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8/10/2019 APT-Pilot Plant Techniques-Capsules & Liquid Orals
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PILOT PLANT SCALE-UP
TECHNIQUES FORCAPSULES AND LIQUID
ORALS
By: Praful Joshi
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Production considerations for
Capsules: Materials
Method of production
Filling equipment
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Materials: Gelatin
Plasticizers
Colorants
Opacifying agents
Preservative Water
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Plasticizer:
- Plasticizer used glycerin or sorbitol
- 5-10% is used in hard gelatin shell
- 10-15% is used in soft gelatin shell
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Colorants:
- Soluble dyes
- Insoluble dyes
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Opacifying Agents:
Titanium Dioxide (0.5%)
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Water:
Hot de-mineralized water is used in thepreparation of dipping solution.
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Method of production of Gelatin:
Type A:
By acid hydrolysis: exhibits isoelectric
point at pH 9.0
Firmness
Type B:
By alkaline hydrolysis: exhibits
isoelectric point at pH 4.7 Plasticity
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Method of production of Gelatin:
Mixture of both the types of gelatin is used for
capsule manufacturing process reason being
availability and cost considerations
Iron content in gelatin should not be more than
15ppm if greater than 15ppm then it reacts
with color, shell and product
Gelatin viscosity should be 38 +/- 2 mps
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Type A Acid Hydrolysis:
Pork skin
Washed
1%-5% HCl10-30 hours
Acid removed
hot water extraction
Filter and vacuum
concentrated
Cooled to solidify
Air dryMill to size
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Type B Alkaline Hydrolysis:
Method-1:
Dry bone or bone meal
Dicalcium phosphate and 5% HCl
10-15 days
10% Lime
4-8 weeks
Lime removal
pH adjustment
Hot water extraction
Filter
Vacuum concentration
Cooled to solidify
Air dry
Mill to size
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Type B Alkaline Hydrolysis:
Method-2:
Calf skin
Wash
10% Lime
6-12 weeks
Water wash
10-30 hours
Hot water extraction
Filter
Vacuumconcentration
Cooled to solidify
Air dry
Mill to size
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Manufacture of Hard Gelatin
Capsules:
FFS Technology (Form Fill Seal)
Dipping
Spinning
Drying
Stripping
Trimming
Joining
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Manufacturing of Hard Gelatin
Capsules:
Gelatin gel of
Controlled viscosity is taken
Pins dipped for a particular
period of time
Gel sticks to the pin
Pins are spun for uniform
distribution of gel
Pins passed through
Drying chamber
Gel solidifies and is stripped
(removed)
Gel trimmed to particular length
(Body and Cap)
Joining of cap to body
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Encapsulation of Hard gelatin
capsules:
To produce capsules on high speed equipment, theprocessed powder blend must have the proper particlesize distribution and bulk density required to promotegood flow characteristics and to result in the formation of
compacts of the right size and sufficient cohesiveness tobe filled in the capsules
Physical properties - Bulk density, powder flowcharacteristics
Chemical Properties - prolonged trials of many hoursusing multiple batches are required for a process can be
judged as acceptable for routine production The size and types of equipment may affect the
granulation properties
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Manufacture of Soft Gelatin
Capsules:
Gelatin gel gelatin + plasticizer + water
Maintained at a particular temperature to
remain as gel. 2 hoppers fill contents and gelatin
(high temperature (930C) molten state
flows easily)
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Manufacture of Soft Gelatin
Capsules:
After the contents are filled sealing of the
shells is done between 370C and 400C
Liquids should be filled at gravity at 350C Oils, suspensions and semisolids can be
encapsulated
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Size of Capsules:
20 minim oblong
16 minim oval
9 minim round
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Eli Lilly, Indianapolis, Indiana
Parke-Davis, Detroit, Michigan
Hofliger and Karg, Waiblingen, Stuttgart, Germany
mG2 Macchine Automatiche, Pianoro, Italy Fratelli Zanasi, Bologna, Italy
Cap-Fill Products, Ardmore, Pennsylvania
Dott Bonapace, Milano, Italy
Abbott Laboratories, North Chicago, Illinois Hoffmann-La Roche, Nutley, New Jersey
Filling equipments:
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Filling operations:
Empty capsules
Formulation
Finishing
Special Techniques Imprinting, Sealing,
Capsule locking
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Processing conditions:
Humidity and temperature should be controlled
during manufacturing and storage
High Humidity
swelling of capsule shells,dimension increases
Low Humidity shrinking of capsule shells,
brittle and dimension decreases
High temperature
degradation of capsuleshells
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Evaluation of Capsules:
Following are the tests that should be carried out
for evaluation of the capsules
Uniformity of weight
Content of the active ingredients in thecapsules
Disintegration Test
Dissolution Test
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Production considerations in
Liquid Orals:
Tank Selection
Mixing and Dispersion
Filtration and Clarification
Transfer and Filling
Preservative Evaluation
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Tank Selection:
Depends on size, shape, working capacityand construction
Material used for tank construction should
not affect physical or chemical stability Glass-lined tanks are not used possibility of
breakage and thus contaminating the product
Magnetic SS interiors are used since
particles resulting from abrasion can beextracted from the bulk liquid by in-linemagnets
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Tank Selection:
Adequate clean-up procedures
developed
Valve assembly to be examined forcomplete drainage
For viscous liquids and suspensions
flush bottom valves are used to avoiddead spots
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Filtration and Clarification:
Filtration an important parameter for
ensuring the clarity in the scale-up
products Pressurized filtration depending upon
the viscosity, volume and rate
requirements
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Transfer and Filling:
Filling important parameter in the
transfer of liquids from tank to tank and
into containers New batches should not be started until
the previous batches are completely
emptied from the tanks.
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Preservative Evaluation:
Preservative evaluation should be done in
addition to physical and chemical tests
Depending on the nature of the product and
degree of protection required carbon dioxide or
nitrogen can be overlaid during filling or
holding stages.
Bacteriological testing should be done, to knowif the concentration of preservative is to be
increased in the formulation
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References:
The Theory and Practice of Industrial Pharmacy2ndEdition by Lieberman and Lachman
Pharmaceutical Sciences by Remington
Pharmaceutical Sciences by Cooper
Pharmaceutical Sciences by Tucker and HayesPharmaceutical Sciences by Tucker andRednick
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Thank you
Seminar on Pilot Plant Scale-Up Techniques forCapsules and Liquid Orals By Praful Joshi
Faculty: Dr. Bijaya Ghosh