Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B4/00—Preservation of meat, sausages, fish or fish products
  • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
• • A—HUMAN NECESSITIES
  • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
  • A22C—PROCESSING MEAT, POULTRY, OR FISH
  • A22C13/00—Sausage casings
  • A22C13/0013—Chemical composition of synthetic sausage casings
  • A22C13/0016—Chemical composition of synthetic sausage casings based on proteins, e.g. collagen
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L29/284—Gelatin; Collagen
• • 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
  • A61K9/00—Medicinal preparations characterised by special physical form
  • A61K9/48—Preparations in capsules, e.g. of gelatin, of chocolate
  • A61K9/4883—Capsule finishing, e.g. dyeing, aromatising, polishing

Definitions

• the present invention relates to light-resistant, opaque and, if appropriate, colored products made from gelatin and to processes for producing the same.
• the coloring of pharmaceuticals is a safety-relevant factor in several respects.
• the color has the purpose already in the manufacturing process to prevent mix-ups and intermixing, or to make it immediately visible.
• it serves the consumer as a distinguishing criterion for the medication he takes daily and, if necessary, at different times of the day.
• a psycho-somatic acceptance is discussed for the coloring, because colored preparations look more confidence-inspiring and are taken by the patient without reservation. There has thus long been a need to dye medicines in order to increase the safety of therapy.
• the object of the invention is to develop light-resistant, opaque and, if appropriate, colored products made of gelatin which, even when using the mostly light-sensitive natural or synthesized nature-identical dyes, have adequate color stability.
• the object of the invention was furthermore to limit the addition of dyes and color pigments to a minimum and yet to obtain good-looking gelatin capsules.
• fats, fatty oils and / or fat derivatives according to the invention results in a more or less strong opacification of the gelatin products, so that the addition of conventional opacifying agents such as titanium dioxide or calcium carbonate is dispensed with in whole or in part ⁇ can be tet.
• the products according to the invention can be processed in the usual way to form coatings, foils, tubular foils, capsules or shaped bodies.
• they can contain flavors, spices and / or vitamins which have an astonishingly high stability in the products according to the invention.
• the present invention thus initially relates to light-resistant, opaque and, if appropriate, colored products made from gelatin, which are characterized in that they contain a dispersion of fat, fatty oils and / or fat derivatives in the capsule shell and, if appropriate, light-sensitive colorants distributed therein substances included.
• Naturally occurring natural or synthesized nature-identical dyes are preferably used as light-sensitive dyes, since these are mostly classified as harmless to health.
• the increased color stability is observed in particular in the case of the fat-soluble dyes.
• water-soluble dyes provided they have previously been distributed in fats, fatty oils and / or fat derivatives, are stabilized in the gelatin shell.
• the color-stabilizing effect must come about through the interaction of the gelatin shell and fat, fat oil and / or fat derivative, since the same light-sensitive dyes dispersed in fats, fat oils and / or fat derivatives are destroyed by the influence of light when the color dispersions are open Exposed to light.
• Another object of the present invention is the process for the production of opaque and optionally colored products from gelatin, which is characterized in that fats, fatty oils and / or fat derivatives, which may contain light-sensitive dyes distributed therein, with a usual warm gelatin brew from gelatin, water and optionally glycerol, sugar and / or sorbitol are mixed homogeneously and cooled.
• the invention concerns the use of fats, fatty oils and / or fat derivatives, optionally containing dispersed therein light-sensitive dyes, for the production of light-stable ⁇ opakêt and optionally dyed products of gelatin.
• These natural dyes can be isolated from natural substances or chemically synthesized. They are partly fat and partly water-soluble.
• ⁇ -carotene is marketed as a fat dispersion.
• ß-Carotene is present in microcrystalline form as a stabilized dispersion in hardened peanut oil. This dispersion is decolorized from brick red to light yellow within a very short period of time when it is left open in the air, and after just a few days.
• ⁇ -carotene is also marketed in powder form as a water-soluble material and this material also fades in the air in a short time when exposed to light.
• gelatin is mixed with water, optionally with the addition of • plasticizers such as glycerol, sugar and / or sorbitol, zen air bubbles marmol ⁇ in the vacuum vessel at 60 to 80 C ⁇ .
• the fat, the fatty oil or fat derivative is homogeneously stirred into this gelatin stock.
• a light-sensitive dye it is first dissolved or dispersed in the fat or oil and introduced into the gelatin brew in this form.
• the products made of gelatin are made from this gelatin brew in a manner known per se.
