Baker Perkins and Rousselot have extended the range of gummy delivery forms for the functional and pharmaceutical sectors by developing a completely new format – the gummy cap. The important difference is the incorporation of the active ingredient in a liquid or gel centre-filling instead of the gelatin gummy. Gummy caps combine the appealing taste and texture of a gummy with the efficient delivery of a capsule and may be used in a wide range of nutraceutical and OTC healthcare products.

The development is made possible by the accuracy, hygiene and rapid cooling of Baker Perkins’ starch-free depositing technology combined with Rousselot’s fast-setting SiMoGel gelatin formulation. Between them, they ensure that the temperature of the filling is kept low to minimize additive degradation.

Starch-free depositing is inherently more hygienic than starch processing, but the Baker Perkins equipment brings many more benefits to the producers of functional and pharmaceutical gummies. The design of the depositing nozzles provides very high dosing accuracy with very little waste, and the machines are easy to operate and clean. Outputs range from 50 to 1,000 kg/h, ensuring that a system is available for every production requirement from small batch to high volume.

The process is rapid: 20 min setting time compared with up to 24 h for a mogul. With no-starch, no dryers, no storage space, and compact equipment, it is highly cost effective. There is great flexibility with scalable design, and depositing into easy-to-clean silicone or metal moulds or directly to a blister pack. The elimination of dust during production maximizes hygiene. Production outputs range from 50 to 1,500 kg/h.