Pharmaceutical Dosage Forms Laboratory Manual

PREPARATION #4: CHOCOLATE-BASED CALCIUM LOZENGES

I. Objectives:

1. Compare the different types of lozenge formula.

2. Know the other uses and methods of preparing lozenges.
3. Apply at least one process of preparing a lozenge formula (chocolate base
lozenges).

II. Materials:

Calcium carbonate (Food Grade) 250 mL beaker

Corn oil Evaporating dish
Chocolate bar Smallest size stirring rod
Ordinary size stirring rod
Silicone Chocolate Moulder

III. Discussion:

Lozenges are solid dosage forms that are intended to dissolve in the mouth slowly. This
dosage form is one of the more recent ways to deliver drugs systemically by releasing
the drug either buccally or sublingually for absorption.
There are three (3) types of lozenges: 1) Hard Lozenges are made from syrups of sucrose
and other sugars and/ or carbohydrates that are boiled so that the moisture content in
the product is 0.5% to 1.5%. The process of preparing hard lozenges is similar to candy
making; 2) Soft Lozenges can be made from flavored fatty base such as chocolate,
polyethylene glycol (PEG) base and sugar- acacia base and 3) Chewable gummy gel
lozenges are glycerinated gelatin base chewable oral drug preparation which was
made after a candy “gummy worms” or “gummy bears” for children was launched.
Lozenges can be made either by hand-rolling or fusion, depending on the selected
compounding method. Special calculations, techniques, and equipment are also
required to give accurate doses. Hand- rolling is a method used for preparing lozenges
that do not require particular calculations and equipment, but a pill roller, broad-
bladed spatula, or any flat nonreactive material can be used for this purpose. Fusion or
molding is a method used for hard candy, chocolate, and gummy gel chewable
lozenges. This method requires heat, special mold, skills, and calculations to obtain
satisfactory preparation. The dosage unit may be determined either by weight or
volume, or both. Caution must be used when adding heat-sensitive drugs.
Lozenges are formulated to taste good to enhance patient compliance but are a
potential danger to children since they may look like candies. Households with children
should be cautioned to keep the preparation out of their reach.
IV. Formula:

Ingredients: Original Amount

Chocolate bar 6.00 g
Corn oil 2.00 g lozenge
Elemental Calcium 333.00 mg

V. Procedure:

1. Prepare the chocolate base by weighing corn oil in a previously tared 250- mL
beaker and heat it in a warm water bath. Break the chocolate bar into pieces
and add to the heated oil in portions. Stir until the chocolate is completely
melted and well mixed.
2. Incorporate the active ingredient and stir to mix well.
3. Immediately pour the chocolate base into each mold cavity.
4. The edge of a spatula may be used to level and even out the poured mass.
5. Cool the poured mass in the refrigerator or freezer for 10-20 minutes.
6. Remove the lozenges from the mold and cover each chocolate base lozenge
using an aluminum foil or chocolate candy wrapper.
7. Wrapped chocolate base lozenges can be stored in a plastic or aluminum
containers.
8. Label properly.

VI. Clean-Up Procedure:

1. Clean the molders before and after use (e.g., soap and water, and wipe dry).
Return the molders and other borrowed apparatus to the laboratory technician
after use.
2. Likewise, clean the weighing pan and around the weighing area from spilled
materials such as dipping chocolate, powders, etc., before and after use.
3. Clean assigned working area before and after laboratory preparation.
4. Arrange the chairs before leaving the laboratory.

VII. References:

Thompson, J.E., and Davidow, L.W (2017). Chapter 26. Capsule, Lozenges, and Other
Solid Dosage Forms In A Practical Guide to Contemporary Pharmacy Practice, 4th
edition. Baltimore USA: Lippincott Williams and Wilkins.

http://pharmlabs.unc.edu/labs/lozenge/soft.htm (Date retrieved: 4/11/2019).