Appropriate usage of food thickening agents to prevent non-disintegration of magnesium oxide tablets

Abstract

Food thickening agents are used to aid the administration of medicine to elderly patients with dysphagia. Magnesium oxide tablets are sometimes administered with food thickening agents. Non-disintegration and disintegration delay of these tablets in the body are problems associated with food thickening agent use. However, the appropriate usage of food thickening agents for administering tablets is not established. Here, the reasons for the non-disintegration of magnesium oxide tablets administered with food thickeners and appropriate usage of food thickeners were examined using a disintegration test of newly opened and moisture-absorbed magnesium oxide tablets. Immersion of magnesium oxide tablets for 10 and 30 min in xanthan and guar gum-based food thickening agents caused disintegration delay and non-disintegration in the first fluid (pH 1.2). However, tablets immersed for 1 min quickly disintegrated. The disintegration of xanthan gum-based food thickening agents was faster than guar gum-based food thickening agents. Moisture absorption by magnesium oxide tablets caused a significant delay in their disintegration in water. The tablets that absorbed moisture disintegrated within 1 min in the first fluid, even when immersed in food thickening agents for a short time. Overall, a short immersion of magnesium oxide tablets in food thickening agents can avoid non-disintegration.

Figure 1

IDDSI test with food thickeners. The IDDSI flow test was performed using three food thickeners at 0, 10, and 30 min after preparation. Open circle: Tsururinko Quickly (3%, w/v), filled circle: Hightoromeal (2.7%, w/v), open triangle: Neo-Hightoromeal III (2.5%, w/v). P < 0.001 represents a significant difference (compared with ^aTsururinko Quickly and ^bHightoromeal at each time).

Figure 2

Changes in the characteristics of magnesium oxide tablets stored in a one-dose package. Magmitt Tab. 330 mg in one-dose packages were stored at 25 °C under 75% ± 5% relative humidity for 4 and 8 weeks. (a) Weight change of tablets measured after 4 and 8 weeks (n = 50). (b) Disintegration time of tablets in water at 37 °C ± 2 °C. ***P < 0.001 represents a significant difference (compared with newly opened tablet (0 week)).

Figure 3

Disintegration time of other magnesium oxide tablets (330 mg) immersed in food thickeners. Magnesium oxide tablets were immersed in food thickeners for 1 min. Disintegration test was performed in the first fluid (pH 1.2). Magnesium oxide (330 mg) “MOCHIDA” (a), “KENEI” (b), “Yoshida” (c), and “Mylan” (d). 1: no immersion, 2: immersed in 3% Tsururinko Quickly, 3: immersed in 2.7% Hightoromeal. ***P < 0.001 represent significant differences (compared with no immersion).

Figure 4

Adhesiveness of xanthan gum- and guar gum-based food thickeners. Xanthan gum-based Tsururinko Quickly (3%, X) and guar gum-based Hightoromeal (2.7%, G) were used in the analyses. Glass or PMP beakers were used. **P < 0.01 and ***P < 0.001 represent significant differences (compared with 3% Tsururinko Quickly).