Effect of xanthan gum as a thickener in widely-used food thickeners on the disintegration of rapidly-disintegrating tablets

Abstract

Tomita T, Fukui T, Takanohashi S, Goto H, Yoshida T, Sumiya K, Kohda Y, Kudo K. Effect of xanthan gum as a thickener in widely-used food thickeners on the disintegration of rapidly-disintegrating tablets. Jpn J Compr Rehabil Sci 2018; 9: 22-28. Objective: We studied the impact of xanthan gum (XTG) as a thickener in widely-used food thickeners on the disintegration of rapidly-disintegrating tablets. Methods: We used 0.2%, 0.4%, 0.6%, and 0.8% (w/v) aqueous solutions of XTG (XTG-Sol) for the study. The rapidly-disintegrating tablet used was magnesium oxide tablet (M-Tab). M-Tabs were immersed in XTG-Sol for 1, 5, and 10 min and then subjected to disintegration tests (purified water). Results: The results obtained revealed that the longer the immersion time in 0.6% or 0.8% XTG-Sol, the longer the disintegration time of the M-Tabs. All the M-Tabs disintegrated in the 0.2% XTG-Sol. Additionally, when the immersion time was 5 or 10 min, the M-Tabs disintegrated in the 0.4% XTG-Sol. Conclusion: The disintegration of the rapidly-disintegrating tablets was affected by XTG and was dependent on its concentration and the immersion time. Thus, care is needed when swallowing tablets with thickened food products containing XTG.