CN114632068A - Composition of chewing type capsule - Google Patents
Composition of chewing type capsule Download PDFInfo
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- CN114632068A CN114632068A CN202011486375.5A CN202011486375A CN114632068A CN 114632068 A CN114632068 A CN 114632068A CN 202011486375 A CN202011486375 A CN 202011486375A CN 114632068 A CN114632068 A CN 114632068A
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- 230000001055 chewing effect Effects 0.000 title claims abstract description 18
- 239000000203 mixture Substances 0.000 title claims abstract description 15
- 239000002775 capsule Substances 0.000 title abstract description 44
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 108010010803 Gelatin Proteins 0.000 claims abstract description 20
- 239000008273 gelatin Substances 0.000 claims abstract description 20
- 229920000159 gelatin Polymers 0.000 claims abstract description 20
- 235000019322 gelatine Nutrition 0.000 claims abstract description 20
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 20
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 17
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 235000011187 glycerol Nutrition 0.000 claims description 19
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 239000007963 capsule composition Substances 0.000 claims description 12
- 235000003599 food sweetener Nutrition 0.000 claims description 11
- 239000003765 sweetening agent Substances 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 5
- 244000144730 Amygdalus persica Species 0.000 claims description 5
- 235000004936 Bromus mango Nutrition 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 240000007228 Mangifera indica Species 0.000 claims description 5
- 235000014826 Mangifera indica Nutrition 0.000 claims description 5
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 5
- 235000009184 Spondias indica Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 5
- 240000006365 Vitis vinifera Species 0.000 claims description 5
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 5
- 235000013736 caramel Nutrition 0.000 claims description 5
- 239000000845 maltitol Substances 0.000 claims description 5
- 235000010449 maltitol Nutrition 0.000 claims description 5
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 5
- 229940035436 maltitol Drugs 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 4
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 4
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 claims 1
- 239000008368 mint flavor Substances 0.000 claims 1
- 239000007968 orange flavor Substances 0.000 claims 1
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 abstract description 9
- 239000007901 soft capsule Substances 0.000 abstract description 7
- 230000009747 swallowing Effects 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 description 26
- 238000010586 diagram Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
- A61K9/4816—Wall or shell material
- A61K9/4825—Proteins, e.g. gelatin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
- A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
- A61K47/10—Alcohols; Phenols; Salts thereof, e.g. glycerol; Polyethylene glycols [PEG]; Poloxamers; PEG/POE alkyl ethers
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
- A61K47/24—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing atoms other than carbon, hydrogen, oxygen, halogen, nitrogen or sulfur, e.g. cyclomethicone or phospholipids
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
- A61K9/4816—Wall or shell material
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- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Epidemiology (AREA)
- Pharmacology & Pharmacy (AREA)
- Medicinal Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Engineering & Computer Science (AREA)
- Biophysics (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Medicinal Preparation (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a composition of a chewing capsule, which is mainly formed by mixing gelatin, glycerol, pure water, starch acetate and soybean lecithin, wherein the weight percentage of the gelatin is 20-55%, the weight percentage of the glycerol is 15-45%, the weight percentage of the pure water is 20-55%, the weight percentage of the starch acetate is 5-25%, and the weight percentage of the soybean lecithin is 0.1-10%. By the components, the capsule has elasticity and chewiness, so that a user can chew through teeth when eating the capsule, and the capsule is suitable for children or groups which are not good at swallowing the traditional soft capsule.
Description
Technical Field
The present invention relates to a composition for a chewable capsule, and more particularly to a composition for a chewable capsule which is chewy, has good elasticity and high stability of capsule structure.
Background
At present, the capsule has wide application and can be used as a wrapping medicine, general food, health food or external cosmetic. The capsule can be divided into powder, granule, water soluble substance, oil soluble substance or mixture according to the type of the raw materials of the content, and can be divided into a full-sealed capsule and a general capsule with a capsule body and an upper cover according to the capsule structure.
