K.-J. Steffens Application of Starches, Modified Starches ...Modified Starches, Pregelatinated...
Transcript of K.-J. Steffens Application of Starches, Modified Starches ...Modified Starches, Pregelatinated...
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University of Bonn Klaus-J. Steffens
K.-J. Steffens
Application of Starches, Modified Starches andStarch Derivatives in Pharmaceutical Products
57. Starch Convention, Detmold, April 26 - 28, 2006
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University of Bonn Klaus-J. Steffens
Starches, Pharmaceutical Applications_____________________________________________________________
Starches used in pharmaceutical preparations:
Corn StarchPotatoe StarchRice StarchWheat StarchPea Starch (soon in Pharmacopoeia)
Native starches are mainly used as fillers and disintegrants in tablets and capsules,sometimes as fillers in dermatological powders.
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University of Bonn Klaus-J. Steffens
Starches, Pharmaceutical Applications_____________________________________________________________
Modified Starches, Pregelatinated Starches:
Dextrins and Maltodextrins are used as fillers and binders in tablets,as thickeners in liquid preparations.
Starch paste is widely used as binder in tablets.
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University of Bonn Klaus-J. Steffens
Starches, Pharmaceutical Applications_____________________________________________________________
Starch Derivates:
Hydroxyethyl-starch (HES) plasma expander
Na-Carboxymethyl-starch, crosslinked „super-disintegrant“ in tablets
Hydroxypropyl-beta-cyclodextrin complexing agent in several preparations
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University of Bonn Klaus-J. Steffens
Starches as Binder for Wet Granulation____________________________________________________________
pharmapedia.com :
Freshly prepared starch paste is used as a binder.
- Its method of preparation is very crucial.
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University of Bonn Klaus-J. Steffens
Potatoe Starch, Water, 20 °C____________________________________________________________
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University of Bonn Klaus-J. Steffens
Swelling of Potatoe Starch, Water, 75 °C____________________________________________________________
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University of Bonn Klaus-J. Steffens
Swelling of Potatoe Starch, Water, 95 °C____________________________________________________________
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University of Bonn Klaus-J. Steffens
Swelling of Starch in Water, 95 °C_____________________________________________________________
Starch paste is not a complete solution.
It is a dispersion of swollen starch grains.
A part of amylose is in solution insidethe swollen „sacks“ and can leave them by diffusion.
Amylose and amylopectine is partiallydegraded.
Until usage retrogradation occurs
All these phenomena are influenced bytemperature, kinetics of cooking and timeuntil usage.
A starch paste with constant propertiescan hardly be achieved.
Solution: Pregelatinzed or modified starches
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University of Bonn Klaus-J. Steffens
Comparison Lycatab DSH versus Kollidon 30 ____________________________________________________________
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University of Bonn Klaus-J. Steffens
Comparison Lycatab DSH versus Kollidon 30 ____________________________________________________________
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University of Bonn Klaus-J. Steffens
Starches and Modified Starches as Binders for Wet Granulation____________________________________________________________
Properties (compared to other binders):
Sufficient binding capacity
Extremely low potential of incompatibilities
Stable properties during shelf life of tablets
Positive influence on tablet disintegration
Positive influence on dissolution of actives
Low concentrations of lubricants for tableting
Long service life for tableting tools
Sensitive to magnesium stearate film forming
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University of Bonn Klaus-J. Steffens
Continuous Wet Granulator, based on a Planetary Roller Extruder____________________________________________________________
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University of Bonn Klaus-J. Steffens
powderblendgranulation
liquidnitrogen
vacuum
GRANULATIONDRYING
SIEV
ING
Continuous Wet Granulator, based on a Planetary Roller Extruder____________________________________________________________
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University of Bonn Klaus-J. Steffens
Planetary Roller Extruder, side view____________________________________________________________
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University of Bonn Klaus-J. Steffens
Planetary Roller Extruder, front view____________________________________________________________
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University of Bonn Klaus-J. Steffens
Formulation
Ibuprofen 92.0 %Cellulose Powder 3.0 %
GranulesStarch (Eurylon 7)Water
5.0 %14.0 %
Final Blend Magnesium Stearate 0.5 %
Sodium CarboxymethylStarch (Explotab) 5.0 %
Starch is completely gelatinizedTemperature: < 40 °CFinal Tablet contains 87.6 % of ibuprofen
Formulation of Ibuprofen Tablets with Starch as a Wet Binder___________________________________________________________
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University of Bonn Klaus-J. Steffens
Ibuprofen Tablets, Compression Profile____________________________________________________________
0,5
1
1,5
2
2,5
3
3,5
0 20 40 60 80 100 120 140 160 180 200
Compression Presssure (MPa)
Tens
ile S
treng
th (N
/mm
²)
Ibuprofen Granules: Bohle 28.09.2004+ 0.5% Mg-Stearate+ 5.0% Explotab
- P1200, 24 Eu19 Punch 9.0 mm, Radius 15 mm- Speed: 30 Rpm- Tablet Weigt: 200 mg, Filling Depth: 7 mm- Precompression:~10% of Maincompression
Disintegration > 20 min
Disintegration > 5 min
Disintegration > 1.5
Disintegration < 30
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University of Bonn Klaus-J. Steffens
1. Conclusion____________________________________________________________________
Especially modified starches deserves serious consideration
as binders in solid dosage forms wet granulation.
