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Taste Masking Acetaminophen Chewable Tablets Using Maltitol Plus Intense Sweetener Synergy Tuesday, September 13, 2016 Use of technologies to mask the bitterness of active pharmaceutical ingredients (API) is limited in paediatric formulations by a lack of safety data covering children, in comparison to...

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B-Cyclodextrins as a Solubilisation Tool for Insoluble APIs Monday, August 03, 2015 One of the main challenges in drug delivery is to guarantee bioavailability of active ingredients, especially when they are poorly soluble and/or with a limited gastrointestinal...

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Development of a Coated ODT Nutraceutical Formulation Thursday, May 07, 2015 Orally disintegrating tablets (ODTs) are getting more interesting delivery systems for the administration of active ingredients in the field of pharmaceuticals and nutraceuticals....

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Dilution Potential of PEARLITOL® Flash Formulated with Acetaminophen Wednesday, May 28, 2014 See how PEARLITOL® Flash allows the production of robust orodispersible tablets even at high dilution....

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Study of the Influence of the Lubricant Ratio on the Tabletting Properties of PEARLITOL® Flash Wednesday, May 28, 2014 PEARLITOL® Flash has been developed as a self-disintegrating mannitol compound for the formulation of ODTs by direct...

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Study of the Disintegrating Properties of PEARLITOL® Flash Wednesday, May 28, 2014 PEARLITOL® Flash is a compound of mannitol and starch, specially designed to disintegrate rapidly, providing a smooth texture without the addition of a superdisintegrant. In the present...

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Optimising Excipient Properties for ODT Formulation Monday, May 19, 2014 Compression forces and tablet hardness versus disintegration rate are key formulation factors. It's just a question of identifying the ODT excipient that would meet your requirements....

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NSAIDs Taste-Masking by New Maltodextrins (Kleptose Linecaps) Wednesday, March 12, 2014 API's undesirable taste is one of the most challenging parameters when addressing patient compliance for oral drug delivery...

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Electronic Taste Sensing System to Evaluate Taste-Masking Properties of Maltodextrins Wednesday, March 12, 2014 The aim of this study was to investigate the taste-masking capacity of different maltodextrin qualities compared with a known taste-masking substance by using an electronic taste sensing...

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Coating Heat-Sensitive Products at Ambient Temperature Thursday, February 21, 2013 See how LYCOAT® / ReadiLYCOAT® can be applied to your heat-sensitive ingredients or dosage forms at the same time as keeping the coating process short and providing an inert coating of...