Sixty Four caffeinated chewing gum preparations were formulated by varying the amounts of (i) cinnamaldhyde, (0-0.75%), (ii) docusate (0-0.5%) and (iii) sucrose (40-60%). The gum base consisted of 33.33% yellow beeswax and 66.66% polyisobutylene MH, and was added, adjusting for a final weight of 2 grams per gum. The amount of caffeine was maintained at 100mg. The preparations were subjected to an in vivo release study as well as a hedonic survey with a panel of student volunteers.
Data were analyzed by using multiple linear regression on a mainframe computer. The resulting mathematical model was used to predict a theoretically ideal formulation, relating various concentrations of the above constituents to a global rating. The results indicated consistent release (90-100%) of caffeine for most formulations, but considerable variation was observed for the hedonic scores. A positive correlation with cinnamaldehyde and flavor was observed, while increased amounts of sugar appeared to lower the overall rating. The optimum formulation predicted by the model should contain 40% sucrose, 0.5% docusate and 0.75% cinnamaldehyde.
| Identifer | oai:union.ndltd.org:pacific.edu/oai:scholarlycommons.pacific.edu:uop_etds-1472 |
| Date | 01 January 1984 |
| Creators | Berky, Daniel J. |
| Publisher | Scholarly Commons |
| Source Sets | University of the Pacific |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | University of the Pacific Theses and Dissertations |
Page generated in 0.0017 seconds