• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:

    公开号:NL1039241A
    申请号:NL1039241
    申请日:2011-12-14
    公开日:2012-06-25
    发明作者:Paulus Joannes Joseph Verpaalen；Anne-Marie Pense-Lhéritier
    申请人:Lubmedlab Sas；Paulus Joannes Joseph Verpaalen；
    IPC主号:
    专利说明:

    A universal jelly which helps taking oral medication in solid form.
    The present invention relates to the technical area of taking medication. More precisely, the current invention concerns a universal jelly, which helps taking oral medication in solid form and the use of such a jelly for the intake, via the oral route, of medication in solid form.
    It was observed that a number of people - mainly children and elderly people - suffer from swallowing problems when taking medication. This phenomenon may be due to certain conditions such as dysphagia and/or xerostomia (hypo salivation, dry mouth), but could also be caused by a mechanical disturbance, even a disgust regarding the size or taste of the capsules or pills that have to be swallowed.
    Several proposals for solutions have been considered in the past. Various documents proposed to use a kind of jelly to improve swallowing and ingestion of solid medication. In particular, the following documents could be quoted: - The document JP2000325041 which describes an agent that facilitates swallowing, that is composed of a mix of a thickener like methoxypectine, potassium alginate, carrageenan, and a coagulation agent (calcium solution), - The document JP2002051729 which describes an agent that facilitates swallowing, that is composed of a mix containing modified pre-gelatinized starch, a sugar alcohol and a water-soluble food fiber, - The document JP2002104997 which describes an agent including a jellifying agent to jellify food or medication with water, a sugar alcohol and eventually a sweetener or a flavor, - The document JP2004043333, which describes the utilization of a jellifying agent, like potassium alginate, as an agent that eases swallowing, - The document JP2004350679 which describes an agent including a combination of two polysaccharides and a xanthan gum and/or a carrageenan to improve the function of ingestion/swallowing, - The document WO 2009/098520 which proposes to coat a medication with a lubricating jelly containing gelatin and hydroxypropyl methylcellulose.
    However, almost none of these types of product is currently available on the market. The flavored and sweetened oral suspension vehicle, commercialized under the name of Ora-Blend® is a pharmaceutical preparation for street- and hospital-pharmacists. The active ingredients could be prepared by a pharmacist, and integrated exclusively in powder form.
    Ora-Blend® allows the substitution of an active substance in powder form, by a stable suspension as a liquid or syrup of the active substance in powder from. This vehicle contains purified water, sugar, glycerin, sorbitol, a cherry flavor, microcrystalline cellulose, potassium carboxy methylcellulose, xanthan gum, carrageenan, potassium phosphate, citric acid, simethicone, potassium sorbate and methyl parabens. However, this vehicle is not suitable to be mixed with medication in solid form, but only in powder form. Moreover this medication is not indicated to improve the intake of powder, but only to guarantee the stability of an oral suspension.
    Therefore, there exists the need for new solutions to facilitate the intake of oral medication, and especially medication as pills, capsules and tablets.
    Other propositions exist like directly integrating an agent that facilitates swallowing into the composition that contains the active element. For example, the document GB2009597 proposes unit-dosages of antacid, obtained from dispersing the antacid in water containing a carbon-hydrate, in particular potassium alginate or calcium. The document EP0308452, on the other hand, describes an oral composition containing an active substance and one or several gelatinizing additives or swelling agents capable to form a viscous medium around particles in an aqueous carrier. These particles provide a masking surface layer when dispersed in the aqueous carrier, to prevent them from adhering to oral mucosa in the mouth when the composition is ingested. The composition is obtained by mixing with an aqueous carrier immediately prior to administration of the composition. Another document that could be cited in this context is EP0918513, which describes an easy-to-swallow pharmaceutical composition, containing one or several coated particles with a core that contains the active substance and a coating containing at least one hydratable polymer which forms, when brought into contact with saliva or water, a formable viscous cohesive mass, with a slippery surface, that doesn't adhere to the mucous membrane in the mouth, which is a developer of saliva. The document WO2007062262 on the other hand, proposes gelatinous compositions containing gelatin or a substance like gelatin, water, and one or several drugs and/or vitamins and nutrients that can easily be swallowed due to their soft and sweet consistency. Finally, the document W02007035117 describes compositions containing one or several active ingredients in the form of boluses of a semisolid jelly comprising 0,1 up to 10% of Agar. These solutions are limited, as a composition has to be prepared for every active standard and every dosage of the active substance.
