A FOOD GRADE FORMULATION COMPRISING EDIBLE HERBS FOR REDUCTION OF ODOR

Abstract

The present invention relates to a food formulation to reduce volatile sulfur compounds responsible for unpleasant breath odors, particularly after consuming garlic and similar foods. The formulation incorporates activated edible charcoal, rosemarinic acid flavonoids, rosemary powder, zinc compounds, menthyl acetate, natural sweeteners, and flavors. It can be prepared in various forms, including chewable tablets, hard candy, gummies, lozenges, mouth spray, and capsules.

Specification

Description:Filed of the Invention
The present invention relates to food formulation to reduce or neutralize volatile odor causing compounds, in foods. More particularly, the present invention relates to a charcoal based food formulation.

Background of the Invention

In contemporary health-conscious societies, consumers not only seek foods that are appetizing and visually appealing but also expect them to contribute positively to their personal health. Alongside the growing interest in both natural and processed foods, there arises a challenge: the presence of unpleasant odors originating from volatile organic compounds in these foods. Common volatile compounds, such as diallyl sulfide, allyl mercaptan, and allyl methyl sulfide, are frequently detected in foods renowned for their health benefits, including onions, garlic, and various fermented products like ciders. These compounds often result in odors that are not socially agreeable, leading to discomfort in communal and social settings.

Diallyl disulfide and allyl methyl disulfide, for instance, are both derivatives of allicin, a compound found in garlic. The odor detection threshold for diallyl disulfide is notably low at 0.22 parts per billion (ppb), indicating its potent smell even at minimal concentrations. The odor threshold for allyl methyl disulfide remains undetermined, adding complexity to managing its olfactory impact. Further, allyl mercaptan, another derivative, can be reduced from diallyl disulfide and has an even lower detection threshold of 0.05 ppb, according to studies by Henry and Gehr (1980). This compound is then transformed into allyl methyl sulfide, which has a detection threshold of 0.14 ppb, suggesting a significant potential for odor generation at very low concentrations.

Further, the market for products that effectively counteract food-related odors is expanding. According to a 2023 report by IMARC Group, the mouth freshener market in India alone is projected to grow from INR 36.3 billion in 2020 to INR 68.7 billion by 2026, reflecting a compound annual growth rate (CAGR) of approximately 10.2% from 2021 to 2026. This growth is indicative of both the ongoing challenge posed by food-related odors and the substantial demand for effective solutions.

Despite the prevalence of these compounds, research on functional foods and ingredients that can effectively neutralize such odors is scant. Existing studies highlight the potential of certain natural remedies-such as mint leaves (including both spearmint and peppermint), apples, raw lettuce, milk, and various oils-to partially mask or neutralize the odors of garlic breath. However, these solutions do not address the root cause: the presence of volatile odor-producing compounds. Without reducing these volatiles, complete deodorization remains challenging.

Thus, there is a continued demand for innovative solutions that leverage functional ingredients capable of reducing or eliminating these volatile components. There is need for natural ingredient based functional food formulation that not only suppresses these odors but do so effectively enough for social acceptability.

Objective of the Invention

A primary objective of the present invention is to provide a food formulation for reducing or neutralizing odors.

Another objective of the present invention is to provide a food formulation for reducing or neutralizing odors, produced by volatile compounds.

Another objective of the present invention is to provide a food formulation comprising of activated edible charcoal.

Yet another objective of the present invention is to provide a food formulation that enhances enzymatic breakdown.

Yet another objective of the present invention is to provide a food formulation based on natural ingredients.

Summary of the Invention
Present invention aims to provide a food formulation comprising to mitigate the unpleasant odors associated with the consumption of certain sulfur-rich foods such as garlic, onions, and fermented products.

In an aspect, the food formulation composition comprises of activated edible charcoal, rosemarinic acid flavonoids, rosemary powder, zinc containing compound, menthyl acetate, natural sweeteners and natural flavors.

In another aspect, the activated edible charcoal is present in an amount ranging from 65 to 75% by weight of the formulation.

In further aspect, the food formulation comprises zinc containing compound is present in an amount ranging from 0.1 to 0.2 % by weight of the formulation.

In another aspect, the menthyl acetate is present in an amount ranging from 0.1 to 0.2 % by weight of the formulation.

