A Seminar onA Seminar onCO-PROCESSED EXCIPIENTCO-PROCESSED EXCIPIENT

Noida Institute of Engineering and Technology,Pharmacy Institute

Presented by Pratik Swarup Das

M.Pharm(Pharmaceutics),1st yr

Co-processing

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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.

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Properties

Improved Flow Properties

Improved compressibility

Absence of chemical change

Reduced lubricant sensitivity

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Steps in Co-processing of Excipients

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Example Name Supplier Ingredients %

Ludipress BASF Lactose 96.5PVP 3.5

Starlac 100 Meggle α Lactose monohydrate

85

Maize Starch 15Advantose FS SPI Fructose 95

Starch 5Xylitab 200 Danisco Xylitol 98

SCMC 2

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Modified MCC-Name Supplier Ingredients %

Avicel®

HFEFMC MCC 90

Mannitol 10ProSolv® JRS MCC 98

Colloidal Silicon Dioxide

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Avicel® CE15 FMC MCC 85Guar gum 15

Avicel® DG FMC MCC 75DiCalcium Phosphate 25

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Advantages

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Provide a single excipient with multiple functionalities.

Better mouth feel and improved palatibility.

Removal of undesirable properties.

Improvement of organoleptic properties.

Conclusion

The concepts of advanced technologies have shown an

alternate path to obtain a new class of excipients known as

Co-processed excipients.

Their manufacturing is very simple with marginal cost of

production.

They serve as multipurpose excipients.

Provides a better option of Excipient selection to the growing

industries.

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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 2,41-47.11

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4. Aulton’s Michel E, The design and manufacture of medicine,churchill livingstone elsevier, third edition, 2007, 355-356

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