About this course Effervescent products present particular problems in manufacture, which result from their special requirements and particular utility. In this one day workshop led by two leading experts, the issues surrounding the development and manufacture of effervescent products are explored in depth including practical sessions.
Background
• What are the advantages and disadvantages of effervescent tablets?
• What are their particular requirements?
• Why do they present problems?
The course is designed for people working in formulation, process development or manufacturing with responsibility for the development, validation and manufacture of effervescent products. The content will complement that of the Tablet Formulation and Tablet Process Development courses which immediately precede it.
Course Programme
Try it!! The workshop...
Using a laboratory tablet machine and some simple equipment, we experiment with effervescence and develop some simple products.
Theory
• Effervescence systems. What are they and how to they achieve their objectives
• Uniformity – achieving and assessing uniformity in effervescent systems.
• Taste and taste masking
• ODTs
• Specific problems with effervescent products—mixing, lubrication, compression.
Practice. Effervescent products in Production.
• Engineering requirements for effervescent products
• Process Validation—challenges and pitfalls
• Scale up and Technology Transfer—mixing issues
• Routine manufacture
Background
• What are the advantages and disadvantages of effervescent tablets?
• What are their particular requirements?
• Why do they present problems?
The course is designed for people working in formulation, process development or manufacturing with responsibility for the development, validation and manufacture of effervescent products. The content will complement that of the Tablet Formulation and Tablet Process Development courses which immediately precede it.
Course Programme
Try it!! The workshop...
Using a laboratory tablet machine and some simple equipment, we experiment with effervescence and develop some simple products.
Theory
• Effervescence systems. What are they and how to they achieve their objectives
• Uniformity – achieving and assessing uniformity in effervescent systems.
• Taste and taste masking
• ODTs
• Specific problems with effervescent products—mixing, lubrication, compression.
Practice. Effervescent products in Production.
• Engineering requirements for effervescent products
• Process Validation—challenges and pitfalls
• Scale up and Technology Transfer—mixing issues
• Routine manufacture