In another aspect, the natural sweeter is present in amount ranging from 14-18 % by weight of the formulation.

In an aspect, the natural sweeter is selected from honey, maltitol, dates, coconut sugar, maple syrup, molasses or any combination thereof.

In another aspect, the present invention provides a method for preparing a food formulation, the method comprising the steps of:
a. mixing activated edible charcoal powder with rosemarinic acid flavonoids in water to form a solution;
b. drying the solution under a laminar flow to produce porous lumps;
c. grinding the porous lumps to obtain fine powder;
d. adding flavors to the fine powder obtained in step c) to form a flavored powder;
e. dissolving menthyl acetate in a blend of honey and maltitol to form a mixture;
f. adding rosemary powder to the mixture of step e) to form a paste;
g. combining the flavored powder of step d) with the paste of step f) to form a mixture;
h. drying and homogenizing the mixture of step g) to obtain final formulation.

In further aspect, the method further comprises pelleting the final formulation obtained in step h) to produce pellets for oral consumption.

Brief Description of the Drawings
Figure 1: depicts variation in volatile (Diallyl disulphide) concentration with the variation in charcoal amount and time after consumption.

Figure 2: depicts variation in volatile (Diallyl disulphide) concentration with variation of Rosemary powder content.

Figure 3: depicts effect of final formulation on volatile concentration.

Detailed Description of the Invention
As required, detailed embodiments of the present disclosure are disclosed herein; however, it is to be understood that the disclosed embodiments are merely exemplary of the disclosure which may be embodied in various forms. Therefore, specific structural and functional details disclosed herein are not to be interpreted as limiting, but merely as a basis for the claims and as a representative basis for teaching one skilled in the art to variously employ the present disclosure in virtually any appropriately detailed structure.

In any embodiment described herein, the open-ended terms "comprising," "comprises," and the like (which are synonymous with "including," "having" and "characterized by") may be replaced by the respective partially closed phrases "consisting essentially of," consists essentially of," and the like or the respective closed phrases "consisting of," "consists of, the like.

As used herein, the singular forms "a," "an," and "the" designate both the singular and the plural, unless expressly stated to designate the singular only.

The term "formulation" and "composition" as used herein convey the same meaning and may be used interchangeably, the term, "activated edible charcoal" and "activated charcoal" may be used interchangeably.

The present invention aims to provide a food formulation to mitigate the unpleasant odors associated with the consumption of certain sulfur-rich foods such as garlic, onions, and fermented products. The formulation leverages a combination of enzymatic reactions and adsorptive properties to effectively reduce the concentration of volatile sulfur compounds responsible for the malodorous effects.

The food formulation of the present invention comprising of activated edible charcoal; rosemarinic acid flavonoids; rosemary powder; zinc containing compound; menthyl acetate; natural sweetneers; and natural flavors.

In an embodiment of the present invention, the formulation comprises 70% by weight of activated edible charcoal, which may be sourced from coconut shells and optimized for high adsorptive capacity. This is complemented by 0.5% rosemarinic acid flavonoids extracted from rosemary leaves and 5% finely ground rosemary powder to enhance flavor and potential health benefits. Zinc-substituted folic acid is included at 0.15% by weight, serving as a dietary zinc supplement, while 0.15% menthyl acetate provides a refreshing, minty flavour. The sweeteners-16% by weight-blend honey and coconut sugar, providing a balanced sweetness, rounded off with 8.2% natural flavours from citrus and mint essential oils for enhanced flavour.

In another embodiment, the honey and coconut sugar with dates and maple syrup, maintaining the same sweetener percentage but altering the flavor profile and glycemic response.
In another embodiment, the zinc substituted folic acid may be replaced with zinc gluconate to meet to various dietary restrictions while maintaining nutritional efficacy. Flavor diversification is achieved in another embodiment by introducing additional natural flavors such as vanilla and almond extracts.

In another embodiment, the activated edible charcoal is present in an amount ranging from 65 to 75% by weight of the formulation, preferably in the range of 70 to 75% by weight.

In further embodiment, the zinc containing compound is selected from Zinc substituted folic acid, The compound comprises adding folic acid to zinc nanoparticles.

In another embodiment, the zinc containing compound is present in an amount ranging from 0.1 to 0.2 % by weight of the formulation.

