阅读说明：本技术 用于膜和胶囊的基于角叉菜胶的组合物 (Carrageenan-based compositions for films and capsules ) 是由 托马斯·沃尔姆 J·E·特鲁德索 于 2018-12-10 设计创作，主要内容包括：公开了基于角叉菜胶的组合物,所述基于角叉菜胶的组合物包含角叉菜胶、淀粉、增塑剂、水和任选的缓冲剂,其中角叉菜胶具有小于4wt.％的钾含量和被配置成在无压力旋转模具设备上生产胶囊的粘度两者。膜和胶囊可以由基于角叉菜胶的组合物形成。(Disclosed are carrageenan-based compositions comprising carrageenan, starch, a plasticizer, water, and optionally a buffering agent, wherein the carrageenan has both a potassium content of less than 4 wt.% and a viscosity configured to produce capsules on a pressure-free rotary die apparatus. Films and capsules may be formed from carrageenan-based compositions.)

1. A composition, comprising:

carrageenan having a potassium content of less than or equal to about 4 wt.% and characterized by:

(i) a viscosity of a 0.1M aqueous sodium chloride solution comprising 1.5 wt.% of said carrageenan at 75 ℃ in a range from about 10cP to about 55cP, and/or

(ii) A viscosity of an aqueous solution comprising 1.5 wt.% of said carrageenan at 75 ℃ in the range of from about 30cP to about 80 cP;

starch;

a plasticizer; and

water;

wherein the carrageenan comprises iota carrageenan.

2. The composition of claim 1 wherein the potassium content of carrageenan ranges from about 0.5 wt.% to about 2 wt.%.

3. The composition of claim 1 or 2, wherein:

(i) the viscosity of the 0.1M aqueous sodium chloride solution comprising 1.5 wt.% of the carrageenan at 75 ℃ is in the range of from about 25cP to about 45 cP; and/or

(ii) The viscosity of the aqueous solution comprising 1.5 wt.% of the carrageenan at 75 ℃ is in the range of from about 35cP to about 60 cP.

4. The composition of any of the preceding claims, wherein the carrageenan comprises less than or equal to about 3 wt.% calcium.

5. The composition of any of the preceding claims, wherein the carrageenan comprises less than or equal to about 2 wt.% magnesium.

6. The composition of any one of the preceding claims, wherein the starch comprises potato starch, pregelatinized modified corn starch, pregelatinized acid-thinned modified corn starch, acid-modified hydroxypropylated corn starch, quick-drying acid-modified native corn dent starch, hydroxypropylated acid-modified tapioca starch, modified corn starch, modified high amylose corn starch, or any combination thereof.

7. The composition of any one of the preceding claims, wherein the plasticizer comprises glycerin, sorbitol, propylene glycol, polyethylene glycol, or any combination thereof.

8. The composition of any one of the preceding claims, wherein the composition comprises from about 30 wt.% to about 60 wt.% water.

9. The composition of any one of the preceding claims, wherein the composition further comprises a buffering agent.

10. The composition of claim 9, wherein the composition comprises from greater than zero to less than or equal to about 1 wt.% buffer.

11. The composition of any of the preceding claims wherein the weight ratio of starch to carrageenan is in the range of from about 1.5:1 to about 5: 1.

12. The composition of any one of the preceding claims, wherein the composition comprises from about 4 wt.% to about 9 wt.% carrageenan.

13. The compound of any one of the preceding claims, wherein:

the composition comprises from about 17 wt.% to about 37 wt.% of a plasticizer; and is

The plasticizer comprises glycerin and/or sorbitol.

14. The composition of any one of the preceding claims, wherein the composition comprises from about 10 wt.% to about 32 wt.% starch.

15. The composition of any one of the preceding claims, wherein the composition further comprises an additive selected from a coloring agent, a preservative, a disintegrant, a flavoring agent, or any combination thereof.

16. The composition of any one of the preceding claims, wherein the composition has a melting temperature (T) in the range of from about 25 ℃ to about 62 ℃_F)。

17. The composition of any one of the preceding claims, wherein the composition is configured to produce capsules on a non-pressure rotary die apparatus.

18. An article of manufacture comprising the composition of any one of claims 1-17.

19. A film comprising the composition of any one of claims 1-17.

20. The film of claim 19, wherein the film has an average thickness in a range from about 0.5mm to about 3 mm.

21. The membrane of claim 19 or 20, wherein the membrane is configured to produce capsules on a non-pressure rotary die apparatus.

