Date of Award

1984

Document Type

Thesis

Degree Name

Master of Science (M.S.)

Department

Graduate School

First Advisor

Ravirldra Vasavada

First Committee Member

Herschel Frye

Second Committee Member

Richard Jones

Third Committee Member

Roy Childs

Abstract

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.

Pages

101

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