Composition of vegetable soft capsule having excellent elasticity and adhesive property, provided in form of thin film, and having improved productivity and disintegration, and method of preparing the same

摘要

Disclosed are a composition of a vegetable soft capsule having excellent elasticity and an excellent adhesive property, provided in the form of a thin film, and having improved productivity and disintegration, and a method of preparing the same. Based on 35.3 weight part of the starch and the carrageenan, 7 weight part of the starch and 3 weight part of carrageenan are provided. In 35.3 weight part of the starch and the carrageenan, the starch contains 17.65 weight part of corn starch, 3.53 weight part of tapioca starch, and 3.53 weight part of potato starch are provided based on the weight ratio, and the carrageenan contains 7.592 weight part of iota carrageenan, 2.118 weight part of kappa carrageenan, 0.8 weight part of baking soda (sodium bicarbonate), 0.04 weigh part of arabic gum, and 0.04 weight part of Levan. Together with 35.3 weight part of the starch and the carrageenan, 17.7 weight part of glycerin, and 47 weight part of purified water are composited.

主权项

1. A composition of a vegetable soft capsule having excellent elasticity and an excellent adhesive property, provided in a form of a thin film, and having improved productivity and disintegration, the composition comprising:
starch and carrageenan having a content in a range of 35.3 wt % ±10 wt %; glycerin having a content in a range of 17.7 wt % ±3 wt %; and purified water having a content in a range of 47 wt % ±7 wt %, wherein the starch and carrageenan having the content in the range of 35.3 wt % ±10 wt % contains the starch having a content in a range of 70 wt % ±5 wt % of the starch and carrageenan and the carrageenan having a content in a range of 30 wt % ±5 wt % of the starch and carrageenan, wherein 24.71 wt % ±1.7 wt % of the starch contains 17.65 wt % ±2 wt % of corn starch,3.53 wt % ±1 wt % of tapioca starch, and 3.53 wt % ±1 wt % of potato starch, and wherein 10.59 wt % ±1.7 wt % of the carrageenan contains 7.592 wt % ±1 wt % of iota carrageenan, 2.118 wt % ±0.64 wt % of kappa carrageenan, 0.8 wt % ±0.3 wt % of baking soda (sodium bicarbonate), 0.04 wt % ±0.03 wt % of arabic gum, and 0.04 wt % ±0.03 wt % of Levan.