JP2012105574A - Powder composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a powder composition for facilitating swallowing of dosing medication such as medicaments to make a gelled food by adding water when the powder composition is used.SOLUTION: The powder composition makes a gelled food by adding water. The powder composition contains sodium alginate, calcium salt, ascorbic acid and a calcium ion sequestering agent. The powder composition contains at least 0.5 wt.% and less than 10 wt.% of sodium alginate in the total weight of the powder composition.

Description

  TECHNICAL FIELD The present invention relates to a powder composition for facilitating swallowing of medicines and the like, and relates to a powder composition that is hydrated into a gel food when the powder composition is used. In more detail, only by adding water and stirring at the time of use, it becomes a uniform gel in a short time, the gel surface is smooth and glossy, and it becomes a gel-like food without water separation. The present invention relates to a powder composition for placing on a gel-like food and taking it with a spoon or the like.

  Conventionally, for the purpose of masking the bitter taste of drugs or facilitating taking, as a supplemental food having a gel or sol form using sodium alginate, for example, a pharmaceutical composition (Patent Document 1), swallowing An auxiliary drink (Patent Document 2) and a medication supplement (Patent Document 3) have been proposed.

First, the pharmaceutical composition of Patent Document 1 includes a drug-containing substance, a calcium salt such as sodium alginate and calcium sulfate, an organic acid for dissolving the calcium salt, sodium citrate having a chelating action on calcium ions, and the like. By containing the gelling agent constituted, the unpleasant taste of the drug is masked.
However, paying attention to the gelling agent of the pharmaceutical composition, if water is added and stirred at the time of taking, the dissociation of calcium ions in the gelation process is fast, and the resulting jelly-like preparation is rough and uneven and lacks smoothness. Since it was in the form of a gel, it was uncomfortable in terms of texture when taken and was difficult to swallow.
In addition, a method of first producing microspherical particles, which are drug-containing substances masked, and then adding water to the granulated powder of the microspherical particles and a gelling agent and stirring them, However, it was difficult to produce and there was a problem in terms of simplicity.

Moreover, the swallowing assistance drink of patent document 2 contains a water | moisture content and a paste, and makes a viscous liquid form or a gel form.
However, when sodium alginate is used as a paste, it does not become a gel in the absence of calcium ions, but becomes a sol-like viscous liquid. In the viscous liquid state, water separation does not occur, but the drug cannot be completely encased because it is mixed with the drug.

Next, the medication supplement of Patent Document 3 contains an anionic polymer substance such as sodium alginate and an organic acid such as sodium bicarbonate and ascorbic acid. It is a powdery product that becomes a liquid.
However, when the alginate supplement is 10% by weight or more of sodium alginate, it is easy to form a splint when water is added. Therefore, an organic acid is added as an anti-powder agent using a foaming action in combination with sodium bicarbonate. It wasn't too much. In addition, when sodium alginate and water are stirred in the absence of calcium salt, sodium alginate is not dissolved and it becomes a colloidal solution-like viscous liquid, that is, a sol-like liquid. Therefore, the drug could not be completely encased.

  On the other hand, a gelled powder containing sodium alginate, anhydrous dicalcium phosphate, a calcium sequestering agent and an organic acid is known (see Patent Document 4). The gelled powder is one that is added to a liquid food such as a beverage and is gelled by simply stirring the powder for a short time, but there remains a problem in the control of calcium ion dissociation. There was room for further improvement in terms of uniformity and water separation.

On the other hand, the technical literature describing the gelation system of sodium alginate discloses the relationship between sodium alginate, calcium salts, organic acids as promoters, calcium ion sequestering agents as retarders, and further by calcium sequestering agents. The control of the gelation reaction rate is also disclosed.
However, there is no mention of using ascorbic acid as the organic acid and controlling the dissociation of calcium ions by ascorbic acid. (See Non-Patent Document 1.)

