EQUIPMENT FOR THE PRODUCTION OF SOFT SEAMLESS GELATIN CAPSULES IN THE FOOD INDUSTRY: A COMPARATIVE ANALYSIS OF DROPLET AND SPRAY-DRYING METHODS
https://doi.org/10.53360/2788-7995-2025-2(18)-16
Abstract
: 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.
About the Authors
G. ZhumadilovaKazakhstan
Gulmira Zhumadilova – PhD, Senior Lecturer at the Department of Digital Technologies in Mechanical Engineering and Logistics,
071412, Semey, 20a Glinka Street
A. Kakimov
Kazakhstan
Aitbek Kakimov – Doctor of Technical Sciences, Professor of the Department of Technological Equipment,
071412, Semey, 20a Glinka Street
A. Mayorov
Russian Federation
Alexander Mayorov – Doctor of Technical Sciences, Professor, Head of Laboratory, Chief Researcher,
656016, Altai, Barnaul, 66 Sovetskoy Armii Street
A. Bakiyeva
Kazakhstan
Anar Bakieva – PhD, Senior Lecturer at the Department of Digital technologies in Mechanical Engineering and Logistics,
071412, Semey, 20a Glinka Street
References
1. Ramírez R. Gelatin and non-gelatin soft gel capsules: A review. / R. Ramírez, M. Sánchez-Ortega // J. Excipients and Food Chem. – 2021. – № 12(2). – Р. 20-31.
2. Marketsand Markets. The Gelatin Market – Foundation Block of the Capsule Industry: Global gelatin market valued at $6.7 млрд in 2022; прогноз $8.5 млрд к 2027 году. Global-IFI блог, 2023.
3. Pharmapproach.com. Manufacture of Soft Gelatin Capsules. 2018.
4. Pharmfdainfo.com. Soft Gelatin Capsule Manufacturing | Preparation | Formulations. January 2023.
5. Wall Materials for Encapsulating Bioactive Compounds via Spray-Drying / H. Wu et al // Polymers. – 2023. – № 15(12). – Р. 2659.
6. Tanaka K. Advances in Droplet Formation Technology for Seamless Soft Gel Capsules / K. Tanaka, Y. Yamamoto // Journal of Food Engineering. – 2022. – № 130. – Р. 45-55.
7. Cohen I. Innovations in Bubble Method Encapsulation: Japanese–Israeli Developments / I. Cohen, S. Levy // Journal of Pharmaceutical Technology. – 2024. – № 34(4). – Р. 112-119.
8. Patel A. Design and Performance of Coaxial Nozzle Systems for Soft Gel Encapsulation / A. Patel, R. Gupta // Chemical Engineering Science. – 2023. – № 210. – Р. 117-125.
9. Singh B. Impact of Plasticizers on the Elasticity and Release Properties of Gelatin Capsules / B. Singh, M. Sharma // International Journal of Biological Macromolecules. – 2021. – № 165. – Р. 989- 997.
10. Zhang L. Optimization of Spray-Drying Parameters for Probiotic and Vitamin Microcapsules / L. Zhang, J. Wang, H. Liu // Food Research International. – 2022. – № 157. – Р. 111252.
11. United States Pharmacopeial Convention. United States Pharmacopeia and National Formulary (USP 43–NF 38), Chapter «Soft Gelatin Capsules». U.S.P. Convention, Rockville, MD (2020). 12. European Pharmacopoeia Commission. European Pharmacopoeia, Council of Europe, Strasbourg (2023).
Review
For citations:
Zhumadilova G., Kakimov A., Mayorov A., Bakiyeva A. EQUIPMENT FOR THE PRODUCTION OF SOFT SEAMLESS GELATIN CAPSULES IN THE FOOD INDUSTRY: A COMPARATIVE ANALYSIS OF DROPLET AND SPRAY-DRYING METHODS. Bulletin of Shakarim University. Technical Sciences. 2025;(2(18)):138-144. https://doi.org/10.53360/2788-7995-2025-2(18)-16