THE EFFECT OF GELATIN QUALITY ON SOFT CAPSULES
Gelatin always plays a leading role in the production process of soft capsules, so the various parameters and stability of gelatin have a great impact on the production of soft capsules and the quality of finished products:
●Jelly strength: It determines the strength of the capsule wall.
●Decrease in viscosity: It affects the stability of the glue solution in the production process.
●Microorganisms: It can cause a decrease in jelly strength and viscosity, and affect the safety of the product.
●Transmittance: It affects the gloss and transparency of the capsule.
●Stability: The smaller difference between batches, which is better to control the production process and guarantee the product quality.
●Purity (ion content): It affects the disintegration of the capsule and the safety of the product.
Gelatin quality and soft capsule disintegration
Affected by the increase of the drying temperature and the extension of the drying time during the capsule manufacturing process.(The gelatin molecules between the same components and different components form a spatial network)
Capsules produced by low-quality gelatin, due to its poor solubility, which have a longer dissolution time, so the disintegrating unqualified phenomenon often occurs.
Some gelatin manufacturers add other substances in the production process to improve certain parameters of gelatin.The substances and gelatin molecules undergo cross-linking reaction, which prolongs the dissolution time of gelatin.
High ion content in gelatin. Some metal ions are catalysts for cross-linking reaction of gelatin (such as Fe3+, etc.).
Gelatin has irreversible denaturation, and it may be contaminated by organic solvents such as formaldehyde when the raw materials or capsules are improperly stored,it leads to a denaturation reaction and affect the disintegration of the capsule.
The disintegration of soft capsules is also closely related to the contents of the capsules.Different content requirements for different jelly strength and viscosity.
Post time: Sep-03-2021
