Making Your Own Baby Food
University of Maine Cooperative ExtensionBulletin #4309
With a little planning, and a blender, a fork, a strainer, a food mill or a baby food grinder, you can make foods for your baby at home. Homemade infant food may help cut food costs, and provide baby with food as nutritious, if not more nutritious, than store-bought baby foods. Making your own baby food will also help baby get used to foods the family eats.
Pureed fruits and vegetables can be prepared from fresh-cooked fruits and vegetables. Use the cooked fruits and vegetables without added salt, sugar or fat. Puree means to put food through a sieve or grinder to make the food into a liquid-like, smooth texture. Some foods, like ripe bananas, can be mashed or pureed with a fork and won’t need to be precooked. It may be necessary to add some fluid (formula, breast milk, water or cooking water) to other pureed food to make it the right consistency for your baby.
Canned or frozen fruits and vegetables may also be pureed and used. When using commercially processed canned or frozen fruits and vegetables, check the ingredient label. Make sure you are not adding extra sugar, salt and fat to your baby’s diet. Other unnecessary additives may also be in canned or frozen foods.
Homemade infant food may help cut food costs, and provide baby with food as nutritious, if not more nutritious, than store-bought baby foods.
Some commonly home-prepared fruits for babies are ripe mashed bananas, and pureed bananas and applesauce. Dried prunes that have been cooked and pureed are another food for baby. Fresh pears or peaches in season may also be soft-cooked and pureed. Fresh vegetables that can be home prepared and pureed include potato, winter squash, sweet potato, peas, asparagus, and green or wax beans.
Later, when baby is between 8 months through 11 months, table food can be added to her diet. By that time, your baby will be able to move her tongue from side to side, and will have begun to spoon feed herself with your help. She’ll also start chewing with her new teeth, and feed herself with her fingers. With your help, she will also drink from a cup.
At this stage, try feeding mashed or diced fruit, soft cooked or mashed vegetables; mashed, cooked egg yolk; strained meats or poultry; mashed, cooked dry beans and peas; cottage cheese or cheese cubes; sliced bread; crackers; and juice in a cup.
Tips for Making Homemade Baby Food
Work under the most sanitary conditions possible.
Wash your hands with hot water and soap, scrub, rinse and dry with clean towel before fixing your baby’s food, before feeding your baby, and after changing your baby’s diapers.
Scrub all working surfaces with soap and hot water.
Scrub all equipment with soap and hot water, and rinse well.
Prepare fresh fruits or vegetables by scrubbing, paring or peeling, and removing seeds.
Prepare meats by removing all bones, skin, connective tissue, gristle and fat.
Cook foods, when necessary, boiling them in a small, covered saucepan with a small amount of water until tender. The amount of water is important — the less water used, the more nutrients stay in the food.
Puree food using a blender, food processor, baby food grinder, spoon or fork. Grind up tough foods. Cut food into small pieces or thin slices. Take out seeds and pits from fruit.
Test for smoothness by rubbing a small amount of food between your fingers. Add a liquid such as formula, water or fruit juice to achieve a desired consistency.
If pureed food is not being used right away, refrigerate quickly.
To freeze: pour cooled, pureed food into a paper cupcake liner or a section of a clean ice cube tray, and cover with foil. When frozen solid, store cubes in a freezer container in the freezer in a freezer bag or box.
Reheat frozen cube in a heat-resistant container in a pan of hot water.
When cooking foods for the family, remember to separate the baby’s portion before adding seasoning or spices. Babies need very little, if any, added salt or sugar.
Q: Should I avoid certain foods if I make my own baby food?
A: High-nitrate vegetables, such as beets, broccoli, cabbage, carrots, celery, collard greens, lettuce, spinach and turnips, should not be fed to babies in large quantities. The naturally occurring nitrates in these vegetables can change to nitrites, which bind iron in the blood and make it difficult to carry oxygen. This can make it hard to breathe and cause the skin to become blue. Limit the serving size of these vegetables to one to two tablespoons per feeding.
Thawing and Warming Baby’s Food
Here are some suggestions on thawing and warming food for your baby. Frozen food can be thawed in the refrigerator or the microwave oven on the defrost setting. But remember, food that has been thawed should never be refrozen.
Stove Method: To warm food, place it directly in a saucepan and slowly warm over low heat, stirring often. Stir and test temperature of food before feeding it to your baby.
Microwave Method: Microwave ovens heat foods unevenly and cause hot spots. There may be hot spots even if the food feels cool to you. It is important to stir food well to prevent burns to you or your baby. Here are some other tips:
Cover dish with a microwave-safe cover, not plastic wrap.
Stir food and turn the dish often during the heating process.
Allow food to sit for a few minutes; stir well and test temperature before feeding your baby.
