Cholesterol Case Study

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2.6 Excipients Profile CHOLESTEROL Synonyms:- Cholesterin ; cholesterolum. BP: Cholesterol JP: Cholesterol PhEur: Cholesterolum USPNF: Cholesterol Chemical Name:- Cholest-5-en-3β-ol CAS Registry Number:- [57-88-5] Molecular Weight: 386.67 Empirical Formula: C27H46O Structural Formula: Fig.11 Structure of Cholesterol Category:- Emulsifying agent, Emollient Applications in Pharmaceutical Preparation or Technology:-  Cholesterol is used in cosmetics and topical pharmaceutical formulations at level of concentrations of 0.3–5.0% w/w for an emulsifying agent.  Cholesterol is capacity to water-absorbing power to an ointment and has emollient activity; Cholesterol also has a physiological role.  Cholesterol is the major sterol of the higher…show more content…
Lecithin is also hygroscopic and microbial degradation. When heated, lecithins oxidize, darken, and decompose. Temperatures of 160–1800C will cause degradation within 24 hours. Fluid or waxy lecithin grades should be stored at room temperature or above; temperatures below 108C may cause separation. All lecithin grades should be stored in well-closed containers protected from light and oxidation. Purified solid lecithins should be stored in tightly closed containers at subfreezing temperatures. Method of Manufacture It is an essential component of cell membranes and, achieved from a wide variety of living matter. Vegetable also use for their manufacturing such as soybean, peanut, cottonseed, sunflower, rapeseed, corn, or groundnut oils. Soybean lecithin is the most commercially important vegetable lecithin. Vegetable lecithins are obtained as a by-product in the vegetable oil refining process. Safety  It is a component of cell membranes and is therefore consumed as a normal part of the diet. Even though excessive consumption may be harmful, it is highly biocompatible and oral doses of up to 80 g

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