FORMULATION AND EVALUATION OF CHOCOLATES CONTAINING GUAIFENESIN
*Lakshmi Prasanna J., Sudhakar Babu Ams, Revathi K., Srinivasreddy M., Ashok Kumar B. and Uday Kumar A.
A part from the dosage form, organoleptic properties of the drug need to be given is a serious thought during the manufacturing process. Improved patient compliance can be obtained by delivering active pharmaceutical ingredient in an attractive form which results in reduced rejection / psychological inhibition towards dosage forms. The main objective the present investigation is to design and evaluate guaifenesin in the form of chocolate so as to improve patient compliance with ease of administration by all age group of patients. In the present study guaifenensin chocolates were prepared by heat method using cocoa butter, normal butter, cocoa powder, milk powder, icing sugar and sodium benzoate. Prepared chocolates were evaluated for physical appearance, hardness, stability, drug content, melting point and drug release studies. Best formulations of cocoa butter and normal butter were then compared with marketed formulation. Type of butter used in the preparation did not influence much in the drug release pattern from the chocolate form. Chocolates prepared using normal butter gave linear drug release similar to the marketed formulation when compared to the chocolates prepared using cocoa butter. All the formulations were stable for a period of month and concentration of sugar played a role in the taste of chocolate and its acceptance. Guaiphenesin chocolates with satisfactory results were successfully prepared using cocoa butter and normal butter by heating method. It was concluded that chocolates of various drugs with desirable drug release pattern can be prepared to increase patient compliance of different age groups.
Keywords: Chocolate dosage form, Cocoa butter, Guaifenesin, Icing sugar, Organoleptic properties.
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