FILM-FORMING COMPOSITION CONTAINING GELLAN GUM AND STARCH, AND APPLICATION IN SOFT CAPSULE

Abstract

Provided is a starch film-forming composition, comprising: A, a first gelling agent; B, starch; C, a plasticizer; D, water; wherein the first gelling agent is a gellan gum with two gel temperatures, wherein the first gel temperature is 51 to 75° C. and the second gel temperature is 40° C. to 50° C. The present application relates to the field of food or pharmaceutical raw materials. The composition is obviously superior to the prior art in terms of rubber strength, toughness and forming bonding when used in preparation of soft capsules, can fully meet the requirements for industrial production of soft capsules and can be used as an alternative in soft capsule technology.

Claims

1. A starch film-forming composition, comprising: A. a first gelling agent; B. starch; C. a plasticizer; and D. water; wherein the first gelling agent is a gellan gum with two gel temperatures, wherein the first gel temperature ranges from 51 to 75° C., and the second gel temperature ranges from 40° C. to 50° C.

2. The starch film-forming composition according to claim 1, wherein the content of the first gelling agent ranges from 0.5 to 6 wt %, the content of the starch ranges from 10 to 50 wt %, the content of the plasticizer ranges from 10 to 30 wt %, and the content of the water ranges from 33 to 70 wt %.

3. The starch film-forming composition according to claim 2, wherein the weight ratio of the first gelling agent to the starch ranges from 0.02 to 0.6.

4. The starch film-forming composition according to claim 3, wherein the weight ratio of the first gelling agent to the starch ranges from 0.02 to 0.5, and the content of the first gelling agent ranges from 1 to 5 wt %.

5. The starch film-forming composition according to claim 3, wherein the weight ratio of the first gelling agent to the starch ranges from 0.1 to 0.6, and the film-forming composition further comprises 5 to 35 wt % of a water-soluble polysaccharide.

6. The starch film-forming composition according to claim 5, wherein the water-soluble polysaccharide is selected from a group consisting of pullulan, dextrin and maltodextrin.

7. The starch film-forming composition according to claim 1, wherein the starch is a modified starch; and the modified starch is selected from a group consisting of an acid modified starch, a hydroxypropyl starch, an oxidized starch, an acetate starch, an oxidized hydroxypropyl starch, a hydroxypropyl distarch phosphate, a starch phosphate, an acetylated oxidized starch, and an acetylated distarch phosphate; and/or wherein the plasticizer is selected from a group consisting of glycerol, sorbitol, maltitol, erythritol, xylitol, crystalline fructose and trehalose.

8. The starch film-forming composition according to any of claim 1, wherein the starch is a natural starch, and the natural starch is selected from a group consisting of a waxy corn starch, a pea starch, a corn starch, a potato starch, and a tapioca starch; and/or wherein the plasticizer is selected from a group consisting of glycerol, sorbitol, maltitol, erythritol, xylitol, crystalline fructose and trehalose.

9. (canceled)

10. The starch film-forming composition according to claim 7, further comprising a second gelling agent, wherein the weight percentage of the second gelling agent ranges from 0.1 to 5 wt %, and the second gelling agent is selected from a group consisting of carrageenan, agar, sodium alginate, low methoxy pectin, high methoxy pectin, amidated pectin, high acyl gellan gum, low acyl gellan gum, konjac glucomannan, xanthan gum and locust bean gum.

11. A method for preparing the starch film-forming composition according to claim 2, comprising: a) adding the first gelling agent to the plasticizer, stirring them homogeneously, and then adding water to the resulting mixture which is then heated at a temperature between 80 and 98° C. with stirring until the first gelling agent dissolves; b) adding the starch, and heating them at a temperature between 80 and 98° C. with stirring until the starch dissolves; and c) removing air bubbles to obtain the film-forming composition.

12. The preparation method according to claim 11, wherein the weight ratio of the first gelling agent to the starch ranges from 0.1 to 0.6, and the b) step further comprises adding a water-soluble polysaccharide with a weight percentage between 5 and 35 wt %; and the b) step is a step for adding the starch and the water-soluble polysaccharide, and heating them at a temperature between 80 and 98° C. with stirring until the starch and the water-soluble polysaccharide dissolves.