The common capsule has the defects that the upper cover is easy to separate, break and not close, so that the contents are easy to dissipate, absorb moisture, oxidize and the like, and the granular or powdery contents are accommodated, so that the capsule has larger volume and is difficult to swallow; the full-sealed capsule is generally made into a soft candy form, but the proportion of the capsule skin is not good, so that the chewiness is not ideal, the stability is poor, or the soft capsule is deformed or bonded because of mutual extrusion due to the addition of water with an improper proportion, so that the soft capsule is not easy to separate or is forcedly separated to damage when being taken out, and even the storage life of the product is influenced, in addition, the content of the soft capsule is generally liquid and oily, or the content is directly added into the capsule skin, so that the thickness of the capsule skin is often far more than 2mm in order to avoid leakage or slurry explosion of the liquid or oily content, and the bad smell of the medicine and the greasy taste can cause bad taste of eating.
Therefore, how to solve the above-mentioned problems and disadvantages is one of the ways in which the authors of the present invention and the related manufacturers engaged in the industry desire to research and improve.
Disclosure of Invention
Therefore, in view of the above-mentioned shortcomings, the present inventors have collected relevant data, evaluated and considered in many ways, and made continuous trial and modification with years of experience accumulated in the industry to design the composition of chewable capsule for chewing and eating, which has good elasticity, chewiness and higher stability of capsule structure.
The main purposes of the invention are as follows: the soft capsule with high elasticity and chewing power is prepared by mixing gelatin, glycerol, pure water, corn starch or acetic acid starch and soybean lecithin in proportion.
In order to achieve the above object, the present invention provides a composition for a chewable capsule, which comprises gelatin 20-55 wt%, glycerin 15-45 wt%, pure water 20-55 wt%, starch acetate 5-25 wt%, and soybean lecithin 0.1-10 wt%.
The usage proportion of the gelatin is reduced from 80-85 percent of the common capsule to 20-55 percent, the gelatin is replaced by glycerol, corn starch and soybean lecithin, and the water content is increased from 15-20 percent to 20-55 percent, so that the plasticity and the hydrolyzability of the gelatin, the water absorption and moisture retention of the glycerol, the emulsifying property of the soybean lecithin and the thickening effect of the corn starch or the acetic acid starch are combined, and the better balance is obtained by the proportion, thereby improving the elasticity and the chewing force of the capsule, ensuring that the capsule is not easy to soften or adhere to the surface, further achieving the purpose of being suitable for children or families which are not good at swallowing the traditional soft capsules to eat, and simultaneously achieving the effects of increasing the structural stability and prolonging the storage life.
The chewing capsule composition is preferably added with 0.2 to 5 weight percent of spice.
Preferably, the spice is one of caramel spice, mint spice, orange spice, grape spice, mango spice, juicy peach spice, and apple spice.
The chewing capsule composition is preferably added with 0.5 to 5 weight percent of sweetening agent.
Preferably, the sweetener is one of sucrose, fructose or maltitol.
The invention also provides another chewing capsule composition, which is mainly prepared by mixing 10 to 55 weight percent of gelatin, 15 to 45 weight percent of glycerin, 10 to 55 weight percent of pure water, 5 to 30 weight percent of corn starch and 0.1 to 10 weight percent of soybean lecithin.
In the other chewing capsule composition, preferably, 0.2 to 5 weight percent of flavor is further added.
Preferably, the spice is one of caramel spice, mint spice, orange spice, grape spice, mango spice, juicy peach spice, and apple spice.
In the other chewing capsule composition, preferably, 0.5 to 5 weight percent of sweetener is further added.
Preferably, the sweetener is one of sucrose, fructose or maltitol.
By the technology, the problems of poor chewiness, poor structural stability, easy adhesion and poor taste of the existing fully-sealed capsules can be solved, and the practical progress of the advantages is achieved.
Drawings
FIG. 1 is a diagram of the relationship between the weight percentages of the components in the preferred embodiment of the present invention.
FIG. 2 is a schematic view of chewing according to the preferred embodiment of the present invention.
Fig. 3 is a schematic view of chewing according to the preferred embodiment of the present invention.
FIG. 4 is a diagram of the relationship between the weight percentages of the components in accordance with still another preferred embodiment of the present invention.
