CN104013567A - 乳剂 - Google Patents
乳剂 Download PDFInfo
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- CN104013567A CN104013567A CN201410216096.5A CN201410216096A CN104013567A CN 104013567 A CN104013567 A CN 104013567A CN 201410216096 A CN201410216096 A CN 201410216096A CN 104013567 A CN104013567 A CN 104013567A
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Abstract
本发明涉及一种以单位剂量形式可口服给药的可咀嚼的组合物,其包含水包油乳剂,其中水相被胶凝,且油相包含生理可耐受的不饱和脂肪酸酯。
Description
本申请是申请日为2007年1月25日,申请号为200780006284.3,发明名称为“乳剂”的发明专利申请的分案申请。
技术领域
本发明涉及以可咀嚼的乳剂形式口服给药的组合物,其含有生理耐受的不饱和脂肪酸酯油。
背景技术
此处使用的术语“不饱和脂肪酸酯油”涉及酰基甘油酯和磷脂,即,含有通过酯基团连接到“醇”(即多元醇)残基上的不饱和脂肪酸侧链的化合物。这类化合物是脂肪酸的重要饮食来源,尤其是多不饱和脂肪酸(PUFA),更具体是必需脂肪酸的重要饮食来源。它们可以作为必需脂肪酸例如可以用于减肥食谱中的共轭亚油酸(CLA)的饮食替代物的来源。尤其重要的必需脂肪酸包括ω-3、ω-6和ω-9酸,例如二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)。其他常用于营养食品和药物的脂肪酸包括花生四烯酸(AA)、α-亚麻酸(ALA)、共轭亚麻酸(CLA)、二高-γ-亚麻酸(dihomo-gamma-linoleinic acid,DGLA)和γ-亚麻酸(GLA)。这样的脂肪酸通常会含有12~26个碳,更加典型的是含有16~22个碳,且会具有饱和烃链或单-或多-烯化(ethylenically)-不饱和烃链。
通常这类脂肪酸酯油的食物来源包括诸如动物、鱼、植物或微生物的甘油三酯和磷脂的脂类,尤其是甘油三酯。但是单甘油酯或二甘油酯与其他酯一样可以使用,例如,低级烷基(如C1-6烷基,例如乙基)酯和游离脂肪酸或其生理可接受的盐以及脂肪酸酯蜡。尤其重要的来源是鱼油,特别是诸如鳕鱼肝油、大比目鱼肝油等的油状鱼油,因为这些鱼油富含ω-3、ω-6和ω-9脂肪酸。
然而,任何在孩童时期曾经吃过鱼油的人都会回忆起它们恶劣的味道、口感和气味。其部分原因是由于鱼油对氧化的敏感性。所以脂肪酸酯油倾向于以胶囊形式给药,在软凝胶壳中包含液体油。这种胶囊包衣通常由哺乳动物明胶制成,通常来源于猪或牛。为了输送适当剂量的油,所述胶囊倾向于较大,大到甚至引起年幼和年老的人吞咽的问题。结果,摄取经常会伴随着在口中嚼破胶囊,使这种令人不快的味道的油内容物被释放。
所以对不饱和脂肪酸酯油的改进的口服给药形式一直都有需求。
我们已经惊喜地发现不饱和脂肪酸酯的可咀嚼的乳剂形式基本上没有不良气味和味道。
发明内容
