A COMPARISON OF THE LYOAVAILABILITY OF TH E ACTIVE INGREDIENT IN TABLETS OBTAINED WITH CLASSIC GRAINS AND WITH EXTRUDED SPHERONIZED GRAINS

Tablets obtained from grains prepared with an oscillating granulator a nd by axial extrusion followed by spheronization are compared Extrusio n/spheronization leads to an improvement in the rheological properties , and also in other properties, such as bulk density and porosity, tha t indicate the involvement of forces at the upper punch higher than th ose seen with classic grains to obtain the same tablet hardness. The r esult is a sustained-release form with the extruded/spheronized grains , the transport mode being of the non-Fickian type.