Preparation and Evaluation of Physicochemical Propertiesof Isosorbide Gel Composed of Xanthan Gum, Locust Bean Gum and Agar for Improving the Patient�s Adherence
Yayoi Kawano, Haruna Kiuchi, Tamami Haraguchi, Miyako Yoshida, Takahiro Uchida, Takehisa Hanawa, Ade Ismail A.K

Isosorbide (ISB) has been widely used as a treatment for improving the endolymphatic hydrops of Meniere's disease. In general, ISB is used as a 70%(w/w) solution in medical treatments; however, ISB has a bitter taste,which reduces patient compliance. In recent years, jelly or gel formulations have been developed as �patient-friendly� and/or �patient-convenient� formulation. In this study, we attempted to develop various gel formulations of ISB to improve patient�sadherence. We used xanthan gum (XG), locust bean gum (LBG), and agar as gelling agents. The hardness of the gels was greatest with an XG:LBG mixture ratio of 1:1. When ISB was added to the gels, their strength decreased but still showed suitable values.Wealso investigated methods to mask the bitterness of ISB.Gel formulations reduced the bitterness of ISB, and the addition of stevia, to the ISB gels improved bitterness. Collectively, these findings indicate that these ISB gels may be useful formulations for improving the patient�s adherence.

Full Text: PDF     DOI: 10.15640/ijmp.v5n1a3