected from a group comprising arrow root powder, psyllium husk, wheat bran, wheat fiber, what husk, wheat starch, wheat protein, rice bran, rice starch, rice protein, extruded rice powder, pregelatinised rice powder, maltodextrin, tapioca starch, tapioca dextrin, oat meal, oat bran, oat fiber, com fiber, com starch, apple fiber, potato powder, potato starch, lactose, milk solids, milk salts. If the number of consumers those who use this intoxicant in a hefty way the people in the city will affected with dreadful diseases. Strong curbs against the 12 ~ usage of the tobacco usage should implement is an urgent need. Further, the education to reduce and eliminate the pan masala from the city needs to be accelerated. US3886265 discloses a mouth cleansing preparation containing at least one ene-diol compound having at most 6 carbon atoms and an oxidizing agent in the form of a water soluble peroxide. The composition is intended to eliminate bad breath and is employed in the form of a chewable tablet. The composition can contain flavoring agents, but these are not in the form of encapsulated droplets adapted for slow sustained release In the mouth. US4,029,759 discloses a method for imparting a cooling property to a composition for use in the oral cavity. Specifically, the patent discloses the use of para-menthane derivatives to various substances used in the mouth, such as toothpaste, mouthwash, tooth powder, food stuffs and the like. The paramenthane derivatives can also be employed in combination with flavoring materials. Lacking in this disclosure is any teaching concerning sustained slow release of flavoring material In the mouth. US4,071,614 discloses a dentifrice which contains encapsulated flavoring material. The dentifrice contains two different flavoring materials in which one 13 • flavor is encapsulated in a thin walled capsule and the other is encapsulated in a thick walled capsule. The thin walled capsules rupture when the toothpaste is squeezed from the container and the thick walled capsules rupture in the course of brushing the teeth. The encapsulated material is not watersoluble and is intended for being broken by a mechanical action to release bursts of the flavoring material. There is thus no disclosure in respect of a slow sustained release of flavoring material, particularly, in conjunction with a static situation, such as, installation of dentures. The other document W02009116060 refers to the invention which states that a chewable mouth freshener containing boiled and roasted areca nuts (Supari), catechu (katha), lime, cardamom, along with a special agent, and optionally a number of fine natural flavouring materials. The resulting product has a good shelf life and poses reduced health risk to the consumer than similar products currently available in the market. The special agent is selected from a group comprising arrow root powder, psyllium husk, wheat bran, wheat fiber, what husk, wheat starch, wheat protein, rice bran, rice starch, rice protein, extruded rice powder, pregelatinised rice powder, maltodextrin, tapioca starch, tapioca dextrin, oat meal, oat bran, oat fiber, com fiber, com starch, apple fiber, potato powder, potato starch, lactose, milk solids, milk salts. 14 -I , Indeed, such problem makes difficult the patient's transition to the wearing of dentures. Flavorings, such as spray breath fresheners, mouth washes, chewing gums, lozenges, and denture cleaners as presently employed have only a limited life of very short duration and rapidly lose their ability to mask bad breath. Summary of the invention The present invention relates to a tobacco based mouth freshener composition. More particularly, the present invention relates to a tobacco based mouth freshener composition having good effects of freshener products. More particularly, the present invention relates to mouth freshener composition prepared by using muretthi, kattha (cateche), supari, menthol, chunna, tobacco, natural perfume, glycerin and also eatable cardamom (elaichi) and mixture of clove powder and black cardamom powder, nutmeg powder, mace powder and cinnamon powder in particular ratio. Moreover this invention relates to the process of preparing the composition containing the above ingredients. Detailed description of the invention 15 • Accordingly, the mam object of the present invention is to provide a composition useful mouth freshener, which obviates the drawbacks III the present invention. Another object of the present invention is to provide a tobacco based mouth freshener composition Another object of the present invention is to a tobacco based mouth freshener has bactericidal, decontaminating, deodorizing and other functions, and is safe and convenient in use. An object of the invention is to provide a tobacco based mouth freshener composition and palate coolant, having slow release in the mouth and capable of eliminating offensive breath and cooling the palate at the same time. Still other object of the present invention to provide a tobacco based mouth freshener composition prepared by using muretthi, kattha (cateche), supari, menthol, chunna, tobacco, natural perfume, glycerin and also eatable cardamom (elaichi) and mixture of clove powder and black cardamom powder, nutmeg powder, mace powder and cinnamon powder. 