Softgels

Softgel capsules are ideal for encapsulating oils, emulsions, or pasty consistencies. The capsules are formed directly during the filling process from two tightly sealed halves made from gelatin or vegetarian materials like carrageenan. If needed, opaque, non-transparent shells can provide protection from light, ensuring ingredient stability. 

A key advantage of softgel capsules is the minimal or no pressure during filling, which preserves sensitive nutrients by reducing thermal stress. Additionally, the shell shields against environmental factors and masks unpleasant tastes, making them especially popular for products like fish oil. The encapsulation ensures the contents are easily absorbed without direct contact with the oral mucosa.