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Gel Capsule Rupture Strength

Requirement

A pharmaceutical company needed a way to measure the force required to rupture gel capsules. The force is an indication of the thickness of the shell of the gel caps. A wall that is too thin will not hold its shape, while one that is too thick will not dissolve properly. These caps are used in healthcare, nutrition and pharmaceutical delivery.

 

 

 

 

Solution

For each test, the sample was compressed 15 mm after contact, at a speed of 100mm/minute. The amount of compression was determined prior to testing as it was enough to burst the gel cap without the compression platen coming into contact with the base plate.

A 75mm, aluminum compression platen was used for this test but any size larger than the capsule would be suitable. Care was taken to align the samples in the same way each time, with the seam in the capsule vertical.

 

 

Benefit

  • Simple and quick compression test to objectively measure the rupture force of the capsules
  • Enables customer to have a repeatable way to measure the effects of changing certain steps in the production process
  • Software allows for statistical analysis and provides easy to interpret data

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Our experience with FTC has been more than satisfactory, not only for the quality of the equipment you’ve got but for the post selling service that has proved to be excellent.

Any problem that we had, it took nothing more than a simple mail or phone call to have your immediate answer. We want to thank you very much for the quality of service provided.

 

 

Gonzalo Moraes, Arrozur S.A. Montevideo – Uruguay

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice
https://www.arizona.edu

I have been using the TMS-Pro mechanical tester in our undergraduate biological materials property course for the past 3 years. The simple setup and operation of the TMS-Pro allows my students to focus on learning the theoretical underpinnings of mechanical properties instead of fighting with a finicky test system.

An added bonus is working with Shirl and his amazing team at Food Technology Corporation. They respond almost immediately to questions and inquiries and are always friendly and helpful. 

Jennifer (Melander) Keshwani, Ph.D. University of Nebraska-Lincoln
http://www.unl.edu/