Soft gelatin capsule shell and process for its preparation

Abstract

The application belongs to the technical field of food or health care products, and specifically discloses a soft capsule shell and a preparation method thereof. The soft capsule shell comprises the following raw materials in percentage by mass: 21-30% of a gel composition, 18-25% of a stabilizing material, 18-28% of a plasticizer, 5-10% of trehalose, 1-3% of gelatin, 0.8-1.5% of microcrystalline cellulose, 0.2-0.8% of a food additive, and the balance of water. The gel composition comprises isomaltooligosaccharide, curdlan and locust bean gum. The soft capsule shell of the application realizes excellent stability, a low water vapor transmission coefficient and good mechanical properties through the synergistic effect of the gel composition, the stabilizing material, the plasticizer, trehalose, microcrystalline cellulose and the like.

Description

Technical Field

[0001] This invention relates to the field of food or health product technology, specifically to a soft capsule shell and its preparation method. Background Technology

[0002] Soft capsules are oral dosage forms that encapsulate liquid or semi-solid drugs, nutrients, etc., within a capsule shell. They are widely used in pharmaceuticals, health foods, and other fields. The performance of the soft capsule shell, as the encapsulation material for the drug, directly affects the stability of the contents, shelf life, and user experience.

[0003] Traditional soft capsules primarily use gelatin as the film-forming material. While gelatin soft capsule shells possess good film-forming properties and plasticity, they suffer from significant shortcomings in stability. Gelatin capsule shells are prone to softening, deformation, and even sticking together at high temperatures, leading to quality issues during transportation and storage, especially during hot summer months or in tropical regions. Furthermore, gelatin capsule shells have a high water vapor permeability coefficient, limiting their ability to protect the contents and easily causing moisture migration, thus affecting the stability and shelf life of the contents.

[0004] To improve the performance of capsule shells, some technical solutions use plant polysaccharides such as carrageenan and starch as film-forming materials. While these shells improve heat resistance to some extent, their mechanical properties are often less than ideal. Plant polysaccharide shells typically have low tensile strength, making them prone to damage during production, packaging, and transportation, affecting product integrity and safety. Furthermore, the water vapor barrier properties of shells prepared from single plant polysaccharide materials still need improvement.

[0005] Therefore, this application is submitted. Summary of the Invention

[0006] This invention provides a soft capsule shell and its preparation method. The soft capsule shell described in this application has excellent stability, low water vapor permeability coefficient and good mechanical properties.

[0007] The present invention solves its technical problem by adopting the following technical solution: A soft capsule shell comprises the following raw materials in weight percentage: 21-30% gel composition, 18-25% stabilizer, 18-28% plasticizer, 5-10% trehalose, 1-3% gelatin, 0.8-1.5% microcrystalline cellulose, 0.2-0.8% food additives, and the balance being water; The gel composition includes isomaltooligosaccharide, guar gum, and locust bean gum.

[0008] As an embodiment of this application, the preparation raw materials include the following percentages by weight: 24-27% gel composition, 20-22% starch material, 20-25% plasticizer, 6-8% trehalose, 1.5-2% gelatin, 1-1.2% microcrystalline cellulose, 0.5-0.6% food additives, and the balance being water.

[0009] As an embodiment of this application, the gel composition comprises isomaltooligosaccharide, guar gum, and locust bean gum in a mass ratio of 1:(0.6~1.2):(0.8~1.4).

[0010] As an embodiment of this application, the stabilizing material includes starch material and transglutaminase.

[0011] As an embodiment of this application, the stabilizing material comprises starch material and transglutaminase in a mass ratio of 1:(0.2~0.3).

[0012] As an embodiment of this application, the starch material is acetylated distarch adipate.

[0013] As an embodiment of this application, the plasticizer includes at least one of glycerol, sorbitol, xylitol, and maltitol.

[0014] As an embodiment of this application, the plasticizer comprises glycerol and xylitol in a mass ratio of (1~4):1.

[0015] As an embodiment of this application, the food additive includes at least one of sweeteners, acidulants, and flavorings.

[0016] This application also provides a method for preparing soft capsule shells, comprising the following steps: Plasticizer, microcrystalline cellulose, trehalose and water are mixed evenly, then gel composition, gelatin and stabilizer are added and stirred evenly, then food additives are added, stirred evenly, defoamed, filtered, and shaped to obtain soft capsule shell.

