WO2009045022A2 - Edible film - Google Patents
Edible film Download PDFInfo
- Publication number
- WO2009045022A2 WO2009045022A2 PCT/KR2008/005698 KR2008005698W WO2009045022A2 WO 2009045022 A2 WO2009045022 A2 WO 2009045022A2 KR 2008005698 W KR2008005698 W KR 2008005698W WO 2009045022 A2 WO2009045022 A2 WO 2009045022A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- starch
- edible film
- film according
- acid
- group
- Prior art date
Links
- 229920002472 Starch Polymers 0.000 claims abstract description 108
- 235000019698 starch Nutrition 0.000 claims abstract description 108
- 239000008107 starch Substances 0.000 claims abstract description 91
- 239000000203 mixture Substances 0.000 claims abstract description 61
- 229920000881 Modified starch Polymers 0.000 claims abstract description 49
- 235000019426 modified starch Nutrition 0.000 claims abstract description 48
- 229920003169 water-soluble polymer Polymers 0.000 claims abstract description 38
- 239000004368 Modified starch Substances 0.000 claims abstract description 37
- 239000003814 drug Substances 0.000 claims abstract description 29
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 24
- 206010006326 Breath odour Diseases 0.000 claims abstract description 13
- 238000009472 formulation Methods 0.000 claims abstract description 12
- 229940079593 drug Drugs 0.000 claims abstract description 7
- -1 sucrose fatty acid esters Chemical class 0.000 claims description 28
- 108090000790 Enzymes Proteins 0.000 claims description 17
- 102000004190 Enzymes Human genes 0.000 claims description 17
- 229940088598 enzyme Drugs 0.000 claims description 17
- 239000000413 hydrolysate Substances 0.000 claims description 17
- 235000010987 pectin Nutrition 0.000 claims description 17
- 229920001277 pectin Polymers 0.000 claims description 17
- 239000001814 pectin Substances 0.000 claims description 17
- 235000013808 oxidized starch Nutrition 0.000 claims description 16
- 239000001254 oxidized starch Substances 0.000 claims description 16
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 15
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 15
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 14
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 14
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 235000003599 food sweetener Nutrition 0.000 claims description 12
- 239000003765 sweetening agent Substances 0.000 claims description 12
- 108010010803 Gelatin Proteins 0.000 claims description 11
- 239000004373 Pullulan Substances 0.000 claims description 11
- 229920001218 Pullulan Polymers 0.000 claims description 11
- 239000000284 extract Substances 0.000 claims description 11
- 239000008273 gelatin Substances 0.000 claims description 11
- 229920000159 gelatin Polymers 0.000 claims description 11
- 229940014259 gelatin Drugs 0.000 claims description 11
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- 235000011852 gelatine desserts Nutrition 0.000 claims description 11
- 239000004014 plasticizer Substances 0.000 claims description 11
- 235000019423 pullulan Nutrition 0.000 claims description 11
- 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 claims description 10
- 239000003995 emulsifying agent Substances 0.000 claims description 10
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- 239000000945 filler Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 8
- INVGWHRKADIJHF-UHFFFAOYSA-N Sanguinarin Chemical compound C1=C2OCOC2=CC2=C3[N+](C)=CC4=C(OCO5)C5=CC=C4C3=CC=C21 INVGWHRKADIJHF-UHFFFAOYSA-N 0.000 claims description 8
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 8
- 239000000194 fatty acid Substances 0.000 claims description 8
- 229930195729 fatty acid Natural products 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
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- 239000002253 acid Substances 0.000 claims description 7
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- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
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- CGIGDMFJXJATDK-UHFFFAOYSA-N indomethacin Chemical compound CC1=C(CC(O)=O)C2=CC(OC)=CC=C2N1C(=O)C1=CC=C(Cl)C=C1 CGIGDMFJXJATDK-UHFFFAOYSA-N 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- BNRNXUUZRGQAQC-UHFFFAOYSA-N sildenafil Chemical compound CCCC1=NN(C)C(C(N2)=O)=C1N=C2C(C(=CC=1)OCC)=CC=1S(=O)(=O)N1CCN(C)CC1 BNRNXUUZRGQAQC-UHFFFAOYSA-N 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- AHOUBRCZNHFOSL-UHFFFAOYSA-N 3-(1,3-benzodioxol-5-yloxymethyl)-4-(4-fluorophenyl)piperidine Chemical compound C1=CC(F)=CC=C1C1C(COC=2C=C3OCOC3=CC=2)CNCC1 AHOUBRCZNHFOSL-UHFFFAOYSA-N 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 235000011187 glycerol Nutrition 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 239000002184 metal Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 4
- SPCKHVPPRJWQRZ-UHFFFAOYSA-N 2-benzhydryloxy-n,n-dimethylethanamine;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O.C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 SPCKHVPPRJWQRZ-UHFFFAOYSA-N 0.000 claims description 4
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 claims description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 4
- OJIYIVCMRYCWSE-UHFFFAOYSA-M Domiphen bromide Chemical compound [Br-].CCCCCCCCCCCC[N+](C)(C)CCOC1=CC=CC=C1 OJIYIVCMRYCWSE-UHFFFAOYSA-M 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 4
- FCEXWTOTHXCQCQ-UHFFFAOYSA-N Ethoxydihydrosanguinarine Natural products C12=CC=C3OCOC3=C2C(OCC)N(C)C(C2=C3)=C1C=CC2=CC1=C3OCO1 FCEXWTOTHXCQCQ-UHFFFAOYSA-N 0.000 claims description 4
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 4
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 claims description 4
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 4
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 4
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- 238000010306 acid treatment Methods 0.000 claims description 4
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- 239000003242 anti bacterial agent Substances 0.000 claims description 4
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- FUWUEFKEXZQKKA-UHFFFAOYSA-N beta-thujaplicin Chemical compound CC(C)C=1C=CC=C(O)C(=O)C=1 FUWUEFKEXZQKKA-UHFFFAOYSA-N 0.000 claims description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims description 4
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- ZAFYATHCZYHLPB-UHFFFAOYSA-N zolpidem Chemical compound N1=C2C=CC(C)=CN2C(CC(=O)N(C)C)=C1C1=CC=C(C)C=C1 ZAFYATHCZYHLPB-UHFFFAOYSA-N 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
- A61K8/64—Proteins; Peptides; Derivatives or degradation products thereof
- A61K8/65—Collagen; Gelatin; Keratin; Derivatives or degradation products thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/79—Fixation, conservation, or encapsulation of flavouring agents in the form of films
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/02—Cosmetics or similar toiletry preparations characterised by special physical form
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- A—HUMAN NECESSITIES
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
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- A—HUMAN NECESSITIES
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- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
- A61K8/731—Cellulose; Quaternized cellulose derivatives
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- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
- A61K8/732—Starch; Amylose; Amylopectin; Derivatives thereof
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- A—HUMAN NECESSITIES
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- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
- A61K8/733—Alginic acid; Salts thereof
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
- A61K8/737—Galactomannans, e.g. guar; Derivatives thereof
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L1/00—Compositions of cellulose, modified cellulose or cellulose derivatives
- C08L1/08—Cellulose derivatives
- C08L1/26—Cellulose ethers
- C08L1/28—Alkyl ethers
- C08L1/284—Alkyl ethers with hydroxylated hydrocarbon radicals
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/04—Starch derivatives, e.g. crosslinked derivatives
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/04—Starch derivatives, e.g. crosslinked derivatives
- C08L3/06—Esters
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/04—Starch derivatives, e.g. crosslinked derivatives
- C08L3/08—Ethers
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/04—Starch derivatives, e.g. crosslinked derivatives
- C08L3/10—Oxidised starch
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
- C08L5/04—Alginic acid; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
- C08L5/06—Pectin; Derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
- C08L5/12—Agar or agar-agar, i.e. mixture of agarose and agaropectin; Derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L89/00—Compositions of proteins; Compositions of derivatives thereof
- C08L89/04—Products derived from waste materials, e.g. horn, hoof or hair
- C08L89/06—Products derived from waste materials, e.g. horn, hoof or hair derived from leather or skin, e.g. gelatin
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2303/04—Starch derivatives
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L1/00—Compositions of cellulose, modified cellulose or cellulose derivatives
- C08L1/02—Cellulose; Modified cellulose
- C08L1/04—Oxycellulose; Hydrocellulose, e.g. microcrystalline cellulose
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/02—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group
Definitions
- the present invention relates to an edible film composition and an edible film comprising a waxy starch hydrolysate, a modified starch and a water-soluble polymer.
