CN101056625A - Flavored gelatin capsule and method of producing said capsule - Google Patents
Flavored gelatin capsule and method of producing said capsule Download PDFInfo
- Publication number
- CN101056625A CN101056625A CN 200580038419 CN200580038419A CN101056625A CN 101056625 A CN101056625 A CN 101056625A CN 200580038419 CN200580038419 CN 200580038419 CN 200580038419 A CN200580038419 A CN 200580038419A CN 101056625 A CN101056625 A CN 101056625A
- Authority
- CN
- China
- Prior art keywords
- fructus
- capsule
- flavouring agent
- dulcet
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicinal Preparation (AREA)
Abstract
The present invention is directed to a flavored capsule suitable for encapsulating a dose and a method for making a flavored capsule. In one embodiment, a flavored capsule comprises a gelatin, water and a flavoring. The flavoring may be present in the flavored capsule in a concentration of between about 1% and about 4% by weight.
Description
Related application
The application requires the U.S. Provisional Application No.60/617 of submission on October 8th, 2004,524 priority.The application also requires the U. S. application No.11/243 of submission on October 5th, 2005,582 priority.Incorporate these two applications into the application by reference.
Background of invention
The taste of many medicines and nutritional labeling may be very special and possible offensive.The improvement of some drugs and supplementary taste can make consumer produce higher compliance.Higher compliance will cause the more large-scale commerce success of medicine and supplement preparation, and cause particularly the increase to the health and the happiness of consumer.
Make dulcet capsular trial and be subjected to need using a large amount of softening agents (comprising the hydrogenation saccharide, itself and polyol (polyhydric alcohol) or gelatin softening agent synonym) always, and therefore need the restriction of use low dosage flavouring agent.Authorize the U.S. Patent No. 6 of Opheim, 652,879 have lectured a kind of dulcet gelatine capsule, wherein the concentration of flavouring agent gelatine capsule about 0.25% and about 1.5% between scope in, and capsule to comprise concentration be capsular 10% to 35% gelatin softening agent.Also authorize the U.S. Patent No. 6 of Opheim, 641,837 have lectured dulcet plant amylum capsule, wherein in the scope of the concentration of flavouring agent between described dulcet plant amylum capsular about 0.25% and about 1.5%, and wherein there is a kind of polyol, for example glycerol or sorbitol with described dulcet plant amylum capsular 10% to 35%.Authorize the U.S. Patent No. 5,264,223 of Yamamoto, described and in capsule, comprise flavouring agent, but it lectures the concentration that not have detailed description to be provided.
Capsule with a large amount of flavouring agents is provided and makes the capsular method that a large amount of flavouring agents are arranged, will be of value to and improve consumer spending medicine and supplementary, produce better health and happiness comprehensively.
The invention summary
The present invention relates to capsule preparations and make capsular method.In a specific embodiment, provide a kind of dulcet gelatine capsule that is suitable for encapsulating dosage.This dulcet gelatine capsule comprises than the more substantial flavouring agent of above-described capsule, does not comprise softening agent.In another embodiment, provide a kind of method of making dulcet gelatine capsule.
Preferred embodiment describes in detail
First specific embodiment of the present invention provides a kind of dulcet gelatine capsule.In the alternative specific embodiment, can use the capsule of the other types that have benefited from flavouring agent, replace the dulcet capsule of describing among the application of gelatin.
In a specific embodiment of the present invention, a kind of dulcet gelatine capsule is provided, this capsule is suitable for encapsulating dosage.This capsule comprises about 75% gelatin to about 85% weight, about 13% water and about 1% flavouring agent to about 4% weight to about 16% weight.In the preferred specific embodiment, this capsule comprises the water of the gelatin of about 80% weight, about 15% weight and the flavouring agent of about 1-4% weight.
