US20090238866A1 - Chewable capsules - Google Patents

Chewable capsules Download PDF

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Publication number
US20090238866A1
US20090238866A1 US12/162,344 US16234407A US2009238866A1 US 20090238866 A1 US20090238866 A1 US 20090238866A1 US 16234407 A US16234407 A US 16234407A US 2009238866 A1 US2009238866 A1 US 2009238866A1
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Prior art keywords
oil
capsule
emulsion
solution
water
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US12/162,344
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English (en)
Inventor
Ingvild Haug
Kurt Ingar Draget
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AYANDA GROUP AS
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Probio Nutraceuticals AS
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Assigned to PROBIO NUTRACEUTICALS AS reassignment PROBIO NUTRACEUTICALS AS ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: DRAGET, KURT INGAR, HAUG, INGVILD
Assigned to AYANDA AS reassignment AYANDA AS CHANGE OF NAME (SEE DOCUMENT FOR DETAILS). Assignors: PROBIO NUTRACEUTICALS AS
Publication of US20090238866A1 publication Critical patent/US20090238866A1/en
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Assigned to AYANDA GROUP AS reassignment AYANDA GROUP AS CHANGE OF NAME (SEE DOCUMENT FOR DETAILS). Assignors: PROBIO ASA
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • 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
    • A61K9/0012—Galenical forms characterised by the site of application
    • A61K9/0053—Mouth and digestive tract, i.e. intraoral and peroral administration
    • A61K9/0056—Mouth soluble or dispersible forms; Suckable, eatable, chewable coherent forms; Forms rapidly disintegrating in the mouth; Lozenges; Lollipops; Bite capsules; Baked products; Baits or other oral forms for animals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/066—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the fat used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/16—Amides, e.g. hydroxamic acids
    • A61K31/165—Amides, e.g. hydroxamic acids having aromatic rings, e.g. colchicine, atenolol, progabide
    • A61K31/167—Amides, e.g. hydroxamic acids having aromatic rings, e.g. colchicine, atenolol, progabide having the nitrogen of a carboxamide group directly attached to the aromatic ring, e.g. lidocaine, paracetamol
    • 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
    • A61K47/26—Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharides; Derivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
    • 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
    • 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
    • A61K47/42—Proteins; Polypeptides; Degradation products thereof; Derivatives thereof, e.g. albumin, gelatin or zein
    • 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
    • A61K47/44—Oils, fats or waxes according to two or more groups of A61K47/02-A61K47/42; Natural or modified natural oils, fats or waxes, e.g. castor oil, polyethoxylated castor oil, montan wax, lignite, shellac, rosin, beeswax or lanolin
    • 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
    • A61K9/10—Dispersions; Emulsions
    • A61K9/107—Emulsions ; Emulsion preconcentrates; Micelles
    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P29/00—Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/04—Anorexiants; Antiobesity agents
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/28—Articles or materials wholly enclosed in composite wrappers, i.e. wrappers formed by associating or interconnecting two or more sheets or blanks
    • B65D75/30—Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding
    • B65D75/32—Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding one or both sheets or blanks being recessed to accommodate contents
    • B65D75/325—Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding one or both sheets or blanks being recessed to accommodate contents one sheet being recessed, and the other being a flat not- rigid sheet, e.g. puncturable or peelable foil
    • B65D75/327—Articles or materials enclosed between two opposed sheets or blanks having their margins united, e.g. by pressure-sensitive adhesive, crimping, heat-sealing, or welding one or both sheets or blanks being recessed to accommodate contents one sheet being recessed, and the other being a flat not- rigid sheet, e.g. puncturable or peelable foil and forming several compartments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • This invention relates to compositions for oral administration in the form of chewable capsules containing physiologically tolerable fatty acid ester oils.
  • fatty acid ester oil is used herein to relate to acyl glycerides and phospholipids, i.e. compounds comprising a fatty acid side chain linked by an ester group to an “alcohol” (e.g. polyol) residue.
  • Such compounds are important dietary sources of fatty acids, in particular polyunsaturated fatty acids (PUFAs) and more especially the essential fatty acids. They may also serve as sources for dietary replacements of essential fatty acids, e.g. of conjugated linoleic acid (CLA) which may be used in a weight reduction diet.
