Fat-Soluble Vitamin Tablet Composition for Compression Stability
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Solution Overview
Problem
Compressed tablets containing fat-soluble vitamins often lose content due to squeezing during compression and have stability issues during storage, and traditional gelatine-based formulations are unsuitable for vegetarians.
Innovation Solution
Formulations comprising at least 20% fat-soluble vitamin, 20-70% modified food starch as an emulsifier, and 10-50% trehalose, a non-reducing sugar, enhance the stability of compressed tablets.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If pressure is applied to compress formulation into tablet, then tablet can be produced, but fat-soluble vitamins are squeezed out and lost
Solution Approach 1:
The patent introduces an intermediary substance (emulsifier combined with trehalose) that acts as a mediator between the fat-soluble vitamin and the compression process. This intermediary forms a protective matrix that prevents direct contact between the vitamin and compressive forces, allowing tablet production while preventing vitamin loss through the intermediary's protective barrier function.
Solution Approach 2:
The patent creates a composite material system consisting of multiple components: emulsifier, trehalose, and fat-soluble vitamin. This composite formulation creates a synergistic structure where the emulsifier and trehalose work together to form a stable matrix that encapsulates the vitamin, preventing its extraction during compression while maintaining tablet integrity.
2Stability of the object's composition
If gelatine is used to formulate fat-soluble vitamins, then formulation stability is improved, but the formulation is not suitable for vegetarians
Solution Approach 1:
The patent changes the chemical composition parameters of the formulation by replacing animal-derived gelatine with plant-based alternatives (modified food starches) while adjusting the ratio and type of emulsifiers and trehalose. This parameter change maintains the structural stability function previously provided by gelatine while eliminating the animal-derived component, making the formulation suitable for vegetarians.
Solution Approach 2:
The patent substitutes expensive and ethically problematic animal-derived gelatine with more affordable and ethically acceptable plant-based starches. While starches have different properties than gelatine, they provide sufficient stability for the formulation and can be easily replaced or adjusted, making them a practical substitute for vegetarian applications.
3Shape
If compression pressure is increased to improve tablet density, then tablet compactness is improved, but vitamin content is further reduced
Solution Approach 1:
The patent applies beforehand cushioning by incorporating trehalose and emulsifier into the formulation before compression. These components form a cushioning matrix structure that absorbs and distributes compression forces, preventing direct mechanical stress on the fat-soluble vitamin molecules. This cushioning effect allows high compression pressures to achieve dense tablets while protecting the vitamin content from being squeezed out.
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 improved storage stability and retention of fat-soluble vitamins in compressed tablets, suitable for vegetarians.
Implementation Method 1
beta-carotene encapsulated in a trehalose-based matrix
Implementation Method 2
solid particles comprise... of trehalose
Implementation Method 3
at least one emulsifier chosen from the group consisting of modified food starches
Implementation Method 4
a certain pressure has to be used to compress any formulation into a tablet
Data Source
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AI summary
The present patent application relates to solid particles comprising at least one fatsoluble vitamin, which are more stable when compressed into tablets.