WO2017131003A1 - 機能性物質を含有するカプセル及びその製造方法 - Google Patents
機能性物質を含有するカプセル及びその製造方法 Download PDFInfo
- Publication number
- WO2017131003A1 WO2017131003A1 PCT/JP2017/002464 JP2017002464W WO2017131003A1 WO 2017131003 A1 WO2017131003 A1 WO 2017131003A1 JP 2017002464 W JP2017002464 W JP 2017002464W WO 2017131003 A1 WO2017131003 A1 WO 2017131003A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- gelatin
- capsule
- functional substance
- carbodiimide
- crosslinking agent
- Prior art date
Links
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Classifications
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- 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
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- A—HUMAN NECESSITIES
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- A23P10/00—Shaping or working of foodstuffs characterised by the products
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- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
- B01J13/02—Making microcapsules or microballoons
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
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- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A61K9/4841—Filling excipients; Inactive ingredients
- A61K9/4866—Organic macromolecular compounds
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- 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
- C08J2389/00—Characterised by the use of proteins; Derivatives thereof
- C08J2389/04—Products derived from waste materials, e.g. horn, hoof or hair
- C08J2389/06—Products derived from waste materials, e.g. horn, hoof or hair derived from leather or skin
Definitions
- the present invention relates to a capsule containing a functional substance and a method for producing the capsule. More specifically, the present invention relates to a crosslinked gelatin capsule containing a functional substance and a method for producing the same.
- An object of the present invention is to provide a capsule with a good feeling of use that can be easily broken during use while having a strength capable of maintaining its shape even after long-term storage.
- the present inventors have conducted extensive research and found that the capsule shape is stabilized by crosslinking gelatin, which is a capsule wall agent, with a carbodiimide crosslinking agent. And the said capsule was able to disintegrate easily at the time of use, and also discovered that a usability
- a method for producing a capsule comprising: (2) The production method according to (1), wherein gelatin is crosslinked in a solution containing the carbodiimide crosslinking agent at a concentration of 5 mM to 200 mM. (3) The production method according to (1) or (2), wherein the gelatin and the carbodiimide crosslinking agent are reacted at a concentration ratio of 1: 0.06 to 1: 0.2.
- the carbodiimide crosslinking agent includes 1-ethyl-3- (3-dimethylaminopropyl) carbodiimide, 1-cyclohexyl-3- (2-morpholinyl-4-ethyl) carbodiimide, dicyclohexylcarbodiimide, diisopropylcarbodiimide, and these
- a capsule comprising gelatin crosslinked by a functional substance and a carbodiimide crosslinking agent.
- the capsule according to (6), wherein the gelatin has a jelly strength of 100 g or more.
- Capsules obtained by cross-linking gelatin with a carbodiimide cross-linking agent are stable for a long period of time, easily disintegrated during use, appropriately release the included functional substance, and have a good usability.
- the capsule can be used for external preparations for skin such as cosmetics and quasi drugs and foods and drinks.
- FIG. 1 shows the texture of the capsule.
- the capsule referred to in the present specification includes a capsule composed of gelatin and a carbodiimide crosslinking agent, and a functional substance included in the capsule.
- a capsule composed of gelatin and a carbodiimide crosslinking agent
- a functional substance included in the capsule it is possible to avoid contact between the functional substance and a substance or environment that hinders the activity or stability of the functional substance by encapsulating the functional substance in the capsule, and / or a solvent for the functional substance. Solubility and dispersibility can be improved.
- the “functional substance” in the present invention may be any substance that can be included in the capsule of the present invention, and can be appropriately selected depending on the purpose of use. It is preferable to select a functional substance that provides some benefit by inclusion in a capsule, such as maintaining activity and stability, or improving dispersibility and solubility.
- the functional substance can be selected based on the water solubility of the substance, and a substance having low water solubility is preferably selected.
- a substance with low water solubility is hardly soluble in water (the amount of solvent required to dissolve 1 g of solute is 100 mL or more and less than 1000 mL (Japanese Pharmacopoeia)), and extremely insoluble in water (1 g of solute Solvent required to dissolve 1000 mL or more and less than 10000 mL (Japanese Pharmacopoeia Manual)) or hardly soluble in water (solvent required to dissolve 1 g of solute is 10,000 mL or more (Japanese Pharmacopoeia Manual)) A substance.
- the water solubility of a substance that can be selected as a functional substance may be, for example, 10 g / L or less, 5 g / L or less, 2 g / L or less, 1.5 g / L or less, or 1.0 g / L or less. . Although it is not necessary to set the lower limit of the water solubility, for example, it may be 0.0001 g / L or more, 0.001 g / L or more, or 0.005 g / L or more.
- the functional material can also be selected based on the octanol / water partition coefficient (LogPow) of the material.
- a substance having an octanol / water partition coefficient of 1.0 or more, 1.2 or more, or 1.4 or more can be selected as a functional substance.
- the upper limit of the coefficient for example, it may be 20 or less, 15 or less, 10 or less, or 5 or less.
- Functional materials include, but are not limited to, polyphenols.
- polyphenols include lignans, catechins, flavonols, anthocyanins, isoflavones, ferulic acid, ellagic acid or derivatives thereof.
- lignans examples include sesamin, sesaminol, episesamin, episesaminol, sesamoline, 2- (3,4-methylenedioxyphenyl) -6- (3-methoxy-4-hydroxyphenyl) -3,7-dioxa Bicyclo [3.3.0] octane, 2,6-bis- (3-methoxy-4-hydroxyphenyl) -3,7-dioxabicyclo [3.3.0] octane, 2- (3,4- Methylenedioxyphenyl) -6- (3-methoxy-4-hydroxyphenoxy) -3,7-dioxabicyclo [3.3.0] octane, 2- (3-methoxy-4-hydroxyphenyl) -6- (3,4-Dihydroxyphenyl) -3,7-dioxabicyclo [3.3.0] octane, 2,6-bis (3,4-dihydroxyphenyl) -3,7-diox
- the content of the functional substance in the capsule is not particularly limited, but is, for example, 0.15 to 50% by weight, preferably 1.0 to 40% by weight, more preferably 2.0 to 35% by weight with respect to the total amount of the capsule. %.