13. The preparation method according to claim 11, wherein the a) step further comprises adding the second gelling agent with the weight percentage of the second gelling agent between 0.1 and 5 wt %; and the a) step is a step for adding the first gelling agent and the second gelling agent to the plasticizer, stirring them homogeneously, and then adding the water to the resulting mixture which is then heated at a temperature between 80 and 98° C. with stirring until the first gelling agent and the second gelling agent dissolves.

14. A capsule shell comprising the starch film-forming composition of claim 1.

15. (canceled)

16. The preparation method according to claim 12, wherein the a) step further comprises adding the second gelling agent with the weight percentage of the second gelling agent between 0.1 and 5 wt %; and the a) step is a step for adding the first gelling agent and the second gelling agent to the plasticizer, stirring them homogeneously, and then adding the water to the resulting mixture which is then heated at a temperature between 80 and 98° C. with stiffing until the first gelling agent and the second gelling agent dissolves.

17. The starch film-forming composition according to claim 8, further comprising a second gelling agent, wherein the weight percentage of the second gelling agent ranges from 0.1 to 5 wt %, and the second gelling agent is selected from a group consisting of carrageenan, agar, sodium alginate, low methoxy pectin, high methoxy pectin, amidated pectin, high acyl gellan gum, low acyl gellan gum, konjac glucomannan, xanthan gum and locust bean gum.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0063] The following content is provided to further illustrate the present invention.

[0064] As used herein, “%” or “wt %” refers to weight percentage, unless otherwise indicated in the description.

[0065] The starch film-forming composition provided in the present invention comprises a first gelling agent, a starch, a plasticizer and water, wherein the first gelling agent is gellan gum with two gel temperatures, wherein the first gel temperature ranges from 51 to 75° C., and the second gel temperature ranges from 40° C. to 50° C.

[0066] As used herein, the first gelling agent has a first gel temperature between 51 and 55° C. and a second gel temperature between 40 and 50° C., or a first gel temperature between 56 and 60° C. and a second gel temperature between 40 and 50° C., or a first gel temperature between 61 and 65° C. and a second gel temperature between 40 and 50° C., or a first gel temperature 66 and 70° C. and a second gel temperature 40 and 50° C., or a first gel temperature between 71 and 75° C. and a second gel temperature between 40 and 50° C. In one embodiment, the first gelling agent is Gellaneer™ HS gellan gum. In one embodiment, the gellan gum is Gellaneer™ HS gellan gum. The gel temperatures of multiple batches of Gellaneer™ HS gellan gum are measured by the inventors and it is found that the first gel temperature ranges from 55 to 65° C. and the second gel temperature ranges from 40 to 50° C. or the first gel temperature ranges from 66 to 75° C. and the second gel temperature ranges from 40 to 50° C. The gel strength of 0.5% of gellan gum ranges from 100 to 1000 g/cm.sup.2, preferably 200 to 800 g/cm.sup.2, 200 to 700 g/cm.sup.2, 200 to 600 g/cm.sup.2, 200 to 500 g/cm.sup.2, or 200 to 400 g/cm.sup.2.

[0067] As used herein, the content of the first gelling agent may range from 0.5 to 6 wt %, 1 to 5 wt %, 1.5 to 3.5 wt % or 1.5 to 3 wt %. The content of the first gelling agent may be 1.0 wt %, 1.5 wt %, 2.0 wt %, 2.5 wt %, 3.0 wt %, 3.5 wt %, 4.0 wt %, 4.5 wt % or 5 wt %, or a range between these numbers.

[0068] As used herein, the content of starch may range from 2 to 50 wt %, 5 to 50 wt %, 10 to 50 wt %, 10 to 40 wt %. The content of starch may be 10 wt %, 15 wt %, 20 wt %, 25 wt %, 30 wt %, 35 wt %, 40 wt %, 45 wt % or 50 wt %, or a range between these numbers.

[0069] As used herein, the content of the water may range from 33 to 70 wt %. For example, the water content may be 33 wt %, 36 wt %, 40 wt %, 41 wt %, 44 wt %, 48 wt %, 51 wt %, 52 wt %, 53 wt %, 57 wt %, 60 wt %, 65 wt % or 70 wt %, or a range between these numbers.

