What are the thickening agent in pharmaceutical?
Thickening agents are usually polymers of high molecular weight substance and the most commonly used are polyvinyl alcohol (PVA) which has the trade name Liquifilm, hydroxy propyl methyl cellulose (HPMC) which has the trade name Isopto, methyl cellulose 1% that is used as tear replacement in elderly patients, and …
How does a thickening agent work?
Thickening agents, or thickeners, are substances which, when added to an aqueous mixture, increase its viscosity without substantially modifying its other properties, such as taste. They provide body, increase stability, and improve suspension of added ingredients.
What are the examples of thickening agent?
66 Types of Thickening Agents.
Which thickening agent is used in preparation of ophthalmic preparation?
Dextran is a polysaccharide obtained by fermenting sucrose, and is used as a thickening agent and a stabilizer for eye drops.
What is liquid thickener made of?
Most thickeners are either starch- or gum-based. Starch particles expand by capturing the fluid, which means they keep absorbing more liquid and get thicker after they are prepared. As a result, they may be too thick 20 or more minutes after they are prepared.
Are the class of preservatives commonly used in eye preparations?
Benzalkonium chloride (BAK), chlorobutanol, chlorhexidine acetate (CHA), and phenylmercuric nitrate or acetate are some commonly used preservatives in eye preparations.
Which base is used in ophthalmic preparation?
Benzalkonium chloride (BAK), a quaternary ammonium compound, is the most commonly used preservative in ophthalmic preparations (concentration range: 0.004–0.02%). However, BAK may have several adverse effects on the eye; first, for the pre-corneal tear film it may decrease stability, turnover and production.
Can you use xanthan gum as a thickener?
Xanthan gum can be bought for home use and is a great way to thicken and stabilize soymilk-based rice milk-based sauces, soups, and nondairy ice creams. It’s often used in gluten-free baking as a replacement for the sticky effect of gluten.