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Tomita T, Fukui T, Takanohashi S, Goto H, Yoshida T, Sumiya K, Kohda Y, Kudo K. Effect of xanthan gum as a thickener in widely-used food thickeners on the disintegration of rapidly-disintegrating tablets. Jpn J Compr Rehabil Sci 2018; 9: 22-28. Objective: We studied the impact of xanthan gum (XTG) as a thickener in widely-used food thickeners on the disintegration of rapidly-disintegrating tablets. Methods: We used 0.2%, 0.4%, 0.6%, and 0.8% (w/v) aqueous solutions of XTG (XTG-Sol) for the study. The rapidly-disintegrating tablet used was magnesium oxide tablet (M-Tab). M-Tabs were immersed in XTGSol for 1, 5, and 10 min and then subjected to disintegration tests (purified water). Results: The results obtained revealed that the longer the immersion time in 0.6% or 0.8% XTG-Sol, the longer the disintegration time of the M-Tabs. All the M-Tabs disintegrated in the 0.2% XTG-Sol. Additionally, when the immersion time was 5 or 10 min, the M-Tabs disintegrated in the 0.4% XTG-Sol. Conclusion: The disintegration of the rapidlydisintegrating tablets was affected by XTG and was dependent on its concentration and the immersion time. Thus, care is needed when swallowing tablets with thickened food products containing XTG.