- an edible film is based on a water-soluble polymer such as pullulan, sodium alginate, pectin, gelatin, carrageenan, xanthan gum and locust bean gum, etc., and prepared by adding a plasticizer, an emulsifier, a sweetener, an acidulant, a flavoring and other additives thereto.
- a water-soluble polymer such as pullulan, sodium alginate, pectin, gelatin, carrageenan, xanthan gum and locust bean gum, etc.
- US Patent Application Publication No. 2005/0031675 discloses a soluble edible film using pullulan as a film forming material
- US Patent No. 6,656,493 discloses a water-soluble edible film comprising sodium alginate and maltodextrin
- US Patent No. 6,709,669, US Patent No. 7,132,113 and US Patent No. 6,419,903 disclose a soluble edible film prepared by using gelatin, an edible film comprising hydroxypropyl cellulose and a modified starch and an edible film comprising hydroxypropylmethyl cellulose and a pregelatinized starch, respectively.
- US Patent No. 6,528,088 discloses a film comprising a starch and a plasticizer
- JP Patent Application Publication No. 2005306960 discloses a soluble edible film comprising a modified high amylose starch and a modified normal starch, and a gelling agent.
- the edible film in US Patent No. 6,528,088 as described above uses a large quantity of plasticizers with high molecular weight starches and modified starches, and thus has an excessive foreign material sensation.
- the edible film in JP Patent Application Publication No. 2005306960 has excellent film formability by using a substrate for film forming, wherein a gelling agent or a plasticizer is added to a mixture of a modified high amylose starch and a modified and etherified starch or mal- todextrin.
- a gelling agent or a plasticizer is added to a mixture of a modified high amylose starch and a modified and etherified starch or mal- todextrin.
- it uses an excessive amount of high molecular weight materials, and thus has the impaired solubility in the oral cavity and the remarkable feeling of slipperiness.
- Patent Application Publication No. 2005306960 as described above are not only aged in an aqueous solution at normal temperature to cause discomfort in work, but if they are stored in a tank for a long time, gel formed by aging closes a filter mesh or is included in the prepared film to cause a problem in quality of film.
- the present invention is intended to provide an edible film composition which may have an excellent film forming property, with being even orally dissolved in a short time, and an excellent feeling in oral cavity, and be prepared at low cost, and an edible film comprising the same.
- the present invention provides an edible film composition
- a waxy starch hydrolysate comprising a waxy starch hydrolysate, a modified starch and a water-soluble polymer, an edible film comprising the same and preparation processes thereof.
- the present edible film may not only have an excellent film forming property, solubility and feeling in the oral cavity, but also be easily prepared at low cost, and thus be usefully used as an oral cleanser or a bad breath remover for oral cleansing, and a soluble formulation on tongue for uptake of drug in the oral cavity.
- the present invention provides an edible film composition
- a waxy starch hydrolysate comprising a waxy starch hydrolysate, a modified starch and a water-soluble polymer, an edible film comprising the same.
- the waxy starch hydrolysate herein refers to a hydrolysate of a waxy starch.
- the waxy starch refers to a starch having higher amylopectin amount than an amylose amount, and refers to a starch comprising preferably 80% or more, more preferably 90% or more, of amylopectin.
- the waxy starch may be, but not limited to, a starch derived from one or more plants selected from the group consisting of, for example, rice, wheat, sweet potato, potato, corn and tapioca, and be easily obtained by genetic modification or hybridization.
- Said waxy starch hydrolysate may be formed by treating a waxy starch with an acid or an enzyme.
- the oxidized, etherified or esterified starch may be also subjected to an acid or enzyme treatment, or the acid or enzyme treated waxy starch be subjected to oxidation, etherification or esterification as well.
- Said acid treatment may be carried out by organic or inorganic acid treatment.
- the waxy starch may be hydrolyzed by treating it with an organic acid such as acetic acid, formic acid, citric acid and malic acid, or an inorganic acid such as hydrochloric acid, sulfuric acid and phosphoric acid.
- Said enzyme treatment may be carried out by one or more enzymes selected from the group consisting of, for example, alpha amylase, heat resistant alpha amylase, pullulanase, isoamylase, glucoamylase and beta amylase.
- the 20% solution of the waxy starch hydrolysate has a viscosity of 500 to
- the viscosity is measured by stirring 80% by weight of water and 20% by weight of the waxy starch hydrolysate, followed by using B type Brookfield viscometer at 4O 0 C.
- the modified starches refer to starches modified through one or more modification reactions such as oxidation, esterification, etherification, cross- linking reaction and pregelatinization, etc.
- said modified starch may be one or more starches selected from the group consisting of oxidized starch, acetylated distarch adipate, acetylated distarch phosphate, starch scdium octenyl succinate, starch octenyl succinate, octenyl distarch phosphate, monostarch phosphate, phosphated dstarch phosphate, starch acetate, oxidized starch acetate, hydroxyethyl starch, hydroxypropyl distarch phosphate and hydroxypropyl starch.
- said modified starch may be one or more starches selected from the group consisting of oxidized starch, starch sodium octenyl succinate, low viscosity starch octenyl succinate, oxidized starch acetate and hydroxypropyl starch.
- said modified starch may be a modified starch comprising less than 50% amylose. In another embodiment, said modified starch may be a modified starch comprising less than 40% amylose. In another embodiment, said modified starch may be a modified starch comprising less than 35% amylose. In other embodiment, said modified starch may be a modified starch comprising less than 30% amylose.
- the present edible film composition also comprises a water-soluble polymer.
- said water-soluble polymer may be one or more water-soluble polymers selected from the group consisting of pullulan, gelatin, pectin, low viscosity pectin, hydroxypropylmethyl cellulose, low viscosity hydroxypropylmethyl cellulose, alginic acid, low viscosity alginic acid, sodium alginate, carrageenan, arabic gum, guar gum, locust bean gum, xanthan gum, gellan gum and agar.
- water-soluble polymers selected from the group consisting of pullulan, gelatin, pectin, low viscosity pectin, hydroxypropylmethyl cellulose, low viscosity hydroxypropylmethyl cellulose, alginic acid, low viscosity alginic acid, sodium alginate, carrageenan, arabic gum, guar gum, locust bean gum, xanthan gum, gellan gum and agar.
- said water- soluble polymer may be one or more water-soluble polymers selected from the group consisting of pullulan, gelatin, pectin, low viscosity pectin, low viscosity alginic acid, hydroxypropylmethyl cellulose and low viscosity hydroxypropylmethyl cellulose.
- Waxy starch hydrolysates, modified starches and water-soluble polymers herein are included in said edible film composition without limitation about any part by weight, which may optionally vary with use of said edible film composition. R>r example, if the present edible film is used as a soluble formulation on tongue, the parts by weight of said components would be controlled such that they do not affect the strength of film, even though the amount of a drug increases.
- said edible film composition may comprise waxy starch hydrolysates, modified starches and water-soluble polymers in a ratio of 1 to 90 : 1 to 90 : 1 to 90 parts by weight.
- said edible film composition may comprise waxy starch hydrolysates, modified starches and water- soluble polymers in a ratio of 10 to 50 : 10 to 50 : 10 to 70 parts by weight.
- waxy starch hydrolysates, modified starches and water-soluble polymers may be included in an amount of 40 to 99 parts by weight relative to the total weight of the edible film.
- waxy starch hydrolysates, modified starches and water-soluble polymers may be included in an amount of 50 to 95 parts by weight relative to the total weight of the edible film.
- the edible film composition of the present invention may further comprise one or more additives, in addition to waxy starch hydrolysates, modified starches and water- soluble polymers.
- Said additive may be fillers, plasticizers, sweeteners, acidulants, flavorings, emulsifiers, bad breath removers, colors, refrigerants, and the like.
- Fillers play a role to reduce a characteristic that the film is slippery in the oral cavity and to give the film a skeleton. In addition, they may reduce a property to be adhered between films, and control stickiness and decomposition rate of film and elution rate of drug in the oral cavity. Fillers may be added in an amount of 1 to 15 parts by weight relative to the total weight of the edible film composition.