  • PUFAs polyunsaturated fatty acids
  • CLA conjugated linoleic acid
  • Particularly important essential fatty acids include the ⁇ -3, ⁇ -6 and ⁇ -9 acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
  • Other fatty acids commonly used in nutraceuticals and pharmaceuticals include arachidonic acid (AA), alpha linolenic acid (ALA), conjugated linolenic acid (CLN), dihomo-gamma linolenic acid (DGLA) and gamma linolenic acid (GLA).
  • AA arachidonic acid
  • ALA alpha linolenic acid
  • CLN conjugated linolenic acid
  • DGLA dihomo-gamma linolenic acid
  • GLA gamma linolenic acid
  • Such fatty acids typically will contain 12 to 26 carbons, more typically 16 to 22 carbons, and will have a saturated or mono- or poly-ethylenically-unsaturated hydro
  • Typical dietary sources of such fatty acid ester oils include lipids such as animal, fish, plant or microorganism triglycerides and phospholipids, especially the triglycerides.
  • Mono or diglycerides can equally be used as can other esters, e.g. lower alkyl (e.g. C 1-6 alkyl, for example ethyl) esters as well as free fatty acids or physiologically acceptable salts thereof and fatty acid ester waxes.
  • Particularly important sources are fish oils, in particular oily fish oils such as cod-liver oil, halibut-liver oil, etc. as these are rich in ⁇ -3, ⁇ -6 and ⁇ -9 fatty acids.
  • fatty acid ester oils tend to be administered in capsule form, containing liquid oil within a soft gel casing.
  • Such capsule casings are usually made from mammalian gelatin, typically of porcine or bovine origin.
  • the capsules tend to be rather large, sufficiently large indeed to cause problems swallowing them for the young and the elderly.
  • ingestion often involves the capsule being chewed and bursting in the mouth releasing the unpleasantly tasting oil contents.
  • chewable capsules may be produced by providing the contents in the form of an oil-in-water emulsion in which the aqueous phase is gelled—in this way even if the shell bursts in the mouth the contents may be swallowed before significant release of oil from the emulsion occurs.
  • the invention provides an orally administrable chewable capsule comprising a capsule shell enclosing an oil-in-water emulsion in which the aqueous phase is gelled, or an oil droplet-containing dried residue of such an emulsion.
  • the term “chewable” is used herein in its conventional meaning within the pharmaceutical and nutraceutical industry. That is the capsule is in a form which can be broken, burst or fragmented by chewing.
  • capsule is used herein to refer to a unitary dosage form having a casing or coating (herein referred to as the capsule shell) which encloses a solid (e.g. a particle or a powder), semi-solid (e.g. gel) or liquid (e.g. emulsion) mass.
  • a solid e.g. a particle or a powder
  • semi-solid e.g. gel
  • liquid e.g. emulsion
  • the chewable capsules of the invention may be pharmaceuticals, but preferably are nutraceuticals.
  • the shell may be of any physiologically tolerable material but will typically be a sugar, a biopolymer or a synthetic or semisynthetic polymer which is soluble or disintegrable in saliva or fluid within the gastrointestinal tract.
  • the shell may be soft, but is preferably substantially rigid.
  • the capsules will have the consistency of a “jelly bean”.
  • the shell will preferably be of a material and a thickness to prevent the contents from becoming rancid.
  • the shell will be of a sugar, gelatin or cellulose, particularly a sugar or gelatin, more particularly sorbitol or gelatin, especially gelatin from non-mammalian sources.
  • the use of sugars, gelatin and cellulose as capsule shell materials is well-known in the pharmaceutical and nutraceutical fields.
  • the capsule shell material may thus typically be a sugar, e.g. sucrose, fructose, maltose, xylitol, maltitol or sorbitol, but may additionally contain hydrocolloid materials such as for example gelatin, carageenan, alginate, pectin, cellulose, modified cellulose, starch, modified starch, gum arabic, etc.
  • the capsule shell moreover may contain further ingredients such as for example artificial sweeteners, colours, fillers, flavours, antioxidants, etc.
  • the capsule shells may be preformed with the emulsion or emulsion residues being filled into such shells, or a shell precursor (e.g. a solution) may be coated onto the emulsion or emulsion residue, e.g. using standard coating techniques. If desired the capsules may be further coated, e.g. with wax.
  • a shell precursor e.g. a solution
  • the capsules may be further coated, e.g. with wax.
  • the oil phase of the emulsion contained in the capsules of the invention may be any oil which is to be administered orally, e.g. a drug in an oil form
  • the oil phase preferably contains a physiologically tolerable fatty acid ester or free fatty acid (or salt) oil as described above, especially an acyl glyceride or a fatty acid ethyl ester, and in particular a fish or plant triglyceride. More preferably, it contains a fish oil.
