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Vegetable capsule of starch composition and preparation method

A plant capsule and composition technology, which is applied in food preparation, chemical instruments and methods, food science, etc., can solve the problems of production cost or unbalanced price, and achieve the effect of low production cost and wide source of raw materials

Inactive Publication Date: 2007-08-22
TIANJIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But above-mentioned products still can't contend with traditional gelatin capsule on production cost or price

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0027] Take 10 parts of starch, including 5 parts of tapioca starch and 5 parts of pregelatinized starch, add 140 parts of deionized water, stir for 4 minutes, and gelatinize at 85 ° C. After gelatinization is complete, add 2 parts of glycerin and 0.3 parts of polyethylene Alcohol, 0.2 parts of sodium alginate, stirred to make it fully mixed, after mixing evenly, utilize conventional capsule production equipment and production technology to produce starch vegetable soft capsules and hollow hard capsules.

[0028] In this system, the plasticizer glycerin can be replaced with sorbitol, xylitol, polyethylene glycol, stearic acid, palmitic acid, sucrose, triethyl citrate, etc.

[0029] Gel sodium alginate can be replaced with carrageenan, tara gum, xanthan gum, ghatti gum, asparagus gum, konjac mannan, gellan gum, arabin, pectin, karaya gum, gum arabic, etc. .

example 2

[0031] Take 10 parts of starch, including 3 parts of potato starch, 5 parts of tapioca starch and 2 parts of hydrolyzed starch, add 190 parts of deionized water, stir for 4 minutes, gelatinize at 75°C, and add 3 parts of starch after gelatinization is complete. Plasticizer, wherein 2 parts of glycerin, 1 part of polyethylene glycol, 0.3 part of sodium lauryl sulfate, 0.4 part of gel, wherein 0.2 part of carrageenan, 0.1 part of xanthan gum, 0.1 part of potassium carbonate, 0.1 part Titanium dioxide, 0.1 part of acid bright green BS, stir to make it fully mixed, after mixing evenly, use conventional capsule production equipment and production technology to produce starch vegetable soft capsules and hollow hard capsules.

[0032] The gel system potassium carbonate in this system can be sodium carbonate, potassium chloride, sodium bicarbonate, sodium acetate, potassium acetate, etc.

[0033] The surfactant sodium lauryl sulfate (SLS) can be replaced with dimethyl polysiloxane, so...

example 3

[0036] Take 10 parts of starch, including 3 parts of oxidized starch, 3 parts of hydroxypropyl starch and 4 parts of konjac starch, add 150 parts of deionized water, stir for 5 minutes, and gelatinize at 90°C. After the gelatinization is complete, add 2 parts Plasticizers, including 1.5 parts of glycerin, 0.5 parts of stearic acid, 0.5 parts of hydroxypropyl cellulose, 0.4 parts of gel system, including 0.2 parts of carrageenan, 0.1 parts of asparagus gum, 0.1 parts of potassium acetate, 0.1 parts 1 part of titanium dioxide, 0.1 part of acid bright green BS, stir to make it fully mixed. The starch solution prepared in this way is homogenized under high-speed stirring for 4 minutes, and then subjected to vacuum defoaming, then conventional capsule production equipment and production technology can be used to produce starch vegetable soft capsules and hollow hard capsules.

[0037] In this system, the opacifying agent titanium dioxide can be replaced by silicon dioxide, iron oxi...

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Abstract

The present invention relates to a starch composite plant capsule and its preparation method. Said method includes the following steps: uniformly mixing starch or starch composite, dispersing it in distilled water, heating for 15-60 min, at 60-95 deg.c to make starch be fully gelatinated, then adding plasticizer, gel, surfactant, opacifier, edible color matter, preservative, ant-oxidant and enhancer, fully and uniformly mixing them, then decompressing and defoaming, and adopting conventional capsule-forming process to make the obtained colloid liquid into the invented starch composite plant hollow capsule, and its capsule-forming temperature is 40-95 deg.C.

Description

technical field [0001] The invention belongs to the field of medical hygiene, health products, cosmetics and functional food, in particular to a starch composition plant capsule and a preparation method. Background technique [0002] Capsules are widely used in medicine, health products and functional food industries. Traditional capsules mostly use gelatin produced by hydrolysis of animal skin and bone as the capsule shell material. However, with the spread of mad cow disease and foot-and-mouth disease in Europe, and the change of consumption concept, people began to question the safety of animal products. Therefore, plant capsules follow the trend and become the new favorite in the market of medicines, health care products, cosmetics and functional foods. It is estimated that the current demand for plant capsules in the international market is 15 billion, and it is showing a steady upward trend. The cellulose capsule Vcaps that the U.S. develops has been used for the pa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08L3/02B01J13/00A61K9/56A23L1/00A23L29/212
Inventor 高建平陈静远虎桂芳
Owner TIANJIN UNIV
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