所以,从本发明的一个方面来看,提供了一种以单位剂量形式可口服给药的可咀嚼的组合物,其包含水包油乳剂,其中水相被胶凝,且油相包含生理可耐受的不饱和脂肪酸酯。
在此处使用的术语“可咀嚼的”具有在药物和营养食品产业中的常规含义。也就是说,所述组合物是以一种能够通过咀嚼而破碎或碎裂的形式存在。
本发明的所述可咀嚼组合物可以是药物,但是优选为营养食品。
所述乳剂的油相通常含有如上所述的生理可耐受的不饱和脂肪酸酯油,特别是酰基甘油酯或脂肪酸乙酯,具体为鱼或植物甘油三酯。更优选地,它含有鱼油。除了这些油或其混合物,如果需要的话,油相还可含有生理可耐受的脂溶物质,例如,维生素、抗氧化剂、调味剂、着色剂和其他生理活性物质。如果需要的话,油相可以全部或部分由磷脂构成,尤其是海产的(例如远洋鱼或甲壳类,例如磷虾)磷脂。油相优选含有一种或多种必需脂肪酸,特别是EPA和/或DHA的建议日剂量的25~100%。通常每单位剂量中所述油相为0.05~5g,优选0.1~3g,尤其是0.2~2g,特别是0.3~1.25g,更加特别是0.4~0.75g。或者,所述油相优选构成单位剂量的5~75wt%,尤其是30~50wt%,例如40~50wt%。
乳剂的水相包含水和生理可耐受的胶凝剂,优选糖类(例如寡糖或多糖),蛋白质或糖蛋白。适宜的胶凝剂在食品、药物和营养食品工业中是众所周知,例如,有些记述于“Phillips et al.(Ed.)“Handbook of hydrocolloids(亲水胶体手册)”,Woodhead Publishing,Cambridge,UH,2000”中。胶凝剂优选为能够进行溶胶-凝胶转化的材料,例如,在诸如温度、pH、金属离子(例如第1族或第2族金属离子)存在等的生理化学参数改变的影响下进行转化。
优选用作胶凝剂的是明胶或明胶与多糖的混合物,或结冷胶(gellan),或藻酸盐(如藻酸钠),或藻酸盐与葡糖酸-δ-内酯(GDL)的混合物。尤其优选使用鱼明胶。
在本发明的组合物中用作胶凝剂的明胶可以从任何哺乳动物的胶原或任何水生物种的胶原制得,然而,优选使用来自咸水鱼特别是冷水性鱼的明胶。优选含有5~25wt%的亚氨基酸的明胶,尤其优选的是含有10~25wt%的亚氨基酸的明胶。明胶的重均分子量通常为10~250kDa,优选75~220kDa,尤其优选80~200kDa。优选Bloom值为60~300,尤其是90~200的明胶。通常明胶在水相中的浓度为1~50wt%,优选2~35wt%,特别优选5~25wt%。在明胶与多糖混合物的情况下,在水相中明胶与多糖的重量比通常是50:1~5:1,优选40:1~9:1,特别优选20:1~10:1。
当用多糖或多糖与明胶的混合物作为胶凝剂时,优选使用天然多糖、合成多糖或半合成多糖,例如,来自植物、鱼类、陆生哺乳动物、藻类、细菌的多糖及其衍生物和破碎产物。典型的海产多糖包括鹿角菜胶、藻酸盐、琼脂和壳聚糖。典型的植物多糖包括果胶。典型的微生物多糖包括结冷胶和硬葡聚糖。优选使用带电荷的,例如带静电荷的和/或硫酸盐化的多糖,如,使用海产多糖,特别是鹿角菜胶和藻酸盐,尤其是鹿角菜胶。下面用鹿角菜胶作为代表性多糖胶凝剂。
包括ι-和κ-鹿角菜胶的鹿角菜胶家族,是一类由红藻类产生的线性硫酸盐化的多糖。κ-鹿角菜胶中重复的二糖单元是β-D-半乳糖-4-硫酸盐和3,6-脱水-α-D-半乳糖,而在ι-鹿角菜胶中的是β-D-半乳糖-4-硫酸盐和3,6-脱水-α-D-半乳糖-2-硫酸盐。ι-和κ-鹿角菜胶都在食品生产中使用。鹿角菜胶用作稳定剂、乳化剂、胶凝剂和脂肪替代剂。