  • the oil phase may also if desired contain physiologically tolerable lipid soluble materials, e.g. vitamins, antioxidants, flavourings, colours and other physiologically active materials.
  • the aqueous phase of the emulsion contained in the capsules of the invention comprises water and a physiologically tolerable gelling agent, preferably a saccharide (e.g. an oligosaccharide or polysaccharide), a protein or a glycoprotein.
  • a physiologically tolerable gelling agent preferably a saccharide (e.g. an oligosaccharide or polysaccharide), a protein or a glycoprotein.
  • Suitable gelling agents are well known in the food, pharmaceutical and nutraceutical industries and several are described for example in Phillips et al. (Ed.) “Handbook of hydrocolloids”, Woodhead Publishing, Cambridge, UK, 2000.
  • the gelling agents are preferably materials capable of undergoing a sol-gel transformation, e.g. under the influence of a change in physiochemical parameters such as temperature, pH, presence of metal ions (e.g. group 1 or 2 metal ions), etc.
  • Preferred for use as the gelling agent is gelatin or a mixture of gelatin and a polysaccharide, or gellan or an alginate (e.g. sodium alginate), or a mixture of an alginate and glucono-delta-lactone (GDL), or a pectin.
  • a polysaccharide e.g. sodium alginate
  • GDL glucono-delta-lactone
  • the gelatins used as gelling agents in the composition of the invention may be produced from the collagen of any mammal or the collagen of any aquatic species, however the use of gelatin from salt-water fish and in particular cold water fish is preferred. Gelatins having an imino acid content of 5 to 25% wt. are preferred, more especially those having an imino acid content of 10 to 25% wt.
  • the gelatins will typically have a weight average molecular weight in the range 10 to 250 kDa, preferably 75 to 220 kDa, especially 80 to 200 kDa. Gelatins having Bloom values of 60-300, especially 90-200 are preferred.
  • the gelatin will typically be present in the aqueous phase at a concentration of 1 to 50% wt., preferably 2 to 35% wt., particularly 5 to 25% wt.
  • the weight ratio of gelatin to polysaccharide in the aqueous phase will typically be 50:1 to 5:1, preferably 40:1 to 9:1, especially 20:1 to 10:1.
  • polysaccharides or mixtures of polysaccharides and gelatin are used as the gelling agent
  • natural polysaccharides synthetic polysaccharides or semisynthetic polysaccharides, e.g. polysaccharides from plants, fish, terrestrial mammals, algae, bacteria and derivatives and fragmentation products thereof.
  • Typical marine polysaccharides include carageenans, alginates, agars and chitosans.
  • Typical plant polysaccharides include pectins.
  • Typical microorganism polysaccharides include gellans and scleroglucans. The use of charged, e.g.
  • electrostatically charged and/or sulphated polysaccharides is preferred, as is the use of marine polysaccharides, in particular carageenans, and alginates, especially carageenans.
  • Carageenans are used below as representative polysaccharide gelling agents.
  • the carageenan family which includes iota- and kappa-carageenans, is a family of linear sulphated polysaccharides produced from red algae.
  • the repeating disaccharide unit in kappa-carrageenan is ⁇ -D-galactose-4-sulphate and 3,6-anhydro- ⁇ -D-galactose, while that in iota-carrageenan is ⁇ -D-galactose-4-sulphate and 3,6-anhydro- ⁇ -D-galactose-2-sulphate.
  • Both kappa- and iota-carrageenans are used in food preparations.
  • the carrageenans are used as stabilisers, emulsifiers, gelling agents and fat replacers.
  • Both iota and kappa carrageenans form salt- or cold-setting reversible gels in an aqueous environment. Coil-helix transition and aggregation of helices form the gel network. Kappa-carrageenan has binding sites for specific monovalent cations, resulting in gel formation with decreasing shear and elastic moduli in the order Cs + >K + >>Na + >Li + . As a rule, an increasing salt concentration enhances the elastic modulus and the setting and melting temperatures of a kappa-carrageenan gel.
  • water-soluble potassium, rubidium, or cesium compounds, particularly potassium compounds, and particularly naturally occurring compounds e.g.
  • salts is preferred when kappa-carrageenan is used according to the invention, e.g. at concentrations of up to 100 mM, more especially up to 50 mM.
  • a salt-dependent conformational transition is also found for iota-carrageenan.
