METHOD FOR THE CAPSULATION OF FATTY AND WATER-SOLUBLE PRODUCTS

摘要

The method is used in the manufacture of medicamentous preparations, food seasoning and spices and biologically active foods. By the method, a solution of fatty-soluble products is prepared which is homogenized at 25 to 45°C for 20-30 min., with subsequent filtration after which a solution of water soluble products is also prepared separately by continuous agitation and heating at 20 to 100°C. The solution is filtered and gelatine-glycerine mixture in ratio glycerine: gelatine: distiled water from 1:3:5 to 2:5:7. The two separately produced solutions are simultaneously batched at a capsulation weighing machine.