22. The film of any one of claims 19-21, wherein the film comprises on a dry basis:

from about 10 wt.% to about 15 wt.% carrageenan;

from about 40 wt.% to about 60 wt.% of a plasticizer; and

from about 25 wt.% to about 50 wt.% starch.

23. A capsule, comprising:

a shell comprising the composition of any one of claims 1-17; and

and (4) filling materials.

24. The capsule of claim 23, wherein the fill material is a liquid.

25. The capsule of claim 23, wherein the fill material is a solid.

26. The capsule of any one of claims 23-25, wherein the capsule is configured to replace a gelatin-based capsule.

27. The capsule of any one of claims 23-26, wherein the shell comprises on a dry basis:

from about 10 wt.% to about 15 wt.% carrageenan;

from about 40 wt.% to about 60 wt.% of a plasticizer; and

from about 25 wt.% to about 50 wt.% starch.

28. A method for removing water from a capsule and/or for increasing the rigidity of a capsule, the method comprising contacting the capsule of any one of claims 23-27 with an alcohol compound.

29. The method of claim 28, wherein the alcohol compound comprises methanol, ethanol, n-propanol, isopropanol, or any combination thereof.

Technical Field

The present invention relates to compositions comprising carrageenan, starch, plasticizer and water, as well as films, capsules and other articles of manufacture prepared from carrageenan-based compositions.

Background

Soft gelatin capsules (soft gelatin capsules) are commonly used to encapsulate solid and liquid substances for oral administration, such as nutraceuticals or pharmaceuticals. A typical method and apparatus for gelatin encapsulation is described in WO 98/42294. However, the use of gelatin to form capsules has disadvantages including high cost, often inadequate supply, and a tendency to crosslink.

Thus, the following compositions are needed: the composition mimics the behavior and characteristics of mammalian gelatin and can be used to efficiently produce soft capsules while overcoming the disadvantages of gelatin. It is to these ends that the present invention is primarily directed.

Summary of The Invention

This summary is provided to introduce a selection of concepts in a simplified form that are further described below in the detailed description. This summary is not intended to identify required or essential features of the claimed subject matter. This summary is also not intended to be used to limit the scope of the claimed subject matter.

Disclosed and described herein are compositions comprising carrageenan, starch, a plasticizer, water, and optionally a buffering agent. The carrageenan may have a potassium content of less than or equal to about 4 wt.% and may be characterized by a viscosity of from about 10cP to about 55 cP. The carrageenan may also have a potassium content in the range of from about 0.5 wt.% to about 2 wt.% and may be characterized by a viscosity of from about 25cP to about 45 cP. The viscosity is the viscosity of a 0.1M aqueous sodium chloride solution at 75 ℃ containing 1.5 wt.% carrageenan. Furthermore, carrageenan can also be characterized by a viscosity at 75 ℃ of an aqueous solution (without sodium chloride) comprising 1.5 wt.% carrageenan, which typically falls within a range from about 30cP to about 80cP, or from about 35cP to about 80 cP.

Typically, the carrageenan may comprise iota carrageenan (iota carrageenan), and the composition may comprise from about 2.5 wt.% to about 10 wt.% carrageenan, or from about 4 wt.% to about 9 wt.% carrageenan (or on a dry basis, from about 8 wt.% to about 17 wt.% carrageenan). In the composition, the starch is generally present in an amount greater than the amount of carrageenan; for example, the starch to carrageenan weight ratio may range from about 1.5:1 to about 5: 1.

Also disclosed herein are articles of manufacture, such as films or capsules, comprising the carrageenan compositions.

Both the foregoing summary and the following detailed description provide examples and are explanatory only. Accordingly, the foregoing summary and the following detailed description should not be considered to be restrictive. Further, features or variations in addition to those set forth herein may be provided. For example, certain aspects may relate to various feature combinations and subcombinations described in the detailed description.

Definition of

In order to more clearly define the terms used herein, the following definitions are provided. The following definitions apply to the present disclosure unless otherwise indicated. If a term is used in this disclosure but is not specifically defined herein, a definition from IUPAC COMPENDIUM of Chemical technology, 2 nd edition (1997) can be applied, provided that the definition does not conflict with any other disclosure or definition applied herein, or render any claim applying the definition uncertain or invalid. To the extent that any definition or use provided by any document incorporated by reference conflicts with the definition or use provided herein, the definition or use provided herein controls.

