Disintegrable Capsule Shell Design for Finger Rupture
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing breakable capsules face challenges such as adhesion between capsules, instability of contents over time, poor heat and moisture resistance, difficulty in rupturing under finger pressure, and unsatisfactory cracking feeling and content release.
Innovation Solution
A breakable capsule with an oily ingredient as content, using a capsule shell composed of agar and carrageenan as shell-forming materials and guar gum as a shell-forming agent, optimized with specific ratios and additives to achieve desired crush strength, shell thickness, and water activity.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If the capsule shell is thickened to increase capsule strength, then the capsule cannot be crushed by fingers, but the capsule is deformed without rupturing
Solution Approach 1:
The invention changes the physical and chemical parameters of the capsule shell materials (agar, carrageenan, gelatin) including their ratios, molecular weights, and degrees of substitution. It also controls processing parameters such as drying conditions, water activity, and shell thickness to achieve optimal balance between strength and breakability. Specifically, the shell is designed with controlled thickness (0.05-0.5mm) and water activity (0.5-0.8) to enable finger rupture while maintaining structural integrity during handling
Solution Approach 2:
The invention uses composite materials consisting of multiple shell-forming substances (agar, carrageenan, gelatin) in specific ratios. This composite structure allows the capsule shell to exhibit both sufficient strength for handling and controlled weakness for easy rupture. The combination of different materials with varying gel strengths and hygroscopic properties creates a shell that can deform and rupture cleanly under finger pressure rather than deforming permanently
2Speed
If the content ratio of carrageenan is high to improve gelation speed, then the capsule has poor moldability and coagulation at the injection nozzle tip, but low carrageenan content reduces gelation speed
Solution Approach 1:
The invention optimizes the molecular weight and degree of substitution of carrageenan to control gelation kinetics. By selecting specific carrageenan variants and adjusting their concentration within the optimal range (5-40% by weight), the gelation speed is accelerated without causing premature coagulation during injection or poor moldability. The processing temperature and pH are also controlled to synchronize gelation with the manufacturing process
Solution Approach 2:
The invention uses gelatin as an intermediary substance that moderates the gelation process of carrageenan. Gelatin delays the gelation slightly, allowing the mixture to remain pumpable and moldable during injection, then facilitates controlled gelation afterward. This intermediary effect resolves the contradiction between fast gelation and good moldability
3Force
If starch, dextrin, or non-gelling polysaccharides are blended into the shell to reduce viscosity, then the capsule is subject to humidity effects and loses stability over time
Solution Approach 1:
The invention uses a composite shell structure made of hydrophobic materials (agar, carrageenan, gelatin) that inherently resist humidity. This composite material system provides both low enough viscosity for manufacturing and high storage stability. The hydrophobic nature of these materials prevents the humidity absorption problems associated with starch and dextrin while maintaining processability through controlled composition ratios
4Ease of manufacture
If gelatin is used as the shell material to achieve ease of manufacture, then the capsule has high hygroscopicity and poor heat resistance
Solution Approach 1:
The invention creates a composite shell using gelatin combined with agar and/or carrageenan. This composite structure reduces the overall hygroscopicity and improves heat resistance compared to pure gelatin, while maintaining ease of manufacture. The agar and carrageenan components provide hydrophobicity and thermal stability, compensating for gelatin's weaknesses while preserving its manufacturability advantages
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The capsule exhibits improved heat resistance, moisture resistance, and ease of rupture under finger pressure, providing a satisfying cracking feeling and effective content release, while maintaining homogeneity and stability.
Implementation Method 1
as carrageenan has a high viscosity-increasing effect and has a fast gelling speed
Data Source
Figure 1~2
Figure 3~4
AI summary
The purpose of the present invention is to provide a breakable capsule, which is characterized by having no adhesion between capsules each other, having no over time change of the capsule contents, having excellent heat resistance and moisture resistance, being easily ruptured under the pressure imposed by the fingers, having good cracking feeling, and releasing the content and the present invention relates to a breakable capsule, which comprises a capsule having a content and a capsule shell, wherein the capsule is characterized by having an oily ingredient as a content, having at least a shell-forming material as a capsule shell, and satisfying the following equations (1) and (2), 150<X<630 wherein (X) represents crush strength (g)/outer diameter of a capsule (mm), 0.15≤Y≤0.53 wherein (Y) represents distance/outer diameter ratio, where the distance represents the distance (mm) that is deformed to reach the maximum load, when the capsule is ruptured over the press under the condition of 22°C, 80% RH.