Orally Disintegrating Tablets Using Starch and Fructose - Pharmaceutical Technology

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Orally Disintegrating Tablets Using Starch and Fructose
The authors demonstrated that ODTs can be obtained by direct compression of a mixture of starch, fructose, and SMCC.

Pharmaceutical Technology
pp. 92-99


Increased concentration of the binder improved the compaction properties of the formulations. The use of SMCC allowed for more rapid disintegration times when compared with MCC. Moreover, because SMCC is less sensitive to the effect of lubricant, the SMCC-containing tablets are less friable and exhibit faster disintegration times. Among the different SMCC grades studied, the high average particle size and low bulk density, SMCC2 was the most effective tablet binder in terms of disintegration and friability. Fructose displayed superior flow characteristics and acceptable disintegration times at low tablet hardness. Furthermore, the use of fructose maintained good uniformity among tablet batches due to its good flow properties. Even though starch exhibited limited flow characteristics, it provided high porosity and rapid disintegration times at low, medium, and high tablet hardness. The mixture of fructose and starch displayed an optimal effect in terms of disintegration time, flow and tablet strength when combined in different ratios. The authors demonstrated that direct compression can be used in the manufacture of ODTs when SMCC was used in conjunction with a mixture of disintegrants that allowed for good flow, low friability and high tablet porosity.


Financial and material support for this work from Tate & Lyle Ingredients is gratefully acknowledged. Contribution of materials from JRS Pharma of Germany is also gratefully acknowledged.

Javier O. Morales is a graduate research assistant, Michelle Horng is an undergraduate research assistant, and Jason T. McConville* is an assistant professor at the University of Texas at Austin, College of Pharmacy, 1 University Station A1920, Austin, TX 78712, tel. 512.471.0942, fax 512.471.7474,
. Aubrey M. Gregg is a food technologist at Tate & Lyle Ingredients in Decatur, IL.

*To whom all correspondence should be addressed.

Submitted: Nov. 4, 2009. Accepted: Feb. 18, 2010.


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