High-stability soft capsule shell and preparation method thereof

Abstract

The application discloses a high-stability soft capsule shell and a preparation method thereof. The high-stability soft capsule shell comprises the following components in mass fraction: 10-40 parts of gelatin, 1-10 parts of tamarind gum, 5-30 parts of starch, 5-25 parts of plasticizer, 5-10 parts of water-retaining agent, 0.1-2 parts of food additive and 20-40 parts of water, and the water-retaining agent is selected from one or more of xylitol, mannitol and trehalose. The high-stability soft capsule shell has reasonable formula, moderate hardness, good chewability, and fast drying, moisture resistance and anti-blocking.

Description

Technical fields:

[0001] This invention relates to the field of soft capsules, and more specifically to a highly stable soft capsule shell and its preparation method. Background technology:

[0002] Soft capsules are a common dosage form for health foods. Their capsule material is generally made of gelatin, glycerin and water, without the need for binders, molding agents or other additives. They are edible natural products that can mask the odor or taste of certain contents, especially for some functional health foods. They can stably preserve low-boiling-point and volatile substances (such as fragrances). The taste, color, aroma, transparency and gloss of the capsule film can be freely selected.

[0003] However, in recent years, the drawbacks of gelatin soft capsules have gradually become apparent. In particular, gelatin capsules have a high water content and strong hygroscopicity, requiring high stability of the contents and are prone to cross-linking reactions with aldehyde-containing compounds. The high water content of gelatin capsules means that the gelatin shell absorbs moisture from the air or evaporates its own moisture, causing moisture to accumulate on the surface and making it sticky. This leads to the soft capsules sticking together. When the produced product is continuously exposed to a high temperature and humidity environment for a period of time, it will clump together, making it difficult to break apart. With prolonged storage, the sticking becomes more severe, forming clumps that cannot be dispersed, causing the capsules to deform and break, rendering the product inedible. Therefore, in the production of soft capsules, most existing technologies employ anti-sticking treatments.

[0004] Soft capsules are prepared using either compression or dripping methods, and all soft capsules require drying after molding. Freshly pressed soft capsules are soft due to their high surface moisture content, making them susceptible to deformation from external forces and high temperatures. The moisture content of the capsule shell significantly affects deformation, breakage, and adhesion. Since the main component of the capsule shell is gelatin, prolonged heating above 40°C accelerates the hydrolysis and breakage of peptide chains in the gelatin molecules. Therefore, the drying temperature and intensity should not be too high, and prolonged drying cycles result in high energy consumption. Furthermore, problems such as deformation, adhesion, and breakage caused by improper drying conditions severely impact soft capsule production. Therefore, rapid drying of soft capsules effectively reduces energy consumption, shortens drying time, protects gel properties, and lowers drying costs while ensuring product quality and improving production efficiency. Summary of the Invention:

[0005] In order to overcome the above-mentioned problems in the existing technology, the present invention provides a highly stable soft capsule shell and its preparation method. The chewable soft capsule shell proposed in the present invention has a reasonable component ratio, moderate hardness, good chewability, and is fast-drying, moisture-resistant, and anti-adhesive.

[0006] The first objective of this invention is to provide a highly stable soft capsule shell, comprising, by weight, the following components: 10-40 parts gelatin, 1-10 parts tamarind gum, 5-30 parts starch, 5-25 parts plasticizer, 5-10 parts water-holding agent, 0.1-2 parts food additive, and 20-40 parts water, wherein the water-holding agent is selected from one or more of xylitol, mannitol, and trehalose.

[0007] Preferably, the high-stability soft capsule shell comprises, by weight, the following components: 20-35 parts gelatin, 2-5 parts tamarind gum, 10-30 parts starch, 15-25 parts plasticizer, 6-10 parts water-holding agent, 0.2-0.5 parts food additives, and 25 parts water.

[0008] Further preferably, the high-stability soft capsule shell comprises, by weight, the following components: 23-30 parts gelatin, 5 parts tamarind gum, 15-25 parts starch, 18-25 parts plasticizer, 10 parts water-holding agent, 0.5 parts food additives, and 25 parts water.

