Softgels

Softgels, or soft gelatin capsules, are a type of oral dosage form consisting of a pliable gelatin shell that encloses a liquid or semi-solid fill. The shell is typically made from gelatin, water, and a plasticizer such as glycerin or sorbitol, which provides flexibility. Coloring agents and opacifiers may be added. Gelatin in the shell can be derived from bovine or porcine sources, while vegetarian or vegan versions use alternatives such as hydroxypropyl methylcellulose (HPMC) and other gelling systems.

The fill inside softgels is usually oil-based liquids or semi-solid contents, including vitamins, essential fatty acids, or other nutraceuticals. Common fills include fish oil, plant oils, or blended formulations. The fill is sealed within the shell under controlled manufacturing conditions to create a hermetic, durable container that protects its contents from air and moisture.

Manufacturing uses a process such as rotary die encapsulation, where melted or softened shell material forms sheets that are shaped and sealed around the fill. The process emphasizes controlled temperature, humidity, and cleanliness to ensure unity of dose and capsule integrity. Quality control, moisture balance, and proper packaging are important for shelf stability.

Advantages of softgels include improved bioavailability for lipophilic ingredients, convenient swallowing, precise dosing, and a protective barrier against light and air. Limitations include suitability concerns for certain ingredients or dietary restrictions, higher cost compared to some tablets, and the need to avoid heat or harsh storage conditions. Many producers offer vegan softgels or alternative materials. Softgels are regulated as dietary supplements or pharmaceuticals, with labeling and quality standards such as GMP and, where applicable, USP or EP specifications. Common uses cover vitamins A, D, E, omega-3 fatty acids, and other oil-based nutraceuticals.