Gelatin sorbitol

Suspending agents carboxymethylcellulose, methylcellulose, gelatin, sorbitol. 

Sorbitol is used as a diluent in tablet formulations prepared by either wet granulation or direct compression. It is particularly useful in chewable tablets owing to its pleasant, sweet taste and cooling sensation. In capsule formulations it is used as a plasticizer for gelatin. Sorbitol has been used as a plasticizer in film formulations. ... 

Spray Drying. Spray-dry encapsulation processes (Fig. 7) consist of spraying an intimate mixture of core and shell material into a heated chamber where rapid desolvation occurs to thereby produce microcapsules (24,25). The first step in such processes is to form a concentrated solution of the carrier or shell material in the solvent from which spray drying is to be done. Any water- or solvent-soluble film-forming shell material can, in principle, be used. Water-soluble polymers such as gum arable, modified starch, and hydrolyzed gelatin are used most often. Solutions of these shell materials at 50 wt % soHds have sufficiently low viscosities that they stiU can be atomized without difficulty. It is not unusual to blend gum arable and modified starch with maltodextrins, sucrose, or sorbitol. 

In pharmaceutical applications, sorbitol is used as a tablet diluent in wet granulation or dry compression formulations. It is commonly used in chewable tablets because of its sweet taste, and it is also used as a plasticizer for gelatin in capsule formulations. Sorbitol is utilized in sugar-free liquid preparations and as a stabilizer for drug, vitamin, and antacid suspensions. When it is used in syrups, crystallization around bottle caps is prevented. 

The attenuated mumps, measles, and rubella viruses are usually administered in one combined vaccine, MMR. The three viruses are grown separately, lyophihzed with various cryoprotectants such as sorbitol and amino acids or hydrolyzed gelatin, and combined in a final pack, usually with neomycin as a preservative. The combined vaccine has to be kept refrigerated prior to use. 

Lactose USP Dicalcium phosphate Ethylcellulose Magnesium stearate MCC Sucrose, dextrose Poloxamer 188 PEG 3350 CAP HPC HPMC Bentonite Pregelatinized starch Starch USP, Corn Gelatin USP Povidone Sodium starch glycolate Polyplasdone XL Sorbitol CMC Na... 

Polydextrose is a reduced-calorie fat replacer, supplying 1 kcal/g of food. It is often used in conjunction with fat replacers to provide additional bulk and viscosity with reduced calories. Polydextrose contains minor amounts of sorbitol and citric acid. This product was approved by the FDA in 1981 for use in products in several food categories (21 CFR 172.841). Use of polydextrose in some of the products in these categories results in substantial reductions in fat. Polydextrose is currently used in baked foods, chewing gums, gelatins, puddings, and frozen dairy desserts. 

Caramels and toffees contain basic ingredients like saccharose, corn syrup and fat. Milk (mostly condensed milk), gelatine, fondant mass, emulsifier, sorbitol, flavouring, fruit pulp, cocoa, coffee etc. are additional ingredients. Caramels compared to high boilings have higher water content (4-8%) which results in a plastic consistency in the mouth. 

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