Ice-Cream Soda Flavoured Effervescent Granules Containing Fennel and Coriander: A Preliminary Formulation Study
Abstract
Background: Gastric discomfort is a common implication and the poor palatability of conventional antacid formulations often results in reduced compliance. Objectives: To develop dessert-inspired effervescent granules incorporating Foeniculum vulgare (fennel) and Coriandrum sativum (coriander) as mild carminatives. Materials and Methods: A balanced citric acid–tartaric acid–sodium bicarbonate system was utilized to produce controlled effervescence for enhanced patient acceptability. The formulation utilized sodium bicarbonate as a mild antacid and a taste-masking system comprising sucralose, vanillin, maltodextrin, and mannitol to impart a pleasant ice cream soda flavour. Effervescent granules were prepared using the dry blending method. The study included physicochemical characterization of the herbal powders and preliminary evaluation of the granules for flow properties, effervescence time, pH, and preliminary short-term stability. Results: The developed formulation exhibited rapid effervescence and enhanced palatability. The inclusion of natural carminatives along with a mild antacid ensures safety and suitability. The granules represent a promising, palatable, and effective alternative to conventional formulations, with potential to improve compliance. Conclusion: The present study demonstrates a proof-of-concept effervescent formulation integrating herbal carminatives with an ice-cream soda flavoured taste-masking system, highlighting its potential for improved palatability and patient acceptability.
Keywords: Dry Blending Method, Effervescent granules, Gastric discomfort, Herbal Carminatives, Taste masking
Keywords:
Dry Blending Method, Effervescent granules, Gastric discomfort, Herbal Carminatives, Taste maskingDOI
https://doi.org/10.22270/jddt.v16i9.7956References
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Copyright (c) 2026 Irene Nethala, Misba Aliya , Deeksha Vijay Kumar , Sunil Kumar Busi , Gopinath Elumalai
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