DESC:FORM 2
THE PATENTS ACT, 1970
(39 OF 1970)
&
THE PATENTS RULES, 2003
COMPLETE SPECIFICATION
(See section 10 and rule 13)
1. Title of the invention: “SPIRULINA EFFERVESCENT TABLET”
2. Applicant:
NAME NATIONALITY ADDRESS
1. MARWADI UNIVERSITY
2. Ms. Rathod Ruchita Piyushbhai
3. Dr. Viralkumar Bhikhalal Mandaliya
4. Dr. Arun Kiritbhai Soni
5. Dr. Gaurav Vinodbhai Sanghvi
6. Dr. Lalji Hakubhai Baldaniya Indian MARWADI UNIVERSITY, Rajkot-Morbi Highway, At Gauridad, Rajkot – 360003, Gujarat, India
3. Preamble to the description
COMPLETE SPECIFICATION
The following specification particularly describes the invention and the manner in which it is performed:

Field of the Invention:
The present invention relates to field of Food and Nutrition. More specifically, the present invention relates to effervescent tablet of spirulina and its preparation.
Background of the Invention:
Spirulina is a popular dietary supplement and healthy ingredient due to its unique nutritional profile, which includes an abundance of protein, vitamins, minerals, antioxidants, and the pigment phycocyanin. It contains up to 70% protein by dry weight, making it particularly protein-rich. Additionally, spirulina contains a range of vitamins and minerals, such as calcium, iron, vitamins B, and vitamin E.
A number of health benefits have been associated with antioxidants such phycocyanin and beta-carotene, which are abundant in spirulina. Due to its nutritional advantages, spirulina is commonly included in functional meals and dietary supplements. As more individuals are looking for plant-based sources of protein and other essential nutrients, its use as a dietary item has grown in popularity in recent years. Overall, spirulina is used in a number of food items due to its distinctive nutritional profile and versatility.
Conventionally, spirulina is store and pack in powder, tablet, pellet or bar form until use. The present invention is effervescent tablet of Spirulina.
IT1226107 discloses a method of preparation of spontaneously H2O-dispersible effervescent composition. Their constitution has included effervescent agent is formulated with Spirulina alga and metal ions and scenting essences.
GR1008890 discloses a method of preparation of a nutritional supplement with natural components. Their constitution has included collagen, spirulina, natural flavor/aroma such as fruit aromas. Their invention comes in drinkable form. It can be converted into other forms like viscous syrup, drops, capsules, tablets, effervescent tablets and powder.

CN113287709 discloses a method of preparation of vitamin effervescent tablets. Their constitution has vitamins are formulated with effervescent agent. Their method discloses the basic steps of granules formation and maintainance of moisture in prepared tablet.
Object of the Invention:
The main object of the present invention is to prepare an effervescent tablet of spirulina.
Another object of the present invention is to prepare a tablet which mask the pungent taste and odour of spirulina.
Yet another object of the present invention is to assess a packaging material for an effervescent tablet of spirulina.
Yet another object of the present invention is to outline a storage condition for an effervescent tablet of spirulina.
Yet another object of the present invention is to define a purity of an effervescent tablet of spirulina.
Yet another object of the present invention is to define a daily requirement of an effervescent tablet of spirulina to nourish a child and an adult individual.
Yet another object of the present invention is to check likeliness by people of all ages from a child, an adult to old-age people.
Summary of the Invention:
The present invention relates to an effervescent tablet of spirulina and its preparation. The present invention outlines a packaging material and storage condition of an effervescent tablet of spirulina. The present invention also defines a daily requirement of an effervescent tablet which may be consumed by people of all ages.
Brief description of Drawings:
Figure 1 illustrates the flow chart of process for preparation of Spirulina effervescent tablet.
Detailed Description of the Invention:
Various aspects of the present invention will be described in detail in connection with the accompanying drawings, in order to provide a better understanding of the present invention.
The present invention discloses an effervescent tablet of spirulina and its preparation. The present invention outlines a packaging material and storage condition of an effervescent tablet of spirulina. This invention may be consumed by people of all ages.
The ingredients used for the preparation of Spirulina effervescent tablet is shown in Table 1 and Table 2.
Table 1: Basic constituent used for effervescent tablet preparation
Sr. No. Ingredients and its role Method for preparation
1. Citric acid - Acidifier Analytical grade Citric acid was separated on sieve analyzer machine.
2. Sodium Bicarbonate - Acidity Regulator Analytical grade Sodium Bicarbonate was separated on sieve analyzer machine.
3. Tartaric acid, Ascorbic acid -Effervescent developer Analytical grade Tartaric acid and Ascorbic acid were separated on sieve analyzer machine.
4. Spirulina - Main ingredient Spirulina was grinded in mixture grinder machine to derive the powder form of Spirulina. Powder was separated on sieve analyzer machine.

