Development of a gel-forming mixture composition for probiotic encapsulation equipment

Abstract

The research is devoted to the development of the composition of the gel-forming mixture and the selection of the percentage of components for obtaining intestinal-soluble seamless capsules with probiotics. The purpose of the research is to develop equipment for the manufacture of capsules obtained by the drip method. Capsules must have good structural and mechanical characteristics, the correct shape and resistance to physical influences, in this regard, it is necessary to select the required components and develop the composition of the mixture to obtain the specified structural and mechanical characteristics of capsules. The authors of the article have developed a methodology and a scheme for conducting an experiment that allows to obtain the characteristics of capsules that meet all requirements. A mixture of food gelatin and sodium alginate was chosen as a gel-forming mixture, which showed the best results in the manufacture of capsules. As a result of the experiment, it was found out that the best results were shown by a mixture with a composition of 1% food gelatin and 1% sodium alginate. The composition of the mixture is selected in such a way that, without dissolving in the acidic environment of the stomach, it passes into the intestine, and in the alkaline environment of the intestine it dissolves and releases the probiotics available in the capsules. In the future, seamless capsules with probiotics will be used in the manufacture of functional products that improve the functioning of the immune system. Based on the experimental setup for encapsulating probiotics, industrial equipment will be developed to produce seamless capsules obtained by the drip method.

Keywords

• encapsulation equipment
• aqueous solution of gel-forming mixture
• capsules
• structural and mechanical characteristics
• alginate
• gelatin