Food containing high-purity alkaline compound vitamin C and preparation process thereof

Abstract

The invention discloses a food containing high-purity alkaline compound vitamin C and a preparation process thereof, and belongs to the technical field of functional foods. The core is a microencapsulated particle prepared by using a liposome embedding technology, and the microencapsulated particle comprises alkaline vitamin C components such as sodium ascorbate and calcium ascorbate which are wrapped by a phospholipid bilayer; the shell layer is composed of foaming agents such as citric acid and sodium bicarbonate and flavor auxiliary materials. The process comprises the following steps: firstly, preparing lipidosome wrapped with vitamin C by adopting technologies such as high-pressure homogenization and the like, and then curing the lipidosome into microcapsule powder by adopting technologies such as spray drying and the like; performing wet granulation on the powder to obtain core particles; and finally, coating the shell powder on the surfaces of the inner core particles by adopting a powder coating process. Through dual protection of liposome embedding and core-shell physical isolation, the problem of chemical compatibility between an alkaline core and an acidic shell is fundamentally solved, the bioavailability of vitamin C is also improved, and meanwhile, the stability and excellent taste of the product are ensured.

Description

Technical Field

[0001] This invention relates to the field of food processing and functional food technology, and in particular to a food containing high-purity alkaline complex vitamin C, specifically a solid instant beverage with high stability and good taste and its preparation process. Background Technology

[0002] Most commercially available vitamin C effervescent tablets contain acidic L-ascorbic acid as their active ingredient. However, some consumers have poor tolerance to acidic substances due to gastrointestinal sensitivity. Therefore, the industry has developed various neutral or alkaline vitamin C salts, such as sodium ascorbate and calcium ascorbate. These alkaline vitamin Cs (such as sodium ascorbate and calcium ascorbate) have bioavailability comparable to ascorbic acid, but are less acidic, causing less gastrointestinal irritation and making them suitable for a wider range of people. Furthermore, calcium ascorbate can also supplement calcium.

[0003] Despite its advantages, sodium ascorbate faces several challenges when used in effervescent products. The foaming effect of effervescent agents relies on the acid-base neutralization reaction between an acid source (such as citric acid or malic acid) and a base source (such as sodium bicarbonate or potassium bicarbonate) in water. Conventionally mixing alkaline salts like sodium ascorbate and calcium ascorbate with acidic substances like citric acid, which are core components of foaming agents, yields the following drawbacks: 1. Extremely poor chemical stability: During production, transportation, and storage, even trace amounts of moisture in the environment or water of crystallization adsorbed in the raw materials are sufficient to trigger a premature reaction between sodium ascorbate (alkaline) and citric acid (acidic). This premature reaction not only leads to the degradation and loss of the core active ingredient, vitamin C, but also consumes the foaming agent, preventing the product from generating sufficient bubbles during actual use, severely affecting product quality and efficacy.

[0004] 2. Unstable physical properties of the product: Premature acid-base reactions produce carbon dioxide gas, causing the product packaging (especially strip-shaped flexible packaging) to bulge and swell, a phenomenon known as "bulging." This not only affects the product's appearance and creates a perceived safety hazard for consumers, but in severe cases, it can also damage the packaging's seal, allowing the product to become damp and deteriorate further, ultimately leading to complete failure.

[0005] 3. Poor taste experience: To achieve an effective supplemental dosage, sodium ascorbate is usually added in high amounts, which naturally imparts a unique salty and slightly alkaline taste. In traditional, simple mixing processes, this unpleasant flavor is difficult to mask effectively, directly impacting consumers' drinking experience and repurchase intentions.

[0006] Therefore, how to develop a technical solution that can utilize the low irritation of sodium ascorbate and effectively combine it with an acidic foaming system to ensure the long-term stability of the product while providing excellent taste and further improving its absorption efficiency and bioavailability in the human body is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0007] The purpose of this invention is to overcome the above-mentioned defects of the prior art and provide a food containing high-purity alkaline compound vitamin C and its preparation process, aiming to solve the technical problems of poor stability, easy product failure, short shelf life and poor taste caused by the chemical incompatibility between alkaline vitamin C and acidic foaming agent in the prior art.