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University of Bonn Klaus-J. Steffens
Co-Processed Excipient, StarLac, 85% Lactose, 15% Corn Starch____________________________________________________________________
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University of Bonn Klaus-J. Steffens
StarLac, 85% Lactose, 15% Corn Starch (coprocessed)____________________________________________________________________
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University of Bonn Klaus-J. Steffens
Disintegration time (+1.0% Mg-stearate)
00' 00''
00' 30''
01' 00''
01' 30''
02' 00''
02' 30''
03' 00''
03' 30''
8 10 12 14 16 18 20 22
compression force [kN]
disi
nte
gra
tion
tim
e
Starlac corn starch + Flowlac
StarLac, Disintegration Time of Tablets versus Compression Force____________________________________________________________________
StarLac
PhysicalMixture
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University of Bonn Klaus-J. Steffens
00' 00''
00' 17''
00' 35''
00' 52''
01' 09''
01' 26''
01' 44''
02' 01''
02' 18''
02' 36''
02' 53''
0 20 40 60 80 100 120 140 160 180
Tablet Crushing Strength [N]
Dis
inte
grat
ion
Tim
e [s
]
StarLac 0,5% Mg-Stearat StarLac 0,1 Mg-Stearat%
Physikalische Mischung 0,5% Mg-Stearat Physikalische Mischung 0,1% Mg-Stearat
StarLac, 0.5 % Mg-StearateStarLac, 0.1 % Mg-Stearate
Physical Mixt., 0.5 % Mg-Stearate
Physical Mixt., 0.1 % Mg-Stearate
StarLac, Influence of Magnesium Stearate____________________________________________________________________
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University of Bonn Klaus-J. Steffens
StarLac, Orodispersible Tablets____________________________________________________________
Orodispersible tablets:
Tablets to be placed in the mouth
where they disperse rapidly before swallowing
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University of Bonn Klaus-J. Steffens
StarLac, Orodispersible Tablets, Measurement of Functionality (Roquette)____________________________________________________________
Tablet ist placed in a metal beaker
A piston (5 mm) presses on the Tablet ( 5 N)
2 ml water is added
Force versus time curve is measured)
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University of Bonn Klaus-J. Steffens
StarLac, Orodispersible Tablets____________________________________________________________
Porosity controlled: swelling and collapseViscosity controlled: continous melting
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University of Bonn Klaus-J. Steffens
StarLac, Orodispersible Tablets____________________________________________________________
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University of Bonn Klaus-J. Steffens
StarLac, Orodispersible Tablets____________________________________________________________
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University of Bonn Klaus-J. Steffens
Lycoat, Film-Former for Coated Tablets ____________________________________________________________
Lycoat:
Pea Starch with ideal amylose content
Hydroxypropylated to avoid starch retrogradation
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University of Bonn Klaus-J. Steffens
Lycoat, Film Properties ____________________________________________________________
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University of Bonn Klaus-J. Steffens
Conclusions ____________________________________________________________
Starch, modified starches and starch derivates
deserves more attention regarding their outstanding
functionalities beyound their classical usage as
binder and disintegrant in pharmaceutical preparations.