This document summarizes a seminar presentation on co-processed excipients. It defines co-processing as interacting two or more excipients at the sub-particle level to provide functional synergies and mask undesirable properties. The goals of co-processing are to obtain an excipient with added value and cost-effectiveness. Co-processed excipients can improve flow, compressibility, solubility, and disintegration properties. Examples of co-processed excipients are provided along with their advantages such as multiple functionalities, better palatability, and removal of undesirable properties.

1. A Seminar onA Seminar on
CO-PROCESSED EXCIPIENTCO-PROCESSED EXCIPIENT
Noida Institute of Engineering and Technology,Pharmacy Institute
Presented by
Pratik Swarup Das
M.Pharm(Pharmaceutics),1st
yr

2. 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.

3. 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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4. Properties
 Improved Flow Properties
 Improved compressibility
 Absence of chemical change
 Reduced lubricant sensitivity
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5. Steps in Co-processing of Excipients
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7. 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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8. 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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9. 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.

10. 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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11. 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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