Formulation and Evaluation of Multivitamin Gummies

Author:

Rutuja R. Khatode 1,Saniya B. Pathan 1,Pratik Datir 1,Shraddha Khaladkar 1

Affiliation:

1. Samarth Institute of Pharmacy, Belhe, Pune, India

Abstract

A multivitamin is a medication intended to serve as a salutary supplement with vitamins, salutary minerals, and other nutritive rudiments. Multivitamin formula contain vit C, B2, Zinc, Calcium, Magnesium, Potassium. gummy vitamins are designed to be a further palatable( read sweeter) volition to regular vitamins in the expedients that people will be more inclined to take them. numerous people prefer sticky vitamins to capsules due to their gooey flavours and delicacy- suchlike taste. Dissolvable, chewable, greasepaint or sticky vitamins tend to be easier to digest. Like capsules and capsules, gummies supply the vitamins. Vitamin C and Vitamin B2( riboflavin) are the idol constituents of multivitamin gummies, both gives the antioxidant exertion, Photoprotection, crack mending, ameliorate hair growth and remedial uses on eye related conditions, migraine and exertion on healthy skin/ hair independently. Citric acid have defensive goods in the body. It's used in sticky, can kill bacteria and lower the acid in urine. Agar is extensively used as gelling, thickening, stabilizing and density controlling agent for gummies. Pure honey is a enhancing agent that makes gummies delicious to eat. Orange juice shows antioxidant exertion and gives delicious flavour to sticky.

Publisher

Naksh Solutions

Subject

General Medicine

Reference54 articles.

1. Sudha J. Devaki and Reshma Lila Raveendran 2017, Additional information is available at the end of the chapterhttp://dx.doi.org/10.5772/intechopen.7016.

2. Food and Nutrition Board. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. Washington, DC: National Academy Press; 2000

3. Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 24 [Internet]. Available from http://www.ars.usda.gov/ba/bhnrc/nd

4. Committee on Medical Aspects of Food Policy; 1991

5. Food and Nutrition Board: Institute of Medicine; 2000

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