Table 2: Excipients/additives used to enhance the quality of Spirulina effervescent tablet
Sr. No. Name of excipients Role Method of preparation
1. Vitamins - Vitamin B12, Vitamin D3 Supplyment of Vitamin B12, Vitamin D3 Pure form of Vitamin B12, Vitamin D3 in liquid state is used
2. Flavouring agent -Pineapple, Orange, Strawberry, Mango, Vannila Mask unpleasant taste and odour of Spirulina Pure form of Pineapple, Orange, Strawberry, Mango or Vannila in liquid state is used
3. Sweetning agent - Grinded powder of Rock Sugar It sweetens the taste of resulting aqueous solution The rock sugar was grinded in mixture grinder machine. Powder was separated on sieve analyzer machine.
4. Food natural color -Anthocyanins derived from the plants of Grapes, Berries (1-12%) It gives yellow green colour to the resulting aqueous solution Pure form of Anthocyanins in liquid state is used
5. Mouth refreshing agent - Mint powder It gives mouth refreshment as well as mast unpleasant taste and odour of Spirulina The dried mint leaves were grinded in mixture grinder machine. Powder was separated on sieve analyzer machine.

The process for preparation of the Spirulina effervescent tablet comprising of the ingredients are given below:
• Spirulina powder
• Citric acid
• Sodium Bicarbonate
• Tartaric acid
• Ascorbic acid
• Vitamin B12, Vitamin D3
• Flavouring agent - Pineapple, Orange, Strawberry, Mango or Vannila
• Rock Sugar
• Anthocyanins
• Mint powder

Process of preparation of Spirulina effervescent tablet:

The above ingredients were used directly or prepared individually as shown in Flow chart (Figure 1) and Table 1 and 2. The powder was separated on sieve analyzer machine. The sieve analyzer machine has sieve of following micron size: 1700, 850, 600, 425, 300, 212, 150, 106, 75 and 53. As per their particle size range, ingredient was stored separately in different sachet.

The preparation of effervescent tablet in 100 gm of product is shown in Example 1. The product is tested for effervescent tablet parameters is shown in Example 2. The preparation of Spirulina effervescent tablet in 100 gm of product is shown in Example 3. Finaly product packed and stored at room temperature is shown in Example 4.

The shelf life of the present Spirulina effervescent tablet is 18 months. Spirulina effervescent tablet were dissolved in cool drinking water and it became readily source of Spirulina rich effervescing drink.

Main embodiment of the present invention is a spirulina effervescent tablet comprising of:
a) 49 – 55 wt% Spirulina powder;
b) 6 – 8 wt% Citric acid;
c) 25 – 27 wt% Sodium Bicarbonate;
d) 14 – 16 wt% Tartaric acid;
e) 3 – 4 wt% Ascorbic acid;
f) 0.0005 – 0.0010 wt% Vitamin B12,
g) 0.0005 – 0.0010 wt% Vitamin D3;
h) 0.01 – 0.02 wt% Flavouring agent selected from Pineapple, Orange, Strawberry, Mango or Vannila to mask unpleasant taste and odour of Spirulina;
i) 2 – 3 wt% Rock Sugar used as sweetener;
j) 0.5 – 1 wt% Anthocyanins used as colourant; and
k) 5 – 6 wt% Mint powder is suitable to give mouth refreshment;
Wherein said tablet is packed in Air tight glass jar and stored at room temperature having shelf life of more than 18 months.
Another embodiment of the present invention is said tablet comprises 50.03 gm of spirulina dry powder, 7.77 gm of citric acid, 26.67 gm of Sodium bicarbonate and 15.53 gm of tartaric acid to make 100 gm tablet.
Another embodiment of the present invention is said tablet prepared by uniform mixing of Sodium bicarbonate, citric acid and tartaric acid with spirulina dry powder, then heated at 55 °C for 5 mins, the lump was formed due to release of water molecules from acids, then cool the mixture, then said mixure was passed from sieve of 75 micron to get uniform size of spirulina effervescent granule the granules compressed to tablet weighed 0.52 gm.
Another embodiment of the present invention is Spirulina is grinded in mixture grinder machine to get the powder having particle size of 53-75 micron.
Another embodiment of the present invention is Citric acid, Sodium Bicarbonate, Tartaric acid, Ascorbic acid are separated individually on sieve analyzer machine, and having particle size of 212-300 micron.

