The influence of gelatin freezing strength on finished capsules?

The influence of gelatin freezing strength on finished capsules?

The impact of gelatin gel strength on finished capsules is primarily manifested in the following aspects, analyzed in conjunction with industry standards and practical applications:

‌Capsule Formability and Mechanical Strength‌

‌Core Role‌: The higher the gel strength (Bloom g), the denser the three-dimensional network structure formed by gelatin, resulting in greater hardness and toughness of the capsule shell. For example, pharmaceutical gelatin with a 200 Bloom grade (≥200 g) ensures that capsules are less prone to deformation or breakage during transportation or storage.

‌Quality Control‌: According to QB 2354-2005, insufficient gel strength (e.g., <100 Bloom g) can lead to overly soft capsule walls, while excessive strength (e.g., >250 Bloom g) may slow down capsule dissolution.

‌Storage Stability‌

‌Environmental Sensitivity‌: High-gel-strength gelatin is more stable in high-temperature and high-humidity environments, but prolonged storage can still lead to strength degradation (approximately 10% annual decay). For instance, when gel strength drops from 200 g to 180 g, the risk of capsule brittleness increases significantly.

‌Testing Standards‌: The 2025 Pharmacopoeia General Rule 0634 requires regular monitoring using a gel strength tester to ensure the capsule shell meets release standards (e.g., force value when the probe penetrates 4 mm).

‌Clinical Performance‌

‌Dissolution Properties‌: Gel strength is related to gelatin molecular weight; excessive strength can delay drug release (e.g., controlled-release capsules require 180–220 Bloom g).

‌Additive Impact‌: Plasticizers like glycerol can adjust gel strength, balancing capsule flexibility and disintegration time.

‌Production and Cost Control‌

‌Material Differences‌: Animal-derived gelatin (e.g., bovine bone) typically has 20–30% higher gel strength than plant-derived gelatin but incurs 15–20% higher costs.

‌Process Optimization‌: For every 5°C increase in production temperature, gel strength may drop by 8–12%, necessitating low-temperature extraction (e.g., 10°C) to maintain performance.

ST-16C Gel strength tester is a measuring instrument used to measure the freezing strength of gelatin. It is designed and manufactured according to the QB2354 standard of "Medicinal Gelatin" and also complies with QB/T1995, GB6783, GB13731, QB/1996.The freezing strength of gelatin is an important indicator that reflects the level of gelatin production technology and controls the quality of gelatin production.

Technical feature

Microcomputer control, menu interface, PVC operation panel, and large LCD display.

Multiple functions such as parameter setting, viewing, clearing, and calibration can be performed

Conduct statistical analysis and calculation of grouped samples, and provide the maximum and minimum values

The system supports both tensile and compressive testing modes, and the speed can be freely set