- said filler may be one or more components selected from the group consisting of microcrystalline cellulose, cellulose polymers, magnesium carbonate, calcium carbonate, limestone powder, silicate, clay, talc, titanium dioxide and calcium phosphate.
- Plasticizers may be used on controlling flexibility of films. Plasticizers may be added in an amount of 0.1 to 15 parts by weight relative to the total weight of the edible film composition.
- said plasticizer may be one or more components selected from the group consisting of sorbitol, maltitol, xylitol, glycerine, polyethylene glycol, propylene glycol, hydrogenated starch syrup, starch syrup, glycerine, triacetin, glycerol oleate, sucrose fatty acid esters and medium-chain fatty acids.
- the edible film composition of the present invention may comprise sweeteners.
- Sweeteners may be added in an amount of 1 to 10 parts by weight relative to the total weight of the edible film composition.
- said sweetener may be one or more components selected from the group consisting of sugar, glucose, maltose, oligosaccharide, dextrin, invert sugar, fructose, lactose, galactose, starch syrup, sorbitol, maltitol, xylitol, erythritol, hydrogenated starch syrup, mannitol, trehalose, aspartame, acesulpame salts, neotame, sucralose, thaumatin, saccharin, licorice extract, stevioside, enzyme-treated stevioside, neohesperidin and monellin.
- the edible film composition of the present invention may further comprise an acidulant.
- the acidulant can play a role, together with the sweetener, in regulating taste and stimulating to generate saliva such that the edible film may be well dissolved.
- the ac ⁇ ulant may be added in an amount of 0.1 to 10 parts by weight relative to the total weight of the edible film composition.
- said acidulant may be one or more components selected from the group consisting of citric acid, malic acid, fumaric acid, tartaric acid, ascorbic acid, succinic acid, adipic acid and lactic acid.
- the edible film composition of the present invention may further comprise a flavoring.
- the edible film of the present invention is required to add a suitable flavoring thereto, since it is a product which is dissolved and eaten in the oral cavity.
- Said flavoring may be a natural flavoring, an artificial flavoring or a mixture thereof.
- the natural flavoring may be extracts from plant leaves, flowers or fruits, plant oils, and the like. R>r example, fruit essence such as apple, peach, grape, strawberry, Rubus coreanus Miquel, raspberry, cherry, plum, citron, pineapple, apricot, and Chinese quince, and the like may be used as a natural flavoring.
- the plant oil includes spearmint oil, cinnamon oil, peppermint oil, lemon oil, clove oil, bay oil, thyme oil, cedar leaf oil, nutmeg oil, sage oil and almond oil.
- artificial synthetic fruit flavors such as lemon, orange, grape, lime and strawberry, and artificial synthetic flavors such as vanilla, chocolate, coffee, cocoa, pine needles, ginseng, red ginseng and citrus may be used as an artificial flavoring.
- the amount of the flavoring varies with various factors such as types, kinds and the desired intensity of usually used flavorings, which may be, generally, 1 to 15 parts by weight relative to the total weight of the edible film composition.
- Oil type flavorings may be used together with an emulsifier, to be incorporated with water-soluble materials.
- the amount of the emulsifier may be regulated depending on kinds and quantities of flavorings. Generally, it may be added in an amount of 0.1 to 10 parts by weight relative to the total weight of the edible film composition.
- said emulsifier may be one or more components selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, lecithin, enzyme-treated lecithin, polysorbates, sorbitan fatty acid esters and propylene glycol.
- a bad breath remover for alleviating bad breath may be further included, in addition to said flavoring.
- the amount of the bad breath remover may be regulated. Generally, it may be added in an amount of 0.1 to 10 parts by weight relative to the total weight of the edible film composition.
- said bad breath remover may be metal salts. Said metal salts may be one or more components selected from the group consisting of metal chlorites, copper gluconate, zinc chloride, zinc citrate and zinc gluconate.
- said bad breath remover may be one or more components selected from the group consisting of triclosan, alexidine, hexetidine, benzalkonium chloride, sali- cylanilide, domiphen bromide, tetradecylpyridinium chloride, N- tetradecyl-4-ethylpyridinium chloride, octenidine, iodine, sulfonamide, bisbiguanide, phenols, delmopinol, octapinol, chlorhexidine, nisin formulations, nystatin, san- guinarine, cetylpyridinium chloride, red ginseng extracts, green tea extracts, seaweed extracts, herb extracts, grapefruit extracts, apple extracts, thyme oil, thymol, antibiotics, geraniol, carvacrol, citral, hinokitiol, ucalyptol, catechol
- the edible film composition of the present invention may comprise colors appropriate to products. If necessary, the amount of the colors may be suitably regulated. Generally, it may be added in an amount of 0.01 to 10 parts by weight relative to the total weight of the edible film composition. Said colors may be natural or synthetic colors.
- the edible film composition of the present invention may further comprise refrigerants.
- the refrigerants may be, but not limited to, for example, WS3, WS23 or Questice-L. If necessary, the amount of the refrigerant may be suitably regulated. Generally, it may be added in an amount of 0.01 to 5 parts by weight relative to the total weight of the edible film composition.
- the present edible film may be not only used as an oral cleanser or a bad breath remover, but also utilized as a soluble formulation on tongue.
- the present invention also provides a soluble formulation on tongue comprising a waxy starch hydrolysate, a modified starch, a water-soluble polymer and a pharmaceutically active ingredient.
- the pharmaceutically active ingredient may includes, but is not limited to, for example, antidiabetics such as glimepiride and pioglitazone; insomnia therapeutics such as Zolpidem and eszopiclone; urogenital therapeutics such as tolterodine and trospium; obesity therapeutics such as sibutramine; enzymes such as streptokinase; anti-peptic ulcer agents such as omeprazole; antitussives/expectorants such as clenbuterol hydrochloride; skin disorder therapeutics such as finasteride; antiemetics such as ondansetron; antidepressants such as fluoxetin; antihistamines such as fexofenadine hydrochloride; antipyretic analgesics/anti-immflammatory agents such as asprin, ibuprofen and meloxicam; hormones such as testosterone; circulatory therapeutics such as fleodipine, atrovastatin, amlodipine
- any kind of pharmaceutically active ingredient which may utilize the present edible film as a drug delivery system, does not be restricted. If it is any drug which can be orally administrated through the oral cavity, it may be used.
- said pharmaceutically active ingredient may be one or more components selected from the group consisting of triclosan, cetyl pyridiumchloride, domiphen bromide, quaternary ammonium salts, zinc compounds, sanguinarine, fluorides, alexidine, octonidine, EDTA, aspirin, acetaminophen, ibuprofen, ketoprofen, diflunisal, fenoprofen calcium, naproxen, tolmetin sodium, indomethacin, benzonatate, caramiphen, edisylate, menthol, dextromethorphan, hydrobromides, hydrochlorides, chlophedianol, diphenhydramine, pseudoephedrine, phenyle
- the present invention also provides an edible film comprising said edible film composition.
- the present edible film will be formed as a thin film maintaining a suitable range of tensile strength and toughness under the condition of a very thin film.
- the present edible film has a thickness of 20/M to 100/M and preferably, 40/M to 60/M If the thickness is in excess of 100/M organoleptic slipperiness increases, which can be somewhat complemented by regulating contents of sweeteners, acidulants, gelling agents, fillers, flavorings, and the like. However, if it is too thick, its melting time increases and thus, the organoleptic slipperiness is not easily overcome.
- the present invention also provides a process for preparing an edible film.
- the process for preparing the edible film of the present invention may comprise
- the process for preparing an edible film according to the present invention may be carried out via the following processes.
- the molded film is subjected to a maturing process in a relative humidity of 50 to
- the moisture content is suitably 10 to 14%.
- the matured roll is slit to small rolls, cut in a suitable size, and filled in a small container.
- oxidized starch As modified starches, oxidized starch, oxidized starch acetate, hydroxypropyl corn strach (HP starch), and low viscosity starch octenyl succinate (low viscosity OS starch) were used.
- HP starch hydroxypropyl corn strach
- low viscosity starch octenyl succinate low viscosity OS starch
- Amylogel 03001 manufactured by Cargill, Inc. was used as the high amylose corn starch (A), and corn starch, sticky corn starch and BTR sticky starch manufactured by Daesang Corporation (KR) were used as corn starch (B), waxy corn starch (C) and waxy corn starch hydrolysate (D), respectively.