It is not recommended to heat pureed meats in the microwave. Hot spots in the meat could seriously burn your baby.
For other foods, heat food in a microwave-safe dish or an opened baby-food jar.
Equipment Needed to Make Baby Food
Sieve/strainer: It should have a small mesh. You can press foods through it with the back of a spoon. It can be used for juices, soft fruits and vegetables, but not meats.
Spoon, forks and potato masher: Use these to mash soft foods, such as most canned fruits, egg yolks, bananas and potatoes, to the right consistency.
Food mills or grinders: You may already have a food mill in your canning supplies, but if you don’t, they are available in stores that sell kitchen supplies. The smaller size baby food mill is similar to the larger version. They can be purchased in the baby section of department stores. It can be used at home or when traveling. The larger mills and grinders are useful when preparing soft meats and both can be used for cooked fruits, vegetables and soft fresh fruits.
Blenders: Your blender can come in handy to prepare food for the baby. Food items cooked for the family can be blended smooth for baby or to freeze for later. Hand-held blenders are useful pieces of equipment that you may want to consider.
Plastic ice cube trays: Use trays for freezing extra food that you prepare. After the food is frozen, remove the cubes and store in a container designed for freezing.
Pureed Baby Food Recipes
Pureed Fruit Delight
1/2 cup freshly cooked or home-canned fruits, or cooked dried prunes (without sugar) (Use apples, pears, peaches, nectarines, apricots or prunes)2-4 teaspoons liquid (water, unsweetened fruit juice—not citrus—or formula)
Remove skin and seeds. Press through a sieve, or put ingredients in food mill or blender and puree until smooth. Serve or freeze. Freeze no longer than 1 month.
Applesauce Deluxe
1 medium apple4 tablespoons pineapple juice
Peel, quarter and core apple. Cook with pineapple juice until soft. Blend until smooth in texture.
Bananas Plain and Simple
Ripe bananas may be pureed or mashed and fed to your baby directly.
Yummy Fresh Fruit
3/4 cup ripe fruit (uncooked peaches, nectarines, pears or apricots) without sugar1 tablespoon unsweetened fruit juice (not citrus)
Remove skin and seeds. Puree ingredients in baby food mill or blender until smooth. Serve or freeze. Freeze no longer than 1 month.
Vegetable Medley
1/2 cup cooked fresh, frozen or canned vegetables (potato, sweet potato, green beans, peas, carrots, yellow squash), without salt added2-4 tablespoons cooking liquid, formula or water
Cook fresh vegetables or use frozen or canned vegetables without salt or seasoning. (Read labels for ingredients.) Press vegetable chunks through a sieve or baby food mill. Thin with cooking liquid or formula to eating consistency. Or put cooked vegetables and liquid in a blender and puree until smooth. Serve or freeze. Freeze no longer than 1 month.
Note: After the individual vegetables have been fed several times, some good combinations are: potatoes and carrots, potatoes and green beans, carrots and peas.
Simple Strained Meat or Poultry (for babies over 8 months)
1/2 cup cooked meat (small pieces of lean chicken, beef, turkey or pork)2-4 tablespoons meat broth or formula
Cook lean meat (fat, skin and connective tissue removed) over low heat in a small amount of water. Puree meat and liquid until smooth. Serve or freeze. Freeze no longer than one month.
Egg Yolk Puree (for babies over 8 months)
Cook one egg in simmering water 15 to 20 minutes. Remove shell. Remove yolk and mash with 1 tablespoon of formula or water until smooth. Serve or freeze. Freeze no longer than 1 month.
Note: Use only the yolk. Avoid feeding egg whites until 1 year to avoid problems with allergies. Use the extra egg white in the family’s casseroles, salads or sandwiches.
Your Choice Combo Dish(for babies over 8 months)
1 cup cooked, cubed or diced meat (cut off fat) 1/2 cup cooked rice, potato, noodles or macaroni 2/3 cup cooked, diced vegetables3/4 to 1 cup liquid (formula, broth or water)
Combine and blend until smooth. Serve or freeze in serving-size containers. If frozen, use within 1 month.
Note: If you prepare combination dishes, use them only after you have fed the individual food several times.
