Gelatin capsules have strict requirements for storage conditions and need to be stored at a relatively constant temperature. Transportation. They are prone to softening and deformation at high temperatures or high humidity, and brittle and harden with water loss at low temperatures or low humidity.
But vegetable capsules have more relaxed conditions. At temperatures between 10-40°C and humidity between 35-65%, they do not soften and deform or harden and become brittle. Experiments have proven that the brittle fragmentation rate of plant capsules is ≤ 2% at 35% humidity and the capsule changes ≤ 1% at 80°C.
The main component of gelatin capsules is collagen, and the very nature of its raw material determines that it is more permeable, making the contents susceptible to airborne moisture, microorganisms and other adverse effects.
The nature of the raw material of vegetable capsules determines its ability to effectively isolate the contents from the air, avoiding adverse effects with the air.
