CN113768137B - 淀粉成膜组合物及其制备胶囊壳的方法 - Google Patents
淀粉成膜组合物及其制备胶囊壳的方法 Download PDFInfo
- Publication number
- CN113768137B CN113768137B CN202011619863.9A CN202011619863A CN113768137B CN 113768137 B CN113768137 B CN 113768137B CN 202011619863 A CN202011619863 A CN 202011619863A CN 113768137 B CN113768137 B CN 113768137B
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- Prior art keywords
- starch
- forming composition
- film
- gelling agent
- gellan gum
- Prior art date
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- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 15
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Classifications
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Abstract
本发明提供了淀粉成膜组合物及其制备胶囊壳的方法。该淀粉成膜组合物包含结冷胶和至少一种淀粉,其中结冷胶的总酰基含量为14‑34%。本发明的淀粉成膜组合物的优点具有较好的成膜强度和韧性,应用于软胶囊可得到成型粘合包封性好的软胶囊,不含动物来源成分,适合于世界各族人群食用,可以在全球推广应用。
Description
技术领域
本发明涉及食用组合物领域,具体涉及淀粉成膜组合物、其制备胶囊壳的方法及制备的胶囊壳。
背景技术
软胶囊在医药、食品、化妆品等领域广泛应用,因明胶具有优异的成膜性能和机械强度,作为传统软胶囊材料广泛使用。但由于明胶本身的特性,所以在运用过程中表现出许多质量缺陷,如明胶分子可以通过自身氧化或与功能性基团如醛基发生交联反应,在明胶软胶囊表面产生一层坚韧而有弹性的水不溶性表膜,阻隔药物释放,导致软胶囊的崩解不合格;再加上宗教、素食主义者,以及随着世界各地相继出现疯牛病、口蹄疫等事件,因此人们一直在试图开发明胶的替代品及其制备软胶囊的研究。
例如,中国专利号CN100528950C提出了一种不同酰基结冷胶与淀粉的混合物,包含:a.高酰基结冷胶;b.低酰基结冷胶;c.淀粉;和d.增塑剂,使用这样的混合物制成的薄膜具有高模数以及优良强度和延伸性,制成的软胶囊具有良好密封性。高酰基结冷胶和低酰基结冷胶作为复配凝胶剂,可在一定程度改善胶皮强度和韧性,但其制备的软胶囊透明度不好,且夹缝密封不牢固、易漏油。日本专利号JP2007153851A提出了一种由非动物来源的软胶囊的薄膜组合物,通过混合水、淀粉和天然型结冷胶得到。欧洲专利号EP2815745A1提出了一种包含高酰基结冷胶、至少一种淀粉和至少一种增塑剂的软胶囊及制备方法。高酰基结冷胶形成的凝胶具有质地柔软富有弹性的特性,与淀粉组合时形成的胶皮韧性差,压丸成型时夹缝较薄、破裂力低易漏油。中国专利号CN 108659137 A提出了一种具有双凝胶温度的新型结冷胶产品,具有较低的双凝胶温度,其形成的凝胶具有优良的凝胶特性和质构,可更广泛地应用于食品领域。