    In this context the current invention concerns a universal jelly, which helps taking oral medication in solid form comprising a carrageenan Iota as jellifying agent and a salivating substance.
    The jelly according to the invention is qualified as universal because it can be used for the intake of whatever type of medication appropriate for the intake via the oral route. In particular, this jelly is suited for facilitating the swallowing and oral administration of solid medication, especially in the form of pills, tablets, capsules or powder.
    The universal jelly according to the invention does not contain any active therapeutic or prophylactic substance and thus can be used with all medication in solid form, whatever unitary form, dosage or active substance it might contain.
    The jelly according to the invention comes in the form of a jellified paste, which develops its lubricating properties when in contact with saliva and/or the mucosal membrane in the mouth. These properties are amplified by the presence of a salivating agent. The jelly according to the invention can be used to facilitate the intake of medication, for example after mingling the jelly and the medication on a spoon and bringing it into the mouth. The medication is used in its galenical, commercial form, as available in pharmacies. In practice, during the intake of medication, this jelly substitutes water, which is generally used for swallowing capsules, pills, tablets or powder. This universal jelly is, in particular, intended for people, especially children and elderly, who suffer from medication intake problems or for people suffering from dysphasia and/or xerostomia. Therefore, the goal of the invention is to use the described jelly for the intake of solid medication via the oral route; this medication being presented in an independent unitary form. The jelly according to the invention is used to coat solid medication, especially in the form of a tablet, pill, capsule or powder, before it is brought into the mouth. No manipulation or modification of the medication in the form of a tablet, pill, capsule or powder is needed. The tablet, pill or capsule is simply placed in a sufficient quantity of jelly, in order to obtain its coating. The jelly according to the invention is combined with the medication in the form of a tablet, pill or capsule entirely in intact form, without any modification of this medication, such as the grinding of the pill or tablet, or the opening in the case of a capsule. The mixing can be done directly by the patient himself, just before introducing the medication into the mouth. The pill, tablet or capsule, in its commercialized form, is integrated in the jelly according to the invention. One of the additional advantages of the invention is that the proposed universal jelly can be used with solid medication meant for oral intake, comprising any type of active substance and in any dosage of this active substance, for which reason it is qualified as universal. The jelly according to the invention can be used in particular for the intake via the oral route of any solid medication meant for any medication via the oral route benefitting from a registration and authorization for commercialization. Just before the intake, the medication in an independent unitary form is placed in the jelly according to the invention, and then brought into the mouth. The medication in the form of a pill, tablet or capsule, can also be brought into the mouth in a separated way, before or after introducing the jelly in the mouth. For example, it is possible to place the medication directly in the mouth and to take the jelly subsequently, in the same way as using water. The jelly according to the invention is used to coat the solid medication in the form of a pill, tablet or capsule, without any manipulation. In particular, there is no opening of capsules, or crushing of pills or tablets needed if the medication is incorporated in its intact form in the jelly according to the invention, before or after introduction in the mouth.
    According to the preferred method of realization, the salivating agent contains citric acid. In particular, the use of the Salivating Mix (506758 TP0804) commercialized by the company Firmenich is considered, which contains citric acid mixed flavors, modified cornstarch and corn malt dextrin. More precisely, the Salivating Mix (506758 TP0804) contains 76.2% of corn malt dextrin, 8.3% of modified cornstarch E1450, 5.5% flavors, 4.8% of citric acid E330 and 0.1% of alpha-tocopherol E307 (percentage mass relative to the total mass of the Salivating Mix).