In this document, features of the subject matter are described such that in certain aspects, combinations of different features are contemplated. For each (each and every) aspect and each feature disclosed herein, all combinations that do not adversely affect the designs, compositions, processes or methods described herein are contemplated and may be interchanged, whether or not a particular combination is explicitly described. Thus, unless expressly stated otherwise, any aspect or feature disclosed herein may be combined to describe an inventive design, composition, process, or method consistent with the present disclosure.

When compositions and methods are described herein in the language "comprising" various components or steps, the compositions and methods can also "consist essentially of" or "consist of" the various components or steps, unless otherwise specified.

The terms "a", "an" and "the" are intended to include a plurality of alternatives, e.g., at least one, unless otherwise specified.

Typically, groups of elements are indicated using the numbering scheme indicated in the periodic table of the elements version published in Chemical and Engineering News,63(5),27, 1985. In some cases, a family of elements may be indicated using a common name assigned to the family; for example, alkali metals for group 1 elements, alkaline earth metals for group 2 elements, and the like.

Although any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, typical methods and materials are described herein.

All publications and patents mentioned herein are incorporated herein by reference for the purpose of description and disclosure, e.g., the constructs and methodologies described in the publications can be used in connection with the presently described invention.

Several types of ranges are disclosed in the present invention. When any type of range is disclosed or claimed, it is intended that each possible number that such a range can reasonably encompass is individually disclosed or claimed, including the endpoints of the range and any subranges and combinations of subranges encompassed within the range. As a representative example, in various aspects of the present invention, the viscosity of the carrageenan may be within certain ranges. By the disclosure that the viscosity of carrageenan (measured at 75 ℃ in a 0.1M aqueous sodium chloride solution containing 1.5 wt.% carrageenan) is in the range from about 10cP to about 55cP, it is intended to recite that the viscosity can be any viscosity within this range, and for example, can be equal to about 10cP, about 15cP, about 20cP, about 25cP, about 30cP, about 35cP, about 40cP, about 45cP, about 50cP, or about 55 cP. Further, the viscosity can be in any range from about 10cP to about 55cP (e.g., from about 25cP to about 45cP), and this also includes any combination of ranges between about 10cP and about 55cP (e.g., the viscosity can be in a range from about 10cP to about 20cP or from about 25cP to about 40 cP). Further, in all cases, when a particular value of "about" is disclosed, then the value itself is disclosed. Accordingly, disclosure of a viscosity range from about 10cP to about 55cP also discloses a viscosity range from 10cP to 55cP (e.g., from 25cP to 45cP), and this also includes any combination of ranges between 10cP and 55cP (e.g., the viscosity may be in a range from 10cP to 20cP or from 25cP to 40 cP). Similarly, all other ranges disclosed herein should be interpreted in a similar manner to this example.

The term "about" means that amounts, sizes, formulations, parameters, and other quantities and characteristics are not and need not be exact, but may be approximate, including larger or smaller, as desired, reflecting tolerances, conversion factors, rounding off, measurement error and the like, and other factors known to those of skill in the art. Generally, an amount, size, formulation, parameter or other quantity or characteristic is "about" or "approximately" whether or not explicitly stated to be so. The term "about" also encompasses amounts that differ due to different equilibrium conditions of the composition resulting from a particular initial mixture. The claims, whether or not modified by the term "about," include equivalents to the quantity. The term "about" may mean within 10% of the reported numerical value, preferably within 5% of the reported numerical value.

Detailed Description

Disclosed herein are compositions comprising carrageenan, starch, a plasticizer, water, and optionally a buffering agent. The carrageenan may have a potassium content of less than or equal to about 4 wt.% (or from about 0.5 wt.% to about 3 wt.%), and may be characterized by a viscosity of from about 10cP to about 55cP, or from about 25cP to about 45cP (as measured at 75 ℃ in a 0.1M aqueous sodium chloride solution comprising 1.5 wt.% carrageenan), and/or may be characterized by a viscosity of from about 30cP to about 80cP, or from about 35 to about 80cP (as measured at 75 ℃ in an aqueous solution comprising 1.5 wt.% carrageenan). Typically, the composition may comprise iota carrageenan (or from about 8 wt.% to about 17 wt.% carrageenan on a dry basis) in an amount in the range of from about 2.5 wt.% to about 10 wt.% carrageenan, or from about 4 wt.% to about 9 wt.% carrageenan, based on the total weight of the composition.