在水性环境中,ι-和κ-鹿角菜胶都形成盐-凝固或冷-凝固的可逆的凝胶。卷绕-螺旋转换和螺旋的聚集形成凝胶的网状结构。κ-鹿角菜胶具有特异的单价阳离子的结合位点,导致凝胶形成,以Cs+>K+>>Na+>Li+的顺序,其剪切模量和弹性模量逐渐降低。其原则是,盐浓度越高,κ-鹿角菜胶凝胶的弹性模量和凝固及熔化温度越高。当根据本发明使用κ-鹿角菜胶时,优选以例如高至100mM,特别是高至50mM的浓度使用水溶性钾、铷或铯化合物,特别是钾化合物,更特别是天然产生的化合物(如盐)。对于ι-鹿角菜胶也发现了盐-依赖的构象转换。还已知所述分子在多价阳离子如Ca2+的存在下进行具有强螺旋稳定性的卷绕-螺旋转换。当根据本发明使用ι-鹿角菜胶时,优选以例如高至100mM的浓度使用水溶性钙、锶、钡、铁或铝化合物,特别是钙化合物,尤其是天然产生的化合物(如盐)。
根据本发明使用的多糖胶凝剂通常具有的重均分子量为5kDa~2MDa,优选10kDa~1MDa,最优选100kDa~900kDa,尤其是400~800kDa。通常以在水相中0.01~5wt%的浓度使用,优选0.1~1.5wt%,特别是0.2~1wt%。当水相中包括单价或多价阳离子,通常是1族或2族金属离子时,其浓度通常为2.5~100mM,特别是5~50mM。
除了所述胶凝剂和水和任何需要的胶凝引发剂,水相中还可以存在其他的生理可耐受物质,例如乳化剂、乳剂稳定剂、pH调节剂、粘度调节剂、甜味剂、填充剂、维生素(例如维生素C、维生素B1、核黄素、烟酸、维生素B6、维生素B12、叶酸、泛酸)、矿物质、芳香剂、调味剂、着色剂、生理活性剂等。尤其优选的是所述油相中包括亲脂性抗氧化剂,例如维生素E。油相中还可以存在的其他维生素有维生素A、维生素D和维生素K。这些进一步的成分广泛用于食物、药物和营养食品工业中。尤其优选的是纤维素衍生物(如羟甲丙基纤维素)用作乳剂稳定剂。
所述乳剂的水相的pH优选为2~9,特别优选为3~7.5。
水相的胶凝温度优选为10~30℃,更优选为15~28℃,熔化温度为20~80℃,更优选为24~60℃,特别是28~50℃。
当水相中包含甜味剂时,所述甜味剂通常选自天然甜味剂,例如蔗糖、果糖、葡萄糖、还原葡萄糖、麦芽糖、木糖醇、麦芽糖醇、山梨糖醇、甘露醇、乳糖醇、异麦芽酮糖醇、赤藓醇、聚多羟基糖醇(polyglycitol)、聚葡萄糖醇(polyglucitol)和甘油,和人工甜味剂,例如阿斯巴甜、安赛蜜(acesulfame-K)、纽甜(neotame)、糖精、三氯蔗糖(sucralose)。优选使用不生龋齿的甜味剂。
所述乳剂优选具有1~90wt%的油含量,特别优选5~80wt%,更特别优选20~75wt%。但是,乳化和胶凝之后,可以干燥所述乳剂来减少水的含量,例如减少至0.01~50wt%,优选0.1~40wt%,特别优选0.5~30wt%。但是即使在任何干燥步骤之后,特别优选的是所述水相构成乳剂“剩余物”的至少10wt%,更优选至少20wt%,尤其优选至少30wt%,特别优选至少40wt%。当乳剂通过例如冻干干燥之后,即使所述乳剂剩余物的水含量非常低,还是能够保持油相的不连续性。但是一般来讲,当使用干燥的凝胶化乳剂时,优选其仍旧含有连续的凝胶网络相,例如可以被电镜检测到的连续凝胶网络相。
