Patent ID: 9693964
Date: 2017-07-04
CPC Classifications: A23L,A23V,A61K

Claim:
1. A hydroxypropyl starch vacant capsule comprising: a hydroxypropyl starch, wherein the hydroxypropyl starch comprises a hydroxypropyl starch derived from a plant selected from the group consisting of native mung beans, wheat, potato, cassava, soybean, corn, and combinations thereof, wherein the hydroxypropyl starch is present in an amount of 80% to about 95% by weight and wherein the starch has a hydroxypropyl content of 2% to 7% by weight, water in an amount of from 5% to about 15% by weight, an adhesive selected from the group consisting of glycerol, polyethylene glycol, triethyl citrate, tributyl citrate, stearic acid, propylene glycol, and combinations thereof, wherein the adhesive is present in an amount up to 5% by weight, and at least one of a light-screening agent in amount up to 3% by weight, a colorant in an amount in an amount up to 2% by weight, an aromatic essence in an amount up to 4% by weight, and a flavoring agent in an amount of up 5% by weight; wherein the hydroxypropyl starch vacant capsule is made by a process that comprises: a) gelatinizing the hydroxypropyl starch comprising heating a mixture of the hydroxypropyl starch and water, in a ratio of from 1:1 to 1:3, to a temperature of 60-80° C., adjusting the pH to 7-9, agitating mixture for 1-2 hours at constant temperature, thus producing material D; b) mixing material D with water and the adhesive, for 0.5-1 hour at a temperature of 60-80° C., thus forming a gel; c) adjusting the gel viscosity of the gel to 400-1500 mPa·s; d) introducing the gel into gel buckets A and B of an automatic vacant capsule machine, while maintaining the temperature of the buckets at 80° C. to about 100° C. and allowing the gel in the buckets to stand static for 1-2 hours; e) lowering the temperature to 40° C. to about 60° C. at the rate of 10° C./min; f) allowing the gel in the buckets to stand static for 1-2 hours; g) adjusting the viscosity of the gel after standing static at a temperature of 40° C. to about 60° C. from 400 to about 1500 mPa·s; and h) forming the hydroxypropyl starch vacant capsule.