Orange-Flavored Colon Cleansing Composition with Maltodextrin
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Solution Overview
Problem
Colon cleansing compositions with sodium sulphate and polyethylene glycol (PEG) have an unpleasant salty taste and large volume requirements, leading to poor patient compliance and stability issues, such as lump formation and flavor degradation over time, which affect efficacy and shelf-life.
Innovation Solution
A dry composition comprising 85-115 g PEG, 6-9 g sodium sulphate, 2-3 g sodium chloride, 0.5-1.5 g potassium chloride, 5-15 g organic acid, and orange flavoring with maltodextrin 70-90% by weight, which improves taste and stability, remaining free-flowing and lump-free for extended periods.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If sodium sulphate and polyethylene glycol are used for colon cleansing, then effective colon cleansing is achieved, but the composition has an unpleasant salty taste
Solution Approach 1:
Maltodextrin is used as an intermediary substance that interacts with the osmotic salts (sodium sulphate and polyethylene glycol) to form a complex that masks the unpleasant salty taste. The maltodextrin acts as a flavor-modifying agent that allows the effective concentration of cleansing agents to be maintained while reducing the negative sensory experience for patients.
Solution Approach 2:
The patent changes the concentration parameters of multiple components simultaneously - specifically using 10-20g maltodextrin, 6-9g sodium sulphate, and 85-115g polyethylene glycol per liter. This parameter optimization creates a balance where the maltodextrin sufficiently masks the salty taste while the osmotic salts maintain their colon cleansing efficacy.
2Reliability
If large volumes of colon cleansing composition are ingested, then effective colon cleansing is achieved, but patient compliance deteriorates due to nausea and vomiting
Solution Approach 1:
Maltodextrin serves as a mediator that improves the palatability and reduces gastrointestinal discomfort associated with large-volume ingestion. By masking the unpleasant salty taste and potentially reducing osmotic irritation to the gastric mucosa, maltodextrin enables patients to tolerate the required 2-4 liter volumes without excessive nausea or vomiting.
Solution Approach 2:
The patent creates a composite cleansing solution combining maltodextrin (a carbohydrate polymer) with traditional osmotic laxatives (sodium sulphate and polyethylene glycol). This composite formulation leverages the flavor-masking and gastrointestinal-soothing properties of maltodextrin while maintaining the proven colon-cleansing mechanism of the osmotic salts, thereby improving overall patient compliance.
3Object-affected harmful factors
If lemon flavouring is used to mask saltiness, then taste is improved, but the composition becomes excessively sweet and stability deteriorates
Solution Approach 1:
The patent specifies precise concentration ranges for maltodextrin (10-20g/L) and maintains controlled levels of other components to achieve optimal taste masking without excessive sweetness. This parameter control prevents the flavor degradation and aggregation issues that occur with higher concentrations of traditional lemon flavorings, thereby maintaining both palatability and compositional stability throughout the shelf life.
4Object-affected harmful factors
If orange flavouring is used instead of lemon flavouring, then taste is improved and stability is enhanced, but the composition may still suffer from lump formation over time
Solution Approach 1:
The patent employs maltodextrin as a composite material that combines the benefits of orange flavoring with superior physical stability properties. Maltodextrin's molecular structure and solubility characteristics prevent the aggregation and lump formation that can occur with conventional orange flavorings, while still providing the desired taste improvement and flavor stability over the product shelf life.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The orange-flavored composition enhances patient compliance by improving taste and maintaining stability over 24 months, ensuring effective colon cleansing with improved physical and flavor stability.
Implementation Method 1
a large volume of an electrolyte solution containing sodium sulphate and polyethylene glycol (PEG) is ingested. These osmotically active agents are nonabsorbable or only poorly absorbable and thus retain water in the bowel
Data Source
AI summary
The invention provides a dry composition for admixture with water, wherein the composition is optionally presented in two or more parts and comprises, per litre of solution to be made, the following components: (a) 85 to 115 g polyethylene glycol (PEG) having an average molecular weight of 2500 to 4500; (b) 6 to 9 g sodium sulphate; (c) 2 to 3 g sodium chloride; (d) 0.5 to 1.5 g potassium chloride; (e) 5 to 15 g of an organic acid component; and (f) orange flavouring. Also provided are solutions, kits, unit doses and methods that comprise or use the compositions.