Creamy Custard(for babies over 1 year)
3 egg yolks 2 tablespoons sugar2 cups milk, warmed
Mix egg yolks and sugar. Stir in milk and mix well. Cook over low heat, stirring constantly, until mixture coats the spoon. Refrigerate. Use within 2 to 3 days
Tuesday, February 10, 2009
Compressed Tablet Rapidly Disintegrating in the Oral Cavity
Preparation and Evaluation of a Compressed Tablet Rapidly Disintegrating in the Oral Cavity
In order to make a compressed tablet which can rapidly disintegrate in the oral cavity, microcrystalline cellulose and low-substituted hydroxypropylcellulose were used as disintegrants, and ethenzamide and ascorbic acid were chosen as poorly and easily water soluble model drugs, respectively.The mixture of microcrystalline cellulose and low-substituted hydroxypropylcellulose was compressed at 100-500 kgf in the absence of an active ingredient. The properties of these tablets, such as hardness, porosity, the time required for complete wetting of a tested tablet (wetting time), water uptake and disintegration time determined by a new disintegration apparatus, were investigated to elucidate the wetting and disintegration characteristics of these tablets. When the MCC/L-HPC ratio was in the range of 8 : 2 to 9 : 1,the shortest disintegration time was observed. The disintegration of tablets containing ethenzamide or ascorbic acid was examined next. Tablet disintegration time in the oral cavity was also tested, and good correlation between the disintegration behaviors in vitro and in the oral cavity was recognized.
In order to make a compressed tablet which can rapidly disintegrate in the oral cavity, microcrystalline cellulose and low-substituted hydroxypropylcellulose were used as disintegrants, and ethenzamide and ascorbic acid were chosen as poorly and easily water soluble model drugs, respectively.The mixture of microcrystalline cellulose and low-substituted hydroxypropylcellulose was compressed at 100-500 kgf in the absence of an active ingredient. The properties of these tablets, such as hardness, porosity, the time required for complete wetting of a tested tablet (wetting time), water uptake and disintegration time determined by a new disintegration apparatus, were investigated to elucidate the wetting and disintegration characteristics of these tablets. When the MCC/L-HPC ratio was in the range of 8 : 2 to 9 : 1,the shortest disintegration time was observed. The disintegration of tablets containing ethenzamide or ascorbic acid was examined next. Tablet disintegration time in the oral cavity was also tested, and good correlation between the disintegration behaviors in vitro and in the oral cavity was recognized.
Ranitidine effervescent tablets
Description:
BACKGROUND OF THE INVENTION
The present invention relates to effervescent ranitidine formulations. More particularly, the present invention relates to a composition, preferably a tablet, containing ranitidine base or ranitidine hydrochloride as the active ingredient, and an effervescent couple. The effervescent couple comprises disodium citrate and sodium bicarbonate. Upon placing the ranitidine tablet in water, a pleasantly flavored ranitidine-containing liquid is produced which is suitable for oral administration.
Ranitidine is generally available as its physiologically acceptable salt, more specifically, Form 2 ranitidine hydrochloride, as uncoated or film coated tablets for oral use. It is also available in the form of a syrup for oral administration. The syrup contains flavorants which mask the unpleasant taste of ranitidine.
It is desirable to make ranitidine available as an effervescent composition, particularly as an effervescent tablet since such a tablet provides many of the advantages of both a tablet and a liquid formulation. Among the benefits of an effervescent tablet are the following:
a. A palatable liquid dosage form is provided as an alternative to the solid form.
b. An effervescent formulation is useful for patients who need or prefer to take a liquid formulation, particularly elderly patients and those with dysphagia.
c. Since a liquid formulation is more palatable than solid dosage form, it is more acceptable to patients and results in greater adherence to the prescribed therapy regimen.
d. A liquid containing the effervescent formulation provides an immediate and sustained increase in intragastric pH. The effervescent mixture also provides an immediate transient increase in pH of the oesophagus and stomach. This buffering action provides immediate relief, yet there is no rebound in acid secretion because ranitidine blocks the H 2 -receptors. This property is especially useful in dyspepsia and NSAID induced gastritis.
e. An effervescent formulation provides the stability of a dry formulation, yet is easily convertible into liquid form.
In general, an effervescent composition contains, in addition to the active ingredient, an effervescent couple comprising a physiologically acceptable acid source (such as citric acid, tartaric acid, or fumaric acid), and a source of carbon dioxide (such as sodium/potassium carbonate/bicarbonate).
SUMMARY AND DETAILED DESCRIPTION OF THE INVENTION
In accordance with the present invention, an effervescent composition for oral use in the treatment of a condition mediated through histamine H 2 receptors is provided comprising a therapeutically effective amount of ranitidine or a physiologically acceptable salt thereof, about 25% to 70% by weight of disodium citrate, and about 20% to 50% by weight of sodium bicarbonate. Optionally, the effervescent composition may also contain about 0.5 to about 25% by weight of fumaric acid. The effervescent composition may be formulated as a powder, as granules, or as a tablet by conventional techniques. Upon placing the effervescent composition in water, a palatable liquid suitable for oral administration to a patient is obtained.
The active ingredient may be either ranitidine in its free base form, or its physiologically acceptable salts, such as ranitidine hydrochloride (Form 1 or Form 2). Desirably, the effervescent composition contains a dose of 50 to 600 mg of ranitidine per unit, wherein the dose of ranitidine is expressed as the equivalent weight of the free base in said effervescent composition.