[0009] Preferably, the gelatin has a gel strength range of 120-250 Bloom. The gelatin is one or a combination of two types of gelatin derived from cattle, sheep, fish, pigs, and chickens.

[0010] Preferably, the tamarind gum is a tamarind polysaccharide gum extracted by organic acid extraction.

[0011] The method for preparing tamarind gum includes the following steps:

[0012] 1. Soak tamarind seeds in water at a mass ratio of 1:2, drain the water, dry, cool, peel off the seed coat, crush in a pulverizer, and then pass through a 60-80 mesh sieve to obtain tamarind kernel powder.

[0013] 2. Take 5g of kernel powder, add 25 to 40 times the weight of the kernel powder in water, stir thoroughly, adjust the pH with citric acid to control the pH of the aqueous solution between 4.0 and 5.0, heat and stir, boil for 10 to 25 minutes to obtain a viscous slurry.

[0014] 3. Add 50% of the original volume of hot water to the slurry to dilute it, then stir evenly and let it stand for 1-5 hours to settle. Separate the supernatant to obtain tamarind gum.

[0015] 4. Add a small amount of dilute NaOH solution to the milky white slurry to adjust its pH to neutral, then heat and concentrate until it reaches a semi-fluid state, and then add 1 mL of 30% hydrogen peroxide.

[0016] 5. Pour the viscous semi-fluid slurry into a tray and dry it with hot air at a temperature of 70℃~80℃ to obtain tamarind gum in flake form. Finally, pulverize the tamarind gum flakes to obtain tamarind gum in grayish-white or light yellow powder form.

[0017] Preferably, the starch is modified starch, selected from one or more of hydroxypropyl starch, acetate starch, oxidized starch, acid-treated starch, and hydroxypropyl distarch phosphate. The plasticizer is selected from one or more of glycerol, propylene glycol, sorbitol, polyethylene glycol, and maltitol. Food additives include any one of colorings, sweeteners, acidulants, flavorings, and fruit and vegetable juices.

[0018] Preferably, the mass ratio of starch to tamarind gum is 3:1-10:1. More preferably, the mass ratio of starch to tamarind gum is 3:1-5:1.

[0019] The second objective of this invention is to protect the preparation method of the aforementioned high-stability soft capsule shell, comprising the following steps: adding tamarind gum, plasticizer, water-retaining agent, and water to a gelling container and stirring until uniform; heating to 55℃-65℃; adding gelatin and stirring until completely dissolved; lowering the temperature to 45℃-55℃; adding starch and food additives; continuing to stir until uniform; maintaining the mixture under vacuum of -0.05-0.1 MPa and a temperature of 55℃-60℃ for 30-60 minutes; degassing; transferring the gel solution to an insulated container; and allowing it to stand at 45℃-55℃. The resulting gel solution can then be pressed into soft capsules to obtain the aforementioned high-stability soft capsule shell.

[0020] Preferably, the above preparation method specifically includes the following steps: tamarind gum, plasticizer, water-retaining agent, and water are added to a dissolving tank and stirred until homogeneous. The mixture is heated to 55℃-65℃, gelatin is added, and the mixture is stirred for 30-50 minutes until completely dissolved. The temperature is then lowered to 45℃-55℃, starch and food additives are added, and stirring continues for 20-40 minutes. The mixture is then maintained under a vacuum of -0.05-0.1 MPa and a temperature of 55℃-60℃ for 30-60 minutes to degas. The resulting solution is transferred to a heat-insulating tank and allowed to stand at 45℃-55℃ for 1-3 hours. The resulting solution can then be pressed into soft capsules to obtain the highly stable soft capsule shell.

[0021] A third objective of this invention is to protect a highly stable chewable soft capsule, comprising an inclusion and a capsule shell encapsulating the inclusion, wherein the inclusion is an oil or an oil-powder suspension.

[0022] The contents are prepared by the following steps: mixing animal oil and / or vegetable oil, edible ultrafine solid powder, stabilizer, sweetener, acidulant and flavoring and other excipients evenly.

