Mechanism behind the Inhibition of Sweetness Intensity of Aspartame by Guar Gum and Locust Bean Gum

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.

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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

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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.

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