Disodium citrate is the preferred acid source in the effervescent composition in an amount ranging from about 25% to about 70%, preferably 40 to 70%, by weight of the effervescent composition. Pharmaceutical grade disodium citrate is widely available and has a recognized monograph in the British Pharmacopoeia. Monoalkali metal and trialkali metal citrates are avoided in the effervescent couple of the present invention.
The carbon dioxide source in the inventive effervescent composition is sodium bicarbonate. Sodium bicarbonate is compatible with disodium citrate.
In a preferred embodiment of the invention, the effervescent composition further contains about 2-10% w/w of glycine. Glycine is an amino acid which, in combination with disodium citrate, results in faster effervescence of the composition, especially when it is produced in tablet form. When disodium citrate is present in an effervescent tablet in accordance with the present Invention, the tablet becomes engulfed by bubbles of carbon dioxide, thus lowering the effective density of the tablet. This causes the tablet to float to the surface of the liquid and reduces the surface area in contact with the liquid. Thus, the overall effervescence time of the tablet may be increased to unacceptable levels. Surprisingly, it has been found that when glycine is present in the effervescent tablet, this phenomenon is prevented and the tablet remains below the surface of the liquid at all times. The contact area of the effervescent tablet is therefore maximized and the time for complete effervescence is reduced.
For example, it has been observed that the disintegration time for ranitidine effervescent tablets made in accordance with the present invention but without glycine is 4-6 minutes. However, when glycine in amounts of 2-10% w/w are incorporated into the tablets, disintegration times of 100-150 seconds are observed.
In place of glycine, other amino acids, such as sarcosine, alanine, taurine, and glutamic acid, alone or in combination, may also be used. However, glycine is preferred because of its superior taste-masking capability.
In addition to the ingredients mentioned above, other excipients may also be incorporated into the effervescent composition. For example, a conventional binding agent, such as polyvinylpyrrolidone (PVP) in an amount of about 1-4% w/w, or hydroxypropyl methyl cellulose (HPMC) of low viscosity in an amount of about 0.2 to 3.0% w/w may also be included. Conventional sweetening agents, such as sodium saccharin, aspartame, or sodium cyclamate may also be included in an amount of about 0.25-1.5% w/w. Conventional flavoring agents, such as peppermint, cola, cherry, apricot, lemon-lime or combinations thereof may be included in an amount of about 0.5-2.0% w/w. In addition, a conventional lubricant, such as simethicone (0.05-0.5% w/w), or sodium benzoate (0.5-4.0% w/w), polyethylene glycols (0.1-5.0% w/w), or their combinations may be included.
The effervescent composition is prepared by mixing disodium citrate, sodium bicarbonate, glycine, and any other excipients. The mixture thus obtained is formed into granules by conventional granulating techniques using ethyl alcohol, isopropyl alcohol, and water, or combinations thereof, as the granulating fluid. The granules are dried and then blended with ranitidine base or its hydrochloride salt. The blended granules may be used as such or may be formed into tablets by conventional tabletting techniques.
It is important that the final product have a high degree of stability. Ranitidine and its salt are unstable in the presence of moisture and elevated temperature. When ranitidine is granulated along with the other excipients, and then subjected to a drying cycle, it is likely to give stability problems. Therefore, in accordance with the present invention, effervescent granules comprising disodium citrate, sodium bicarbonate, a binding agent and one or more of the other excipients, such as a sweetener or glycine, are first formed into effervescent granules and then dried. These granules have a moisture content of less than 0.25% w/w. The granules are then blended with ranitidine and the remaining excipients, and afterwards compressed into tablets, if desired. This process provides excellent stability, since ranitidine is not exposed to the rigors of moisture and heat during granulation and drying.
The final product is then packed in aluminum foil to prevent exposure to atmospheric humidity and temperature. This ensures that the product will remain stable until utilized by the consumer.
In place of disodium citrate as the sole acid source, the acid source may comprise disodium citrate in combination with a weak edible organic acid, such as fumaric acid. The fumaric acid may be present in the effervescent composition in an amount ranging from about 0.5% to about 25%, preferably from about 3% to about 15% by weight, of the weight of the effervescent composition. Alternatively, the fumaric acid may be present in an amount ranging from about 5% to about 50% by weight of the weight of the disodium citrate. The fumaric acid is added to the composition and granulated with inactive ingredients such that they form an intragranular component. The active ingredient along with any remaining inactive ingredients are then blended with the granulated component to form the effervescent composition which may then be tabletted.
The present invention will now be illustrated by the following examples, wherein ranitidine hydrochloride is the active ingredient in the effervescent compositions of Examples 1-6, while ranitidine free base is the active ingredient in the effervescent composition of Example 7.