[0008] To solve the above-mentioned technical problems, the present invention provides the following technical solution: a food containing high-purity alkaline complex vitamin C, wherein the food is a composite particle with a core-shell structure; The composite particle comprises a core and an outer shell layer covering the surface of the core; The core contains an alkaline vitamin C component encapsulated in liposomes; The outer shell layer contains a foaming agent composed of an acid source component and an alkali source component.

[0009] Furthermore, the liposome-encapsulated alkaline vitamin C component exists in the form of microcapsule powder, which is composed of liposomes encapsulating alkaline vitamin C and pharmaceutical excipients as a framework.

[0010] Furthermore, the alkaline vitamin C component in the core is selected from at least one of sodium ascorbate and calcium ascorbate.

[0011] Furthermore, the core also contains a source of the trace element selenium, specifically sodium selenite.

[0012] Furthermore, the acid source component in the outer shell layer is selected from at least one of citric acid, malic acid, and tartaric acid; the alkali source component is selected from at least one of sodium bicarbonate and potassium bicarbonate; the outer shell layer also contains at least one sweetener selected from erythritol, steviol glycosides, and sucralose, and / or at least one flavoring agent selected from natural lemon flavoring and natural orange flavoring.

[0013] A method for preparing the above-mentioned food containing high-purity alkaline complex vitamin C includes the following steps: a) Core preparation: First, alkaline vitamin C components, phospholipids, and cholesterol are prepared into a liposome suspension by high-pressure homogenization or thin-film dispersion; second, the liposome suspension is spray-dried or freeze-dried to obtain alkaline vitamin C microcapsule powder encapsulated in liposomes; finally, the microcapsule powder is wet-granulated and then dried to obtain core particles. b) Preparation of shell powder: The acid source component and the alkali source component are dry-mixed to obtain a shell mixed powder; c) Coating: The core particles and the shell mixed powder are processed in a coating device to coat the surface of the core particles with the shell mixed powder, forming the core-shell structured composite particles.

[0014] Furthermore, in step a), the microcapsule powder is mixed with the binder and then wet granulated.

[0015] Furthermore, the drying in step a) and / or the coating in step c) are carried out using a fluidized bed apparatus.

[0016] Furthermore, in step b), the sweetener and / or flavoring agent are dry-mixed together with the acid source component and the alkali source component.

[0017] Furthermore, after step c), the process also includes the steps of dispensing and sealing the composite particles.

[0018] Compared with the prior art, the present invention has the following beneficial effects: This invention utilizes a core-shell structure to create an effective physical barrier between the alkaline core active ingredient (such as sodium ascorbate or calcium ascorbate) and the acidic outer foaming agent. This physical isolation prevents direct contact between the two chemically incompatible substances during solid-state storage. Therefore, even under normal temperature and humidity conditions, it effectively prevents premature acid-base reactions, avoids degradation of the active ingredient and generation of carbon dioxide gas, solves the problems of product failure and packaging bulging, and significantly extends the product's shelf life and effectiveness.

[0019] The dissolution method of this invention is programmed and phased. When the particles are added to water, the outermost shell dissolves first, rapidly releasing citric acid and sodium bicarbonate to produce non-irritating bubbles, while simultaneously releasing sweeteners and flavorings, forming a base for a glass of soda water. Subsequently, the core particles come into contact with water and dissolve slowly, releasing their alkaline vitamin C components into the already flavored solution. This flavor-first, release-later approach utilizes the flavor of the outer shell to mask the salty and alkaline taste of the core material, resulting in a refreshing and natural taste in the final beverage, enhancing user acceptance and satisfaction.

[0020] This invention utilizes a liposome encapsulation process to encapsulate alkaline vitamin C within a phospholipid bilayer. This structure effectively protects vitamin C from degradation by digestive juices and significantly promotes its absorption through intestinal wall cells, thereby substantially improving the bioavailability of vitamin C in the human body. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of the core-shell structure of the food containing high-purity alkaline compound vitamin C according to the present invention; Figure 2 This is a flow chart illustrating the preparation process of the food containing high-purity alkaline compound vitamin C according to the present invention. Figure 3 This is a schematic diagram illustrating the dissolution process and effects of the food containing high-purity alkaline compound vitamin C according to the present invention. Detailed Implementation

[0022] To make the objectives, technical solutions, and advantages of this invention clearer and more complete, the invention will be further described in detail below with reference to the accompanying drawings and a preferred embodiment. It should be emphasized that the following embodiment is merely an illustration of one specific implementation of the invention and is not intended to limit the scope of protection of the invention. Any non-substantial modifications, substitutions, or improvements made by those skilled in the art based on the technical concepts disclosed in this invention, without departing from the spirit and scope of the invention, should fall within the scope of protection of this invention.