- the low viscosity OS starch was used by reacting the OS starch (trade name: HITEX) obtained from Daesang Corporation with IN hydrochloric acid for 1 hour to reduce viscosity.
- the HP starch was used by reacting Kreation D8 obtained from AVEBE with IN hydrochloric acid for 1 hour to reduce viscosity.
- the oxidized starch acetate was utilized from the oxidized starch manufactured by Daesang Corporation, by reacting it with acetic anhydride. At this time, the substitution degree of acetyl group was 3% (containing 3 acetyl groups per 100 molecules of glucose).
- As the low viscosity HPMC Demacol HE 5/6 BV from Demacsa was used.
- As the low viscosity pectin GENU Pectin DSS from CP Kelco was used.
- As the low viscosity alginic acid Login from MSC Co., Ltd.
- KR Korean University Go., Ltd.
- CN Shanghai Puao Biotech Go., Ltd.
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Abstract
The present invention relates to an edible film composition comprising a waxy starch hydrolysate, a modified starch and a water-soluble polymer, and an edible film comprising the same. The present edible film may not only have an excellent film forming property, solubility and feeling in the oral cavity, but also be easily prepared at low cost, and thus be usefully used as an oral cleanser or a bad breath remover for oral cleansing, and a soluble formulation on tongue for uptake of drug in the oral cavity.
Description
Description EDIBLE FILM
Technical Field
[1] The present invention relates to an edible film composition and an edible film comprising a waxy starch hydrolysate, a modified starch and a water-soluble polymer.
[2]
Background Art
[3] Generally, an edible film is based on a water-soluble polymer such as pullulan, sodium alginate, pectin, gelatin, carrageenan, xanthan gum and locust bean gum, etc., and prepared by adding a plasticizer, an emulsifier, a sweetener, an acidulant, a flavoring and other additives thereto.
[4] US Patent Application Publication No. 2005/0031675 discloses a soluble edible film using pullulan as a film forming material, and US Patent No. 6,656,493 discloses a water-soluble edible film comprising sodium alginate and maltodextrin. US Patent No. 6,709,669, US Patent No. 7,132,113 and US Patent No. 6,419,903 disclose a soluble edible film prepared by using gelatin, an edible film comprising hydroxypropyl cellulose and a modified starch and an edible film comprising hydroxypropylmethyl cellulose and a pregelatinized starch, respectively.
[5] These conventional techniques disclose edible films consisting of water-soluble polymer materials. However, since the water soluble polymers have excellent film formability, but are expensive, not smoothly supplied and have a slow solubility rate in the oral cavity, they had a problem for use as an oral cleanser or a drug delivery system for oral administration.
[6] To overcome problems of soluble edible films according to such conventional techniques, US Patent No. 6,528,088 discloses a film comprising a starch and a plasticizer, and JP Patent Application Publication No. 2005306960 discloses a soluble edible film comprising a modified high amylose starch and a modified normal starch, and a gelling agent.
[7] However, the edible film in US Patent No. 6,528,088 as described above uses a large quantity of plasticizers with high molecular weight starches and modified starches, and thus has an excessive foreign material sensation. In addition, the edible film in JP Patent Application Publication No. 2005306960 has excellent film formability by using a substrate for film forming, wherein a gelling agent or a plasticizer is added to a mixture of a modified high amylose starch and a modified and etherified starch or mal-
todextrin. However, it uses an excessive amount of high molecular weight materials, and thus has the impaired solubility in the oral cavity and the remarkable feeling of slipperiness.
[8] Furthermore, starches and modified starches used in US Patent No. 6,528,088 and JP
Patent Application Publication No. 2005306960 as described above are not only aged in an aqueous solution at normal temperature to cause discomfort in work, but if they are stored in a tank for a long time, gel formed by aging closes a filter mesh or is included in the prepared film to cause a problem in quality of film.
[9]
Disclosure of Invention Technical Problem
[10] The present invention is intended to provide an edible film composition which may have an excellent film forming property, with being even orally dissolved in a short time, and an excellent feeling in oral cavity, and be prepared at low cost, and an edible film comprising the same.
[H]
Technical Solution
[12] The present invention provides an edible film composition comprising a waxy starch hydrolysate, a modified starch and a water-soluble polymer, an edible film comprising the same and preparation processes thereof.
[13]
Advantageous Effects
[14] The present edible film may not only have an excellent film forming property, solubility and feeling in the oral cavity, but also be easily prepared at low cost, and thus be usefully used as an oral cleanser or a bad breath remover for oral cleansing, and a soluble formulation on tongue for uptake of drug in the oral cavity.
[15]
Best Mode for Carrying Out the Invention
[16] The present invention provides an edible film composition comprising a waxy starch hydrolysate, a modified starch and a water-soluble polymer, an edible film comprising the same.
[17] The waxy starch hydrolysate herein refers to a hydrolysate of a waxy starch. The waxy starch refers to a starch having higher amylopectin amount than an amylose amount, and refers to a starch comprising preferably 80% or more, more preferably
90% or more, of amylopectin. The waxy starch may be, but not limited to, a starch derived from one or more plants selected from the group consisting of, for example, rice, wheat, sweet potato, potato, corn and tapioca, and be easily obtained by genetic modification or hybridization.
[18] Said waxy starch hydrolysate may be formed by treating a waxy starch with an acid or an enzyme. To have high aging stability, the oxidized, etherified or esterified starch may be also subjected to an acid or enzyme treatment, or the acid or enzyme treated waxy starch be subjected to oxidation, etherification or esterification as well.
[19] Said acid treatment may be carried out by organic or inorganic acid treatment. R>r example, the waxy starch may be hydrolyzed by treating it with an organic acid such as acetic acid, formic acid, citric acid and malic acid, or an inorganic acid such as hydrochloric acid, sulfuric acid and phosphoric acid.
[20] Said enzyme treatment may be carried out by one or more enzymes selected from the group consisting of, for example, alpha amylase, heat resistant alpha amylase, pullulanase, isoamylase, glucoamylase and beta amylase.
[21] Conventionally, normal starches, waxy starches or high amylose starches have been used, if the starch is utilized as a film forming agent. However, the high amylose starches have excellent film formability, but a very low solubility in the oral cavity and organoleptic slipperiness, and the waxy starches have less organoleptic slipperiness, but remarkably lowered film formability. The normal starches have drawbacks that the film formabiltiy is lowered over the high amylose starches and the slipperiness is severe over the waxy starches. To complete such known drawbacks, in the present invention, hydrolysates of the waxy starches are utilized as a film forming agent. As can be identified from the following examples, the hydrolysates of the waxy starches have an excellent solubility in the oral cavity and no organoleptic slipperiness.
[22] Preferably, the 20% solution of the waxy starch hydrolysate has a viscosity of 500 to
5,000 cps. Being lower or higher than the ranges, the film formability is lowered. The viscosity is measured by stirring 80% by weight of water and 20% by weight of the waxy starch hydrolysate, followed by using B type Brookfield viscometer at 4O0C.
[23] On the one hand, the modified starches refer to starches modified through one or more modification reactions such as oxidation, esterification, etherification, cross- linking reaction and pregelatinization, etc.
[24] In one embodiment, said modified starch may be one or more starches selected from the group consisting of oxidized starch, acetylated distarch adipate, acetylated distarch phosphate, starch scdium octenyl succinate, starch octenyl succinate, octenyl distarch
phosphate, monostarch phosphate, phosphated dstarch phosphate, starch acetate, oxidized starch acetate, hydroxyethyl starch, hydroxypropyl distarch phosphate and hydroxypropyl starch. Preferably, said modified starch may be one or more starches selected from the group consisting of oxidized starch, starch sodium octenyl succinate, low viscosity starch octenyl succinate, oxidized starch acetate and hydroxypropyl starch.
[25] In one embodiment, said modified starch may be a modified starch comprising less than 50% amylose. In another embodiment, said modified starch may be a modified starch comprising less than 40% amylose. In another embodiment, said modified starch may be a modified starch comprising less than 35% amylose. In other embodiment, said modified starch may be a modified starch comprising less than 30% amylose.
[26] The present edible film composition also comprises a water-soluble polymer.