  • the molecules are also known to undergo coil-helix transition with strong helix-stabilisation in the presence of multivalent cations, like Ca 2+ .
  • the use of water-soluble calcium, strontium, barium, iron or aluminium compounds, especially calcium compounds, and particularly naturally occurring compounds (e.g. salts) is preferred when iota-carrageenan is used according to the invention, e.g. at concentrations of up to 100 mM.
  • the polysaccharide gelling agents used according to the invention will typically have weight average molecular weights of 5 kDa to 2 MDa, preferably 10 kDa to 1 MDa, most preferably 100 kDa to 900 kDa, particularly 400 to 800 kDa. They will typically be used at concentrations of 0.01 to 5% wt, preferably 0.1 to 1.5% wt., particularly 0.2 to 1% wt in the aqueous phase. Where mono or multivalent cations, typically group 1 or group 2 metal ions, are included in the aqueous phase, this will typically be at concentrations in the range 2.5 to 100 mM, particularly 5 to 50 mM.
  • emulsifiers emulsion stabilizers
  • pH modifiers emulsion modifiers
  • viscosity modifiers sweeteners
  • sweeteners fillers
  • vitamins e.g. vitamin C, thiamine, riboflavin, niacin, vitamin B6, vitamin B12, folacin, panthotenic acid
  • minerals e.g. a lipophilic antioxidant
  • vitamins which may be present in the oil phase are vitamin A, vitamin D and vitamin K.
  • Such further components are used widely in the food, pharmaceutical and nutraceutical industries.
  • the use of cellulose derivatives e.g. hydroxy methyl propyl cellulose
  • emulsion stabilizers is especially preferred.
  • the pH of the aqueous phase of the emulsion is preferably in the range 2 to 9, particularly 3 to 7.5.
  • the aqueous phase preferably has a gelling temperature in the range 10 to 30° C., more preferably 15 to 28° C., and a melting temperature in the range 20 to 80° C., more preferably 24 to 60° C., especially 28 to 50° C.
  • a sweetener is included in the aqueous phase, this will typically be selected from natural sweeteners such as sucrose, fructose, glucose, reduced glucose, maltose, xylitol, maltitol, sorbitol, mannitol, lactitol, isomalt, erythritol, polyglycitol, polyglucitol and glycerol and artificial sweeteners such as aspartame, acesulfame-K, neotame, saccharine, sucralose.
  • natural sweeteners such as sucrose, fructose, glucose, reduced glucose, maltose, xylitol, maltitol, sorbitol, mannitol, lactitol, isomalt, erythritol, polyglycitol, polyglucitol and glycerol
  • artificial sweeteners such as aspartame, acesulfam
  • the emulsion preferably has an oil content of 1 to 90% wt, especially 5 to 80% wt, more especially 20 to 75% wt.
  • the emulsion may be dried to reduce the water content, e.g. to 0.01 to 50% wt, preferably 0.1 to 40% wt, especially 0.5 to 30% wt.
  • the aqueous phase even after any drying step, will constitute at least 10% wt., more preferably at least 20% wt., especially at least 30% wt., particularly at least 40% wt. of the emulsion “residue”.
  • the emulsion is dried, e.g.
  • the discontinuous nature of the oil phase is maintained even though the water content of the emulsion residue may be extremely low.
  • a dried gelled emulsion it is preferred that it still contains a continuous gel network phase, e.g. as detectable by electron microscopy.
  • physiologically active agents examples include for example analgenics (such as paracetamol and acetyl salicylic acid), and antihistamines.
  • the overall capsule weight will be 0.25 to 3 g, especially 0.5 to 2.5 g, more especially 0.75 to 2 g.
  • the invention provides the use of an oil-in-water emulsion, the aqueous phase whereof is gelled, for the manufacture of an orally administrable chewable pharmaceutical or nutraceutical capsule in which said emulsion or a dried residue thereof is encapsulated, said capsule being for use in administration of a physiologically beneficial agent in oil form, e.g. a fatty acid ester, a free fatty acid or a lipid soluble agent dissolved in an oil.
  • a physiologically beneficial agent in oil form e.g. a fatty acid ester, a free fatty acid or a lipid soluble agent dissolved in an oil.
  • the invention provides a method of treatment of a human by oral administration of an effective amount of an active agent in oil form or dissolved in an oil, the improvement comprising administering said active agent in a chewable capsule according to the invention.