- gelatin is used as a capsule wall agent.
- the origin of gelatin is not particularly limited, but examples include pork origin (eg, pork skin, pork bone), fish origin (eg, fish scale, fish skin), cattle origin (eg, cow bone, cow skin), etc. Particularly preferred is gelatin derived from pork skin.
- the method for producing gelatin is not particularly limited, and acid-treated gelatin, chemically modified gelatin, amphoteric treated gelatin, alkali-treated gelatin and the like may be used.
- collagen can be produced by heat-extracting collagen from pigs, fish, cattle, etc., pretreatment with acid or alkali, and solubilizing by hydrolysis.
- alkali-treated gelatin or acid-treated gelatin may be used, but acid-treated gelatin is particularly preferred.
- type A and type B There are two types of gelatin, type A and type B.
- a type has an isoionic point of pH 8-9, and type B has an isoionic point of pH 5.
- a type gelatin is positively charged and B type gelatin is negatively charged. Therefore, in the present invention, A type gelatin is preferable, and acid-treated A type gelatin is more preferable.
- generally available gelatin may be used.
- Gelatin manufactured by Nacalai Tesque
- gelatin manufactured by Wako Pure Chemical Industries
- gelatin manufactured by Sanko Pure Chemical
- gelatin manufactured by Sanko Pure Chemical
- gelatin manufactured by Sanko Pure Chemical
- gelatin manufactured by Sanko Pure Chemical
- gelatin manufactured by Sanko Pure Chemical
- gelatin manufactured by Sanko Pure Chemical
- gelatin Nippi Co., Ltd.
- gelatin Niitta Gelatin Co., Ltd.
- the gelatin that can be used for the capsule can be selected based on the jelly strength.
- the jelly strength of gelatin is not particularly limited, but can be, for example, 100 g or more, preferably 110 to 180 g, more preferably 135 to 165 g.
- the jelly strength was determined by measuring the surface of a jelly prepared by cooling a 6.67% gelatin solution at 10 ° C. for 17 hours as defined in the quality standard “Nika and gelatin” JIS K6503-1996. It can be defined as the load required to push down 4 mm with a 1 inch (12.7 mm) diameter plunger. In this specification, jelly strength shall be measured based on the said method.
- the content of gelatin is not particularly limited as long as capsules are formed, but is, for example, 1 to 30% by weight, preferably 3 to 25% by weight, and more preferably 10 to 20% by weight with respect to the total amount of capsules.
- the content ratio of functional substance to gelatin [weight of functional substance: weight of gelatin] is 1: 0.01 to 1: 1000, preferably 1: 0.1 to 1: 500, more preferably 1: 1. ⁇ 1: 200.
- Carbodiimide crosslinking agent refers to a compound that contains a functional group represented by —N ⁇ C ⁇ N— and can act as a condensing agent to crosslink gelatin.
- a water-soluble carbodiimide crosslinking agent or a salt thereof include hydrochlorides, sulfonates and the like.
- the carbodiimide crosslinking agent or salt thereof in the present invention includes water-soluble carbodiimide (1-ethyl-3- (3-dimethylaminopropyl) carbodiimide: WSC) or a salt thereof, 1-cyclohexyl-3- (2-morpholinyl- 4-ethyl) carbodiimide (CME-carbodiimide) or a salt thereof, dicyclohexylcarbodiimide (DCC) or a salt thereof, diisopropylcarbodiimide (DIC) or a salt thereof, and the like.
- WSC water-soluble carbodiimide
- CME-carbodiimide 1-cyclohexyl-3- (2-morpholinyl- 4-ethyl) carbodiimide
- DCC dicyclohexylcarbodiimide
- DIC diisopropylcarbodiimide
- the content of the carbodiimide crosslinking agent is not particularly limited, but the concentration before the crosslinking reaction can be 5 to 200 mM, preferably 10 to 150 mM, more preferably 20 to 100 mM.
- the content of the carbodiimide crosslinking agent can be defined in relation to gelatin before the crosslinking reaction.
- the weight ratio of gelatin to carbodiimide crosslinking agent before the crosslinking reaction [gelatin weight: carbodiimide crosslinking agent weight] is, for example, 1: 0.06 to 1: 0.2, preferably 1: 0.08 to 1: 0. 187, more preferably 1: 0.09 to 1: 0.1.
- the capsule of the present invention may contain further functional substances.
- the functional substance include vitamins and polyphenols.
- the content of the further functional substance can be set as appropriate.
- excipients generally used in the fields of foods and drinks, medicines, and cosmetics can be contained in the capsule, but the present invention is not limited thereto.
- surfactants, oils, alcohols, humectants, thickeners, preservatives, antioxidants, chelating agents, pH adjusters, fragrances, dyes, UV absorbers / scatterers, vitamins, amino acids, water, etc. Can be blended.
- the properties of the capsules of the present invention may be evaluated by misalignment techniques known to those skilled in the art.
- the shape of the capsule can be performed by observing the shape of the capsule after storing the capsule.
- the storage may be performed at room temperature, but is preferably performed under conditions where temperature, humidity, and the like are controlled.
- the capsule is stored under acceleration conditions (for example, 40 ° C., 75% RH) or severe conditions (for example, 50 ° C. ⁇ 2 ° C., 75% RH ⁇ 5% RH). Can be observed.
- the usability of the capsule can also be evaluated after storing the capsule under the same conditions as described above.
- the use feeling of the capsule should be evaluated, for example, based on the tactile sensation obtained by bringing the capsule into contact with the skin of the finger, back of the hand, inner forearm, etc. Can do.
- the capsule of the present invention may be blended to form a composition.
- a composition for example, food / beverage products, pharmaceuticals, or cosmetics containing the capsule of the present invention can be mentioned.
- the content of the capsule of the present invention in the composition is not particularly limited, but is, for example, 0.1 to 50% by weight, preferably 0.5 to 30% by weight, more preferably 1 to It can be 25% by weight.