可以包括在本发明的胶囊中的生理活性剂的实例包括例如镇痛药(例如扑热息痛和乙酰水杨酸)和抗组胺剂。
优选整个剂量单位重量是0.25~3g,特别是0.5~2.5g,更特别是0.75~2g。
从本发明进一步的方面来看,还提供了通过将以油的形式存在的或溶于油中的有效量的活性剂口服给药来对人进行治疗的方法,其改进包括所述活性剂在本发明的可咀嚼乳剂中给药。所以所述方法典型的可以是治疗疾病或不适(例如疼痛)的方法、营养补充(例如用甘油三酯)的方法或减轻体重的方法。
可以用常规技术形成乳剂;但是优选在非氧化气氛(如氮气)下进行乳化。同样,优选在乳化之前对乳剂的成分进行脱气,并且优选在这样的气氛下进行所述凝固的乳剂的处理和包装。
可以通过例如模制、挤出或切割等形成所述乳剂的剂量单位。对于成人使用的,所述剂量单位优选为片剂或锭剂;而对于儿童使用的,其剂量单位可以是对儿童适宜的形式,例如:诸如棒、条和管等几何形状,或动物、玩偶或汽车形状,例如流行卡通形象的形状。
尤其优选的是,本发明的组合物含有桔味调味剂(例如橘子或柠檬油),以掩盖咀嚼时出现的任何残余的油的味道。另外尤其优选的是,本发明的组合物含有木糖醇,例如含有0.5~50wt%,优选1~40wt%,例如15~40wt%的木糖醇,以掩盖味道和口感。这些物质可以在水相或在油相中(例如作为水包油包水乳剂),或既在水相又在油相中;但是一般在水相中包括就足够了。
本发明的组合物的剂量单位优选单独包装在气密的容器中,例如密封的包装材料,或更优选为泡或泡罩包装。从本发明的另一方面来看,还提供了一种包括气密性隔室的包装,所述隔室中含有本发明的组合物的一个剂量单位。
根据本发明的包装优选为泡罩包装形式,其中含有至少两个剂量单位,例如2~100个,优选6~30个。众所周知,泡罩包装通常包括塑料片底板,其具有铸塑的凹陷或浅盘,其中放置要包装的物品。所述包装通常通过加热所述凹陷或浅盘之间的区域用箔密封,一般是用金属箔,或金属/塑料层压薄片。
根据本发明的包装优选在非氧化气氛(如氮气)下填充,或在密封前用这样的气体冲洗。
当然,除了不饱和脂肪酸酯,也可以用饱和脂肪酸及其酯,这构成本发明的又一个方面。
具体实施方式
下面参考下列非限制性实施例进一步说明本发明。
实施例1
可咀嚼的乳剂
水相
明胶:10wt%
山梨糖醇:50wt%
柠檬调味剂:0.15wt%
黄色着色剂:0.1wt%
水:100wt%
将明胶加入水中溶胀30分钟。然后在连续搅拌下加热该明胶溶液至60℃持续45分钟。然后将山梨糖醇加入到该溶液中,搅拌30~60分钟使其溶解。接着在搅拌下加入调味剂和着色剂。该溶液混合30分钟后停止搅拌,然后放置30分钟。真空下将得到的溶液脱气以去除气泡。在该溶液中加入0.02wt%的卵磷脂。
海产的油(例如市售的鱼肝油)与0.15wt%的柠檬调味剂混合。
在45~50℃下用ultra turrax(高速分散机)将海产的油和所述水溶液以1:2的重量比乳化。当乳剂调匀之后,通过模制制备软核并使其在22℃胶凝30分钟。干燥所述软核,减少其水含量至大约15wt%。
实施例2
可咀嚼的乳剂成形
如实施例1所述制备乳剂,并用注射器将其填充至动物形状的模具中。然后将这些成形的乳剂密封到泡罩包装中。
实施例3
可咀嚼的乳剂
水相
明胶:10wt%
木糖醇:36wt%
山梨糖醇:14wt%
柠檬调味剂:0.15wt%
黄色着色剂:0.1wt%
50%柠檬酸:1wt%
水:加至100wt%
