Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Laboratorios Menarini SA
Original Assignee
Laboratorios Menarini SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Laboratorios Menarini SAfiledCriticalLaboratorios Menarini SA
Priority to ES538581ApriorityCriticalpatent/ES8603924A1/en
Publication of ES538581A0publicationCriticalpatent/ES538581A0/en
Publication of ES8603924A1publicationCriticalpatent/ES8603924A1/en
The gel is made by (a) dissolving the sodium salt of heparin in water (b) adding the soln. to a hydro-alcoholic mixt. adjusted to pH 7.0-7.5 with an organic amine base, e.g. N-alkyl ethanol-amines, N,N-dialkyl ethanolamines, N-alkyl diethanolamines, or mono- and poly-ethanolamines, and contg. a carboxypolymethylene thickening agent (c) resting the homogenised mixt. for 15-30 h. until it reaches gel viscosity and (d) de-aerating by 100-200mm Hg vacuum before suitable bottling. The sodium heparin content is 400-1200 International units per gram, the amount of gelling agent is 1-3% and the wt. ratio of ethyl alcohol to deionised water is 25:75 to 35:65.
ES538581A1984-12-131984-12-13Hydro-alcoholic gel
ExpiredES8603924A1
(en)