The effects of coating treatments on enteric coating of the soft capsules containing omega-3 fatty acids

Won Hwa Ko, Jun Kee Hong, Sung Wan Lee, Ja Hyun Cha, Jae Uk Cha, Hyon Ho Baek, Hyun Jin Park

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

This article presents an evaluation of the effects of coating conditions on the enteric coating quality of soft gelatin capsules containing Omega-3 fatty acids. Three conditions were controlled: concentration of hydroxypropyl methylcellulose phthalate (6, 8, and 10 wt% in solution), temperature of the inlet air (32, 35, and 38 °C), and the coating solution feed rate (7.5, 11.25, and 15.0 g/min). The transparency of the enteric coated soft gelatin capsules was evaluated by measuring the degree of whiteness of the surface using a spectrophotometer. Results showed that the most important parameter in the enteric coating process was the coating solution feed rate. As the coating solution feed rate decreased and inlet air temperature increased, the degree of whiteness of coating surfaces decreased. We also evaluated the disintegration properties of the enteric coated capsules in accordance with the Korea Health Functional Food Code.

Original languageEnglish
Pages (from-to)168-172
Number of pages5
JournalKorean Journal of Food Science and Technology
Volume44
Issue number2
DOIs
Publication statusPublished - 2012 Apr 1

Keywords

  • AnyCoat-P
  • Enteric-coated
  • HPMCP
  • Hydroxypropyl methylcellulose phthalate
  • Omega-3

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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