[0070] As used herein, the content of the plasticizer may range from 5 to 30%, 10 to 30%, 15 to 25%, or 15 to 20%. For example, the content of the plasticizer may be 10 wt %, 15 wt %, 18 wt %, 20 wt %, 25 wt %, or 30%, or a range between these numbers.

[0071] As used herein, the plasticizer may be selected from a group consisting of glycerol, sorbitol, maltitol, erythritol, xylitol, crystalline fructose and trehalose.

[0072] As used herein, the weight ratio of the first gelling agent to the starch may range from 0.01 to 0.6, 0.02 to 0.5, 0.02 to 0.2, 0.02 to 0.1, or 0.02 to 0.08. In one embodiment, the weight ratio of the first gelling agent to the starch ranges from 0.1 to 0.6, preferably 0.1 to 0.5.

[0073] As used herein, the starch may be a modified starch. The modified starch may be selected from a group consisting of an acid modified starch, a hydroxypropyl starch, an oxidized starch, an acetate starch, an oxidized hydroxypropyl starch, a hydroxypropyl distarch phosphate, a starch phosphate, an acetylated oxidized starch, and an acetylated distarch phosphate. The starch may also be a natural starch. The natural starch can be selected from a group consisting of a waxy corn starch, a pea starch, a corn starch, a potato starch, and a tapioca starch.

[0074] As used herein, the starch film-forming composition also comprises a second gelling agent. The weight percentage of the second gelling agent may range from 0.1 to 5%. The second gelling agent may be selected from a group consisting of carrageenan, agar, sodium alginate, low methoxy pectin, high methoxy pectin, amidated pectin, high acyl gellan gum, low acyl gellan gum, konjac glucomannan, xanthan gum and locust bean gum.

[0075] In one embodiment, the weight ratio of hydroxypropyl starch to oxidized hydroxypropyl starch ranges from 1:9 to 9:1, 1:4 to 4:1 or 1:2 to 2:1. In one embodiment, the weight ratio of hydroxypropyl starch to oxidized starch ranges from 1:9 to 9:1, 1:4 to 4:1 or 1:2 to 2:1. In one embodiment, the weight ratio of hydroxypropyl distarch phosphate to oxidized hydroxypropyl starch ranges from 1:9 to 9:1, 1:4 to 4:1 or 1:2 to 2:1. In one embodiment, the weight ratio of hydroxypropyl starch to hydroxypropyl distarch phosphate ranges from 1:9 to 9:1, 1:4 to 4:1 or 1:2 to 2:1.

[0076] In one embodiment, the starch film-forming composition comprises an ingredient selected from a group consisting of pullulan, dextrin, and maltodextrin. The content may range from 5 to 35%, 15 to 30% or 20 to 30% by weight, for example 5%, 15%, 25%, 30%, or 35%.

EXAMPLES

[0077] In order to better illustrate the effects of the present invention, the following indicators of a soft capsule are used for evaluation and description.

[0078] 1) Indicators of the strength and toughness of the ribbon. A texture analyzer was used and a spherical probe and puncture mode were selected. Test speed was 1.0 mm/s, and the force value (g) and the corresponding distance (mm) was recorded when the ribbon ruptures. The force applied when the ribbon ruptures represents the strength of the ribbon, and the greater the force, the better the strength of the ribbon. The distance travelled by the probe when the ribbon ruptures represents the toughness of the ribbon. The longer the distance, the better the toughness of the ribbon.

[0079] 2) Indicators of the seam adhesive property after encapsulation. The samples of the examples of the present invention were taken. The capsules were cut from a position other than the seam. The contents were emptied by extrusion. Then, a ring with two seams at the middle of the capsule was cut perpendicularly to the seam. The ring was placed on a glass slide and the two seams were perpendicular to the slide glass. The thicknesses of the two seams and the capsule shell were measured under a microscope. The ratio P (%) of the thickness of the seam (which is thinnest) to that of the capsule shell was calculated.

