Comparative Studies of the Impact of Various Thickening Agents on the Stability of Multivitamin Syrup Using Sodium Carboxylic Methyl Cellulose and Xanthan Gum as a Case Study.

ABSTRACT
The study is aimed at carrying out the comparative studies of the impact of various thickening agents on the stability of Multivitamin syrup using sodium carboxylic methyl cellulose and xanthan gum as a case study. Standard method was used in the manufacturing of two different Multi-Vitamin syrup containing SCMC and xanthan gum, the test parameters were carried out and the stability studies was carried out. Syrup manufactured with SCMC as a thickening agent showed the pH of that the multivitamin syrup reduced from its original value (4.2) in the first month to (3.7) after six months. Viscosity reduced from (1.05) on the first month to the sixth month (0.80). Vitamin C Syrup manufactured with Xanthan Gum as thickening agent showed that the pH of the vitamin C syrup reduced from its original value (3.6) in the first month to (3.4) after six months. Viscosity reduced from (1.08) on the first month to the sixth month (1.02). This result is within the accepted limit which is 0.99718 g/ml. Microbiological result of Vitamin C manufactured with Xanthan gum showed the total aerobic microbial count to be 0 cfu/ml and Vitamin C manufactured with SCMC revealed that the total aerobic microbial count was 26 cfu/ml. This was within the acceptable limit. For both the physicochemical parameters and microbiological test the product manufactured with xanthan gum was better than the product manufactured with SCMC.