This capsule can be used to encapsulate dosage, such as but not limited to, supplementary, vitamin, mineral, over-the-counter drug and prescription drug.Can so encapsulate any supplementary; include but not limited to; aminoacid; vitamin or animal product, for example acetyl group-l-carnosine; alpha lipoic acid; amylase; androstenediol; androstenedione; arginine; ascorbic acid; vitamin B group; beta-carotene; biotin; bromelain; calcium; chicken collagen; remove the acetyl chitin; choline; chrondroitin; coenzyme Q10; creatine; dehydroepiandrosterone; the diethyl methylaminoethanol; the dihydro epiandrosterone; dimethylglycine; DMSO; γ-hydroxybutyric acid (GABA); glycosamine; glutamine; glutathion; hyaluronic acid; oxitriptan; indium; isoleucine; the l-carnitine; lactoferrin; lecithin; leucine; lipase; Lumbrukinase (lumbrokinase); lutein; magnesium; melatonin; methyl cobalamin; methyl sulfonyl methane; MGN3; ornithine; pancreatinum; pantothenic acid (panthethoic acid); papain; para-amino benzoic acid (PABA); phenylalanine; phosphatidylcholine; Phosphatidylserine; potassium; pregnant Vinylnortestosterone (pregnenalone); protease; tretinoin; retinol; the s-S-adenosylmethionine; selenium; taurine; theanine; thymase; tocopherol; trimethyl glycine; tryptophan; tyrosine; valine; vinpocetine; vitamin D; vitamin A; zeaxanthin (zeathanthine); acceptable salt on zinc and their dietetic products; ether; ester; acid or other derivant.
Supplementary also can be selected from the draft preparation, the leaf of plant for example, root or extract include but not limited to Carlina acaulis, European Pericarpium Citri tangerinae, bioflavonoids, Olibanum, Radix Bupleuri, Chamomile, chlorophyll, Cranberries, damiana, Echinacea, nurse's tea (essiac), Resina garciniae, Bulbus Allii, germanium, Rhizoma Zingiberis Recens, Semen Ginkgo, Radix Ginseng, goldenseal, seed of Fructus Vitis viniferae, green tea, haw berry, Hesperidin, hop, the Seven barks. Aesculus chinensis Bunge, Hypericum, indole-3-replaces methanol, Radix Glycyrrhizae, lycopene, Radix Urticae Cannabinae, lavender, Herba Catharanthi Rosei, policosanol, Psyllium, Pygeum (pygeum), Quercetin, Fructus Rubi, resveratrol, rutin, yellow Camphor tree, sabal, silymarin, Fructus Tribuli, Rhizoma Curcumae Longae, Tinctura Valerianae, acceptable salt on dioscorea and their dietetic products, ether, ester, acid or other derivant.
Gelatin can be the gelatin of any suitable type, kind and/or grade.In a specific embodiment, used the Type B pharmagel.This Type B gelatin is to obtain from the collagen that the bovine livestock connective tissue obtains by partial hydrolysis.It is translucent, amorphous granular, for glassy yellow arrives buff, dissolves in hot water and characteristic odor is arranged.In aqueous solution, gelatin is in agglutination under 10% concentration between 25 ℃ and 26 ℃.Its pH is about 5.0 to about 6.4, and bloom value (bloom value) is about 260g to about 300g, and it works to the temperature of about 130 at about 115 .In a specific embodiment of the present invention, used gelatin solution.Yet it also is suitable using lamellar, graininess or powdery gelatin.
Flavouring agent comprises it can being the flavouring agent of one of suitable flavouring agent known in the art or combination, include but not limited to berry, Fructus Fragariae Ananssae, Fructus Vitis viniferae, Herba Menthae, orange, blue berry, chocolate, cocoa powder, Fructus Citri Limoniae, nut, Semen Armeniacae Amarum, Fructus anacardii, macadimia nut, Cortex cocois radicis, coffee, butter, Semen arachidis hypogaeae, meat, bacon, Carnis Gallus domesticus, beef, liver, blackberry, Fructus Rubi, peach, Citrus aurantium Linn., Fructus Musae, Fructus Capsici, spicy material, Fructus Piperis, lavender, Cortex Cinnamomi, Rhizoma et radix valerianae, Eucalyptus and Fructus Ananadis comosi.Preferably, flavouring agent is Herba Menthae, blackberry, Fructus Rubi, spicy material, Cortex Cinnamomi, chicken, meat, coffee, Citrus aurantium Linn., bacon, orange or Fructus Vitis viniferae.It is suitable using liquid or powdered flavourant.
