1958
DOI: 10.1002/jps.3030470620
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Tragacanth Solutions I.

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Cited by 20 publications
(4 citation statements)
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“…In addition it has been claimed that certain additives such as PEG 400, propylene glycol, and ethanol caused hydration and increased the gel point of Methocel solutions because they are relatively good solvents of the polymer. 26 This mechanism may explain the influence of PEG on drug release from matrices containing HPMC; i.e., the incorporation of PEG to matrices containing HPMC may increase the hydration of the polymer and therefore enhance the erosion rate of the tablet and the release rate of the drug.…”
Section: Resultsmentioning
confidence: 99%
“…In addition it has been claimed that certain additives such as PEG 400, propylene glycol, and ethanol caused hydration and increased the gel point of Methocel solutions because they are relatively good solvents of the polymer. 26 This mechanism may explain the influence of PEG on drug release from matrices containing HPMC; i.e., the incorporation of PEG to matrices containing HPMC may increase the hydration of the polymer and therefore enhance the erosion rate of the tablet and the release rate of the drug.…”
Section: Resultsmentioning
confidence: 99%
“…It has been used for many years as a stabilizer, thickener, emulsifier, and suspending agent in the food, pharmaceutical, cosmetic, textile, and leather industries as well as in technical applications based on its high viscosity at low concentration, good suspending action, unusually high stability to heat and acidity, and effective emulsifying properties. It is also pourable, has a creamy mouthfeel, good flavourrelease properties and a very long shelf life (Levy and Schwarz, 1958). Tragacanth gum is used in the food industry in salad dressings, condiments, sauces, bakery emulsions, oil and flavor emulsions, fillings and toppings, confectionery, soft drinks, jellies, desserts, ice creams, flavors, and spices .…”
Section: Overview Of Tragacanth Gum As a Natural Polysaccharidementioning
confidence: 99%
“…The gelation temperature is reduced to a more suitable level (i.e. to below body temperature) by the addition of metal salts, citrate, sugars like sucrose, fructose, sorbitol and glycerol [16][17][18][19][20][21][22][23][24].…”
Section: Introductionmentioning
confidence: 99%