In another embodiment, the menthyl acetate is present in an amount ranging from 0.1 to 0.2 % by weight of the formulation.

In another embodiment of the present invention, the natural sweeter is selected from honey, maltitol, dates, coconut sugar, maple syrup, molasses or any combination thereof. In a preferred embodiment the natural sweeter is honey and maltitol.

In an embodiment, the food formulation may be prepared various forms, including but not limited to chewable tablets, hard candy, candy, gummies, lozenges, mouth spray, and capsules.

In another embodiment, the present invention provides a method for preparing a food formulation, the method comprising the steps of:
a. mixing activated edible charcoal powder with rosemarinic acid flavonoids in water to form a solution;
b. drying the solution under a laminar flow to produce porous lumps;
c. grinding the porous lumps to obtain fine powder;
d. adding flavors to the fine powder obtained in step c) to form a flavored powder;
e. dissolving menthyl acetate in a blend of honey and maltitol to form a mixture;
f. adding rosemary powder to the mixture of step e) to form a paste;
g. combining the flavored powder of step d) with the paste of step f) to form a mixture;
h. drying and homogenizing the mixture of step g) to obtain final formulation.

In further embodiment, the method comprises pelleting the final formulation obtained in step h) to produce pellets for oral consumption.

Example:
Preparation of the food formulation

Example 1:
Approximately 35 grams of activated charcoal powder were placed in a petri dish. Then, 500 mg of rosemarinic acid flavonoids were dissolved in 10 ml of water. This solution was added dropwise to the activated charcoal powder to ensure a uniform mixture. The resulting mixture was then dried under laminar flow to form porous lumps. These lumps were subsequently ground into a fine powder. Finally, natural flavors were incorporated to impart a salty and tangy taste.

Example 2:
Mint extract, about 5 mg of menthyl acetate, was thoroughly dissolved in a blend of natural sweeteners, consisting of 98% honey and 2% maltitol. To this mixture, 500 mg of rosemary powder was added, resulting in a sweet, fragrant paste. This paste not only offers a pleasant aroma but also provides a soothing menthol-like effect on the throat, enhancing its appeal as a therapeutic formulation.

Example 3:
Mixtures prepared in example 1 and 2 were combined and subjected to drying to achieve the final formulation. Post-processing involved drying the combined mixture in a laminar air flow chamber to ensure uniform drying. Each batch was then homogenized three times to guarantee consistent texture and component distribution throughout the formulation.

Example 4:
Pelleting and packaging of the formulation were carried out in moisture-free glass containers to maintain product integrity. No additional preservatives were used, as rosemarinic acid naturally functions as a preservative. The sweetness, texture, and taste of the formulation can be adjusted in later stages to meet consumer preferences. Additionally, the formulation underwent extensive testing to evaluate its effectiveness in reducing vapor pressure and to gather consumer feedback on various sensory and functional parameters.

Example 5:
Assessment of Pure Components on Garlic Volatile Reduction

To evaluate the efficacy of the formulation in reducing volatile compounds emanating from garlic, an experiment was conducted as follows:

Three samples, each comprising 16 grams of garlic, were blended with 100 mL of water at 30°C for 25 seconds. Each blended sample was then transferred to a 500 mL Pyrex bottle designated for treatment. The treatments varied as follows:

• Activated charcoal was added in quantities ranging from 1 gram to 5 grams,
• Rosemarinic oleoresins were included in amounts from 25 mg to 100 mg, and
• Rosemary powder was added in quantities from 250 mg to 1,000 mg.

Following the addition of these components, the samples were left to stand at room temperature. The volatile levels in each sample were analyzed using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS). The measurement process began 1 minute after treatment and continued at intervals up to 60 minutes. For the SIFT-MS analysis, a needle was connected to the instrument and pierced through the septum of each Pyrex bottle, allowing the flow of volatiles into the SIFT-MS for detection.

The kinetic behavior of the volatiles, reflecting their reduction over time, was recorded and is presented in Table 1.

