Effect of flavors on the viscosity and gelling point of aqueous poloxamer solution.
This study examined the effects of flavors, which are usually added to improve the appeal of pharmaceutical agents, on the viscosity and gelling point of 18% (w/w) aqueous poloxamer 407 solutions. Monoterpenes, esters, alcohols, aldehyde . ketones and lactone type flavors were examined. The concentrations of flavor ranged from 0.1 to 1.0% (w/w). After adding a flavor to the aqueous poloxamer 407 solution, the viscosity of the solution was measured using a Brookfield viscometer, and the gelling point was determined from the viscosity vs. temperature plot. The gelling point of the aqueous poloxamer 407 solution decreased with increasing concentration of flavors except for coumarin, vanillin and ethylvanillin. Thermal analysis with DSC showed an interaction between the flavors and poloxamer 407. These results suggest that the flavors bind to the hydrophilic end chains of poloxamer 407, which increases the viscosity, causing gelation at lower temperatures.
Rhee
Yun-Seok
YS
College of Pharmacy, Sungkyunkwan University, Suwon 440-746, Korea.
Shin
Young-Hee
YH
Park
Chun-Woong
CW
Chi
Sang-Cheol
SC
Park
Eun-Seok
ES
D000447:Aldehydes / Q000737:chemistry; D002152:Calorimetry, Differential Scanning; D004952:Esters / Q000737:chemistry; D005421:Flavoring Agents / Q000737:chemistry*; D005782:Gels; D007659:Ketones / Q000737:chemistry; D019999:Pharmaceutical Solutions; D020442:Poloxamer / Q000737:chemistry*; D013501:Surface-Active Agents / Q000737:chemistry*; D014783:Viscosity
D000447:Aldehydes; D004952:Esters; D005421:Flavoring Agents; D005782:Gels; D007659:Ketones; D019999:Pharmaceutical Solutions; D013501:Surface-Active Agents; D020442:Poloxamer