Offered
Parkville First semester 2008 (Day)
Synopsis
Excipients. Carbohydrates and lipids. Surfactants properties, cationic, anionic, non-ionic. Emulsifiers O/W, W/O, secondary. Thickeners, lubricants, humectants, preservatives, solubilizers, coatings. Organoleptics-colours, odours and flavours. Product types- formulation, preparation and stability of powders, compacts, solutions, suspensions, emulsions, foams, aerosols, semi-solids.
Objectives
Students will develop an:
- Understanding of product classes of different forms, general use of excipients in different classes of products, and the mechanisms of physical and chemical degradation of products.
- Ability to recognise the nature of excipients that will be required for different classes of product, and to predict stability problems based on the physico-chemical properties of the ingredients.
- Appreciation of the importance and of the possibilities of manipulating the properties of various classes of product by the choice of appropriate excipients.
Assessment
Examination (2.5 hours)
Prerequisites
VPS1022 Organic chemistry II and VPS1072 Physical chemistry II.