[0023] The fourth objective of this invention is to protect a method for preparing a highly stable chewable soft capsule, comprising the following steps:

[0024] (1) The glue obtained according to the above preparation method flows into the glue box through the glue tube, and the glue flows out of the glue box to the drum; at the same time, the prepared contents are added to the hopper. After the thickness of the rubber sheet is adjusted to 0.55-0.70mm, the spray temperature is adjusted to 35℃-55℃, the shot is pressed and the gap of the rubber sheet is checked. After confirmation, the contents are injected and the filling amount is adjusted to the process requirements, and then the shot is pressed.

[0025] (2) Place the pressed soft capsules in a rotating drum for 0.5-1.5 hours to set the temperature at 18℃-22℃ and the humidity at 40%-60%. After setting, dry for 4-10 hours at a temperature of ≤27℃ and a humidity of ≤35%RH to obtain the high-stability chewable soft capsules.

[0026] Compared with the prior art, the present invention has the following advantages:

[0027] 1. The high-stability soft capsule shell proposed in this invention has a reasonable formula ratio, moderate hardness, good chewability, and is quick-drying, moisture-resistant, and anti-adhesive.

[0028] 2. In the preparation method proposed in this invention, starch is added at 45-55℃, putting the starch into a semi-gelatinized state. The resulting frosted skin effectively prevents adhesion. Tamarind gum inhibits starch aging. The polysaccharide in tamarind gum is xylooligosaccharide, an ideal source of dietary fiber that can help prevent hypertension. It also increases the thickness of the non-disturbed layer of the small intestine, weakens the absorption of carbohydrates, and prevents the development of diabetes. Trehalose is one of the most stable natural disaccharides. Due to its non-reducing properties, it has excellent stability to heat and acids / alkalis. Even when heated, it does not undergo the Maillard reaction when coexisting with amino acids and proteins. Trehalose also has low hygroscopic properties and a higher glass transition temperature compared to other disaccharides, promoting drying. Mannitol has almost no hygroscopicity and promotes drying while significantly improving food adhesion and moisture absorption. Detailed implementation method:

[0029] The following embodiments are further illustrations of the present invention, but not limitations thereof.

[0030] Unless otherwise defined, all technical terms used herein have the same meaning as commonly understood by those skilled in the art. The technical terms used herein are for the purpose of describing particular embodiments only and are not intended to limit the scope of the invention. Unless otherwise specified, in the following embodiments, anhydrous trehalose is preferred, except for tamarind gum, which is laboratory extracted; acid-treated starch was purchased from Lyckeby Starch AB (Shanghai) Trading Co., Ltd.; oxidized starch was purchased from Eruian Food Ingredients Co., Ltd.; and all materials used in the embodiments are commercially available.

[0031] Example 1:

[0032] A highly stable chewable soft capsule shell, by weight, contains the following ingredients: 20 parts gelatin (Gel 180bloom), 4 parts tamarind gum, 25 parts starch acetate, 20 parts glycerin, 25 parts purified water, 2 parts xylitol, 4 parts mannitol, 2 parts trehalose, and 0.5 parts coloring.

[0033] The preparation method of highly stable chewable soft capsules includes the following steps:

[0034] (1) Add the tamarind gum, glycerin, xylitol, mannitol, trehalose and water to the gelatinizing tank and stir until evenly mixed. Heat to 65°C, add gelatin and stir for 40 minutes until completely dissolved. Then, reduce the temperature to 50°C, add acetate starch and pigment, and continue stirring for 40 minutes. Keep the mixture under vacuum of -0.05-0.1 MPa and temperature of 58°C for 60 minutes to degas. Transfer the gelatin solution to a heat preservation tank and let it stand at 55°C for 2 hours for later use.

[0035] (2) The glue obtained in step (1) flows into the glue box through the glue tube, and the glue flows out of the glue box to the drum; at the same time, the prepared contents (DHA lutein ester) are added to the hopper. After the thickness of the glue is adjusted to 0.60mm, the spray temperature is adjusted to 45℃, the shot is pressed and the glue gap is checked. After confirmation, the contents are injected and the filling amount is adjusted to the process requirements, and then the shot is pressed.