16 • A further object of the invention is to provide such a tobacco based mouth freshener composition, in a particle form for use with full or partial dentures by compatability thereof with or without the use of a denture adhesive. A further advantage of the present invention is that it provides users with a product that fulfills purposes, breath freshening. Still another object of the present invention is to provide the process for the preparation of the a novel chewable mouth freshener composition containing the ingredients such as kattha (cateche), chunna, tobacco, supari, muretthi, menthol, natural perfume, glycerin and also eatable cardamom (elaichi) and mixture of clove powder and black cardamom, nutmeg, mace and cinnamon. It is another object of the present invention to provide a novel chewable mouth freshener composition which is non-liquid to thereby eliminate the bulkiness of liquid breath freshening dispensers and further eliminate the hazard of leaks from the liquid breath freshening dispenser. Yet another object of the invention is to provide a new and a novel a tobacco based mouth freshener composition which is susceptible of a low cost of manufacture with regard to both materials and labor, and which accordingly is then susceptible of low prices of sale to the consuming public, thereby making 17 • such system economically available to the buying public. All the ingredients of the composition are in particle form. Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the invention is by no means limited to these Examples. Example I The mouth freshener composition of the instant invention are prepared and the process of preparing thereof, comprising, supari 700 gm, tobacco 2-4gm, Muretthi 50 to 60 gm, Natural perfume 1 to 2 gm, eatable cardamom (elaichi) 8 to 10 gm and the mixture of clove powder and black cardamom, nutmeg, mace and cinnamon 6 to 9 gm, along with a Liquid base compounds of liquid material having ingredients of glycerin 4 to 7 gm, Menthol 15 to 20 gm, Natural and synthetic perfumes 2 to 4 gm, Katha Powder 25 to 30 gm used as a anti caking agent. All above ingredients are mixed manually and It was preserved at room temperature for 24 hr. 18 • Example II The mouth freshener composition of the instant invention are prepared and the process of preparing thereof, comprising, supari 500 gm, chunna (lime) 26 to 40 gm, Natural perfume 2 to 4 gm, eatable cardamom (elaichi) 4 to 6 gm and the mixture of clove powder and black cardamom, nutmeg and cinnamon 4 to 6 gm, along with a Liquid base compounds of liquid material having ingredients of glycerin 1 to 4 gm, Menthol 2 to 3 gm, Natural and synthetic perfumes 5 to 10 gm, Katha Powder 10 to 20 gm used as a anti caking agent, all above ingredients are mixed manually and It was preserved at room temperature for 24 hr. Example III The mouth freshener composition of the instant invention are prepared and the process of preparing thereof, comprising, supari 1000 gm, Muretthi 10 to 12 gm, tobacco 70-100gm, chunna (lime) 16 to 20 gm, Natural perfume 3 to 6 gm, eatable cardamom (elaichi) 5 to 10 gm and the mixture of clove powder and black cardamom, nutmeg, mace and cinnamon 2 to 5 gm, along with a Liquid base compounds of liquid material having ingredients of glycerin 2 to 6 gm, Menthol 6 to 8 gm, Natural and synthetic perfumes 3 to 6gm, Katha Powder 100 to 200 gm used as a anti caking agent, all above ingredients are mixed manually and It was preserved at room temperature for 24 hr. 19 • The above results clearly and surprisingly show that the Example I II combination of the invention, namely, the all ingredients combination is far and away superior to combinations of as well as each of the above substrates or adsorbents employed in example I and II in reducing and eliminating onion odor. Accordingly, it is clear that the combination of the invention is indeed a synergistic combination in that the combination is far superior in performance to the additive performance of that of example I and II. In fact, the above results are indeed totally unexpected in that one skilled in the art would expect that the higher specific volume material (indicative of a high surface area) should adsorb odor more effectively which has the lowest specific volume (lowest surface area) of all the substrate materials tested. The fact that the results are' opposite to that which would be nonnally expected is indeed surprising and unexpected. An object of the invention is to provide a breath and mouth freshener composition and mouth coolant, having a slow release in the mouth, capable of eliminating offensive breath, and cooling the mouth. 20 • The invention also meets the oral gratification needs of the consumer by offering the additional benefits of a refreshing taste and feel in the mouth and the feeling of the user being that ofjust having brushed the teeth. Paan Masala Compounds that are a perfect mode of relaxation and enhances the mood of the consumers with quality tobacco ingredients in it. Manufactured under the supervision of experts, these are widely appreciated and tasted worldwide. These are blended with ingredients that enhance the flavor and taste ofpan masala. Our range ofpaan masala compound is enriched with cardamom (elaichi) and other such things that adds to its fragrance. The Supari is made from pure and natural ingredients are mixed. These are widely appreciated for fresh aroma and refreshing taste. This has been prepared in an automated electronic plant and premium quality raw material and offers our range In suitable and hygienic packaging preserving the freshness and rich taste. In fact, it has been found that the basic material each by itself is not very effective in reducing or eliminating onion odor but a combination of all the above ingredients are surprisingly effective for such purpose. Such combinations are substantially more effective in eliminating onion odor than the additive effect of either component of each combination alone thereby indicating that such combinations are synergistic combinations. 