The Influence of Gastric Acidity and Taste Masking Agent on In Situ Gelling Pectin Formulations for Oral Sustained Delivery of Acetaminophen

Development of modifiedin situgelling oral liquid sustained release formulation of dextromethorphan

“…The fluid content of the cellulose bag was separated from the gel by sieving through a 355 µm sieve for 30 seconds. The weight of the gel remaining on the sieve was determined 13 .…”

“…This was monitored by packing the sol into cellulose bags before incubation in 0.1 N HCl at 37°C. The gelling was monitored visually and the relative weight of the gel phase was taken as a measure for the gel strength 13 . Figure 2 shows photomicrographs of the gel which was formed in situ after incubation of different formulation in simulated gastric pH.…”

Effect of D-Sorbitol on the Thermal Gelation of Methylcellulose Formulations for Drug Delivery

“…We have reported the application of D-sorbitol as a taste-masking reagent for in situ gelling pectin formulation. 5,6) Levy and Schwarz have reported about the effect of adding nonelecrolytes (D-sorbitol, sucrose, glycerine, ethanol, polyethylene glycol and propylene glycol) on the gelation temperature of methylcellulose solution, and that the addition of 20% D-sorbitol to solution of 2% methylcellulose decreased the gelation temperature to 30°C. 7) D-Sorbitol also represents a canonical salting-out cosolute.…”

Formulation and Evaluation of a Satiety-inducing Carbonated Beverage that Forms a Bubble-containing Gel in the Stomach

“…Aerated drinks suppress the appetite by producing a higher degree of stomach distension than non-aerated drinks (Murray et al, 2015). Based on a previous report that some ionic polysaccharides have the property of gelling in response to exposure to a suitable pH (Itoh et al, 2006), attempts have been made to induce satiety using beverages that, when consumed, would result in gel formation in the stomach (Hoad et al, 2004).…”