JP 2000-103730 A JP-A-11-124342 JP 2003-104912 A JP 2003-79325 A

"Separate volume food chemical-8" published on March 20, 1996, published by Food Chemical Newspaper, Inc., pages 82-91

  The present invention has been made in view of the circumstances as described above, and an object thereof is a powder composition for facilitating swallowing of medications such as drugs, and the powder composition is It is intended to provide a powder composition that is hydrated when used to form a gel food. More specifically, the gel surface becomes a uniform gel in a short time just by adding water and stirring during use. The object of the present invention is to provide a powder composition for taking a gel-like food that is smooth and glossy, has no water separation, and is placed on the gel-like food and wrapped with a spoon or the like.

  The above object of the present invention is a powder composition that is hydrated into a gel food product, which contains sodium alginate, calcium salt, ascorbic acid and a calcium ion sequestering agent, and the sodium alginate is contained in 0% of the total weight of the powder composition. It is achieved by a powder composition containing 5 wt% or more and less than 10 wt%.

  That is, the present inventors are in the form of a powder that can be prepared by adding water in use from the viewpoint of storage stability, and the effects of heat and the like on medications such as drugs are excluded, and are taken immediately after preparation. Thus, a powder composition that can be easily made into a gel food in a short time after adding water and stirring was studied.

  The prepared gel-like food has been eagerly researched to make it easy to envelop medications such as medicines, not sols, with the goal of facilitating the taking of young people in particular. , Selecting sodium alginate as the gelling agent, and making the powder composition 0.5 wt% or more and less than 10 wt% dissolves in water to form a gel, has an appropriate strength, and does not release water It was found that can be obtained.

  Furthermore, when calcium alginate, ascorbic acid and a calcium ion sequestering agent are combined with the sodium alginate, the calcium ions are gradually dissociated from the calcium salt during the gelation process and react with the sodium alginate in order. It was found that a gel-like food with a smooth surface was obtained.

In particular, when ascorbic acid is used, the ability to control the dissociation of calcium ions is further improved compared to other organic acids. Therefore, a uniform, gel surface that is optimal for facilitating swallowing of the drug in a short time after stirring. The present invention has been found out that it is a smooth gel-like food that is smooth and glossy.

  Since the powder composition of the present invention uses sodium alginate and calcium salt, ascorbic acid and calcium ion sequestering agent, during the process of hydrolyzing and gelling, calcium ions are gradually dissociated from the calcium salt, and sodium alginate and calcium Since ions react regularly and sequentially, it can be made into a gel-like food that is uniform and has no water separation within a short time.

  The gel-like food obtained from the powder composition of the present invention has an appropriate strength and a uniform gel, and therefore facilitates swallowing. And since the gel surface is smooth and glossy and smooth, it is particularly effective in facilitating swallowing of medications such as drugs for young people.

  In addition, since the gel-like food obtained from the powder composition of the present invention is a gel-like food without water separation, the whole can be wrapped without dissolving or mixing medications such as drugs. In particular, even a medicine containing an unpleasant taste or olfactory component such as a bitter taste of a powdered or granular drug can be taken without feeling unpleasant taste.

The present invention will be described in detail.
The “gel” according to the present invention refers to a state in which sodium alginate reacts with calcium ions to aggregate to form a network structure throughout, and loses fluidity while retaining water. Although it is not fluid, it is elastic and smooth. That is, it is distinguished from a “viscous” liquid form having a fluidity or a viscous liquid form.

  When the powder composition of the present invention is hydrated and stirred, it becomes a smooth and smooth gel-like food, which facilitates swallowing of medications such as drugs. In addition, the whole dose can be wrapped without dissolving it, so the dose can be swallowed without touching the tongue directly, and there is no unpleasant taste such as bitterness, especially for younger drugs. It is effective for swallowing drugs.