21 • The present invention is much less expenSIve to produce than a bottle or aerosol dispenser. The present invention can be offered in a restaurant after a meal because of its inexpensive cost and sanitary manner. It is not necessary to keep it in your mouth like a breath mint. For a panmashala composition to be added to an mouth freshner, on the other hand, it is important as basic requirements to mask an smell derived from a cosmetic base and to have good long-term storage stability. Further, from the viewpoint of its comfortable use by consumers and the enhancement of its attraction as merchandise, it is also important that this composition has a good scent at each ofthe following three stages: The breath freshener sample was tasted. It melted smoothly in the mouth and a desirable apple flavored cool freshness spread throughout the entire oral cavity when the capsule coating membrane (soft membrane material) ruptured in the mouth. Unpleasant odor in the mouth was also removed, and exhaled air after a meal had a desirable fragrance. 22 • INDUSTRIAL APPLICABILITY: The a tobacco based mouth freshener composition of the present invention can remove unpleasant odor generated from foul breath and exhaled air, easily not only after eating and/or drinking but also when leaving home or at a place away from home. Furthermore, since the breath freshener of the invention contains a hydrophilic sweetener, the freshener skillfully masks and mitigates bitter taste derived from freshening agents or flavors and also succeeds in imparting a variety of tastes including sweet taste, thus being fully responsive to changes in consumer tastes and being highly useful. Although the invention has been described in conjunction with a specific embodiment thereof it will be apparent to those skilled in the art that numerous modifications and variations can be undertaken without departing from the scope and spirit of the invention as defined in the attached claims. 23 • I claim: I) A tobacco based mouth freshener composition which muretthi, kattha (cateche), supari, tobacco, menthol, chunna, natural perfume, glycerin and also eatable cardamom (elaichi) and mixture of clove powder and black cardamom powder, nutmeg powder, mace powder and cinnamon powder in particular ratio. 2) The tobacco based mouth freshener composition as claimed in claim 1 which comprises supari 1000 gm, Muretthi 10 to 12 gm, chunna (lime) 16 to 20 gm, tobacco 70-100gm, Natural perfume 3 to 6 gm, eatable cardamom (elaichi) 5 to 10 gm and the mixture of clove powder and black cardamom, nutmeg, mace and cinnamon 2 to 5 gm. 3) The tobacco based mouth freshener composition as claimed in claim 1 wherein the composition also comprising along with a Liquid base compounds of liquid material having ingredients of glycerin 2 to 6 gm, Menthol 6 to 8 gm, Natural and synthetic perfumes 3 to 6gm, Katha Powder 100 to 200 gm. 4) The tobacco based mouth freshener composition as claimed in claim 1 in which the ingredients are in particle form. 24 • 5) The process ofpreparing the tobacco based mouth freshener composition as claimed in claim 1 wherein composition contains muretthi, kattha (cateche), supari, menthol, chunna, tobacco, natural perfume, glycerin and also eatable cardamom (elaichi) and mixture of clove powder and black cardamom powder, nutmeg powder, mace powder and cinnamon powder. 4) The process of preparing the tobacco based mouth freshener composition as claimed in claim 1 wherein the process comprising, supari 1000 gm, Muretthi 10 to 12 gm, tobacco 70-100gm, chunna (lime) 16 to 20 gm, Natural perfume 3 to 6 gm, eatable cardamom (elaichi) 5 to 10 gm and the mixture of clove powder and black cardamom, nutmeg, mace and cinnamon 2 to 5 gm, along with a Liquid base compounds of liquid material having ingredients of glycerin 2 to 6 gm, Menthol 6 to 8 gm, Natural and synthetic perfumes 3 to 6 gm, Katha Powder 100 to 200 gm. All the above ingredients are mixed manually and it is preserved for 24 hours in a closed room temperature. 6) The tobacco based mouth freshener composition as claimed in claim 1 in which a breath freshener composition, in a particle fonn for use with full or partial dentures by compatibility thereof with or without the use of a denture adhesive. 25 • • 7) The tobacco based mouth freshener composition as claimed in claim 1 in which a breath freshening panmasala which is non-liquid to thereby eliminate the bulkiness of liquid breath freshening dispensers. 8) The tobacco based mouth freshener composition substantially as hereinbefore described with particular reference. 9) The process of preparing the tobacco based mouth freshener composition substantially as hereinbefore described with particular reference. . q~/r Dated thIS ..... '.•....... day of September 2013 ~ (K.K.MODAK) Applicants Agent's For, SURESH & CO 26

