High-Oil Stable Gel Composition for Oil-Water Separation Control
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Solution Overview
Problem
Existing oil-in-water gel compositions face challenges with low oil content, stability issues leading to oil-water separation, and poor mouthfeel, making them unsuitable for efficient delivery of unsaturated fatty acid esters, especially for young children and the elderly.
Innovation Solution
A combination of two gelling agents and a stabilizer at specific ratios, including gelatin, carrageenan, and a mixture of hydrogenated palm oil and phospholipid, enhances oil content to over 50 wt% and improves stability and texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If the oil content in gel composition is increased to improve delivery efficiency, then the delivery efficiency of active substance is improved, but the composition becomes prone to oil-water separation and oil precipitation
Solution Approach 1:
The patent uses a composite gelling system combining gelatin (1-15 wt%) with alternative gelling agents (carrageenan, pectin, konjac gum, or guar gum) to create a synergistic network that can support higher oil content (55-70 wt%) while maintaining stability. This composite approach allows the gel matrix to effectively entrain more oil without collapsing or separating.
Solution Approach 2:
The patent optimizes the ratio parameters of gelling agents and stabilizers to achieve the desired oil content while preventing separation. Specifically, it controls the stabilizer content at 0.1-7 wt% (with phospholipid at 0.2-1 wt%) and adjusts the overall composition ratios to maintain a stable emulsion structure even with 55-70 wt% oil content.
2Volume of moving object
If the oil content is increased to reduce capsule volume for easier swallowing, then the capsule size is reduced, but the oil-water separation and greasy taste problems worsen
Solution Approach 1:
The patent introduces phospholipid (0.2-1 wt%) as an intermediary emulsifier that mediates between the oil phase and aqueous gel phase. This phospholipid layer prevents direct contact between oil and water, reducing interfacial tension and preventing oil droplet coalescence, thereby eliminating the greasy taste while enabling high oil content in smaller capsules.
Solution Approach 2:
The patent changes the compositional parameters by incorporating specific ratios of stabilizers (0.1-7 wt%) including phospholipid, which fundamentally alters the interface properties between oil and water phases. This parameter optimization allows the system to maintain a stable, non-greasy texture even with 55-70 wt% oil content in compact capsule forms.
3Stability of the object's composition
If stabilizer content is increased to prevent oil precipitation, then the storage stability is improved, but the texture and chewing feeling deteriorate
Solution Approach 1:
The patent precisely optimizes the stabilizer content parameter within a narrow range (0.1-7 wt%, with phospholipid at 0.2-1 wt%). This controlled parameter adjustment provides just enough stabilization to prevent oil precipitation while maintaining the gel's desirable texture and chewing properties, avoiding the negative effects of excessive stabilizer addition.
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 solution results in a stable gel composition with higher oil content, preventing oil precipitation, improving texture, and reducing greasy taste, enhancing delivery efficiency and consumer acceptance.
Implementation Method 1
The aqueous phase of the composition is gelled
Implementation Method 2
a mixture of 2 to 5 wt % of a hydrogenated palm oil, a palm stearin or a beeswax and 0.2 to 1 wt % of a phospholipid
Implementation Method 3
a mixture of 2 to 5 wt % of a hydrogenated palm oil, a palm stearin or a beeswax
Data Source
AI summary
A chewable stable gel composition having a high oil content, comprising, on the basis of the total weight of the composition, 55-70 wt % oil, 1-15 wt % first gelling agent, 0.1-2 wt % second gelling agent, 0.1-7 wt % stabilizer, optional other additives for medicine, food, and/or a health care product, and the balance of water. Also provided are a preparation method for and an application of the gel composition.