Advantageously, these compositions can be converted into films or capsules and can be used as a "drop in" replacement for traditional gelatin-based capsule formulations without having to change capsule forming equipment or operating parameters. Thus, the disclosed compositions and films can be advantageously processed on standard non-pressurized rotary die equipment to produce soft capsules.

Carrageenan-based compositions

The compositions disclosed and described herein may comprise carrageenan, starch, a plasticizer, and water. Such carrageenan-based compositions can be configured to produce capsules on a non-pressure rotating die apparatus. The carrageenan may have a relatively low potassium content (e.g., less than or equal to about 4 wt.%), and may be characterized by a viscosity (e.g., a viscosity of from about 10cP to about 55cP at 75 ℃ for a 0.1M aqueous sodium chloride solution containing 1.5 wt.% carrageenan, and/or a viscosity of from about 30cP to about 80cP at 75 ℃ for an aqueous solution containing 1.5 wt.% carrageenan) configured to produce capsules on a non-pressure rotating mold apparatus. Such carrageenan-based compositions may also have any of the characteristics or properties provided below, as well as in any combination.

The carrageenan can comprise (or consist essentially of, or consist of) iota carrageenan. The carrageenan may also comprise (or consist essentially of, or consist of) kappa carrageenan (kappa carrageenan). Accordingly, the compositions disclosed herein may comprise iota carrageenan; alternatively, kappa carrageenan; or alternatively a mixture or combination of iota and kappa carrageenan.

Typically, carrageenans have a relatively low potassium content, which is typically less than or equal to about 4 wt.%. While not wishing to be bound by the following theory, it is believed that carrageenan with higher potassium content-e.g., more than 4 wt.%) results in compositions with too high a melting temperature (and a melt temperature and a gelling temperature (discussed further below), and prevents the compositions from being used as a "direct" replacement for gelatin-based capsule formulations. Thus, suitable potassium content of carrageenan can include, but is not limited to, less than or equal to about 3.5 wt.%, less than or equal to about 3 wt.%, less than or equal to about 2 wt.%, less than or equal to about 1.5 wt.%, less than or equal to about 1.3 wt.%, less than or equal to about 1 wt.%, or less than or equal to about 0.5 wt.%. Other suitable ranges for the potassium content are readily apparent in light of this disclosure.

For example, and without wishing to be bound by theory, it is also believed that a minimum level of potassium, e.g., 0.5 wt.%, can be beneficial for a composition that is consistent or homogeneous (e.g., free of lumps) with starch, plasticizer, and water production. Thus, illustrative and non-limiting ranges for the potassium content of carrageenan can include from about 0.5 wt.% to about 4 wt.%, from about 0.5 wt.% to about 3.5 wt.%, from about 0.5 wt.% to about 3 wt.%, from about 0.5 wt.% to about 2 wt.%, from about 0.5 wt.% to about 1.5 wt.%, from about 1 wt.% to about 1.5 wt.%, or from about 1.2 wt.% to about 1.3 wt.%.

Carrageenans typically contain low levels of both calcium and magnesium. Although not limited thereto, the calcium content of carrageenan can generally be less than or equal to about 3 wt.%, less than or equal to about 1.5 wt.%, less than or equal to about 0.7 wt.%, less than or equal to about 0.2 wt.%, less than or equal to about 0.05 wt.%, or less than or equal to about 0.02 wt.%. Similarly, the magnesium content of carrageenan can generally be less than or equal to about 2 wt.%, less than or equal to about 1 wt.%, less than or equal to about 0.7 wt.%, less than or equal to about 0.2 wt.%, less than or equal to about 0.08 wt.%, or less than or equal to about 0.03 wt.%. Other suitable ranges for calcium and magnesium content are readily apparent in light of this disclosure.

Generally, the viscosity of carrageenan is selected such that the carrageenan-based composition can be used to produce capsules on a non-pressure rotating mold apparatus, which typically processes gelatin-based formulations. While not wishing to be bound by theory, it is believed that high viscosity carrageenan (e.g., a viscosity in excess of about 55-60 cP at 75 ℃ for a 0.1M aqueous sodium chloride solution containing 1.5 wt.% carrageenan, and/or a viscosity in excess of about 85-100 cP at 75 ℃ for an aqueous solution containing 1.5 wt.% carrageenan) results in a formulation that cannot work on a pressureless rotary die apparatus.