- composition of the present invention may contain one or more surfactants.
- Surfactant should just be generally used in the field
- nonionic surfactants particularly glycerin surfactants, sorbitan surfactants, and the like can be mentioned.
- examples of the glycerin surfactant include polyglyceryl monooleate, and examples of the sorbitan surfactant include polyoxyethylene sorbitan monooleate (20E.O.).
- the composition of the present invention may contain an additional functional substance.
- the functional substance include vitamins and polyphenols.
- the content of the further functional substance can be set as appropriate.
- excipients generally used in the fields of foods and drinks, medicines, and cosmetics can be included, but are not limited thereto.
- surfactants, oils, alcohols, humectants, thickeners, preservatives, antioxidants, chelating agents, pH adjusters, fragrances, dyes, UV absorbers / scatterers, vitamins, amino acids, water, etc. Can be blended.
- composition of the present invention is not limited, but can be applied to cosmetics, foods and drinks, pharmaceuticals, and the like.
- it can be used as skin external preparations such as whitening cosmetics and quasi-drugs, and foods and drinks such as foods for specified health use, functional display foods, nutritional functional foods, and supplements.
- the composition may be in any form such as cream, ointment, emulsion, lotion, solution, gel, pack, stick and the like.
- the method for producing the capsule of the present invention is not limited, but can be prepared by any of a chemical method, a physicochemical method, a mechanical method, or a combination thereof.
- capsules can be obtained by mixing gelatin and a functional substance, cross-linking gelatin by adding a carbodiimide cross-linking agent, solidifying, crushing the solidified gelatin, and collecting the pulverized product.
- gelatin and a functional substance are mixed in purified water, heated to 60 ° C. to dissolve the gelatin, and then a carbodiimide crosslinking agent is added and mixed to crosslink and solidify the gelatin.
- a carbodiimide crosslinking agent is added and mixed to crosslink and solidify the gelatin.
- distros for example, 7000 rpm, 2 minutes, room temperature
- the fraction not to be collected can be collected as capsules.
- the functional substance may be any substance that can be included in the capsule of the present invention, and can be appropriately selected depending on the purpose of use.
- the functional substance can be selected based on the water solubility of the substance, and a substance having low water solubility is preferably selected.
- a substance with low water solubility is hardly soluble in water (the amount of solvent required to dissolve 1 g of solute is 100 mL or more and less than 1000 mL (Japanese Pharmacopoeia)), and extremely insoluble in water (1 g of solute Solvent required to dissolve 1000 mL or more and less than 10000 mL (Japanese Pharmacopoeia Manual)) or hardly soluble in water (solvent required to dissolve 1 g of solute is 10,000 mL or more (Japanese Pharmacopoeia Manual)) A substance.
- the water solubility of a substance that can be selected as a functional substance may be, for example, 10 g / L or less, 5 g / L or less, 2 g / L or less, 1.5 g / L or less, or 1.0 g / L or less. . Although it is not necessary to set the lower limit of the water solubility, for example, it may be 0.0001 g / L or more, 0.001 g / L or more, or 0.005 g / L or more.
- the functional material can also be selected based on the octanol / water partition coefficient (LogPow) of the material.
- a substance having an octanol / water partition coefficient of 1.0 or more, 1.2 or more, or 1.4 or more can be selected as a functional substance.
- the upper limit of the coefficient for example, it may be 20 or less, 15 or less, 10 or less, or 5 or less.
- Functional materials include, but are not limited to, polyphenols.
- polyphenols include lignans, catechins, flavonols, anthocyanins, isoflavones, ferulic acid, ellagic acid or derivatives thereof.
- the addition amount of the functional substance can be set based on the content of the functional substance in the final product capsule.
- the functional substance may be added so that the content of the functional substance in the whole capsule is 0.15 to 50% by weight, preferably 1.0 to 40% by weight, more preferably 2.0 to 35% by weight. Can be added.
- the origin of gelatin is not particularly limited, and examples include pig origin (eg, pork skin, pork bone), fish origin (eg, fish scale, fish skin), cattle origin (eg, cow bone, cow skin), etc.
- pork skin-derived gelatin is preferable as described above.
- the gelatin used for the capsule production can be selected based on the jelly strength.
- gelatin having a jelly strength of 100 g or more, preferably 110 to 180 g, more preferably 135 to 165 g can be used.
- the jelly strength can be defined by the method defined in “Niwa and gelatin” JIS K6503-1996 as described above.
- the amount of gelatin added can be set based on the gelatin content in the final product capsule.
- gelatin is added so that the content of gelatin in the whole capsule is, for example, 1 to 30% by weight, preferably 3 to 25% by weight, more preferably 10 to 20% by weight.
- the addition amount of gelatin can also be prescribed
- the weight ratio of functional substance to gelatin [weight of functional substance: gelatin weight] is 1: 0.01 to 1: 1000, preferably 1: 0.1 to 1: 500, more preferably 1: 1. Adjusted to ⁇ 1: 200.
- a carbodiimide crosslinking agent is added to crosslink gelatin.
- a water-soluble carbodiimide crosslinking agent or a salt thereof includes, but is not limited to, hydrochloride, sulfonate and the like as described above.
- the carbodiimide crosslinking agent is not limited, it can be added at a concentration of 5 to 200 mM, preferably 10 to 150 mM, more preferably 20 to 100 mM as a concentration before the crosslinking reaction with gelatin.
- the addition amount of a carbodiimide crosslinking agent can be prescribed
- the weight ratio of gelatin to carbodiimide crosslinking agent before the crosslinking reaction [gelatin weight: carbodiimide crosslinking agent weight] is, for example, 1: 0.06 to 1: 0.2, preferably 1: 0.08 to 1: 0. 187, more preferably 1: 0.09 to 1: 0.1 can be added carbodiimide crosslinking agent.
- a composition can be manufactured by mix
- the capsule of the present invention can be blended, for example, at 0.15 to 50% by weight, preferably 0.5 to 30% by weight, more preferably 1 to 25% by weight, based on the total amount of the composition.