Full Text

Field of the Invention
The present invention relates to a tobacco based mouth freshener composition.
More particularly, the present invention relates to a tobacco based mouth
freshener composition having good effects of freshener products. More
particularly, the present invention relates to mouth freshener composition
prepared by using muretthi, kattha (cateche), supari, menthol, chunna,
tobacco, natural perfume, glycerin and also eatable cardamom (elaichi) and
mixture of clove powder and black cardamom powder, nutmeg powder, mace
powder and cinnamon powder in particular ratio. Moreover this invention
relates to the process of preparing the composition containing the above
ingredients.
Background of the invention and related prior Art
One of the major problems involved in the use of full or partial dentures is the
production of offensive denture breath, or "bad breath" due to food and
beverage retained between the palate and denture, and the capturing of food in
denture adhesive, used by some denture wearers.
Up to the present no satisfactory compositions or methods have been obtained
which will overcome this problem for long periods of time, and despite the
2
widespread use of varying dental flavoring materials there has been no
effective longterm solution to overcome the problem of offensive denture
breadth (bad breath) .
There are so many companies who are also well recognized in the national and
international markets as leading exporters, importers and suppliers of Chewing
Tobacco, Guthka products and other Mouth Freshener. With the commonly
appearing forms of tobacco being in forms of smoking, chewing, snuffing, or
dipping tobacco, the Tobacco range offered by us is different options including
as cigars, cigarettes, snuff, pipe and chewing tobacco. These non flavored and
flavored tobacco products are refined grade Indian tobacco and represent the
great Indian legacy of tobacco usage since long time. The products offered
include: The habit of spitting out the chewed betel is also believed to aid the
spread of diseases like tuberculosis.
Recent internationalized diets and diversified life styles have been heightening
the awareness of unpleasant breath and exhaled air. In addition, consumers'
demands for fragrance products suitable for use in the human mouth cavity
have also significantly changed. In particular, popular products are gums,
candies and the like containing a freshening agent suitable for easy use in the
mouth cavity to remove unpleasant odor generated by foul breath and exhaled
3
air after meals (e.g. "gyouza " (Chinese dumpling), "yakiniku" (Korean-style
grilled meat), etc.) and alcoholic beverages, etc., which tend to leave bad food
smells in the mouth when one is out visiting.
In south-east Asia, Taiwan and Papua New Guinea, smoking, alcohol
consumption and chewing of betel quid with or without tobacco or areca nut
with or without tobacco are the predominant causes of oral cancer. In most
areas, betel quid consists of a mixture of areca nut, slaked lime, catechu and
several condiments according to taste, wrapped in a betel leaf. Almost all
habitual chewers use tobacco with or without the betel quid. In the last few
decades, small, attractive and inexpensive sachets of betel quid substitutes have
become widely available. Aggressively advertised and marketed, often claimed
to be safer products, they are consumed by the very young and old alike,
particularly in India, but also among migrant populations from these areas
world wide. The product is basically a flavoured and sweetened dry mixture of
areca nut, catechu and slaked lime with tobacco (gutkha) or without tobacco
(pan masala). These products have been strongly implicated in the recent
increase in the incidence of oral submucous fibrosis, especially in the very
young, even after a short period of use. This precancerous lesion, which has a
high rate of malignant transformation, is extremely debilitating and has no
known cure. The use of tobacco with lime, betel quid with tobacco, betel quid
4
without tobacco and areca nut have been classified as carcinogenic to humans.
As gutkha and pan masala are mixtures of several of these ingredients, their
carcinogenic affect can be surmised. We review evidence that strongly supports
causative mechanisms for genotoxicity and carcinogenicity of these substitute
products. Although some recent curbs have been put on the manufacture and
sale of these products, urgent action IS needed to permanently
ban gutkha and pan masala, together with the other established oral
cancer-causing tobacco products. Further, education to reduce or eliminate
home-made preparations needs to be accelerated.
Pan masala is a mixture of nuts, seeds, herbs, and spices which is served after
meals in India. Various versions are also served in the Middle East and parts of
Southeast Asia, where they are treated as mouth fresheners. Some households
and restaurants make their own mixtures with special house ingredients, and it
is also possible to purchase packaged pan masala from spice stores and many
markets in India. Outside of India, it is available at Indian specialty stores and
through importers.
The document KR20120119933 a mouth cleanser and a bad breath treatment
containing natural crude drug materials and propolis extract are provided to
5
ensure safety and long-lasting property without inconvenience. A mouth
cleanser and a bad breath treatment contains propolis, Angelicae Gigantis radix
extract, extract of dried Juniperus chinensis L., Dianthus chinensis L. extract,
lily extract, and Typha latifolia L. extract as an active ingredient. The extract is
a powder type. The mouth cleanser and a bad breath treatment is a spray type.
The document US201 0159037 states that a liquid breath spray for orally
delivering a vitamin dosage and freshening the mouth of a user, comprising a
sprayable liquid consisting essentially of: a customized blend of vitamins in the
amount of approximately 10.0 percent by volume; essential mint oil in the
amount of approximately 10.0 percent by volume; propylene glycol in the
range from about approximately 0.1 percent to about approximately 0.5 percent
by volume; sodium benzoate in the amount of approximately 0.5 percent by
volume; potassium sorbate in the amount of approximately 1.0 percent by
volume; glucose in the range from about approximately 1.0 percent to about
approximately 12.0 by volume; and water.
The invention stated in the document US4303648 a breath freshener
composition is provided which may be in the form of a comestible, such as a
pill, powder, tablet, pressed candy or mint, boiled candy, mouthwash, dental
cream, chewing gum and the like, and which includes as its active ingredient a
6
• vegetable oil employed in combination with magnesium hydroxide or basic
hydrated magnesium carbonate. The above breath freshener composition is
especially effective in eliminating onion odor in the mouth and saliva. In