Generally, the viscosity of the carrageenan can fall within a range from about 10cP to about 55cP, from about 10cP to about 50cP, from about 12cP to about 45cP, from about 12cP to about 40cP, or from about 18cP to about 33 cP. The viscosity is the viscosity of a 0.1M aqueous sodium chloride solution at 75 ℃ containing 1.5 wt.% carrageenan. However, while not wishing to be bound by the following theory, it is believed that if the viscosity of the carrageenan is too low, it may be difficult to form a consistent or uniform composition (e.g., no cake) with the starch, plasticizer, and water. In addition, to compensate for low viscosity (e.g., lower molecular weight), increased amounts of carrageenan may be required in order to form a composition suitable for non-pressure capsule formation. Thus, in such cases, the viscosity of the carrageenan typically falls within a range from about 20cP to about 55cP, from about 22cP to about 50cP, from about 25cP to about 45cP, from about 25cP to about 40cP, or from about 32cP to about 33 cP. Other suitable ranges for the viscosity of a 0.1M aqueous sodium chloride solution at 75 ℃ comprising 1.5 wt.% carrageenan will be readily apparent in light of this disclosure.

Additionally or alternatively, the viscosity of the carrageenan may fall within a range from about 30cP to about 80cP, from about 35cP to about 80cP, from about 30cP to about 75cP, from about 35cP to about 75cP, from about 30cP to about 60cP, from about 35cP to about 60cP, from about 30cP to about 50cP, from about 35cP to about 50cP, or from about 39cP to about 44cP, and the like. The viscosity is the viscosity of an aqueous solution (without sodium chloride) containing 1.5 wt.% carrageenan at 75 ℃. Other suitable ranges for the viscosity of an aqueous solution comprising 1.5 wt.% carrageenan at 75 ℃ are readily apparent in light of the present disclosure.

The carrageenan-based composition can comprise any suitable amount of carrageenan, for example, from about 2.5 wt.% to about 10 wt.%, from about 4 wt.% to about 9 wt.%, from about 5 wt.% to about 9 wt.%, from about 4.5 wt.% to about 8.5 wt.%, from about 5 wt.% to about 8.5 wt.%, from about 5.5 wt.% to about 8.5 wt.%, from about 6.5 wt.% to about 7.5 wt.%, or from about 6.8 wt.% to about 7.1 wt.% of carrageenan. These weight percentages are based on the total weight of the composition. In other words, the amount of carrageenan in the composition can generally range from about 8 wt.% to about 17 wt.%, from about 9 wt.% to about 16 wt.%, from about 10 wt.% to about 15 wt.%, from about 11 wt.% to about 14 wt.%, or from about 12 wt.% to about 14 wt.% carrageenan on a dry basis. These weight percentages are based on the total weight of the composition excluding water. Other suitable ranges for the amount of carrageenan in the composition are readily apparent in light of this disclosure.

Any suitable starch component may be used in the compositions disclosed herein such that films, capsules, and other articles of manufacture may be formed from the compositions. Illustrative, non-limiting examples of starch materials that may be used may include potato starch, pregelatinized modified corn starch (pre-gelatinized acid thinned modified corn starch), acid modified hydroxypropylated corn starch (acid modified hydroxypropylated corn starch), quick drying acid modified native corn dent starch (flash dried acid modified natural corn dent starch), hydroxypropylated acid modified tapioca starch, modified corn starch, modified high amylose corn starch, and the like, and any combination thereof.

"starch" components encompass, for example, chemically modified starches such as hydroxypropylated starches, acid-thinned starches and the like. A variety of commercially available starches may be used as the starch component in the disclosed compositions, and representative examples include, but are not limited to, PURE-COTE B760 and B790 (acid-modified hydroxypropylated corn starch), PURE-COTE B793 (pregelatinized modified corn starch), PURE-COTE B795 (pregelatinized modified corn starch), and PURE-DENT B890 (modified corn starch), which are available from Grain Processing Corporation.

The carrageenan-based composition may comprise any suitable amount of starch, for example, from about 10 wt.% to about 32 wt.%, from about 12 wt.% to about 32 wt.%, from about 14 wt.% to about 30 wt.%, from about 15 wt.% to about 28 wt.%, from about 17 wt.% to about 25 wt.%, or from about 21 wt.% to about 22 wt.% starch. These weight percentages are based on the total weight of the composition. In other words, the amount of starch in the composition may generally range from about 20 wt.% to about 55 wt.%, from about 25 wt.% to about 50 wt.%, from about 22 wt.% to about 46 wt.%, from about 28 wt.% to about 48 wt.%, from about 33 wt.% to about 43 wt.%, or from about 38 wt.% to about 41 wt.% starch on a dry basis. These weight percentages are based on the total weight of the composition excluding water. Other suitable ranges for the amount of starch in the composition are readily apparent in light of this disclosure.

