Starch capsule having moisturizing capability and preparation method thereof

A technology for starch capsules and capabilities, applied in the field of starch capsules and their preparation, can solve the problems of easy water loss and become brittle, poor moisture retention, etc., and achieve the effects of good moisture retention, lower extrusion temperature, and good friability

Active Publication Date: 2015-02-04
HUNAN ER KANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] The primary purpose of the present invention is to provide a starch capsule with moisturizing ability, which solves the d

Method used

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  • Starch capsule having moisturizing capability and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Straight cornstarch 45kg

[0056] Amylopectin tapioca starch 40kg

[0057] Hydroxypropyl starch 10kg

[0058] Booster 5kg, including:

[0059] Glycerin 0.5kg;

[0060] Carboxymethyl cellulose 1kg;

[0061] Micropowder silica gel 2kg;

[0062] Microcrystalline cellulose 1.25kg;

[0063] Sodium alginate 0.75kg;

[0064] The above components were ground and mixed in a grinder for 30 minutes, then put into a gelatinization pot, added water, stirred and heated to 60°C for pre-gelatinization. Control the temperature to 55°C, stir for 1.5h, and take a sample to check the viscosity to be 250 mPa·s. Let it stand for defoaming for 30 minutes, then control the temperature to 50°C, and send it to the capsule machine to produce 1000 capsule shells by dipping glue.

Embodiment 2

[0066] Amylose corn starch 42.5kg

[0067] Amylopectin potato starch 42.5kg

[0068] Starch nanocrystals 5kg

[0069] Hydroxyethyl starch 5kg

[0070] Booster 5kg, including:

[0071] Glycerin 0.5kg;

[0072] Carboxymethyl cellulose 1kg;

[0073] Micropowder silica gel 2kg;

[0074] Microcrystalline cellulose 1.25kg;

[0075] Sodium alginate 0.75kg;

[0076] The above components were ground and mixed in a grinder for 30 minutes, then put into a gelatinization pot, added water, stirred and heated to 60°C for pre-gelatinization. Control the temperature to 55°C, stir for 1.5h, and take a sample to check the viscosity to be 250 mPa·s. Let it stand for defoaming for 30 minutes, then control the temperature to 50°C, and send it to the capsule machine to produce 1000 capsule shells by dipping glue.

Embodiment 3

[0078] Continuous metering in the feed hopper:

[0079] Direct Pea Starch 70kg / h

[0080] Amylopectin glutinous rice starch 20kg / h

[0081] Sulfate starch 5kg / h

[0082] Enhancer 5kg / h, including:

[0083] Glycerin 1.5kg / h;

[0084] Carboxymethyl cellulose 0.3kg / h;

[0085] Micropowder silica gel 2.5kg / h;

[0086] Microcrystalline cellulose 0.5kg / h;

[0087] Sodium alginate 0.2kg / h;

[0088] The temperature setting of each heating block of the twin-screw extruder is as follows:

[0089] Slider 1: 25°C

[0090] Slider 2-3: 50°C

[0091] Sliders 4-6: 55°C

[0092] Sliders 7-9: 70°C

[0093] Slider 10-12: 80°C

[0094] Nozzle: 80°C

[0095] The position of slider 1 is the hopper, where direct pea starch and amylopectin glutinous rice starch are added, pure water is added at the position of slider 3 at a flow rate of 45kg / h, and various enhancers are added at the position of slider 4. A 0.3 mm sheet was extruded at a speed of 300 rpm. The flakes are fed into a rotar...

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Abstract

The invention relates to a starch capsule having a moisturizing capability. The starch capsule consists of natural amylose, natural amylopectin, modified starch and a reinforcing agent. The starch capsule can be prepared through a glue-sticking method or a thermosetting processing method. The starch capsule is good in moisturizing performance and is not liable to be aged.

Description

technical field [0001] The invention relates to a starch capsule with moisturizing ability and a preparation method thereof, which belongs to the field of pharmaceutical manufacturing. Background technique [0002] Native or modified starches are often used in the food or pharmaceutical processing industries. Through the physical and chemical modification of native starch, it has the characteristics that native starch does not have, such as improved fluidity, water solubility, film-forming property, mechanical strength, etc. [0003] Natural plant starches are structurally divided into two categories: amylopectin and amylose. Amylose is a polysaccharide chain in which D-glucose groups are connected by α-(1,4) glycosidic bonds. There are about 200 glucose groups in the molecule, and the molecular weight is 1 to 2×10 5 , The degree of polymerization is 990, the spatial conformation is coiled into a helical shape, and each rotation is 6 glucose groups. In addition to the sug...

Claims

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Application Information

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IPC IPC(8): A61K47/36A61K9/48A61K47/38A61K47/02A61K47/10A61K47/26
Inventor 帅放文王向峰章家伟
Owner HUNAN ER KANG PHARMA
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