Development and Evaluation of Taste Masked Granular Formulation of Satranidazole by Melt Granulation Technique

Table 1

Composition of preliminary trial batches.

Ingredients	Batches			Role
	Trial 1	Trial 2	Trial 3
	Quantity in mg per dose
Satranidazole	300	300	300	Active ingredient
Glyceryl monostearate	600	—	—	Low melting point wax
Cetyl alcohol	—	—	600	Low melting point wax
Stearic acid	—	600	—	Low melting point wax
Eudragit EPO	100	100	100	Functional polymer
Starch 1500	200	200	200	Disintegrant
Magnesium oxide	70	70	70	Additive for taste masking
Mannitol	498	498	498	Diluent
Xylitol	42	42	42	Sweetener
Sodium carboxymethyl cellulose; (sodium CMC)	20	20	20	Disintegrant
Hydroxyllpropyl cellulose; (low substituted) HPC	80	80	80	Disintegrant
Vanilla	20	20	20	Flavorant
Aspartame	65	65	65	Sweetener
Magnesium stearate	5	5	5	Lubricant
In vitro taste evaluation by UV (μg/mL)	37.81	23.33	33.14	—

∗All the batches showed less than threshold value in in  vitro taste evaluation by UV.