Assessment of powder cohesiveness in spheronization studies

Abstract

The effect of water on the cohesiveness of lactose-Avicel and lactose-Emcocel powder formulations was studied. Rod penetration depth and power consumption methods were used to demonstrate the change in the cohesiveness 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) showed differences in their cohesive properties under wet massing and thus, in spheronization, adjustments must be made when one brand is substituted with another. © 1995.