Multivitamin Effervescent Tablets

Thovek manufactures multivitamin effervescent tablets to customer formulation for supplement brands, importers, distributors and contract packers. The dosage form works on a simple acid–base reaction: a carbonate source, usually sodium bicarbonate with or without sodium carbonate, is combined with a food-grade acid system of citric, tartaric or malic acid. On contact with water the pair releases carbon dioxide, the tablet disintegrates and the vitamin load is delivered as a flavoured drink. Tablets are typically pressed round, flat and bevel-edged in the 3–4 g range, though weight, diameter and debossing are set by the customer brief. Typical actives are led by vitamin C, most often in the 500–1000 mg range per tablet, supported by the B group — thiamine, riboflavin, niacinamide, pantothenic acid, pyridoxine, folic acid, biotin and cyanocobalamin — for their established role in normal energy-yielding metabolism. Vitamin D3, zinc, magnesium and selenium are commonly added. Effervescent tablets carry no coating; palatability comes entirely from the flavour and sweetener system, and both sugar-free builds using sucralose and acesulfame K and conventional sugar-based builds are available. Orange, lemon, lime, green apple and mixed berry are the usual flavours. Where a formula is sodium-sensitive, a potassium bicarbonate base can be substituted. Salt forms are chosen for compatibility with the acid base — for example ascorbic acid part-neutralised as sodium or calcium ascorbate to control the reaction rate. Effervescent blends are hygroscopic, so granulation, compression and packing are carried out in dehumidified suites and the pack itself is part of the specification. Standard export packing is an aluminium tube of 10, 15 or 20 tablets with a desiccant-loaded cap, or an aluminium foil strip where a tube is not wanted; tubes are then placed in printed cartons. Shelf life is typically 24 months in the unopened tube stored below 25 °C, confirmed by stability data raised on each formula. Production is at an FSSAI-licensed facility operating to GMP with ISO 22000 / HACCP systems, and the classification for export is ITC-HS 21069099, food preparations not elsewhere specified or included. Each shipment is supported by a batch certificate of analysis covering assay, heavy metals and microbiology, plus certificate of origin, certificate of free sale, health certificate and allergen, vegan, halal or kosher declarations as the destination market requires.