From: Development and evaluation of taste masked dry syrup formulation of potassium chloride
Ingredients | Quantity in g | |||||||
---|---|---|---|---|---|---|---|---|
F1 | F2 | F3 | F4 | F5 | F6 | F7 | F8 | |
Composition C3a | 6.6 | 6.6 | 6.6 | 6.6 | 6.6 | 6.6 | 6.6 | 6.6 |
Xanthan gum | 0.3 | – | – | – | – | – | – | – |
HPMC K 100LV | – | 0.3 | – | – | – | – | – | – |
Sodium carboxy methyl cellulose | – | – | 0.3 | – | – | – | – | – |
Avicel CL 611 | – | – | – | 0.3 | 0.6 | 1.0 | 1.5 | 3 |
Sucralose | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 |
Disodium citro- phosphate | 1.76 | 1.76 | 1.76 | 1.76 | 1.76 | 1.76 | 1.76 | 1.76 |
Citric acid | 0.11 | 0.11 | 0.11 | 0.11 | 0.11 | 0.11 | 0.11 | 0.11 |
Cherry flavor | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 |
Methyl paraben | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 | 0.1 |
Propyl Paraben | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 | 0.01 |
Total | 8.94 | 8.94 | 8.94 | 8.94 | 9.24 | 9.64 | 10.14 | 11.64 |