EQUIPMENT FOR THE PRODUCTION OF SOFT SEAMLESS GELATIN CAPSULES IN THE FOOD INDUSTRY: A COMPARATIVE ANALYSIS OF DROPLET AND SPRAY-DRYING METHODS

: This paper presents a comparative analysis of the two primary technologies for producing soft seamless gelatin capsules – droplet (coaxial) and spray-drying (spray-drying microencapsulation) methods – as applied to the needs of the food industry and nutraceuticals. The structural features of the equipment, key process parameters (capsule size and shape, shell composition, dosing accuracy, productivity), and application areas for each technology are described. Based on a review of technical documentation, scientific publications, and pharmacopeial standards (USP, EP), the advantages and limitations of both methods are identified: the droplet method provides high dosing accuracy and an aesthetically pleasing appearance of large spherical capsules with liquid cores, whereas spray-drying enables mass production of microcapsules for bulk food blends and maintains the stability of sensitive ingredients. Conclusions are drawn regarding the appropriateness of each method depending on the type of active ingredient, required production volume, and storage conditions. Potential future developments – such as new shell materials and gentler drying regimes – are also outlined.

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