Development and Manufacture of Effervescent Tablets

Course Overview

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?

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 product
• Process Validation—challenges and pitfalls
• Scale up and Technology Transfer—mixing issues
• Routine manufacture

Bring your problems—don’t leave them at work!
There will be plenty of opportunity to discuss specific problems, in confidence if required.

Additional Resources
Online access to comprehensive publications including all relevant guidance will be provided as well as colour copies of all presentations and case studies.