    According to the non-preferred method of realization, one or several other compounds stimulating saliva-production m the mouth could replace citric acid. Just as an example, Ascorbic Acid could be mentioned.
    According to a particular method of realization, citric acid represents 0.05% up to 0.10% in mass, and preferably between 0.05% and 0.08% in mass relative to the total mass of the jelly. When the Salivating Mix (5056758 TP0804) commercialized by the company Firmenich is used, it represents between 1 and 2% in mass, preferably between 1 and 1.5% in mass relative to the total mass of the jelly.
    According to a particular method of realization, a quantity of citric acid is added to obtain a pH within the range of 4.8 to 6.5, preferably between 5.0 and 6.0 and for example equal to 5.5.
    According to a particular method of realization, Iota carrageenan might be added to the preceding, representing 0.5 to 2% in mass, preferably from 0.7 to 1% in mass relevant to the total mass of the jelly.
    The carrageenans are linear sulfated polysaccharides that are often extracted from red seaweeds. It may more precisely be a carrageenan of the molecular structure α, β, γ, θ, λ, μ, σ, υ, ι, or κ. The carrageenans are commercially available in the form of Kappa (κ), Iota (i) or Lambda (λ). In this invention, the Iota (i) form is used. The Iota form is often derived from Eucheuma spinosum. The advantage of the Iota carrageenan is that it is thixotropic. The Satiagel® CT 52 commercialized by Soliance and the Gelcerin® PC 379 commercialized by FMC are examples of carrageenans that could be used for the jelly according to this invention. The presence of this jellifying substance gives the product a natural pleasant and appetizing character while playing an active role in lubricating the upper respiratory tract (mouth, pharynx and larynx) and subsequently the esophagus. When the jelly is in the mouth and in contact with saliva, it immediately reacts as a lubricating substance. The presence of a salivating substance, especially on the basis of citric acid, induces a hyper salivation that further contributes to swallowing.
    It is possible to use another jellifying substance in combination with the Iota carrageenan. This jellifying agent could be another polysaccharide, for example cellulose or agar. This jellifying substance would be present in such a quantity that its mass percentage relative to the total mass of carrageenan would be less than 50%, preferably less than 30% and preferentially less than 10%, to prevent it from modifying the rheological behavior. According to a particular method of realization the Iota carrageenan can be the only jellifying substance present in the composition.
    According to a preferred method of realization there might be added to the preceding that the universal jelly presents a certain viscoelasticity. In particular, the measuring of the viscoelastic components, storage G' and loss G" (Initiation a la rhéologie by J.L. Grossiord, Tec et Doc 2000) relative to the frequency of deformation of jellies according to the invention, executed for example with a Rhéolab MCR 301 from Anton Paar for a constant amplitude of 1% at 22° C, shows that the storage modulus, G', is greater than the loss modulus G". The relation between the two modules (G' and G") expressed as the formula tangent delta = G"/G' is preferably always less than 1 for a range of frequencies between 0,1 and 100 s-1 equally, in particular, the tangent delta is between 0,10 and 0,65.
    Moreover, the value of the tangent delta increases, in an advantageous manner relative to the increase of the frequency. Such a behavior determines the formation of the gel as a stable elastic component. These properties are obtained due to the presence of a Iota carrageenan in a sufficient quantity.
    The Figures 1 to 3 show the mechanical spectrum (values of G' and G" relative to the frequency of deformation) of a 2% carrageenan jelly of different nature. It clearly shows the differences of the storage modulus G' and the loss modulus G" between the different systems relative to the frequency: -For a kappa carrageenan jelly (Figure 1), the storage modulus, G', is greater than the loss modulus, G". But the difference between G' and G" is not stable relative to the frequency, which means that the jelly is very breakable, -For a lambda carrageenan solution (Figure 2): there is no observable difference between he two modules. This is normal because this product does not jellify, -For a Iota carrageenan jelly (Figure 3) the storage modulus, G', is much greater than the loss modulus, G". The difference between the two modules (G' and G") remains steady in the whole range of frequencies, which means that there is a formation of a jelly with a stable elastic component.
