Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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The Effects of Coating Treatments on Enteric Coating of the Soft Capsules Containing Omega-3 Fatty Acids

오메가-3 연질캡슐의 코팅 조건에 따른 장용성 코팅품질에 미치는 영향

  • Received : 2011.10.18
  • Accepted : 2012.01.18
  • Published : 2012.04.30

Abstract

This article presents an evaluation of the effects of coating conditions on the enteric coating quality of soft gelatin capsules containing Omega-3 fatty acids. Three conditions were controlled: concentration of hydroxypropyl methylcellulose phthalate (6, 8, and 10 wt% in solution), temperature of the inlet air (32, 35, and $38^{\circ}C$), and the coating solution feed rate (7.5, 11.25, and 15.0 g/min). The transparency of the enteric coated soft gelatin capsules was evaluated by measuring the degree of whiteness of the surface using a spectrophotometer. Results showed that the most important parameter in the enteric coating process was the coating solution feed rate. As the coating solution feed rate decreased and inlet air temperature increased, the degree of whiteness of coating surfaces decreased. We also evaluated the disintegration properties of the enteric coated capsules in accordance with the Korea Health Functional Food Code.

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