Compaction Properties of Lactose Monohydrate Coprocessed with Gelatin and Mucin

Abstract

Abstract  
A novel excipient “Gelactomucin” was prepared by coprocessing lactose monohydrate with mucin and gelatin using the co-fusion method. The compaction properties were evaluated using the Heckel and Kawakita analyses. The tabletability, compressibility and compactibility plots were extrapolated. The study revealed that due to the method of coprocessing, particle size and shape influenced the compaction properties of the novel excipient leading to the coprocessed excipient (CE) having a faster onset of deformation 
due to its lower yield pressure (123.17 MN/m2). CE also showed superior compressibility, tabletability and compactibility (CTC) compared to the physical mix.