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Granulation taste masking drug

Granulating the drug and coating with a taste-masking polymer. [Pg.1105]

Acetyltriethyl citrate is used to plasticize polymers in formulated pharmaceutical coatings. The coating applications include capsules, tablets, beads and granules for taste masking, immediate release, sustained-release and enteric formulations. It is also used in diffusion-controlled release drug... [Pg.12]

Hypromellose phthalate may be used alone or in combination with other soluble or insoluble binders in the preparation of granules with sustained drug-release properties the release rate is pH-dependent. Since hypromellose phthalate is tasteless and insoluble in saliva, it can also be used as a coating to mask the unpleasant taste of some tablet formulations. Hypromellose phthalate has also been co-precipitated with a poorly soluble drug to improve dissolution characteristics. [Pg.354]

The vast majority of salt forms are developed to enhance the aqueous solubihty of drug substances. In some cases, a salt may be preferred with reduced solubihty for use in suspension formulations where solubihty as low as possible is optimum to prevent Ostwald ripening, for taste masking or to prepare a sustained release product. Chlorpromazine is marketed as a tablet and syrup using the hydrochloride salt but the insoluble embonate salt is used in suspension formulations to extend the duration of achon and minimize taste problems. Occasionahy the selection of a salt with only modest aqueous solubihty may be more suitable for use in tablet products prepared by wet granulation. For example, prochlorperazine maleate is used in Stemehl tablets rather than the highly soluble mesylate salt. [Pg.754]

The main use of ethylcellulose in oral formulations is as a hydrophobic coating agent for tablets and granules. Ethylcellulose coatings are used to modify the release of a drug, to mask an unpleasant taste, or to improve the stability of a formulation for example, where granules are coated with ethylcellulose to inhibit oxidation. Modified-release tablet formulations mav also be produced using ethylcellulose as a matrix former. " ... [Pg.278]

Tablet cores may also be spray-coated with either aqueous or organic solutions of highly substituted low-viscosity grades of methylcellulose to mask an unpleasant taste or to modify the release of a drug by controlling the physical nature of the granules. Methylcellulose coats are also used for sealing tablet cores prior to sugar coating. Tablet cores may also be spray-coated with either aqueous or organic solutions of highly substituted low-viscosity grades of methylcellulose to mask an unpleasant taste or to modify the release of a drug by controlling the physical nature of the granules. Methylcellulose coats are also used for sealing tablet cores prior to sugar coating.
Tablets are a mixture of the drug substance and excipients that enable a homogeneous mixture of the drug to be made and then a solid tablet to be compressed from that mixture. Tablets are often film coated to mask taste and/or to give a consistent appearance. Water is often present in the excipients and can be used as part of the manufacturing process in wet granulation, often providing a medium for potential degradation on manufacture and storage. Tablets are a mixture of the drug substance and excipients that enable a homogeneous mixture of the drug to be made and then a solid tablet to be compressed from that mixture. Tablets are often film coated to mask taste and/or to give a consistent appearance. Water is often present in the excipients and can be used as part of the manufacturing process in wet granulation, often providing a medium for potential degradation on manufacture and storage.

See other pages where Granulation taste masking drug is mentioned: [Pg.262]    [Pg.54]    [Pg.255]    [Pg.999]    [Pg.1106]    [Pg.1106]    [Pg.1110]    [Pg.1111]    [Pg.1113]    [Pg.142]    [Pg.291]    [Pg.208]    [Pg.224]    [Pg.7]    [Pg.334]    [Pg.360]    [Pg.1017]    [Pg.1201]    [Pg.1731]    [Pg.4071]    [Pg.381]    [Pg.306]   
See also in sourсe #XX -- [ Pg.1106 ]




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Taste-masking

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