[0036] (3) Place the pressed soft capsules in a rotating drum for 1 hour to set the temperature at 20°C and the humidity at 50%. After setting, dry for 7 hours at a temperature of ≤27°C and a humidity of ≤35%RH to obtain high-stability chewable soft capsules.

[0037] Example 2:

[0038] Same as Example 1, except that: 25 parts gelatin (Gel 180bloom), 3 parts tamarind gum, 30 parts starch acetate, 18 parts glycerin, 25 parts purified water, 2 parts xylitol, 2 parts mannitol, 2 parts trehalose, and 0.2 parts pigment.

[0039] Example 3:

[0040] Similar to Example 1, except that: a highly stable chewable soft capsule shell, by weight, contains the following components: 30 parts gelatin (Gel 180bloom), 5 parts tamarind gum, 15 parts starch acetate, 25 parts glycerin, 25 parts purified water, 2 parts xylitol, 4 parts mannitol, 4 parts trehalose, and 0.5 parts pigment.

[0041] Example 4:

[0042] Similar to Example 1, except that: a highly stable chewable soft capsule shell, by weight, contains the following components: 35 parts gelatin (Gel 180bloom), 2 parts tamarind gum, 10 parts starch acetate, 15 parts glycerin, 25 parts purified water, 2 parts xylitol, 5 parts mannitol, 3 parts trehalose, and 0.5 parts pigment.

[0043] Example 5:

[0044] Similar to Example 1, except that: a highly stable chewable soft capsule shell, by weight, contains the following components: 23 parts gelatin (Gel 180bloom), 5 parts tamarind gum, 25 parts starch acetate, 18 parts glycerin, 25 parts purified water, 2 parts xylitol, 3 parts mannitol, 5 parts trehalose, and 0.5 parts pigment.

[0045] Example 6:

[0046] A highly stable chewable soft capsule shell, by weight, contains the following ingredients: 25 parts gelatin (Gel 150bloom), 3 parts tamarind gum, 30 parts hydroxypropyl starch, 18 parts glycerin, 25 parts purified water, 2 parts xylitol, 2 parts mannitol, 2 parts trehalose, and 0.2 parts flavoring.

[0047] The preparation steps for the high-stability chewable soft capsules are the same as in Example 1. The contents of the soft capsules are an oil-powder suspension, seaweed powder, and high-calcium vitamin D.

[0048] Example 7:

[0049] A highly stable chewable soft capsule shell, by weight, contains the following ingredients: 30 parts gelatin (Gel 200bloom), 5 parts tamarind gum, 15 parts acid-treated starch, 25 parts glycerin, 25 parts purified water, 2 parts xylitol, 4 parts mannitol, 4 parts trehalose, and 0.5 parts sweetener.

[0050] The preparation steps for the high-stability chewable soft capsules are the same as in Example 1, and the contents of the soft capsules are an oil-powder suspension, yeast, and zinc.

[0051] Example 8:

[0052] A highly stable chewable soft capsule shell, by weight, contains the following ingredients: 35 parts gelatin (Gel 220bloom), 2 parts tamarind gum, 10 parts hydroxypropyl distarch phosphate, 15 parts glycerin, 25 parts purified water, 2 parts xylitol, 5 parts mannitol, 3 parts trehalose, and 0.5 parts fruit and vegetable juice.

[0053] The preparation steps for the high-stability chewable soft capsules are the same as in Example 1, and the contents of the soft capsules are an oil-powder suspension of fruit and vegetable fortified iron.

[0054] Example 9:

[0055] A highly stable chewable soft capsule shell, by weight, contains the following ingredients: 23 parts gelatin (Gel 240bloom), 5 parts tamarind gum, 25 parts oxidized starch, 18 parts glycerin, 25 parts purified water, 2 parts xylitol, 3 parts mannitol, 5 parts trehalose, and 0.5 parts acidulant.

