An Improved Process for the Manufacture of Medicinal Confectionery.
Year: 1896

page_text: Date of Application, 15th June, 1896-Accepted, 17th Oct., 1896
COMPLETE SPECIFICATION.
An Improved Process for the Manufacture of Medicinal
Confectionery.
I OTTO MARCSCH, of 30 Neue König-strasse, Berlin Germany, Manufacturer,
do hereby declare the nature of my invention and in what manner the same is
performed to be particularly described and ascertained in and by the following
statement:-
The present invention relates to the manufacture of medicinal confectionery and
consists of a process for producing confectionery containing doses of medicine in
palatable form, said confectionery however being so prepared as not to counteract
or in any way diminish the effect of the medicament."
In carrying out the above process chocolate or chocolate mixtures form the best
means of disguising the medicine and these are advantageously employed for the
purpose although other substances may also be employed.
I will now proceed to describe one or two methods of carrying out the invention,
thus in order to disguise medicines having an objectionable taste such as creosote
rhubarb tincture, castor oil, cod liver oil, quinine preparations santal and similar
medicines, they are embodied in the form of chocolate, so that the taste of the
latter prevails, whilst at the same time the chemical properties of the medicament
are carefully preserved.
Appropriate doses of the medicament are mixed with sweetened or unsweetened
cocoa, and the whole thoroughly well ground in a chocolate mill until the medicine
is suspended in the cocoa mass in a finely divided state. In order to prevent the
particles of the medicament from recombining and thus disintegrating themselves
from the cocoa mass, the whole mixture is emulsified by the addition of cocos
butter and by the effect of uninterrupted agitation during such period. The
emulsion may be easily hardened by suddenly cooling the same, or by adding
suitable substances, as is well known to those skilled in the art.
Instead of cocoa, the mass may be employed which is used to fill chocolate
cream, the process being substantially the same.
The mass as above obtained may be brought into suitable form for the market
in any known manner.
If the medicament to be mixed with the chocolate is of a volatile nature, or of
such a nature, that its contact with the oxygen of the air, would in decomposition or
oxidation, the confectionery, in its finished state is provided with an insulating
coating of sugar, which should be applied immediately after the product has been
prepared for the market. The product may be insulated in other suitable
manner.
According to the above process we produce medicinal lozenges, which are of
great efficacy in connection with spinal complaints. Affections of the spinal
marow have hitherto been treated with various poisons, such as arsenic, phosphorus
or cocaine and other analogous substances, very often bringing about dangerous
reactions and above all rendering the nerves less and less sensitive to their
action.
Certain Indian spices such as vanilla, cinnamon, cloves, cardamon ginger in
combination with celery are treated with spirits of wine or sugar solutions and
those parts having medicinal properties extracted, these extracts are then mixed
with cocoa or the cream as used for filling chocolate cream in the above described
manner. In similar manner medicinal teas, which generally have an unpleasant.

page_text: taste, may be mixed with cocoa powder. In this case the teas are very finely
powdered and mixed with a suitable quantity of cocoa powder, the proportion of
the latter being such as to impart to the tea solution prepared from the powder to
taste of cocoa.
Instead of cocoa powder, pulverised cacao shells may be employed. In this case
the healthy effect of the tea is enhanced by the properties of strengthening the
digestive organs contained by the cacao shells.
In the case of liquids, such as castor oil, I prepare them in the form of sweets
having liquid filling. This is done by mixing the oil with sugar solution and
pouring the mixture into the moulds of rice meal, in the well known manner.
I have found that the oil retains part of the sugar solution, but that sufficient
sugar will crystallize out to form a hard crust round the central liquid filling,
which then mainly consists of castor oil. The same process may be carried out
with regard to other medicinal oils.
In the case of tamarinds I may take the fruit with or without sugar mixture
and encase the same in a shell of fine chocolate, sufficient to remove the tamarind
taste when eaten so that the sweet will taste mainly of chocolate. This may also
be done with many other kinds of medicinal substances.
I should be mentioned here that under the expression "cream" as used for
indicating the filling of chocolate creams and the like in this specification I mean
what is termed in the industry "fondant."
I am aware that castor oil and other medicament having an unpleasant taste
have been heretofore encased in gelatine capsels, and I wish it to be clearly
understood that I make no claim to such process or products.
The mixtures of chocolate or of sugar are the same as those usually employed
and the proportions of filling is the same as in the ordinary filled confectionery.
As an instance of the proportions of the ingredients for making confectionary,
containing cod liver or castor or other oil I first mix about 3 parts of sugar with
one part of water and add to this mixture about 3 parts of the required kind of
oil and. 1 part of spirits. The proportions of the ingredients are varied for the
differant kinds of oil employed, the most advantageous proportions being easily
found by experiment.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed I declare that what I
claime is :-
1. A process for, embodying medicaments in sweet meats, which consits in
providing the medicament with an exterior solid coating or casing of suitable
confectionery, to form a sweetmeat of the ordinary appearrance, said exterior coating
having no deteriorating effect on the properties of the medicament substantially as
described.
2. A process for embodying medicaments in sweetineats, which consists in mixing
the medicament with a confectionery solution and providing the same with an
exterior coating or casing of solid confectionery substantially as described.
3. A process for producing medicinal chocolate which consits in thoroughly
mixing the medicine with sweetened or unsweetened cocoa mass by treating the
same in a chocolate mill, emulsifying the result by adding cocoa butter whilst the
same is being uninterruptedly agitated and hardening the product by suddenly
cooling the same substantially as described.
4. A process for producing medicinal confectionary, which consists in thoroughly
mixing the medicine with sweetened or unsweetened cocoa mass, emulsifying the
result as specified then suddenly cooling the product and bringing the same into
market form and finally insulating the same substantially as described.
5. A process for producing medicinal confectionery which consists in thoroughly
mixing the medicine with the cocoa mass, emulsifying the result as specified"
suddenly cooling the product and bring the same into market form and finally
providing it with a coating of sugar substantially as described.

page_text: 6. Medicinal confectionery consisting of a mixture of cocoa mass, extracts of
Indian spices such as vanilla, cinnamon, cloves, cardamon, ginger, celery and the
like, treated substantially as described.
7. A mixture of finely powdered medical tea and cocoa powder in such proportion
that when made the cocoa taste will be predominant substantially as described.
Dated this 15th day of June 1896.
HASELTINE, LAKE & Co.,
45 Southampton Buildings, W.C., Agents for the Applicant.