Relationship Between Sensory Evaluation and Rheological Properties of Oral Moisturizers

Abstract

Preventing xerostomia (dry mouth) can be a major challenge for some patients. The aims of this study were to evaluate the rheological properties of seven commercially available oral moisturizers in terms of their G’ and tan δ values and to investigate the relationship between the G’ values and sensory evaluations of the smoothness, spreadability, moistness, and substantivity. All of the samples had lower G’ values and higher tan δ values when the shear strain was increased. A negative correlation was observed between the G’ value and the smoothness and spreadability. These correlations will help us to understand the characteristics of various oral moisturizers.