Capsule can randomly comprise one or more lubricants, for example, but is not limited to silicon dioxide, titanium dioxide, calcium phosphate, calcium sulfate, sodium laurylsulfate, silicified microcrystalline cellulose, magnesium stearate and Pulvis Talci.Different silicone can be from manufacturer well known by persons skilled in the art, Bristol for example, (the United Chemical Technologies of United Chemical Technologies, Inc. of PA, Inc.) obtain, and other suitable lubricant can comprise that the Bioclean Impex of India obtains from many manufacturers.In a specific embodiment of the present invention, capsule comprises the sodium laurylsulfate up to about 0.05% weight.
This capsule can randomly comprise one or more coloring agent or dyestuff.For example, can be by weighing dye powder and they are dissolved in the hot water, the preparation dyestuff holds liquid.In a specific embodiment of the present invention, dulcet gelatine capsule comprises the coloring agent up to about 4% weight.
Description now can be used to make the method for dulcet gelatine capsule.In a specific embodiment of the present invention, manufacturing step comprise with gelatin and water mix with form solution, with gelatin solution fusing and de-bubbled, flavouring agent is mixed with gelatin solution, solution is transferred in the capsule manufacturing machine, the mould pin is impregnated in the solution to form thin film, dry film at pin on every side, to peel off capsule parts of cap and utricule and capsule medicated cap and utricule are lumped together from pin.Gelatin solution be melted and de-bubbled after, can in gelatin solution, add dye solution.
In another specific embodiment of the present invention, by weighing gelatin and it is added in the water to the preparation gelatin solution.The concentration level of gelatin solution is about 32.67%.Gelatin solution added in the melting pot that the rustless steel chuck is arranged and in the temperature fusing of about 115 to about 130 .By weighing dyeing powder and it is dissolved in the hot water preparation dye solution.Gelatin solution melted and de-bubbled after, dye solution is added in the gelatin solution in the stainless cylinder of steel.Flavouring agent powder and water with food stage prepare flavouring agent solution, the dulcet fluid matrix of perhaps alternately weighing, about 4% to about 15% weight.Gelatin solution melted and de-bubbled after, flavouring agent solution or fluid matrix are added in the gelatin solution.After gelatin solution fusing and de-bubbled, add other water to obtain specific viscosity.The viscosity that obtains is from about 450 to the about 800cps capsule sizes that change and depend on expectation.Solution is transferred to the machine of making gelatine capsule.Mould or pin are immersed solution to form capsule parts of cap and utricule.After solution adheres to mould, the dry run that its experience is carried out with heating and dry air.Make with lubricator the parts (capsule medicated cap and utricule) that are shaped are peeled from mould.After this, capsule medicated cap and utricule are lumped together.
The lubricant of can weighing includes, but not limited to sodium lauryl sulphate, silicon dioxide and titanium dioxide, and adds in the gelatin solution after fusing He before the de-bubbled.In order to be easy to peel off the parts (capsule medicated cap and utricule) of shaping, also can before mould is immersed gelatin solution, lubricant directly be added on the pin mould from mould.
Can after fusing and de-bubbled, add other water, one or more lubricants and one or more dye solutions, to obtain required color and the viscosity of expectation capsule type and size.This viscosity can change from about 450 to about 800cps.
The concentration level that adds the amount of the flavouring agent in the gelatin solution to depends on the type of the flavouring agent of expectation.According to the flavouring agent of expectation, this concentration level can be from about 4% to about 15% variation.
Though by specifically showing with reference to preferred embodiment of the present invention and having described the present invention, but those skilled in the art will appreciate that, do not deviating under the spirit and scope of the present invention that limit as additional claim, can carry out the various variations on form and the details therein.Person of skill in the art will appreciate that or only need use routine test just can determine many equivalents of the specific embodiment of the invention described among the application.Plan is included in this class equivalent in the scope of described claim.
Claims (20)
1. be suitable for encapsulating the dulcet gelatine capsule of dosage, this capsule contains:
A. about 75% gelatin to about 85% weight;
B. about 1% flavouring agent to about 4% weight; With
C. about 13% water to about 16% weight.
2. the dulcet gelatine capsule of claim 1, wherein this capsule contains the gelatin of about 80% weight, and about 1% to the flavouring agent of about 4% weight and the water of about 15% weight.