- a surfactant generally used in the fields of foods and drinks, medicines, and cosmetics can be further blended.
- composition As described above, in the production of the composition, further functional substances such as vitamins and polyphenols can be blended, and excipients generally used in the fields of foods, beverages, medicines, and cosmetics can be blended. is there.
- Example 1 Examination of capsule wall material Using various raw materials, capsules containing functional substances were prepared as follows. The prepared capsules were blended in a cosmetic preparation, stored in a constant temperature bath at 40 ° C. and 75% RH, and evaluated with two indicators of color change and feeling of use. In addition, the cosmetic formulation shown in the following manufacture example 1 containing the polysorbate 80, sorbitan sesquioleate, and triethanolamine was used as the said cosmetic formulation.
- the physical properties of the functional substance used in this study are water-soluble 0.82 g / L and octanol / water partition coefficient (LogPow) 1.6-2.3.
- Emulsifier MS-3S, water, and methylcellulose as a thickener were mixed and heated at 30 ° C, 32 ° C, or 34 ° C, and stirred at 250 rpm for 10 minutes using a stirrer to prepare a continuous phase.
- the dispersed phase was added to the continuous phase, and the mixture was stirred for 10 minutes at 250 rpm using a stirrer to prepare an oil capsule.
- Curdlan Capsule A 3% curdlan solution (0.9 g / 30 ml) containing a functional substance (2 g) was prepared at room temperature, solidified at 80 ° C. to 90 ° C., and then using distromics. It grind
- ⁇ Test result-2> As shown in Table 2, discoloration of the cream containing capsules prepared using gellan gum was confirmed in one week after the start of the test, but the feeling of use was good. And although the discoloration was confirmed in the cream which mix
- Example 2 Effect of jelly strength on capsule properties ⁇ Sample preparation> As shown in Table 4, 10% aqueous gelatin solutions (3 g / 30 ml water) with different jelly strength were heated and dissolved. The solution was solidified by adding water-soluble carbodiimide to a final concentration of 50 mM. The solidified product was cooled overnight and pulverized using an IKA wet pulverizer (19,800 min ⁇ 1 ) after preliminary cutting. The obtained pulverized product was passed through a 100 ⁇ m sieve, and the fraction remaining on the sieve was recovered as a crosslinked gelatin capsule (15 g). The jelly strength of gelatin shown in Table 4 was prepared by cooling a 6.67% gelatin solution at 10 ° C. for 17 hours as defined in the quality standard “Niwa and gelatin” JIS K6503-1996. Defined as the load required to push the surface of the jelly down 4 mm with a 1/2 inch (12.7 mm) diameter plunger.
- ⁇ Test method> In the emulsion preparation, the capsule prepared as described above was blended at 20% by weight. The composition was subjected to an accelerated stability test of 40 ° C. ⁇ 2 ° C., 75% RH ⁇ 5% RH and a severe test of 50 ° C. ⁇ 2 ° C., 75% RH ⁇ 5% RH to evaluate the capsule shape and feeling of use. did. In addition, the emulsion shown in the following manufacture example 2 was used as said emulsion formulation.
- Example 3 Texture evaluation of capsule ⁇ Preparation of sample> Gelatin was dissolved by stirring an aqueous solution (Table 5) in which various gelatins were suspended at 65 ° C. for 5 minutes. Water-soluble carbodiimide (WSC) was added to the solution at a final concentration (50 mM or 100 mM) shown in Table 5 and solidified. This was subjected to the following test as a capsule (samples 4 to 12) without being pulverized.
- WSC Water-soluble carbodiimide
- ⁇ Test method> Using a texture analyzer (Shimadzu Techno Research Co., Ltd.), the texture, hardness, brittleness, adhesion, condensation, gumming, chewing, and elasticity of Samples 4 to 12 prepared above were analyzed.
- a texture analyzer Shiadzu Techno Research Co., Ltd.
- the texture, hardness, brittleness, adhesion, condensation, gumming, chewing, and elasticity of Samples 4 to 12 prepared above were analyzed.
- a two-bit method was used in which the gel, which is used as a method for analyzing foods for elderly people, was subjected to pressure twice. The analysis conditions are shown below.
- FIG. 1 shows the result of texture analysis.
- the gel strength of Samples 7-9 was low, and the gel strength was further reduced by the second compression than in the first compression. From these results, capsules solidified with 100 mM WSC maintain a stable shape during storage, but each time force is applied to the capsules during use, the gel strength decreases and eventually the capsules are destroyed. Is suggested. Such characteristics allow for rapid spreading across the entire skin surface without creating a rough feel. In addition, it is possible to eat without causing a rough texture and gradually break the capsule by chewing or digestion in the body.
- the capsule of the present invention is excellent in the feeling of use and can be applied to foods and beverages, and external preparations for skin such as cosmetics and quasi drugs.
- Table 6 shows the results of analyzing the hardness, brittleness, adhesion, condensation, gumming, chewing, and elasticity of Samples 4-12.
- Samples 7-9 were found to have significantly lower numbers of mastication, brittleness, cohesiveness, gumming, and elasticity compared to the other samples.
- a low value for mastication and brittleness means that Samples 7-9 are brittle and easy to collapse.
- a low numerical value of gum or elasticity means that the samples 7 to 9 have adhesiveness. That is, when Samples 7 to 9 are used as cosmetics or external preparations for skin, the capsules can be easily broken by applying friction to the capsules on the skin, so that it is difficult to feel roughness and easily adheres to the skin.
- the capsules can be gradually broken by chewing, digestion in the body, etc. without eating a rough texture. Therefore, it is suggested that the capsule solidified with 100 mM WSC in the case where the functional substance is not included is excellent in the feeling of use when applied to the skin as a skin external preparation or when consumed as a food or drink.
- the elasticity of the capsule may increase or decrease compared to the case where the functional substance is not included. Therefore, in the case where a functional substance is included in the capsule, the WSC concentration is adjusted to 100 mM or less as necessary in order to achieve efficient release of the functional substance in addition to the above excellent usability.
