Starch vegetable capsules are soft and hard capsules made of plant extracts such as tapioca starch, vegetable glycerin and purified water. The main ingredient of animal-derived capsules is gelatin, which is a soft and hard capsule made of collagen from the bones and skins of pigs, cattle, sheep and other animals through denaturation and degradation.
Compared with animal-derived capsules, starch vegetable capsules have the advantages of natural and concise raw materials, pollution-free production process, no animal origin, no preservatives, no fungicides (ethylene oxide), no chemical additives, etc.; because of its plant inertness, it is not easy to react with the contents, which can effectively protect the biological activity of functional ingredients and improve the absorption rate; and the starch vegetable capsules have high thermal stability, so that the product has a longer shelf life; good pressure resistance, which meets the needs of product transportation and storage.
As an innovative technology in the field of capsules, the production of starch vegetable capsules adopts international standards, and the appearance of capsules is no different from that of animal-derived capsules, how can we distinguish them?
Here are a few easy ways to distinguish starch vegetable capsules from gelatin capsules:
Method 1: Starch vegetable capsules will turn blue when iodine is dropped, and gelatin capsules will not change color when iodine is dropped;
Method 2: The starch vegetable capsule will have the smell of rice paste when lit with fire, and the gelatin capsule will have a slightly smelly smell of hair burning when ignited;
Method 3: The starch vegetable capsule has a fragrant smell, a potato taste when chewed, and a slight animal fishy smell when the gelatin capsule is chewed.