  • the method may thus typically be a method of treatment of a disease or ailment (e.g. pain), a method of nutritional supplementation (e.g. with a triglyceride) or a method of reducing weight.
  • Emulsion formation may be effected by conventional techniques, however emulsification under a non-oxidizing gas, e.g. nitrogen, is preferred.
  • a non-oxidizing gas e.g. nitrogen
  • the components for the emulsion are preferably degassed before use and coating or capsule filling is also preferably effected under a non-oxidizing gas, e.g. nitrogen.
  • the capsules according to the invention may be prepared for example by filling the emulsion (before, during or after gelling) into a preformed capsule shell, or by coating preformed emulsion masses, e.g. by forming a gelled emulsion sheet, cutting capsule cores from it and coating them, or by fragmenting a gelled emulsion and filling the fragments into preformed shells or by compacting them into “cores” and coating such cores.
  • the emulsion need not be encapsulated.
  • Such unencapsulated gelled emulsions form a further aspect of the invention.
  • the invention provides an orally administrable composition comprising an oil-in-water emulsion in which the aqueous phase is gelled, or an oil droplet-containing dried residue of such an emulsion.
  • the capsules and compositions according to the invention contain a citrus flavour (e.g. orange or lemon oil) in order to mask any remaining oil taste on chewing. It is also particularly preferred that the capsules or compositions according to the invention contain xylitol, e.g. as 0.5 to 50% wt., preferably 1 to 40% wt., e.g. 15 to 40% wt., in order to mask both taste and mouth feel. In both cases these may be in the shell, the aqueous phase or the oil phase (e.g. as a water-in-oil-in water emulsion), or two or more thereof; however inclusion in the shell and/or the aqueous phase will generally be sufficient.
  • a citrus flavour e.g. orange or lemon oil
  • xylitol e.g. as 0.5 to 50% wt., preferably 1 to 40% wt., e.g. 15 to 40% wt.
  • Dose units of the compositions of the invention are preferably individually packaged in air-tight containers, e.g. a sealed wrapper or more preferably a blister of a blister pack.
  • the invention provides a package comprising an air-tight compartment containing one dose unit of a composition according to the invention.
  • the packages according to the invention are preferably in the form of blister packs containing at least two dose units, e.g. 2 to 100, preferably 6 to 30.
  • a blister pack as is well known, usually comprises a plastic sheet base having moulded indentations or trays in which the item to be packed is placed. The pack is normally sealed with a foil, generally metal or a metal/plastic laminate, generally by heating the areas between the indentations or trays.
  • the packages according to the invention are preferably filled under a non-oxidising gas atmosphere (e.g. nitrogen) or are flushed with such a gas before sealing.
  • a non-oxidising gas atmosphere e.g. nitrogen
  • the dose units of the emulsion may be formed for example by moulding, extrusion or cutting or the like.
  • the dose units are preferably in tablet or lozenge form; however for child use they may conveniently be presented in child-friendly form, e.g. geometric shapes such as rods, strips and tubes, or animal, doll, or vehicle shapes, for example the shape of a popular cartoon character.
  • Sorbitol 50% wt.
  • Lemon flavour 0.15% wt. Yellow color: 0.1% wt.
  • the gelatin is added to the water and allowed to swell for 30 min.
  • the gelatin solution is then heated to 60° C. under continuous stirring for 45 min.
  • the sorbitol is then added to the solution and allowed to dissolve under stirring for 30-60 min.
  • the flavour and color are then added while stirring.
  • the solution is mixed for 30 min before stirring is stopped and the solution is left for 30 min.
  • the resultant solution is degassed under vacuum to remove air bubbles. 0.02% wt. lecithin is added to this solution.
  • Marine oil e.g. commercially available fish liver oil
  • 0.15% wt. lemon flavour is mixed with 0.15% wt. lemon flavour.
  • the marine oil and the aqueous solution are emulsified in a weight ratio of 1:2 at 45-50° C. using an ultra turrax.
  • the emulsion is smooth, soft cores are produced by moulding and left to gel for 30 min at 22° C.
  • the cores are dried to reduce the content of water to approximately 15% wt. and then coated with a sorbitol solution comprising sorbitol (80% wt.), lemon flavour (0.15% wt.), yellow color (0.5% wt.) and water (ad 100% wt.).
  • the coating solution is preferably cured at 90-95° C. for 4 to 5 hours before application.
  • Coating is effected by dipping or panning at 40-45° C. Several layers of coating materials are added with drying between each layer until the composite layer is hard and brittle, and protective against rancidity of the core.