综上所述,现有技术报道的以结冷胶为主要囊材的软胶囊制备过程中存在胶液粘度高,高温储存时容易凝胶,且形成的胶皮强度低、韧性差、压丸成型夹缝薄易漏油等缺陷,无法实现软胶囊工业化生产。
发明内容
本发明的目的是提供淀粉成膜组合物,其包含特定酰基含量的结冷胶和淀粉。发明人在淀粉成膜组合物的研究过程中发现,酰基含量介于高酰基结冷胶(天然结冷胶)和低酰基结冷胶间的特定酰基含量的结冷胶,其单一的凝胶温度范围为20-75℃,使包含该特定酰基含量的结冷胶的淀粉成膜组合物形成的凝胶具有优良的凝胶特性和质构,用于制备软胶囊时胶皮强度、韧性和成型粘合方面明显优于现有技术,完全满足软胶囊工业化生产要求,可以作为软胶囊技术的备选替代。发明人还发现包含特定范围的结冷胶与淀粉比的淀粉组合物在胶皮强度、韧性和成型粘合的综合效果上优于不在该范围内的淀粉组合物。
在一方面,本发明提供了一种淀粉成膜组合物,该淀粉成膜组合物包含:
A、第一胶凝剂;
B、淀粉;
所述第一胶凝剂为单凝胶温度结冷胶,其总酰基含量为14-34%,所述单凝胶温度结冷胶与淀粉的重量比为0.02~0.5。
在一个实施方案中,结冷胶总酰基中甘油酰基含量为12-26%,和/或乙酰基含量为2-8%。
在一个实施方案中,淀粉的含量为15wt%-50wt%。
在一个实施方案中,结冷胶的含量为1wt%-8wt%,优选地,结冷胶含量为2wt%-7wt%。
在一个实施方案中,所述淀粉为天然淀粉,所述天然淀粉选自小麦淀粉、蜡质玉米淀粉、豌豆淀粉、玉米淀粉、马铃薯淀粉和木薯淀粉中的一种或多种。
在一个实施方案中,所述淀粉为淀粉衍生物,所述淀粉衍生物是酸处理淀粉、羟丙基淀粉、氧化淀粉、醋酸酯淀粉、氧化羟丙基淀粉、羟丙基二淀粉磷酸酯、淀粉磷酸酯、辛烯基琥珀酸淀粉钠、乙酰化二淀粉磷酸酯和糊精中的一种或多种。
在一个实施方案中,淀粉成膜组合物还包含增塑剂,所述增塑剂的含量为10wt%~35wt%,优选地,所述增塑剂选自甘油、山梨糖醇、麦芽糖醇、赤藓糖醇、木糖醇、果糖和海藻糖中一种或多种。
在一个实施方案中,该淀粉成膜组合物还包含第二胶凝剂。优选地,第二胶凝剂选自卡拉胶、琼脂、海藻酸钠、果胶、高酰基结冷胶、低酰基结冷胶、魔芋胶、黄原胶、刺槐豆胶、瓜尔胶和普鲁兰多糖中的一种或多种;优选地所述第二胶凝剂含量为0.2wt%-3.5wt%,优选地所述果胶是低甲氧基果胶、高甲氧基果胶和酰胺果胶中的一种或多种;优选地其中低甲氧基果胶具有DE<50%的酯化度,酰胺果胶具有DA 5%-25%的酰胺度。
在一个实施方案中,淀粉成膜组合物包含35wt%-60wt%水。
在另一个方面,本发明提供了使用本发明的淀粉成膜组合物制备胶囊壳的方法,其包括1)A)先将第一胶凝剂和增塑剂预混并且分散均匀,搅拌下加入到水中,在60~98℃下加热搅拌至第一胶凝剂溶解;B)加入淀粉,继续在60~98℃下加热搅拌至淀粉溶解;C)除去气泡即得胶液;2)压丸;和3)干燥。压丸可以如下进行:采用软胶囊生产线,将胶液输送至软胶囊填充机的胶盒中,胶液在转鼓表面上冷却形成胶皮,经封装填充物压制粘合成型,可进一步通过转笼定型。干燥可以如下进行:将成型或转笼定型后胶丸进行干燥,直至胶皮水分为8-25%。
在一个实施方案中,所述A)还包括加入第二胶凝剂;所述A)为第一胶凝剂、第二胶凝剂和增塑剂预混并且分散均匀,搅拌下加入到水中,在60~98℃下加热搅拌至第一胶凝剂和第二胶凝剂溶解。
在另一个方面,本发明提供了包含本发明的淀粉成膜组合物的胶囊壳。
在一个实施方案中,该胶囊壳的含水量为8-25%。