Description of the symbols:
capsule-1
Detailed Description
To achieve the above objects and advantages, the present invention provides a technical solution and a structure, which will be described in detail with reference to the preferred embodiments of the present invention.
Referring to fig. 1, which is a diagram showing the relationship between the weight percentages of the components of the preferred embodiment of the present invention, it can be clearly seen that the components of the present invention are mainly formed by mixing gelatin, glycerin, pure water, starch acetate and soybean lecithin, and the weight percentage of the gelatin is 20% to 55%, the weight percentage of the glycerin is 15% to 45%, the weight percentage of the pure water is 20% to 55%, the weight percentage of the starch acetate is 5% to 25%, and the weight percentage of the soybean lecithin is 0.1% to 10%.
From the above description, the structure of the present technology can be understood, and according to the corresponding coordination of the structure, the advantages of chewable, good elasticity, chewy and higher stability of the capsule structure can be achieved, and the detailed description will be described below.
Fig. 1 to fig. 3 are a diagram showing the relationship between the weight percentages of the components of the preferred embodiment of the present invention and the schematic view of chewing (ii). Gelatin, an animal protein extracted from the skin, bone or connective tissue of cattle, pigs or fish, which can be shaped before coagulation; the glycerol is obtained by hydrolysis reaction of fat or vegetable oil, and has water-retaining, moisture-retaining, and anti-freezing effects; pure water, which is pure, impurity-free or bacteria-free water produced by electrodialyzer process, ion exchanger process, reverse osmosis process, distillation process or other suitable processing method; the starch acetate is starch with high viscosity, weak retrogradation and good storage stability, and has less obvious reaction to acid, alkali and heat; soybean lecithin is a highly tolerable non-toxic surfactant, and can be used as an emulsifier and to prevent adhesion, because it can moisten low-hydrophilic or lipophilic powders.
As shown in FIG. 1, the maximum value and the minimum value of the ratio of each component are represented by a histogram, so that the ratio of gelatin is set to 20% to 55% and is less than about 80% of the general totally enclosed capsule 1 to maintain the original plasticity and water solubility, 15% to 45% of glycerin is mixed to increase the water-retaining and moisture-retaining effect, the whole structure is made more elastic, but glycerin is easily softened and thickened at high temperature and high humidity, 5% to 25% of starch acetate and 0.1% to 10% of soybean lecithin are simultaneously mixed, the conditions for softening glycerin are severer by the acid-resistant, alkali-resistant and heat-resistant characteristics of starch acetate, the glycerin is prevented from being thickened, and the soybean lecithin can emulsify the parts adhered to each other due to softening and then combine with gelatin to solidify and shape, the whole structure stability of the capsule 1 is further enhanced, and the rest is pure water, the proportion of pure water is improved to 20-55% compared with the common totally-enclosed capsule 1, and the pure water is matched with the moisture retention of the glycerol, so that the elasticity of the whole capsule is improved, and the pure water is also helpful in appearance. By the components, the stability of the structure of the capsule 1 in the mouth can be maintained due to the characteristic that the capsule 1 is not easy to hydrolyze and is not easy to be sticky, the elasticity of the capsule 1 is improved, the chewing strength of a user can be ensured when the user chews the capsule, and the storage life of the capsule 1 is indirectly prolonged due to the fact that the capsule is not easy to hydrolyze and soften.
Referring to fig. 4, it is shown that the relationship between the weight percentages of the components in the present invention is a more preferred embodiment, which is different from the above embodiment, and only the starch acetate is changed to corn starch, and the ratio of the components is adjusted to 10% to 55% by weight of gelatin, 15% to 45% by weight of glycerin, 10% to 55% by weight of pure water, 5% to 30% by weight of corn starch, and 0.1% to 10% by weight of soybean lecithin. The corn starch is starch made of corn, can be used as a thickening agent, has increased sweet flavor compared with acetic acid starch, and can be added with spice or a sweetener to achieve the same purpose, wherein the spice can be caramel spice, mint spice, orange spice, grape spice, mango spice, juicy peach spice or apple spice, and the sweetener is sucrose, fructose or maltitol.
