Effect of Various Types of Sugar Binder on the Physical Properties of Gum Powders Prepared via Fluidized-Bed Agglomeration

Particle agglomeration of fine gum powders to improve their physical and morphological characteristics is of crucial importance. Changes in the physical properties of guar gum, locust bean gum, and carboxymethyl cellulose powders subjected to fluidized-bed agglomeration with various sugar types as the binder were examined. The agglomerates with sugar binders had much larger particles (D50) and higher porosity (ε) than the corresponding fine gum powders, as confirmed by particle-size-distribution analysis and scanning electron microscopy. In particular, the carboxymethyl cellulose agglomerate exhibited much higher D50 and ε values than the original fine gum powder, with sorbitol as the binder resulting in the highest D50 and ε values. Except for guar gum with sorbitol as the binder, the guar gum and locust bean gum agglomerates with the other sugar binders showed lower Carr index and Hausner ratio values (thus exhibiting better flowability and lower cohesiveness) than the original powders, whereas those of the carboxymethyl cellulose agglomerates were higher. These findings indicate that the physical and structural properties of gum powders can be greatly improved according to the type of gum and sugar solution used in the agglomeration process.

Download Full-text

FORMULATION AND EVALUATION OF FAST DISSOLVING FILMS OF ELETRIPTAN HYDROBROMIDE

International Journal of Current Pharmaceutical Research ◽

10.22159/ijcpr.2017v9i2.17386 ◽

2017 ◽

Vol 9 (2) ◽

pp. 59

Author(s):

K. Pallavi ◽

T. Pallavi

Keyword(s):

Drug Release ◽

Xanthan Gum ◽

Guar Gum ◽

Methyl Cellulose ◽

Synthetic Polymers ◽

Locust Bean Gum ◽

Solvent Casting ◽

Casting Method ◽

Disintegration Time ◽

Locust Bean

Objective: The main aim of the present research was to develop an oral fast dissolving polymeric film (FDF) with good mechanical properties, faster disintegration and dissolution when placed on the tongue.Methods: Eletriptan hydrobromide is prescribed for the treatment of mild to a moderate migraine. The polymers selected for preparing films were Pullulan, Maltodextrin (MDX), Acacia, Sodium alginate (SA), Locust bean gum (LBG), Guar gum (GG), Xanthan gum (XG), Polyvinyl alcohol (PVA), Polyvinyl pyrrolidine (PVP), Hydroxyl propyl methyl cellulose (HPMC) E5, and HPMC E15. Twelve sets of films FN1–FN12 were prepared by solvent casting method with Pullulan and combination of Acacia, MDX, SA, LBG, GG, XG, PVA, PVP, HPMC E5 and HPMC E15. Five sets of films FS1–FS5 were prepared using synthetic polymers like PVA, PVP, HPMC E5 and HPMC E15.Results: From all the prepared polymer formulations, FN2, FN8, and FS3 were selected based on disintegration time, and drug release and amongst this three FN2 was optimised based on its disintegration time (D. T). The percent drug release of the optimised film was compared with the percent release of the pure drug.Conclusion: The optimised formulation had a D. T of 16 s and a percent drug release of 97.5% in 10 min in pH 6.8 phosphate buffer and 100.6% drug release in 10 min in 0.1N HCl.

Download Full-text

Viscoelastic properties of xanthangalactomannan mixtures: comparison of guar gum with locust bean gum

Carbohydrate Polymers ◽

10.1016/s0144-8617(97)00095-7 ◽

1997 ◽

Vol 34 (3) ◽

pp. 165-175 ◽

Cited By ~ 75

Author(s):

Catherine Schorsch ◽

Catherine Garnier ◽

Jean-Louis Doublier

Keyword(s):

Viscoelastic Properties ◽

Guar Gum ◽

Locust Bean Gum ◽

Locust Bean

Download Full-text

Changes in Structural and Rheological Properties of Guar Gum Particles in Fluidized-Bed Agglomeration: Effect of Sucrose Binder Concentration

Foods ◽

10.3390/foods11010073 ◽

2021 ◽

Vol 11 (1) ◽

pp. 73

Author(s):

Donghyeon Lee ◽

Byoungseung Yoo

Keyword(s):

Particle Size ◽

Fluidized Bed ◽

Guar Gum ◽

Sucrose Concentration ◽

Ftir Spectra ◽

Sem Images ◽

Low Concentrations ◽

Binder Concentration ◽

Bed Agglomeration ◽

Xrd Patterns

Fluidized-bed agglomeration (FBA) is known to modify the structure and rheology of food powders. In this study, guar gum (GG) powders with various concentrations of sucrose binder (0%, 10%, 20%, or 30%) were subjected to fluidized-bed agglomeration. Subsequently, changes in the characteristics of the GG powders were evaluated by using scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), particle size distribution (PSD) analysis, and rheological and dispersibility measurements. SEM images and FTIR spectra revealed surface morphology changes and structural modification, respectively, in the original GG powder after FBA, although the changes observed in FTIR spectra were only slightly dependent on sucrose concentration at low concentrations (0–20%). XRD patterns confirmed that the crystallinity of the GG powder was affected by FBA, but not greatly so by binder concentration. The PSD results showed that the GG particle size was increased by FBA and there was a clear relationship between sucrose concentration (10–30%) and mean particle size. The rheological behavior and dispersibility of GG (properties that are known to be affected by the structure of a powder) were also influenced by sucrose concentration. To sum up, FBA and the concentration of sucrose binder used can serve as factors for modifying GG powder.

Download Full-text

The Effects of Select Hydrocolloids on the Processing of Pâté-Style Canned Pet Food

Foods ◽

10.3390/foods10102506 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2506

Author(s):

Amanda N. Dainton ◽

Hulya Dogan ◽

Charles Gregory Aldrich

Keyword(s):

Xanthan Gum ◽

Guar Gum ◽

Random Effect ◽

Locust Bean Gum ◽

Heating Cycle ◽

Pet Food ◽

Heat Penetration ◽

Locust Bean ◽

Kappa Carrageenan

Hydrocolloids are commonly used in canned pet food. However, their functional effects have not been quantified in this food format. The objective was to determine the effects of select hydrocolloids on batter consistency, heat penetration, and texture of canned pet food. Treatments were added to the formula as 1% dextrose (D) and 0.5% guar gum with 0.5% of either dextrose (DG), kappa carrageenan (KCG), locust bean gum (LBG), or xanthan gum (XGG). Data were analyzed as a 1-way ANOVA with batch as a random effect and separated by Fisher’s LSD at p < 0.05. Batter consistency (distance traveled in 30 s) thickened with increasing levels of hydrocolloids (thinnest to thickest: 23.63 to 2.75 cm). The D treatment (12.08 min) accumulated greater lethality during the heating cycle compared to all others (average 9.09 min). The KCG treatment (27.00 N) was the firmest and D and DG (average 8.75 N) the softest with LBG and XGG (average 15.59 N) intermediate. Toughness was similar except D (67 N·mm) was less tough than DG (117 N·mm). The D treatment showed the greatest expressible moisture (49.91%), LBG and XGG the lowest (average 16.54%), and DG and KCG intermediate (average 25.26%). Hydrocolloids influenced heat penetration, likely due to differences in batter consistency, and affected finished product texture.

Download Full-text