“Catalent has been in the business of increasing oral bioavailability for oral delivery of active ingredients since the RP Scherer business was formed in 1933,” says Cornell Stamoran, vice president of corporate strategy, referring to a company formed by Robert Pauli Scherer, inventor of the rotary die encapsulation process used to formulate soft gelatin capsules.
by Rick Mullin | September 25, 2022
They made the new hydrogel with intertwined strands of a polyphenol compound, poly(gallic acid), and a cross-linkable biopolymer, gelatin methacryloyl (GelMA). Polyphenols are known to be strong adhesives. Meanwhile, GelMA’s biocompatibility and ability to cross-link in response to heat and light make it promising for medical applications, but it has historically been held back by being stiff and brittle.
by Prachi Patel, special to C&EN | June 25, 2022
They combine sand and gelatin, chosen for its low cost, and add a solution containing calcium and a small amount of the enzyme carbonic anhydrase. They then heat molded blocks of the mixture at 100 °C for 24 h. While the bricks bake, the gelatin forms a polymer scaffold within the material. The enzyme converts CO2 from the surrounding air to aqueous bicarbonate.
by Carolyn Wilke, special to C&EN | February 10, 2022
The researchers also cast edible gelatin versions. They then tested these oral teaching aids alongside visual and manual ones with college and elementary students who were not visually impaired. The students identified and remembered proteins about equally well across the three types. The team hopes to collaborate with other researchers to further develop this idea into a workable and widely used learning tool.
by Emily Harwitz | December 16, 2021
When warm water is added, starch granules swell and gelatinize because of hydrogen bonding between water molecules and the molecules in starch. When Play-Doh cools, amylose molecules crystallize, causing retrogradation (hardening). Adding more amylopectin as a retrogradation inhibitor stops this. Salt reduces starch's water of hydration and helps stop mold growth.
by Andy Brunning, special to C&EN | September 27, 2021
When warm water is added, starch granules swell and gelatinize because of hydrogen bonding between water molecules and the molecules in starch. When Play-Doh cools, amylose molecules crystallize, causing retrogradation (hardening). Adding more amylopectin as a retrogradation inhibitor stops this. Salt reduces starch's water of hydration and helps stop mold growth.
by Andy Brunning, special to C&EN | September 26, 2021
Structured as a conglomerate, it comprises over 650 subsidiaries engaged in businesses as varied as basic plastics, performance chemicals, pharmaceuticals, gelatin capsules, and specialty gases used for semiconductor manufacturing. The disparate empire that is today’s Mitsubishi is inward looking, Gilson observed.
by Katsumori Matsuoka, special to C&EN | September 11, 2021
They also cast edible, gumdrop-like, gelatin versions. The researchers even experimented with adding color and flavor to differentiate between proteins or between parts of proteins. A total of 365 college and 31 elementary students, all of them sighted, tested the models. Some wore blindfolds and examined the models orally or with their fingers; the others saw rotating representations of the proteins on a computer screen.
by Sam Lemonick | May 28, 2021