3. the dulcet gelatine capsule of claim 1, it further contains the dosage of encapsulation.
4. the dulcet gelatine capsule of claim 3, the dosage of wherein said encapsulation is selected from the group of being made up of supplementary, over-the-counter drug and prescription drug.
5. the dulcet gelatine capsule of claim 1, wherein said flavouring agent comprises and is selected from by berry, Fructus Fragariae Ananssae, Fructus Vitis viniferae, Herba Menthae, orange, blue berry, chocolate, cocoa powder, Fructus Citri Limoniae, nut, the flavouring agent of the group that Semen Armeniacae Amarum, Fructus anacardii, macadimia nut, Cortex cocois radicis, coffee, butter, Semen arachidis hypogaeae, meat, bacon, Carnis Gallus domesticus, beef, liver, blackberry, Fructus Rubi, peach, Citrus aurantium Linn., Fructus Musae, Fructus Capsici, spicy material, Fructus Piperis, lavender, Cortex Cinnamomi, Rhizoma et radix valerianae, Eucalyptus and Fructus Ananadis comosi are formed.
6. the dulcet gelatine capsule of claim 1, wherein said flavouring agent comprises the flavouring agent that is selected from the group of being made up of Herba Menthae, blackberry, Fructus Rubi, spicy material, Cortex Cinnamomi, Carnis Gallus domesticus, meat, coffee, Citrus aurantium Linn., bacon, orange or Fructus Vitis viniferae.
7. the dulcet gelatine capsule of claim 1, it further contains lubricant.
8. the dulcet gelatine capsule of claim 7, wherein said lubricant is a sodium laurylsulfate.
9. the dulcet gelatine capsule of claim 1, it further contains one or more coloring agent.
10. be suitable for encapsulating the dulcet gelatine capsule of dosage, this capsule contains:
A. gelatin;
B. flavouring agent; With
C. water;
Wherein flavouring agent with about 1% and about 4% weight between concentration be present in the described gelatine capsule.
11. the dulcet gelatine capsule of claim 10, wherein this capsule contains about 75% gelatin and about 13% water to about 16% weight to about 85% weight.
12. the dulcet gelatine capsule of claim 10, wherein this capsule contains the gelatin of about 80% weight and the water of about 15% weight.
13. the dulcet gelatine capsule of claim 10, wherein said flavouring agent contains the flavouring agent that is selected from the group of being made up of Herba Menthae, blackberry, Fructus Rubi, spicy material, Cortex Cinnamomi, Carnis Gallus domesticus, meat, coffee, Citrus aurantium Linn., bacon, orange or Fructus Vitis viniferae.
14. make the method for dulcet gelatine capsule, it comprises the steps:
(a) with gelatin and hydration and to form solution;
(b) with described gelatin solution fusing and de-bubbled;
(c) flavouring agent solution is merged in the described gelatin solution;
(d) the mould pin is impregnated in the described solution to form capsule parts of cap and utricule;
(e) the dry thin film that has formed around pin;
(f) peel off described capsule medicated cap and utricule from pin; And
(g) described capsule medicated cap and utricule are lumped together.
15. the method for claim 14, it further is included in step (b) afterwards and the step that before dyestuff or dye solution and described gelatin solution merged of step (d).
16. the method for claim 14, wherein said flavouring agent solution contain with about 4% and about 15% weight between the flavouring agent that exists of concentration.
17. the method for claim 14, wherein said flavouring agent solution contains the flavouring agent that is selected from the group of being made up of berry, Fructus Fragariae Ananssae, Fructus Vitis viniferae, Herba Menthae, orange, blue berry, chocolate, cocoa powder, Fructus Citri Limoniae, nut, Semen Armeniacae Amarum, Fructus anacardii, macadimia nut, Cortex cocois radicis, blue berry, blackberry, Fructus Rubi, peach, Citrus aurantium Linn., Fructus Musae, Fructus Capsici, Fructus Piperis, Cortex Cinnamomi, coffee, butter, Semen arachidis hypogaeae, lavender, Carnis Gallus domesticus, beef, liver, Rhizoma et radix valerianae, Eucalyptus and Fructus Ananadis comosi.
18. the method for claim 14, wherein by weighing gelatin and it is added in the entry the described gelatin solution of preparation, so that the concentration of this gelatin solution is about 32.67%.
