A Bergamot Effervescent Tablet Based on Microencapsulation Inclusion Technology and Its Preparation Method

The preparation of bergamot effervescent tablets using microencapsulation technology solves the problems of bergamot effervescent tablet formation, disintegration, and taste, achieving rapid disintegration and good taste, expanding the application of bergamot extract, and providing a convenient form of use.

CN122074613APending Publication Date: 2026-05-26LESHAN VOCATIONAL & TECHN COLLEGE
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Patent Information

Application Number
CN202610187556.9
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-02-10
Publication Date
2026-05-26

AI Technical Summary

Technical Problem

Existing bergamot effervescent tablets have problems with shape retention, disintegration, stability, and taste. In particular, flavonoids and aromatic oils are difficult to disperse, the extracts are dark in color and have a bitter taste that affects the taste, and there is a lot of loss of active ingredients and unstable disintegration time.

Method used

Microencapsulation technology is used to encapsulate bergamot extract with hydrophilic colloids, prepare alkaline and acidic particles, and then mix and compress them into tablets. The ratio of acid-base disintegrants, flavoring agents and fillers are optimized, and the tablet hardness is controlled to achieve rapid disintegration and good taste.

Benefits of technology

The prepared bergamot effervescent tablets disintegrate rapidly, release active ingredients quickly, and have excellent appearance and taste. They solve the problems of formability and stability, provide a convenient form of use, and expand application scenarios.

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Abstract

This invention discloses a bergamot effervescent tablet based on microencapsulation technology and its preparation method, relating to the field of solid beverage technology. The invention comprises, based on a total feed weight of 100 kg, the following components: bergamot extract; 3 kg; anhydrous citric acid; 18 kg; sodium bicarbonate; 15 kg; dextrin; 45 kg; gum arabic; 0.6 kg; tragacanth gum; 0.15 kg; taurine; 1.58 kg; zinc gluconate; 0.75 kg; zinc citrate; 0.25 kg; calcium gluconate; 0.25 kg; ascorbic acid C; 0.1 kg; ferrous gluconate; 0.11 kg; thiamine hydrochloride; 0.058 kg; riboflavin; 0.03 kg; pyridoxine hydrochloride; 0.02 kg; cyanocobalamin; 0.001 kg; folic acid; 0.001 kg; isomaltitol; 15 kg; sucralose; 0.1 kg. The advantages are: through systematic screening of key factors such as the inclusion of aromatic oil components in bergamot extract, the ratio of acid-base disintegrants, the ratio of flavoring agents and food fortifiers, the type of fillers, the preparation method of acid-base particles, and the tableting process parameters.
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