NARESH GORANTLA M.Pharm., (Ph.D)

NARESH GORANTLA M.Pharm., (Ph.D) Assoc. Professor, Dept of Pharmaceutics, Balaji college of Pharmacy, Ananthapuramu

Capsules are of two types

"Capsules are solid dosage forms in which one or more medicaments are enclosed in a water soluble bio degradable shell made up of gelatin“ Capsules are of two types Hard gelatin capsules Soft gelatin capsules

Hard gelatin capsules

Hard gelatin capsules “Hard-shelled capsules, which are typically made using gelatin and contain dry, powdered ingredients” These are made in two halves: Lower-diameter "body" that is filled Then sealed using a higher- diameter "cap".

Soft Gelatin capsules

Soft Gelatin capsules Soft-shelled capsules, primarily used for oils and for active ingredients that are dissolved or suspended in oil.

Advantages:

Advantages: Neat and elegant in appearance. Tasteless shell to mask the unpleasant taste/odor of the drug. Commonly embossed or imprinted on their surface the manufacturer’s name and product code readily identified. The ready solubility of gelatin at gastric pH provides rapid release of medication in the stomach. Packaged and shipped by manufacturers at lower cost less breakage than liquid forms.

More stable and longer shelf life.

Disadvantages:

Disadvantages: 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.

Constituents of capsule shells

Constituents of capsule shells Constituents | Examples | Function Gelatin | Type A, Type B | Plasticizers | Glycerine USP, glycerol (85% & 98%) | Imparts softness, Elasticity & hardness Preservatives | Methyl paraben, Sorbic acid (0.2%) | Retard growth of microorganisms Solvents | Oils | Elegance Opacifying agents | Tio2(0.2-1.2%) | Minimize transparency Colours | Veg. colours,FD&C

D&C water soluble dyes, certified lakes | Gives pleasant appearance to the shells. Flavours | Ethyl vanillin(0.1-2%) | Good flavour Sugars | Sucrose( up to 5%) | Sweet taste Thickening agents | Methyl cellulose | Adjust viscosity of gelatin Water | |

TYPES OF GELATIN

Gelatin is heterogeneous product derived from hydrolytic extraction of animal's collagen. The sources of gelatin including animal bones, hide portions and frozen pork skin. TYPES OF GELATIN Type A – Derived from acid treated precursor and is manufactured mainly from pork skin. Type B – Derived from alkali treated precursor and is manufactured mainly from animal bones.

Preparation of Gelatin:

Preparation of Gelatin: