Disclosed are a composition of a vegetable soft capsule having excellent elasticity and an excellent adhesive property, provided in the form of a thin film, and having improved productivity and disintegration, and a method of preparing the same. Based on 35.3 weight part of the starch and the carrageenan, 7 weight part of the starch and 3 weight part of carrageenan are provided. In 35.3 weight part of the starch and the carrageenan, the starch contains 17.65 weight part of corn starch, 3.53 weight part of tapioca starch, and 3.53 weight part of potato starch are provided based on the weight ratio, and the carrageenan contains 7.592 weight part of iota carrageenan, 2.118 weight part of kappa carrageenan, 0.8 weight part of baking soda (sodium bicarbonate), 0.04 weigh part of arabic gum, and 0.04 weight part of Levan. Together with 35.3 weight part of the starch and the carrageenan, 17.7 weight part of glycerin, and 47 weight part of purified water are composited.

Chang Sung Softgel System Ltd

Composition of vegetable soft capsule having excellent elasticity and adhesive property, provided in form of thin film, and having improved productivity and disintegration, and method of preparing the same

The present invention relates to a cheese-like dairy gel that includes a gum, a starch, and a dairy liquid, wherein the gel has the texture, consistency, and mouthfeel of a cheese. In particular embodiments of the dairy gel, it is essentially fat-free, and is chosen from among cottage cheese, ricotta, cream cheese, American cheese, processed cheese, Parmesan cheese, baker's cheese, cheddar, and Feta cheese. The gum may be an ionically neutral gum, such as konjac, or a microbial gum, gellan gum, or it may be an anionic gum, such as a carrageenan, Kappa-carrageenan, furcelleran, agar, alginate, and the like, or mixtures thereof. The starch, in certain embodiments of the invention, may be potato starch, tapioca starch, corn starch, rice starch, wheat starch, and the like, or mixtures thereof. The invention additionally provides a process for preparing a cheese-like dairy gel wherein the ingredients are blended, briefly heated, packaged, and cooled, or it may be cooled and extruded, sliced, diced, or shredded, then packaged. The invention avoids renneting, fermenting, or acidification that yields curds and whey liquid. It thus provides a simplified process and product which utilizes all the ingredients of the dairy liquid employed.

carrageenan/patatja

Composition of vegetable soft capsule having excellent elasticity and adhesive property, provided in form of thin film, and having improved productivity and disintegration, and method of preparing the same

Cheese-like dairy gels

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