[0023] Example 1 This embodiment aims to prepare a lemon-flavored solid instant beverage granule containing high-purity alkaline complex vitamin C, and compare it with products prepared using existing technologies to verify the technological advancement of the present invention.

[0024] First, the specific formula of the product is determined, as this formula is the material basis for achieving all the technical effects of this invention. In this embodiment, based on the preparation of approximately 1.42 kg of product, such as... Figure 1 As shown, the composition and selection principles of each component are as follows: Kernel components: Alkaline Vitamin C Complex, 1000g in total: As the core functional ingredient of this invention, it provides alkaline vitamin C. In this embodiment, a combination of sodium ascorbate and calcium ascorbate is used, for example: 800g of sodium ascorbate and 200g of calcium ascorbate. This design not only utilizes the low irritation of sodium ascorbate but also introduces calcium ascorbate as a calcium source, achieving dual supplementation of vitamin C and calcium for more comprehensive nutrition.

[0025] 1% sodium selenite, 0.1 g: as a source of the trace element selenium. Selenium and vitamin C have a synergistic effect in physiological function, jointly participating in the body's antioxidant system. Placing it in the core along with the main ingredient ensures that it is released simultaneously with vitamin C.

[0026] Liposome membrane materials: Soy lecithin, 120g; cholesterol, 20g. Soy lecithin serves as the core framework material for forming the liposome bilayer structure; its amphiphilic properties are fundamental to encapsulating water-soluble vitamin C within lipid vesicles. Cholesterol, as a membrane stabilizer, can intercalate between phospholipid molecules, increasing the density and strength of the liposome membrane, effectively reducing leakage and thus improving the overall stability of the product.

[0027] Maltodextrin, 20g: This serves as a crucial binder and structural material. Its mechanism of action lies in the fact that during wet granulation, maltodextrin, upon encountering a wetting agent (75% ethanol solution), develops moderate viscosity, enabling it to bind loose alkaline vitamin C complex powder into structurally stable particles. More importantly, the particles formed after drying possess sufficient mechanical strength to withstand the intense fluidization and collisions in the subsequent fluidized bed coating process without easily breaking or producing excessive fine powder. This is the physical basis for ensuring the integrity of the final core-shell structure.

[0028] Outer shell composition: Anhydrous citric acid, 150g; sodium bicarbonate, 150g. Together, they form the product's foaming system. The choice of "anhydrous" citric acid is a key technical detail, aiming to minimize the moisture present in the raw materials and reduce the risk of premature reaction with alkaline substances. The near 1:1 weight ratio is based on a chemical reaction metric design, designed to ensure a full and complete acid-base neutralization reaction in water, producing rich and persistent bubbles to create a pleasant taste similar to carbonated beverages.

[0029] Erythritol, 100g: as the main sweetener. The choice of erythritol over sucrose or other sugar alcohols is another key consideration in this invention to achieve ultimate stability. Its core advantage lies in its extremely low hygroscopicity. In open or semi-open production environments, highly hygroscopic materials rapidly absorb moisture from the air, leading to powder clumping, decreased flowability, and even localized reactions of acidic and alkaline components in the outer shell. Erythritol's low hygroscopicity ensures that the outer shell powder remains dry and loose throughout mixing, storage, and coating processes, providing crucial assurance for smooth process execution and long-term product stability.

[0030] Natural lemon flavoring, 2 grams: As a flavoring agent, it gives the product a fresh and natural lemon flavor, enhancing the product's sensory appeal.

[0031] By classifying and selecting the functional components as described above, we separated the chemically active and incompatible alkaline core (such as sodium ascorbate and calcium ascorbate) from the acidic shell (such as citric acid) at the source. We also selected the most suitable excipients for each part to ensure its physical and chemical stability in its respective preparation process, thus laying a solid material foundation for the subsequent construction of a stable core-shell structure through process methods.

[0032] The preparation process strictly follows Figure 2 The process is as shown. First, the pre-processing of the core, namely the preparation of liposome microcapsule powder, is carried out: precisely weighed soybean lecithin (120 g) and cholesterol (20 g) are dissolved in anhydrous ethanol as the oil phase; sodium ascorbate (800 g), calcium ascorbate (200 g), and sodium selenite (0.1 g) are dissolved in purified water as the aqueous phase. Subsequently, the two phases are prepared into a nanoscale liposome suspension using a high-pressure homogenizer. Finally, the suspension is spray-dried to obtain liposome vitamin C microcapsule powder with good flowability. Next, the core is wet-granulated: the prepared liposome vitamin C microcapsule powder is dry-mixed with maltodextrin (20 g) and wet-granulated using a 75% ethanol solution. After sieving, it is placed in a fluidized bed for drying to obtain the final core particles. Meanwhile, in a clean environment with a relative humidity below 40%, anhydrous citric acid, sodium bicarbonate, erythritol, and natural lemon flavoring were dry-mixed to prepare a uniform, dry, and highly fluid outer shell powder. The core step of the process is to use a bottom-spray fluidized bed coating machine to uniformly coat the outer shell powder onto the surface of the fluidized core particles, forming a dense coating layer. Finally, the obtained core-shell composite particles are gently mixed with 1 gram of magnesium stearate, packaged in 1.4g bags, and heat-sealed to obtain the sample of this invention.

[0033] To objectively evaluate the technical effects of this invention, we have established a comparative example. The preparation of this comparative example sample represents the conventional mixing process mentioned in the background art, namely: all components (core component + shell component) of the above formula are indiscriminately put into a V-type mixer for physical mixing, and after uniform mixing, they are packaged according to the same specifications. This preparation method directly results in direct contact between the alkaline sodium ascorbate and calcium ascorbate and the acidic citric acid in the solid state.

[0034] Next, a series of comparative tests were conducted on the two samples mentioned above: 1. Accelerated stability comparison test The samples of this invention and comparative samples were simultaneously placed in a constant temperature and humidity chamber at 40°C and 75% RH for accelerated aging tests. Samples were taken on days 30 and 60 to observe their physical properties and detect the retention rate of the core components. The results are detailed in the table below:

[0035] The above data clearly demonstrates that the comparative sample using a traditional mixing process, due to the direct contact between its internal acid and alkali components, reacted rapidly under accelerated conditions, leading to a significant degradation of the active ingredients and the generation of gas. As a result, the product quality deteriorated severely within just one month. In stark contrast, the sample of this invention, thanks to its unique core-shell structure, effectively prevented reactions between incompatible internal components, exhibiting extremely high chemical stability. This directly proves that this invention has successfully solved the fundamental technical problems of poor product stability and short shelf life in existing technologies.

[0036] 2. Sensory evaluation comparative test Ten professionally trained sensory evaluators conducted a double-blind taste test on two samples (in their initial state). The evaluation criteria used a 10-point scale (higher scores indicate better evaluation), primarily assessing three dimensions: taste purity (absence of off-flavors), flavor preference (pleasantness of flavor), and overall acceptability. The results were averaged and are detailed in the table below:

[0037] The general feedback from evaluators regarding the comparative samples was that, although they had a lemon flavor, a noticeable salty taste and a slight alkaline astringency were perceptible towards the end of the drink, affecting the overall purity. However, all evaluators gave high praise to the sample of this invention, noting that it initially offered rich bubbles and a refreshing lemon sweetness, with a harmonious and pure taste throughout, free of any off-flavors. This data strongly demonstrates the programmed dissolution mode of this invention, which involves "releasing the outer shell flavor first, followed by the core components" (e.g., ...). Figure 3 As shown in the image, it can very effectively mask the unpleasant taste of the core ingredients, thereby significantly improving the consumer experience. This advantage is something that traditional blending processes, no matter how well they optimize the ratio of flavorings and sweeteners, cannot achieve.

[0038] 3. In vitro simulated absorption comparison test To verify whether the liposome core-shell structure of this invention can improve the absorption efficiency of vitamin C, we designed an in vitro experiment simulating human intestinal absorption.