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Ingredients mg/3.6 gm tablet
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Disodium citrate 2148.0 Sodium Bicarbonate 1100.0 Sodium Saccharin 30.0 Polyvinylpyrrolidone 72.0 Rantidine Hydrochloride* 167.5 Peppermint flavor 36.0 Simethicone 4.5 Sodium Benzoate 42.0 Ethyl alcohol for granulation q.s.
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*equivalent to 150 mg free base
Disodium citrate, sodium bicarbonate, and sodium saccharin, in the amounts shown above, were mixed together and granulated with polyvinylpyrrolidone in ethyl alcohol, The granules were dried in a tray drier or in a fluid bed drier. Ranitidine hydrochloride was thoroughly mixed with the dried granules. The resulting material is further mixed with peppermint flavor, simethicone, and sodium benzoate as indicated above. The granulated blend is then compressed into 150 mg per unit dose tablets using 25 mm toolings.
EXAMPLE 2
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Ingredients mg/3.6 gm tablet
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Disodium citrate 1744.0 Sodium Bicarbonate 1150.0 Sodium Saccharin 30.0 Polyvinylpyrrolidone 72.0 Rantidine Hydrochloride* 167.5 Glycine 360.0 Peppermint flavor 36.0 Simethicone 4.5 Sodium Benzoate 36.0 Ethyl alcohol for granulation q.s.
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*equivalent to 150 mg free base
Tablets with the ingredients shown above were prepared in the same manner as in Example 1. Glycine was added after the addition of ranitidine hydrochloride to the effervescent granules. The other excipients were added after the addition of glycine.
In preparing the granules, water and isopropyl alcohol were used as the granulating fluid in place of the ethyl alcohol of Example 1. Various combinations of the three solvents may also be used. In such cases, polyvinylpyrrolidone is dry mixed with disodium citrate, sodium bicarbonate, and sodium saccharin. The mixture is then granulated in the indicated solvent system.
EXAMPLE 3
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Ingredients mg/3.6 gm tablet
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Disodium citrate 2053.0 Sodium Bicarbonate 1050.0 Sodium Saccharin 30.0 Polyvinylpyrrolidone 72.0 Rantidine Hydrochloride* 167.5 Glycine 145.0 Peppermint flavor 36.0 Simethicone 4.5 Sodium Benzoate 42.0 Ethyl alcohol for granulation q.s.
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*equivalent to 150 mg free base
Effervescent tablets containing ranitidine with the ingredients indicated above were prepared as described in connection with Example 2.
EXAMPLE 4
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Ingredients mg/3.6 gm tablet
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Disodium citrate 2053.0 Sodium Bicarbonate 1050.0 Sodium Saccharin 30.0 Polyvinylpyrrolidone 72.0 Rantidine Hydrochloride* 167.5 Glycine 145.0 Flavor powder** 36.0 Simethicone 4.5 Sodium Benzoate 42.0 Ethyl alcohol for granulation q.s.
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*equivalent to 150 mg free base **each of the following flavor powders were used separately: cola, cherry apricot, lemonlime
Effervescent tablets containing ranitidine with the ingredients indicated above were prepared as described in connection with Example 3.
EXAMPLE 5
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Ingredients mg/3.6 gm tablet
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Disodium citrate 2080.0 Sodium Bicarbonate 1070.0 Sodium Saccharin 30.0 Hydroxypropyl Methyl Cellulose 25.0 Rantidine Hydrochloride* 167.5 Glycine 145.0 Peppermint flavor 36.0 Simethicone 4.5 Sodium Benzoate 42.0 Ethyl alcohol for granulation q.s.
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*equivalent to 150 mg free base
Disodium citrate, sodium bicarbonate, sodium saccharin and hydroxypropyl methyl cellulose in the amounts shown above were mixed together and granulated using ethyl alcohol. The granules were dried. Ranitidine hydrochloride was thoroughly mixed with the dried granules. The resulting material was further mixed with glycine and with the remainder of the excipients. The granulated blend was then compressed into tablets using 25 mm tooling.
In Examples 1-5 above, in place of sodium saccharin, sodium cyclamate (15-150 mg) or aspartame (15-75 mg), or combinations thereof may be used as the sweetener.
EXAMPLE 6
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Ingredients mg/3.6 gm tablet
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Disodium citrate 1659.0 Fumaric acid 450.0 Sodium bicarbonate 1000.0 Sodium saccharin 30.0 Polyvinylpyrrolidone 72.0 Rantidine hydrochloride* 167.50 Glycine 145.0 Peppermint flavor 36.0 Simethicone 4.5 Sodium benzoate 36.0 Ethyl alcohol for granulation Q.S.
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*equivalent to 150 mg free base
Disodium citrate, fumaric acid, sodium bicarbonate, sodium saccharin, and polyvinyl pyrrolidone in the amounts shown above were mixed together and granulated using ethyl alcohol. The granules were dried. These granules were mixed with the rest of the ingredients and were compressed into tablets using 25 mm tooling.
