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KMID : 0380620120440020168
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 2 p.168 ~ p.172
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The Effects of Coating Treatments on Enteric Coating of the Soft Capsules Containing Omega-3 Fatty Acids
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Ko Won-Hwa
Hong Jun-Kee
Lee Sung-Wan
Cha Ja-Hyun
Cha Jae-Uk
Baek Hyon-Ho
Park Hyun-Jin
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Abstract
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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 38oC), 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.
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KEYWORD
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enteric-coated, omega-3, hydroxypropyl methylcellulose phthalate, HPMCP, AnyCoat-P
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