[0056] The preparation steps for the high-stability chewable soft capsules are the same as in Example 1, and the contents of the soft capsules are blueberry lutein ester, an oil-powder suspension.

[0057] Example 10:

[0058] A highly stable chewable soft capsule shell, by weight, contains the following ingredients: 10 parts gelatin (Gel 120bloom), 1 part tamarind gum, 5 parts starch acetate, 5 parts glycerin, 20 parts purified water, 2 parts xylitol, 1 part mannitol, 2 parts trehalose, and 0.1 parts pigment.

[0059] The preparation method of highly stable chewable soft capsules includes the following steps:

[0060] (1) Add the formula amount of tamarind gum, glycerin, xylitol, mannitol, trehalose and water to the gelatinizing tank and stir until evenly mixed. Heat to 55°C, add gelatin, stir for 50 minutes until completely dissolved, then lower the temperature to 45°C, add acetate starch and pigment, and continue stirring for 40 minutes. Keep under vacuum of -0.05-0.1 MPa and temperature of 55°C for 60 minutes to degas. Transfer the gelatin solution to a heat preservation tank and let it stand at 45°C for 3 hours. Check that there are no bubbles in the gelatin solution before pressing it into chewable soft capsules.

[0061] (2) The glue obtained in step (1) flows into the glue box through the glue tube, and the glue flows out of the glue box to the drum; at the same time, the prepared contents (DHA lutein ester) are added to the hopper. After the thickness of the glue is adjusted to 0.55mm, the spray temperature is adjusted to 35℃, the shot is pressed and the glue gap is checked. After confirmation, the contents are injected and the filling amount is adjusted to the process requirements, and then the shot is pressed.

[0062] (3) Place the pressed soft capsules in a rotating drum for 0.5 hours to set the temperature at 18°C ​​and the humidity at 40%. After setting, dry for 4 hours at a temperature of ≤27°C and a humidity of ≤35%RH to obtain high-stability chewable soft capsules.

[0063] Example 11:

[0064] A highly stable chewable soft capsule shell, by weight, contains the following ingredients: 40 parts gelatin (Gel 250bloom), 10 parts tamarind gum, 30 parts starch acetate, 25 parts glycerin, 40 parts purified water, 3 parts xylitol, 4 parts mannitol, 3 parts trehalose, and 2 parts coloring.

[0065] The preparation method of highly stable chewable soft capsules includes the following steps:

[0066] (1) Add the formula amount of tamarind gum, glycerin, xylitol, mannitol, trehalose and water to the gelatinizing tank and stir until evenly mixed. Heat to 65°C, add gelatin, stir for 30 minutes until completely dissolved, then lower the temperature to 55°C, add acetate starch and pigment, and continue stirring for 20 minutes. Maintain the mixture under vacuum of -0.05-0.1 MPa and temperature of 60°C for 30 minutes to degas. Transfer the gelatin solution to a heat preservation tank and let it stand at 55°C for 1 hour. Check that there are no bubbles in the gelatin solution before pressing it into chewable soft capsules.

[0067] (2) The glue obtained in step (1) flows into the glue box through the glue tube, and the glue flows out of the glue box to the drum; at the same time, the prepared contents (DHA lutein ester) are added to the hopper. After the thickness of the glue is adjusted to 0.70mm, the spray temperature is adjusted to 55℃, the shot is pressed and the glue gap is checked. After confirmation, the contents are injected and the filling amount is adjusted to the process requirements. Then the shot is pressed.

[0068] (3) Place the pressed soft capsules in a rotating drum for 1.5 hours to set the temperature at 22°C and the humidity at 60%. After setting, dry for 10 hours at a temperature of ≤27°C and a humidity of ≤35%RH to obtain high-stability chewable soft capsules.

[0069] Comparative Example 1:

[0070] Same as Example 9, except that: 13 parts mannitol, excluding trehalose and tamarind gum.

[0071] Comparative Example 2:

[0072] Same as Example 9, except that: 13 parts trehalose, excluding mannitol and tamarind gum.

