Co-Processed Excipients: An Integrated Study of Preparation, Characterization, and Pharmaceutical Applications in Tablets

Co-processed excipients, which physically mix two or more excipients without changing their chemical makeup, have become a popular way to improve tablet performance. This review examines the flowability, compressibility, disintegration time, and mechanical characteristics of many co-processed excipients utilized in tablet formulation. Studies on co-processed excipients, such as mannitol–chitin combinations, lactose-based excipients (Cellactose® 80,
CombiLac®, MicroceLac® 100, StarLac®), and xylitol–starch–crospovidone blends, show better tablet properties than physical mixes. The qualities of tablets are greatly influenced by
several manufacturing processes, such as direct compression, freeze drying, and wet granulation. All things considered, co-processed excipients improve tablet production effectiveness and product performance, assisting in the future development of multipurpose tablet excipients. Orally disintegrating tablets (ODTs) have drawn a lot of interest since they are simple to administer and increase patient compliance, particularly for those who have
swallowing issues. Making tablets with quick disintegration, strong mechanical properties, and palatable flavour is still difficult though.

Keywords: Co-processed adjuvant, Manihot esculenta starch, Cellactose®80, maltodextrin