  • the emulsion is prepared as in Example 1 and filled into soft gel capsule shells (e.g. commercially available gelatin capsule shells) using a syringe.
  • soft gel capsule shells e.g. commercially available gelatin capsule shells
  • capsule shells comprise gelatin (40% wt.), glycerol (30% wt.), lemon flavour (0.15% wt.), yellow colour (0.5% wt.), and water (ad 100% wt.).
  • Sorbitol 14% wt.
  • Lemon flavour 0.15% wt. Yellow colour: 0.1% wt. 50% citric acid: 1% wt
  • the gelatin is added to the water and allowed to swell for 30 min.
  • the gelatin solution is then heated to 60° C. under continuous stirring for 45 min.
  • the xylitol and sorbitol is then added to the solution and allowed to dissolve under stirring for 30-60 min.
  • the acid, flavour and colour are then added while stirring.
  • the solution is mixed for 30 min before stirring is stopped and the solution is left for 30 min.
  • the resultant solution is degassed under vacuum to remove air bubbles.
  • Marine oil e.g. commercially available fish liver oil
  • 0.15% wt. lemon flavour is mixed with 0.15% wt. lemon flavour.
  • the marine oil and the aqueous solution are emulsified in a weight ratio of 1:2 at 45-50° C. using an ultra turrax.
  • the emulsion is smooth, soft cores are produced by moulding and left to gel for 60 min at 22° C.
  • the cores are dried to reduce the content of water to approximately 10% wt. and then coated with a sorbitol solution comprising sorbitol (80% wt.), lemon flavour (0.15% wt.), yellow colour (0.5% wt.) and water (ad 100% wt.).
  • the coating solution is preferably cured at 90-95° C. for 4 to 5 hours before application.
  • Coating is effected by dipping or panning at 40-45° C. Several layers of coating materials are added with drying between each layer until the composite layer is hard and brittle, and protective against rancidity of the core.
  • Sorbitol 14% wt.
  • Lemon flavour 0.15% wt. Yellow colour: 0.1% wt. 50% citric acid: 1% wt
  • the gelatin is added to the water and allowed to swell for 30 min.
  • the gelatin solution is then heated to 60° C. under continuous stirring for 45 min.
  • the xylitol and sorbitol is then added to the solution and allowed to dissolve under stirring for 30-60 min.
  • the acid, flavour and colour are then added while stirring.
  • the solution is mixed for 30 min before stirring is stopped and the solution is left for 30 min.
  • the resultant solution is degassed under vacuum to remove air bubbles.
  • Olive oil e.g. commercially available Ybarra oil
  • Olive oil is mixed with 0.15% wt. lemon flavour.
  • the oil and the aqueous solution are emulsified in a weight ratio of 1:2 at 45-50° C. using an ultra turrax.
  • the emulsion is smooth, soft cores are produced by moulding and left to gel for 60 min at 22° C.
  • the cores are dried to reduce the content of water to approximately 10% wt. and then coated with a sorbitol solution comprising sorbitol (80% wt.), lemon flavour (0.15% wt.), yellow colour (0.5% wt.) and water (ad 100% wt.).
  • the coating solution is preferably cured at 90-95° C. for 4 to 5 hours before application.
  • Coating is effected by dipping or panning at 40-45° C. Several layers of coating materials are added with drying between each layer until the composite layer is hard and brittle to protect the core.
  • Sorbitol 14% wt.
  • Lemon flavour 0.15% wt. Yellow colour: 0.1% wt. 50% citric acid: 1% wt
  • the gelatin is added to the water and allowed to swell for 30 min.
  • the gelatin solution is then heated to 60° C. under continuous stirring for 45 min.
  • the xylitol and sorbitol is then added to the solution and allowed to dissolve under stirring for 30-60 min.
  • the acid, flavour and colour are then added while stirring.
  • the solution is mixed for 30 min before stirring is stopped and the solution is left for 30 min.
  • the resultant solution is degassed under vacuum to remove air bubbles.
  • Rapeseed oil (Landlord REMA 1000) is mixed with 0.15% wt. lemon flavour.
  • the oil and the aqueous solution are emulsified in a weight ratio of 1:2 at 45-50° C. using an ultra turrax.
  • the emulsion is smooth, soft cores are produced by moulding and left to gel for 60 min at 22° C.