- the capsule can be solidified.
- the conclusions derived from the texture analysis by the two-bit method are derived from the analysis of hardness, brittleness, adhesion, condensability, gumming, chewing, and elasticity (Table 6). It can be understood that it is consistent with the conclusions to be made. Therefore, it is suggested that the texture by the two-byte method can be applied as a simpler index for capsule creation (particularly capsule texture).
- Example 4 Preparation of capsule containing finely divided functional substance ⁇ Preparation of capsule containing sesamin> H20T (derived from pork skin, manufactured by Nippi Co., Ltd.) (3 g / 30 mL of water) and sesamin (water-soluble 0.0066 g / L, octanol / water partition coefficient (LogPow) 4.1) (6.0 g) were mixed. The mixture was stirred at 65 ° C. for 5 minutes to dissolve the gelatin. 0.28 g of water-soluble carbodiimide (manufactured by Nacalai Tesque, final concentration 50 mM) was added to the solution to crosslink and solidify the gelatin.
- sesamin was contained in the capsule prepared as described above, 1 g of the capsule was weighed into a centrifuge tube and suspended in 10 mL of dimethyl sulfoxide (DMSO). The suspension was heated at 80 ° C. for 10 minutes, and then the centrifuge tube was stirred by vortexing. The stirring solution was subjected to centrifugation (3500 rpm, 10 min, 25 ° C.). The supernatant was collected and used as an HPLC sample. Sesamin was detected and quantified under the following conditions. As a result, it was found that sesamin was present at 10 mg per 1 g of capsule. Thereby, it was confirmed that sesamin was included in the capsule.
- DMSO dimethyl sulfoxide
- the capsule prepared as described above contains ferulic acid
- 1 g of the capsule was weighed into a centrifuge tube, and an HPLC analysis sample was prepared according to the method described above. Ferulic acid was detected and quantified under the following conditions. As a result, it was found that ferulic acid was present at 6.95 mg per 1 g of capsule. This confirmed that ferulic acid was included in the capsule.
- Cream A cream was produced according to the formulation shown in Table 7. Oil-soluble component A and water-soluble component B are heated and dissolved at 75 ° C., respectively, and then added and emulsified with stirring at 5000 rpm in the homomixer, and A / W emulsion Formed. Thereafter, it was cooled to 60 ° C., and section C was added. Furthermore, it cooled to 40 degreeC and the target cream was manufactured by adding the division D.
- capsules having a stable shape can be produced by crosslinking gelatin as a wall material using a carbodiimide crosslinking agent. . And even if it preserve
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Abstract
Description
(1)ゼラチンと機能性物質を混合する工程;
カルボジイミド架橋剤を添加し、ゼラチンをカルボジイミド架橋剤により架橋する工程;
架橋されたゼラチンを固化する工程;及び
固化したゼラチンを粉砕する工程;
を含む、カプセルの製造方法。
(2)前記カルボジイミド架橋剤を5mM~200mMの濃度で含有する溶液中でゼラチンを架橋する、(1)に記載の製造方法。
(3)前記ゼラチンと前記カルボジイミド架橋剤を、1:0.06~1:0.2の濃度比で反応させる、(1)又は(2)に記載の製造方法。