The chewable capsule composition can be prepared into chewable capsules which can be chewed and eaten and have good elasticity and chewing power and higher capsule structure stability according to the conventional capsule preparation method.
Therefore, the key point of the composition of the chewable capsule of the invention for improving the prior art is that:
first, the capsule 1 is made of gelatin, glycerin and pure water as main ingredients, has good elasticity, is chewy when being eaten by users, and is suitable for children or families who are not good at swallowing the traditional soft capsule 1.
Secondly, the proper proportion of glycerol, acetic acid starch or corn starch and soybean lecithin is added to reduce the use proportion of gelatin, so that the gelatin is not easy to hydrolyze and avoid stickiness, and the advantages of improving the stability of the whole structure and prolonging the storage life are achieved.
Third, sweeteners or flavors may be added to enhance flavor and palatability.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not intended to limit the scope of the present invention, so that the present invention is not limited to the above description and the accompanying drawings.
Claims (10)
1. A chewing capsule composition is characterized in that the composition is mainly prepared by mixing gelatin, glycerin, pure water, acetic acid starch and soybean lecithin, wherein the weight percentage of the gelatin is 20-55%, the weight percentage of the glycerin is 15-45%, the weight percentage of the pure water is 20-55%, the weight percentage of the acetic acid starch is 5-25%, and the weight percentage of the soybean lecithin is 0.1-10%.
2. The composition of claim 1, further comprising 0.2 to 5% by weight of a flavoring.
3. The composition of claim 2, wherein the flavor is one of caramel flavor, mint flavor, orange flavor, grape flavor, mango flavor, juicy peach flavor, or apple flavor.
4. The composition of claim 1, wherein 0.5% to 5% by weight of a sweetener is added to the composition.
5. The chewable capsule composition of claim 4, wherein the sweetener is one of sucrose, fructose, or maltitol.
6. A chewing capsule composition is characterized by mainly being formed by mixing 10 to 55 weight percent of gelatin, 15 to 45 weight percent of glycerol, 10 to 55 weight percent of pure water, 5 to 30 weight percent of corn starch and 0.1 to 10 weight percent of soybean lecithin.
7. The composition of claim 6, further comprising 0.2 to 5% by weight of a flavoring.
8. The chewable capsule composition of claim 7, wherein the flavoring is one of caramel, mint, orange, grape, mango, juicy peach, or apple flavoring.
9. The chewable capsule composition of claim 6, further comprising 0.5 to 5% by weight of a sweetener.
10. The chewable capsule composition of claim 9, wherein the sweetener is one of sucrose, fructose, or maltitol.
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| CN202011486375.5A CN114632068A (en) | 2020-12-16 | 2020-12-16 | Composition of chewing type capsule |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011486375.5A CN114632068A (en) | 2020-12-16 | 2020-12-16 | Composition of chewing type capsule |
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| CN114632068A true CN114632068A (en) | 2022-06-17 |
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|---|---|---|---|---|
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| US20060233873A1 (en) * | 2003-01-24 | 2006-10-19 | Julien Meissonnier | Dispersion of taste masked crystals or granules of active substances, chewable soft capsules filled with said dispersion, and process for preparing same |
| WO2007123153A1 (en) * | 2006-04-19 | 2007-11-01 | Ono Pharmaceutical Co., Ltd. | Capsule for oral administration |
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| US20100092548A1 (en) * | 2008-08-28 | 2010-04-15 | Viva Pharmaceuticals Inc. | Chewable softgel capsules |
| CN101785557A (en) * | 2010-03-23 | 2010-07-28 | 广东仙乐制药有限公司 | Chewable soft capsule and preparation method thereof |
| CN102813275A (en) * | 2011-06-10 | 2012-12-12 | 杭州养生堂保健品有限公司 | Chewing type soft capsule shell and chewing type soft capsule |
| TW201406409A (en) * | 2012-08-07 | 2014-02-16 | Hangzhou Yangshengtanghealthcare Products Co Ltd | Chewable soft capsule skin and chewable soft capsule |
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2020
- 2020-12-16 CN CN202011486375.5A patent/CN114632068A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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