[0039] Experimental Method: Equal amounts (containing the same dose of vitamin C) of the "sample of this invention" and the "comparative sample" were accurately weighed and dissolved separately in simulated intestinal fluid. The two solutions were then placed in dialysis bags (simulating the intestinal barrier), and the dialysis bags were immersed in a constant-temperature receiving solution. After 2 hours, the proportion of vitamin C permeating from the inside of the dialysis bag into the external receiving solution was measured and calculated. This permeability effectively characterizes the potential for vitamin C absorption.

[0040] The experiment details are shown in the table below:

[0041] In summary, the comparative test results of this embodiment lead to the following conclusions: Regarding chemical stability, accelerated aging test data shows that the "core-shell" structure used in this invention can effectively isolate the alkaline vitamin C component in the core from the acidic foaming agent component in the outer shell. This physical isolation structure, under the set accelerated conditions, delays premature reactions between the two components, resulting in a more stable vitamin C content retention rate and physical properties compared to comparative samples using traditional mixing processes.

[0042] In terms of sensory experience, the sensory evaluation results show that the taste score of the product of this invention is higher than that of the comparative sample. Its dissolution mode of "the outer shell dissolves first, and the core is released later" objectively plays a role in improving the overall flavor of the product.

[0043] Regarding absorption, the in vitro permeability of vitamin C in the sample of this invention (75.8%) was significantly higher than that of the comparative sample using the traditional mixing process (42.3%). This demonstrates that the liposome encapsulation technology employed in this invention can effectively protect vitamin C and promote its penetration through the simulated intestinal barrier, thus indicating higher absorption efficiency and bioavailability in the human body.

[0044] Therefore, the technical solution of this invention provides a method for preparing effervescent foods containing alkaline vitamin C. This method, through the adoption of a core-shell structured particle design and corresponding preparation process, aims to solve the problem of coexistence of chemically incompatible components in the product, thereby improving product stability and taste.

[0045] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A food product containing high-purity alkaline compound vitamin C, characterized in that, The food product is a composite particle with a core-shell structure; The composite particle comprises a core and an outer shell layer covering the surface of the core; The core contains an alkaline vitamin C component encapsulated in liposomes; The outer shell layer contains a foaming agent composed of an acid source component and an alkali source component.

2. The food product according to claim 1, characterized in that, The liposome-encapsulated alkaline vitamin C component exists in the form of microcapsule powder, which consists of liposomes encapsulating alkaline vitamin C and pharmaceutical excipients as a framework.

3. The food product according to claim 1, characterized in that, The alkaline vitamin C component in the kernel is selected from at least one of sodium ascorbate and calcium ascorbate.

4. The food product according to claim 1, characterized in that, The core also contains a source of the trace element selenium, specifically sodium selenite.

5. The food product according to claim 1, characterized in that, The acid source component in the outer shell layer is selected from at least one of citric acid, malic acid, and tartaric acid; the alkali source component is selected from at least one of sodium bicarbonate and potassium bicarbonate; the outer shell layer also contains at least one sweetener selected from erythritol, steviol glycosides, and sucralose, and / or at least one flavoring agent selected from natural lemon flavoring and natural orange flavoring.

6. A method for preparing a food containing high-purity alkaline complex vitamin C as described in any one of claims 1 to 5, characterized in that, Includes the following steps: a) Core preparation: First, alkaline vitamin C components, phospholipids, and cholesterol are prepared into a liposome suspension by high-pressure homogenization or thin-film dispersion; second, the liposome suspension is spray-dried or freeze-dried to obtain alkaline vitamin C microcapsule powder encapsulated in liposomes; finally, the microcapsule powder is wet-granulated and then dried to obtain core particles. b) Preparation of shell powder: The acid source component and the alkali source component are dry-mixed to obtain a shell mixed powder; c) Coating: The core particles and the shell mixed powder are processed in a coating device to coat the surface of the core particles with the shell mixed powder, forming the core-shell structured composite particles.

7. The preparation method according to claim 6, characterized in that, In step a), the microcapsule powder is mixed with the binder and then wet granulation is performed.

8. The preparation method according to claim 6, characterized in that, The drying in step a) and / or the coating in step c) are carried out using a fluidized bed apparatus.

9. The preparation method according to claim 6, characterized in that, In step b), the sweetener and / or flavoring agent are also dry-mixed together with the acid source component and the alkali source component.

10. The preparation method according to claim 6, characterized in that, Following step c), the process also includes dispensing and sealing the composite particles.

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