EXAMPLE 7
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Ingredients mg/3.6 gm tablet
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Disodium citrate 2092.0 Sodium Bicarbonate 1000.0 Sodium Saccharin 30.0 Polyvinylpyrrolidone 72.0 Rantidine (free base) 150.0 Glycine 145.0 Peppermint flavor 36.0 Simethicone 5.0 Sodium Benzoate 70.0 Ethyl alcohol for granulation q.s.
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Effervescent tablets containing ranitidine free base and the other ingredients indicated above were prepared. The method used to prepare such tablets was the same as described in connection with Example 2.
While the invention has been described by reference to specific embodiments, this was for purposes of illustration only. Numerous alternative embodiments will be apparent to those skilled in the art and are considered to be part of the invention.
BACKGROUND OF THE INVENTION
The present invention relates to effervescent ranitidine formulations. More particularly, the present invention relates to a composition, preferably a tablet, containing ranitidine base or ranitidine hydrochloride as the active ingredient, and an effervescent couple. The effervescent couple comprises disodium citrate and sodium bicarbonate. Upon placing the ranitidine tablet in water, a pleasantly flavored ranitidine-containing liquid is produced which is suitable for oral administration.
Ranitidine is generally available as its physiologically acceptable salt, more specifically, Form 2 ranitidine hydrochloride, as uncoated or film coated tablets for oral use. It is also available in the form of a syrup for oral administration. The syrup contains flavorants which mask the unpleasant taste of ranitidine.
It is desirable to make ranitidine available as an effervescent composition, particularly as an effervescent tablet since such a tablet provides many of the advantages of both a tablet and a liquid formulation. Among the benefits of an effervescent tablet are the following:
a. A palatable liquid dosage form is provided as an alternative to the solid form.
b. An effervescent formulation is useful for patients who need or prefer to take a liquid formulation, particularly elderly patients and those with dysphagia.
c. Since a liquid formulation is more palatable than solid dosage form, it is more acceptable to patients and results in greater adherence to the prescribed therapy regimen.
d. A liquid containing the effervescent formulation provides an immediate and sustained increase in intragastric pH. The effervescent mixture also provides an immediate transient increase in pH of the oesophagus and stomach. This buffering action provides immediate relief, yet there is no rebound in acid secretion because ranitidine blocks the H 2 -receptors. This property is especially useful in dyspepsia and NSAID induced gastritis.
e. An effervescent formulation provides the stability of a dry formulation, yet is easily convertible into liquid form.
In general, an effervescent composition contains, in addition to the active ingredient, an effervescent couple comprising a physiologically acceptable acid source (such as citric acid, tartaric acid, or fumaric acid), and a source of carbon dioxide (such as sodium/potassium carbonate/bicarbonate).
SUMMARY AND DETAILED DESCRIPTION OF THE INVENTION
In accordance with the present invention, an effervescent composition for oral use in the treatment of a condition mediated through histamine H 2 receptors is provided comprising a therapeutically effective amount of ranitidine or a physiologically acceptable salt thereof, about 25% to 70% by weight of disodium citrate, and about 20% to 50% by weight of sodium bicarbonate. Optionally, the effervescent composition may also contain about 0.5 to about 25% by weight of fumaric acid. The effervescent composition may be formulated as a powder, as granules, or as a tablet by conventional techniques. Upon placing the effervescent composition in water, a palatable liquid suitable for oral administration to a patient is obtained.
The active ingredient may be either ranitidine in its free base form, or its physiologically acceptable salts, such as ranitidine hydrochloride (Form 1 or Form 2). Desirably, the effervescent composition contains a dose of 50 to 600 mg of ranitidine per unit, wherein the dose of ranitidine is expressed as the equivalent weight of the free base in said effervescent composition.
Disodium citrate is the preferred acid source in the effervescent composition in an amount ranging from about 25% to about 70%, preferably 40 to 70%, by weight of the effervescent composition. Pharmaceutical grade disodium citrate is widely available and has a recognized monograph in the British Pharmacopoeia. Monoalkali metal and trialkali metal citrates are avoided in the effervescent couple of the present invention.
The carbon dioxide source in the inventive effervescent composition is sodium bicarbonate. Sodium bicarbonate is compatible with disodium citrate.