    The Figures 4 and 5 respectively show the mechanical spectrum (values of G' and G" relative to the frequency of deformation) of a jelly of 0.7% of Iota carrageenan (Figure 4) and a jelly of 0.5% of Iota carrageenan plus 0.2% of cellulose. The first case shows a stable jellified condition even at the higher frequencies, in the second case however there is no jellified condition at higher frequencies.
    According to these Figures 4 et 5, the preparation based on Iota carrageenan of 0.7% has a tangent delta varying from 0.6 to 0.17 and thus keeps a jellified structure at whatever frequency. For the preparation based on Iota carrageenan 0.5% and cellulose 0.2%, the average tangent delta varies from 1.12 to 0.25, which means a non-jellified component at the higher frequencies. The addition of cellulose to carrageenan for a system of 0.7% the jellifying substance doesn't guarantee a jellified aspect at the higher frequencies.
    According to a particular method of realization there might be added to the preceding that water represents 80 to 99% in mass, preferably 84 to 97% in mass relevant to the total mass of the jelly. The choice of the quantity of water, in combination with the nature and quantity of the Iota carrageenan, and eventually the presence of another jellifying substance, permits to adjust the viscosity of the jelly. Furthermore, the universal jelly according to the invention presents a viscosity at the Physica MCI Rheometer from Anton Paar (1 min 20 rpm at 22° C) from 500 to 4,500 mPa«s, and more preferentially from 700 to 2,000 mPa*s.
    According to a particular method of realization there might be added to the preceding that the universal jelly according to the invention contains a preservative agent. As an example of the preservative agent that might be used, potassium sorbate or sodium benzoate could be mentioned. Preferably, the preservative is potassium sorbate, representing between 0.4 and 0.8% in mass, and preferably between 0.6 and 0.8% in mass of the total mass of the jelly.
    According to a particular method of realization there might be added to the preceding that the universal jelly according to the invention contains a flavor, more precisely flavors like orange, lemon, lime, red fruit (like cherry and strawberry) or mint. The flavor would for example represent 0.05 to 0.20% in mass and preferably 0.07 to 0.10% in mass of the total mass of the jelly.
    According to a particular method of realization there might be added to the preceding that the universal jelly according to the invention contains a sweetener, more precisely saccharose or aspartame. For example, if the sweetener is saccharose, it represents 15 to 20% in mass, and preferably 12 to 13% in mass of the total mass of the jelly, if the sweetener is aspartame, it represents preferably 0.03 to 0.06% in mass of the total mass of the jelly.
    According to a particular method of realization, the jelly according to the invention contains (in mass % relative to the total mass of the jelly): - Iota carrageenan 0.5 to 2%, and preferably 0.7 to 1%, - citric acid 0.05 to 0.10%, and preferably 0.05 to 0.08%, - potassium sorbate 0.4 to 0.8%, and preferably 0.6 to 0.8%, - saccharose 15 to 20%, and preferably 12 to 13%, - flavor 0.05 to 0.20%, and preferably 0.07 to 0.10%, - water approximately 80 to 90%, and for example 85%.
    According to another particular method of realization, the jelly according to the invention contains (in mass % relative to the total mass of the jelly): - Iota carrageenan 0.5 to 2%, and preferably 0.7 to 1%, - citric acid 0.05 to 0.10%, and preferably 0.05 to 0.08%, - potassium sorbate 0.4 to 08%, and preferably 0.6 to 0.8%, - aspartame 0.03 to 0.06%, - flavor 0.05 to 0.20%, and preferably 0.07 to 0.10%, - water approximately 95 to 99%, and for example 98%.
