kapszulázott

Kapszulázott is a Hungarian term meaning encapsulated. In pharmaceutical, food, and nutraceutical contexts, the word describes substances that are enclosed within a capsule shell, as opposed to being administered in powder, liquid, or tablet form.

Capsule shells are typically made from animal-derived gelatin or vegetarian polymers such as hydroxypropyl methylcellulose (HPMC) or pullulan. Hard capsules consist of two-piece shells; soft capsules use a single, flexible shell. Encapsulation methods include extrusion, spray-drying, coacervation, and microencapsulation, chosen to protect the ingredient and control its release.

The purpose of kapszulázott formulations includes taste masking, protection from moisture or stomach acid, improved stability, and delayed or targeted release in the gastrointestinal tract. Polymers with pH-sensitive properties may be used to release the active ingredient at specific sites.

Applications span pharmaceuticals and nutraceuticals, including vitamins, minerals, probiotics, essential oils, and flavors. Encapsulation can enhance shelf life, enable precise dosing, and improve user acceptance by masking odor or taste.

Quality and regulatory aspects require compliance with pharmacopeial standards and good manufacturing practices. Tests typically cover capsule integrity, disintegration and dissolution, content uniformity, moisture content, and microbial limits. Storage conditions and packaging are also specified to maintain product stability.