[0017] The beneficial effects of the present invention: The soft capsule shell of the present invention achieves excellent stability, low water vapor permeability coefficient and good mechanical properties through the synergistic effect of multiple components such as gel composition, stabilizing material, plasticizer, trehalose, and microcrystalline cellulose. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0019] In this invention, the technical features described in an open-ended manner include both closed-ended technical solutions composed of the listed features and open-ended technical solutions that include the listed features.

[0020] In this invention, numerical ranges are involved. Unless otherwise specified, the numerical ranges are considered continuous and include the minimum and maximum values ​​of the range, as well as every value between the minimum and maximum values. Furthermore, when the range refers to integers, it includes every integer between the minimum and maximum values ​​of the range. Additionally, when multiple ranges are provided to describe features or characteristics, the ranges may be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges to which they are included.

[0021] In this invention, there are no particular limitations on the specific dispersion and stirring methods.

[0022] Unless otherwise specified, all reagents or instruments used in this invention are commercially available conventional products. Unless otherwise specified, the raw materials used in each comparative example and the parallel experiments of each embodiment are the same commercially available products.

[0023] The raw materials used in the examples and comparative examples are as follows: Isomaltooligosaccharide: Baolingbao Biotechnology, IMO-90 type (powder).

[0024] Kederan Gel: Baikang Biotechnology.

[0025] Locust bean gum: Tianzhao Biotechnology.

[0026] Trehalose: Zhongnuo Biotechnology.

[0027] Microcrystalline cellulose: average particle size 100μm, PH-301, Jiangsu Xidian Pharmaceutical Excipients Co., Ltd.

[0028] Transglutaminase (TGY1), Shanghai Qingrui.

[0029] Acetylated distarch adipate: Tianjiang Biotechnology.

[0030] Carrageenan: Dehui Marine Biology.

[0031] Gelatin: Type 150, Rousselot gelatin.

[0032] Hydroxypropyl starch: Linbang Biotechnology.

[0033] Xanthan gum: Jianlong Biotechnology.

[0034] This application provides a soft capsule shell comprising the following raw materials by weight percentage: 21-30% gel composition, 18-25% stabilizer, 18-28% plasticizer, 5-10% trehalose, 1-3% gelatin, 0.8-1.5% microcrystalline cellulose, 0.2-0.8% food additives, and the balance being water; The gel composition includes isomaltooligosaccharide, guar gum, and locust bean gum.

[0035] The soft capsule shell of the present invention achieves excellent stability, low water vapor permeability coefficient and good mechanical properties through the synergistic effect of multiple components such as gel composition, stabilizing materials, plasticizer, trehalose, and microcrystalline cellulose.

[0036] This application uses isomaltooligosaccharide, curdlan gum, and locust bean gum as a gel composition. Isomaltooligosaccharide is a polysaccharide with good film-forming properties and thermal stability, and its glycosidic bonds are not easily broken. Curdlan gum is a polysaccharide produced by microbial fermentation, with a unique double helix structure. It forms a gel in aqueous solution, providing basic skeletal strength to the capsule shell. Locust bean gum is a galactomannan polysaccharide consisting of a main chain and several side chains. Its main chain is a long chain of mannose units linked by β-1,4 glycosidic bonds. Galactose side chains, fixed by α-1,6 glycosidic bonds, are attached to the main chain. These side chains can form a composite gel with isomaltooligosaccharide and curdlan gum, creating a more uniform and stronger three-dimensional gel network structure. This makes the internal structure of the capsule shell denser, thereby reducing the permeability of water and oil, improving structural stability, and thus better protecting the contents.

[0037] The mass percentage of the gel composition is 21-30%, for example, it can be 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, or any two of these values.

[0038] The mass percentage of the stabilized material is 18-25%, for example, it can be 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25% or any two of these values.

[0039] The plasticizer is 18-28% by mass, for example, it can be 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28% or any two of these values.

[0040] The trehalose is 5-10% by mass, for example, it can be 5%, 6%, 7%, 8%, 9%, 10% or any two of these values.

