Microcrystalline cellulose

PHARMACEUTICAL TECHNOLOGY
(POLYMERS)

1. MICROCRYSTALLINE CELLULOSE PRESENTED BY- RAKSHITA MISHRA B.PHARM. 3 RD YEAR DR. K.N. M. I. P. E. R

2. CONTENTS INTRODUCTION SYNONYMS STRUCTURE PROPERTIES METHOD OF PREPARATION STORAGE AND HANDLING PHARMACEUTICAL APPLICATION CONCLUSION

3. INTRODUCTION Microcrystalline cellulose  is a term for refined  wood pulp  and is used as a  texturizer , an  anti-caking agent , a  fat substitute , an  emulsifier , an extender, and a  bulking agent  in  food production .The most common form is used in  vitamin supplements  or tablets. It is also used in  plaque assays  for counting viruses, as an alternative to  carboxymethylcellulose . [2] A naturally occurring  polymer , it is composed of   glucose  units connected by a 1-4 beta glycosidic bond. These linear cellulose chains are bundled together as  microfibril   spiralled together in the walls of plant cell. Each microfibril exhibits a high degree of three-dimensional internal bonding resulting in a crystalline structure that is insoluble in water and resistant to reagents. There are, however, relatively weak segments of the microfibril with weaker internal bonding. These are called amorphous regions; some argue that they are more accurately called dislocations, because of the single-phase structure of microfibrils . The crystalline region is isolated to produce microcrystalline cellulose.

4. SYNONYM Cellulose gel MCC Hydroxycellulose Pyrocellulose

5. STRUCTURE

6. PROPERTIES

7. METHOD OF PREPARATION

8. STORAGE AND HANDLING

9. PHARMACEUTICAL APPLICATION Chemically, it is an inert substance, is not degraded during digestion and has no appreciable absorption . In large quantities it provides dietary bulk and may lead to a laxative effect . Microcrystalline cellulose is a commonly used excipient in the pharmaceutical industry. It has excellent compressibility properties and is used in solid dose forms, such as tablets . Tablets can be formed that are hard, but dissolve quickly

10. CONT.. It is also found in many processed food products, and may be used as an anti-caking agent, stabilizer, texture modifier, or suspending agent among other uses. 

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