(4)前記カルボジイミド架橋剤が、1-エチル-3-(3-ジメチルアミノプロピル)カルボジイミド、1-シクロヘキシル-3-(2-モルホリニル-4-エチル)カルボジイミド、ジシクロヘキシルカルボジイミド、ジイソプロピルカルボジイミド、及びこれらの塩からなる群から選択される、(1)~(3)のいずれかに記載の製造方法。
(5)前記ゼラチンが、100g以上のゼリー強度を有する、(1)~(4)のいずれかに記載の製造方法。
(6)機能性物質及びカルボジイミド架橋剤により架橋されたゼラチンを含んでなる、カプセル。
(7)前記ゼラチンが、100g以上のゼリー強度を有する、(6)に記載のカプセル。
(8)前記ゼラチンが酸処理ゼラチンである、(6)又は(7)に記載のカプセル。
本明細書でいうカプセルとは、ゼラチン及びカルボジイミド架橋剤により構成されるカプセル、及び当該カプセルに包接された機能性物質を含んでなる。理論に拘束されないが、カプセルに機能性物質を包接することにより、機能性物質の活性や安定性を妨げる物質や環境と、機能性物質との接触を避け得、及び/又は機能性物質の溶媒に対する溶解性や分散性を改善し得る。
本発明における「機能性物質」とは、本発明のカプセルに包接し得る物質であればよく、使用目的に応じて適宜選択することができる。活性や安定性の維持、又は分散性や溶解性の改善等、カプセルに包接することにより何らかの利益がもたらされるものを機能性物質として選択するのが好ましい。機能性物質は、物質の水溶性に基づいて選択することができ、好ましくは水溶性の低い物質を選択する。ここで、水溶性の低い物質とは、水に溶けにくい(溶質1gを溶かすために必要な溶媒量が100mL以上1000mL未満(日本薬局方解説書))物質、水に極めて溶けにくい(溶質1gを溶かすために必要な溶媒量が1000mL以上10000mL未満(日本薬局方解説書))物質、又は水にほとんど溶けない(溶質1gを溶かすために必要な溶媒量が10000mL以上(日本薬局方解説書))物質をいう。機能性物質として選択することのできる物質の水溶性は、例えば、10g/L以下、5g/L以下、2g/L以下、1.5g/L以下、又は1.0g/L以下であればよい。当該水溶性の下限を設定する必要はないが、例示するとすれば、0.0001g/L以上、0.001g/L以上、又は0.005g/L以上としてもよい。また、機能性物質は、物質のオクタノール/水分配係数(LogPow)に基づいて選択することもできる。例えば、オクタノール/水分配係数が1.0以上、1.2以上、1.4以上の物質を機能性物質として選択することができる。当該係数の上限を設定する必要はないが、例示するとすれば、20以下、15以下、10以下、5以下としてもよい。
本発明において「ゼラチン」は、カプセルの壁剤として用いられる。ゼラチンの由来は特に限定されないが、豚由来(例えば、豚皮、豚骨)、魚由来(例えば、魚鱗、魚皮)、牛由来(例えば、牛骨、牛皮)などが挙げられ、豚由来、特に豚皮由来のゼラチンが好ましい。また、ゼラチンの製法も特に限定されず、酸処理ゼラチン、化学修飾ゼラチン、両性処理ゼラチン、アルカリ処理ゼラチンなどがあってもよい。例えば、豚、魚、牛などからコラーゲンを加熱抽出し、酸又はアルカリで前処理した後、加水分解による可溶化を経て、ゼラチンを製造することができる。本発明においては、アルカリ処理ゼラチン及び酸処理ゼラチンのいずれを用いてもよいが、酸処理ゼラチンが特に好ましい。ゼラチンにはAタイプとBタイプがあり、Aタイプの等イオン点はpH8~9であり、Bタイプの等イオン点はpH5である。中性から弱酸性のpH領域では、Aタイプゼラチンはプラス、Bタイプゼラチンはマイナスに荷電する。従って、本発明においては、Aタイプのゼラチンが好ましく、酸処理されたAタイプゼラチンがより好ましい。本発明においては、一般的に入手可能なゼラチンを用いてもよく、ゼラチン(ナカライテスク製)、ゼラチン(和光純薬工業製)、ゼラチン(三光純薬製)、ゼラチン(株式会社ニッピ)、ゼラチン(新田ゼラチン株式会社)などを用いてもよい。
本発明において、「カルボジイミド架橋剤」とは、-N=C=N-で表される官能基を含み、縮合剤として働いて、ゼラチンを架橋することができる化合物をいう。本発明においては、水溶性のカルボジイミド架橋剤又はその塩を用いることが好ましい。当該塩には、塩酸塩、スルホン酸塩などが含まれる。例えば、本発明におけるカルボジイミド架橋剤又はその塩には、水溶性カルボジイミド(1-エチル-3-(3-ジメチルアミノプロピル)カルボジイミド:WSC)又はその塩、1-シクロヘキシル-3-(2-モルホリニル-4-エチル)カルボジイミド(CME-カルボジイミド)又はその塩、ジシクロヘキシルカルボジイミド(DCC)又はその塩、ジイソプロピルカルボジイミド(DIC)又はその塩などが含まれ、塩化合物としては、1-エチル-3-(3-ジメチルアミノプロピル)カルボジイミド塩酸塩、1-シクロヘキシル-3-(2-モルホリニル-4-エチル)カルボジイミドメト-p-トルエンスルホナートなどが含まれるが、1-エチル-3-(3-ジメチルアミノプロピル)カルボジイミド塩酸塩を用いることが特に好ましい。
本発明のカプセルは、さらなる機能性物質を含有してもよい。当該機能性物質としては、例えば、ビタミン類やポリフェノール類などが挙げられる。さらなる機能性物質の含有量は適宜設定することができる。また、これに加え、飲食品、医薬、化粧料の分野で一般的に用いられる賦形剤をカプセルに含有させることもできるが、これに限定されない。例えば、界面活性剤、油分、アルコール類、保湿剤、増粘剤、防腐剤、酸化防止剤、キレート剤、pH調整剤、香料、色素、紫外線吸収・散乱剤、ビタミン類、アミノ酸類、水などを配合することができる。
本発明のカプセルの特性は、当業者に知られたずれの手法によって評価してもよい。例えば、カプセルの形状については、カプセルを保存した後、カプセルの形状を観察することによって行うことができる。当該保存は、室温であってもよいが、温度や湿度などが制御された条件で行うことが好ましい。例えば、加速条件(例えば、40℃、75%RH)や苛酷条件(例えば、50℃±2℃、75%RH±5%RH)の下でカプセルを保存し、所定期間経過後に、カプセルの形状を観察することができる。
本発明のカプセルを配合して組成物としてもよい。例えば、本発明のカプセルを含有する飲食品、医薬品、又は化粧料などが挙げられる。当該組成物における本発明のカプセルの含有量は特に限定されないが、組成物全体量に対して、例えば、0.1~50重量%、好ましくは0.5~30重量%、より好ましくは1~25重量%とすることができる。
本発明の組成物は、限定されないが、化粧品、飲食品、医薬品などに適用できる。例えば、美白化粧料や医薬部外品などの皮膚外用剤、並びに特定保健用食品、機能性表示食品、栄養機能食品、及びサプリメント等の飲食品として用いることができる。組成物は、クリーム、軟膏、乳液、ローション、溶液、ゲル、パック、スティックなど、いずれの形状であってもよい。