将明胶加入水中溶胀30分钟。然后在连续搅拌下加热该明胶溶液至60℃持续45分钟。然后将木糖醇和山梨糖醇加入到该溶液中,搅拌30~60分钟使其溶解。接着在搅拌下加入所述酸、调味剂和着色剂。该溶液混合30分钟后停止搅拌,然后放置30分钟。真空下将得到的溶液脱气以去除气泡。
海产的油(例如市售的鱼肝油)与0.15wt%的柠檬调味剂混合。
在45~50℃下用ultra turrax将海产的油和所述水溶液以1:2的重量比乳化。当乳剂调匀之后,通过模制制备软核并使其在22℃胶凝60分钟。干燥所述软核,减少其水含量至大约10wt%。
实施例4
可咀嚼的乳剂
水相
明胶:10wt%
木糖醇:36wt%
山梨糖醇:14wt%
柠檬调味剂:0.15wt%
黄色着色剂:0.1wt%
50%柠檬酸:1wt%
水:加至100wt%
将明胶加入水中溶胀30分钟。然后在连续搅拌下加热该明胶溶液至60℃持续45分钟。然后将木糖醇和山梨糖醇加入到该溶液中,搅拌30~60分钟使其溶解。接着在搅拌下加入所述酸、调味剂和着色剂。该溶液混合30分钟后停止搅拌,然后放置30分钟。真空下将得到的溶液脱气以去除气泡。
橄榄油(例如市售的Ybarra(亿芭利)油)与0.15wt%的柠檬调味剂混合。
在45~50℃下用ultra turrax将所述油和水溶液以1:2的重量比乳化。当乳剂调匀之后,通过模制制备软核并使其在22℃胶凝60分钟。干燥所述软核,减少其水含量至大约10wt%。
实施例5
可咀嚼的乳剂
水相
明胶:10wt%
木糖醇:36wt%
山梨糖醇:14wt%
柠檬调味剂:0.15wt%
黄色着色剂:0.1wt%
50%柠檬酸:1wt%
水:加至100wt%
将明胶加入水中溶胀30分钟。然后在连续搅拌下加热该明胶溶液至60℃持续45分钟。然后将木糖醇和山梨糖醇加入到该溶液中,搅拌30~60分钟使其溶解。接着在搅拌下加入所述酸、调味剂和着色剂。该溶液混合30分钟后停止搅拌,然后放置30分钟。真空下将得到的溶液脱气以去除气泡。
菜籽油(Landlord REMA)与0.15wt%的柠檬调味剂混合。
在45~50℃下用ultra turrax将所述油和水溶液以1:2的重量比乳化。当乳剂调匀之后,通过模制制备软核并使其在22℃胶凝60分钟。干燥所述软核,减少其水含量至大约10wt%。
实施例6
可咀嚼的乳剂
水相
鱼明胶:10wt%
κ-鹿角菜胶:0.5wt%
木糖醇:36wt%
山梨糖醇:14wt%
柠檬调味剂:0.15wt%
黄色着色剂:0.1wt%
水:加至100wt%
将κ-鹿角菜胶和鱼明胶加入水中溶胀30分钟。然后在连续搅拌下加热该混合物至90℃持续45分钟。然后将木糖醇和山梨糖醇加入到该溶液中,70℃下搅拌30~60分钟使其溶解。接着在搅拌下加入所述调味剂和着色剂。该溶液混合30分钟后停止搅拌,然后放置30分钟。真空下将得到的溶液脱气以去除气泡。
海产的油(例如市售的鱼肝油)与0.15wt%的柠檬调味剂混合。
在45~50℃下用ultra turrax将所述海产的油和水溶液以1:2的重量比乳化。当乳剂调匀之后,通过模制制备软核并使其在4℃胶凝12小时。室温干燥所述软核,减少其水含量至大约10wt%。
实施例7
可咀嚼的乳剂
水相
结冷胶:0.5wt%
木糖醇:36wt%
山梨糖醇:14wt%
水:加至100wt%
CaCl2溶液:15mM在水相中
