A dispersed anisotropic phase as the origin of the weak-gel properties of aqueous xanthan gum

1991 ◽  
Vol 43 (5) ◽  
pp. 929-941 ◽  
Author(s):  
J. O. Carnali
Keyword(s):  
Xanthan Gum ◽  
Gel Properties ◽  
Weak Gel ◽  
Anisotropic Phase

Influence of ultrasound on chemically induced gelation of micellar casein systems

2013 ◽  
Vol 80 (2) ◽  
pp. 138-143 ◽  
Author(s):  
Jayani Chandrapala ◽  
Bogdan Zisu ◽  
Sandra Kentish ◽  
Muthupandian Ashokkumar
Keyword(s):  
Viscoelastic Properties ◽  
Surface Hydrophobicity ◽  
Gel Strength ◽  
Gel Properties ◽  
Dairy Processing ◽  
Chemically Induced ◽  
Micellar Casein ◽  
Protein Gelation ◽  
Protein Gels ◽  
Weak Gel

Gelation is a significant operation in dairy processing. Protein gelation can be affected by several factors such as temperature, pH, or enzyme addition. Recently, the use of ultrasonication has been shown to have a significant impact on the formation of whey protein gels. In this work, the effect of ultrasonication on the gelation of casein systems was investigated. Gels were formed by the addition of 7·6 mm Tetra Sodium Pyro Phosphate (TSPP) to 5 wt% micellar casein (MC) solutions. Sonication at 20 KHz and 31 W for up to 30 min changed the surface hydrophobicity of the proteins, whereas surface charge was unaltered. Sonication before the addition of TSPP formed a firm gel with a fine protein network and low syneresis. Conversely, sonication after TSPP addition led to an inconsistent weak-gel-like structure with high syneresis. Gel strength in both cases increased significantly after short sonication times, while the viscoelastic properties were less affected. Overall, the results showed that ultrasonication can have a significant effect on the final gel properties of casein systems.

‘Weak gel’ properties of khan flour from Belschmiedia sp.—a traditional food thickener from tropical West Africa

1995 ◽  
Vol 9 (3) ◽  
pp. 165-172 ◽  
Author(s):  
R. Ndjouenkeu ◽  
J.O. Akingbala ◽  
R.K. Richardson ◽  
E.R. Morris
Keyword(s):  
West Africa ◽  
Traditional Food ◽  
Gel Properties ◽  
Food Thickener ◽  
Weak Gel

scholarly journals Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation

Molecules ◽  
2021 ◽  
Vol 26 (18) ◽  
pp. 5646
Author(s):  
Eliana Marcela Vélez-Erazo ◽  
Karina Bosqui ◽  
Renata S. Rabelo ◽  
Miriam Dupas Hubinger
Keyword(s):  
Electrostatic Interaction ◽  
Viscoelastic Properties ◽  
Xanthan Gum ◽  
Oil Content ◽  
Pea Protein ◽  
Internal Phase ◽  
Fat Substitutes ◽  
Oil In Water ◽  
Weak Gel ◽  
Different Characteristics

Electrostatic interaction between protein and polysaccharides could influence structured liquid oil stability when emulsification is used for this purpose. The objective of this work was to structure sunflower oil forming emulsions and High Internal Phase Emulsions (HIPEs) using pea protein (PP) and xanthan gum (XG) as a stabilizer, promoting or not their electrostatic attraction. The 60/40 oil-in-water emulsions were made varying the pH (3, 5, and 7) and PP:XG ratio (4:1, 8:1, and 12:1). To form HIPEs, samples were oven-dried and homogenized. The higher the pH, the smaller the droplet size (Emulsions: 15.60–43.96 µm and HIPEs: 8.74–20.38 µm) and the oil release after 9 weeks of storage at 5 °C and 25 °C (oil loss < 8%). All systems had weak gel-like behavior, however, the values of viscoelastic properties (G′ and G″) increased with the increment of PP:XG ratio. Stable emulsions were obtained at pHs 5 and 7 in all PP:XG ratios, and at pH 3 in the ratio 4:1. Stable HIPEs were obtained at pH 7 in the ratios PP:XG 4:1, 8:1, and 12:1, and at pH 5 at PP:XG ratio 4:1. All these systems presented different characteristics that could be exploited for their application as fat substitutes.

Effect of Yogurt as a Deglutition Aid on the Disintegration and Dissolution of Oral Tablets

2021 ◽  
Author(s):  
Taisuke Matsuo ◽  
Yoshiyuki Tabata ◽  
Hina Sasaki ◽  
Yuki Yoshida ◽  
Yayoi Gotoh ◽  
...  
Keyword(s):  
Xanthan Gum ◽  
Gel Structure ◽  
Disintegration Time ◽  
Inappropriate Use ◽  
Rheological Measurements ◽  
Aging Society ◽  
Oral Medications ◽  
Tablet Disintegration ◽  
Food Thickener ◽  
Weak Gel

Abstract With an aging society, the number of people with dysphagia has increased. Patients with dysphagia not only find it difficult to eat and drink, but also to take oral medications. Swallowing aid foods, such as deglutition aid jellies and food thickeners are often used to help patients take oral medications. However, the inappropriate use of swallowing aids can decrease the pharmacological activity of the medications. Yogurt is nutritious and easy for patients with dysphagia to eat. Although yogurt is sometimes used to help take medications, its influence on them is poorly understood. In this study, we compared the physical properties and the effects of yogurt on disintegration and dissolution profiles of various oral tablets with those of deglutition aid jelly and xanthan gum-based food thickener. Yogurt and food thickener were found to extend the disintegration time of several tablets, but it remained within a few minutes. Although dissolution of magnesium oxide tablets decreased by 6%, 14%, and 25% after immersion in deglutition aid jelly, food thickener, and yogurt, respectively at 15 min, this decrease reduced with time. Rheological measurements showed that yogurt and food thickeners exhibited a weak gel structure and therefore had better fluidity than deglutition aid jelly. The viscosity and adhesiveness of yogurt were higher than those of food thickener, which delayed tablet disintegration and reduced the dissolution rate. However, these effects were not large. Yogurt may be a useful swallowing aid for patients with dysphagia taking oral medications.