本発明のカプセルを配合することにより、組成物を製造することができる。本発明のカプセルは、組成物全体量に対して、例えば、0.15~50重量%、好ましくは0.5~30重量%、より好ましくは1~25重量%で配合することができる。
種々の原料を用いて、下記のように機能性物質含有カプセルを調製した。調製したカプセルは化粧品製剤中に配合し、40℃、75%RHの恒温槽で保存し、色の変化及び使用感の2つの指標で評価した。尚、前記化粧品製剤として、ポリソルベート80、セスキオレイン酸ソルビタン、トリエタノールアミンを含む、下記製造例1に示す化粧品製剤を用いた。本検討において使用した機能性物質の物性は、水溶性0.82g/L、オクタノール/水分配係数(LogPow)1.6-2.3である。
食品硬化油脂(融点41℃、融点43℃、融点45℃、融点59℃の牛脂;融点63℃の菜種硬化油;その他蝋やワックス、8.8g)に機能性物質(1g)、及び親油性乳化剤(レシチン又はP-100、0.2g)を混合し、43℃、45℃、もしくは47℃で加温した後、攪拌機を用いて750rpmで10分間撹拌して分散相を調製した。乳化剤MS-3S、水、増粘剤としてメチルセルロースを混合して30℃、32℃、もしくは34℃で加温し、攪拌機を用いて250rpmで10分間撹拌して連続相を調製した。連続相に分散相を添加し、攪拌機を用いて250rpmで10分間撹拌し、油脂カプセルを調製した。
(1)ジェランガムカプセル
70℃で融解させたジェランガム(1.25g/20ml)に、機能性物質(2g)を含有する0.1M乳酸カルシウム(150ml)溶液を添加し、ディストロミクスを用いて6000rpmで5分間粉砕した。当該粉砕物を100μmの篩に移し、篩を通過しない画分を回収した。当該画分を、機能性物質が包接されたジェランガムカプセルとした。
機能性物質(2g)を含有する3%カードラン溶液(0.9g/30ml)を室温にて調製し、80℃~90℃で固化させた後、ディストロミクスを用いて6000rpmで5分間粉砕した。当該粉砕物を100μmの篩に移し、篩を通過しない画分を回収した。当該画分を、機能性物質が包接されたカードランカプセルとした。
表3に示すように、ゼリー強度の異なる2種類のゼラチンを用いた。ゼラチン10%水溶液(3g/30ml水)に、機能性物質(3.0g)を懸濁させ、加温溶解した。当該溶解液に水溶性カルボジイミドを最終濃度20mMとなるように添加し、固化させた。固化物を一晩冷却した後、予備裁断後にIKA湿式粉砕機(19,800min-1)を用いて粉砕した。得られた粉砕物を100μmの篩にかけ、篩の上に残った画分を機能性物質が包接されたゼラチンカプセルとして回収した。
結果を表1に示す。低融点の油脂(41℃、43℃、45℃)を壁剤とするカプセルは、時間が経過するにつれて変色した。試験期間中、カプセルの形状が維持されなかったため、機能性物質が溶出し、変色が起こったことが示唆される。高融点の油脂(52℃、63℃)を壁剤とするカプセルの色調の変化は、低融点の油脂カプセルのものよりも改善された。このことから、カプセルの被膜油脂の融点が機能性物質又はその誘導体の変色抑制に寄与することが判明した。一方で、高融点油脂カプセルの使用感を評価したところ、ざらざら感が残り、触感が悪いことも判明した。
表2に示すように、ジェランガムを用いて調製したカプセルを配合したクリームは、試験開始後1週間で変色が確認されたが、使用感は良好であった。そして、カードランを用いて調製したカプセルを配合したクリームは、試験開始後2週間で変色が確認されたが、使用感が良くなかった。いずれのカプセルを配合した場合でも、色調の安定性と使用感を両立するクリームは得られなかった。
表3に示すように、ゼラチンを用いて調製したカプセルを配合したクリームは、試験開始後1カ月を経過してもクリーム製剤の色調は安定であった。これは、クリーム製剤に配合したカプセルに包接された機能性物質の変色が抑制されたことによる。さらに、他の壁材で調製したカプセルと比較しても使用感は良好であった。
<試料の調製>
表4に示すように、ゼリー強度の異なるゼラチンの10%水溶液(3g/30ml水)を加温して溶解させた。該溶解液に水溶性カルボジイミドを最終濃度50mMとなるように添加することにより固化させた。固化物を一晩冷却し、予備裁断後にIKA湿式粉砕機(19,800min-1)を用いて粉砕した。得られた粉砕物を100μmの篩にかけ、篩の上に残存した画分を架橋されたゼラチンカプセル(15g)として回収した。なお、表4に示したゼラチンのゼリー強度は、品質規格「にかわ及びゼラチン」JIS K6503-1996に定められているように、6.67%ゼラチン溶液を、10℃で17時間冷却して調製したゼリーの表面を、2分の1インチ(12.7mm)径のプランジャーで4mm押し下げるのに必要な荷重として定義される。
乳液製剤中に、上記のように調製したカプセルを20重量%で配合した。当該配合物を40℃±2℃、75%RH±5%RHの加速安定性試験及び50℃±2℃、75%RH±5%RHの苛酷試験に供し、カプセルの形状及び使用感を評価した。尚、前記乳液製剤として、下記製造例2に示す乳液を用いた。
結果を表4に示す。試験したカプセルはいずれも、カプセルの形状を維持した。そして、試験したカプセルのいずれも、使用感が良好であったが、ゼリー強度135~165gのゼラチンを用いて製造したカプセルが最も良かった。この結果より、カプセルは形状の安定性と使用感を両立することが示唆された。
<試料の調製>
各種ゼラチンを懸濁した水溶液(表5)を65℃で5分間撹拌することによりゼラチンを溶解させた。当該溶解液に、水溶性カルボジイミド(WSC)を表5に示す最終濃度(50mM又は100mM)で添加し、固化させた。これを粉砕することなく、カプセル(試料4~12)として以下の試験に供した。
テクスチャーアナライザー(株式会社島津テクノリサーチ社)を使用して、上記で調製した試料4~12のテクスチャー、硬さ、もろさ、付着性、凝縮性、ガム性、そしゃく性、及び弾力性について解析した。テクスチャーの解析は、高齢者用の食品の解析方法として用いられているゲルに2回圧力をかけて行うツーバイト法を用いた。解析条件を以下に示す。
機種:EZ-X(島津テクノリサーチ株式会社製)
速度:1mm/sec
試験治具:ユニバーサルデザインフード
進入距離:13.3mm
温度:室温(23℃)
ロードセル容量:500N
試験種類:圧縮(2回圧縮)
伸び原点:試験力1gf
プランジャー:直径(φ)20mm
図1にテクスチャー解析の結果を示す。試料7~9のゲル強度は低く、かつ1回目の圧縮におけるよりも、2回目の圧縮によりゲル強度はさらに低下した。これらの結果から、100mMのWSCで固化したカプセルは、保存中は形状を安定に維持するが、使用時にカプセルに力が加わる度に、ゲル強度が低下し、最終的にカプセルが破壊されることが示唆される。このような特性は、ざらざら感を生じることなく、皮膚表面全体に素早く広げることを可能とする。また、ざらついた食感を生じることなく摂食し、咀嚼や体内での消化等によりカプセルを徐々に破壊することも可能とする。本発明のカプセルは、使用感に優れ、飲食品並びに化粧品や医薬部外品などの皮膚外用剤へ適用が可能である。
