SOYBEAN EXTRACT TASTE MASKING GRANULES
Soybeans are members of the pea (legume) family of vegetables .Chemical composition of soybeans. Remarkably, seeds of soy contain very high levels of protein, carbohydrate conjugates, fatty acids (soybean oil), amino acids, and inorganic materials (minerals). Soybeans contain two small storage proteins known as glycinin and beta-conglycinin. Soy is a high-quality protein - one or two daily serves of soy products can be beneficial to our health. The physical and mechanical properties of soy- bean were determined at 8 to 16% moisture content. Eating soybean-based foods may reduce the risk of various health problems, including cardiovascular disease, stroke, coronary heart disease (CHD), and some cancers and improve bone health.
PARTICLE SIZE
◉ Taste masked of Powder, Beads, Beadlets, Spheres, Granules, Pellets particle
◉ Size: 12/14#,14/18#,18/20#,16/20#,14/20#,20/30#,30/60#
◉ Aperture Micron: 1680-1410 µm, 1410-1000 µm,1000-841 µm,1190-841 µm,841-595 µm, 595-250 µm,250-75 µm
IUPAC NAME
◉ Glycine hispida (Moench) Maxim
DRUG CLASSIFICATION
◉ Leguminosae
THERAPEUTIC ACTION
◉ reduce the risk of a range of health problems, including cardiovascular disease, stroke, coronary heart disease (CHD), some cancers as well as improving bone health, lowered pressure, improvements to blood vessels, (such as greater elasticity of artery walls),improved bone health, protection against some cancers (including breast cancer),improved cognitive function and visual memory
BENEFITS OF SOYBEAN EXTRACT
- Adding a combination of sweeteners (sucralose, aspartame)
- Flavors (orange, mint) to mask the unpleasant taste of low to moderately bitter actives
- Taste masking increases drug acceptability and medication adherence in pediatric, geriatric, and other special patient populations
- Content uniformity with an excellent taste masking
- Reduce aversive sensory attributes
- To increases of bioavailability
- To alter drug release
- To produce a targeted drug delivery
- To decreases evaporation rate of core material
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