[27] In one embodiment, said water-soluble polymer may be one or more water-soluble polymers selected from the group consisting of pullulan, gelatin, pectin, low viscosity pectin, hydroxypropylmethyl cellulose, low viscosity hydroxypropylmethyl cellulose, alginic acid, low viscosity alginic acid, sodium alginate, carrageenan, arabic gum, guar gum, locust bean gum, xanthan gum, gellan gum and agar. Preferably, said water- soluble polymer may be one or more water-soluble polymers selected from the group consisting of pullulan, gelatin, pectin, low viscosity pectin, low viscosity alginic acid, hydroxypropylmethyl cellulose and low viscosity hydroxypropylmethyl cellulose.
[28] Waxy starch hydrolysates, modified starches and water-soluble polymers herein are included in said edible film composition without limitation about any part by weight, which may optionally vary with use of said edible film composition. R>r example, if the present edible film is used as a soluble formulation on tongue, the parts by weight of said components would be controlled such that they do not affect the strength of film, even though the amount of a drug increases. In one embodiment of the present invention, said edible film composition may comprise waxy starch hydrolysates, modified starches and water-soluble polymers in a ratio of 1 to 90 : 1 to 90 : 1 to 90 parts by weight. In other embodiment of the present invention, said edible film composition may comprise waxy starch hydrolysates, modified starches and water- soluble polymers in a ratio of 10 to 50 : 10 to 50 : 10 to 70 parts by weight.
[29] In said edible film, waxy starch hydrolysates, modified starches and water-soluble polymers may be included in an amount of 40 to 99 parts by weight relative to the total weight of the edible film. Preferably, waxy starch hydrolysates, modified starches and
water-soluble polymers may be included in an amount of 50 to 95 parts by weight relative to the total weight of the edible film.
[30] The edible film composition of the present invention may further comprise one or more additives, in addition to waxy starch hydrolysates, modified starches and water- soluble polymers.
[31] Said additive may be fillers, plasticizers, sweeteners, acidulants, flavorings, emulsifiers, bad breath removers, colors, refrigerants, and the like.
[32] Fillers play a role to reduce a characteristic that the film is slippery in the oral cavity and to give the film a skeleton. In addition, they may reduce a property to be adhered between films, and control stickiness and decomposition rate of film and elution rate of drug in the oral cavity. Fillers may be added in an amount of 1 to 15 parts by weight relative to the total weight of the edible film composition.
[33] In one embodiment, said filler may be one or more components selected from the group consisting of microcrystalline cellulose, cellulose polymers, magnesium carbonate, calcium carbonate, limestone powder, silicate, clay, talc, titanium dioxide and calcium phosphate.
[34] Plasticizers may be used on controlling flexibility of films. Plasticizers may be added in an amount of 0.1 to 15 parts by weight relative to the total weight of the edible film composition.
[35] In one embodiment, said plasticizer may be one or more components selected from the group consisting of sorbitol, maltitol, xylitol, glycerine, polyethylene glycol, propylene glycol, hydrogenated starch syrup, starch syrup, glycerine, triacetin, glycerol oleate, sucrose fatty acid esters and medium-chain fatty acids.
[36] The edible film composition of the present invention may comprise sweeteners.
Sweeteners may be added in an amount of 1 to 10 parts by weight relative to the total weight of the edible film composition.
[37] In one embodiment, said sweetener may be one or more components selected from the group consisting of sugar, glucose, maltose, oligosaccharide, dextrin, invert sugar, fructose, lactose, galactose, starch syrup, sorbitol, maltitol, xylitol, erythritol, hydrogenated starch syrup, mannitol, trehalose, aspartame, acesulpame salts, neotame, sucralose, thaumatin, saccharin, licorice extract, stevioside, enzyme-treated stevioside, neohesperidin and monellin.
[38] Also, the edible film composition of the present invention may further comprise an acidulant. The acidulant can play a role, together with the sweetener, in regulating taste and stimulating to generate saliva such that the edible film may be well dissolved. The
acϋulant may be added in an amount of 0.1 to 10 parts by weight relative to the total weight of the edible film composition.
[39] In one embodiment, said acidulant may be one or more components selected from the group consisting of citric acid, malic acid, fumaric acid, tartaric acid, ascorbic acid, succinic acid, adipic acid and lactic acid.
[40] The edible film composition of the present invention may further comprise a flavoring. The edible film of the present invention is required to add a suitable flavoring thereto, since it is a product which is dissolved and eaten in the oral cavity. Said flavoring may be a natural flavoring, an artificial flavoring or a mixture thereof. The natural flavoring may be extracts from plant leaves, flowers or fruits, plant oils, and the like. R>r example, fruit essence such as apple, peach, grape, strawberry, Rubus coreanus Miquel, raspberry, cherry, plum, citron, pineapple, apricot, and Chinese quince, and the like may be used as a natural flavoring. The plant oil includes spearmint oil, cinnamon oil, peppermint oil, lemon oil, clove oil, bay oil, thyme oil, cedar leaf oil, nutmeg oil, sage oil and almond oil. In addition, artificial synthetic fruit flavors such as lemon, orange, grape, lime and strawberry, and artificial synthetic flavors such as vanilla, chocolate, coffee, cocoa, pine needles, ginseng, red ginseng and citrus may be used as an artificial flavoring. The amount of the flavoring varies with various factors such as types, kinds and the desired intensity of usually used flavorings, which may be, generally, 1 to 15 parts by weight relative to the total weight of the edible film composition.
[41] Oil type flavorings may be used together with an emulsifier, to be incorporated with water-soluble materials. The amount of the emulsifier may be regulated depending on kinds and quantities of flavorings. Generally, it may be added in an amount of 0.1 to 10 parts by weight relative to the total weight of the edible film composition.
[42] In one embodiment, said emulsifier may be one or more components selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, lecithin, enzyme-treated lecithin, polysorbates, sorbitan fatty acid esters and propylene glycol.
[43] In the edible film composition of the present invention, a bad breath remover for alleviating bad breath may be further included, in addition to said flavoring. The amount of the bad breath remover may be regulated. Generally, it may be added in an amount of 0.1 to 10 parts by weight relative to the total weight of the edible film composition. In one embodiment, said bad breath remover may be metal salts. Said metal salts may be one or more components selected from the group consisting of metal chlorites, copper gluconate, zinc chloride, zinc citrate and zinc gluconate. In another
embedment, said bad breath remover may be one or more components selected from the group consisting of triclosan, alexidine, hexetidine, benzalkonium chloride, sali- cylanilide, domiphen bromide, tetradecylpyridinium chloride, N- tetradecyl-4-ethylpyridinium chloride, octenidine, iodine, sulfonamide, bisbiguanide, phenols, delmopinol, octapinol, chlorhexidine, nisin formulations, nystatin, san- guinarine, cetylpyridinium chloride, red ginseng extracts, green tea extracts, seaweed extracts, herb extracts, grapefruit extracts, apple extracts, thyme oil, thymol, antibiotics, geraniol, carvacrol, citral, hinokitiol, ucalyptol, catechol, methyls alkylate and hydrogen peroxide. At least one of such components for bad breath removers may be used, independently or together with one or more of said metal salts.
[44] In addition, the edible film composition of the present invention may comprise colors appropriate to products. If necessary, the amount of the colors may be suitably regulated. Generally, it may be added in an amount of 0.01 to 10 parts by weight relative to the total weight of the edible film composition. Said colors may be natural or synthetic colors.
[45] Also, the edible film composition of the present invention may further comprise refrigerants. The refrigerants may be, but not limited to, for example, WS3, WS23 or Questice-L. If necessary, the amount of the refrigerant may be suitably regulated. Generally, it may be added in an amount of 0.01 to 5 parts by weight relative to the total weight of the edible film composition.
[46] The present edible film may be not only used as an oral cleanser or a bad breath remover, but also utilized as a soluble formulation on tongue.
[47] Therefore, the present invention also provides a soluble formulation on tongue comprising a waxy starch hydrolysate, a modified starch, a water-soluble polymer and a pharmaceutically active ingredient.
