| 摘要 |
The invention relates to starch gels and to a method for the production of shaped bodies containing active ingredients, especially gelatin-free soft capsules. Significant improvements, especially with regard to brittleness, storage stability in changing conditions and sorption behavior, are provided in comparison with existing approaches to solving the gelatin problem in soft capsules. The invention also relates to gelatin-free soft capsules having resistant properties and a reduced glyceamic index in comparison with starch or thermoplastic starch. |