在另一个方面,本发明提供了本发明的淀粉成膜组合物在医药、食品或化妆品中的应用。
本发明还包括以下方案:
实施方案1.一种淀粉成膜组合物,该淀粉成膜组合物包含以下成分:
1wt%-8wt%第一胶凝剂;
0.2wt%-3.5wt%第二胶凝剂;
15wt%-50wt%淀粉;
10wt%~35wt%增塑剂;和
水,补足至100wt%;
其中第一胶凝胶选自卡拉胶、琼脂、海藻酸钠、结冷胶、魔芋胶、黄原胶、刺槐豆胶、瓜尔胶和普鲁兰多糖中的一种或多种;
第二胶凝胶是果胶。
实施方案2.实施方案1的淀粉成膜组合物,其中所述果胶是低甲氧基果胶、高甲氧基果胶和酰胺果胶中的一种或多种。
实施方案3.上述实施方案的淀粉成膜组合物,其中低甲氧基果胶具有DE<50%的酯化度,或酰胺果胶具有5-25%的酰胺度DA。
实施方案4.上述实施方案的淀粉成膜组合物,其中所述结冷胶为高酰基结冷胶、低酰基结冷胶或总酰基含量为14-34%的结冷胶,优选地所述结冷胶为总酰基含量为14-34%的结冷胶,优选地结冷胶总酰基中甘油酰基含量为12-26%,和/或乙酰基含量为2-8%。
实施方案5.上述实施方案的淀粉成膜组合物,其中所述淀粉为天然淀粉,所述天然淀粉选自小麦淀粉、蜡质玉米淀粉、豌豆淀粉、玉米淀粉、马铃薯淀粉和木薯淀粉中的一种或多种。
实施方案6.上述实施方案的淀粉成膜组合物,其中所述淀粉为淀粉衍生物,所述淀粉衍生物是酸处理淀粉、羟丙基淀粉、氧化淀粉、醋酸酯淀粉、氧化羟丙基淀粉、羟丙基二淀粉磷酸酯、淀粉磷酸酯、辛烯基琥珀酸淀粉钠、乙酰化二淀粉磷酸酯和糊精中的一种或多种。
实施方案7.上述实施方案的淀粉成膜组合物,其中所述增塑剂选自甘油、山梨糖醇、麦芽糖醇、赤藓糖醇、木糖醇、果糖和海藻糖中一种或多种。
实施方案8.使用实施方案1-7中任一项的淀粉成膜组合物制备胶囊壳的方法,其包括1)A)将第一胶凝剂、第二胶凝剂和增塑剂预混分散均匀,搅拌下加入到水中,在60~98℃下加热搅拌至第一胶凝剂和第二胶凝剂溶解;B)加入淀粉,继续在60~98℃下加热搅拌至淀粉溶解;C)除去气泡即得胶液;
2)压丸;和
3)干燥。
实施方案9.包含实施方案1-8中任一项的淀粉成膜组合物的胶囊壳。
实施方案10.实施方案9的胶囊壳,该胶囊壳的含水量为8-25%。
实施方案11.实施方案1-8中任一项的淀粉成膜组合物在医药、食品或化妆品中的应用。
本发明的淀粉成膜组合物的优点包括:具有较好的成膜强度和韧性,应用于软胶囊可得到成型粘合包封性好的软胶囊,不含动物来源成分,适合于世界各族人群食用,可以在全球推广应用。
具体实施方式
提供以下内容以进一步说明本发明。
在本文中使用时,若无相反说明,“%”或“wt%”指重量百分比。
本发明提供了淀粉成膜组合物,该淀粉成膜组合物包含第一胶凝剂和淀粉,该第一胶凝剂是结冷胶。结冷胶根据总酰基含量可以分为低酰基结冷胶、高酰基结冷胶和部分脱酰基结冷胶。在本发明中,结冷胶的总酰基含量可以为14-34%,例如14%、16%、17%、19%、27%、28%、30%、31%、32%或34%。结冷胶的总酰基含量可以以甘油酰基和乙酰基的含量之和计。甘油酰基含量可以为12-26%,例如13%、14%、15%、16%、17%、18%、19%、20%、21%、22%、23%、24%或25%。乙酰基含量可以为2-8%,例如3%、4%、5%、6%或7%。
淀粉成膜组合物中的结冷胶含量可以为1wt%~8wt%,例如2wt%、3wt%、4wt%、5wt%、6wt%、7wt%或8wt%。优选地,结冷胶含量可以为2wt%-7wt%。
淀粉成膜组合物中的淀粉含量可以为15wt%-50wt%,例如20wt%、25wt%或35wt%、45wt%。
