Abstract
The paper continues the contribution of cellulose derivatives (1) and deals with other substances used for viscosity of solutions increasing, stabilization of suspensions and emulsions, and gels forming. Some of these are traditional excipients in the extemporaneous preparation (for example agar, tragacanth, and gelatin), other are used conventionally in food industry, cosmetics, in pharmacy as excipients in tablets and controlled release but rarely in the extemporaneous preparation (for example xanthan gum, mixture of microcrystalline cellulose and carmellose sodium).
Gels for application to the oral mucosa containing antibiotics or local anaesthetics are prescribed in the pharmaceutical practice. It was found that the dissolution time of these gels is significantly influenced by the type and concentration of polymer and flavouring agents used.
Some formulations are not appropriate in terms of patient compliance and also therapeutic effect.