In a preferred embodiment of the invention, the effervescent composition further contains about 2-10% w/w of glycine. Glycine is an amino acid which, in combination with disodium citrate, results in faster effervescence of the composition, especially when it is produced in tablet form. When disodium citrate is present in an effervescent tablet in accordance with the present Invention, the tablet becomes engulfed by bubbles of carbon dioxide, thus lowering the effective density of the tablet. This causes the tablet to float to the surface of the liquid and reduces the surface area in contact with the liquid. Thus, the overall effervescence time of the tablet may be increased to unacceptable levels. Surprisingly, it has been found that when glycine is present in the effervescent tablet, this phenomenon is prevented and the tablet remains below the surface of the liquid at all times. The contact area of the effervescent tablet is therefore maximized and the time for complete effervescence is reduced.
For example, it has been observed that the disintegration time for ranitidine effervescent tablets made in accordance with the present invention but without glycine is 4-6 minutes. However, when glycine in amounts of 2-10% w/w are incorporated into the tablets, disintegration times of 100-150 seconds are observed.
In place of glycine, other amino acids, such as sarcosine, alanine, taurine, and glutamic acid, alone or in combination, may also be used. However, glycine is preferred because of its superior taste-masking capability.
In addition to the ingredients mentioned above, other excipients may also be incorporated into the effervescent composition. For example, a conventional binding agent, such as polyvinylpyrrolidone (PVP) in an amount of about 1-4% w/w, or hydroxypropyl methyl cellulose (HPMC) of low viscosity in an amount of about 0.2 to 3.0% w/w may also be included. Conventional sweetening agents, such as sodium saccharin, aspartame, or sodium cyclamate may also be included in an amount of about 0.25-1.5% w/w. Conventional flavoring agents, such as peppermint, cola, cherry, apricot, lemon-lime or combinations thereof may be included in an amount of about 0.5-2.0% w/w. In addition, a conventional lubricant, such as simethicone (0.05-0.5% w/w), or sodium benzoate (0.5-4.0% w/w), polyethylene glycols (0.1-5.0% w/w), or their combinations may be included.
The effervescent composition is prepared by mixing disodium citrate, sodium bicarbonate, glycine, and any other excipients. The mixture thus obtained is formed into granules by conventional granulating techniques using ethyl alcohol, isopropyl alcohol, and water, or combinations thereof, as the granulating fluid. The granules are dried and then blended with ranitidine base or its hydrochloride salt. The blended granules may be used as such or may be formed into tablets by conventional tabletting techniques.
It is important that the final product have a high degree of stability. Ranitidine and its salt are unstable in the presence of moisture and elevated temperature. When ranitidine is granulated along with the other excipients, and then subjected to a drying cycle, it is likely to give stability problems. Therefore, in accordance with the present invention, effervescent granules comprising disodium citrate, sodium bicarbonate, a binding agent and one or more of the other excipients, such as a sweetener or glycine, are first formed into effervescent granules and then dried. These granules have a moisture content of less than 0.25% w/w. The granules are then blended with ranitidine and the remaining excipients, and afterwards compressed into tablets, if desired. This process provides excellent stability, since ranitidine is not exposed to the rigors of moisture and heat during granulation and drying.
The final product is then packed in aluminum foil to prevent exposure to atmospheric humidity and temperature. This ensures that the product will remain stable until utilized by the consumer.
In place of disodium citrate as the sole acid source, the acid source may comprise disodium citrate in combination with a weak edible organic acid, such as fumaric acid. The fumaric acid may be present in the effervescent composition in an amount ranging from about 0.5% to about 25%, preferably from about 3% to about 15% by weight, of the weight of the effervescent composition. Alternatively, the fumaric acid may be present in an amount ranging from about 5% to about 50% by weight of the weight of the disodium citrate. The fumaric acid is added to the composition and granulated with inactive ingredients such that they form an intragranular component. The active ingredient along with any remaining inactive ingredients are then blended with the granulated component to form the effervescent composition which may then be tabletted.
The present invention will now be illustrated by the following examples, wherein ranitidine hydrochloride is the active ingredient in the effervescent compositions of Examples 1-6, while ranitidine free base is the active ingredient in the effervescent composition of Example 7.
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Ingredients mg/3.6 gm tablet
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Disodium citrate 2148.0 Sodium Bicarbonate 1100.0 Sodium Saccharin 30.0 Polyvinylpyrrolidone 72.0 Rantidine Hydrochloride* 167.5 Peppermint flavor 36.0 Simethicone 4.5 Sodium Benzoate 42.0 Ethyl alcohol for granulation q.s.
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*equivalent to 150 mg free base
Disodium citrate, sodium bicarbonate, and sodium saccharin, in the amounts shown above, were mixed together and granulated with polyvinylpyrrolidone in ethyl alcohol, The granules were dried in a tray drier or in a fluid bed drier. Ranitidine hydrochloride was thoroughly mixed with the dried granules. The resulting material is further mixed with peppermint flavor, simethicone, and sodium benzoate as indicated above. The granulated blend is then compressed into 150 mg per unit dose tablets using 25 mm toolings.
