1. A Seminar onA Seminar on
COPROCESSED EXCIPIENTCOPROCESSED EXCIPIENT
MVP’S COLLEGE OF PHARMACY,NASHIKMVP’S COLLEGE OF PHARMACY,NASHIK
Presented by Guided by
Mr. NITIN P.KANWALE Dr. D.V. DERLE
Department of Pharmaceutics

2. Content
 Definition
 Co-processing
 Need of Co-processed Excipients
 Methods of Preparation
 Advantages
 Evaluation Parameter
 Examples
 Multifunctional Excipients
 Conclusion
 References
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3. 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.
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4. 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.

5. 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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6. 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
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Method

7. Advantages
 Improved Flow Properties
 Improved compressibility
 Better dilution potential
 Fill weight variation
 Reduced lubricant sensitivity
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8. Evaluation Parameter
 Carr’s Index
 Hausner’s Ratio
 Angle of repose
 Particle Size Distribution
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9. 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
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10. Modified MCC-
Name Supplier Ingredients %
Avicel®
HFE
FMC 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
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11. 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.
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12. Steps in Co-processing of Multifunctional
Excipients-
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13. 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
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14. Name Ingredients Functions
Pharmatose®
DCL 40
Β-Lactose,
Lactitol
Good flowability, High
dilution potential, Low
water uptake
PanExcea®
MCC333G
HPMC, 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
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15. 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.
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16. References
1. 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.
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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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