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Coated sherical seamless filled capsules

A technology for capsules and coatings, applied in the field of seamless solid coatings to prepare such capsules

Inactive Publication Date: 2007-02-21
SYMRISE GMBH & CO KG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

at least some but preferably all of the issues and requirements identified above are addressed or taken into account

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-7

[0154] Examples 1-7: Process for the preparation of uncoated capsules (for the preparation of coated capsules according to the invention) - general procedure (multi-nozzle method with submerged nozzles).

[0155] The ingredients shown in the appended table "Examples 1-7" of the shell mixture were added together and heated to 80°C in a water bath until a clear solution substantially free of bubbles was formed. Preference is given to using solutions with a solids content of 20-40% (m / m).

[0156] Prepare the core liquid at 10-20°C.

[0157] The shell liquid and the core liquid are input into the coaxial binary nozzle through the pump system. The line for the shell liquid was kept at 60-80°C during this operation. The concentric binary nozzles are immersed in a liquid bath containing vegetable oil. The oil bath temperature was about 14°C.

[0158] Due to the additional oscillatory stimulus from the liquid, the liquid jet flowing from the nozzle into the oil bath breaks up int...

Embodiment 8

[0165] Example 8: Process for preparing coated capsules according to the invention

[0166] Uncoated capsules with a diameter of 5 mm were prepared as described above in Examples 1-7 with the following composition:

[0167] core ingredient

weight%

peppermint oil

28.8

Fractionated Coconut Oil

61.04

Neotame

0.06

Sucralose

1.2

Limonene

2.5

Frescolat  ML

2.5

Frescolat  MPC

1.4

Diethyl tartrate

2.2

Vitamin E-Acetate

0.3

[0168] Frescolat  ML = menthyl lactate (Symrise GmbH & Co.KG)

[0169] Frescolat  MPC = menthol propylene glycol carbonate (Symrise GmbH & Co.KG)

[0170] shell composition

weight%

water

2.9

Glycerin

20.3

Gelatin 240 Bloom

76.1

Sucralose

0.6

FD & C Blue #5

0.1

[0171] Coating of Uncoated Gelatin Spherical Capsules

[0172]5 kg of uncoated capsules were p...

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Abstract

Described is a spherical coated capsule comprising (a) a coating-free capsule having (i) a liquid or viscous core and (ii) a seamless solid shell surrounding this core, and (b) a seamless, solid coating surrounding said coating-free capsule, wherein - the diameter of the coated capsule is in the range of 5 - 9 mm, - the solid coating comprises at least one sugar or sugar-alcohol in an amount from about 30 - 90% (m / m), based on the total mass of the coated capsule, - the diameter of the coating-free capsule is in the range of 3 - 7 mm, the thickness of the shell of said coating-free capsule is in the range of 20 - 200 m, - the ratio of shell thickness to diameter of said coating-free capsule is in the range of 0.004 - 0.04 , - the shell of said coating-free capsule contains 70 - 90 % (m / m) gelatine or alginate and 10 - 30 % (m / m) plasticiser, based on the solids content of said shell, and - the core has a flavouring content in the range of 1 - 100 % (m / m), based on the total mass of the core. Further described is a method for preparing such capsule.

Description

technical field [0001] The present invention relates to coated spherical capsules comprising an uncoated capsule having a liquid or viscous core and a seamless solid shell surrounding the core and a seamless solid coating surrounding said uncoated capsule, the uncoated capsule core comprising The flavoring ingredient, the shell comprising gelatin or alginate, and the coating comprising sugar or sugar alcohol. The invention also relates to a process for the preparation of such capsules. The coated spherical capsules according to the invention are suitable for direct consumption without further processing and can be sucked or chewed in the mouth without the shell being perceived as bothersome, especially not sticky or sticky during consumption of. Background technique [0002] Flavoring agents are used in foods to achieve a taste impression. Flavorings within the meaning of the present invention are understood to be single substances (flavorings) or mixtures of substances (...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01J13/04B01J13/22A23L1/22A23P1/04A23L1/00A23L27/00
CPCB01J13/04A23L1/22016A23L1/22008B01J13/22A23L1/0029A23P10/30A23L27/70A23L27/72
Inventor 约亨·翁希克阿诺德·马奇内克卡斯滕·科朔雷克
Owner SYMRISE GMBH & CO KG
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