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Konjak polysaccharide compound soft capsule shell and preparation method thereof

A technology of compound soft capsule and konjac polysaccharide, which is applied in food preparation, application, food science and other directions, can solve the problems of unfavorable drug digestion and absorption, small drug selection range, complex composition of main raw materials, etc., and achieves favorable digestion and absorption and good appearance. shape, good tackifying effect

Inactive Publication Date: 2012-02-08
SHANDONG INST OF COMMERCE & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method only replaces the production material of the capsule shell, but the composition of the main raw materials is complex, the controlled release effect is not obvious, the range of drug selection is small, and it is not conducive to the digestion and absorption of the drug, and the sealing performance is poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The formula is: comprising the following components by weight, 3 parts of konjac polysaccharide, 6 parts of wheat starch, 8 parts of kappa-carrageenan, 0.6 part of xanthan gum, 32 parts of puffing agent (modified pregelatinized starch: guar Soybean gum: Arabic gum is 1.3:1.7:1.5), other additives 1.5 parts, plasticizer 23 parts (glycerin: propylene glycol is 1.3:1.2).

[0021] Its preparation method is as follows:

[0022] (1) Preparation of solid raw material: Weigh the material, and its component content (by weight) is: 3 parts of konjac polysaccharide, 8 parts of κ-carrageenan, 6 parts of wheat starch, 0.6 part of xanthan gum, puffed 32 parts of additives, 1.5 parts of other additives (such as coloring agents, flavoring agents, opalescent agents, etc.), placed in a dry container, stirred and mixed evenly, and set aside;

[0023] (2) Preparation of composite sol solution: Weigh 23 parts of plasticizer, take 62 parts of pure water (distilled water filtered), put in a ...

Embodiment 2

[0038] The formula is: comprising the following components by weight, 2.5 parts of konjac polysaccharide, 8 parts of wheat starch, 10 parts of kappa-carrageenan, 0.3 part of xanthan gum, 29 parts of puffing agent (modified pregelatinized starch: guar Soybean gum: Arabic gum is 1.5:2.0:1.5), other additives 1.0 parts, plasticizer 21 parts (glycerol: propylene glycol is 1.5:1.3).

[0039] Its preparation method is as follows:

[0040] (1) Preparation of solid raw materials: Weigh raw materials according to the dosage relationship of the formula, 2.5 parts of konjac polysaccharide, 10 parts of κ-carrageenan, 8 parts of wheat starch, 0.3 part of xanthan gum, 29 parts of swelling agent, and 1.0 part of other additives, Put it in a dry container, stir and mix evenly, set aside;

[0041] (2) Preparation of composite sol solution: Weigh 21 parts of plasticizer, take 68 parts of pure water (distilled water filtered), put in a mixer, and stir at 58°C at a speed of 65.0r / min for 20.0min...

Embodiment 3

[0046] The formula is: comprising the following components by weight, 5.3 parts of konjac polysaccharide, 3 parts of wheat starch, 6 parts of kappa-carrageenan, 0.6 part of xanthan gum, 21 parts of puffing agent (modified pregelatinized starch: guar Soybean gum: Arabic gum is 1.7:1.9:1.5), other additives 0.7 parts, plasticizer 21 parts (glycerol: propylene glycol is 1.5:1.2).

[0047] Its preparation method is as follows:

[0048] (1) Preparation of solid raw materials: Weigh raw materials according to the dosage relationship of the formula, 5.3 parts of konjac polysaccharide, 6 parts of κ-carrageenan, 3 parts of wheat starch, 0.6 part of xanthan gum, 21 parts of swelling agent, other additives (such as coloring agent , flavoring agent, whitening agent, etc.) is 0.7 parts, placed in a dry container, stirred and mixed evenly, and set aside;

[0049] (2) Preparation of composite sol solution: Weigh 21 parts of plasticizer, take 80 parts of pure water (distilled water filtered)...

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Abstract

The invention relates to a capsule shell and a preparation method thereof, in particular to a konjak polysaccharide compound soft capsule shell and a preparation method thereof. The capsule shell comprises the following components in parts by weight: 0.5-8 parts of konjak polysaccharide, 2-10 parts of wheat starch, 3-15 parts of k-carrageenan, 0.2-4 parts of xanthan gum, 7-45 parts of swelling agent, 6-30 parts of plasticizer and 0.5-3 parts of other additives, wherein the other additives refer to a coloring agent, a preservative, a seasoning agent, a flavoring agent, an opacifying agent, an opalizer and the like. The capsule shell has the advantages of low cost, high moisture retention, long storage time, contribution to digestive absorption of medicaments, reduction in the stimulation of medicaments on the stomach, wide medicament selecting range, stable performance, good appearance, high airtightness and high toughness.

Description

technical field [0001] The invention relates to a capsule shell and a preparation method thereof, in particular to a konjac polysaccharide composite soft capsule shell and a preparation method thereof. Background technique [0002] Capsule shell is an egg-shaped hollow shell used to contain solid powder or granules. It has good bioavailability and can dissolve quickly, reliably and safely. It is the shell for packaging self-made powders, health products, pharmaceuticals, etc. Gelatin is the main raw material for the production of capsule shells. It is collagen obtained by hydrolyzing and concentrating the bones and skin of animals (such as pigs, cattle, sheep, etc.). Currently, most pharmaceutical companies use gelatin as the shell material for soft capsules. However, with the deteriorating global climate and environment, a variety of strange animal diseases have emerged one after another, which undoubtedly has a serious negative impact on the quality and safety of the main...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
Inventor 张长峰聂小宝张家国侯成杰王国利
Owner SHANDONG INST OF COMMERCE & TECH
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