capsule.ppt

CONTENTS
1.Introduction
2.Gelatin
3.Hard Gelatin Capsule (HGC)
4.Soft Gelatin Capsule (SGC)
5.Difference between HGC &
SGC
6.Capsule shell
7.Evaluation of capsules
12 July 2018

INTRODUCTION:
CAPSULES:
Capsules are solid dosage forms in which the drug
substance is enclosed within either a hard or soft soluble
shell, usually formed from gelatin.
The term capsule is derived from the Latin word capsula,
meaning a small container.
The medication may be a powder, a liquid or a semisolid
mass.
Capsules are usually intended to be administered orally by
swallowing them whole.
Occasionally, capsules may be administered rectally or
vaginally.
1

ADVANTAGES OF CAPSULES:
Capsules are tasteless, odorless and can
easily be administered.
Combination of powders we can use
There are attractive in appearance.
The drugs having un-pleasant odor and taste are
enclosed in a tasteless shell.
They can be filled quickly and conveniently.
Physician can change the dose and combination of
drug according to patient requirement.
They are economical.
They are easy to handle and carry.
The ready solubility of gelatin at gastric pH provides
rapid release of medication in the stomach.
Packaged and shipped by manufacturers
at lower cost. 3

DISADVANTAGES OF CAPSULES:
Capsules are not suitable for liquids that dissolve
gelatin, such as aqueous or hydro alcoholic solutions.
The concentrated solutions which require previous
dilution are unsuitable for capsules because if
administered as such lead to irritation into stomach.
Not useful for efflorescent or deliquescent materials.
Efflorescent cause capsules to soften & Deliquescent
may dry the capsule shell to brittleness.
4

*The largest size of the capsule is No: 000.
*The smallest size is No: 5.
*The standard shape of capsules is traditional,
symmetrical bullet shape.
5
SHAPES OF CAPSULE:

Size Volume in ml Size in mm
000 1.37 26.3
00 0.95 23.7
0 0.68 21.8
1 0.50 19.2
2 0.37 18.3
3 0.30 15.3
4 0.21 14.7
5 0.15 11.9
6
SIZE OF CAPSULE:

RAW MATERIALS:
1. Gelatin
2. FD & C and D & C colorant
3. Sugar
4. Water - 12 to 16 % (may vary depending on the storage
condition )
5. Sulfur dioxide (15%) - prevent decomposition during
manufacture
6. Colorants / Opacifying agent : There are two types
A) water soluble dyes – e.g. erythrosine
B) pigments – e.g. iron oxides , titanium dioxide 7

7. Preservatives: To prevent microbial growth during
manufacture.
8. Diluents: lactose, mannitol, sorbitol, starch, etc
9. Lubricants and Glidants : talc, magnesium stearate
& calcium stearate
10.Wetting agents: sodium lauryl sulphate
11.Disintegrants
8

GELATIN:
Gelatin is heterogeneous product derivedby hydrolytic
extraction of animal's collagen.
The sources of gelatins including
animal bones, hide portions and frozen
pork skin.
It is the major component of the capsule.
The reason for this is that gelatin possesses five basic
properties:
A- Non-toxic.
B- Soluble in biological fluids at body temperature.
C- It is a good film-forming material.
D- Solutions of high concentration, 40% w/v,
are mobile at 50°C.
E- A solution in water changes from a sol to a gel at
temperatures only a few degrees above ambient temp. 9

TYPES OF GELATIN:
There are two basic types of gelatin
1.TYPE - A
Derived from acid treated precursor that exhibits an iso
electric point at pH-9. It is manufactured mainly from pork
skin.
2.TYPE - B
Derived from alkali treated precursor that exhibits an iso
electric point at pH-4.7. It is manufactured mainly from
boliling skin, bones, ligament etc.

GENERAL CHARACTERISTICS OF GELATIN:
1 Bloom value;
Is a measurement of the gelling power and the strength of the
resulting gel.
Gelatin generally falls between 50 and
300 bloom strength.
2 Gelling power;
The key function of gelatin.
The gelling power varies depending on the grade of gelatin
Its measured in terms of bloom value. The higher the bloom
value, the greater the ability to forms gels.

3. Viscosity;
In general the higher the bloom, the greater the
viscosity.
Beef bone grades tend to have higher viscosity.
Viscosity is determined by measuring the flow time of a
6.67% solution of gelatin through a U-tube viscometer at
60 °C. Viscosity measurement is given in millipoise units
and varies between 20 and 70mps.
4.Foamability;
In general pigskin grades tend to have better foaming
properties.
Gelatin lowers the surface tension, allowing for the
incorporation of air, and stabilizes the foam once aerated.
Gelatin will also prevent crystal formation.
14

5. Melting point;
Lower melting point gelatins dissolve faster in the
mouth, therefore releasing the flavors more quickly for
an instant taste sensation.
Lower bloom grades tend to have lower melting
points.
6.Color and odor;
The gelatin should be as clear as possible in solution.
Clarity is measured using a turbidimeter .
The gelatin should be without odor.
7. pH
pH is measured using a pH meter on a 1% solution of
gelatin.
15

capsule.ppt

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capsule.ppt