[0041] The gelatin is expressed as a percentage of 1-3% by mass, for example, 1%, 1.2%, 1.5%, 1.8%, 2%, 2.2%, 2.5%, 2.8%, 3%, or any two of these values.

[0042] The mass percentage of the microcrystalline cellulose is 0.8-1.5%, for example, it can be 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5% or any two of these values.

[0043] The food additive is present in a mass percentage of 0.2-0.8%, for example, it can be 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8% or any two of these values.

[0044] In some embodiments, the preparation raw materials include the following mass percentages: 24-27% gel composition, 20-22% starch material, 20-25% plasticizer, 6-8% trehalose, 1.5-2% gelatin, 1-1.2% microcrystalline cellulose, 0.5-0.6% food additives, and the balance being water. In particular, when the proportions of the raw materials are within this range, the compatibility of the raw materials is better, which can further improve the water vapor permeability coefficient and mechanical properties.

[0045] In some embodiments, the gel composition comprises isomaltooligosaccharide, currant gum, and locust bean gum in a mass ratio of 1:(0.6~1.2):(0.8~1.4). The synergistic effect is particularly pronounced when the mass ratio of the three components is within this range. The linear molecular chains of isomaltooligosaccharide provide a continuous film-forming basis; currant gum forms a rigid double-helix gel backbone, providing stability and mechanical strength; and the branched structure of locust bean gum provides flexibility, with its carboxyl groups forming a hydrogen bond network with the hydroxyl groups of currant gum, enhancing gel strength. The three components form a composite network structure through multiple hydrogen bond crosslinking. Isomaltooligosaccharide acts as a compatibilizer between currant gum and locust bean gum, preventing phase separation and ensuring a homogeneous and stable system. This allows the capsule shell to maintain flexibility while possessing high strength and heat resistance, with tightly packed molecular chains reducing the water vapor permeability coefficient.

[0046] In some embodiments, the stabilizing material includes starch material and transglutaminase.

[0047] In some embodiments, the stabilizing material comprises starch material and transglutaminase in a mass ratio of 1:(0.2~0.3).

[0048] In some embodiments, the starch material is acetylated distarch adipate.

[0049] This application utilizes acetylated distarch adipate and transglutaminase at a mass ratio of 1:(0.2~0.3) as stabilizing materials. Acetylated distarch adipate serves as the modified starch, with its acetyl and adipate groups providing heat resistance and shear strength. Transglutaminase is an acyltransferase that catalyzes intermolecular or intramolecular acyl transfer reactions in proteins, leading to covalent cross-linking between proteins (or polypeptides) in gelatin. This cross-linking significantly affects the properties of gelatin proteins, including gelling ability, thermal stability, and water retention, thereby altering the protein structure and function, and ultimately changing the texture of the food. A mass ratio of 1:0.2~0.3 provides a suitable cross-linking density, ensuring both structural stability and good flexibility of the gelatin capsule, avoiding the strength decrease caused by insufficient cross-linking or the increased brittleness caused by excessive cross-linking.

[0050] In some embodiments, the plasticizer includes at least one of glycerol, sorbitol, xylitol, and maltitol.

[0051] In some embodiments, the plasticizer comprises glycerol and xylitol in a mass ratio of (1-4):1. This application uses glycerol and xylitol in a mass ratio of (1-4):1 as the plasticizer. Glycerol is a small-molecule polyol that can quickly penetrate between polysaccharide molecular chains, resulting in rapid plasticization. Xylitol is a pentose sugar alcohol with a molecular weight slightly larger than glycerol, providing a long-lasting plasticizing effect and possessing certain moisturizing properties. The combination of the two achieves a balance between rapid plasticization and long-lasting flexibility. Other plasticizers such as sorbitol and maltitol can also be used, but their plasticizing effect is not as good as the combination of glycerol and xylitol when used alone.

[0052] In some embodiments, the food additive includes at least one of a sweetener, an acidulant, and a flavoring, and the food modifier is used to improve the taste and aroma of the capsule shell. Sweeteners may include crystalline fructose, glucose, steviol glycosides, sucralose, mogrosides, etc. Acidulants may include citric acid, malic acid, etc. Flavorings may include fruit flavorings, peppermint flavorings, etc.