TABLE-US-00001 TABLE 1 Standards for evaluating the indicators of the ribbon strength, the ribbon toughness and the seam adhesive property after soft capsule encapsulation Evaluation Score Indicators Weight 5 points 4 points 3 points 2 points 1 point 0 point strength of 20% the force 150 g ≤ 100 g ≤ 50 g ≤ The force failure the ribbon applied the force < the force < the force < applied to form when the 200 g 150 100 when the ribbon ribbon ribbon ruptures ≥ ruptures < 200 g 50 g toughness of 20% The 8 mm ≤ the 6 mm ≤ the 4 mm ≤ the the failure the ribbon distance distance < distance < distance < distance < to form travelled 10 mm 8 mm 6 mm 4 mm ribbon by the probe when the ribbon ruptures ≥ 10 mm Seam adhesive 60% P ≥ 60% 50% ≤ 40% ≤ 30% ≤ 0 < failure property after P < 60% P < 50% P < 40% P < 30% to be encapsulation shaped

[0080] Comprehensive evaluation was carried out using the strength, toughness and adhesive property after encapsulation of the capsule as indicators, with a full score of 5, and each score (X) indicates:

[0081] 0 point: Soft capsules cannot be formed;

[0082] 0<X≤1: The shaping of the soft capsules is very poor and the soft capsules are easy to leak oil;

[0083] 1<X≤2: The shaping of the soft capsules is poor and the soft capsules are easy to leak oil;

[0084] 2<X3: The shaping of the soft capsules is moderate;

[0085] 3<X≤4: The shaping of the soft capsules is excellent;

[0086] 4<X≤5: The shaping of the soft capsules is extremely excellent.

[0087] The present invention is illustrated by using the following materials without limitation, and the details are as follows.

[0088] Gellan gum: Gellaneer™ HS, from DSM ZhongKen Biotechnology Co., Ltd. Gellan gum 1: two gel temperatures are 60° C. and 45° C. respectively, and the gel strength is 696 g/cm.sup.2. Gellan gum 2: the two gel temperatures are 70° C. and 42° C. respectively, and the gel strength is 297 g/cm.sup.2. Gellan gum 3: the two gel temperatures are 50° C. and 35° C. respectively, and the gel strength is 700 g/cm.sup.2.

[0089] Hydroxypropyl distarch phosphate: CAS No: 53124-00-8, from Ingredion China Limited.

[0090] Hydroxypropyl starch: CAS No: 9049-76-7, from Ingredion China Limited.

[0091] Oxidized starch: CAS No: 65996-62-5, from Ingredion China Limited.

[0092] Acetylated oxidized starch: CAS No: 68187-08-6, from SMS Group (SMS)

[0093] Acetylated distarch phosphate: CAS number: 68130-14-3, from SMS Group (SMS)

[0094] Glycerin: CAS No: 56-81-5, from Wilmar (China) Oleo Co., Ltd.

[0095] Carrageenan: CAS No: 9062-07-1, purchased from Cargill, Incorporated Agar: CAS No: 9002-18-0, purchased from Luxin Food Co., Ltd.

[0096] Amidated pectin: CAS No: 9000-69-5, purchased from Azelis International Trade (Shanghai) Co., Ltd.

[0097] Low acyl gellan gum: CAS No: 71010-52-1, purchased from Azelis International Trade (Shanghai) Co., Ltd.

[0098] High Acyl Gellan Gum: CAS No: 74-79-3, from Azelis International Trade (Shanghai) Co., Ltd.

[0099] Pullulan: CAS No: 9057-02-7, from Higrand Biotech Co., Ltd

[0100] Sodium citrate: CAS No: 6132-04-3, from Guangzhou Honsea Sunshine Biotech Co., Ltd.

[0101] The method for preparing soft capsules from the starch composition, comprises:

[0102] 1) Gel mass preparation. a) adding the first gelling agent (gellan gums 1-3, carrageenan, agar, amidated pectin, high acyl gellan gum or low acyl gellan gum) to glycerol, stirring them homogeneously, and then adding water to the resulting mixture which was then heated at a temperature between 80 and 98° C. with stirring until the first gelling agent dissolves; b) adding the starch, and heating them at a temperature between 80 and 98° C. with stirring until the starch dissolves; and c) removing air bubbles to obtain the film-forming composition.

[0103] In the preparation method, the weight ratio of the first gelling agent to the starch ranges from 0.1 to 0.6, and b) step may further comprise adding a water-soluble polysaccharide with a weight percentage between 5 and 35%; and the b) step is a step for adding the starch and the water-soluble polysaccharide, and heating them at a temperature between 80 and 98° C. with stirring until the starch and the water-soluble polysaccharide dissolve.

