Food Grade HPMC Capsule
Food Grade HPMC Capsule
Capsules are flexible dosage filled with granules or pellets. Historically being based on gelatin, capsule manufacturers have meanwhile developed capsules with a hypromellose shell. The advantages are striking: better moisture stability of the capsule as hypromellose attracts less moisture than gelatin. Less risk as hypromellose is plant derived while gelatin is animal derived. The optimal solution for patients who follow a vegetarian or vegan diet.
HPMC capsule does not contain any gelling agent, and is manufactured by a thermal gelation process.
Advantages of Food Grade HPMC Capsule
Capsules prepared from hypromellose have advantages in comparison with gelatin based capsules. Hypromellose capsules show a better moisture stability and are suitable for vegetarian/vegan patients. Low viscosity hypromellose products are suitable for capsule manufacturing.
During a hot process, gelation occurs between 70 and 80 degrees Celsius. The added heat eliminates the need to add gelling agents, making it a more functionally viable process for existing capsule production machines, whose features are geared toward creating legacy gelatin-based versions. Once this baseline machinability metric is met, HPMC’s value shines through in a variety of product and environment-driven circumstances.
Food Grade HPMC Capsule production process
Specification of Food Grade HPMC Capsule:
Colors and Printing can be customized:
Packing:
Our Production Line:
Quality Control:
Certificates:
