Unlock instant, AI-driven research and patent intelligence for your innovation.

Vegetable gelatin soft capsule compounded by soybean protein isolate and starch and preparation method thereof

The technology of soybean protein isolate and vegetable gum is applied in the field of vegetable gum soft capsule compounded with soybean protein isolate and starch and the field of preparation, which can solve the problems of high sealing failure rate, easy to carry animal infectious virus, and poor gas barrier properties.

Inactive Publication Date: 2021-06-18
JIANGSU ZODIAC MARINE BIOTECH
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, gelatin soft capsules still occupy a dominant position, but their shortcomings are gradually revealed: gelatin belongs to animal source materials, and people with certain cultural beliefs cannot take it, and it is easy to carry animal infectious viruses; the ethylene oxide used for sterilization is harmful to the human respiratory tract. Corrosive; in high temperature and extremely humid environment, the mechanical properties of the gelatin capsule shell will deteriorate, etc.
At present, soft capsules of non-animal origin are mostly expensive, have a high sealing failure rate, and have poor gas barrier properties, etc.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A vegetable gum soft capsule compounded with soybean protein isolate and starch, the composition of the soft capsule includes 10-150 parts of soybean protein isolate, 10-200 parts of starch, 10-100 parts of vegetable gum, 1- 5 parts, moisturizing agent 100-400 parts, water 400-1000 parts.

[0019] The composition of the soft capsule includes 40-150 parts of soybean protein isolate, 60-200 parts of starch, 30-100 parts of vegetable gum, 2-5 parts of gelling aid, 100-400 parts of moisturizing agent, and 500-1000 parts of water .

[0020] The composition of the soft capsule comprises 40-150 parts of soybean protein isolate, 70-200 parts of starch, 30-100 parts of plant gum, 2 parts of gelling aid, 100-400 parts of moisturizing agent and 500-1000 parts of water.

[0021] The composition of the soft capsule includes 50-150 parts of soybean protein isolate, 80-200 parts of starch, 40-100 parts of plant gum, 2-5 parts of gelling aid, 170-400 parts of moisturizing agent, and 6...

Embodiment 2

[0032] A vegetable gum soft capsule compounded with soybean protein isolate and starch, the composition of the soft capsule includes 40 parts of soybean protein isolate, 60 parts of pregelatinized starch, 30 parts of kappa-type carrageenan, 2 parts of potassium chloride, 100 parts of glycerin, 500 parts of water.

[0033] Its preparation method is as follows:

[0034] Mixing: Mix the soybean protein isolate, pregelatinized starch, and κ-type carrageenan in the weight part of the formula to obtain a solid mixture; mix potassium chloride, glycerin, and water, and stir until the potassium chloride is dissolved , and then added to the aforementioned solid mixture, and stirred evenly to obtain the required mixture one;

[0035] Sol: heat the mixture 1 obtained in the mixture at 90°C for 40 minutes, and then keep it at 80°C for 3 hours to defoam;

[0036] Pressing skin: Press the glue solution obtained after sol to make a rubber skin with a thickness of 0.8mm at a temperature belo...

Embodiment 3

[0040] A vegetable gum soft capsule compounded with soybean protein isolate and starch, the composition of the soft capsule includes 40 parts of soybean protein isolate, 50 parts of pregelatinized starch, 20 parts of potato starch, 30 parts of kappa-type carrageenan, iso 80 parts of maltitol, 3 parts of potassium chloride, 100 parts of glycerin, and 550 parts of water.

[0041] Its preparation method is as follows:

[0042] A. Mixing material: mix the soybean protein isolate, pregelatinized starch, potato starch, κ-type carrageenan, and isomalt in the weight part of the formula to obtain a solid mixing material; mix potassium chloride, glycerin, and water , and fully stirred until potassium chloride was dissolved, then added to the aforementioned solid mixture, and stirred evenly to obtain the desired mixture;

[0043] B. Sol: heat and stir the mixture obtained in A at 90°C for 30 minutes, and then keep it at 90°C for 4 hours to defoam;

[0044] C. Skin pressing: Press the g...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a vegetable gelatin soft capsule compounded by soybean protein isolate and starch and a preparation method of the vegetable gelatin soft capsule. The soft capsule comprises the following components: 10-150 parts of soybean protein isolate, 10-200 parts of starch, 10-100 parts of vegetable gelatin, 1-5 parts of a gel aid, 100-400 parts of a humectant and 400-1000 parts of water. Compared with a traditional soft capsule, the soft capsule does not contain any animal gelatin component and is safer; the soybean protein isolate is matched with plant polysaccharide, so that a capsule material has good oil resistance, gas barrier property and good mechanical property; and the modified starch is compounded for use, so that hot-melt viscosity can be increased, sealing success rate can be increased, mechanical property is further enhanced, and cost is greatly reduced.

Description

technical field [0001] The invention relates to the field of material technology, in particular to a vegetable gum soft capsule compounded with soybean protein isolate and starch and a preparation method thereof. Background technique [0002] The development of capsules has a history of nearly 200 years. Soft capsules can effectively seal liquid, liquid-solid drugs or preparations, and are now widely used in medicines and health foods. At present, gelatin soft capsules still occupy a dominant position, but their shortcomings are gradually revealed: gelatin belongs to animal source materials, and people with certain cultural beliefs cannot take it, and it is easy to carry animal infectious viruses; the ethylene oxide used for sterilization is harmful to the human respiratory tract. Corrosive; in high temperature and extremely humid environment, the mechanical properties of gelatin capsule shell will deteriorate, etc. At present, soft capsules of non-animal origin usually hav...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A61K9/48A61K47/42A61K47/36A61K47/10A61K47/02A61K47/26
CPCA61K9/4825A61K9/4816
Inventor 史大永朱继强李祥乾聂毅徐夑
Owner JIANGSU ZODIAC MARINE BIOTECH