科研之友
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摘要
The higher price of raw materials and the well-recognized shortcomings of gelatin capsules, such as animal-derived ingredients, lower soft temperature and the instability of moisture in gelatin, have led to attempts to develop replacement substances, such as various vegetable gums, hydroxypropyl methylcellulose cellulose and modified starch. Although there are many patents and publications on the developing various substances for capsules, only a few non-gelatin capsule products have recently entered the market. The reasons for the lower commercial success include the higher price of these new products due to requirements for new processing facilities, and/or more complex processing conditions. This paper discusses the development of capsules made from various natural plant polymers, including both fundamental science such as microstructure, phase transition and rheology, as well as processing techniques and formulations. As one of the most popular food ingredients and has good film-forming behavior, starch has shown great potential. The achievements in this area have increased our knowledge of polymer science, in particular that of natural polymers. Application of extrusion technique in capsule manufacture is a significant achievement.
- 出版日期2013-1-20
- 单位华南理工大学
