SOFT PLANT-BASED CAPSULE COMPOSITION HAVING IMPROVED ECONOMIC FEASIBILITY AND PRODUCTIVITY BY MINIMIZING QUALITY VARIATION

摘要

A vegetable capsule composition is provided. More particularly, in a state of using only one type of starch and treating the starch with hydroxypropyl and acid to have improved viscosity stability, water retention and transparency, a soft vegetable capsule is formed by mixing iota carrageenan having high viscosity and glucose, so as to easily manage the starch while minimizing the quality deviation, and to universally use the capsule to improve a condition of providing capsule molding equipment, and thus the improved economic efficiency and productivity are implemented.