[0104] 2) Encapsulation and drying. The soft capsule production line was used and the gel mass solution prepared in step 1) was transported to the spreader box of the soft capsule encapsulation machine. The gel mass solution was cooled on the surface of the drum to form a ribbon. Soft capsules were obtained by encapsulation of a filling, extrusion forming with die rolls, and then drying.

Examples 1-6

[0105] Table 2 provides the formula of the film-forming compositions used in Examples 1-6. According to the formula of Table 2, soft capsules were prepared as above and tested accordingly. The results are shown in Table 2.

TABLE-US-00002 TABLE 2 Film-forming compositions and test results of Examples 1-6 components Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Gellan gum 2 0.5% 1.0% 2.0% 3.0% 4.0% 6.0% Oxidized 50.0% 50.0% 40.0% 30.0% 20.0% 10.0% hydroxypropyl starch Glycerol 15.0% 15.0% 15.0% 15.0% 15.0% 15.0% Water 34.5% 34.0% 43.0% 52.0% 61.0% 69.0% Weight ratio of 0.01 0.02 0.05 0.10 0.20 0.60 the gellan gum to the starch Strength of the 1 2 3 4 5 5 ribbon Toughness of 1 2 4 4 4 4 the ribbon Seam adhesive 2 3 5 5 2 1 property after encapsulation Comprehensive 1.6 2.6 4.4 4.6 3.0 2.4 evaluation

[0106] Example 1 shows that when the ratio of gellan gum to starch is less than 0.01, the ribbon is formed with low strength and toughness. Examples 2-6 show that when the ratio of gellan gum to starch is within the range of 0.02 to 0.6, the strength and toughness of the ribbon are moderate and the seam adhesive property after encapsulation is good when the ratio of gellan gum is lower than 3%; and the strength and toughness of the ribbon are better, while the seam adhesive property after encapsulation decreases when the ratio is greater than 3%.

Examples 7-15

[0107] Table 3 provides the formula of the film-forming compositions used in Examples 7-15. According to the formula of Table 3, soft capsules were prepared as above and tested accordingly. The results are shown in Table 3.

TABLE-US-00003 TABLE 3 Film-forming compositions and test results of Examples 7-15 Components Example 7 Example 8 Example 9 Example 10 Example 11 Example 12 Example 13 Example 14 Example 15 Gellan gum 2 2.0% 2.0% 2.0% / / 2.0% 2.0% 2.0% 2.0% Gellan gum 1 / / / 2.0% / / / / / Gellan gum 3 / / / / 2.0% / / / / Hydroxypropyl 35.0% / / / / / / / / starch Hydroxypropyl / / / / / 25.0% / / / distarch phosphate Acetylated / / / / / / / 25.0% oxidized starch Acetylated / / / / / / / 25.0% distarch phosphate Oxidized / / 35.0% 35.0% 35.0% / 25.0% / / hydroxypropyl starch Oxidized / 35.0% / / / / / / / starch Glycerol 20.0% 20.0% 20.0% 20.0% 20.0% 30.0% 30.0% 30.0% 30.0% Water 43.0% 43.0% 43.0% 43.0% 43.0% 43.0% 43.0% 43.0% 43.0% Weight 0.06 0.06 0.06 0.06 0.06 0.08 0.08 0.08 0.08 ratio of the gellan gum to the starch Strength of 3 3 3 3 3 3 3 4 4 the ribbon Toughness 4 4 4 4 4 4 4 4 4 of the ribbon Seam 4 4 5 4 0 4 4 3 2 adhesive property after encapsulation Comprehensive 3.8 3.8 4.4 3.8 1.4 3.8 3.8 3.4 2.8 evaluation

[0108] Examples 7-9 show that when the ratio of gellan gum to starch is 0.06, the strength and toughness of the ribbon are moderate, but the seam adhesive property after encapsulation when oxidized hydroxypropyl starch is used is better than that when hydroxypropyl starch or oxidized starch is used. Examples 9-11 shows that when the ratio of gellan gum and starch is 0.06, Gellan gum 1 or Gellan gum 2 but not Gellan gum 3 can be prepared to soft capsules together with oxidized hydroxypropyl starch. Thus, a gellan gum with different double gel temperatures has a greater impact on the adhesive property for encapsulation. The results cannot be deduced reasonably. Examples 12-15 show that when the ratio of gellan gum and starch is 0.08, the strength and toughness of the ribbon are moderate, but the seam adhesive property after encapsulation when hydroxypropyl oxide starch or hydroxypropyl distarch phosphate is used is better than that when acetylated oxidized starch or acetylated distarch phosphate is used.