EXAMPLE 2
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Ingredients mg/3.6 gm tablet
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Disodium citrate 1744.0 Sodium Bicarbonate 1150.0 Sodium Saccharin 30.0 Polyvinylpyrrolidone 72.0 Rantidine Hydrochloride* 167.5 Glycine 360.0 Peppermint flavor 36.0 Simethicone 4.5 Sodium Benzoate 36.0 Ethyl alcohol for granulation q.s.
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*equivalent to 150 mg free base
Tablets with the ingredients shown above were prepared in the same manner as in Example 1. Glycine was added after the addition of ranitidine hydrochloride to the effervescent granules. The other excipients were added after the addition of glycine.
In preparing the granules, water and isopropyl alcohol were used as the granulating fluid in place of the ethyl alcohol of Example 1. Various combinations of the three solvents may also be used. In such cases, polyvinylpyrrolidone is dry mixed with disodium citrate, sodium bicarbonate, and sodium saccharin. The mixture is then granulated in the indicated solvent system.
EXAMPLE 3
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Ingredients mg/3.6 gm tablet
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Disodium citrate 2053.0 Sodium Bicarbonate 1050.0 Sodium Saccharin 30.0 Polyvinylpyrrolidone 72.0 Rantidine Hydrochloride* 167.5 Glycine 145.0 Peppermint flavor 36.0 Simethicone 4.5 Sodium Benzoate 42.0 Ethyl alcohol for granulation q.s.
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*equivalent to 150 mg free base
Effervescent tablets containing ranitidine with the ingredients indicated above were prepared as described in connection with Example 2.
EXAMPLE 4
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Ingredients mg/3.6 gm tablet
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Disodium citrate 2053.0 Sodium Bicarbonate 1050.0 Sodium Saccharin 30.0 Polyvinylpyrrolidone 72.0 Rantidine Hydrochloride* 167.5 Glycine 145.0 Flavor powder** 36.0 Simethicone 4.5 Sodium Benzoate 42.0 Ethyl alcohol for granulation q.s.
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*equivalent to 150 mg free base **each of the following flavor powders were used separately: cola, cherry apricot, lemonlime
Effervescent tablets containing ranitidine with the ingredients indicated above were prepared as described in connection with Example 3.
EXAMPLE 5
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Ingredients mg/3.6 gm tablet
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Disodium citrate 2080.0 Sodium Bicarbonate 1070.0 Sodium Saccharin 30.0 Hydroxypropyl Methyl Cellulose 25.0 Rantidine Hydrochloride* 167.5 Glycine 145.0 Peppermint flavor 36.0 Simethicone 4.5 Sodium Benzoate 42.0 Ethyl alcohol for granulation q.s.
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*equivalent to 150 mg free base
Disodium citrate, sodium bicarbonate, sodium saccharin and hydroxypropyl methyl cellulose in the amounts shown above were mixed together and granulated using ethyl alcohol. The granules were dried. Ranitidine hydrochloride was thoroughly mixed with the dried granules. The resulting material was further mixed with glycine and with the remainder of the excipients. The granulated blend was then compressed into tablets using 25 mm tooling.
In Examples 1-5 above, in place of sodium saccharin, sodium cyclamate (15-150 mg) or aspartame (15-75 mg), or combinations thereof may be used as the sweetener.
EXAMPLE 6
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Ingredients mg/3.6 gm tablet
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Disodium citrate 1659.0 Fumaric acid 450.0 Sodium bicarbonate 1000.0 Sodium saccharin 30.0 Polyvinylpyrrolidone 72.0 Rantidine hydrochloride* 167.50 Glycine 145.0 Peppermint flavor 36.0 Simethicone 4.5 Sodium benzoate 36.0 Ethyl alcohol for granulation Q.S.
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*equivalent to 150 mg free base
Disodium citrate, fumaric acid, sodium bicarbonate, sodium saccharin, and polyvinyl pyrrolidone in the amounts shown above were mixed together and granulated using ethyl alcohol. The granules were dried. These granules were mixed with the rest of the ingredients and were compressed into tablets using 25 mm tooling.
EXAMPLE 7
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Ingredients mg/3.6 gm tablet
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Disodium citrate 2092.0 Sodium Bicarbonate 1000.0 Sodium Saccharin 30.0 Polyvinylpyrrolidone 72.0 Rantidine (free base) 150.0 Glycine 145.0 Peppermint flavor 36.0 Simethicone 5.0 Sodium Benzoate 70.0 Ethyl alcohol for granulation q.s.
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Effervescent tablets containing ranitidine free base and the other ingredients indicated above were prepared. The method used to prepare such tablets was the same as described in connection with Example 2.
While the invention has been described by reference to specific embodiments, this was for purposes of illustration only. Numerous alternative embodiments will be apparent to those skilled in the art and are considered to be part of the invention.
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