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Tablet Hisap 5
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Review
A REVIEW ON LOZENGES
Rachana Maheshwari, Vikas Jain*, Rehana ansari, S.c. Mahajan, Garvita joshi
A R T I C L E I N F O A B S T R A C T
BBB[1][1][2013]035-043
Jain et al________________________________________________________ISSN-2347-5447
BBB[1][1][2013]035-043
Jain et al________________________________________________________ISSN-2347-5447
include acacia, corn syrup, sugar syrup, contract as they cool. This is not required in
gelatin, polyvinyl-pyrrolidone, tragacanth case of chocolate as it does not shrink.7
and methylcellulose. Phaechamud and Tuntarawongsa
Lubricants- These are used to improve fabricated clotrimazole soft lozenges by
flow of final troche mixture and include molding method and evaluated the
magnesium stearate, calcium stearate, factors that affect the physical properties
stearic acid and PEG. of lozenge. They found that increasing
Colors- Water soluble and lakolene dyes. amounts of PEG1500, xanthan gum or
Flavors. xylitol increased the hardness of the
lozenge. And also disintegration time
Manufacturing was found to be increased on increasing
Direct compression- Ingredients can be amount of actives and hardness.8
throughly mixed and directly
compressed. Hard Candy Lozenges
Wet granulation- In this sugar is
pulverized by mechanical comminution Hard candy lozenges are mixtures of
to a fine powder (40-80mesh). sugar and other carbohydrates in an
Medicament is added and the mass is amorphous (noncrystalline) or glassy state.
blended mass. The blended is subjected They can also be regarded as solid syrups of
to granulation with sugar or corn syrup sugars. The moisture content and weight of
and screened through 2-8mesh screen. hard candy lozenge should be between, 0.5 to
This is followed by drying and milling to 1.5% and 1.5-4.5g respectively. These should
10-30mesh size. Flavor and lubricant are undergo a slow and uniform dissolution or
then added prior to the compression.2 erosion over 5-10min., and should not
disintegrate. The temperature requirements
Soft Lozenges for their preparation is usually high hence
heat labile materials cannot be incorporated in
Soft lozenges are either meant for them.2,6
chewing or for slow dissolution in mouth.
They can be made from PEG 1000 or 1450, Ingredients
chocolate or sugar-acacia base while some Bodying agent or base- This includes
soft lozenge formulations can also contain Corn syrup which is available on Baume
acacia and silica gel. Acacia is used to basis. A 43o Baume corn syrup is
provide texture and smoothness to the lozenge preferred in hard candy lozenges.
and silica gel is used as a suspending agent to Sweetening agent- It includes sucrose,
avoid settling of materials to the bottom of the dextrose, maltose, lactose.
mold cavity during the cooling. The Acidulents- These are added to candy
formulation requires heating process at about base to strengthen the flavor
50oC hence is only suitable to heat resistant characteristics of the finished product.
ingredients.6,7 Commonly used acids are citric, tartaric,
fumaric and malic acid.
Manufacturing Colors- FD & C colors, orange color
On the account of the soft texture of paste, red color cubes, etc.
these lozenges, they can be hand rolled and Flavors- It includes menthol, eucalyptus
then cut into pieces or the warm mass can be oil, spearmint, cherry flavor, etc.
poured into a plastic mold. Mold cavity
should be overfilled if PEG is used, as PEG's
BBB[1][1][2013]035-043
Jain et al________________________________________________________ISSN-2347-5447
BBB[1][1][2013]035-043
Jain et al________________________________________________________ISSN-2347-5447
BBB[1][1][2013]035-043
Jain et al________________________________________________________ISSN-2347-5447
BBB[1][1][2013]035-043
Jain et al________________________________________________________ISSN-2347-5447
BBB[1][1][2013]035-043
Jain et al________________________________________________________ISSN-2347-5447
BBB[1][1][2013]035-043