<セサミンを含有するカプセルの調製>
H20T(豚皮由来、ニッピ(株)製)(3g/30mLの水)とセサミン(水溶性0.0066g/L、オクタノール/水分配係数(LogPow)4.1)(6.0g)を混合し、65℃で5分間撹拌し、ゼラチンを溶解させた。当該溶解液に水溶性カルボジイミド0.28g(ナカライテスク社製、最終濃度50mM)を添加し、ゼラチンを架橋し、固化させた。精製水を100mL添加し、ディストロミクスを用いて6000rpmで5分間撹拌し、固形物を粉砕した。当該粉砕物を100μmの篩に移し、篩の上に残った画分を、セサミンを含有するカプセルとして回収した。
カラム Develosil C30 UG-5(4.6mm x 150mm:野村化学製)
移動相 Buffer A:0.1%ギ酸を含む蒸留水
Buffer B:0.1%ギ酸を含む80%アセトニトリル(AcCN)/蒸留水
検出波長 280nm
流速 1ml/min
サンプル量 10μL/injection
プログラム 20%Buffer B→100%Buffer B(リニアグラジエント:40分)
H20T(豚皮由来、ニッピ株式会社製)(3g/30mLの水)とフェルラ酸(水溶性0.91g/L、オクタノール/水分配係数(LogPow)1.6-1.7)(6.0g)に混合し、65℃で5分間撹拌し、ゼラチンを溶解させた。当該溶解液に水溶性カルボジイミド0.56g(ナカライテスク社製、最終濃度100mM)を添加し、ゼラチンを架橋し、固化させた。精製水を100mL添加し、ディストロミクスを用いて6000rpmで5分間撹拌し、固形物を粉砕した。当該粉砕物を100μmの篩に移し、篩の上に残った画分を、フェルラ酸を含有するカプセルとして回収した(カプセル2)。
カラム Develosil C30 UG-5(4.6mm x 150mm:野村化学製)
移動相 Buffer A:0.1%ギ酸を含む蒸留水
Buffer B:0.1%ギ酸を含む80%アセトニトリル(AcCN)/蒸留水
検出波長 254nm
流速 1ml/min
サンプル量 10μL/injection
プログラム 5%Buffer B →60%Buffer B(リニアグラジエント:40分)
表7に示す処方でクリームを製造した。油溶性成分である区分A及び水溶性成分である区分Bをそれぞれ75℃に加温溶解した後、区分Aをホモミキサーにおいて5000rpmで攪拌しながら区分Bを添加して乳化させ、O/Wエマルジョンを形成させた。その後60℃まで冷却し、区分Cを添加した。さらに40℃まで冷却し、区分Dを添加することにより、目的とするクリームを製造した。
表8に示す処方で乳液を製造した。水溶性成分である区分A及び油溶性成分である区分Bをそれぞれ75℃に加温溶解した後、区分Aをホモミキサーにおいて5000rpmで攪拌しながら区分Bを添加して乳化させ、O/Wエマルジョンを形成させた。その後60℃まで冷却し、区分Cを添加した。さらに40℃まで冷却し、区分Dを添加することにより、目的とする乳液を製造した。
本発明においては、カルボジイミド架橋剤を用いて壁物質であるゼラチンを架橋化することにより、形状が安定なカプセルを製造できることを見出した。そして、当該カプセルは、長期保存しても、皮膚に適用した場合や摂食した場合にざらつき感を生じることがなく、優れた使用感を有する。更に、当該カプセルは、使用時に容易に崩すことができるため、機能性物質を適切に放出することができる。このような特定は、飲食品並びに化粧品や医薬部外品などの皮膚用外用剤に用いる場合に有利である。
Claims (8)
- ゼラチンと機能性物質を混合する工程;
カルボジイミド架橋剤を添加し、ゼラチンをカルボジイミド架橋剤により架橋する工程;
架橋されたゼラチンを固化する工程;及び
固化したゼラチンを粉砕する工程;
を含む、カプセルの製造方法。 - 前記カルボジイミド架橋剤を5mM~200mMの濃度で含有する溶液中でゼラチンを架橋する、請求項1に記載の製造方法。
- 前記ゼラチンと前記カルボジイミド架橋剤を、1:0.06~1:0.2の濃度比で反応させる、請求項1又は2に記載の製造方法。
- 前記カルボジイミド架橋剤が、1-エチル-3-(3-ジメチルアミノプロピル)カルボジイミド、1-シクロヘキシル-3-(2-モルホリニル-4-エチル)カルボジイミド、ジシクロヘキシルカルボジイミド、ジイソプロピルカルボジイミド、及びこれらの塩からなる群から選択される、請求項1~3のいずれか1項に記載の製造方法。
- 前記ゼラチンが、100g以上のゼリー強度を有する、請求項1~4のいずれか1項に記載の製造方法。
- 機能性物質及びカルボジイミド架橋剤により架橋されたゼラチンを含んでなる、カプセル。
- 前記ゼラチンが、100g以上のゼリー強度を有する、請求項6に記載のカプセル。
- 前記ゼラチンが酸処理ゼラチンである、請求項6又は7に記載のカプセル。
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US16/072,330 US11207258B2 (en) | 2016-01-25 | 2017-01-25 | Capsule containing functional substance and method for manufacturing said capsule |
CN201780007066.5A CN108495709B (zh) | 2016-01-25 | 2017-01-25 | 含有功能性物质的胶囊及其制造方法 |
SG11201806019PA SG11201806019PA (en) | 2016-01-25 | 2017-01-25 | Capsule containing functional substance and method for manufacturing said capsule |
JP2017564292A JP6646689B2 (ja) | 2016-01-25 | 2017-01-25 | 機能性物質を含有するカプセル及びその製造方法 |
CA3010995A CA3010995A1 (en) | 2016-01-25 | 2017-01-25 | Capsule containing functional substance and method for manufacturing said capsule |
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US20190029940A1 (en) | 2019-01-31 |
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