Toxicological evaluation of xanthan gum based hydrogel formulation in Wistar rats using single dose study

2020 ◽  
Vol 77 (2) ◽  
pp. 353-360
Author(s):  
Nadia Malik ◽  
Mahmood Ahmad ◽  
Muhammad Minhas ◽  
Ruqia Tulain ◽  
Ikrima Khalid ◽  
...  
Keyword(s):  
Single Dose ◽  
Xanthan Gum ◽  
Wistar Rats ◽  
Toxicological Evaluation ◽  
Single Dose Study ◽  
Dose Study ◽  
Hydrogel Formulation

Controlled Release of Metformin Hydrochloride I. In vitro Release from Physical Mixture Containing Xanthan Gum as Hydrophilic Rate Retarding Polymer

1970 ◽  
Vol 4 (1) ◽  
Author(s):  
Mashkura Ashrafi ◽  
Jakir Ahmed Chowdhury ◽  
Md Selim Reza
Keyword(s):  
Controlled Release ◽  
Xanthan Gum ◽  
In Vitro Release ◽  
Correlation Coefficients ◽  
High Ratio ◽  
Water Soluble ◽  
Metformin Hydrochloride ◽  
Model Drug ◽  
Very High

Capsules of different formulations were prepared by using a hydrophilic polymer, xanthan gum and a filler Ludipress. Metformin hydrochloride, which is an anti-diabetic agent, was used as a model drug here with the aim to formulate sustained release capsules. In the first 6 formulations, metformin hydrochloride and xanthan gum were used in different ratio. Later, Ludipress was added to the formulations in a percentage of 8% to 41%. The total procedure was carried out by physical mixing of the ingredients and filling in capsule shells of size ‘1’. As metformin hydrochloride is a highly water soluble drug, the dissolution test was done in 250 ml distilled water in a thermal shaker (Memmert) with a shaking speed of 50 rpm at 370C &plusmn 0.50C for 6 hours. After the dissolution, the data were treated with different kinetic models. The results found from the graphs and data show that the formulations follow the Higuchian release pattern as they showed correlation coefficients greater than 0.99 and the sustaining effect of the formulations was very high when the xanthan gum was used in a very high ratio with the drug. It was also investigated that the Ludipress extended the sustaining effect of the formulation to some extent. But after a certain period, Ludipress did not show any significant effect as the pores made by the xanthan gum network were already blocked. It is found here that when the metformin hydrochloride and the xanthan gum ratio was 1:1, showed a high percentage of drug release, i.e. 91.80% of drug was released after 6 hours. But With a xanthan gum and metformin hydrochloride ratio of 6:1, a very slow release of the drug was obtained. Only 66.68% of the drug was released after 6 hours. The percent loading in this case was 14%. Again, when Ludipress was used in high ratio, it was found to retard the release rate more prominently. Key words: Metformin Hydrochloride, Xanthan Gum, Controlled release capsule Dhaka Univ. J. Pharm. Sci. Vol.4(1) 2005 The full text is of this article is available at the Dhaka Univ. J. Pharm. Sci. website

Formulation and Evaluation of Galantamine Hydrobromide Floating Matrix Tablet

2018 ◽  
Vol 8 (2) ◽  
Author(s):  
Poreddy Srikanth Reddy ◽  
Penjuri Subhash Chandra Bose ◽  
Vuppula Sruthi ◽  
Damineni Saritha
Keyword(s):  
Sodium Alginate ◽  
Xanthan Gum ◽  
Lag Time ◽  
Matrix Tablets ◽  
In Vitro Dissolution ◽  
Matrix Tablet ◽  
Compression Technique ◽  
Weight Variation ◽  
The Matrix

The aim of the present work was to prepare floating tablets of galantamine HBr using sodium alginate and xanthan gum as matrix forming carriers. Galantamine HBr is used for the treatment of mild to moderate Alzheimer's disease and various other memory impairments, in particular those of vascular origin. The matrix tablet formulations were prepared by varying the concentrations of sodium alginate and xanthan gum. The tablets were prepared by direct compression technique using PVP K-30 as a binder and sodium bicarbonate for development of CO2. The prepared matrix tablets were evaluated for properties such as hardness, thickness, friability, weight variation, floating lag time, compatibility using DSC and FTIR. In vitro dissolution was carried out for 12 hrs in 0.1N HCl at 37±0.5 ºC using USP paddle type dissolution apparatus. It was noted that, all the prepared formulations had desired floating lag time and constantly floated on dissolution medium by maintaining the matrix integrity. The drug release from prepared tablets was found to vary with varying concentration of the polymers, sodium alginate and xanthan gum. From the study it was concluded that floating drug delivery system for galantamine HBr can be prepared by using sodium alginate and xanthan gum as a carrier.

Sign in / Sign up

Export Citation Format

Share Document