[48] The pharmaceutically active ingredient may includes, but is not limited to, for example, antidiabetics such as glimepiride and pioglitazone; insomnia therapeutics such as Zolpidem and eszopiclone; urogenital therapeutics such as tolterodine and trospium; obesity therapeutics such as sibutramine; enzymes such as streptokinase; anti-peptic ulcer agents such as omeprazole; antitussives/expectorants such as clenbuterol hydrochloride; skin disorder therapeutics such as finasteride; antiemetics such as ondansetron; antidepressants such as fluoxetin; antihistamines such as fexofenadine hydrochloride; antipyretic analgesics/anti-immflammatory agents such as asprin, ibuprofen and meloxicam; hormones such as testosterone; circulatory therapeutics such as fleodipine, atrovastatin, amlodipine camsylate, doxazosin,
simvastatin and lercanϋpine; digestive organ therapeutics such as famotidine and lansoprazole; psychoneurosis therapeutics such as paroxetine; impotence therapeutics such as sildenafil and tadalafil; osteoporosis therapeutics; arthritis therapeutics; epilepsy therapeutics; muscle relaxants; brain function improvers; schizophrenia therapeutics; immunosuppressants; antibiotics; anticancer drugs; anticancer therapeutic supplements; vaccines; oral cleansers; antianemics; constipation therapeutics; vitamins; nutrients; lactobacillus formulations; anti-common-cold drug complexes; or health care foods, and the like.
[49] Any kind of pharmaceutically active ingredient, which may utilize the present edible film as a drug delivery system, does not be restricted. If it is any drug which can be orally administrated through the oral cavity, it may be used. R>r example, said pharmaceutically active ingredient may be one or more components selected from the group consisting of triclosan, cetyl pyridiumchloride, domiphen bromide, quaternary ammonium salts, zinc compounds, sanguinarine, fluorides, alexidine, octonidine, EDTA, aspirin, acetaminophen, ibuprofen, ketoprofen, diflunisal, fenoprofen calcium, naproxen, tolmetin sodium, indomethacin, benzonatate, caramiphen, edisylate, menthol, dextromethorphan, hydrobromides, hydrochlorides, chlophedianol, diphenhydramine, pseudoephedrine, phenylepherine, phenylpropanolamine, pseudoephedrine sulfate, brompheniramine maleate, chlorpheniramine maleate, carbinoxamine maleate, clemastine fumarate, dexchlorpheniramine maleate, diphenhydramine hydrochloride, diphenhydramine citrate, diphenylpyraline hydrochloride, doxylamine succinate, promethazine hydrochloride, pyrilamine maleate, tripelenamine citrate, triprolidine hydrochloride, acrivastine, loratadine, brompheniramine, dexbrompheniramine, guaifenesin, ipecac, calcium iodide, terpin hydrate, loperamide, famotidine, ranitidine, omeprazole, lansoprazole, aliphatic alcohols, nicotine, caffeine, strychnine, picrotoxin, pentylenetetrazol, phenyhydantoin, phenobarbital, primidone, carbamazepine, ethosuximide, methsuximide, phensuximide, trimethadione, diazepam, benzodiazepine, phenacemide, pheneturide, acetazolamide, sulthiame, bromides, levodopa, amantadine, morphine, heroin, hydromorphone, metopon, oxymorphone, levorphanol, codeine, hydrocodone, xycodone, nalorphine, naloxone, naltrexone, salycilates, phenylbutazone, indomethacin, phenacetin, chlorpromazine, methotrimeprazine, haloperidol, clozapine, reserpine, imipramine, tranylcypromine, phenelzine, lithium, apomorphine, sildenafil, tadalafil, vardenafil, Zolpidem tartrate, bambuterol hydrochloride, galantamine chlorobromide, nicardipine hydrochloride, paroxetine hydrochloride, meloxicam, tolteridine tartrate and doxazosin mesylate.
[50] The present invention also provides an edible film comprising said edible film composition. Preferably, the present edible film will be formed as a thin film maintaining a suitable range of tensile strength and toughness under the condition of a very thin film. In one embodiment, the present edible film has a thickness of 20/M to 100/M and preferably, 40/M to 60/M If the thickness is in excess of 100/M organoleptic slipperiness increases, which can be somewhat complemented by regulating contents of sweeteners, acidulants, gelling agents, fillers, flavorings, and the like. However, if it is too thick, its melting time increases and thus, the organoleptic slipperiness is not easily overcome.
[51] The present invention also provides a process for preparing an edible film.
[52] In one embodiment, the process for preparing the edible film of the present invention may comprise
[53] (1) preparing an edible film composition comprising a waxy starch hydrolysate, a modified starch and a water-soluble polymer;
[54] (2) pouring said edible film composition into a molding machine to mold it into a film at 50 to 8O0C;
[55] (3) maturing said molded film at a relative humidity of 50 to 70% for 1 to 10 days.
[56] R>r example, the process for preparing an edible film according to the present invention may be carried out via the following processes.
[57] (1) Solutions Preparation Process
[58] a) Process for preparing a first solution: A waxy starch hydrolysate, a modified starch and a water-soluble polymer are poured into boiling water, respectively, to be completely dissolved therein.
[59] b) Process for preparing a second solution: aάϊtives such as colors, sweeteners, acidulants, fillers and the likes are mixed to prepare the second solution.
[60] c) Process for preparing a third solution: mentol, a flavoring and a refrigerant are mixed with an emulsifier to prepare the third solution.
[61] d) Process for preparing a fourth solution: said second solution is mixed with said third solution to prepare the fourth solution.
[62] e) Process for preparing a fifth solution: with increasing the temperature to 6O0C or more, said first solution is mixed with said fourth solution to prepare the fifth solution.
[63] (2) Molding Process
[64] Said fifth solution is filtered off and poured into a molding machine to mold it into a film. At this time, the temperature of said molding machine is 50 to 8O0C and it is prepared in a form of roll via a belt drum dryer.
[65] (3) Maturing Process
[66] The molded film is subjected to a maturing process in a relative humidity of 50 to
70% for 1 to 10 days to contain moisture suitable for slitting and cutting it. At this time, the moisture content is suitably 10 to 14%.
[67] As subsequent processes of said processes, the following processes may be further carried out.
[68] (4) Cutting Process
[69] The matured roll is slit to small rolls, cut in a suitable size, and filled in a small container.
[70] (5) Packaging Process
[71] The filled product in the small container is labeled, and then finished via repacking or blister packing thereon. Mode for the Invention
[72] [Examples]
[73] Experimental Example 1: Evaluation of film forming ability, taste and solubility according to kinds of starches
[74] To identify superiority of waxy starch hydrolysates, edible films were prepared in compositions of Table 1 below, with changing kinds of starches into high amylose corn starch (A), corn starch (B), waxy corn starch (C), and waxy corn starch hy- drolysate (D), to evaluate the film forming ability, taste and solubility thereof.
[75] As modified starches, oxidized starch, oxidized starch acetate, hydroxypropyl corn strach (HP starch), and low viscosity starch octenyl succinate (low viscosity OS starch) were used.
[76] Amylogel 03001 manufactured by Cargill, Inc. was used as the high amylose corn starch (A), and corn starch, sticky corn starch and BTR sticky starch manufactured by Daesang Corporation (KR) were used as corn starch (B), waxy corn starch (C) and waxy corn starch hydrolysate (D), respectively. The low viscosity OS starch was used by reacting the OS starch (trade name: HITEX) obtained from Daesang Corporation with IN hydrochloric acid for 1 hour to reduce viscosity.
[77] The HP starch was used by reacting Kreation D8 obtained from AVEBE with IN hydrochloric acid for 1 hour to reduce viscosity. The oxidized starch acetate was utilized from the oxidized starch manufactured by Daesang Corporation, by reacting it with acetic anhydride. At this time, the substitution degree of acetyl group was 3% (containing 3 acetyl groups per 100 molecules of glucose). As the low viscosity HPMC, Demacol HE 5/6 BV from Demacsa was used. As the low viscosity pectin,
GENU Pectin DSS from CP Kelco was used. As the low viscosity alginic acid, Login from MSC Co., Ltd. (KR) was used. As gelatin, a product having strength of lOOBloom from Geltech Go., Ltd. (KR) was used, and as pullulan, a product from Shanghai Puao Biotech Go., Ltd. (CN) was used.
[78] Table 1 [Table 1]
Film Formability , taste and solubility according to kind of starch
[79] * Contents of starches, modified starches and water-soluble polymers are based on added solid contents in total solid contents (wt/wt). [80] Notes: LV=Low Viscosity, H=High, M=Medial, L=Low, SM=Super- medial
[81]
[82] As can be seen from Table 1, it shows excellent results in aspects of film forming ability, taste and solubility, to use waxy starch hydrolysate together with modified starch and water-soluble polymer over to use high amylose starch, normal starch or waxy starch.
