PP-007 Evaluation of amylase-resistant gellan GUM (E418) as a rheology and texture modifier for oral preparations

• Published in: European journal of hospital pharmacy. Science and practice 2016-03, Vol.23 (Suppl 1), p.A197-A197
• Main Authors: Jenzer, H, Müller, S, Rotunno, F, Maurer, ND, Rufener, A, Marty, I, Martins, S, Sadeghi, L
• Format: Article
• Language: English
• Subjects: Drinking water; Dysphagia; Viscosity
• ISSN: 2047-9956; 2047-9964
• DOI: 10.1136/ejhpharm-2016-000875.446

BackgroundGellan gum (E418, CAS 71010–52–1) is a polysaccharide from brown algae (Sphingomonas (formerly Pseudomonas) elodea) with β1→4 type tetrasaccharide repeats cross linked by α1→3 glycosidic bonds. Due to these non α1→4 type linkages, E418 is suitable for gel preparations which bear low aspiration risks for special patient groups, notably dysphagia patients.PurposeThe aim of this work was: to quantify the rheological and texture modification of E418 as a function of concentration, pH, conductibility and temperature; and to elucidate the complex material behaviour of E418 semisolids in view of their application for dysphagia patients.Material and methodsAqueous semisolids of E418 (Gelzan, Sigma Aldrich G1910) were prepared at concentrations between 0.1% and 2.0%, and at temperatures of 50–90°C. Viscosities were measured at the yield point using a Brookfield R/S+ rheometer equipped with a Vane spindle 30/15. Textures were measured on a Brookfield CT3 TexturePro Analyser using the TA15/1000 30 mm D, 45° cone at a penetration depth of 20 mm.ResultsE418 remains tasteless below a 2% concentration. Excessive heat, extreme pH and low ionic strength have a negative impact on gelification. Tap water is suitable for E418 preparations. Temperature of no more than 70°C is a compromise between hydration (solubilisation) and degradation of E418. pH