According to the different raw materials, hard capsules are divided into gelatin capsules and vegetable capsules. Gelatin capsules are the most popular two-section capsules in the world. The capsules are composed of two precision-machined capsule shells. It uses edible gelatin, which is divided into three categories: A, B, and C. Category A is the international advanced level, category B is the international general level, and category C is the qualified product. Among them, the limit standard for chromium is 1 mg/kg for Type A, and 2 mg/kg for Type B and C. All three types of gelatin are of good quality and can be used in food and medicine.

    Vegetable capsules are hollow capsules made of plant cellulose or water-soluble polysaccharides, which retain all the advantages of standard hollow capsules: easy to take, effective masking of taste and odor, transparent and visible contents, etc.

    After the plant hydroxypropyl methylcellulose is made into the capsule, it still has a natural concept. The main component of hollow capsules is protein, so it is easy to breed bacteria and microorganisms. Preservatives need to be added during the production process, and ethylene oxide must be sterilized before the finished product is packaged to ensure the microbial control index of the capsules. The vegetable capsule production process does not need to add any preservatives and does not require sterilization treatment, which fundamentally solves the problem of preservative residues.