Another embodiment of the present invention is Rock sugar is grinded in mixture grinder machine to get particle size of 150-212 micron.
Another embodiment of the present invention is dried Mint leaves were grinded in mixture grinder machine to get particle size of 53-75 micron.
Another embodiment of the present invention is said 0.52 gm of tablet is dissolved in 100 ml of drinking water to make ready to drink solution as a source of Spirulina rich tasty nutritional drink.
The following examples can be used for the better understanding of the present invention.
Example 1
The basic ingredients of Spirulina effervescent tablet in 100 gm of product with its concentration is shown in Table 3.

Table 3: Basic ingredients with its concentration used for the preparation of Spirulina effervescent tablet

Sr. No. List of Ingredients Particle size (micron) range used in Tablet preparation Amount in gm per 100 gm of product
1 Spirulina powder 53-75 50.03
2 Citric acid 212-300 7.77
3 Sodium Bicarbonate 212-300 26.67
4 Tartaric acid 212-300 15.53

For uniformly preparation of tablet, 26.67 gm of Sodium bicarbonate, 7.77 gm of citric acid and 15.53 gm of tartaric acid was taken to prepare effervescent granules. The above ingredient along with 50.03 gm of spirulina dry powder was mixed and heated at 55 °C for 5 mins. Due to release of water molecules from acid, the lump of all was formed. After cooling, the whole content was passed from sieve of 75 micron, to get uniform size of spirulina effervescent granule. Then granule was used to form tablet which weighed approx. 500 mg (Each tablet contain 250 mg of spirulina dry powder).
Example 2
Example 2 describes the analysis of four important effervescent tablet parameters for the prepared Spirulina effervescent tablet.

1) Weight variation:

Sr. No. Weight of tablet (in mg) Sr. No. Weight of tablet (in mg)
1 541 11 493
2 549 12 525
3 546 13 516
4 526 14 530
5 520 15 515
6 527 16 534
7 519 17 487
8 531 18 491
9 496 19 515
10 511 20 497
Average Weight 518.45

2) Friability:
Initial weight: 520.2 mg
Final weight: 519.1 gm
Friability (%) = 0.211%

3) Hardness:
Sr. No. Pressure (Kgf)
1 4.48
2 2.99
3 3.11
4 4.46
5 5.06
6 3.75
7 3.73
8 3.67
9 3.27
10 3.27
Total 3.779 Kgf

4) Disintegration time (min):
Sr. No. DT (min)
1 1.41
2 2.29
3 2.51
4 2.57
5 3.08
6 3.21
7 2.30
8 3.09
9 3.10
10 3.19
11 3.24
12 3.29

Example 3
The range of an amount of basic and additive ingredients of Spirulina effervescent tablet in 100 gm of product is shown in Table 4.

Table 4: Amount of basic and additive ingredients used for the preparation of Spirulina effervescent tablet in 100 gm or in wt% of of product

Sr. No. List of Ingredients Particle size (micron) range used in Tablet preparation Range of amount in gm per 100 gm of product or in wt% of product
1 Spirulina powder 53-75 49 – 55
2 Citric acid 212-300 6 – 8
3 Sodium Bicarbonate 212-300 25 – 27
4 Tartaric acid 212-300 14 – 16
5 Ascorbic acid 212-300 3 – 4
6 Vitamin B12 - 0.0005 – 0.0010
7 Vitamin D3 - 0.0005 – 0.0010
8 Flavouring agent - Pineapple, Orange, Strawberry, Mango or Vannila - 0.01 – 0.02
9 Rock Sugar 150-212 2 – 3
10 Anthocyanins - 0.5 – 1
11 Mint powder 53-75 5 – 6

For the preparation of Spirulina effervescent tablet, first the lump is formed as described in Example 1 using ingredient 1 to 4 as shown in Table 4. To this lump, additive ingredient 5 to 11 as shown in Table 4 is mixed. This additive in together able to masks the pungent taste and odour of Spirulina. This mixture is cooled down and passed through the sieve of 75 micron to get uniform size of spirulina effervescent granule. The granules are compressed to tablet weighed 0.52 gm.