[83] Preparation Example 1
[84] According to the following method, components were introduced as their ratios in
Table 2 to prepare an edible film. [85] (1) Water was heated to 9O0C or more, and a waxy starch hydrolysate, hydroxypropyl starch and pectin were added thereto to prepare a 10% solution. The gelatinized liquid was cooled to 7O0C. [86] (2) A color, a high sweet sweetener, citric acid, and microcrystalline cellulose were mixed with said first step solution to prepare a second step solution. [87] (3) Mentol, a flavoring and an emulsifier were dissolved and emulsified in water at
6O0C to prepare a third step solution. [88] (4) Said second step solution was mixed with said third step solution to prepare a fourth step solution. After filtering off said fourth step solution, it was poured into a molding machine to mold it into a film, followed by maturing it at a relative humidity of 60% for 7 days as such and packaging the product in a container via slitting and cutting. [89] Table 2
[Table 2]
[90] * Input calculated by estimating moisture to be 10% after preparing a film
[91]
[92] Comparative Preparation Example 1
[93] This example was carried out by the same method as Preparation Example 1 except that high amylose starch was introduced instead of waxy starch hydrolysate.
[94] Comparative Preparation Example 2
[95] This example was carried out by the same method as Preparation Example 1 except that corn starch was introduced instead of waxy starch hydrolysate.
[96] Comparative Preparation Example 3
[97] This example was carried out by the same method as Preparation Example 1 except that waxy starch was introduced instead of waxy starch hydrolysate.
[98] Experimental Example 2:
[99] R>r the edible films of Preparation Example 1 and Comparative Prepareation
Examples 1 to 3, film forming ability, film solubility and organoleptic slipperiness were compared and evaluated. The films had good film forming ability in the order of Comparative Preparation Example 1> Comparative Preparation Example 2>
Comparative Preparation Example 3 = Preparation Example 1, and good film solubility and organoleptic slipperiness in the order of Preparation Example 1> Comparative Preparation Example 3> Comparative Preparation Example 2> Comparative Preparation Example 1.
[100] Preparation Examples 2 to 5 [101] Contrary to using hydroxypropyl starch as the modified starch in Preparation Example 1, edible films were prepared as compositions in Table 3 by using oxidized starch acetate, oxidized starch and starch scdium octenyl succinate as the modified starch.
[102] On utilizing oxidized starch acetate, oxidized starch and starch sodium octenyl succinate, the films did not show much difference in film forming ability, film solubility and organoleptic slipperiness, except for convenience in use.
[103] Table 3 [Table 3]
[104] * Input calculated by estimating moisture to be 10% after preparing a film [105] [106] Preparation Examples 6 to 9 [107] Edible films were prepared as combination ratios in Table 4, by using gelatin, pullulan and hydroxypropylmethyl cellulose as a water-soluble polymer, instead of
pectin.
[108] Table 4 [Table 4]
[109] * Input calculated by estimating moisture to be 10% after preparing a film [HO] [111] On evaluating film forming ability, film solubility and organoleptic slipperiness, the films had good film forming ability in the order of gelatin> pullulan> hydroxypropylmethyl cellulose> pectin. Also, they had good film solubility and organoleptic slipperiness in the order of gelatin> pullulan> hydroxypropylmethyl cellulose> pectin.
[112] Preparation Examples 10 to 14 [113] Rims were prepared as compositions in Table 5 by ading pharmaceutically active ingredients including melatonin and Zolpidem tartrate.
[114] Table 5
[Table 5]
[115] * Input calculated by estimating moisture to be 10% after preparing a film [116] [117] On evaluating film forming ability, film solubility and organoleptic slipperiness, the films had no problem, when the pharmaceutically active ingredients were introduced in an amount of less than 20%. However, on introducing them in an amount of 30% or more, the films showed phenomena that film forming ability and strength were lowered.
[118]
Claims
[1] An edible film composition comprising a waxy starch hydrolysate, a modified starch and a water-soluble polymer.
[2] The edible film composition according to Claim 1, wherein the waxy starch is a starch derived from one or more plants selected from the group consisting of rice, wheat, sweet potato, potato, corn and tapioca.
[3] The edible film composition according to Claim 1, wherein the waxy starch hydrolysate is formed by treating the waxy starch with acid or enzyme.
[4] The edible film composition according to Claim 1, wherein the waxy starch hydrolysate is formed by treating the oxidized, etherified or esterified starch with an acid or an enzyme or by oxydizing, etherifying or esterifying an acid- or enzyme-treated waxy starch.
[5] The edible film composition according to Claim 1, wherein the waxy starch hydrolysate has a viscosity, in 20% solution at 4O0C of 500 to 5,000 cps.
[6] The edible film composition according to Claim 1, wherein the modified starch is modified from a starch by one or more reactions selected from the group consisting of oxidation, esterification, etherification, cross-linking reaction, and pregelatinization.
[7] The edible film composition according to Claim 1, wherein the water-soluble polymer is one or more water-soluble polymers selected from the group consisting of pullulan, gelatin, pectin, low viscosity pectin, hydroxypropylmethyl cellulose, low viscosity hydroxypropylmethyl cellulose, alginic acid, low viscosity alginic acid, sodium alginate, carrageenan, arabic gum, guar gum, locust bean gum, xanthan gum, gellan gum and agar.
[8] The edible film composition according to Claim 1, comprising 1 to 90 parts by weight of the waxy starch hydrolysate, 1 to 90 parts by weight of the modified starch and 1 to 90 parts by weight of the water-soluble polymer.
[9] The edible film composition according to Claim 1, comprising 10 to 50 parts by weight of the waxy starch hydrolysate,
10 to 50 parts by weight of the modified starch and 10 to 70 parts by weight of the water- soluble polymer.
[10] The edible film composition according to Claim 1, further comprising one or more acϋtives.
[11] The edible film composition according to Claim 10, wherein the aάϊtive is one or more components selected from the group consisting of a filler, a plasticizer, a sweetener, an acidulant, a flavoring, an emulsifier, a bad breath remover, a color and a refrigerant.
[12] An edible film comprising an edible film composition which comprises a waxy starch hydrolysate, a modified starch and a water-soluble polymer.
[13] The edible film according to Claim 12, wherein the waxy starch hydrolysate is a hydrolysate from a waxy starch comprising 80% or more of amylopectin.
[14] The edible film according to Claim 12, wherein the waxy starch is a starch derived from one or more plants selected from the group consisting of rice, wheat, sweet potato, potato, corn and tapioca.
[15] The edible film according to Claim 12, wherein the waxy starch hydrolysate is formed by treating a waxy starch with an acid or an enzyme.
[16] The edible film according to Claim 12, wherein the waxy starch hydrolysate is formed by treating the oxidized, etherified or esterified starch with an acid or an enzyme or by oxydizing, etherifying or esterifying an acid- or enzyme-treated waxy starch.
[17] The edible film according to Claim 15 or 16, wherein the acid treatment is carried out by organic or inorganic acid treatment.
[18] The edible film according to Claim 15 or 16, wherein the enzyme treatment is carried out by one or more enzymes selected from the group consisting of alpha amylase, heat resistant alpha amylase, pullulanase, isoamylase, glucoamylase and beta amylase.
[19] The edible film according to Claim 12, wherein the waxy starch hydrolysate has a viscosity, in 20% solution at 4O0C of 500 to 5,000 cps.
[20] The edible film according to Claim 12, wherein the modified starch is modified from a starch by one or more reactions selected from the group consisting of oxidation, esterification, etherification, cross-linking reaction, and pregelatinization.
[21] The edible film according to Claim 12,
wherein the modified starch is one or more starches selected from the group consisting of oxidized starch, acetylated distarch adipate, acetylated distarch phosphate, starch scdium octenyl succinate, low viscosity starch octenyl succinate, octenyl distarch phosphate, monostarch phosphate, phosphated distarch phosphate, starch acetate, hydroxyethyl starch, oxidized starch acetate, hydroxypropyl distarch phosphate and hydroxypropyl starch.
[22] The edible film according to Claim 12, wherein the modified starch is one or more starches selected from the group consisting of oxidized starch, starch sodium octenyl succinate, low viscosity starch octenyl succinate, oxidized starch acetate and hydroxypropyl starch.
[23] The edible film according to Claim 12, wherein the modified starch is a modified starch comprising less than 50% amylose.
[24] The edible film according to Claim 12, wherein the modified starch is a modified starch comprising less than 40% amylose.