Examples 16-23

[0109] Table 4 provides the formula of the film-forming compositions used in Examples 16-23. According to the formula of Table 4, soft capsules were prepared as above and tested accordingly. The results are shown in Table 4.

TABLE-US-00004 TABLE 4 Film-forming compositions and test results of Examples 16-23 Components Example 16 Example 17 Example 18 Example 19 Example 20 Example 21 Example 22 Example 23 Gellan gum 2 2.0% 2.0% 2.0% 2.0% 2.0% 2.0% 2.0% 2.0% Hydroxypropyl 31.5% 3.5% 28.0% 7.0% / / 15.0% 10.0% starch Hydroxypropyl / / / / 28.0% 7.0% 10.0% 15.0% distarch phosphate Oxidized 3.5% 31.5% / / 7.0% 28.0% / / hydroxypropyl starch Oxidized starch / / 7.0% 28.0% / / / / Glycerol 20.0% 20.0% 20.0% 20.0% 20.0% 20.0% 30.0% 30.0% Water 43.0% 43.0% 43.0% 43.0% 43.0% 43.0% 43.0% 43.0% Weight ratio of 0.06 0.06 0.06 0.06 0.06 0.06 0.08 0.08 the gellan gum to the starch Strength of the 3 3 3 3 3 3 3 3 ribbon Toughness of 4 4 3 4 4 4 4 4 the ribbon Seam adhesive 3 5 3 4 4 5 3 4 property after encapsulation Comprehensive 3.2 4.4 3.0 3.8 3.8 4.4 3.2 3.8 evaluation

[0110] Examples 16-17 show that when the ratio of gellan gum to starch is 0.06, the seam adhesive property after encapsulation is improved with the increase of content of oxidized hydroxypropyl starch in the composition comprising hydroxypropyl starch and oxidized hydroxypropyl starch. Examples 18-19 show that when the ratio of gellan gum to starch is 0.06, the seam adhesive property after encapsulation is improved with the increase of content of oxidized starch in the composition comprising hydroxypropyl starch and oxidized starch. Examples 20-21 show that when the ratio of gellan gum to starch is 0.06, the seam adhesive property after encapsulation is improved with the increase of content of oxidized hydroxypropyl starch in the composition comprising oxidized hydroxypropyl starch and hydroxypropyl distarch phosphate. Examples 22-23 show that when the ratio of gellan gum to starch is 0.08, the seam adhesive property after encapsulation is improved with the increase of content of hydroxypropyl distarch phosphate in the composition comprising hydroxypropyl starch and hydroxypropyl distarch phosphate.

Examples 24-27

[0111] Table 5 provides the formula of the film forming compositions used in Examples 24-27. According to the formula in Table 5, soft capsules were prepared as above and tested accordingly. The results are shown in Table 5.

TABLE-US-00005 TABLE 5 Film-forming compositions and test results of Examples 24-27 Components Example 24 Example 25 Example 26 Example 27 Gellan gum 2 1.0% 2.0% 5.0% 6.0% Hydroxypropyl 10.0% 10.0% 10.0% 10.0% distarch phosphate Pullulan 35.0% 30.0% 15.0% 5.0% Glycerol 15.0% 15.0% 15.0% 10.0% Water 39.0% 43.0% 55.0% 69.0% Weight ratio of 0.10 0.20 0.50 0.60 the gellan gum to the starch Strength of 2 3 5 5 the ribbon Toughness of 2 3 4 4 the ribbon Seam adhesive 3 4 2 2 property after encapsulation Comprehensive 2.6 3.6 3.0 3.0 evaluation

[0112] Examples 24-27 show that when the ratio of gellan gum to starch is more than 0.1, and when ingredients with low viscosity such as pullulan, or ingredients with high-viscosity (e.g. dextrin, maltodextrin) are used in the composition, not only the strength and toughness of the ribbon but also the seam adhesive property after encapsulation can be improved. It is proved that the technical effects of the composition of the present application having the gellan gum and the starch within a specific range cannot be simply deduced reasonably.