[0053] One embodiment of this application provides a method for preparing a soft capsule shell, comprising the following steps: Plasticizer, microcrystalline cellulose, trehalose and water are mixed evenly, then gel composition, gelatin and stabilizer are added and stirred evenly, then food additives are added, stirred evenly, defoamed, filtered, and shaped to obtain soft capsule shell.

[0054] The present application is further illustrated below with specific embodiments:

[0055] Example 1 A soft capsule shell comprises the following raw materials in weight percentage: 24% gel composition, 22% starch material, 20% plasticizer, 8% trehalose, 2% gelatin, 1% microcrystalline cellulose, 0.5% sweetener, and the balance being water.

[0056] The gel composition comprises isomaltooligosaccharide, guar gum, and locust bean gum in a mass ratio of 1:0.6:1.4.

[0057] The stabilizing material comprises acetylated distarch adipate and transglutaminase in a mass ratio of 1:0.25.

[0058] The plasticizer comprises glycerol and xylitol in a mass ratio of 3:1.

[0059] The sweetener comprises steviol glycosides and sucralose in a mass ratio of 1:1.

[0060] The method for preparing the soft capsule shell includes the following steps: Plasticizer, microcrystalline cellulose, trehalose and water are mixed evenly at 60°C. Then, gel composition, gelatin and stabilizer are added and stirred evenly at 60°C. Food additives are added and stirred evenly at 60°C. Vacuum degassing is performed (vacuum degree is -0.06MPa, time is 10min). After filtration, the mixture is added to a capsule forming machine for forming to obtain soft capsule shells.

[0061] Example 2 The difference between Example 2 and Example 1 is that the amount of each raw material is different, but everything else is the same.

[0062] The soft capsule shell of this embodiment comprises the following raw materials by weight percentage: 27% gel composition, 20% starch material, 25% plasticizer, 6% trehalose, 1.5% gelatin, 1.2% microcrystalline cellulose, 0.6% sweetener, and the balance being water.

[0063] Example 3 The difference between Example 3 and Example 1 is that the amount of each raw material is different, but everything else is the same.

[0064] The soft capsule shell of this embodiment comprises the following raw materials by weight percentage: 21% gel composition, 25% starch material, 18% plasticizer, 10% trehalose, 3% gelatin, 1.5% microcrystalline cellulose, 0.8% sweetener, and the balance being water.

[0065] Example 4 The difference between Example 4 and Example 1 is that the amount of each raw material is different, but everything else is the same.

[0066] The soft capsule shell of this embodiment comprises the following raw materials by weight percentage: 30% gel composition, 18% starch material, 28% plasticizer, 5% trehalose, 1% gelatin, 0.8% microcrystalline cellulose, 0.2% sweetener, and the balance being water.

[0067] Example 5 Example 5 differs from Example 1 in that the mass ratio of isomaltooligosaccharide, guar gum, and locust bean gum is different, while all other aspects are the same.

[0068] The gel composition described in this embodiment includes isomaltooligosaccharide, guar gum, and locust bean gum in a mass ratio of 1:1.2:0.8.

[0069] Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that the gel composition is different, but everything else is the same.

[0070] A soft capsule shell comprises the following raw materials in weight percentage: 24% gel composition, 22% starch material, 20% plasticizer, 8% trehalose, 2% gelatin, 1% microcrystalline cellulose, 0.5% sweetener, and the balance being water.

[0071] The gel composition described in this comparative example comprises guar gum and locust bean gum in a mass ratio of 0.6:1.4.

[0072] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that the gel composition is different, but everything else is the same.

[0073] A soft capsule shell comprises the following raw materials in weight percentage: 24% gel composition, 22% starch material, 20% plasticizer, 8% trehalose, 2% gelatin, 1% microcrystalline cellulose, 0.5% sweetener, and the balance being water.

[0074] The gel composition described in this comparative example comprises isomaltooligosaccharide and locust bean gum in a mass ratio of 1:1.4.

[0075] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that the gel composition is different, but everything else is the same.

[0076] A soft capsule shell comprises the following raw materials in weight percentage: 24% gel composition, 22% starch material, 20% plasticizer, 8% trehalose, 2% gelatin, 1% microcrystalline cellulose, 0.5% sweetener, and the balance being water.