    According to a particular method of realization, there might be added to the preceding that the universal jelly according to the invention does not contain hydroxypropyl methylcellulose, or gelatin, or spilanthol, or jambu oleoresin, or agar. According to a particular method of realization, there might be added to the preceding that the universal jelly according to the invention does not contain carob, or carboxymethyl cellulose, or xanthan gum.
    According to particular examples, the jelly according to the invention contains (in mass % relative to the total mass of the jelly): *or: - water QSP100 - Salivating Mix (506758 TP0804) 1.5 (corresponding to 0,07 citric acid) - iota carrageenan 0.7 - potassium sorbate 0.8 - saccharose 12.5 - lime flavor 0.07 *or: - water QSP100 - Salivating Mix (506758 TP0804) 1.5 (corresponding to 0,07 citric acid) - Iota carrageenan 0.7 - potassium sorbate 0.6 - aspartame 0.05 - lime flavor 0.07
    The jelly according to the invention might also contain a coloring substance.
    Through the combination of a Iota carrageenan jelly and a salivating agent, especially based on citric acid, the jelly according to the invention allows to facilitate swallowing. Furthermore, the proposed jelly presents a good texture in the mouth, does not stick to the palate, and can be swallowed easily. The presence of a sweetener and/or a flavor enables to have a pleasant and sweet taste, and the use of a coloring substance can be suited for children and adults.
    The jelly according to the invention can be prepared in a simple way, by dissolving the Iota carrageen powder in water of around 60° C. The other components could be added during the formation of the jelly when it is still hot, or in the jelly at room temperature, depending on their warmth resistance and their solvability in the jelly. Adequate mixing procedures have to be carried out in order to obtain the best possible homogenous mixture.
    The examples hereafter allow to illustrate the invention, but have a limited character.
    The devices that have been used to realize the jelly and to measure its viscosity and pH are the following: -Rayneri Turbotest mixer with centripetal turbine -Crison pH-meter -Physica MCI Rheometer (lmin, 20rpm)
    Physica MCR 301 Rheometer, amplitude 1%
    Method of realization; - Weigh the water and the potassium sorbate in a beaker then heat up to 60° C while stirring with a magnetic stirrer, if there is a coloring agent needed, it has to be added in this phase, - Weigh the jellifying substance in a beaker, - When the water is at the right temperature and the potassium sorbate is completely dissolved, place the beaker in the turbine and start agitating at 700rpm, - Add the jellifying substance and increase the agitation to l,500rpm, - Continue agitating for 20 minutes, - When the mix is at room temperature, weigh the Salivating Mix 506758 TP0804 commercialized by the company Firmenich, in a beaker, and add it to the mix, - Add the flavor.
    All compositions hereafter have been tested in vivo in humans.
    Example 1
    pH= 5.5 +/- 0.5
    Visco=4,200 Pa*s (lmin, 20rpm) with Rheometer Physica MCI.
    The obtained jelly glides in the mouth.
    Example 2a
    pH=5.5 + /- 0.5
    Visco= 1,750mPa*s (lmin, 20rpm) with Rheometer Physica MCI. The obtained jelly glides in the mouth.
    Example 2b
    pH=5.5 + /- 0.5
    Visco= 770mPa»s (lmin, 20rpm) with Rheometer Physica MCI. The obtained jelly glides in the mouth.
    Example 3: a mix of Cellulose and Carrageenan
    pH=5.5 + /- 0.5
    Visco= 550 Pa»s (lmin, 20rpm) with Rheometer Physica MCI.
    The obtained jelly glides in the mouth, but a little bit less than the examples 1 and 2.
    Example 4: Carrageenan with Agar-agar ___
    pH=5.5 + /- 0.5
    Visco= 1,150mPa»s (lmin, 20 rpm) with Rheometer Physica MCI.
    Comparative examples with Alginates Comparative example 1
    Visco > 10,000 mPa*s (lmin, 20rpm) with Rheometer Physica MCI. The obtained jelly sticks to the palate and is too thick in the mouth.
