Quick answer
Traditional softgel shells use gelatin with glycerol. Two routes exist: fish gelatin—which still needs slaughter and shared-line evidence—or plant systems such as modified starch, carrageenan and pullulan; glycerol can give way to sorbitol or maltitol. Plant shells need fresh trials for forming, seams and fill compatibility; several Xiamen contractors run vegetarian lines. The fill's fish oil and beeswax must be reviewed alongside the shell.
Detailed explanation
Shell material options
- Gelatin alternatives: fish gelatin, modified starch, carrageenan, pullulan
- Plasticizer alternatives: sorbitol and maltitol from plant sources
- Shell water and colorants are also included in review
Performance to validate
- Ribbon forming and seam strength
- Fill compatibility and leakage rate
- Disintegration time and stability
- Migration and sticking over the shelf life
Softgel Shell Documents
Alternative materials still need supplier halal certificates and origin statements; fish gelatin is not an automatic exemption. We review the shell as a compound ingredient in its own right and unfold every layer.
Scheduling advice
If vegetarian and gelatin softgels share a line, run time separation, clearance and cleaning validation. Changing the shell system during certification requires trial and process-confirmation time; actual scheduling governs progress.
Still have questions?
Tell our consultants your product category and target market, and we will help you map out the path and the documents required.