[0077] The gel composition described in this comparative example includes isomaltooligosaccharide and guar gum in a mass ratio of 1:0.6.

[0078] Comparative Example 4 The difference between Comparative Example 4 and Example 1 is that the gel composition of Comparative Example 4 is different from that of Example 1, but everything else is the same.

[0079] A soft capsule shell comprises the following raw materials in weight percentage: 24% gel composition, 22% starch material, 20% plasticizer, 8% trehalose, 2% gelatin, 1% microcrystalline cellulose, 0.5% sweetener, and the balance being water.

[0080] The gel composition described in this comparative example comprises isomaltooligosaccharide, carrageenan, and xanthan gum in a mass ratio of 1:0.6:1.4.

[0081] Comparative Example 5 The difference between Comparative Example 5 and Example 1 is that the gel composition of Comparative Example 5 is different from that of Example 1, but everything else is the same.

[0082] A soft capsule shell comprises the following raw materials in weight percentage: 24% gel composition, 22% starch material, 20% plasticizer, 8% trehalose, 2% gelatin, 1% microcrystalline cellulose, 0.5% sweetener, and the balance being water.

[0083] The gel composition comprises hydroxypropyl starch, curd gum, and xanthan gum in a mass ratio of 1:0.6:1.4.

[0084] Comparative Example 6 The difference between Comparative Example 6 and Example 1 is that the mass ratios of isomaltooligosaccharide, curdlan gum, and locust bean gum are different, while all other ratios are the same.

[0085] A soft capsule shell comprises the following raw materials in weight percentage: 24% gel composition, 22% starch material, 20% plasticizer, 8% trehalose, 2% gelatin, 1% microcrystalline cellulose, 0.5% sweetener, and the balance being water.

[0086] The gel composition comprises isomaltooligosaccharide, guar gum, and locust bean gum in a mass ratio of 1:0.2:1.8.

[0087] Comparative Example 7 The difference between Comparative Example 7 and Example 1 is that the mass ratios of isomaltooligosaccharide, curd gum, and locust bean gum are different, while all other ratios are the same.

[0088] A soft capsule shell comprises the following raw materials in weight percentage: 24% gel composition, 22% starch material, 20% plasticizer, 8% trehalose, 2% gelatin, 1% microcrystalline cellulose, 0.5% sweetener, and the balance being water.

[0089] The gel composition comprises isomaltooligosaccharide, guar gum, and locust bean gum in a mass ratio of 1:1.8:0.2.

[0090] Comparative Example 8 The difference between Comparative Example 8 and Example 1 is that the stabilizing material is different, but everything else is the same.

[0091] A soft capsule shell comprises the following raw materials in weight percentage: 24% gel composition, 22% starch material, 20% plasticizer, 8% trehalose, 2% gelatin, 1% microcrystalline cellulose, 0.5% sweetener, and the balance being water.

[0092] The stabilizing material is acetylated distarch adipate.

[0093] Comparative Example 9 The difference between Comparative Example 9 and Example 1 is that the stabilizing material is different, but everything else is the same.

[0094] A soft capsule shell comprises the following raw materials in weight percentage: 24% gel composition, 22% starch material, 20% plasticizer, 8% trehalose, 2% gelatin, 1% microcrystalline cellulose, 0.5% sweetener, and the balance being water.

[0095] The stabilizing material is transglutaminase.

[0096] Test case 1. The tensile strength of the capsule skin was determined using an electronic universal testing machine.

[0097] 2. Place the capsule skin in a 37℃ oven for a stability test for 3 months. Use a colorimeter to measure the ΔE value. ΔE is the total color difference. The higher the value, the greater the color difference and the worse the stability.

[0098] 3. The water vapor transmission coefficient of the capsule skin was determined using the cup method, modified according to the national standard GB1037-88. The capsule skin was cut into circular pieces, which were then placed on a test cup. Anhydrous calcium chloride was placed inside the cup, and the cup was placed in a desiccator at 25℃ with distilled water added to the bottom. The cup was weighed every 24 hours. The calculations are as follows: Water vapor transmission coefficient ( g ×mm ( / m 2 ×h×KPa)=(m D) / (C) T K).