Table 1: - Kinetics of garlic volatiles responsible for foul odor.
Volatile compound Ion Product Precursor Ion Mass/charge ratio (m/z) Reaction rate (k)
10-9 Cm3 S-1
Dimethyl disulfide (CH3)2S2+ NO+ 94 2.4
Allyl mercaptan C3H6S NO+ 74 2.4
Allyl methyl disulfide C4H8S2 NO+ 120 2.4
Allyl methyl sulfide C4H8SH+ H3O+ 89 2.6

Deodorization of Breath: Control and Treatment Experiments

Control Experiment: In the control experiment, three grams of a fresh garlic clove were chewed by a subject for 25 seconds, followed immediately by the consumption of 100 mL of water. The levels of breath volatiles were then assessed using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS) 200 (SYFT Voice 200, Christchurch, New Zealand). For the measurement, the subject positioned their mouth at one end of a 5 cm straw connected to the SIFT-MS 200. The subject inhaled through the nose and exhaled through the mouth freely. Breath volatiles were measured in 2-minute scans starting 1 minute after the initiation of chewing.

Treatment Experiment: For the treatment experiment, the procedure mirrored the control, except that no water was consumed. After chewing and swallowing the garlic, the developed formulation was immediately chewed for 30 seconds and swallowed. Breath analysis was conducted using the same SIFT-MS setup immediately after swallowing the formulation, capturing the immediate effects of the formulation on garlic breath volatiles.

Statistical Analysis: The collected data were coded, entered, and analyzed using JMP software, version 10.0.2 64-bit edition (Statistical Discovery, Cary, NC, USA). The dataset included five replicates of in vivo (human subjects) data and three replicates of in vitro (laboratory) data. The data were subjected to a one-way Analysis of Variance (ANOVA) to detect statistical differences between control and treatment groups. Post-hoc comparisons were made using the Tukey-Kramer Honestly Significant Difference (HSD) test to identify specific group differences. A significance level was set at P = 0.05.

This data substantiates the effectiveness of the formulation in mitigating the presence of volatile compounds from garlic, demonstrating potential application in food preservation and odor control.

Example 6
In an exemplary embodiment, the food formulation comprises:
a) activated edible charcoal: 3500mg
b) Rosemarinic oleoresins: 0.01µl (trace amount)
c) Rosemary powder: 500mg
d) Zinc substituted folic acid: 10mg
e) Menthyl Acetate: 5mg
f) Natural sweetener: 800mg
g) Natural flavor (extracted from Trachyspermum ammi (Ajwain) at lab)

All the components were obtained from the natural sources, and used after triple wash dried and in powdered form. Edible charcoal was specially prepared for food items that are food grade (FDA approved, FSSAI license no. 22119018000059) BIC UK certified.

Example 7:
Effect of charcoal on deodorization
Allicin, a significant thiosulfinate compound, is both the primary source of the characteristic odor of freshly cut garlic and a key agent of its antibacterial properties. It also acts as a precursor to several important volatile compounds. Diallyl disulfide, for instance, is one of the first volatiles formed from allicin following the mechanical disruption of garlic tissue, such as cutting or crushing.

Activated edible charcoal on these garlic volatiles, an experimental setup was employed where 3.5 grams of charcoal were added to 100 ml of crushed garlic paste contained in a Pyrex glass bottle. The concentration of volatile compounds in the headspace was then measured 60 minutes later using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS). This method quantitatively evaluates the reduction in volatiles due to the charcoal's adsorptive properties.

Figure 1 illustrates that after a certain infusion, effect of charcoal on reduction of volatile content remain almost stable. Whereas, a dose of 3.5gm in 100ml of sample solution, kept reducing the volatile content after a sudden spike in the volatile compound. Further, Figure 2, demonstrates that increasing the rosemary powder content, kept reducing the volatile concentration. Rosemary powder dose was kept at 250 mg when volatile concentration with time was observed. While a similar pattern as charcoal was observed when volatile concentration with time was observed.

Figure 3, illustrates the effect of final formulation on volatile concentration responsible for foul odor from garlic. It was observed that within 30 minutes the volatile concentration reduces less than 300ppb and within an hour the volatiles reduces less than 200ppb. The formulation was effective enough to reduce volatiles up to a level that are non-identifiable by a neighboring person.

Example 8:

Physicochemical analysis
Physicochemical properties were evaluated using a 9 point hedonic scale analysis performed on 80 sample consumers. The results obtained are summarized below.

