Formula and manufacturing process of anesthetic ice cream sticks for upper gastrointestinal endoscopy.

Abstract

OCR 06WT Formula and manufacturing process of anesthetic ice cream sticks for upper gastrointestinal endoscopy. Composed of a mixture of water, lidocaine, and stevia syrup, this ice cream bar provides a local numbing effect. The anesthetic lidocaine and the cooling sensation of ice cream—the sweet taste combined with the coolness—help reduce the nausea reflex and lessen the pain. The patient was relaxed, comfortable, and satisfied during the upper gastrointestinal endoscopy.

Claims

OCR 06WT 1. The recipe for anesthetic popsicles for upper gastrointestinal endoscopy consists of: Lidocaine 0.2-3 percent by weight. Stevia syrup 0.5-20% by weight. Water content: 77-99.3 percent by weight.

2. The process for manufacturing anesthetic ice cream sticks for upper gastrointestinal endoscopy, as per claim 1. The steps are as follows: Step A. Mix lidocaine in water at a temperature of 40-50 degrees Celsius. Step B: Allow the solution obtained from Step A to cool to room temperature. Step C: Add the stevia syrup to the solution obtained from Step B and stir to mix. To mix well together. Step d. Pour the solution obtained from step c into the mold and place the wooden handle in the center. Step E: Place the solution obtained from step D in the freezer until it solidifies. Shaped like an ice cream bar.