Examples 28-30

[0113] Table 6 provides the formula of the film forming compositions used in Examples 28-30. According to the formula in Table 6, soft capsules were prepared as above and tested accordingly. The results are shown in Table 6.

TABLE-US-00006 TABLE 6 Film-forming compositions and test results of Examples 28-30 Components Example 28 Example 29 Example 30 Gellan gum 2   2% 2.0% 2.0% Oxidized 35.0% 35.0% 35.0% hydroxypropyl starch Carrageenan  3.0% / / Agar / 1.0% / Amidated pectin / / 1.0% Glycerol 20.0% 20.0% 20.0% Water 40.0% 42.0% 42.0% Weight ratio of 0.06 0.06 0.06 the gellan gum to the starch Strength of the 5 4 4 ribbon Toughness of the 5 4 4 ribbon Seam adhesive 4 4 4 property after encapsulation Comprehensive 4.2 3.4 3.2 evaluation

[0114] Examples 28-30 show that the second gelling agent is helpful in improving the strength of ribbon from the film-forming composition comprising the gellan gum and starch. Also, the carrageenan is helpful in improving the toughness of the ribbon.

Control Examples 1-4

[0115] Table 7 provides the formula of the film-forming compositions used in Control Examples 1-4. According to the formula in Table 7, soft capsules were prepared as above and tested accordingly. The results are shown in Table 7.

TABLE-US-00007 TABLE 7 Film-forming compositions and test results of Control Examples 1-4 Control Control Control Control Components Example 1 Example 2 Example 3 Example 4 High acyl gellan 2.0% / 3.5% 3.5% gum Low acyl gellan /  2.0% 0.24% / gum Hydroxypropyl 35.0% 35.0% 33.16% 34.12% starch Glycerol 20.0% 20.0% 15.0% 16.0% Sodium citrate / / 0.1% 0.1% Water 43.0% .sup. 43% 48.0% 46.28% Strength of the 2 5 4 3 ribbon Toughness of the 3 1 3 4 ribbon Seam adhesive 1 0 1 1 property after encapsulation Comprehensive 1.2   1.2 2.0 2.0 evaluation

[0116] The high acyl gellan gum and the low acyl gellan gum are used in Control Example 1 and Control Example 2 respectively, and the contents of the components are the same as those of Example 7. The strength of the ribbon in Control Example 1 in which the high acyl gellan gum is used is weak and the seam adhesive property after encapsulation is very poor, making the capsule easy to leak oil. The strength of the ribbon in Control Example 2 in which the low acyl gellan gum is used is high, but the toughness and the seam adhesive property after encapsulation are low. Thus, soft capsules cannot be prepared from the composition of Control Example 2. Control Example 3 and Control Example 4 are examples of compositions comprising the high acyl gellan gum and the low acyl gellan gum (see European patent publication No. EP2815745A1, which is incorporated herein by reference, for example, Example 2 Table 2 Batch No. 1, Batch No. 5, at page 6), showing that the technical effect of the composition comprising the gellan gum and starch of the present invention is improved as compared to those in the prior art.

[0117] The composition having the gellan gum with two specific gel temperatures and a starch of the present invention has high film-forming strength and toughness, both of which increase with the increase of the content of the gellan gum within a particular range. However, the seam adhesive property after encapsulation decreases with the increase of the content of the gellan gum within a particular range. The composition of the present invention having the gellan gum with two specific gel temperatures and a starch can be used to prepare soft capsules which is obviously superior to those in the prior art in terms of the ribbon strength, ribbon toughness, and seam adhesive property after encapsulation. The composition of the present application can fully meet the requirements for industrial production of soft capsules and can be used as an alternative in soft capsule technology.

[0118] The above examples are preferred embodiments of the present invention, but the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, simplification made without departing from the spirit and principle of the present invention should be deemed as being equivalent to the present application, and are all included in the claimed scope of the present invention.