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A kind of anti-adhesion chewable soft capsule skin and preparation method thereof

A soft capsule skin and anti-adhesion technology, which is applied in food ingredients as encapsulants, fat-containing food ingredients, food forming, etc., can solve problems such as poor taste, hard taste, and poor chewiness

Active Publication Date: 2021-08-31
GUANGZHOU PROCEPT BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, most chewable soft capsules have poor chewability, hard taste, poor elasticity, are difficult to bite, or cannot be quickly dissolved after being bitten.
And as the storage time increases, the taste becomes worse and worse.
In order to solve this problem, it is usually used to increase water-holding substances, or plasticizers, or to reduce the freezing force of gelatin, so that the capsule tastes better, but the water increases too much, or the amount of plasticizer is too large or the gelatin is frozen. The reduction of force will make it difficult to store in the later stage, and the capsules are easy to stick together, or the ordinary soft capsules are stored in a high humidity environment for a period of time, and the capsules will absorb moisture, which will also make the capsules stick together, affecting the consumption of the product

Method used

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  • A kind of anti-adhesion chewable soft capsule skin and preparation method thereof
  • A kind of anti-adhesion chewable soft capsule skin and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] An anti-adhesion chewable soft capsule skin, based on the total mass percentage of 100%, comprises the following ingredients: 33% gelatin (freeze strength 200bloomg), 20% glycerin, 27% purified water, 4.9% microcrystalline cellulose, lecithin 0.05%, coconut oil 0.05%, crystalline fructose 15%, the soft capsule content is sunflower oil.

[0017] The preparation method of the anti-adhesion chewable soft capsule skin comprises the following steps:

[0018] Set the temperature of the glue tank between 65-80°C, weigh water, raise the temperature to 50°C, add sweetener, after it is completely dissolved, add gelatin, keep the temperature at 60°C, stir for 30 minutes, then add microcrystalline cellulose, Stir for 5 minutes, add plasticizer, and continue to stir for 60 minutes; add functional components composed of lecithin and coconut oil, stir for 30 minutes, vacuumize for 1 hour, vacuum degree ≤ -0.6MPa, after vacuuming, transfer the glue to the insulation tank , stand at 55...

Embodiment 2

[0020] An anti-adhesion chewable soft capsule skin, based on the total mass percentage of 100%, comprises the following ingredients: 35% gelatin (120 bloom mg), 23% glycerin, 33% purified water, 0.5% microcrystalline cellulose, coconut oil 4%, 1% beeswax, 0.3% steviol glycoside, 3.2% xylitol, and the content of the soft capsule is linseed oil.

Embodiment 3

[0022] An anti-adhesion chewable soft capsule skin, based on the total mass percentage of 100%, comprises the following ingredients: 32% gelatin (180bloomg freezing power), 25% glycerin, 28.8% purified water, 2.5% microcrystalline cellulose, palm oil 2.5%, Phospholipids 0.1%, Beeswax 0.1%, Sorbitol 7%, Sucralose 2%. The content of the soft capsule is grape seed oil.

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Abstract

The invention discloses an anti-adhesion chewable soft capsule skin. Calculated in a total mass percentage of 100%, the soft capsule skin comprises the following raw materials: gelatin 28%-35%, plasticizer 18%-32%, purified water 25%‑35%, microcrystalline cellulose 0.5%‑5%, sweetener 0.1%‑15%, functional ingredient 0.1‑5%; the rubber skin will not stick when stored in a high moisture content and high humidity environment.

Description

Technical field: [0001] The invention relates to the technical field of food or health food, in particular to an anti-adhesion chewable soft capsule skin and a preparation method thereof. Background technique: [0002] Chewable soft capsules have changed the traditional swallowing method of ordinary soft capsules because of their chewable properties, which can bring taste enjoyment, and are more and more loved and welcomed by consumers. However, at present, most chewable soft capsules have poor chewability, hard taste, poor elasticity, are difficult to bite through, or cannot be quickly dissolved after being bitten. And the standing time prolongs thereupon, mouthfeel is worse and worse. In order to solve this problem, it is usually used to increase water-holding substances, or plasticizers, or to reduce the freezing force of gelatin, so that the capsule tastes better, but the water increases too much, or the amount of plasticizer is too large or the gelatin is frozen. The ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P10/30A23L29/00A23L29/30
CPCA23V2002/00A23L29/035A23L29/045A23L29/30A23L29/37A23P10/30A23V2200/224A23V2250/5432A23V2250/6406A23V2250/51084A23V2250/1842A23V2250/18A23V2250/606A23V2250/154A23V2250/262A23V2250/6422A23V2250/642A23V2250/264A23V2250/61A23V2250/254
Inventor 原敏敏马栋陈金显
Owner GUANGZHOU PROCEPT BIOTECH