将结冷胶加入水中,得到的混合物连续搅拌下加热该混合物至95℃持续30分钟。然后将木糖醇和山梨糖醇加入到该溶液中,70℃下搅拌30~60分钟使其溶解。该溶液混合30分钟后停止搅拌,然后放置30分钟。真空下将得到的溶液脱气以去除气泡。
海产的油(例如市售的鱼肝油)与0.15wt%的柠檬调味剂混合。
在60℃下用ultra turrax将海产的油和所述水溶液以1:2的重量比乳化。当乳剂调匀之后,加入CaCl2溶液至终浓度为15mM,通过模制制备软核并使其在4℃胶凝180分钟。室温干燥所述软核,减少其水含量至大约10wt%。
实施例8
可咀嚼的乳剂
水相
明胶:7.5wt%
木糖醇:36wt%
山梨糖醇:14wt%
50%柠檬酸:1wt%
柠檬调味剂:0.15wt%
黄色着色剂:0.1wt%
水:加至100wt%
扑热息痛:125mg/1.5g乳剂
将明胶加入水中溶胀30分钟。然后在连续搅拌下加热该明胶溶液至60℃共45分钟。然后将所述酸、木糖醇和山梨糖醇加入到该溶液中,搅拌30~60分钟使其溶解。接着在搅拌下加入所述调味剂和色素。该溶液混合30分钟后停止搅拌,然后放置30分钟。真空下将得到的溶液脱气以去除气泡。
将橄榄油与0.15wt%的柠檬调味剂混合。
在60℃下用ultra turrax将所述橄榄油和水溶液以1:2的重量比乳化。当所述乳剂调匀之后,将扑热息痛粉末用ultra turrax混合入所述乳剂中,通过模制制备软核并使其在20℃胶凝180分钟。室温干燥所述软核,减少其水含量至大约10wt%。
实施例9
可咀嚼的乳剂
水相
藻酸钠:0.5wt%
木糖醇:36wt%
山梨糖醇:14wt%
柠檬调味剂:0.15wt%
黄色着色剂:0.1wt%
水:加至100wt%
GDL:30mM
CaCO3:15mM
将藻酸盐加入水中,室温连续搅拌6小时使其溶解。然后将木糖醇和山梨糖醇加入到该溶液中,70℃下搅拌30~60分钟使其溶解。溶液冷却至室温,并加入所述调味剂和着色剂。真空下将得到的溶液脱气以去除气泡。
海产的油(例如市售的鱼肝油)与0.15wt%的柠檬调味剂混合。
在室温下用ultra turrax将海产的油和所述水溶液以1:2的重量比乳化。当乳剂调匀之后,一个一个地加入CaCO3和GDL粉末并用ultra turrax混合到乳剂中。通过模制制备软核并使其在室温下胶凝24小时。室温干燥所述软核,减少其水含量至大约10wt%。
实施例10
可咀嚼的乳剂
水相
藻酸钠:0.5wt%
木糖醇:36wt%
山梨糖醇:14wt%
柠檬调味剂:0.15wt%
黄色着色剂:0.1wt%
水:加至100wt%
硫酸钙(CaSO4×2H2O):0.3%
焦磷酸四钠(Na4P2O7):0.03%
将藻酸盐加入水中室温连续搅拌6小时使其溶解。然后将木糖醇和山梨糖醇加入到该溶液中,70℃下搅拌30~60分钟使其溶解。溶液冷却至室温,并加入调味剂和着色剂。真空下将得到的溶液脱气以去除气泡。
海产的油(例如市售的鱼肝油)与0.15wt%的柠檬调味剂混合。
在室温下用ultra turrax将海产的油和所述水溶液以1:2的重量比乳化。当乳剂调匀之后,一个一个地加入CaSO4和焦磷酸四钠粉末并用ultra turrax混合到乳剂中。通过模制制备软核并使其在室温下胶凝24小时。室温干燥所述软核,减少其水含量至大约10wt%。
实施例11
可咀嚼的乳剂
水相
明胶:10wt%
木糖醇:36wt%
山梨糖醇:14wt%
柠檬调味剂:0.15wt%