  • the cores are dried to reduce the content of water to approximately 10% wt. and then coated with a sorbitol solution comprising sorbitol (80% wt.), lemon flavour (0.15% wt.), yellow colour (0.5% wt.) and water (ad 100% wt.).
  • the coating solution is preferably cured at 90-95° C. for 4 to 5 hours before application.
  • Coating is effected by dipping or panning at 40-45° C. Several layers of coating materials are added with drying between each layer until the composite layer is hard and brittle to protect the core.
  • Kappa-carrageenan 0.5% wt
  • Sorbitol 14% wt.
  • Lemon flavour 0.15% wt.
  • Yellow colour 0.1% wt.
  • the kappa-carrageenan and fish gelatin is added to the water and allowed to swell for 30 min. The mixture is then heated to 90° C. under continuous stirring for 45 min. The xylitol and sorbitol is then added to the solution and allowed to dissolve under stirring for 30-60 min at 70° C. The flavour and colour are then added while stirring. The solution is mixed for 30 min before stirring is stopped and the solution is left for 30 min. The resultant solution is degassed under vacuum to remove air bubbles.
  • Marine oil e.g. commercially available fish liver oil
  • 0.15% wt. lemon flavour is mixed with 0.15% wt. lemon flavour.
  • the marine oil and the aqueous solution are emulsified in a weight ratio of 1:2 at 45-50° C. using an ultra turrax.
  • the emulsion is smooth, soft cores are produced by moulding and left to gel for 12 hours at 4° C.
  • the cores are dried at room temperature to reduce the content of water to approximately 10% wt. and then coated with a sorbitol solution comprising sorbitol (80% wt.), lemon flavour (0.15% wt.), yellow colour (0.5% wt.) and water (ad 100% wt.).
  • the coating solution is preferably cured at 90-95° C. for 4 to 5 hours before application.
  • Sorbitol 14% wt.
  • the gellan is added to the water and the mixture is then heated to 95° C. under continuous stirring for 30 min.
  • the xylitol and sorbitol is then added to the solution and allowed to dissolve under stirring for 30-60 min at 70° C.
  • the solution is mixed for 30 min before stirring is stopped and the solution is left for 30 min.
  • the resultant solution is degassed under vacuum to remove air bubbles.
  • Marine oil e.g. commercially available fish liver oil
  • 0.15% wt. lemon flavour is mixed with 0.15% wt. lemon flavour.
  • the marine oil and the aqueous solution are emulsified in a weight ratio of 1:2 at 60° C. using an ultra turrax.
  • CaCl 2 is added to a final concentration of 15 mM and soft cores are produced by moulding and left to gel for 180 min at 4° C.
  • the cores are dried at room temperature to reduce the content of water to approximately 10% wt. and then coated with a sorbitol solution comprising sorbitol (80% wt.), lemon flavour (0.15% wt.), yellow colour (0.5% wt.) and water (ad 100% wt.).
  • the coating solution is preferably cured at 90-95° C. for 4 to 5 hours before application.
  • Sorbitol 14% wt.
  • the gelatin is added to the water and allowed to swell for 30 min.
  • the gelatin solution is then heated to 60° C. under continuous stirring for 45 min.
  • the acid, xylitol and sorbitol is then added to the solution and allowed to dissolve under stirring for 30-60 min.
  • the flavour and colour are then added while stirring.
  • the solution is mixed for 30 min before stirring is stopped and the solution is left for 30 min.
  • the resultant solution is degassed under vacuum to remove air bubbles.
  • Olive oil is mixed with 0.15% wt. lemon flavour.
  • the olive oil and the aqueous solution are emulsified in a weight ratio of 1:2 at 60° C. using an ultra turrax.
  • an ultra turrax When the emulsion is smooth paracetamol powder is mixed into the emulsion with a ultra turrax and soft cores are produced by moulding and left to gel for 180 min at 20° C.
  • the cores are dried at room temperature to reduce the content of water to approximately 10% wt. and then coated with a sorbitol solution comprising sorbitol (80% wt.), lemon flavour (0.15% wt.), yellow colour (0.5% wt.) and water (ad 100% wt.).
  • Coating is effected by dipping or panning at 40-45° C. Several layers of coating materials are added with drying between each layer until the composite layer is hard and brittle to protect the core.
  • Sorbitol 14% wt.
  • Lemon flavour 0.15% wt.
  • Yellow colour 0.1% wt.
  • the alginate is added to the water and dissolved under continuous stirring at room temperature for 6 hours.
