[pbnerd]

There are a few gelatin like soft gel encapsulation formulas...
We would like to use one of these formulas to encapsulate a 'corn syrup' solution.  The shelf life is important, can someone please assure use these potential fillers will not degrade the encapsulating shell..
43DE Corn Syrup    
53DE Corn Syrup    
63DE Corn Syrup    

Here is a few samples of the shell formulas:

Component        Parts by Weight
    ______________________________________
    Dry gelatin powder
                     44.75
    Glycerine         8.75
    Sorbitol (70% Syrup)
                     12.00
    Water            34.50

-----------------------------------------------------------------------------------------------------
GELATIN        40%
    GLYCERINE      10.4
    SORBITOL       10.4
    STARCH          4.8
    WATER          BALANCE
-----------------------------------------------------------------------------------------------------
 ______________________________________
    Initial Composition
    Gelatin         6.6
    Starch          37.4
    Glycerol        20.0
    Water           36.0
                    100.00
    Dry Capsule Composition - Anhydrous
                            %
    Gelatin         6.6     10.3
    Starch          37.4    58.4
    Glycerol        20.0    31.3
                    64.0
    Dry Capsule Composition - 6% Water in Shell
    Gelatin         6.6     9.69
    Starch          37.4    14.92
    Glycerol        20.0    29.37
    Water           4.1     6.02
                    68.1    100.00

 We are in desperate need of a Chemist advisor, if you are certain you can help please email Aaron at pbnerd@pbnerd.com
(there may be money involved.)