淀粉可以是天然淀粉或者天然淀粉通过物理、化学、酶法等方式制成的淀粉衍生物或组合。天然淀粉可以选自小麦淀粉、蜡质玉米淀粉、豌豆淀粉、玉米淀粉、马铃薯淀粉、木薯淀粉中的一种或组合。淀粉衍生物可以选自酸处理淀粉、羟丙基淀粉、氧化淀粉、醋酸酯淀粉、氧化羟丙基淀粉、羟丙基二淀粉磷酸酯、淀粉磷酸酯、辛烯基琥珀酸淀粉钠、乙酰化二淀粉磷酸酯、糊精中的一种或组合。例如,上述各种类型的淀粉的含量各自独立为7wt-50wt%,例如8wt%、9wt%、10wt%、11wt%、12wt%、13wt%、14wt%、15wt%、16wt%、17wt%、18wt%、19wt%、20wt%、21wt%、22wt%、23wt%、24wt%、25wt%或30wt%。结冷胶与淀粉的重量比可以为0.02~0.5,例如0.04、0.06、0.09、0.11、0.12、0.16、0.17、0.20、0.23、0.24或0.50。
淀粉成膜组合物还可以包含增塑剂和第二胶凝剂中的一种或多种。增塑剂可以是甘油、山梨糖醇、麦芽糖醇、赤藓糖醇、木糖醇、果糖和海藻糖中一种或多种。第二胶凝剂可以是卡拉胶、琼脂、海藻酸钠、低甲氧基果胶、高甲氧基果胶、酰胺果胶、高酰基结冷胶、低酰基结冷胶、魔芋胶、黄原胶、刺槐豆胶、瓜尔胶和普鲁兰多糖中的一种或多种。增塑剂的含量可以为10wt%-35wt%,例如15wt%、17wt%、18wt%、20wt%、25wt%或30wt%。
本发明的淀粉成膜组合物还包含水,例如35wt%-60wt%的水,例如36wt%、39wt%、42wt%、43wt%、46wt%、47wt%、48wt%、49wt%或56wt%。水可以用于补足组合物的总量至100wt%。
可以使用本发明的淀粉成膜组合物制备软胶囊。制备软胶囊可以包括1)A)先将第一胶凝剂和增塑剂预混分散均匀,搅拌下加入到水中,在60~98℃下加热搅拌至第一胶凝剂溶解;B)加入淀粉,继续在60~98℃下加热搅拌至淀粉溶解;C)除去气泡即得胶液;2)压丸;和3)干燥。
制备软胶囊可以包括1)A)先将第一胶凝剂、第二胶凝剂和增塑剂预混并且分散均匀,搅拌下加入到水中,在60~98℃下加热搅拌至第一胶凝剂和第二胶凝剂溶解;B)加入淀粉,继续在60~98℃下加热搅拌至淀粉溶解;C)除去气泡即得胶液;2)压丸;和3)干燥。本发明的上述淀粉成膜组合物可以制备成成型粘合包封性好的软胶囊,并且可以在医药、食品或化妆品中的应用。
本发明提供了包含果胶的淀粉成膜组合物。优选地,果胶是低甲氧基果胶、高甲氧基果胶和酰胺果胶中的一种或多种。果胶的含量可以为0.2wt%-3.5wt%,例如0.50wt%、1.25wt%、1.5wt%、2.50wt%或3.5wt%。在这种情况下,该淀粉成膜组合物还可以包含卡拉胶、琼脂、海藻酸钠、结冷胶、魔芋胶、黄原胶、刺槐豆胶、瓜尔胶和普鲁兰多糖中的一种或多种。在此方面的一个实施方案中,该淀粉成膜组合物还包含结冷胶。例如,结冷胶是高酰基结冷胶、低酰基结冷胶或总酰基含量为14-34%的结冷胶,优选地所述结冷胶为总酰基含量为14-34%的结冷胶,优选地结冷胶总酰基中甘油酰基含量为12-26%,和/或乙酰基含量为2-8%。结冷胶的含量和酰基含量可以如上文所定义。
包含果胶的淀粉成膜组合物还可以包含淀粉,并且其种类和含量如上文所定义。在一个实施方案中,淀粉可以是羟丙基淀粉和羟丙基二淀粉磷酸酯,例如各自独立为7wt-25wt%,例如8wt%、9wt%、10wt%、11wt%、12wt%、13wt%、14wt%、15wt%、16wt%、17wt%、18wt%、19wt%、20wt%、21wt%、22wt%、23wt%、或24wt%。
