FUNCTIONALITY EVALUATION OF EXCIPIENTS MANUFACTURED BY DIFFERENT MANUFACTURERS
Abstract
Purpose: The main aim of this article is to develop an alternate source for excipients manufactured by
different manufacturers. Methods: Four different excipients were selected for this study and evaluated based on their
functional characteristics. Results: From the results obtained, the both vendors of the materials were showing
equivalent each other when we compared with the monograph specifications, analytical results and functionality
characteristics. Conclusion: Functionality evaluation of excipients were determined based on the specification
comparison, analytical results comparison and finally with functionality characteristics of excipients and their impact
on formulation.
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