• Suitable fats, fatty oils and / or fat derivatives are practically all naturally occurring and partially hydrogenated or synthetic fats and / or oils or corresponding fat derivatives, provided they are physiologically harmless.
• the amount of fat or oil components in the gelatin brew can be varied from 0.1 to 25%. Amounts of 1 to 10% are preferably used.
• the products according to the invention can be used as immersion compositions, e.g. for long-life sausages that were previously colored with pigments. They are also suitable as gelatin films for covering high-quality chocolates in receipts.
• films, tubular films, capsules or shaped bodies of any other kind can be produced therefrom, for example for packaging food and for protecting food preparations.
• thermoplastic material Since it is a thermoplastic material, it can also first be shaped as granules, which are melted and processed if necessary, for example for glazing preparations such as pies, pies etc. Completely shaped blanks can also be produced and placed or glued onto food and food preparations. Furthermore, it is possible to use these products as a thermoplastic printing ink for direct printing and stamping of foods and food preparations.
• Tubular films made from products according to the invention can be used for packaging foods which are intended for consumption, for example for ready-to-cook packaged, portioned ready-made soups or ready-to-eat meals. The films can be used for packaging preparations such as soups or sauces, the sensitive aromatic substances required to round off the taste preferably being incorporated into the film and thereby stabilized.
• a particular advantage of films made from products according to the invention is that they are heat-sealable.
• gelatin products according to the invention and the process for their preparation are explained in more detail in the examples below.
• Example 6 20 kg of a premix consisting of 4 kg of Annatto and 16 kg of a lard-like triglyceride mixture are added to 180 kg of the gelatin stock according to Example 1. It is used to produce red-orange gelatin capsules with long-term color stability.
• Example 6 20 kg of a premix consisting of 4 kg of Annatto and 16 kg of a lard-like triglyceride mixture are added to 180 kg of the gelatin stock according to Example 1. It is used to produce red-orange gelatin capsules with long-term color stability.
• Example 6 20 kg of a premix consisting of 4 kg of Annatto and 16 kg of a lard-like triglyceride mixture are added to 180 kg of the gelatin stock according to Example 1. It is used to produce red-orange gelatin capsules with long-term color stability.
• Example 6 20 kg of a premix consisting of 4 kg of Annatto and 16 kg of a lard-like triglyceride mixture are added
• Example 9 1000 g of a solution of 200 g of gelatin in 600 g of water and 200 g of glycerol are added to 100 g of melted, hardened coconut fat, and the mixture is stirred and homogenized. The solution is solidified and dried as a film. The film, which contains about 10% moisture under normal conditions, can be used for food packaging. It is thermoplastic and heat sealable.
• Example 9 1000 g of a solution of 200 g of gelatin in 600 g of water and 200 g of glycerol are added to 100 g of melted, hardened coconut fat, and the mixture is stirred and homogenized. The solution is solidified and dried as a film. The film, which contains about 10% moisture under normal conditions, can be used for food packaging. It is thermoplastic and heat sealable. Example 9
• the product of Examples 6, 7 and 8 can also be dried as granules and processed into films, tubes and moldings by the known, suitable technical processes.
• the film produced according to Examples 6 to 10 is cut into shapes, e.g. Trademarks or letters, manufactured and used for food labeling.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Health & Medical Sciences (AREA)
• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Zoology (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Medicinal Chemistry (AREA)
• Pharmacology & Pharmacy (AREA)
• Epidemiology (AREA)
• Animal Behavior & Ethology (AREA)
• General Health & Medical Sciences (AREA)
• Public Health (AREA)
• Veterinary Medicine (AREA)
• Wood Science & Technology (AREA)
• Nutrition Science (AREA)
• Dispersion Chemistry (AREA)
• Medicinal Preparation (AREA)
• General Preparation And Processing Of Foods (AREA)

Priority Applications (1)

Applications Claiming Priority (2)

Publications (1)

Family

ID=6276677

Family Applications (1)

Country Status (8)

Cited By (6)

Families Citing this family (2)

Citations (4)

Family Cites Families (1)

• 1985
  • 1985-07-25 DE DE19853526546 patent/DE3526546A1/de not_active Withdrawn
• 1986
  • 1986-07-21 CH CH2904/86A patent/CH671697A5/de not_active IP Right Cessation
  • 1986-07-23 EP EP86904806A patent/EP0232343A1/de not_active Withdrawn
  • 1986-07-23 AU AU61456/86A patent/AU6145686A/en not_active Abandoned
  • 1986-07-23 WO PCT/EP1986/000434 patent/WO1987000429A1/de not_active Ceased
  • 1986-07-25 ZA ZA865550A patent/ZA865550B/xx unknown
  • 1986-07-25 FR FR8610940A patent/FR2585247B1/fr not_active Expired
• 1987
  • 1987-03-12 DK DK128087A patent/DK128087A/da not_active Application Discontinuation

Patent Citations (4)

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