    Comparative example 2
    pH=5.5 +/- 0.5
    Visco > 10,000 mPa»s (lmin, 20rpm) with Rheometer Physica MCI. The obtained jelly sticks to the palate and is too thick in the mouth.
    Comparative example 3
    pH=5.5 + /- 0.5
    Visco= 3,320 mPa»s (lmin, 20rpm) with Rheometer Physica MCI. Comparative example 4
    pH= 5.0 + /- 0.5
    Visco= 8,750 mPa*s (lmin, 20rpm) with Rheometer Physica MCI.
    The comparative examples 3 and 4 with alginates are not satisfactory. The obtained jelly is very muco-adhesive, it does not glides in the mouth and does not facilitate swallowing. Even a decrease of the concentration of the jellifying substance does not allow easy swallowing.
    Comparative examples with celluloses Comparative example 5
    pH= 5.5 +/- 0.5
    Visco= 300 mPa»s (lmin, 20rpm) with Rheometer Physica MCI. Comparative example 6
    pH= 5.5 +/- 0.5
    Visco= 1,450 mPa»s (lmin, 20rpm) with Rheometer Physica MCI. The obtained jelly sticks a little bit in the mouth.
    Comparative example 7
    pH= 5.5 + /- 0.5
    Visco> 10.000 mPa«s (lmin, 20rpm) with Rheometer Physica MCI. The obtained jelly sticks in the mouth.
    Comparative example of a mix of alginate and cellulose
    Comparative example 8
    pH= 5.5 +/- 0.5
    Visco> 10.000 mPa«s (lmin, 20rpm) with Rheometer Physica MCI. The obtained jelly sticks in the mouth.
    Comparative example with Agar-agar Comparative example 9
    pH= 5.5 + /- 0.5
    Visco= 3,780 mPa«s (lmin, 20rpm) with Rheomater Physica MCI.
    The obtained jelly sticks in the mouth.
    Conclusion: Only the jellies based on Iota carrageenan present a texture, which fits the intended application. In fact, the alginates produce muco-adhesive jellies, which obviously do not facilitate swallowing. Agar-agar produces a hard jelly, which is useless. Cellulose also has a tendency to stick to the palate.
    33 92 41 .
    权利要求:
    Claims (23)
    [1]
    1. A universal gel to be used as an aid to the ingestion of solid-state oral drugs containing a carotene of the Jota type as a gelling agent and a saliva-inducing agent.
    [2]
    2. A universal gel according to claim 1, which is characterized by the fact that the salivating agent contains citric acid.
    [3]
    3. A universal gel according to claim 2, characterized by the fact that the citric acid is 0.05 to 0.10% by weight, preferably 0.05 to 0.08%, of the total weight of the gel.
    [4]
    4. A universal gel according to claims 2 and 3, characterized by the fact that the amount of citric acid is adjusted in such a way that the acidity of the gel is in the range of 4.8 to 6.5, preferably in the range of 5.0 to 6.0 and preferably 5.5.
    [5]
    5. And universal gel according to one of the preceding claims, characterized by the fact that the storage modulus, G ', is greater than the loss modulus G "and that the relationship between the two modules (G' and G") expressed in the tangent delta formula G "/ G 'is always less than 1 for a range of frequencies between 0.1 and 80 s-1, and preferably for a range of frequencies between 0.1 to 100 s-1.
    [6]
    6. A universal gel according to any of the preceding claims, characterized by the fact that the value of the tangent delta increases relative to the increase in frequency.
    [7]
    A universal gel according to any one of the preceding claims, characterized by the fact that the weight of the Jota carrageenan is 0.5 to 2%, preferably 0.7 to 1%, of the total weight of the gel.
    [8]
    A universal gel according to any one of the preceding claims, characterized by the fact that water by weight makes up 80 to 99%, preferably 84 to 97%, of the total weight of the gel.