包含果胶的淀粉成膜组合物还可以包含增塑剂。增塑剂的种类和含量可以如上文所定义。包含果胶的淀粉成膜组合物还可以水。水含量可以如上文所定义。本发明证明了不包含果胶的淀粉成膜组合物在胃中即被崩解而不能被递送到肠中。相反,本发明的包含果胶的淀粉成膜组合物符合中国药典中崩解时限检测法中肠溶胶囊的相关规定。这是意料不到的。
为了便于理解本发明,下文提供了示例性的实施例。应当理解这些实施例仅仅是示例性的而非限制性的。本发明的范围仅由所附权利要求书的范围确定。
实施例
评判方法
为了更好说明本发明的效果,采用以下软胶囊性能指标进行评价说明:
1)胶皮强度和韧性指标:采用物性测试仪,选择球形探头与穿刺模式,测试速度1.0mm/s,记录胶皮在破裂时力值(g),及对应的破裂距离(mm)。胶皮的破裂力表示胶皮强度,破裂力越大,说明胶皮强度越好;破裂距离表示胶皮韧性,破裂距离越大,说明胶皮的韧性越好。
2)成型夹缝粘合指标:取本发明实施例样品,从胶囊在非夹缝上剪开,挤压排空内容物,然后保持与夹缝垂直从中间剪取一个含有两条夹缝的环圈,使环圈置于载玻片上,并使两条夹缝垂直载玻片,在显微镜下测量两条夹缝处的厚度及囊壳的厚度,计算最薄夹缝厚度占囊壳厚度的比值P(%)。
表1软胶囊胶皮强度、韧性和成型粘合指标评价标准
以胶皮强度指标、韧性指标和成型粘合指标进行综合评价,满分5分,各分值(X)表示:
0分:无法制成软胶囊;
0<X≤1分:软胶囊成型较差、易漏油;
1<X≤2分:软胶囊成型差、易漏油;
2<X≤3分:软胶囊成型良好;
3<X≤4分:软胶囊成型优异;
4<X≤5分:软胶囊成型非常优异。
材料
本发明采用以下物料进行举例说明,但本发明并不限于以下物料,具体如下。
结冷胶(总酰基含量14.4%,甘油酰基12.1%,乙酰基2.3%)(市售)
结冷胶(总酰基含量16.5%,甘油酰基12.8%,乙酰基3.7%)(市售)
结冷胶(总酰基含量19.0%,甘油酰基15.1%,乙酰基3.9%)(市售)
结冷胶(总酰基含量27.5%,甘油酰基19.8%,乙酰基7.7%)(市售)
结冷胶(总酰基含量28.0%,甘油酰基23.4%,乙酰基4.6%)(市售)
结冷胶(总酰基含量30.6%,甘油酰基25.1%,乙酰基5.5%)(市售)
结冷胶(总酰基含量33.2%,甘油酰基25.5%,乙酰基含量7.7%)(市售)
高酰基结冷胶(总酰基含量37.3%,甘油酰基20.4%,乙酰基16.9%)(市售)
低酰基结冷胶(总酰基含量11.2%,甘油酰基8.1%,乙酰基3.1%)(市售)
氧化淀粉(市售)
羟丙基淀粉(市售)
氧化羟丙基淀粉(市售)
羟丙基二淀粉磷酸酯(市售)
氧化淀粉(市售)
醋酸酯淀粉(市售)
乙酰化氧化淀粉(市售)
乙酰化二淀粉磷酸酯(市售)
甘油(市售)
琼脂(市售)
刺槐豆胶(市售)
瓜尔胶(市售)
酰胺果胶(酰胺度(DA:5-25%),市售)
低甲氧基果胶(酯化度(DE:<50%),市售)
魔芋胶(市售)
软胶囊制备的方法
方法包括:
1)溶胶:A)先将第一胶凝剂和增塑剂预混分散均匀,搅拌下加入到适量水中,在60~98℃下加热搅拌至第一胶凝剂溶解;若含有第二胶凝剂,则先将第一胶凝剂、第二胶凝剂和增塑剂预混并且分散均匀,搅拌下加入到水中,在60~98℃下加热搅拌至第一胶凝剂和第二胶凝剂溶解;B)加入淀粉,继续在60~98℃下加热搅拌至淀粉溶解;C)除去气泡即得胶液;
2)压丸:采用软胶囊生产线,将胶液输送至软胶囊填充机的胶盒中,胶液在转鼓表面上冷却形成胶皮,经封装填充物压制粘合成型,可进一步通过转笼定型。