addition, a method is provided for inhibiting bad breath wherein any of the
above combinations are employed.
The document CN1771905 describes the oral cavity freshener of the present
invention consists of honeysuckle, dandelion, zinc acetate, propolis, biological
antibacterial peptide, menthol, essence and distilled water, and may be prepared
into oral spray and mouth wash.
The document GB2418856 discloses a refrigerant capable of effectively
removing unpleasant odor generated from foul breath and exhaled air and
capable of rendering the interior of mouth cavity fresh and confen'ing desirable
fragrance to exhaled air. A breath refrigerant comprised of a soft membranoLls
material encapsulating a lipophilic liquid refrigerant.
According the invention stated in 23471MUM12009, a chewable mouth
freshener containing boiled and rosted areca nuts (Supari), catechu (katha),
lime, cardamom, along with an anticaking agent and a whitening agent, and
optionally a number of fine natural, nature identical and artificial flavouring
7
:1
II
I
• materials. The resulting product has a good shelf life and poses reduced health
risk to the consumer than similarproducts currently available in the market. The
anticaking and whitening agent is selected from a group comprising arrow root
powder, psyllium husk, wheat bran, wheat fiber, what husk, wheat starch,
wheat protein, rice bran, rice starch, rice protein, extruded roce powder,
pregelatinsied rice powder, maltodextrin, tapioca starch, tapioca dextrin, oat
meal, oat bran, oat fiber, com starch, apple fiber, potato powder, potato starch,
lactose, milk solids, milk salts.
According to the document KR20080107279, a method for purifying the crude
wood vinegar, the wood vinegar purified by the method, and a cosmetic
product containing the purified wood vinegar are provided to remove the
harmful components, the scorched smell and the stimulating odor from the
wood vinegar. A method for purifying the crude wood vinegar comprises the
steps of oxidizing the crude wood vinegar and oxygenated water in the
presence of phosphoric acid at 30-70 deg.C for 8-12 hours; leaving it alone for
36-40 hours and removing the aggregated one; distilling it at 90-120 deg.C for
3.5-4.5 hours; adding charcoal and/or activated carbon as an adsorbent to
remove the impurities after distillation and filtering it to remove the adsorbent;
and adding 0.1-15 wt% ofa sage extract to the filtered one.
8
l !
The other document 2467/DEL/2012 refers to the invention which states that a
novel mouth freshener comprising maize, catechu and lime and optionally
comprising fine natural flavoring materials, which tastes and is as persistent in
mouth as areca nut (supari), therefore a perfect alternative to supari and a
method of preparing the same.
The invention refers to a mouth freshener in the form of oral sugar pill. The
saliva with dissolved sugar pill is first used to rinse mouth, then swallowed,
resulting in a sense of cooling and refreshing and complete elimination of
peculiar smell from mouth. The said product has also functions for preventing
and curing oral ulcer, pharyngitis, gastritis and stopping toothache. It can also
be used for the prevention of hyperlipaemia if taken regularly which has been
described in the document CNI071828.
The other document 2617/DELNP/2004 states a mouth rinse comprising epe
and zinc ions is a very effective mouth rinse. It has an antibacterial effect that
removes odor creating bacteria from the oral cavity. The CPC and zinc ions
preferably are used in combination with an ionone terpene such as alpha ionone
or a beta ionone.
9
• A large section of people mainly Coolies, migrant workers and youth are using
the pan masala in the city. Another major fact to pinpoint here is the migration
of workers from different states. Nowadays we can see all over the State so
many migrant workers are seeking jobs. An alarming fact here is to note that
one of the major pan masala sellers in the city is migrant workers. These
dreadful intoxicants are really detrimental for human health. Chewing of pan
masala and the use of tobacco products will cause cancer. Scientific facts report
that those fond of chewing pan masala now have one more reason to evade this
addictive habit. As it is a product of carcinogen it can cause infirmity in
generations to come. In additional several studies shows that the severe
consumption of this intoxicant can cause damage to genes, which can in turn be
harmful to descendants.
According to the document 2710IDEL/2012, a pan masala (betal quid) and a
mouth freshener and the process of preparing thereof, comprising, betal nuts
taken in the range of60% to 95% by weight of the composition and coated with
with olive oil taken in the range of 0.1 to 1 and glycerine taken in the range of
0.1% to 1% by weight of the composition, starch taken in the range of 2% to
15% by weight of the composition, Katha taken in the range of 3% to 15% by
weight of the composition, sorbitol taken in the range of 1% to 10% by weight
of the composition, mannitol taken in the range of 1% to 10% by weight of the
10
• composition, microcrystalline cellulose taken in the range of 0.5% to 5% by
weight of the composition, guar gum taken in the range of 0.5 to 5% by weight
of the composition, maltodextrin taken in the range of 0.5% to 5% by weight
of the composition, slaked lime (calcium hydroxide) taken in the range of 0.1
to 1 % by weight, menthol taken in the range of 0.3 to 1% by weight of the
composition, lendi pepper taken in the range of 0.1% to 2.0% and a herbal
blend of oils along with permitted flavours and manually mixed.
B. K. Sinha et al ( 1994, vol. 46, Springer) states that the effects of application
of Pan Parag with tobacco on buccal mucosa of 21 albino rats (Wistar strain)
were studied. The paste made up of pan Parag (instant betel nut preparation
with tobacco) was painted over the entire buccal mocosa of the experimental
group (n=21) on every alternate day from the 46th to 255th day of the study
with a total of 42 days intervening rest period. Whereas in the control group
(N=14), the painting brush dipped in tap water was rubbed over the buccal
mucosa in the same frequency. Punch biopsies were taken from the buccal
mucosa of all the animals on the 31 st day, 106th day, 181 st day and 256th day
of the study. The animals were left untouched for 15 days following each
biopsy procedure. The biopsy specimens in the experimental group after 2
months painting revealed changes of Papillomatosis in 22% and dysplasia in
39% of rats. Dysplastic changes were observed in 83% of the animals at the
11
-1
• end of 4th months, which increased to 95% after 6 months. The control group
revealed no significant pathological changes. Our study shows that the
application of Instant betel nut preparation with tobacco (Pan Parag) causes
significant histopathological changes in a short period of time and are