    [9]
    A universal gel according to any one of the preceding claims, characterized by the fact that at 22 ° C the viscosity is in the range of 500 to 4,500 mPa * s, preferably in the range of 700 to 2,000 mPa * s.
    [10]
    10. A universal gel according to any of the preceding claims, characterized by the fact that it contains a preservative.
    [11]
    A universal gel according to any of the preceding claims, characterized by the fact that the preservative is potassium sorbate or sodium benzoate.
    [12]
    A universal gel according to claims 10 and 11, characterized by the fact that the preservative is potassium sorbate and makes up by weight 0.4 to 0.8%, preferably 0.6 to 0.8% of the total weight of the gel.
    [13]
    A universal gel according to any of the preceding claims, characterized by the fact that it contains a flavoring agent, in particular orange, lemon, lime, red fruit or peppermint.
    [14]
    A universal gel according to claim 13, characterized by the fact that the flavor comprises by weight 0.05 to 0.20%, preferably 0.07 to 0.10% of the total weight of the gel.
    [15]
    15. A universal gel according to any of the preceding claims, characterized by the fact that it contains a sweetener, more precisely sucrose or aspartame.
    [16]
    A universal gel according to claim 15, characterized by the fact that the sweetener is sucrose and makes up 15 to 20% by weight, preferably 12 to 13%, of the total weight of the gel.
    [17]
    17. A universal gel according to claim 15, characterized by the fact that the sweetener is aspartame and represents by weight 0.03 to 0.06% of the total weight of the gel.
    [18]
    A universal gel according to any one of the preceding claims, characterized by the fact that it does not contain hydroxypropyl methylcellulose, gelatin, spilanthol, jambu oleoresin, or agar.
    [19]
    A universal gel according to any of the preceding claims, characterized by the fact that it contains no carob powder, carboxymethyl cellulose or xanthan gum.
    [20]
    20. A universal gel according to any of the preceding claims, characterized by the fact that it contains no active therapeutic or prophylactic components.
    [21]
    A universal gel according to any of the preceding claims, for use in the intake of solid oral medication, characterized by the fact that it is used to envelop drugs in the form of a pill, capsule or tablet before being placed in the be put to the mouth.
    [22]
    A universal gel according to any of the preceding claims, for use in the intake of solid oral medication, characterized by the fact that the drugs in the form of a pill, capsule or tablet and the universal gel are independent of each other, for or after taking the medicines, can be put in the mouth.
    [23]
    A universal gel according to claim 21 or 22, characterized by the fact that it is not necessary to open capsules, or to pulverize pills or tablets, when the medication is added to the gel in its intact form before or after it put into the mouth.
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    同族专利:
    公开号 | 公开日
    FR2968998B1|2013-04-05|
    FR2968998A1|2012-06-22|
    NL1039241C2|2012-09-11|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    NL2010552C2|2013-04-02|2014-10-06|Paxtree Ltd|Composition as auxiliary means for oral medication.|GB8628068D0|1986-11-24|1986-12-31|Unilever Plc|Aqueous gel comprising carrageenan|
    JP3795365B2|2001-09-28|2006-07-12|和光堂株式会社|Medication supplements|
    US20070128285A1|2005-07-12|2007-06-07|Chikara Jin|Pharmaceutical composition for oral administration|
    JP2006273804A|2005-03-30|2006-10-12|Healthy Food Kk|Viscosity modifier and its use|
    JP4987261B2|2005-07-13|2012-07-25|株式会社メドレックス|Gel oral preparation|
    WO2009098520A2|2008-02-06|2009-08-13|University Of East Anglia|Composition and method for assisting swallowing|FR3001153B1|2013-01-21|2015-08-21|Eredova|ASSISTING PRODUCT FOR THE INGESTION OF A SOLID COMPOUND|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    FR1060885|2010-12-21|
    FR1060885A|FR2968998B1|2010-12-21|2010-12-21|UNIVERSAL GEL OF AID TO ORAL DRUG DELIVERY|
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