Aug 23,2024

Pullulan is a natural polysaccharide that is highly chemically inert, meaning it does not react when in contact with other chemicals. Cross-linking is a common problem in the capsule industry, especially for gelatin and certain synthetic capsule materials. When these capsules come into contact with certain active ingredients or other substances in the storage environment, cross-linking may occur, resulting in decreased solubility of the capsules, which can affect their release and may even reduce the effectiveness of the product.

In contrast, Pullulan capsules do not cross-link with the active ingredients within the capsule due to their chemical inertness. This property ensures that Pullulan capsules maintain their physical and chemical properties during long-term storage without negatively affecting the effectiveness of the contents. Therefore, the use of Pullulan capsules can significantly reduce product stability issues caused by cross-linking, thereby extending the shelf life of the product.

Many nutritional supplements and pharmaceuticals contain ingredients that are extremely sensitive to the environment, such as plant extracts, antioxidants, and certain active pharmaceutical ingredients. These ingredients are very susceptible to degradation reactions when exposed to air, moisture, or light, resulting in product failure or reduced effectiveness. Pullulan capsules provide effective protection for these sensitive ingredients due to their chemical inertness and excellent barrier properties.

Pullulan capsules have extremely strong oxygen barrier properties, which can significantly reduce oxygen penetration and prevent oxidation reactions. Secondly, the chemical stability of Pullulan capsules ensures that the capsules will not react with sensitive ingredients, thereby further protecting the activity of these ingredients. This makes Pullulan capsules particularly suitable for encapsulating ingredients that require high protection, ensuring their stability and effectiveness throughout the shelf life.