[0073] Comparative Example 3:

[0074] Same as Example 9, except that: 13 parts of tamarind gum, without mannitol and trehalose.

[0075] Comparative Example 4:

[0076] Same as Example 9, except that: 43 parts gelatin, 5 parts tamarind gum, 5 parts modified starch, excluding mannitol and trehalose.

[0077] To better illustrate and explain the features of the present invention, the following product evaluation indicators are used to further illustrate the features of the present invention in specific embodiments and comparative examples.

[0078] (1) Rapid drying test indicators

[0079] After the soft capsules are shaped, they are transferred to a drying drum for drying. The initial moisture content of the soft capsule skin is measured at hour 0. Starting from hour 4, the moisture content of the skin is measured every half hour. The drying continues until the skin moisture content reaches 10.0%. Five parallel measurements are taken for each group of samples, and the average value is taken.

[0080] Table 1 Evaluation Criteria for Rapid Drying Indicators of Soft Capsules

[0081]

[0082]

[0083] (2) Adhesion effect evaluation index

[0084] In this embodiment, the adhesion of the soft capsules was examined using an adhesion index. The specific method was as follows: The soft capsules in this embodiment were packaged in bottles. The soft capsule samples were placed in 200cc transparent polyethylene terephthalate (PET) bottles, with more than 60% of the volume. The bottles were placed in a constant temperature and humidity chamber (40℃, RH75%) for accelerated testing for 8 hours. The bottled soft capsules were then removed to observe the adhesion of the soft capsules.

[0085] Table 2 Anti-adhesion indicators and judgment criteria

[0086]

[0087] (3) Texture index

[0088] The prepared soft capsules were subjected to texture testing using a physical property analyzer according to the TPA method. In the texture evaluation of soft capsules, the tested hardness and elasticity effectively reflected the textural characteristics of the soft capsules. Hardness, elasticity, and chewiness showed significant correlations with certain corresponding sensory indicators. Testing procedure: The sample was placed in the center of the testing platform. The TPA testing mode was selected, using a P / 36R cylindrical probe. The speed before, during, and after the test was 1.00 mm / s. The compression ratio was 50%, the trigger force was 5.00 g, the test distance was 20.00 mm, and the dwell time was 5 s. The test was initiated by pressing the start button. Each group of samples was measured 20 times in parallel. The average value was taken as the measurement result and scored. A higher hardness value indicates a harder product; a higher elasticity value indicates greater elasticity; a higher chewiness value indicates a less chewy product; and a lower value indicates a less chewy product.

[0089] Table 3 Evaluation Criteria for Hardness, Elasticity, and Chewability of Chewable Soft Capsules

[0090]

[0091] (4) Moisture resistance index

[0092] All samples were dried to 10.0% moisture content and packaged in 200cc polyethylene terephthalate (PET) transparent bottles, with 20 bottles for each sample group. 30 soft capsules were added to each bottle, and the moisture content of the soft capsule shells was measured. The bottles were then capped. The bottles were stored in a constant temperature and humidity chamber (25℃, RH 75%). At the 1st, 2nd, and 3rd months of storage, 5 bottles were taken out each month to observe their morphology and measure the moisture content of the soft capsule shells. The hygroscopicity of the sample shells after 3 months was also calculated.

[0093] Table 4 Evaluation Criteria for Moisture Absorption Resistance of Chewable Soft Capsules

[0094]

[0095] The test data of the soft capsules were graded and scored, and the scores were uniformly expressed as scores. Finally, the scores of each item were added together, and the overall effect of each embodiment was evaluated by the total score.

[0096] Table 5. Comprehensive Product Evaluation Results

[0097]

[0098]

[0099] As can be seen from the test data in Table 5, the scores of Examples 1-9 are all 4-5 points. Comparative Examples 1-3 did not contain tamarind gum, trehalose and mannitol, respectively, and their scores are 1-3. Comparative Example 4 has the least amount of starch added and the worst anti-blocking properties.

