For hygroscopic actives, probiotics and moisture-sensitive blends, capsule moisture is a formulation variable: standard gelatin carries 13–16% water that migrates into the fill, while low-moisture vegetable capsules reach ≤3% — protecting potency without a separate desiccant strategy.
Why 3% matters
- Water migrating from a 13–16% moisture capsule into a hygroscopic fill degrades potency, texture and shelf life.
- Vegetable capsules at ≤3% moisture remove that gradient — no preservatives, no ethylene-oxide residue.
- Filling qualification on whole-servo lines runs at 99.9% first-pass, so the low-moisture body does not cost you machine performance.
How to qualify a low-moisture capsule
- Run a filling trial at 1,000 or 5,000 capsules: weight variation, brittleness and disintegration data on your fill — before committing to bulk.
FAQ
Which capsules suit hygroscopic ingredients?
Low-moisture vegetable (HPMC or starch) capsules at ≤3% moisture — the capsule no longer donates water to the fill, protecting potency and shelf life.
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