3)干燥:将成型或转笼定型后胶丸进行干燥,直至胶皮水分为8-25%。
实施例1-7、对照例1-3
如表2中所述的成分和含量制备软胶囊,并且进行测试和评分。测定结果如表2中所示。
表2:实施例1-7、对照例1-3
根据表2可知,实施例1-7采用特定酰基含量的结冷胶与淀粉组合,形成的胶皮强度、韧性和成型粘合较好,而对照例1-2采用本发明的成膜组合物相同的组分含量,当酰基含量高的结冷胶和淀粉组合时,形成的胶皮强度弱、有一定韧性,但成型粘合一般,而酰基含量低的结冷胶和淀粉组合时,形成的胶皮强度较好,韧性差,无法成型。对照例3采用两种不同酰基含量的结冷胶复配胶,复配胶中的甘油酰基和乙酰基含量接近本发明特定酰基含量范围,但成型粘合较差。说明采用本发明的特定酰基含量的结冷胶和淀粉组合制备的软胶囊优于现有技术。
实施例8-18
如表3中所述的成分和含量制备软胶囊,并且进行测试和评分。测定结果如表3中所示。
表3实施例8-18
实施例8-18随着结冷胶用量的增加,形成的胶皮强度增强,韧性接近,但成型粘合有减弱。包含特定范围的结冷胶与淀粉比的淀粉组合物在综合效果上优于不在该范围内的淀粉组合物,这是意料不到的。
实施例19-25
如表4中所述的成分和含量制备软胶囊,并且进行测试和评分。测定结果如表4中所示。
表4实施例19-25
实施例19-25举例说明特定酰基含量结冷胶与各类淀粉组合制备软胶囊,技术效果明显优于现有技术。
实施例26-31
如表5中所述的成分和含量制备软胶囊,并且进行测试和评分。测定结果如表5中所示。
表5实施例26-31
实施例26-31采用特定酰基含量结冷胶和淀粉分别与低酰基结冷胶、琼脂、刺槐豆胶、瓜尔胶、魔芋胶组合制备软胶囊技术效果优于现有技术。
实施例32-37
如表6中所述的成分和含量制备软胶囊,并且按照中国药典中崩解时限检测法中肠溶胶囊的相关规定,进行崩解时限测试。测定结果如表6中所示。
按<中国药典>崩解时限检查法中肠溶胶囊相关规定,检测实施例22、实施例26、实施例32-37样品的崩解时限,结果发现:实施例22、实施例26样品在盐酸溶液(9→1000)中不加挡板检查,60分钟内完全崩解;而实施例32-37样品在盐酸溶液(9→1000)中不加挡板检查,120分钟内没有崩解,改在磷酸盐缓冲液(PH6.8)检测,每管添加一个挡板,60分钟内全部崩解,符合<中国药典>崩解时限检查法中肠溶胶囊对崩解时限规定要求。因此,本发明采用的特定酰基含量结冷胶和淀粉与果胶(如低甲氧基果胶或酰胺果胶)组合制备软胶囊,可以满足肠溶软胶囊对崩解时限规定。
本发明采用具有特定酰基含量的结冷胶和淀粉的组合物制备的软胶囊具有良好的成膜强度和韧性,且两者在一定范围内随着结冷胶比例的增加而增加,而成型粘合性则随着结冷胶比例的增加而下降。本发明的具有特定酰基含量的结冷胶和淀粉的组合物制备的软胶囊在胶皮强度、韧性和成型粘合方面明显优于现有技术,完全满足软胶囊工业化生产要求,可以作为软胶囊技术的备选替代。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (20)
1.一种淀粉成膜组合物,该淀粉成膜组合物包含:
A、第一胶凝剂;
B、淀粉;
所述第一胶凝剂为单凝胶温度结冷胶,其总酰基含量为14%-34%,所述单凝胶温度结冷胶与淀粉的重量比为0.02~0.5。
2.权利要求1的淀粉成膜组合物,其中结冷胶总酰基中甘油酰基含量为12%-26%,和/或乙酰基含量为2%-8%。
3.权利要求1的淀粉成膜组合物,其中淀粉的含量为15wt%-50wt%。
4.权利要求1的淀粉成膜组合物,其中结冷胶的含量为1wt%-8wt%。
