Taiwan institute develops easy-to-absorb calamondin drops to boost vitamin C intake

Researchers in Taiwan have created a novel way to consume calamondin, a citrus fruit known for its high vitamin C content and health benefits. The Kaohsiung Agricultural Research Institute has developed "high-function calamondin drops," transforming the typically sour and astringent liquid juice into small, solid granules.

Calamondin, also known as flat lemon, is cultivated in eastern Taiwan and Okinawa, Japan, where it is revered as a "longevity fruit" for its health properties. However, its high acidity and strong flavor have limited its direct consumption. The institute's innovative drop-making technology effectively reduces the sour, astringent, and pungent notes, making the fruit more palatable and convenient to consume.

According to Luo Zheng-zong, director of the Kaohsiung Institute, the calamondin fruit is rich in flavonoids like Nobiletin, Tangeretin, and Hesperidin, in addition to vitamin C. Vitamin C's activity can be easily diminished by exposure to air, light, and temperature. The new calamondin drops utilize a unique "sandwich coating" method. This technique mixes water-soluble, unstable active ingredients like vitamin C with excipients, forming spherical drops through the surface tension of immiscible oil and water. This encapsulation effectively shields the active compounds from environmental degradation, significantly improving their preservation rate.

The institute highlights the product's "high functionality, good absorption, portability, and pleasant taste." These drops are designed to be suitable for the elderly with poor appetites and can serve as a daily nutritional supplement for all age groups. The Kaohsiung Agricultural Research Institute is currently seeking external companies interested in licensing this innovative technology.

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The fruit is rich in multiple functional ingredients, including Nobiletin, Tangeretin, Hesperidin, and vitamin C. Vitamin C's activity can be easily affected by air, light, and temperature.