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Grains
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
Manufacturers leverage fear—a primal emotion that tends to overwhelm the capacity for deliberation—by offering gluten-free products whose ingredients include “tapioca, corn, rice flour, potato starch, and xanthan gum.”62Chapter 13 defines tapioca as cassava starch, which lacks micronutrients.63 Later sections discuss corn and rice’s health effects in prehistory and history. Chapter 13 amasses evidence that the potato (Solanum tuberosum) is the world’s most nourishing food. Like tapioca, however, potato starch is just carbohydrates without additional nutrients.64 Fermented from sucrose, mentioned earlier and discussed in Chapters 2 and 11, xanthan gum lacks nutrients and may impair breathing and digestion.65
Natural Products and Stem Cells and Their Commercial Aspects in Cosmetics
Published in Heather A.E. Benson, Michael S. Roberts, Vânia Rodrigues Leite-Silva, Kenneth A. Walters, Cosmetic Formulation, 2019
Sonia Trehan, Rose Soskind, Jemima Moraes, Vinam Puri, Bozena Michniak-Kohn
Several gums are derived from microbial fermentation processes. Xanthan gum is derived from the fermentation of sugars by Xanthomonas campestris bacterium. The viscosity is maintained in varying temperatures and pH ranges. Xanthan gum can provide foam to many shower and bathing products, including shampoos and soaps. Gellan gum comes from the fermentation of the Sphingomonas elodea bacterium and can be used as a gelling agent even in very low concentrations. Sclerotium gum is derived from the fermentation of the Scelrotium rolfsii bacterium (Dweck, 2011).
Glycerine in Oral Care Products
Published in Eric Jungermann, Norman O.V. Sonntag, Glycerine, 2018
The ability to obtain glycerine commercially either as 96% material or 99+% is a feature of glycerine which endows it with a very important capability in oral care product manufacture. A gum thickener/binder is a critical component of all toothpastes, and xanthan gum has been used in the manufacture of pre-brushing dental rinse. Incorporation of the types of binders used in toothpastes, usually modified cellulosics or of natural origin, is frequently difficult because the gum “balls up” on addition to the mix or solution; small balls of hydrated material surrounding nonhydrated material form when the gum is added to an aqueous system. Several techniques have been proposed to overcome this problem, including mechanical devices to evenly distribute the gum during its addition. A popular and effective technique is based on predispersion of the gum in anhydrous glycerine. The gum is added to the glycerine to form a smooth suspension of fine, unhydrated gum particles. This suspension can then be added to the aqueous phase of the toothpaste or oral rinse without the formation of large gum balls. The gum can then hydrate quickly, evenly, and thoroughly.
Design, development and characterization of interpenetrating polymer network hydrogel bead for controlled release of glipizide drug
Published in Drug Development and Industrial Pharmacy, 2022
Kalaiarasan Sellamuthu, Sheela Angappan
Xanthan gum (XAG) is a hydrophilic high molecular weight polysaacharide biopolymer secreted from the microorganism Xanthomonas campestri by the fermentation process. Structurally, it is similar to that of cellulose, with (1, 4)-linked β-D-glucose units as backbone and branching trisaccharide side chain comprising of two D-mannose along with one D-glucuronic acid units which distinguish from cellulose [15,16]. It has several unique characteristics like the change in appearance, texture, taste masking, viscosity, water controlling properties, the thermal stability of formulations, and rheology of final products in the cosmetic, food, pharmaceutical and dye industry field [17,18]. Several studies have been reported where it was utilized as a sustained release agent, and controlled release agent for target drug delivery system in matrix tablets and pellets [19–21]. Earlier, it has been reported that XAG and SAL spheres were used in combination to entrap enzymes in calcium chloride solution, and the activity of enzymes was retained even at higher concentrations of XAG [22].
Formulation and evaluation of carrot seed oil-based cosmetic emulsions
Published in Journal of Cosmetic and Laser Therapy, 2019
Shalini Singh, Alka Lohani, Arun Kumar Mishra, Anurag Verma
Xanthan gum was used as an emulsion stabilizer. It is nontoxic and nonirritating. Xanthan gum is soluble in cold and hot water and shows a high degree of viscosity even in low concentrations. The high viscosity of xanthan gum at low shear rates effectively stabilizes creams and lotions, which are primarily oil-in-water emulsions. Xanthan gum keeps emulsions stable over a broad temperature and pH range. It also assures lotion flowability even upon aging. Furthermore, xanthan gum stabilizes the oil phase of creams and lotions and delivers the active ingredients to the skin in a uniform manner. With its high viscosity at rest, xanthan gum effectively suspends insoluble ingredients in cosmetics. It can be used in combination with other thickeners and stabilizers to improve the texture, flow behavior, stability, and appearance. Xanthan gum produces a large increase in the viscosity of a liquid with the addition of a very small amount of gum. Generally, 1%w/v, but as little as 0.1w/v%, can be used in many applications. Xanthan gum solutions are pseudoplastic, i.e., they show shear thinning flow behavior. This pseudoplasticity imparts a smooth texture to the final product and provides a pleasant application.
Enhancement of levodopa stability when complexed with β-cyclodextrin in transdermal patches
Published in Pharmaceutical Development and Technology, 2018
Rana Obaidat, Nizar Al-Shar'i, Bassam Tashtoush, Tamara Athamneh
The results of the drug content measurements for the successful patches after 3 months in the stability chamber at temperature of 40 °C and 75% relative humidity are presented in Table 4. The carbopol/levodopa–βCD patch was the most stable with 98% (±0.3%) of the drug unchanged. The second most stable patch was the levodopa:βCD/xanthan formulation with 69.7% (±0.4%), followed by the carbopol/levodopa patch with 64% (±0.3%) and finally the levodopa/xanthan patch with only 48% (±0.1%). The physical appearance (photos not shown) of the xanthan patches before the stability study was transparent; however, both the levodopa/xanthan and levodopa:βCD/xanthan patches turned black after the stability study. It can be obviously inferred that levodopa in complex with βCD enhance the long-term stability of levodopa for both the carbopol and xanthan patch formulations11. As mentioned earlier, xanthan is a highly hydrophilic polymer, which increases the hydration of xanthan/levodopa patch. As a consequence, levodopa will be affected by the increased presence of water and become less stable5. This necessitated further characterization of the levodopa–βCD complex.