After application and research, we discovered tapioca starch gelatin having the following disadvantages compared with common animal gelatin:
1. Poor Mobility and Bigger Viscosity: It means greater pressure needed when transporting gel liquid.
2. Tenacity is Bed: The encapsulation process controlling becomes more difficult and some related crafts need to improve.
3. High Melting Point: Higher temperature needed during gelatin melting, transporting and storage process.
According to the characteristics of tapioca starch gelatin, we need to do some changes (improvements) on gelatin melter, gelatin service tank, gelatin encapsulation machine and softgel tumble dryers.
3. What changes needed to do on softgel encapsulation machine for vegan softgel production?
4. What changes needed to do on softgel tumble dryer for vegan softgel production?