responsible for the production of the various premalignant lesions affecting the
oral cavity.
Another document 87/MUM/2008 states a chewable mouth freshener
containing boiled and roasted areca nuts (Supari), catechu (katha), lime,
cardamom, along with a special agent, and optionally a number of fine natural
flavouring materials. The resulting product has a good shelf life and poses
reduced health risk to the consumer than similar products currently available in
the market. The special agent is selected from a group comprising arrow root
powder, psyllium husk, wheat bran, wheat fiber, what husk, wheat starch,
wheat protein, rice bran, rice starch, rice protein, extruded rice powder,
pregelatinised rice powder, maltodextrin, tapioca starch, tapioca dextrin, oat
meal, oat bran, oat fiber, com fiber, com starch, apple fiber, potato powder,
potato starch, lactose, milk solids, milk salts.
If the number of consumers those who use this intoxicant in a hefty way the
people in the city will affected with dreadful diseases. Strong curbs against the
12
~ usage of the tobacco usage should implement is an urgent need. Further, the
education to reduce and eliminate the pan masala from the city needs to be
accelerated.
US3886265 discloses a mouth cleansing preparation containing at least one
ene-diol compound having at most 6 carbon atoms and an oxidizing agent in
the form of a water soluble peroxide. The composition is intended to eliminate
bad breath and is employed in the form of a chewable tablet. The composition
can contain flavoring agents, but these are not in the form of encapsulated
droplets adapted for slow sustained release In the mouth.
US4,029,759 discloses a method for imparting a cooling property to a
composition for use in the oral cavity. Specifically, the patent discloses the use
of para-menthane derivatives to various substances used in the mouth, such as
toothpaste, mouthwash, tooth powder, food stuffs and the like. The paramenthane
derivatives can also be employed in combination with flavoring
materials. Lacking in this disclosure is any teaching concerning sustained slow
release of flavoring material In the mouth.
US4,071,614 discloses a dentifrice which contains encapsulated flavoring
material. The dentifrice contains two different flavoring materials in which one
13
• flavor is encapsulated in a thin walled capsule and the other is encapsulated in a
thick walled capsule. The thin walled capsules rupture when the toothpaste is
squeezed from the container and the thick walled capsules rupture in the course
of brushing the teeth. The encapsulated material is not watersoluble and is
intended for being broken by a mechanical action to release bursts of the
flavoring material. There is thus no disclosure in respect of a slow sustained
release of flavoring material, particularly, in conjunction with a static situation,
such as, installation of dentures.
The other document W02009116060 refers to the invention which states that a
chewable mouth freshener containing boiled and roasted areca nuts (Supari),
catechu (katha), lime, cardamom, along with a special agent, and optionally a
number of fine natural flavouring materials. The resulting product has a good
shelf life and poses reduced health risk to the consumer than similar products
currently available in the market. The special agent is selected from a group
comprising arrow root powder, psyllium husk, wheat bran, wheat fiber, what
husk, wheat starch, wheat protein, rice bran, rice starch, rice protein, extruded
rice powder, pregelatinised rice powder, maltodextrin, tapioca starch, tapioca
dextrin, oat meal, oat bran, oat fiber, com fiber, com starch, apple fiber, potato
powder, potato starch, lactose, milk solids, milk salts.
14
-I
, Indeed, such problem makes difficult the patient's transition to the wearing of
dentures. Flavorings, such as spray breath fresheners, mouth washes, chewing
gums, lozenges, and denture cleaners as presently employed have only a
limited life of very short duration and rapidly lose their ability to mask bad
breath.
Summary of the invention
The present invention relates to a tobacco based mouth freshener composition.
More particularly, the present invention relates to a tobacco based mouth
freshener composition having good effects of freshener products. More
particularly, the present invention relates to mouth freshener composition
prepared by using muretthi, kattha (cateche), supari, menthol, chunna,
tobacco, natural perfume, glycerin and also eatable cardamom (elaichi) and
mixture of clove powder and black cardamom powder, nutmeg powder, mace
powder and cinnamon powder in particular ratio. Moreover this invention
relates to the process of preparing the composition containing the above
ingredients.
Detailed description of the invention
15
• Accordingly, the mam object of the present invention is to provide a
composition useful mouth freshener, which obviates the drawbacks III the
present invention.
Another object of the present invention is to provide a tobacco based mouth
freshener composition
Another object of the present invention is to a tobacco based mouth freshener
has bactericidal, decontaminating, deodorizing and other functions, and is safe
and convenient in use.
An object of the invention is to provide a tobacco based mouth freshener
composition and palate coolant, having slow release in the mouth and capable
of eliminating offensive breath and cooling the palate at the same time.
Still other object of the present invention to provide a tobacco based mouth
freshener composition prepared by using muretthi, kattha (cateche), supari,
menthol, chunna, tobacco, natural perfume, glycerin and also eatable
cardamom (elaichi) and mixture of clove powder and black cardamom powder,
nutmeg powder, mace powder and cinnamon powder.
16
• A further object of the invention is to provide such a tobacco based mouth
freshener composition, in a particle form for use with full or partial dentures
by compatability thereof with or without the use of a denture adhesive.
A further advantage of the present invention is that it provides users with a
product that fulfills purposes, breath freshening.
Still another object of the present invention is to provide the process for the
preparation of the a novel chewable mouth freshener composition containing
the ingredients such as kattha (cateche), chunna, tobacco, supari, muretthi,
menthol, natural perfume, glycerin and also eatable cardamom (elaichi) and
mixture of clove powder and black cardamom, nutmeg, mace and cinnamon.
It is another object of the present invention to provide a novel chewable mouth
freshener composition which is non-liquid to thereby eliminate the bulkiness of
liquid breath freshening dispensers and further eliminate the hazard of leaks
from the liquid breath freshening dispenser.
Yet another object of the invention is to provide a new and a novel a tobacco
based mouth freshener composition which is susceptible of a low cost of