[0100] The addition of trehalose, mannitol, and tamarind gum during the drying process significantly promotes the drying of the soft capsules, resulting in a significantly lower hygroscopicity value compared to soft capsules without these ingredients. This demonstrates the excellent drying and moisture-resistant properties of the composition proposed in this invention. The addition of gelatin to semi-gelatinized starch creates a frosted capsule shell after molding, effectively preventing adhesion and improving chewability. The product stability is significantly better than soft capsules without these ingredients. Therefore, the soft capsules of this invention possess the advantages of rapid drying, moisture resistance, and high stability against adhesion.

[0101] The above description of the embodiments is only for the purpose of helping to understand the technical solution and core idea of ​​the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made to the present invention without departing from the principle of the present invention, and these improvements and modifications also fall within the protection scope of the claims of the present invention.

Claims

1. A highly stable soft capsule shell, characterized in that, The product comprises, by weight parts, the following components: 20-35 parts gelatin, 2-5 parts tamarind gum, 10-30 parts starch, 15-25 parts plasticizer, 6-10 parts water-holding agent, 0.2-0.5 parts food additives, and 25 parts water. The water-holding agent is xylitol, mannitol, and trehalose. The tamarind gum is tamarind polysaccharide gum extracted by organic acid extraction. The food additives include any one of pigments, sweeteners, acidulants, and flavorings.

2. The highly stable soft capsule shell according to claim 1, characterized in that, By weight, it specifically includes the following components: 23-30 parts gelatin, 5 parts tamarind gum, 15-25 parts starch, 18-25 parts plasticizer, 10 parts water-holding agent, 0.5 parts food additives, and 25 parts water.

3. The high-stability soft capsule shell according to claim 1 or 2, characterized in that, The gel strength of the gelatin is 120-250 Bloom.

4. The high-stability soft capsule shell according to claim 1 or 2, characterized in that, The starch is a modified starch, which is selected from one or more of hydroxypropyl starch, acetate starch, oxidized starch, acid-treated starch, and hydroxypropyl distarch phosphate. The plasticizer is selected from one or more of glycerol, propylene glycol, sorbitol, polyethylene glycol, and maltitol.

5. The high-stability soft capsule shell according to claim 1 or 2, characterized in that, The mass ratio of starch to tamarind gum is 3:1-10:

1.

6. The method for preparing the high-stability soft capsule shell according to claim 1 or 2, characterized in that, The process includes the following steps: Tamarind gum, plasticizer, water-retaining agent, and water are added to a gelling container and stirred until homogeneous. The mixture is heated to 55℃-65℃, gelatin is added, and stirred until completely dissolved. The temperature is then lowered to 45℃-55℃, starch and food additives are added, and stirring is continued until homogeneous. The mixture is maintained under vacuum conditions of -0.05-0.1 MPa and a temperature of 55℃-60℃ for 30-60 minutes to degas. The gel solution is then transferred to an insulated container and allowed to stand at 45℃-55℃. The resulting gel solution can then be pressed into soft capsules to obtain the high-stability soft capsule shell.

7. A highly stable chewable soft capsule, characterized in that, The high-stability soft capsule shell of claim 1 or 2 includes an inclusion and a coating that encapsulates the inclusion, wherein the inclusion is an oil or an oil-powder suspension.

8. A method for preparing a highly stable chewable soft capsule, characterized in that, Includes the following steps: (1) The adhesive obtained according to the preparation method of claim 6 flows into the adhesive box through the adhesive tube, and the adhesive flows out of the adhesive box to the drum; at the same time, the prepared contents are added to the hopper. After the thickness of the rubber sheet is adjusted to 0.55-0.70 mm, the spray temperature is adjusted to 35℃-55℃, the shot is pressed and the gap of the rubber sheet is checked. After confirmation, the contents are injected and the filling amount is adjusted to the process requirements, and then the shot is pressed. (2) Place the pressed soft capsules in a rotating drum for 0.5-1.5 h to set the temperature at 18℃-22℃ and the humidity at 40%-60%. After setting, dry for 4-10 h at a temperature of ≤27℃ and a humidity of ≤35%RH to obtain the high-stability chewable soft capsules.

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