Sample Moisture (gm/100gm) Soluble Solid content Hardness (KgF)
1 3.75+/-0.51 0.56+/-0.16 26.55+/-4.12
2 3.82+/-0.92 0.94+/-0.03 23.40+/-3.93
3 3.87+/-0.45 0.80+/-0.07 19.42+/-2.06
4 5.41+/-0.23 0.59+/-0.06 11.17+/-0.46
5 3.23+/-0.31 0.51+/-0.10 26.19+/-2.81
6 3.42+/-0.06 0.72+/-0.07 25.30+/-3.14
7 4.83+/-0.15 0.74+/-0.04 18.87+/-5.45
8 3.61+/-0.21 0.86+/-0.09 22.55+/-2.43
9 3.21+/-0.16 0.83+/-0.12 25.45+/-8.94
10 3.40+/-0.10 0.60+/-0.08 22.96+/-8.75
11 3.16+/-0.17 0.45+/-0.11 29.62+/-6.78
12 3.13+/-0.36 0.65+/-0.08 21.94+/-3.36
13 (Control) 3.05+/-0.41 0.92+/-0.12 24.39+/-1.07
14 (Control) 3.36+/-0.73 0.93+/-0.06 23.66+/-1.39
Model Linear Quadratic Linear
p-value 0.0055 0.0063 0.0052
R2 0.6851 0.8979 0.6878
Adjusted R2 0.6152 0.8128 0.6184
Predicted R2 0.3499 0.4733 0.3044
Response values represent Means value+/-SD.

The best-fitting models were identified based on the highest R2 values and significance levels with p-values less than 0.05. The impact of activated edible charcoal, rosemarinic powder, and mint extract on the physicochemical properties of the formulations was assessed using these statistically adjusted models.

In terms of experimental parameters of the present invention, a linear model was selected to describe the relationship with moisture content, whereas a quadratic model was more appropriate for representing soluble solid content (SSC). However, no satisfactory model could be established for hardness, indicating that the effects of the ingredients on this particular property could not be reliably quantified under the conditions of our experiments.

Moisture Content Analysis in Developed Ingredients
The moisture content in the developed food formulation varied from 3.05 g/100 g to 5.46 g/100 g. Regression analysis was employed to explore the impact of natural sweeteners on moisture content, and the derived equation is as follows:
Moisture = 2.91A + 3.82B + 6.49C
Most samples, with the exception of sample 6, fell within the commercially acceptable range, specifically below 5% w/w for moisture content. An increase in moisture content was significantly correlated with the increased use of natural sweeteners, likely due to their high hygroscopic nature. To counteract the resulting stickiness, 2% w/w of maltitol was incorporated into the sweetener blend to promote surface crystallization and prevent stickiness.

Soluble Solid Content (SSC) Analysis
The soluble solid content (SSC) in the formulation ranged from 0.48 to 0.97. The influence of various independent variables on SSC was captured in the following regression equation:
SSC = 0.4218A + 0.989B + 0.2180C + 0.2568AB + 1.14AC - 0.7937BC

The analysis demonstrates that SSC was predominantly affected by the presence of rosemarinic powder. Additionally, an increase in sweetener content tended to reduce SSC, which can be attributed to the solubility effect exerted by the sweetener on the herbal components of the formulation. This interaction suggests a nuanced balance between sweetener levels and herbal content to maintain desired SSC levels.

Example 9
For sensory parameters a linear model was adopted for overall liking, appearance, Flavour, Texture, Sweetness, Cooling or soothing effect and stickiness. A linear model was adopted for overall liking, texture, and stickiness. No statistical models were established for appearance, flavor, sweetness.

