Upload
nitin-kanwale
View
40
Download
6
Tags:
Embed Size (px)
Citation preview
A Seminar onA Seminar onCOPROCESSED EXCIPIENTCOPROCESSED EXCIPIENT
MVP’S COLLEGE OF PHARMACY,NASHIK MVP’S COLLEGE OF PHARMACY,NASHIK
Presented by Guided byMr. NITIN P.KANWALE Dr. D.V. DERLE Department of Pharmaceutics
Content Definition Co-processing Need of Co-processed Excipients Methods of Preparation Advantages Evaluation Parameter Examples Multifunctional Excipients Conclusion References
2
Definition
Excipients-
Excipients are the ingredients which are intentionally added to the pharmaceutical products to improve their performance but don’t have any therapeutic effect.
Co-processed Excipients-
Combination of two or more compendial or non compendial excipients to physically modify their properties.
3
Co-processing
4
Co-processing is a process in which two or more excipients interacting at the sub particle level, the objective of which is to provide a synergy of functionality improvements as well as masking the undesirable properties of individual excipients.
The main aim of co‐processing is to obtain a product with added value related to the ratio of its functionality / price.
Need for developing Co-processed Excipients
The growing popularity of the direct‐compression
process & demand for an ideal filler–binder that can
substitute two or more excipients.
The ability to modulate the solubility, permeability, or
stability.
To address the issues of flowability, compressibility,
and disintegration potential.
5
Method Advantages & Limitations
Examples
Spray drying Spherical shape and uniform size, good flowability, poor reworkability
SD lactose, Emedex, Fast Flo Lactose, Avicel, Karion Instant,TRI-CAFOSS, Advantose
Granulation / Agglomeration
Transformation poorly flowable powders into flowable and directly compressible.
Granulated lactitol, Tablettose
Dehydration Increased binding properties
Anhydrous α- Lactose
6
Method
Advantages
Improved Flow Properties
Improved compressibility
Better dilution potential
Fill weight variation
Reduced lubricant sensitivity
7
Evaluation Parameter
Carr’s Index
Hausner’s Ratio
Angle of repose
Particle Size Distribution
8
Example Name Supplier Ingredients %
Ludipress BASF Lactose 96.5
PVP 3.5
Starlac 100 Meggle α Lactose monohydrate
85
Maize Starch 15
Advantose FS SPI Fructose 95
Starch 5
Xylitab 200 Danisco Xylitol 98
SCMC 2
9
Modified MCC-Name Supplier Ingredients %
Avicel®
HFEFMC MCC 90
Mannitol 10
ProSolv® JRS MCC 98
Colloidal Silicon Dioxide
2
Avicel® CE15 FMC MCC 85
Guar gum 15
Avicel® DG FMC MCC 75
DiCalcium Phosphate 25
10
Multifunctional Excipients
Multifunctional Excipients are the class of excipients
that includes pre-processed & co-processed
excipients that provide multiple functionalities to
the formulation.
These functionality includes flowability,
compressibility, particle size distribution, shape,
porosity etc.
11
Steps in Co-processing of Multifunctional Excipients-
12
Examples of Multifunctional Excipients-
Name Ingredients Functions
StarCap® 1500 Corn starch, pregelatinised starch
Disintegrant, Flowability, Dissolution properties
Fujicalin® Dibasic Calcium Phosphate
Flowability, Compressibility, Disintegration,
MC200G Mannitol, Calcium silicate
Chewable properties, flowability, Compressibility
13
Name Ingredients Functions
Pharmatose®
DCL 40Β-Lactose, Lactitol
Good flowability, High dilution potential, Low water uptake
PanExcea®
MCC333GHPMC, MCC, Crosspovidone
Flowability, Compressibility, Disintegration, Binder, Filler, High API loading
Ludiflash® Mannitol, Kollidon CL-SF, kollicoat SR 30D
Creamier mouthfeel, Flowability, Hardness with ,low friability
14
Conclusion
The concepts of material science and advanced
technologies have shown an alternate path to obtain a new
class of excipients known as Co-processed and
Multifunctional excipients.
Their manufacturing is very simple with marginal cost of
production.
They serve as multipurpose excipients, providing a better
option of Excipient selection to the growing industries.
15
References1. Chougule Ajay Subhash, Dikpati Amarita, Trimbake Tushar,
Formulation development technique of co-processed excipient, Journal Of Advanced Pharmaceutical Sciences, 2012,Vol.2, 231-249.
2. Ushari.S, Prasanthi C.H, Reassessment of novel co-processed multi-
functional excipient, International Research journal Of
Pharmaceutical and Applied Sciences,2013 ,122-128.
3. Marwaha Minakshi ,Sandhu Dipak, Marwaha Rakesh Kumar, Co-
processing of excipient: A review on excipient development for
improved tableting performance, International Journal Of Applied
Pharmaceutics, vol 2,41-47.16
17
4. Aulton’s Michel E, The design and manufacture of medicine,churchill livingstone elsevier, third edition, 2007, 355-356
18