黄色着色剂:0.1wt%
50%柠檬酸:1wt%
水:加至100wt%
维生素C(抗坏血酸):10g
将明胶加入水中溶胀30分钟。连续搅拌下加热该明胶溶液至70℃持续45分钟。然后将木糖醇和山梨糖醇加入到该溶液中,连续搅拌30~60分钟使其溶解。然后在搅拌下加入所述酸、调味剂和着色剂。降温至50℃将维生素C粉末加入到该溶液中。该溶液混合30分钟后停止搅拌,并静置30分钟。
海产的油(例如市售的鱼肝油)与0.15wt%的柠檬调味剂混合。
在40~45℃用ultra turrax将海产的油和所述水溶液以1:2的重量比乳化。将得到的溶液真空脱气以去除气泡。当乳剂调匀之后,通过模制制备软核并使其在22℃胶凝60分钟。干燥所述软核,减少其水含量至大约10wt%。
实施例12
泡罩包装
将实施例1、2和4~11的乳剂软核填充至泡罩包装的浅盘中,然后在上面用塑料/金属箔层压薄片热封。
实施例13
可咀嚼的条
在凝固之前,将实施例1、2和4~12的乳剂挤出成条,然后单独密封到塑料/金属箔层压薄片的封套中。
Claims (14)
1.一种以单位剂量形式可口服给药的可咀嚼的组合物,包括水包油乳剂,其中水相被胶凝,且油相包含生理可耐受的不饱和脂肪酸酯。
2.如权利要求1所述的组合物,其中所述脂肪酸酯为生理可耐受的甘油三酯。
3.如权利要求1所述的组合物,其中用作脂肪酸酯的是鱼油。
4.如权利要求1~3中任一项所述的组合物,其中所述水相包含选自明胶、多糖及其混合物中的胶凝剂。
5.如权利要求1~3中任一项所述的组合物,其中所述水相包含明胶和鹿角菜胶。
6.如权利要求1~5中任一项所述的组合物,含有至少1wt%的木糖醇。
7.如权利要求1~6中任一项所述的组合物,含有桔味调味剂。
8.如权利要求1~7中任一项所述的组合物,其中所述水相包含水溶性维生素。
9.如前述权利要求中任一项所述的组合物,其形状为动物、玩偶、汽车、棒状、条状或管状。
10.一种包装,包括气密隔室,所述隔室中含有一个剂量单位的前述权利要求中任一项所述的组合物。
11.如权利要求10所述的包装,其形式为泡罩包装。
12.一种通过将以油的形式存在的或溶于油中的有效量的活性剂口服给药来对人进行治疗的方法,其改进包括所述活性剂在权利要求1~9中任一项所述的可咀嚼的组合物中给药。
13.如权利要求12所述的方法,其中所述活性剂为止痛剂。
14.如权利要求12所述的方法,其中所述活性剂为甘油三酯。
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WO2004054539A1 (en) * | 2002-12-16 | 2004-07-01 | The Boots Company Plc | Medicinal compositions comprising a core and a film based on modified cellulose derivatives |
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CN111803440A (zh) * | 2019-08-29 | 2020-10-23 | 仙乐健康科技股份有限公司 | 具有高油脂含量的稳定凝胶组合物及其制备方法和用途 |
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