19. the method for claim 14 is wherein added in the water the described flavouring agent solution of preparation to by the flavouring agent powder with food stage, so that the concentration of flavouring agent is about 4% to about 15% weight in the solution.
20. the method for claim 14 wherein melts described gelatin solution at about 115 to the temperature of about 130 .
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US61752404P | 2004-10-08 | 2004-10-08 | |
| US60/617,524 | 2004-10-08 | ||
| US11/243,582 | 2005-10-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101056625A true CN101056625A (en) | 2007-10-17 |
Family
ID=38796083
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200580038419 Pending CN101056625A (en) | 2004-10-08 | 2005-10-07 | Flavored gelatin capsule and method of producing said capsule |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101056625A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104840988A (en) * | 2015-05-22 | 2015-08-19 | 义乌市芳妮日用品有限公司 | Sewer deodorant aromatic pellet with controlled release function and manufacturing method thereof |
| CN109049917A (en) * | 2018-09-18 | 2018-12-21 | 金邦达有限公司 | A kind of fragrance card and preparation method thereof with Perfume capsule |
-
2005
- 2005-10-07 CN CN 200580038419 patent/CN101056625A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104840988A (en) * | 2015-05-22 | 2015-08-19 | 义乌市芳妮日用品有限公司 | Sewer deodorant aromatic pellet with controlled release function and manufacturing method thereof |
| CN109049917A (en) * | 2018-09-18 | 2018-12-21 | 金邦达有限公司 | A kind of fragrance card and preparation method thereof with Perfume capsule |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101378734B (en) | Microtablet-based pharmaceutical preparation | |
| US20060078608A1 (en) | Flavored gelatin capsule and method for producing said capsule | |
| KR101255874B1 (en) | Nanosized carotenoid cyclodextrin complexes | |
| US20180235892A1 (en) | Silk-based capsules | |
| US20170196814A1 (en) | Sustained release beads and suspensions including the same for sustained delivery of active ingredients | |
| US20100330170A1 (en) | Flavored Vegetarian Cellulose Capsule and Methods for Producing said Capsule | |
| MX2014011139A (en) | Soft elastic capsules containing tablets and liquid or semisolid fills and methods for their manufacture. | |
| CN109562070A (en) | Composition and method for the delivering of selective gastrointestinal tract | |
| CN100411655C (en) | Composition comprising panax ginseng and paullinia cupana extracts | |
| CN103735616A (en) | Microencapsulated preparation for protecting eyesight and preparation method thereof | |
| CN114680332B (en) | Water-in-oil type high internal phase emulsion for carrying bitter substances and preparation method thereof | |
| CN106466228A (en) | A kind of multi-mould prepares method of lyophilized excipient of arbitrary shape and products thereof | |
| CN101056625A (en) | Flavored gelatin capsule and method of producing said capsule | |
| CN110839894A (en) | Nutrient microcapsule and preparation method and application thereof | |
| Saif et al. | Evaluation of vitamin and mineral tablets and capsules in Yemen market | |
| JP2003313120A (en) | Capsule form food composition | |
| RU2405542C2 (en) | Extruded soft capsule, method to prepare capsule-filling solution, capsule manufacture method and method to raise density of agar coating | |
| WO2019067924A1 (en) | Dietary nutrient compositions | |
| CN104489684A (en) | Healthcare food capable of enhancing immunity and preparation method of healthcare food | |
| ES2279695B1 (en) | NEW SOLID FORMULATIONS OF CAROTENOIDS AND PROCEDURE FOR OBTAINING. | |
| He et al. | Influence of polysaccharide-based co-encapsulants on efficiency, stability, and release of vitamins B12 and D3 in multilayered microcapsules | |
| CN109315768A (en) | A kind of health composition of anti-aging and preparation method thereof | |
| Ta et al. | Microencapsulation of Gac Aril Oil | |
| CN109106736A (en) | A kind of lyophilized excipient containing plant tissue | |
| KR20240030379A (en) | a Manufacturing method of jelly-type edible essential oil and the jelly-type edible essential oil using thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 1113465 Country of ref document: HK |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: WD Ref document number: 1113465 Country of ref document: HK |