| 摘要 |
Described are compositions and methods for reducing cross-linking in the gelatin shell of gelatin capsules by incorporation of a free amino acid into the capsule shell and by inclusion of an ester of carboxylic acid either into the capsule filling, and/or into the capsule shell and/or into the lubrication agent, or in combinations thereof. Also described are soft gelatin capsules characterised by improved stability as compared with gelatin capsules that do not contain amino acid in the shell and carboxylic acid ester in the filling, shell or in the lubrication agent, or in combinations thereof. |