The sodium alginate used in the present invention is obtained by replacing the hydroxyl group of a hydrocolloid polysaccharide obtained by extraction from seaweed with sodium ions.
Examples of products include “Kimika Argin I-1”, “Kimika Argin I-2G”, “Kimika Argin I-5G” manufactured by Kimika Co., Ltd., and the like. These may be used alone or in combination. Among these, when “Kimika argin I-2G”, which is a hard and brittle gel with a lot of L-guluronic acid, and “Kimika argin I-5G”, which is a gel with a lot of D-mannuronic acid and high elasticity, are used together as appropriate. It is suitable in terms of gloss and smoothness.

It is important that the content of sodium alginate is 0.5% by weight or more and less than 10% by weight in the powder composition in order to obtain a gel food without water separation. In the case of water separation, water is taken into the sol-like food when stirring in the sol form, but in the case of the gel form, the gel-like food and the water remain separated, and the unpleasant taste component of the medicine or other medication dissolves and swallows It is important that the gel-like food is not water-separated because it sometimes gives discomfort.
Further, when the content of sodium alginate is less than 0.5% by weight or 10% by weight or more, it tends to be sol instead of gel. Specifically, when the amount is less than 0.5% by weight, there is a tendency to change from a very weak gel to a viscous sol. It tends to be sol because it is difficult to form, and may also cause lumps.

Examples of calcium salts used in the present invention include calcium salts that are hardly soluble or insoluble in neutral solutions. For example, calcium sulfate, calcium citrate, calcium carbonate, calcium monohydrogen phosphate, tricalcium phosphate, etc. It is important in that it gradually dissociates and reacts sequentially with sodium alginate to form a uniform, glossy and smooth surface gel food. These may be used alone or in combination.
Among these, calcium sulfate is preferably used from the viewpoint of harmony with the dissolution of ascorbic acid in the gelation process when the powder composition does not absorb moisture and the powder composition is stirred with water.

Ascorbic acid used in the present invention is a water-soluble sugar derivative having a γ-lactone ring. Unlike other organic acids, the solubility of ascorbic acid in water is important in that it fine-tunes the dissociation of calcium ions from calcium salts, resulting in a smooth, gel-like food with uniform and moderate strength. . Examples of products include “Ascorbic acid” manufactured by BASF.
Moreover, the particle size of ascorbic acid is preferably 16 to 200 mesh, and more preferably 60 to 100 mesh, in order to obtain a uniform and smooth gel-like food having an appropriate strength, in terms of gelation time. desirable.

The calcium ion sequestering agent used in the present invention controls the gelation rate of calcium ions dissociated from calcium salts by chelating action. For example, dipotassium hydrogen phosphate, tetrasodium pyrophosphate, sodium metaphosphate, citric acid Examples include trisodium acid and sodium polyphosphate. These may be used alone or in combination.
Among these, dipotassium hydrogen phosphate, tetrasodium pyrophosphate, and sodium metaphosphate are used in combination with ascorbic acid to control the gelation speed, resulting in a uniform gel, the gel surface is smooth and glossy, smooth And it is suitable at the point which obtains the gel food without water separation. Furthermore, dipotassium hydrogen phosphate and sodium metaphosphate are also preferable in that they have moderate strength.

  In the powder composition of the present invention, as other auxiliary materials, polysaccharides (starch, dextrin, dietary fiber, etc.), sweeteners (monosaccharides such as glucose, oligosaccharides such as sugar and oligosaccharides, sugar alcohols, High-intensity sweetener, etc.), pregelatinized cereal powder, acidulant, pigment, fragrance, protein, dairy product, fats and oils, amino acids, minerals, vitamins, extracts, fruit juice powder, emulsifier, etc. May be used as appropriate as long as the gelling action is not affected.