Although not a requirement, the amount of starch in the composition is generally greater than the amount of carrageenan in the composition. In such cases, the starch to carrageenan weight ratio may fall within a range of from about 1:1 to about 6:1, from about 1.5:1 to about 6:1, from about 1:1 to about 5:1, from about 1.5:1 to about 5:1, from about 2:1 to about 6:1, from about 2:1 to about 5:1, or from about 2.5:1 to about 3.5: 1. Other suitable ranges for the weight ratio of starch to carrageenan in the composition will be readily apparent in light of this disclosure.

As with the starch component, any suitable plasticizer component may be used in the compositions disclosed herein, such that films, capsules, and other articles of manufacture may be formed from the compositions. Illustrative, non-limiting examples of plasticizer materials that may be used may include glycerin, sorbitol, propylene glycol, polyethylene glycol, and similar plasticizers, and any combination thereof. In particular aspects of the invention, the plasticizer may include glycerin and/or sorbitol, wherein the relative amounts of these materials are selected based on the desired hardness (hardness) or stiffness (stiffness) of the film, capsule or other article of manufacture.

The carrageenan-based composition may comprise any suitable amount of plasticizer, for example, from about 17 wt.% to about 37 wt.%, from about 18 wt.% to about 36 wt.%, from about 20 wt.% to about 35 wt.%, from about 20 wt.% to about 34 wt.%, from about 22 wt.% to about 32 wt.%, or from about 24 wt.% to about 28 wt.% plasticizer. These weight percentages are based on the total weight of the composition. In other words, the amount of plasticizer in the composition can generally range from about 30 wt.% to about 70 wt.%, from about 35 wt.% to about 65 wt.%, from about 40 wt.% to about 60 wt.%, from about 42 wt.% to about 58 wt.%, from about 45 wt.% to about 55 wt.%, or from about 46 wt.% to about 50 wt.% plasticizer on a dry basis. These weight percentages are based on the total weight of the composition excluding water. Other suitable ranges for the amount of plasticizer in the composition are readily apparent in light of this disclosure.

The amount of water in the "wet" carrageenan-based composition is not particularly limited, but generally may range from about 30 wt.% to about 60 wt.%, from about 35 wt.% to about 55 wt.%, from about 40 wt.% to about 55 wt.%, from about 35 wt.% to about 50 wt.%, from about 40 wt.% to about 50 wt.%, or from about 44 wt.% to about 46 wt.%. These weight percentages are based on the total weight of the composition. As will be readily recognized by those skilled in the art, water is still present in the "dry" carrageenan-based composition (e.g., film or capsule), and the amount of retained water may typically be in the range of 2 wt.% to 14 wt.% or in the range of 3 wt.% to 8 wt.%. Other suitable ranges for the amount of water in the composition are readily apparent in light of this disclosure.

The composition (or film or capsule) in which the weight percentages of the component amounts are listed on a "dry basis" is intended to reflect the composition as if no water were present. This can be determined by drying and/or dehumidifying the composition (or film or capsule) to remove the retained water.

If desired, the composition may also contain buffering agents, the purpose of which may be to adjust or control the pH of the carrageenan-based composition and/or to improve the stability of any article (e.g., film or capsule) produced therefrom. Any suitable buffering agent may be used, for example, a hydroxide, carbonate, citrate or phosphate salt (e.g. sodium or potassium salt) or mixtures thereof and salts thereof. When present, the amount of buffer in the carrageenan-based composition may be an amount greater than zero but less than or equal to about 1 wt.%, less than or equal to about 0.5 wt.%, or less than or equal to about 0.3 wt.%. These weight percentages are based on the total weight of the composition. Other suitable ranges for the amount of buffer in the composition are readily apparent in light of this disclosure.

Other ingredients or additives may be used in the carrageenan-based composition, such as coloring agents, preservatives, disintegrants, flavoring agents and the like. Combinations of more than one of these other ingredients or additives may be used in the compositions disclosed herein.

