LYCAGEL® PREMIX
A blend of Hydroxypropyl Pea Starch, Sorbitol, Carrageenan, and Disodium Phosphate Anhydrous
Product Profile

LYCAGEL® PREMIX
A blend of Hydroxypropyl Pea Starch, Sorbitol, Carrageenan, and Disodium Phosphate Anhydrous

Product Name LYCAGEL® VS 720 Premix
Generic Name Hydroxypropyl Pea Starch
Physico-chemical properties
Compliance EP/USP-NF
Synonyms Hydroxypropyl Starch, D-Glucitol (sorbitol), Carrageenanum, Dibasic Sodium Phosphate
Composition Hydroxypropyl starch, sorbitol, carregeenan and disodium phosphate anhydrous
CAS Number Hydroxypropyl Starch 113894-92-1, Sorbitol 50-70-4, Carrageenan 9000-07-01, Disodium Phosphate Anhydrous 7558-79-4
Chemical Structure
Physical Form or Appearence White or slightly yellowish powder
Application LYCAGE® PREMIX hydroxypropyl pea starch, sorbitol, carrageenan and disodium phosphate blend. This ready-to-use formulation was developed to replace gelatin in the manufacture of veggie soft capsules. It offers excellent film-forming properties and is used in both pharmaceutical and nutraceutical applications
Water content (LOD)

Water Content (LOD) Maximum: 10 %

Source Pea (starch), Algae (carrageenan)
Hydroxypropyl value

Min: 2 %

Max: 7 %

Solubility Partially soluble in cold water (40% minimum)
Taste/Odor Odorless and tasteless
Powder Characteristics

Bulk Density: 0.7 g/cm3

Tapped Density: 0.8 g/cm3

 

Disclaimer

These typical values are provided for information only and we believe them to be reliable. Methods available upon request.

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