manufacture with regard to both materials and labor, and which accordingly is
then susceptible of low prices of sale to the consuming public, thereby making
17
• such system economically available to the buying public. All the ingredients of
the composition are in particle form.
Hereinafter, the present invention will be described in more detail with
reference to Examples, but the scope of the invention is by no means limited to
these Examples.
Example I
The mouth freshener composition of the instant invention are prepared and the
process of preparing thereof, comprising, supari 700 gm, tobacco 2-4gm,
Muretthi 50 to 60 gm, Natural perfume 1 to 2 gm, eatable cardamom (elaichi) 8
to 10 gm and the mixture of clove powder and black cardamom, nutmeg, mace
and cinnamon 6 to 9 gm, along with a Liquid base compounds of liquid
material having ingredients of glycerin 4 to 7 gm, Menthol 15 to 20 gm,
Natural and synthetic perfumes 2 to 4 gm, Katha Powder 25 to 30 gm used as a
anti caking agent. All above ingredients are mixed manually and It was
preserved at room temperature for 24 hr.
18
• Example II
The mouth freshener composition of the instant invention are prepared and the
process of preparing thereof, comprising, supari 500 gm, chunna (lime) 26 to
40 gm, Natural perfume 2 to 4 gm, eatable cardamom (elaichi) 4 to 6 gm and
the mixture of clove powder and black cardamom, nutmeg and cinnamon 4 to
6 gm, along with a Liquid base compounds of liquid material having
ingredients of glycerin 1 to 4 gm, Menthol 2 to 3 gm, Natural and synthetic
perfumes 5 to 10 gm, Katha Powder 10 to 20 gm used as a anti caking agent,
all above ingredients are mixed manually and It was preserved at room
temperature for 24 hr.
Example III
The mouth freshener composition of the instant invention are prepared and the
process of preparing thereof, comprising, supari 1000 gm, Muretthi 10 to 12
gm, tobacco 70-100gm, chunna (lime) 16 to 20 gm, Natural perfume 3 to 6 gm,
eatable cardamom (elaichi) 5 to 10 gm and the mixture of clove powder and
black cardamom, nutmeg, mace and cinnamon 2 to 5 gm, along with a Liquid
base compounds of liquid material having ingredients of glycerin 2 to 6 gm,
Menthol 6 to 8 gm, Natural and synthetic perfumes 3 to 6gm, Katha Powder
100 to 200 gm used as a anti caking agent, all above ingredients are mixed
manually and It was preserved at room temperature for 24 hr.
19
•
The above results clearly and surprisingly show that the Example I II
combination of the invention, namely, the all ingredients combination is far
and away superior to combinations of as well as each of the above substrates
or adsorbents employed in example I and II in reducing and eliminating onion
odor. Accordingly, it is clear that the combination of the invention is indeed a
synergistic combination in that the combination is far superior in performance
to the additive performance of that of example I and II. In fact, the above
results are indeed totally unexpected in that one skilled in the art would expect
that the higher specific volume material (indicative of a high surface area)
should adsorb odor more effectively which has the lowest specific volume
(lowest surface area) of all the substrate materials tested. The fact that the
results are' opposite to that which would be nonnally expected is indeed
surprising and unexpected.
An object of the invention is to provide a breath and mouth freshener
composition and mouth coolant, having a slow release in the mouth, capable of
eliminating offensive breath, and cooling the mouth.
20
• The invention also meets the oral gratification needs of the consumer by
offering the additional benefits of a refreshing taste and feel in the mouth and
the feeling of the user being that ofjust having brushed the teeth.
Paan Masala Compounds that are a perfect mode of relaxation and enhances the
mood of the consumers with quality tobacco ingredients in it. Manufactured
under the supervision of experts, these are widely appreciated and tasted
worldwide. These are blended with ingredients that enhance the flavor and taste
ofpan masala. Our range ofpaan masala compound is enriched with cardamom
(elaichi) and other such things that adds to its fragrance. The Supari is made
from pure and natural ingredients are mixed. These are widely appreciated for
fresh aroma and refreshing taste. This has been prepared in an automated
electronic plant and premium quality raw material and offers our range In
suitable and hygienic packaging preserving the freshness and rich taste.
In fact, it has been found that the basic material each by itself is not very
effective in reducing or eliminating onion odor but a combination of all the
above ingredients are surprisingly effective for such purpose. Such
combinations are substantially more effective in eliminating onion odor than
the additive effect of either component of each combination alone thereby
indicating that such combinations are synergistic combinations.
21
•
The present invention is much less expenSIve to produce than a bottle or
aerosol dispenser. The present invention can be offered in a restaurant after a
meal because of its inexpensive cost and sanitary manner. It is not necessary
to keep it in your mouth like a breath mint.
For a panmashala composition to be added to an mouth freshner, on the other
hand, it is important as basic requirements to mask an smell derived from a
cosmetic base and to have good long-term storage stability. Further, from the
viewpoint of its comfortable use by consumers and the enhancement of its
attraction as merchandise, it is also important that this composition has a good
scent at each ofthe following three stages:
The breath freshener sample was tasted. It melted smoothly in the mouth and a
desirable apple flavored cool freshness spread throughout the entire oral cavity
when the capsule coating membrane (soft membrane material) ruptured in the
mouth. Unpleasant odor in the mouth was also removed, and exhaled air after a
meal had a desirable fragrance.
22
•
INDUSTRIAL APPLICABILITY:
The a tobacco based mouth freshener composition of the present invention can
remove unpleasant odor generated from foul breath and exhaled air, easily not
only after eating and/or drinking but also when leaving home or at a place away
from home. Furthermore, since the breath freshener of the invention contains a
hydrophilic sweetener, the freshener skillfully masks and mitigates bitter taste
derived from freshening agents or flavors and also succeeds in imparting a
variety of tastes including sweet taste, thus being fully responsive to changes in
consumer tastes and being highly useful.
Although the invention has been described in conjunction with a specific
embodiment thereof it will be apparent to those skilled in the art that numerous
modifications and variations can be undertaken without departing from the
scope and spirit of the invention as defined in the attached claims.
23