Sample Overall Acceptance Appearance Flavor Texture Sweetness Cooling (Sourness) Stickiness (Hardness)
1 4.39+/-1.87 6.05+/-1.48 5.30+/-1.52 4.38+/-2.32 5.35+/-1.49 5.04+/-1.50 3.59+/-1.84
2 6.21+/-1.38 6.01+/-1.43 5.81+/-1.40 6.64+/-1.37 5.94+/-1.41 5.40+/-1.46 6.60+/-1.36
3 4.29+/-1.69 5.81+/-1.49 5.46+/-1.24 3.85+/-1.99 5.63+/-1.53 5.11+/-1.59 3.51+/-1.62
4 3.71+/-1.87 5.86+/-1.85 5.50+/-1.42 3.10+/-1.92 5.94+/-1.28 5.44+/-1.48 3.45+/-1.82
5 5.54+/-1.41 5.43+/-1.61 5.35+/-1.43 6.55+/-1.35 5.36+/-1.53 5.20+/-1.62 6.61+/-1.35
6 5.18+/-1.59 5.59+/-1.60 5.43+/-1.44 5.38+/-1.93 5.69+/-1.69 5.36+/-1.62 4.41+/-1.96
7 5.03+/-1.75 6.13+/-1.56 5.71+/-1.69 4.73+/-2.23 6.07+/-1.41 5.40+/-1.65 3.63+/-1.73
8 5.93+/-1.22 5.81+/-1.50 5.59+/-1.46 6.15+/-1.49 5.64+/-1.59 5.33+/-1.71 5.81+/-1.78
9 5.59+/-1.54 5.83+/-1.49 5.14+/-1.39 5.94+/-1.58 5.36+/-1.68 5.28+/-1.68 6.23+/-1.48
10 5.34+/-1.64 5.98+/-1.60 5.46+/-1.50 5.51+/-1.89 5.70+/-1.51 5.35+/-1.71 4.90+/-2.27
11 6.09+/-1.37 5.94+/-1.37 5.70+/-1.48 6.48+/-1.22 5.68+/-1.50 5.38+/-1.58 6.40+/-1.39
12 5.36+/-1.70 6.24+/-1.43 5.86+/-1.55 4.95+/-2.05 5.89+/-1.55 5.36+/-1.64 4.28+/-2.14
13 5.90+/-1.79 5.71+/-1.56 5.94+/-1.67 6.36+/-1.55 5.64+/-2.00 5.49+/-1.57 6.31+/-1.57
14 5.67+/-1.89 5.98+/-1.50 6.19+/-1.55 6.11+/-2.13 6.00+/-1.85 5.38+/-1.77 6.41+/-1.68
Model Linear Cubic Cubic Linear Linear Cubic Linear
p-value 0.0001 0.2987 0.5516 <0.0001 0.0393 0.0319 0.0482
R2 0.8611 0.9242 0.8368 0.9354 0.9547 0.5348 0.4904
Adjusted R2 0.8303 0.583 0.1021 0.921 0.834 0.4314 0.3771
Predicted R2 0.7286 -14.3311 -43.7979 0.8705 -18.2426 0.158 0.11

Response value indicate Mean value +/- Standard Deviation. Number of Consumer samples was 80. A 9 point hedonic scale with 1=extreme dislike 5= neither like nor dislike and 9 = extremely like was used for assessment.

Since consumers prefer to get a formulation that reduces the foul odor, with similar sensory properties as conventional candies. Thus overall acceptance was considered as the metric parameter, to develop the final formulation.

The appearance flavor texture, sweetness cooling, stickiness and overall acceptance of candies on a 9 point hedonic scale were examined. No conclusive models developed for appearance flavor, sweetness and cooling at p<0.05. The models were found for following sensory properties.
Overall Acceptance = 5.84A + 5.92B + 0.3190C
Texture = 6.71A + 5.88B - 2.02C
Stickiness = 6.41A + 5.69B - 2.41C

As per the results of sensory evaluation, the interaction among the sweetener and Rosemary powder and charcoal positively impacted the overall acceptance. However the rosemary powder increases soreness in the texture and hence difficulty in swallowing. Charcoal content was found to be most effective in reducing the foul odor and hence overall acceptability of the formulation. Increasing sweetener reduces soreness and hence positively impacting the texture of the candy. However it also attracts moisture and hence stickiness to the final formulation making it difficult to handle and increases tooth stickiness.