Although not so limited, the carrageenan-based composition may generally have a melt temperature (T.sub.t) falling within the following range_M): from about 30 ℃ to about 90 ℃, from about 55 ℃ to about 90 ℃, from about 30 ℃ to about 66 ℃, from about 55 ℃ to about 75 ℃, from about 60 ℃ to about 75 ℃, or from about 55 ℃ to about 70 ℃, and the like. Similarly, the gelling temperature (T) of the composition_G) Is not particularly limited, but generally falls within the following ranges: from about 20 ℃ to about 58 ℃, from about 30 ℃ to about 40 ℃, from about 32 ℃ to about 40 ℃, or from about 30 ℃ to about 38 ℃, and the like. For melt temperature (T) according to the present disclosure_M) And the gelation temperature (T)_G) Other suitable ranges of (a) are readily apparent.

The carrageenan-based compositions disclosed herein have a melting temperature (T;)_F) Or a sealing temperature which makes them suitable for use on a non-pressure rotating mould device (for the preparation of capsules) and/or for replacing conventional gelatin-based capsule formulations. For example, the melting temperature (T) of carrageenan-based compositions_F) Or the sealing temperature may generally range from about 25 ℃ to about 62 ℃, from about 25 ℃ to about 50 ℃, from about 30 ℃ to about 45 ℃, from about 35 ℃ to about 48 ℃, or from about 48 ℃ to about 60 ℃, and the like. For melting temperature (T) according to the present disclosure_F) Other suitable ranges of (a) are readily apparent.

Article of manufacture

The article of manufacture may be formed from and/or may comprise the carrageenan-based composition of the present invention, typical properties, components and characteristics of which are described herein.

The article of manufacture may be a film (e.g., dry film). Thus, the film may be formed from and/or may comprise any of the carrageenan-based compositions described herein. The film may have any suitable average thickness, for example, in a range from about 0.5mm to about 3mm, from about 0.7mm to about 1.7mm, or from about 0.75mm to about 1.5mm, but is not limited thereto. Further, as disclosed herein, the membrane may be configured to produce capsules on a non-pressure rotary die apparatus.

Also encompassed herein are capsules formed from and/or containing any of the compositions disclosed herein. For example, capsules contemplated herein may comprise a shell (e.g., dry shell) comprising any of the disclosed carrageenan-based compositions and a filler material. The shell encloses or encapsulates the filler material. The filler material is not particularly limited. Thus, the filler material may be a liquid or a solid. Carrageenan-based capsules may be configured to replace gelatin-based capsules.

After the carrageenan-based capsules are formed, the capsules may be conventionally dried using heat. A tumble dryer (tumble dryer) may be used and typically the wet capsules leaving the filling apparatus/mould may be conveyed directly to the tumble dryer. A typical tumble dryer can remove about 25 wt.% of the water present in the wet capsules, although not limited thereto. Once the capsules leave the tumble dryer, they can be spread onto a (stackable) drying tray and then placed in a heated tunnel or drying chamber where air flows at a predetermined speed at a known temperature and low humidity, thereby drying the capsules. Typically, the two-stage drying process may last 24 hours or more, depending on the water content in the capsule. Thus, the capsule drying process can significantly increase the overall manufacturing cost of the capsule. Other options include dehumidifier and refrigeration technologies.

Consistent with aspects of the present invention, the carrageenan-based capsules may be treated with (or contacted with) an alcohol compound to remove at least a portion of the water from the capsules and/or to increase the rigidity (stiffness or hardness) of the capsules. Any suitable alcohol compound may be used, and the treating or contacting may be carried out for any suitable combination of time and temperature conditions. Advantageously, the capsule rigidity can be increased significantly and more than that obtained via conventional drying and cooling of the capsule. Thus, conventional drying using heat and subsequent cooling can be eliminated from the capsule production process.

Described herein is an alcohol treatment process for iota carrageenan-containing capsules, iota carrageenan being characterized by a low potassium content and certain viscosity characteristics. However, this alcohol treatment is not so limited and is applicable to capsules containing any amount and any type of carrageenan (e.g., kappa carrageenan).

A variety of alcohol compounds, whether linear or branched, or primary, secondary or tertiary, can be used to treat the capsules. Typically, the alcohol compound may comprise a hydrocarbon alcohol, although this is not a requirement. For example, the alcohol compounds may include alkyl alcohols, cycloalkyl alcohols, aryl alcohols, arylalkyl alcohols, and the like, as well as combinations thereof.

