Published on May 12, 2015
In Microencapsulation part 1, I discussed “hot melt encapsulation”. It is a very efficient process because the coating is applied at 100% solids as it is molten. Today’s blog, we will consider solution and suspension coating, and solvent coating.
Published on May 7, 2015
Microencapsulation is applying a coating to small particles to isolate the substrate. People might microencapsulate in order to mask a bitter or bad taste. Ingredients could be encapsulated in order to provide a barrier from other ingredients for example, to improve stability. Ingredients might be encapsulated to provide a specific temperature release (as in a baking application), or a pH release, or a sustained or modified release. All of these reasons for encapsulation could be accomplished at Watson Inc. using their expertise in fluid bed microencapsulation.
Published on Apr 30, 2015
Instantizing is a subset of agglomeration for the specific purpose of helping powders to mix better with a liquid. Smaller particles can tend to float on top of a liquid and not break the surface tension. By agglomerating, we are making the particles larger, and cause them not to float, but submerge into the water. Fluid bed processing can generate very porous granules, where the water wicks into their insides, causing them to sink and eventually dissolve.
Published on Apr 28, 2015
Agglomeration does many things for tablets. The first is it improves the flowability of the blend to be tableted. The better it flows, the more uniform the weight from tablet to tablet will be. Agglomeration can also improve the uniformity of the active ingredients you are looking to deliver in each tablet. In a multi component blend, segregation could be taking place as the blend is transferred.
Published on Apr 23, 2015
One of the critical characteristics often overlooked in processing is raw material particle size and morphology. A gram of a smaller particle has much more surface area than a gram of a larger particle. This amount of surface area affects the rate of solubility. Therefore the particle size can have an effect on taste, as well as the more obvious mouth feel.