Enterography Liquid Vehicle Formulations for Adjustable Contrast Properties
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Solution Overview
Problem
Current oral contrast agents for CT and MR imaging lack versatility in adjusting osmolality, viscosity, pH/buffering capacity, and taste masking properties, making it difficult for clinicians to match the agent with desired diagnostic imaging characteristics and patient preferences.
Innovation Solution
A range of liquid vehicle formulations with adjustable osmolality, viscosity, pH/buffering capacity, and taste masking properties, allowing clinicians to customize oral contrast agents for specific imaging needs and patient palatability.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If a single fixed formulation of oral contrast agent is used, then manufacturing and administration are simple, but the ability to match different imaging characteristics and patient preferences is limited
Solution Approach 1:
The patent divides the oral contrast agent into separate components: a contrast agent base formulation and separate liquid vehicle formulations. Each liquid vehicle can be independently selected or combined to achieve desired osmolality, viscosity, pH, and taste properties. This segmentation allows versatile customization without complicating the base contrast agent manufacturing.
Solution Approach 2:
The liquid vehicle formulations serve multiple functions simultaneously: they act as diluents, provide osmotic activity control, adjust viscosity, buffer pH, and mask taste. By integrating these functions into separate adjustable components, the system achieves versatility while maintaining relatively simple individual formulations.
2Adaptability or versatility
If multiple liquid vehicle formulations with different properties are provided, then customization for imaging characteristics is enabled, but the complexity of selection and preparation increases
Solution Approach 1:
The liquid vehicle formulations are pre-prepared with specific combinations of osmolality agents, viscosity agents, pH buffers, and taste masking agents. This preliminary formulation allows clinicians to simply select the appropriate pre-configured vehicle rather than mixing components themselves, reducing preparation complexity while maintaining customization capability.
Solution Approach 2:
The system provides multiple liquid vehicle formulations that differ in key parameters (osmolality, viscosity, pH, taste) while maintaining compatibility with the contrast agent. By changing these parameters in pre-formulated vehicles, customization is achieved without requiring complex in-clinic preparation procedures.
3Ease of operation
If the oral contrast agent is made more palatable through taste masking, then patient compliance improves, but the concentration of contrast agent may be diluted
Solution Approach 1:
The patent separates the taste masking function into a distinct liquid vehicle component that can be independently adjusted. This allows the contrast agent concentration to be optimized for imaging while the liquid vehicle provides taste masking properties. The segmented design prevents dilution of the contrast agent while improving palatability.
Solution Approach 2:
The liquid vehicle acts as an intermediary carrier that delivers the contrast agent to the patient in a palatable form. It masks the unpleasant taste through flavoring agents while maintaining the integrity and concentration of the contrast agent through appropriate formulation design.
Data Source
AI summary
The liquid vehicles can be used to create dilute solutions of water-soluble pharmaceutical or non-pharmaceutical oral contrast agents. The liquid vehicles are formulated to provide desired osmolalities, viscosities, pH, and taste masking capabilities to match the particular intentions of the user and to complement the inherent differences in the various oral contrast agents. The liquid vehicles comprise an aqueous medium, an osmotic agent to adjust osmolality, a buffering agent, a viscosity agent, and sweeteners and flavoring agents to improve palatability.