The number of carbon atoms in the alcohol compound is not particularly limited, but in some aspects, the alcohol compound may include C₁To C₃₂An alcohol; alternatively, C₁To C₁₈An alcohol; alternatively, C₁To C₁₂An alcohol; alternatively, C₁To C₈An alcohol; alternatively, C₁To C₄An alcohol; alternatively, C₂To C₁₂An alcohol; or alternatively, C₂To C₆An alcohol. Representative and non-limiting examples of suitable alcohol compounds (e.g., mono-ol compounds) may include the following: methanol, ethanol, propanol (e.g., isopropanol, n-propanol), butanol (e.g., n-butanol, isobutanol), pentanolHexanol, heptanol, octanol, decanol, hexadecanol, cyclohexanol, phenol, benzyl alcohol, and similar alcohols, and combinations thereof. In one aspect, the alcohol compound can include methanol, ethanol, propanol (e.g., isopropanol, n-propanol), butanol (e.g., n-butanol, isobutanol), pentanol, hexanol, heptanol, octanol, decanol, hexadecanol, and similar alcohols, or combinations thereof. In another aspect, the alcohol compound may include methanol, ethanol, isopropanol, n-propanol, and the like, or combinations thereof. In yet another aspect, the alcohol compound can include methanol; alternatively, ethanol; alternatively, isopropanol; or alternatively, n-propanol.

Generally, concentrated alcohols (concentrated alcohols) or alcohols diluted in water can be used. However, since water is desirably removed from the capsules, the addition of water is typically avoided during contact of the capsules with the alcohol compound. The alcohol treatment may be carried out at any suitable temperature, but is typically at from about 10 ℃ to about 40 ℃; alternatively, from about 10 ℃ to about 30 ℃; alternatively, from about 15 ℃ to about 30 ℃; or alternatively, from about 20 ℃ to about 25 ℃. The duration of the alcohol treatment is not particularly limited and may depend on the water content of the capsule and the desired capsule rigidity. Illustrative treatment times range from about 15min to about 96hr, from about 30min to about 72hr, from about 30min to about 48hr, or from about 1hr to about 24hr, and so forth.

Treatment of the capsules with the alcohol compound may be carried out using any suitable technique and equipment. For example, the capsule may be placed in a container or canister and then filled with an alcohol compound sufficient to exceed the level of the capsule in the container or canister. Optionally, agitation may be provided in the vessel or tank to increase contact between the capsules and the alcohol compound. Alternatively, the capsules may be placed in a fixed bed or packed bed apparatus and the alcohol compound may be contacted with the capsules by flowing the alcohol compound through the bed of capsules. Other suitable techniques and devices may be employed, as will be appreciated by those skilled in the art, and such techniques and devices are encompassed herein.

Examples

The present invention is further illustrated by the following examples, which are not to be construed in any way as imposing limitations upon the scope thereof. Various other aspects, modifications, and equivalents thereof may occur to those of ordinary skill in the art upon reading the description herein without departing from the spirit of the invention or the scope of the appended claims.

The viscosity of carrageenan was determined in a 0.1M aqueous sodium chloride solution containing 1.5 wt.% carrageenan based on the weight of all components in the solution at 75 ℃. The viscosity was measured using a Brookfield LVF (Brookfield engineering laboratories, Inc.) viscometer using a No. 1 Spindle at 60rpm (Spindle #1) and measuring the viscosity after six revolutions.

Furthermore, the viscosity of carrageenan was determined at 75 ℃ for an aqueous solution comprising 1.5 wt.% carrageenan. The viscosity is measured using a Brookfield LVF or LVT (Brookfield Engineering Laboratories, Inc.) viscometer using a suitable spindle at 30rpm and measuring the viscosity after 30 seconds.

The potassium, calcium and magnesium content (in wt.%) of carrageenan were determined by ICP-MS analysis of samples digested in a mixture of nitric and hydrochloric acids.

Melt temperature (T) of carrageenan-based compositions_M) And the gelation temperature (T)_G) Can be determined as follows. The gelation temperature can be determined visually by observing the temperature in the melting tank as the composition is cooled. The gelling temperature is the temperature at which the composition no longer flows. The melting temperature was determined visually by taking a gelled sample of the composition and heating it in a steamer (soucepan) until it started to flow. The temperature at which the composition begins to flow is the melting temperature.

Melting temperature (T) of carrageenan-based compositions_F) Determined on a pressureless rotary die machine operating at 2.8rpm (of the die roll) and die roll pressure at 0.1kg/cm²-0.4kg/cm²Within the range. The film thickness is in the range of 0.6mm to 1.4 mm. Melting temperature (T)_F) By measuring in wedges (wedges) of a pressure-free rotary die machineIs determined. When the capsule can be manufactured without leakage, the wedge temperature is defined as the melting temperature.