Study of thermo-sensitive gel-forming properties of sucrose stearates

Angéla Szuts, Mária Budai-Szucs, István Eros, Rita Ambrus, Naoya Otomo, Piroska Szabó-Révész

Research output: Contribution to journalArticle

9 Citations (Scopus)


Sucrose esters (SEs) are biodegradable surfactants that can be manufactured in various hydrophilic-lipophilic balances (HLB) through the use of different fatty acids. They are used in food and in industries, such as the cosmetics, detergents and pharmaceutical industries. In aqueous media they can form gels, which can affect various industrial processes. The pharmaceutical industry is currently showing an increasing preference for biomaterials and environmentally sensitive gels, and in particular thermo-sensitive gels. By virtue of the non-toxic, biodegradable and gel-forming properties of SEs, they are promising materials with which to form thermo-sensitive delivery systems. In this study, the gelling properties of some sucrose stearates were investigated by rheological measurements, and compared with each other. The effects of the release of gel-forming SEs on a model drug (paracetamol) were evaluated through in vitro drug release studies. The rheological results indicated that the sucrose stearates with lower HLB values have higher gel strengths than those of the more hydrophilic sucrose stearates. The gelling of the SEs is concentration- and temperature-dependent, and this gelling behaviour is responsible for the great effect of sucrose stearates on drug release.

Original languageEnglish
Pages (from-to)13-20
Number of pages8
JournalJournal of Excipients and Food Chemicals
Issue number2
Publication statusPublished - Dec 1 2010


  • Drug release
  • Gelling properties
  • Rheological measurements
  • Sucrose stearates
  • Thermo-sensitive

ASJC Scopus subject areas

  • Food Science
  • Pharmaceutical Science

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