Detailed Project Report on essence/flavours used in pan masala

ESSENCE/FLAVOUR USED IN PAN MASALA
 [CODE NO.3319]


Among the synthetics in common use for certain applications: as indicated are anethole (anice licorice for cough  drops  and chewing  gum; Benzyl acetate (fruit raspberry and cherry) for candies and soft drinks, cinnamaldehyde (cinnamon) for leaked goods. Chewing gun, and leaked goods. Methyl anthranilite (comcood grapse) for candies and soft drinks.

Compounding:

The flavour chemist is responsible for the basic knowledge of sensory and  application properties of each of this large number of raw materials. The  tremendous number of possible combinations of these flavoured finished compounds is readily apparent. It is not uncommon to develop a flavour that  combines essential oils, plant extractives, fruit juices and synthetics.

Simple  flavours are those containing a single a  ingredient alone  of  diluted  in  appropriate  neutral  carrier; compound flavours  are blends of several ingredients either as mixture  of them  alone  or diluted in carriers (solvents). The  presence  of alcohol  as solvent is of very important significance,  therefore alcohol  should be substituted whenever feasoble with carbitols, glycerin or other approved  functional carriers. Flavour ingredients may also be classified as solid, liquid, paste etc.

Crystalline mixtures of flavour ingredients are rare some of them being  vanillin,  coumerin,  propenylgueethol  and  ethyl vanillin.  Flavour  ingredients  in powered form  (more  or  less hygrocopic)  are more common e.g. coffee, orange juice etc.  They are useful for flavouring, puddings, pastry and sweets. They  may
contain dyes,  sugar etc. for added convenience and  are  usually derived  from  essential  oils. Powdered  flavour  essences  into lactone,  magnesium  carbonate  or other  solid  carriers;  spice oleoresine  plated  onto  salt are  also  important.  The former products, with or without added dyes are intended for use by the pastry industry.

Liquid flavours constitute by for the most numerous class of ingredients. They diffuse readily into the substance. They can be oily liquids such as essential oils and oleoressins, or non-oily when obtained by dissolving the active flavour principles in an appropriate   solvent, normally alcohol.  Fluid extracts   are solutions of  either single or  compounded  flavour  ingredients while compounded oils are formulatted mixtures of essential oils.

Isolates,  synthetics etc, containing a small amount of  solvent.

Compounded  oils can be alcoholic or non-alcoholic. Small  amount of  alcohol or other solvent improves the dispersibility  of  the ingredients; these are used in pastry and liquids in industry. .pa

Alcoholate in a product obtained by macreation in alcohol of a specific concentration of heros and spices for a sufficiently long time to  effect dissolution of the one  or  more  flavour ingredients.  These are some-what similar to tinctures  and  are labeled  with  respect to the percent content of  the  extracted flavour   ingredients.  A tincture is  obtained  by   prolonged maceration  or percolation in an alcoholic solution  of  definite strength. The ratio of flavour ingredient to alcohol is obtained by maceration in maximum strength alcohol (95-96%)  and  implies the  alcohol  becomes fixed or part of  the  flavour  ingredient.

Distillates  are obtained when alcoholic extracts  are  separated from the plant residue of filtration, decantation, or expression and  subsequently  distilled. The residuting product containing some  alcohol also since the ingredients and solvent  co-distill.

Infusions  or  percolats are aqueous or  alcoholic  solutions  of flavour  ingredients prepared by extraction with a  hot  solvent.

Spirits are  prepared  by  mixing  alcoholates,  tinctures,  and distillates in specific ratios.

Soluble essences are alcoholic or non-alcoholic solutions of simple or compounded flavour ingredients derived from  essential oils.  They are soluble in syrps. They are aqueous solutions of essential oils after removing insoluble terpense by cold solvent washing and are used for carbonated and non-carbonated beverages.


COST ESTIMATION

Plant  Capacity                                       :       200.00 KGS/day
land & Building (300 Sq.Mtrs)             :       Rs.  44.00  Lacs
Plant & Machinery                                 :        Rs.  4.07   Lacs
Working Capital for 1 Months             :        Rs.  2.39   Cr
Total Capital Investment                     :        Rs.  2.91   Cr
Rate of Return                                      :        68%
Break Even Point                                 :        26%

INTRODUCTION                                            
B.I.S. SPECIFICATIONS                                        
OVERVIEW OF FLAVORS AND FRAGRANCES INDUSTRY IN INDIA            
MARKET SURVEY                                            
MARKET POSITION OF PAN MASALA                            
MARKET SURVEY (GLOBAL)                                    
EXPORT DATA OF PAN MASALA FLAVOURS                        
EXPORT DATA OF PAN MASALA                                
MANUFACTURERS/EXPORTERS/SUPPLIERS                        
FORMULATIONS                                            
PERFUMES/FLAVOUR FOR PAN MASALA :                        
PERFUMES/FLAVOUR FOR PAN MASALA :                        
FORMULATION OF PERFUME FOR PAN MASALA (100 KGS BATCH)        
PERFUMES/FLAVOUR FOR PAN MASALA :                        
FLAVOUR FOR KIMAM                                        
PERFUME /FLAVOUR FOR PAN MASALA (SWEET)                    
PERFUME/FLAVOUR FORMULATION FOR KIMAM                    
FORMULATION OF TOBACCO FLAVORS                            
FORMULATION OF APRICOT TOBACCO FLAVOUR (SYNTHETIC)            
TOBACCO FLAVOR                                        
TOBACCO FLAVOR                                        
TOBACCO FLAVOR ENHANCES                                
FORMULATION OF FLAVOURS USED IN TOBACCO                    
PERFUMED/FLAVOUR BETEL NUTS                            
MANUFACTURING PROCESS                                    
PROCESS FLOW DIAGRAM FOR THE MANUFACTURE OF DIFFERENT FLAVOURS                                                52
PLANT LAYOUT                                            
PRINCIPLES OF PLANT LAYOUT                                
PLANT LOCATION FACTORS                                    
EXPLANATION OF TERMS USED IN THE PROJECT REPORT                
PROJECT IMPLEMENTATION SCHEDULES                        
SUPPLIERS OF RAW MATERIALS                                
SUPPLIERS OF PLANT AND MACHINERIES                        
   
APPENDIX – A:

 1.      COST OF PLANT ECONOMICS      
 2.      LAND & BUILDING                                      
 3.      PLANT AND MACHINERY                                  
 4.      FIXED CAPITAL INVESTMENT                             
 5.      RAW MATERIAL                                         
 6.      SALARY AND WAGES                                     
 7.      UTILITIES AND OVERHEADS                              
 8.      TOTAL WORKING CAPITAL                                
 9.      COST OF PRODUCTION                                   
10.      PROFITABILITY ANALYSIS                               
11.      BREAK EVEN POINT                                     
12.      RESOURCES OF FINANCE                           
13.      INTEREST CHART                                       
14.      DEPRECIATION CHART                                   
15.      CASH FLOW STATEMENT                                   
16.      PROJECTED BALANCE SHEET