Академический Документы
Профессиональный Документы
Культура Документы
In a Suitable preparation vessel Such as a clean Stainless Liquid Antacid Composition Containing the pH
steel vessel, the Sorbitol and water are added. The hydroxy Adjusting Agent Magnesium Hydroxide
ethylcellulose and the Xanthan gum are added and mixed for
thirty minutes. The calcium carbonate is then added and A liquid antacid composition of the present invention was
mixed for fifteen minutes. The magnesium hydroxide, flavor prepared containing the following ingredients:
and Saccharin are then added and the mixture is stirred for
15 minutes. The Suspension is then milled and pasteurized at Ingredient mg/5 ml gm/100 ml
68 C. and filled into bottles. 15
Calcium Carbonate 1SOO 8.0
EXAMPLE 2 Purified Water 31.65 79.5
Sorbitol Solution 1OOO.O 2O
Xanthan Gum 13.0 O.26
Liquid Antacid Composition Containing the pH Hydroxyethylcellulose 5.0 O.1
Adjusting Agent Sodium Carbonate pH adjusting agent, Mg(OH)2 3O.O 6.O
Flavor 25.0 O.SO
Aliquid antacid composition of the present invention was Sodium Saccharin 1.425 O.O285
prepared containing the following ingredients:
In a Suitable preparation vessel Such as a clean Stainless
Ingredient mg/5 ml gm/100 ml 25 steel vessel, the Sorbitol and water are added. The hydroxy
Calcium Carbonate 400 8.0 ethylcellulose and the Xanthan gum are added and mixed for
Purified Water 3935 78.7 thirty minutes. The calcium carbonate is then added and
Sorbitol Solution 1OOO.O 2O mixed for fifteen minutes. The magnesium hydroxide, flavor
Xanthan Gum 13.0 O.26 and Saccharin are then added and the mixture is stirred for
Hydroxyethylcellulose 5.0 O1
pH adjusting agent, Na2(CO) 1O.O O.2 15 minutes. The Suspension is then homogenized at 500 psi.
Flavor 25.0 OSO and pasteurized at 68 C. and filled into bottles.
Sodium Saccharin 1.425 O.O285
pH Buffering
In a Suitable preparation vessel Such as a clean Stainless The pH of the composition of Example 1, containing 120
35
steel vessel, the Sorbitol and water are added. The hydroxy mg/5 ml of magnesium hydroxide, was tested over time and
ethylcellulose and the Xanthan gum are added and mixed for compared with a control composition containing no pH
thirty minutes. The calcium carbonate is then added and adjusting agent. The results are Set forth in Table 1.
mixed for fifteen minutes. The Sodium carbonate, flavor and
Saccharin are then added and the mixture is stirred for 15 TABLE 1.
40
minutes. The Suspension is then milled and pasteurized at Ex # Init. 1 Wks 2 Wks 4 Wks 6 Wks
68 C. and filled into bottles.
Cont. 8.9 8.9 8.9 8.9 8.9
EXAMPLE 3 Ex 1 9.9 9.9 9.9 9.9 9.9