Riview Article

1. A Review Article of
Xanthan Gum
• Prepared by : • Guided By :
Mr. Hardik U. Patel Mr. Nishant Upadhyay
M.Pharm (2ndSEM) Asst. Professor,
BMCP, SURAT.
Bhagwan Mahavir
College of Pharmacy,
SURAT.
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2. Content
• Introduction
• Review of Literature
• Conclusion
• References
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3. Introduction
• 1. Nonproprietary Names
• BP: Xanthan gum
• PhEur: Xanthani gummi
• USPNF: Xanthan gum
• 2. Synonyms
• Corn sugar gum; E415; Keltrol; polysaccharide B-1459;
• Rhodigel; Vanzan NF; Xantural.
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4. ………………Introduction
• 3. Molecular Formula : (C35H49O29)n
• 4. Molecular weight : 2×106
The USPNF 23 describes xanthan gum as a high
molecular weight polysaccharide gum. It contains D-glucose
and D-mannose as the dominant hexose units, along with D-
glucuronic acid and is prepared as the sodium, potassium, or
calcium salt.
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5. Chemical Structure
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6. ………………Introduction
• 6. Functional Category :
– Stabilizing Agent,
– Suspending Agent,
– Viscosity increasing agent (1%).
• 7. Applications in Pharmaceutical Formulation
or Technology :
• Xanthan gum is widely used in oral and topical
pharmaceutical formulations, cosmetics, and foods as a
suspending and stabilizing agent.
• It is also used as a thickening and emulsifying agent. It is
nontoxic, compatible with most other pharmaceutical
ingredients, and has good stability and viscosity properties
over a wide pH and temperature range.
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7. …………Introduction
• Xanthan gum has been incorporated in an ophthalmic liquid
dosage form, which interacts with mucin, thereby helping in
the prolonged retention of the dosage form in the precorneal
area.
• Xanthan gum can also be used as an Excipients for spray-
drying and freeze-drying processes for better results.
• Xanthan gum can be used to increase the bioadhesive
strength in vaginal formulations and as a binder in colon
specific drug delivery systems.
• Xanthan gum is also used as a hydrocolloid in the food
industry, and in cosmetics it has been used as a thickening
agent in shampoo.
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8. ………Introduction
• 8. Description :
Xanthan gum occurs as a cream- or white-coloured, odorless,
free-flowing, fine powder.
• 9. Typical Properties :
• Acidity/alkalinity: pH = 6.0–8.0 for a 1% w/v aqueous solution.
• Freezing point: 0* c for a 1% w/v aqueous solution.
• Melting point: 270*c.
• Solubility: practically insoluble in ethanol and ether; soluble in
cold or warm water.
• Viscosity (dynamic): 1200–1600 mPa s for a
1% w/v aqueous solution at 25*c.
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9. ……..Introduction
• 10. Stability and Storage Conditions :
• Xanthan gum is a stable material. Aqueous solutions are
stable over a wide pH range (pH 3–12), although they
demonstrate maximum stability at pH 4–10 and temperatures
of 10–60*C.
• Xanthan gum solutions of less than 1% w/v concentration
may be adversely affected by higher than ambient
temperatures
• Solutions are also stable in the presence of enzymes, salts,
acids, and bases.
• The bulk material should be stored in a well-closed container
in a cool, dry place.
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10. ………………..Introduction
• 11. Incompatibilities :
• Xanthan gum is an anionic material and is not usually
compatible with cationic surfactants, polymers, or
preservatives as precipitation occurs. Anionic and
amphoteric surfactants at concentrations above 15% w/v
cause precipitation of xanthan gum from a solution.
• Xanthan gum is compatible with most synthetic and natural
viscosity-increasing agents. If it is to be combined with
cellulose derivatives, then xanthan gum free of cellulase
should be used to prevent depolymerization of the cellulose
derivative.
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11. ………………Introduction
• 12. Safety : Xanthan gum is widely used in oral and topical
pharmaceutical formulations, cosmetics, and food products
and is generally regarded as nontoxic and nonirritant at the
levels employed as a pharmaceutical excipient.
• The estimated acceptable daily intake for xanthan gum has
been set by the WHO at up to 10 mg/kg body-weight.
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12. Review Articles
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13. Xanthan–Alginate composite gel
Beads
• Bead Preparation : SA (1.5%, w/v) and XG (0.3, 0.5 and 1.0%,
w/v) were dispersed in distilled water. XG–SA dispersion (80
ml) was dropped through a 1.2mm inner diameter needle,
from hypodermic syringe into 0.45M calcium chloride
solution (200 ml).
• These beads were cured , filtered and rinsed with distilled
water. Then dried at room temperature for 48hrs.
• To prepare the DCA beads, DS (1%, w/v) was added into the
dispersion and completely dissolved with a homogenizer for
5 min before cross-linking process, and then the preparation
was proceeded as described above.
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14. Effect of XG on rheology and viscosity of SA
dispersion
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15. • It can be seen that relationship between shear rate and shear
stress of SA and XG–SA dispersions showed a straight line,
whereas non-linear curve of 0.3% and 0.5%XG dispersions
was found.
• Incorporation of XG did not affect the flow behavior of SA
dispersion.
• Viscosity coefficient of SA dispersion increased significantly
with increasing amount of XG.
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16. Water uptake of the composite DCA beads(In Phosphate
buffer & Distilled Water)
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17. DS release profile of DCA beads with different % of
XG(In Phosphate buffer & Distilled Water)
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18. Conclusion
• Incorporation of XG into the DCA beads caused a change in matrix
structure of the beads due to intermolecular hydrogen bonding
between XG and SA, and formation of small aggregates of XG after
dispersing into SA dispersion. The XG–DCA beads gave higher
entrapment efficiency of DS and increased water uptake and swelling in
pH 6.8 phosphate buffer and distilled water.
• In contrast, the 0.3%XG–DCA beads could retard the drug release in
distilled water. However , higher content of XG in the DCA beads
increased the release rate of DS. This was due to erosion of small
aggregates of XG on the surface of the DCA beads. This finding
suggested that XG could modulate physicochemical properties and drug
release of the DCA beads, which based on the existence of molecular
interaction of XG and SA.
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19. Referance
• Xanthan–alginate composite gel beads: Molecular interaction
and in vitro characterization.
(International Journal of Pharmaceutics 331 (2007) 61–71)
• Handbook of Pharmaceutical Excipients. (Page: 821-823)
• :
http://www.livestrong.com/article/315249-xanthan-gum/#ixzz1r9d
• www.Sciencedirect.com
• http://en.wikipedia.org/wiki/xanthan_gum
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20. Thank you