  • the xylitol and sorbitol is then added to the solution and allowed to dissolve under stirring for 30-60 min at 70° C.
  • the solution is cooled to room temperature and flavour and colour is added.
  • the resultant solution is degassed under vacuum to remove air bubbles.
  • Marine oil e.g. commercially available fish liver oil
  • 0.15% wt. lemon flavour is mixed with 0.15% wt. lemon flavour.
  • the marine oil and the aqueous solution are emulsified in a weight ratio of 1:2 at room temperature using an ultra turrax.
  • the CaCO 3 and GDL powders are added (one by one) and mixed into the emulsion by the ultra turrax.
  • Soft cores are produced by moulding and left to gel for 24 hours at room temperature. The cores are dried at room temperature to reduce the content of water to approximately 10% wt. and then coated with a sorbitol solution comprising sorbitol (80% wt.), lemon flavour (0.15% wt.), yellow colour (0.5% wt.) and water (ad 100% wt.).
  • the coating solution is preferably cured at 90-95° C. for 4 to 5 hours before application.
  • Coating is effected by dipping or panning at 40-45° C. Several layers of coating materials are added with drying between each layer until the composite layer is hard and brittle to protect the core.
  • Sorbitol 14% wt.
  • Lemon flavour 0.15% wt.
  • Yellow colour 0.1% wt.
  • the alginate is added to the water and dissolved under continuous stirring at room temperature for 6 hours.
  • the xylitol and sorbitol is then added to the solution and allowed to dissolve under stirring for 30-60 min at 70° C.
  • the solution is cooled to room temperature and flavour and colour is added.
  • the resultant solution is degassed under vacuum to remove air bubbles.
  • Marine oil e.g. commercially available fish liver oil
  • 0.15% wt. lemon flavour is mixed with 0.15% wt. lemon flavour.
  • the marine oil and the aqueous solution are emulsified in a weight ratio of 1:2 at room temperature using an ultra turrax.
  • the CaSO 4 and tetrasodiumpyrophosphate powders are added (one by one) and mixed into the emulsion by the ultra turrax.
  • Soft cores are produced by moulding and left to gel for 24 hours at room temperature. The cores are dried at room temperature to reduce the content of water to approximately 10% wt. and then coated with a sorbitol solution comprising sorbitol (80% wt.), lemon flavour (0.15% wt.), yellow colour (0.5% wt.) and water (ad 100% wt.).
  • Coating is effected by dipping or panning at 40-45° C. Several layers of coating materials are added with drying between each layer until the composite layer is hard and brittle to protect the core.
  • Sorbitol 14% wt.
  • Lemon flavour 0.15% wt. Yellow colour: 0.1% wt. 50% citric acid: 1% wt
  • Vitamin C ascorbic acid: 10 g
  • the gelatin is added to the water and allowed to swell for 30 min.
  • the gelatin solution is then heated to 70° C. under continuous stirring for 45 min.
  • the xylitol and sorbitol is then added to the solution and allowed to dissolve under stirring for 30-60 min.
  • the acid, flavour and colour are then added while stirring.
  • the temperature is lowered to 50° C. and the vitamin C powder is added to the solution.
  • the solution is mixed for 30 min before stirring is stopped and the solution is left for 30 min.
  • Marine oil e.g. commercially available fish liver oil
  • 0.15% wt. lemon flavour is mixed with 0.15% wt. lemon flavour.
  • the marine oil and the aqueous solution are emulsified in a weight ratio of 1:2 at 40-45° C. using an ultra turrax.
  • the resultant emulsion is degassed under vacuum to remove air bubbles.
  • soft cores are produced by moulding and left to gel for 60 min at 22° C.
  • the cores are dried to reduce the content of water to approximately 10% wt. and then coated with a sorbitol solution comprising sorbitol (80% wt.), lemon flavour (0.15% wt.), yellow colour (0.5% wt.) and water (ad 100% wt.).
  • the coating solution is preferably cured at 90-95° C. for 4 to 5 hours before application.
  • Coating is effected by dipping or panning at 40-45° C. Several layers of coating materials are added with drying between each layer until the composite layer is hard and brittle, and protective against rancidity of the core.
  • the emulsion is prepared as in Example 1 and filled into an animal shape mould using a syringe. The shapes are then sealed into a blister pack.
  • the uncoated emulsion cores of Examples 1, 2 and 4 to 11 are filled into plastic blister pack trays over which a plastic/metal foil laminate is heat sealed.

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