ASSESSMENT OF POWDER COHESIVENESS IN SPHERONIZATION STUDIES

The effect of water on the cohesiveness of lactose-Avicel and lactose- Emcocel powder formulations was studied. Rod penetration depth and pow er consumption methods were used to demonstrate the change in the cohe siveness pattern of the moistened powder mass. The results showed that the amount of water necessary for successful spheronization could be ascertained. The two brands of microcrystalline celluloses (MCC) showe d differences in their cohesive properties under wet massing and thus, in spheronization, adjustments must be made when one brand is substit uted with another.