Example 4
Example 4 describes the various packaging material tested for the package and storage of Spirulina effervescent tablet and is shown in Table 5.
Table 5: Analysis of the various packaging material tested for the package and storage of Spirulina effervescent tablet
Sr. No. Material used for package and storage of Spirulina effervescent tablet Rating given based on the effervescence parameters
1 Paper wrapped individual tablet +
2 Plastic wrapped individual tablet ++
3 Aluminium wrapped individual tablet ++
4 Thirty Tablet packed in Air tight pastic bottle +++
5 Thirty Tablet packed in Air tight Glass jar ++++

+, ++, +++, ++++ shows the rating given based on the effervescence parameters

Among various packaging and storage condition tested in Table 5, the tablet packed in Air tight Glass jar gives better results.
The additive ingredients in effervescent tablet masks the pungent taste and odour of Spirulina. The ingredients distributes evenly when tablet is added to liquid. It attracts more to children when it comes in a form of effervescent rather a pressed tablet. It provide advantage of drinking of ingredients with flavouring and sweetning agent which allow bypass of problem like not able to chew or swallow the tablet. It allow a optimum amount of spirulina supplement as a protein part and vitamins as a micronutrient part for every individual. It also increase the intake of water for normal human being. ,CLAIMS:We claim,
1. A spirulina effervescent tablet comprising of:
a) 49 – 55 wt% Spirulina powder;
b) 6 – 8 wt% Citric acid;
c) 25 – 27 wt% Sodium Bicarbonate;
d) 14 – 16 wt% Tartaric acid;
e) 3 – 4 wt% Ascorbic acid;
f) 0.0005 – 0.0010 wt% Vitamin B12,
g) 0.0005 – 0.0010 wt% Vitamin D3;
h) 0.01 – 0.02 wt% Flavouring agent selected from Pineapple, Orange, Strawberry, Mango or Vannila to mask unpleasant taste and odour of Spirulina;
i) 2 – 3 wt% Rock Sugar used as sweetener;
j) 0.5 – 1 wt% Anthocyanins used as colourant; and
k) 5 – 6 wt% Mint powder is suitable to give mouth refreshment;
Wherein said tablet is packed in Air tight glass jar and stored at room temperature having shelf life of more than 18 months.

2. The spirulina effervescent tablet as claimed in claim 1, wherein said tablet comprises 50.03 gm of spirulina dry powder, 7.77 gm of citric acid, 26.67 gm of Sodium bicarbonate and 15.53 gm of tartaric acid to make 100 gm tablet.

3. The spirulina effervescent tablet as claimed in claim 1, wherein said tablet prepared by uniform mixing of Sodium bicarbonate, citric acid and tartaric acid with spirulina dry powder, then heated at 55 °C for 5 mins, the lump was formed due to release of water molecules from acids, then cool the mixture, then said mixure was passed from sieve of 75 micron to get uniform size of spirulina effervescent granule the granules compressed to tablet weighed 0.52 gm.
4. The Spirulina effervescent tablet as claimed in claim 1, wherein Spirulina is grinded in mixture grinder machine to get the powder having particle size of 53-75 micron.

5. The Spirulina effervescent tablet as claimed in claim 1, wherein Citric acid, Sodium Bicarbonate, Tartaric acid, Ascorbic acid are separated individually on sieve analyzer machine, and having particle size of 212-300 micron.

6. The Spirulina effervescent tablet as claimed in claim 1, wherein Rock sugar is grinded in mixture grinder machine to get particle size of 150-212 micron.

7. The Spirulina effervescent tablet as claimed in claim 1, wherein dried Mint leaves were grinded in mixture grinder machine to get particle size of 53-75 micron.

8. The Spirulina effervescent tablet as claimed in claim 1, wherein said 0.52 gm of tablet is dissolved in 100 ml of drinking water to make ready to drink solution as a source of Spirulina rich tasty nutritional drink.
Dated 1st July, 2024

Chothani Pritibahen Bipinbhai
Reg. No.: IN/PA-3148
For and on behalf of the applicant