5.权利要求4的淀粉成膜组合物,其中结冷胶含量为2wt%-7wt%。
6.权利要求1-5任一所述的淀粉成膜组合物,其中所述淀粉为天然淀粉,所述天然淀粉选自小麦淀粉、蜡质玉米淀粉、豌豆淀粉、玉米淀粉、马铃薯淀粉和木薯淀粉中的一种或多种。
7.权利要求1-5任一所述的淀粉成膜组合物,其中所述淀粉为淀粉衍生物,所述淀粉衍生物是酸处理淀粉、羟丙基淀粉、氧化淀粉、醋酸酯淀粉、氧化羟丙基淀粉、羟丙基二淀粉磷酸酯、淀粉磷酸酯、辛烯基琥珀酸淀粉钠、乙酰化二淀粉磷酸酯和糊精中的一种或多种。
8.权利要求1的淀粉成膜组合物,该淀粉成膜组合物还包含增塑剂,所述增塑剂的含量为10wt%-35wt%。
9.权利要求8的淀粉成膜组合物,其中所述增塑剂选自甘油、山梨糖醇、麦芽糖醇、赤藓糖醇、木糖醇、果糖和海藻糖中一种或多种。
10.权利要求1的淀粉成膜组合物,该淀粉成膜组合物还包含第二胶凝剂。
11.权利要求10的淀粉成膜组合物,其中所述第二胶凝剂选自卡拉胶、琼脂、海藻酸钠、果胶、高酰基结冷胶、低酰基结冷胶、魔芋胶、黄原胶、刺槐豆胶、瓜尔胶和普鲁兰多糖中的一种或多种。
12.权利要求10的淀粉成膜组合物,其中所述第二胶凝剂含量为0.2wt%-3.5wt%。
13.权利要求11的淀粉成膜组合物,其中所述果胶是低甲氧基果胶、高甲氧基果胶和酰胺果胶中的一种或多种。
14.权利要求13的淀粉成膜组合物,其中低甲氧基果胶具有DE<50%的酯化度,酰胺果胶具有DA 5%-25%的酰胺度。
15.权利要求1的淀粉成膜组合物,还包含35wt%-60wt%水。
16.使用权利要求8或9的淀粉成膜组合物制备胶囊壳的方法,其包括1)A)先将第一胶凝剂和增塑剂预混分散均匀,搅拌下加入到水中,在60~98℃下加热搅拌至第一胶凝剂溶解;B)加入淀粉,继续在60~98℃下加热搅拌至淀粉溶解;C)除去气泡即得胶液;
2)压丸;和
3)干燥。
17.权利要求16的制备胶囊壳的方法,所述A)还包括加入第二胶凝剂;所述A)为第一胶凝剂、第二胶凝剂和增塑剂预混分散均匀,搅拌下加入到水中,在60~98℃下加热搅拌至第一胶凝剂和第二胶凝剂溶解。
18.包含权利要求1-15中任一项所述的淀粉成膜组合物的胶囊壳。
19.权利要求18的胶囊壳,该胶囊壳的含水量为8-25%。
20.权利要求1-15中任一项所述的淀粉成膜组合物在医药、食品或化妆品中的应用。
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JP2016199737A (ja) * | 2015-04-10 | 2016-12-01 | 森永製菓株式会社 | 高分子多糖の改質方法、および、改質高分子多糖 |
CN108659137B (zh) | 2017-03-30 | 2021-12-24 | 帝斯曼知识产权资产管理有限公司 | 一种具有双凝胶温度的结冷胶及其生产方法和应用 |
CN111388442A (zh) * | 2020-03-24 | 2020-07-10 | 广州普正生物科技有限公司 | 一种凝胶糖果型植物软胶囊 |
CN113768137B (zh) * | 2020-12-31 | 2023-01-20 | 仙乐健康科技股份有限公司 | 淀粉成膜组合物及其制备胶囊壳的方法 |
CN113332257B (zh) * | 2021-06-28 | 2023-05-05 | 仙乐健康科技股份有限公司 | 软胶囊囊壳和软胶囊 |
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