Example 10
Statistical analysis (Precursory acceptance test)
In this analysis charcoal is the main ingredient which supported and carried other component responsible for effective deodorization and hence responsible for overall acceptability among consumers. Activated charcoal in the final formulation was used from 1-5g per candy and tested for texture, soreness and overall acceptability keeping all other parameters constant. The formulation composition is given in the table below:

Samples
CH1 CH2 CH3 CH4 CH5
Edible charcoal 1000mg 2000mg 3000mg 4000mg 5000mg
Rosemarinic oleoresins 50mg 50mg 50mg 50mg 50mg
Rosemary powder 500mg 500mg 500mg 500mg 500mg
Mint Extract 10mg 10mg 10mg 10mg 10mg
Maltitol 5ml 5ml 5ml 5ml 5ml
Natural sweetener 800mg 800mg 800mg 800mg 800mg
Zn substituted folic acid 1mg 1mg 1mg 1mg 1mg

It is seen from the above table that there were significant differences in most sensory properties except for flavor, sweetness, and cooling acceptance. An increase in rosemary powder decreased the texture acceptance. However a similar trend was not obtained for cooling, stickiness and flavor. Given that candies that receive higher scores for flavor and lower score in stickiness have higher overall acceptability. In summary a candy with 65% charcoal and 20% rosemary powder achieved significantly higher scores in all the sensory parameters and overall acceptability.

Sensory property Samples
CH1 CH2 CH3 CH4 CH5 F value
Overall Acceptance 5.80+/-1.63 5.76+/-1.47 6.05+/-1.43 6.05+/-1.48 5.18+/-1.42 4.401
Appearance 6.56+/-1.65 5.75+/-1.52 5.75+/-1.57 5.46+/-1.67 4.83+/-1.75 11.751
Flavor 5.46+/-1.48 5.51+/-1.52 5.83+/-1.57 5.85+/-1.67 4.82+/-1.75 1.104
Texture 5.90+/-1.50 5.50+/-1.55 6.22+/-1.19 6.34+/-1.27 5.27+/-1.41 8.567
Sweetness 5.65+/-1.89 5.61+/-1.73 5.90+/-1.72 6.25+/-1.70 6.11+/-1.38 2.168
Cooling 5.18+/-1.63 5.13+/-1.58 5.27+/-1.50 5.47+/-1.59 5.06+/-1.53 0.811
Stickiness 6.06+/-1.30 5.48+/-1.45 5.96+/-1.41 6.33+/-1.33 5.88+/-1.51 3.525

Although this invention has been disclosed in the context of certain preferred embodiments and examples, it will be understood by those skilled in the art that the present invention extends beyond the specifically disclosed embodiments to other alternative embodiments and/or uses of the invention and obvious modifications and equivalents thereof. Thus, from the foregoing description, it will be apparent to one of ordinary skill in the art that many changes and modifications can be made thereto without departing from the spirit or scope of the invention as set forth in the claims.
, C , Claims:1. A food formulation comprising:
a. activated edible charcoal;
b. rosemarinic acid flavonoids;
c. rosemary powder;
d. zinc containing compound;
e. menthyl acetate;
f. natural sweetneers; and
g. natural flavors.

2. The food formulation as claimed in claim 1, wherein the activated edible charcoal is present in an amount ranging from 65 to 75% by weight of the formulation.

3. The food formulation as claimed in claim 1, wherein the zinc containing compound is present in an amount ranging from 0.1 to 0.2 % by weight of the formulation.

4. The food formulation as claimed in claim 1, wherein the menthyl acetate is present in an amount ranging from 0.1 to 0.2 % by weight of the formulation.

5. The formulation as claimed in claim 1, wherein the natural sweeter is present in amount ranging from 14-18 % by weight of the formulation.

6. The formulation as claimed in claim 1, wherein the natural sweeter is selected from honey, maltitol, dates, coconut sugar, maple syrup, molasses or any combination thereof.

7. The formulation as claimed in claim 1, wherein the zinc containing compound is Zinc substituted folic acid.

8. A method for preparing a food formulation, the method comprising the steps of:
a. mixing activated edible charcoal powder with rosemarinic acid flavonoids in water to form a solution;
b. drying the solution under a laminar flow to produce porous lumps;
c. grinding the porous lumps to obtain fine powder;
d. adding flavors to the fine powder obtained in step c) to form a flavored powder;
e. dissolving menthyl acetate in a blend of honey and maltitol to form a mixture;
f. adding rosemary powder to the mixture of step e) to form a paste;
g. combining the flavored powder of step d) with the paste of step f) to form a mixture;
h. drying and homogenizing the mixture of step g) to obtain final formulation.

9. The method as claimed in claim 8, further comprises pelleting the final formulation obtained in step h) to produce pellets for oral consumption.

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