New Invention Profile
| Publication No: | WO2026022848 [PCT] | Application No: | PCT/IN2025/051090 |
| Title: | Nutraceutical formulations and process for production thereof | ||
| Publication Date: | 29-01-2026 | File Date: | 18-07-2025 |
| Inventor(s): | Donempudi Shailaja; Mallampalli Sri Lakshmi Karuna; Paul Sanjib Kumar; Reddy Appidi Venkata Subba; Reddy Appidi Sindhura | ||
| IPC Classification: | A23L33/105, A23G3/48, A23L33/15, A61K9/20, A61K9/48, A61K9/68, A61K36/54, A61K36/67, A61K36/9066 | ||
| Abstract: | The present invention relates to a stable nutraceutical edible formulation enriched with synergistic blends of spice extracts such as curcumin, cinnamon, and piperine, along with functional additives including vitamins, polyols, and natural preservatives. The formulation delivers functional ingredients as an organoleptically acceptable format such as gummies, chewables, lozenges, or functional confections. A unique two-stage thermal process-High Temperature-Less Time (HTLT) and Low Temperature-More Time (LTMT)-is employed to optimize the retention of actives during cooking. Water-soluble vitamins are infused at controlled lower temperatures to preserve potency. The optimized matrix ensures over 90% bioactive retention, color stability (∆E ≤ 2.3), oxidative safety (PV ≤ 0.1 meq O₂/kg), and microbial stability (≤1.5×10² CFU/g) over atleast till 6 months storage. The invention provides a consumer-friendly alternative to capsules or tablets, suitable for preventive healthcare and wellness, especially in children and elderly populations. | ||
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