• I claim:
I) A tobacco based mouth freshener composition which muretthi, kattha
(cateche), supari, tobacco, menthol, chunna, natural perfume, glycerin
and also eatable cardamom (elaichi) and mixture of clove powder and
black cardamom powder, nutmeg powder, mace powder and cinnamon
powder in particular ratio.
2) The tobacco based mouth freshener composition as claimed in claim 1
which comprises supari 1000 gm, Muretthi 10 to 12 gm, chunna (lime)
16 to 20 gm, tobacco 70-100gm, Natural perfume 3 to 6 gm, eatable
cardamom (elaichi) 5 to 10 gm and the mixture of clove powder and
black cardamom, nutmeg, mace and cinnamon 2 to 5 gm.
3) The tobacco based mouth freshener composition as claimed in claim 1
wherein the composition also comprising along with a Liquid base
compounds of liquid material having ingredients of glycerin 2 to 6 gm,
Menthol 6 to 8 gm, Natural and synthetic perfumes 3 to 6gm, Katha
Powder 100 to 200 gm.
4) The tobacco based mouth freshener composition as claimed in claim 1 in
which the ingredients are in particle form.
24
• 5) The process ofpreparing the tobacco based mouth freshener composition
as claimed in claim 1 wherein composition contains muretthi, kattha
(cateche), supari, menthol, chunna, tobacco, natural perfume, glycerin
and also eatable cardamom (elaichi) and mixture of clove powder and
black cardamom powder, nutmeg powder, mace powder and cinnamon
powder.
4) The process of preparing the tobacco based mouth freshener composition
as claimed in claim 1 wherein the process comprising, supari 1000 gm,
Muretthi 10 to 12 gm, tobacco 70-100gm, chunna (lime) 16 to 20 gm,
Natural perfume 3 to 6 gm, eatable cardamom (elaichi) 5 to 10 gm and
the mixture of clove powder and black cardamom, nutmeg, mace and
cinnamon 2 to 5 gm, along with a Liquid base compounds of liquid
material having ingredients of glycerin 2 to 6 gm, Menthol 6 to 8 gm,
Natural and synthetic perfumes 3 to 6 gm, Katha Powder 100 to 200 gm.
All the above ingredients are mixed manually and it is preserved for 24
hours in a closed room temperature.
6) The tobacco based mouth freshener composition as claimed in claim 1 in
which a breath freshener composition, in a particle fonn for use with full
or partial dentures by compatibility thereof with or without the use of a
denture adhesive.
25
•
• 7) The tobacco based mouth freshener composition as claimed in claim 1 in
which a breath freshening panmasala which is non-liquid to thereby
eliminate the bulkiness of liquid breath freshening dispensers.
8) The tobacco based mouth freshener composition substantially as
hereinbefore described with particular reference.
9) The process of preparing the tobacco based mouth freshener composition
substantially as hereinbefore described with particular reference.
. q~/r
Dated thIS ..... '.•....... day of September 2013
~
(K.K.MODAK)
Applicants Agent's
For, SURESH & CO
26

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Patent Number

270594

Indian Patent Application Number

2613/DEL/2013

PG Journal Number

02/2016

Publication Date

08-Jan-2016

Grant Date

31-Dec-2015

Date of Filing

04-Sep-2013

Name of Patentee

RAJKUMAR ARORA

Applicant Address

H-341, GROUND FLOOR, NEW RAJENDRA NAGAR DELHI-110060, INDIA

Inventors:

#	Inventor's Name	Inventor's Address
1	MR. RAJKUMAR ARORA	H-341, GROUND FLOOR, NEW RAJENDRA NAGAR DELHI-110060, INDIA

PCT International Classification Number

A24B

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1			NA