evaluation of multifunctional co-processed excipient improvement of tableting performance

The excipient industry has been associated with the food industry. the food excipients industry products have helped in maintaining high safety practices. the emphasis on purity, regulation, safety, and standards of excipients has led to the formation of an international sector. the international pharmaceutical excipients council (ipec), which is a triplicate council, has presentations from europe, the united states, and japan to synchronize standard requirements concerning purity and functional testing. a new multifunctional co-processed excipient is presented in this study. the aim is to develop and improve tableting performance and produce cost-effective tablet dosage forms. for this study, three compendia excipients were selected as traditionally most frequently used excipients filler /carriers, combined with different proportions, which might lead to the formulation of a new product having better properties compared to the simple physical mixing of the component. macrolose were prepared with varying percentages of the three excipients (microcrystalline cellulose, lactose monohydrate, and sodium starch glycolate) to evaluate the effect of the optimized new co-processed excipient on the stability and physical properties of the final granulation mixture and the manufactured tablets.