[0099] In the formula: m is the increase in weight of the permeation cup (g); D is the thickness of the rubber sheet (mm); C is the permeation area of ​​the rubber sheet (m²). 2T is the measured time interval (h); K is the water vapor pressure difference across the rubber sheet (kPa).

[0100] Table 1

[0101] As can be seen from Table 1, the soft capsule shell described in this application has excellent stability, low water vapor permeability coefficient and good mechanical properties.

[0102] Comparing Example 1 with Comparative Examples 1-5, it can be seen that the use of isomaltooligosaccharide, curdlan gum, and locust bean gum as a gel composition in this application significantly improves stability and mechanical properties, and reduces the water vapor transmission coefficient. The absence of any one of these components, or the substitution of other components, will lead to a significant decrease in stability and mechanical properties, and a significant increase in the water vapor transmission coefficient. This indicates that the isomaltooligosaccharide, curdlan gum, and locust bean gum have a significant synergistic effect.

[0103] Comparing Example 1 with Comparative Examples 6-7, it can be seen that by controlling the mass ratio of isomaltooligosaccharide, gluconolan gum and locust bean gum to 1:(0.6-1.2):(0.8-1.4), the stability and mechanical properties are significantly improved, and the water vapor permeability coefficient is reduced.

[0104] Comparing Example 1 with Comparative Examples 8-9, it can be seen that by using acetylated distarch adipate and transglutaminase in a mass ratio of 1:(0.2-0.3) as stabilizing materials, this application significantly improves stability and mechanical properties, and reduces water vapor permeability coefficient.

[0105] Comparing Examples 1-2 with Examples 3-4, it can be seen that by controlling the amount of each raw material to be: 24-27% gel composition, 20-22% starch material, 20-25% plasticizer, 6-8% trehalose, 1-1.2% microcrystalline cellulose, 0.5-0.6% food additives, and the balance water, this application further improves stability and mechanical properties and reduces water vapor permeability coefficient.

[0106] Finally, it should be noted that the above embodiments are used to illustrate the technical solutions of the present invention and not to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the essence and scope of the technical solutions of the present invention.

Claims

1. A soft capsule shell, characterized in that, The preparation materials include the following percentages by weight: 21-30% gel composition, 18-25% stabilizer, 18-28% plasticizer, 5-10% trehalose, 1-3% gelatin, 0.8-1.5% microcrystalline cellulose, 0.2-0.8% food additives, and the balance being water; The gel composition includes isomaltooligosaccharide, guar gum, and locust bean gum.

2. The soft capsule shell according to claim 1, characterized in that, The preparation materials include the following percentages by weight: 24-27% gel composition, 20-22% starch material, 20-25% plasticizer, 6-8% trehalose, 1.5-2% gelatin, 1-1.2% microcrystalline cellulose, 0.5-0.6% food additives, and the balance being water.

3. The soft capsule shell according to claim 1, characterized in that, The gel composition comprises isomaltooligosaccharide, guar gum, and locust bean gum in a mass ratio of 1:(0.6~1.2):(0.8~1.4).

4. The soft capsule shell according to claim 1, characterized in that, The stabilizing materials include starch materials and transglutaminase.

5. The soft capsule shell according to claim 4, characterized in that, The stabilizing material comprises starch material and transglutaminase in a mass ratio of 1:(0.2~0.3).

6. The soft capsule shell according to claim 4, characterized in that, The starch material is acetylated distarch adipate.

7. The soft capsule shell according to claim 1, characterized in that, The plasticizer includes at least one of glycerol, sorbitol, xylitol, and maltitol.

8. The soft capsule shell according to claim 7, characterized in that, The plasticizer comprises glycerol and xylitol in a mass ratio of (1~4):

1.

9. The soft capsule shell according to claim 1, characterized in that, The food additives include at least one of sweeteners, acidulants, and flavorings.

10. The method for preparing the soft capsule shell according to any one of claims 1 to 9, characterized in that, Includes the following steps: Plasticizer, microcrystalline cellulose, trehalose and water are mixed evenly, then gel composition, gelatin and stabilizer are added and stirred evenly, then food additives are added, stirred evenly, defoamed, filtered, and shaped to obtain soft capsule shell.

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