[25] The edible film according to Claim 12, wherein the water-soluble polymer is one or more water-soluble polymers selected from the group consisting of pullulan, gelatin, pectin, low viscosity pectin, hydroxypropylmethyl cellulose, low viscosity hydroxypropylmethyl cellulose, alginic acid, low viscosity alginic acid, sodium alginate, carrageenan, arabic gum, guar gum, locust bean gum, xanthan gum, gellan gum and agar.
[26] he edible film according to Claim 12, wherein the water-soluble polymer is one or more water-soluble polymers selected from the group consisting of pullulan, gelatin, pectin, low viscosity pectin, low viscosity alginic acid, hydroxypropylmethyl cellulose and low viscosity hydroxypropylmethyl cellulose.
[27] The edible film according to Claim 12, comprising 1 to 90 parts by weight of the waxy starch hydrolysate, 1 to 90 parts by weight of the modified starch and 1 to 90 parts by weight of the water-soluble polymer.
[28] The edible film according to Claim 12, comprising 10 to 50 parts by weight of the waxy starch hydrolysate, 10 to 50 parts by weight of the modified starch and 10 to 70 parts by weight of the water- soluble polymer.
[29] The edible film according to Claim 12, further comprising one or more acϋtives.
[30] The edible film according to Claim 26, wherein the acϋtive is one or more components selected from the group consisting of a filler, a plasticizer, a sweetener, an acϋulant, a flavoring, an emulsifier, a bad breath remover, a color and a refrigerant.
[31] The edible film according to Claim 30, wherein the filler is one or more components selected from the group consisting of microcrystalline cellulose, cellulose polymers, magnesium carbonate, calcium carbonate, limestone powder, silicate, clay, talc, titanium dioxide and calcium phosphate.
[32] The edible film according to Claim 30, wherein the plasticizer is one or more components selected from the group consisting of sorbitol, maltitol, xylitol, glycerine, polyethylene glycol, propylene glycol, hydrogenated starch syrup, starch syrup, triacetin, glycerol oleate, sucrose fatty acid esters and medium-chain fatty acids.
[33] The edible film according to Claim 30, wherein the sweetener is one or more components selected from the group consisting of sugar, glucose, maltose, oligosaccharide, dextrin, invert sugar, fructose, lactose, galactose, starch syrup, sorbitol, maltitol, xylitol, erythritol, hydrogenated starch syrup, mannitol, trehalose, aspartame, acesulpame salts, neotame, sucralose, thaumatin, saccharin, licorice extract, stevioside, enzyme- decomposed stevioside, neohesperidin and monellin.
[34] The edible film according to Claim 30, wherein the acidulant is one or more components selected from the group consisting of citric acid, malic acid, fumaric acid, tartaric acid, ascorbic acid, succinic acid, adipic acid and lactic acid.
[35] The edible film according to Claim 30, wherein the flavoring is a natural flavoring, an artificial flavoring or a mixture thereof.
[36] The edible film according to Claim 30, wherein the emulsifier is one or more components selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, lecithin, enzyme-decomposed lecithin, polysorbates, sorbitan fatty acid esters and propylene glycol.
[37] The edible film according to Claim 30, wherein the bad breath remover is one or more components selected from the group consisting of metal salts, triclosan, alexidine, hexetidine, benzalkonium chloride, salicylanilide, domiphen bromide, tetradecylpyridinium chloride, N- tetradecyl-4-ethylpyridinium chloride, octenidine, iodine, sulfonamide, bis- biguanide, phenols, delmopinol, octapinol, chlorhexidine, nisin formulations, nystatin, sanguinarine, cetylpyridinium chloride, red ginseng extracts, green tea extracts, seaweed extracts, herb extracts, grapefruit extracts, apple extracts, thyme oil, thymol, antibiotics, geraniol, carvacrol, citral, hinokitiol, ucalyptol, catechol, methylsalicylate and hydrogen peroxide.
[38] The edible film according to Claim 12, wherein the edible film has a thickness of 20/M to 100/M.
[39] A soluble formulation on tongue comprising a waxy starch hydrolysate, a modified starch, a water-soluble polymer and a pharmaceutically active ingredient.
[40] The soluble formulation on tongue according to Claim 39, wherein the pharmaceutically active ingredient is one or more ingredients selected from the group consisting of antidiabetics; insomnia therapeutics; urogenital therapeutics; obesity therapeutics; enzymes; anti-peptic ulcer agents; antitussives/expectorants; skin disorder therapeutics; antiemetics; antidepressants; antihistamines; antipyretic analgesics/anti-immflammatory agents; hormones; circulatory therapeutics; digestive organ therapeutics; psychoneurosis therapeutics; impotence therapeutics; osteoporosis therapeutics; arthritis therapeutics; epilepsy therapeutics; muscle relaxants; brain function improvers; schizophrenia therapeutics; immunosuppressants; antibiotics; anticancer drugs; anticancer therapeutic supplements; vaccines; oral cleansers; antianemics; constipation therapeutics; vitamins; nutrients; lactobacillus formulations; anti- common-cold drug complexes; or health care foods.
[41] The soluble formulation on tongue according to Claim 39, wherein the pharmaceutically active ingredient is one or more components selected from the group consisting of triclosan, cetyl pyridiumchloride, domiphen bromide, quarternary ammonium salts, zinc compounds, sanguinarine, fluorides, alexidine, octonidine, EDTA, aspirin, acetaminophen, ibuprofen, ketoprofen, diflunisal, fenoprofen calcium, naproxen, tolmetin sodium, in- domethacin, benzonatate, caramiphen, edisylate, menthol, dextromethrophan,
hydrobromides, hydrochlorides, chlophedianol, diphenhydramine, pseu- doephedrine, phenylepherine, phenylpropanolamine, pseudoephedrine sulfate, brompheniramine maleate, chlorpheniramine maleate, carbinoxamine maleate, clemastine fumarate, dexchlorpheniramine maleate, diphenhydramine hydrochloride, diphenhydramine citrate, diphenylpyraline hydrochloride, doxylamine succinate, promethazine hydrochloride, pyrilamine maleate, tripelenamine citrate, triprolidine hydrochloride, acrivastine, loratadine, brompheniramine, dexbrompheniramine, guaifenesin, ipecac, calcium iodide, terpin hydrate, loperamide, famotidine, ranitidine, omeprazole, lansoprazole, aliphatic alcohols, nicotine, caffeine, strychnine, picrotoxin, pentylenetetrazol, phenyhydantoin, phenobarbital, primidone, carbamazepine, ethosuximide, methsuximide, phensuximide, trimethadione, diazepam, benzodiazepine, phenacemide, pheneturide, acetazolamide, sulthiame, bromides, levodopa, amantadine, morphine, heroin, hydromorphone, metopon, oxymorphone, levorphanol, codeine, hydrocodone, xycodone, nalorphine, naloxone, naltrexone, salycilates, phenylbutazone, indomethacin, phenacetin, chlorpromazine, methotrimeprazine, haloperidol, clozapine, reserpine, imipramine, tranylcypromine, phenelzine, lithium, apomorphine, sildenafil, tadalafil, vardenafil, Zolpidem tartrate, bambuterol hydrochloride, galantamine chlorobromide, nicardipine hydrochloride, paroxetine hydrochloride, meloxicam, tolteridine tartrate and doxazosin mesylate. [42] A process for preparing an edible film comprising:
(1) preparing an edible film composition comprising a waxy starch hydrolysate, a modified starch and a water-soluble polymer;
(2) pouring the edible film composition into a molding machine to mold it into a film at 50 to 8O0C;
(3) maturing the molded film at a relative humidity of 50 to 70% for 1 to 10 days.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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US12/680,720 US20100240724A1 (en) | 2007-10-03 | 2008-09-25 | Edible Film |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
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KR20070099559 | 2007-10-03 | ||
KR10-2007-0099559 | 2007-10-03 | ||
KR1020080093403A KR100905027B1 (en) | 2007-10-03 | 2008-09-23 | Edible Film |
KR10-2008-0093403 | 2008-09-23 |
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WO2009045022A2 true WO2009045022A2 (en) | 2009-04-09 |
WO2009045022A3 WO2009045022A3 (en) | 2010-07-22 |
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ID=40526813
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PCT/KR2008/005698 WO2009045022A2 (en) | 2007-10-03 | 2008-09-25 | Edible film |
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