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Improving the Stability of Gel Mass of Vegetable Soft Capsule
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 Title & Authors
Improving the Stability of Gel Mass of Vegetable Soft Capsule
Lee, Yeon Hui; Weon, Kwon Yeon;
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The objective of this study is to determine the physical characteristics of the gel mass of vegetable soft capsules and to maintain their rheological stability for improving manufacturability. The effect of each capsule shell component on the viscosity of the gel mass was studied for 6 hours, and the effects of adding an alkalizer or electrolytes to neutralize the sulfate groups on the carrageenan molecule were also investigated. Carrageenan was identified as a major component that affects the viscosity of the gel mass, and it showed unstable properties with age. The viscosity and stability of the gel mass were remarkably improved when an alkalizer or electrolytes were added at 3.0% relative to the carrageenan. 3.6 M KCl showed the highest effect on increasing the viscosity. A stable gel mass composition for vegetable soft capsules was successfully developed, which can be considered to increase the application of the capsules in the pharmaceutical and food industries.
Carrageenan;Electrolyte;Gel mass;Stability;Vegetable soft capsule;
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이중 고온용융 압출 성형된 이중 방출능을 가지는 제형의 개발,김동욱;강진양;강창민;박준범;

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