Next, the powder composition of this invention is manufactured as follows, for example.
That is, first, a powder raw material of sodium alginate, calcium salt, ascorbic acid, a calcium ion sequestering agent, and if necessary, auxiliary raw materials such as sugars and dextrins are prepared, and these are powder mixed to prepare the powder composition of the present invention. A thing is obtained.
Preferably, it is desirable to granulate the obtained powder composition, or the sodium alginate and the auxiliary raw material in advance, in order to improve the solubility when added to the powder composition of the present invention and stirred. For example, a method of granulating a fluidized bed while spraying dextrin (binder) on the obtained powder composition or a mixture of sodium alginate and an auxiliary material can be used.

The powder composition of the present invention is used, for example, as follows.
First, 4 to 10 parts by weight of water at room temperature (18 to 25 ° C.) is added to 1 part by weight of the powder composition, and after stirring for a few seconds, the gelled food is obtained. Then, the medicine is taken in such a manner that the medicine such as an arbitrary medicine is entirely wrapped with the gel food.
Specifically, 2.4 g of the powder composition is put into a container, then 15 g of room temperature water is added, and the mixture is stirred for about 15 seconds with a spoon or the like and left for about 1 minute to obtain a gel food. Alternatively, after stirring for about 15 seconds, it is transferred to a flat dish or the like and left for about 1 minute to obtain a sheet-like gel food. And if you put a medicine or other medication on the gel food and use a spoon to wrap it around the medication or other medication, put it on a spoon and take it as is. Can be swallowed easily.

  Next, an example is given and it demonstrates concretely.

<< Preparation of powder composition >>
<Examples 1-11, Comparative Examples 1-7>
In the compositions shown in Tables 1 and 2, first, auxiliary ingredients except sodium alginate and dextrin were mixed, and fluidized bed granulation was performed while spraying dextrin. A powder composition was obtained by powder-mixing the obtained granulated product and the remaining components.

≪Preparation of gel food and sol food≫
The powder compositions of Examples 1 to 11 and Comparative Examples 1 to 7 were placed in a container, then water at room temperature (20 ° C.) was added, stirred for about 15 seconds with a spoon, and then left as it was. The powder composition and water were mixed at the ratio shown in Table 3.

  Regarding the gel food and sol food prepared as described above, the obtained form, time from stirring to gelation (in the case of sol, indicated by-), uniformity, surface condition, strength The presence or absence of water separation was evaluated by 10 professional panelists. The results are shown in Tables 1 and 2.

As a result of the evaluation, all the examples are in a gel-like form effective for wrapping the whole dose of drugs such as powder and granules, and the obtained gel-like food is a uniform gel with appropriate strength. The gel surface was smooth and glossy and smooth, and there was almost no water separation. In particular, Examples 1, 5, 8
11 were very good because the best results were obtained in all items.

On the other hand, in Comparative Example 1, the viscosity was increased by adding water and stirring, and the powder composition did not dissolve in water. In Comparative Example 2, although dissolved, it did not become a gel but remained a loose sol.
Next, in Comparative Example 3, gelation started instantaneously, and a plurality of granular gels were precipitated and did not solidify as an integral gel food, and were in a gel form, but the uniformity and surface condition were poor. Comparative Examples 4 and 5 were both gelled, but are not preferable in terms of uniformity, surface condition, and strength. In the case of an organic acid other than ascorbic acid, a powdery or granular drug or the like is not used. It was unsuitable as a gel food for swallowing.
Since Comparative Examples 6 and 7 did not have calcium ions, they did not form a gel but remained a sol.

  The gel-like food obtained from the powder composition of the present invention has an appropriate strength and a uniform gel, and therefore facilitates swallowing. And since the gel surface is smooth and glossy and smooth, it is particularly effective for young people to easily swallow medications such as drugs.

Claims (1)

A powder composition which is made into a gel food by adding water, containing sodium alginate, calcium salt, ascorbic acid and a calcium ion sequestering agent, and containing the sodium alginate in an amount of 0.5 wt% to 10 wt% in the total weight of the powder composition A powder composition containing less than 1%.