Patent 6,200,603

A coated capsule is disclosed comprising a gelatin shell with a flavored coating. A sugar or sugar substitute is included in the material of the shell and that of the coating to stabilize both compositions and the junction therebetween.

DETAILED DESCRIPTION OF THE INVENTION

As a general guide, we have established the following ranges of gelatin, glycerine, sugar or sugar substitute and water, as percentages by weight in the shell formulation, to provide a satisfactory base for a coating of for example sorbitol in solution:

              Gelatin                     33.00- 58.00
              Glycerine                   16.00- 31.00
              Sugar or sugar substitute   15.00- 30.00
              eg Sorbitol
              Water                       up to      15.00

Preferably, the ratio of plasticiser (Glycerine+sugar or substitute) to Gelatin is in the range 0.7 to 1.2, preferably 0.8 to 1.0, with the ratio of sugar or substitute to Glycerine in the range 0.8 to 1.2.

We have found that in order to stabilize a soft gelatin shell to which a flavored coating is to be applied, a relatively high glycerine content must be established with a consequent reduction in the water content. Using sorbitol as the additional component in the shell, and as the basic component for the coating, we have established the following typical minimum levels of glycerine and sorbitol as percentages by weight in the dried shell formulation. The figures for gelatin and water in the formulation are also given.

                Glycerine          17.7
                Sorbitol           16.7
                Gelatin            56.7
                Water              8.9
                Total plasticiser: 34.4%;
                Plasticiser to Gel ratio: 0.61

The glycerine and sorbitol levels can be further increased with consequential further reduction in the proportions of gelatin, and a typical shell formulation which is able to sustain its softness under an applied flavored coating of sorbitol is as follows.

                Glycerine          21.0
                Sorbitol           20.0
                Gelatin            50.4
                Water              8.6
                Total plasticiser: 41.0%;
                Plasticiser to Gel ratio: 0.81

Experimentation has indicated that the glycerine and sorbitol levels can be increased beyond those quoted above, but we regard the following formulation as demonstrating typical maximum amounts of these components that can be retained in a viable shell structure embodying the invention.

                Glycerine          29.3
                Sorbitol           38.6
                Gelatin            34.5
                Water              7.6
                Total plasticiser: 57.9%;
                Plasticiser to Gel ratio: 1.8

The use of increased glycerine content in gelatin shells to provide improved and stable softness is disclosed in our International Patent Publication No. WO95/00123, incorporated herein by reference. Formulations of the kind disclosed in that publication can be used in the exploitation of the present invention, having regard to the above guidance in respect of the additional stabilising component.

While in the above discussion the specified sugar or sugar substitute has been sorbitol, a variety of sugar alcohols or non-reducing saccharides or polyols may be used. For example:

sorbitol; polyglycerol; mannitol; xylitol; maltitol; isomalt; corn syrup, and Andrisorb.TM. (a proprietary mix of sorbitol, sorbitan and mannitol available from Roquette Freres).

As noted above, the flavored coating for products according to the invention is normally based on a sugar or a sugar substitute, and is typically applied to capsules as an aqueous solution in for example, a panning process. Pan coated gelatin capsules are disclosed in British published specification no. 2283899, incorporated herein by reference, and products may be coated according to the present invention using the techniques and parameters described therein. The eventual coating will typically be in crystalline form, and as such will tend to draw moisture from the capsule shell. By including water and a sugar or sugar substitute in both the coating material and the shell formulation, when the coating is applied a dynamic balance can be achieved. The coating will normally be applied wet, as in a pan coating process, and this itself assists in stabilising the interface between the coating and shell.

It is of course desirable to minimise the quantity of shell material in the coated product, and in this respect it is recognised that with a sufficiently stable interface and bond between the coating and shell, the coating will serve to reinforce the shell, and the shell to effectively seal the coating. Thus, if the shell thickness can be reduced such that its entire thickness is effectively bonded to the coating, then the resultant product will include a bare minimum of shell material.

Fill compositions for use in products according to the invention may take many forms, and in this respect reference is directed once again to published British specification no. 2283899. Additionally though, the present invention is suitable for compositions which are not intended to be released in the mouth, but for retention in the capsule until it reaches the stomach. This applies particularly to some breath freshening compositions such as parsley seed oil which can provide a very unpleasant flavour in the mouth despite being effective as a breath freshener from the stomach. The nature of the fill composition can of course have a direct effect on the integrity of the shell material, and oil based compositions such as parsley seed oil can have an additional softening effect on the shell. The presence of a sugar or a sugar substitute such as sorbitol in the shell can also serve to minimise the effect of both oil based and water based fill compositions on the shell.

Claim 1 of 13 Claims

What is claimed is:

1. A coated capsule containing a fill composition, the coated capsule comprising a gelatin shell having water and a plasticizer, wherein the ratio of plasticizer to gelatin in the shell composition ranges from 0.7 to 1.2, and a flavored coating thereon, wherein each of said flavored coating and shell material comprises a sugar or sugar substitute adapted to form a stable bond between the shell and the coating and to prevent the coating from drawing water or plasticizer from the gelatin shell.

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