"

!
mixture of C16- C18 saturated and
unsaturated fatty acid triglycerides.
Approximately 97% of the fatty acids are
unsaturated primarily oleic acid it must
be stored in cool, dr place, and protected ‫الخصائص‬
from light.
It is a yellowish white, solid, brittle fat,
smells and taste like chocolate
most widely used
$
Solid at normal room temperature but
melts in the body. (melting range 30-36°C).
%
Readily melted on warming, rapid
Advantages setting on cooling
&
Miscible with many ingredients.
'
Bland, non-reactive, and non-irritating.
⛔
Adhesion to the mold (Sticking)
⛔
▶
Softening point too low for hot climate.
⛔
Melting point reduced by soluble
ingredients, (Phenol and chloral hydrate)
add solidifying agents like
beeswax (4%) may be incorporated to
compensate for the softening effect
Disadvantages
⛔
Rancid on storage due to oxidation of
Cocoa Butter (Theobroma Oil) unsaturated glycerides.
⛔ ▶
Poor water absorbing ability.
emulsifying agents is added.
⛔ ▶
Leakage from the body. it is rarely
used as a pessary base.

a (melt 22°C)

Cocoa butter have four crystalline forms Y (melt at 18°C).

depending on the temperature of melting,
rate of cooling and the size of the mass. B unstable (melt at 27°C)
!
*
B stable (melt at 34-36°C)
$ ▶
Polymorphism
▶
Incomplete melting of the mass
➡ %
formation of the unstable forms when Addition of small amounts of stable
cocoa butter is overheated even 1°C above crystals to the melted cocoa butter ‫هذا‬
its melting temperature. ‫ادة ويسمى ب‬B‫الشي يزيد استقرار ا‬. seeding
&
‫ طرق‬٣ ‫نقدر نتجنبه عن طريق‬
Storing the solidified melt at
temperatures between 28°C and 32°C for
⬇
hours or days.
➡
⬆
+
Some drugs or substance (is volatile oils)
so we add wax and Spermaceti to melting
Specific problems Lowering of the melting point phenol and choral hydrate melting point
point greater 37C
of cocoa butter
.
presence of unsaturation in the base cause
Rancidity Add of antioxidants (ex. Tocopherols)
oxidation of the base leading to rancidity
Oily or Oleaginous or Fatty Bases 7
Add 2% aluminum monostearate, cetyl,
stearyl, or myristyl alcohols and stearic acid
Types of 5
/
☁
to improve the consistency of suppositories
sedimentation of suspended particles of without influencing the melting point.
suppository basoss 2➡ ⏩
♨
Low viscosity of melted cocoa butter
➡ insoluble drugs.
Addition or substitution to introduce mono-
1
and diglycerides of C16 - C18 - chain fatty
acids.
0
Ex: Adeps solidus, cebes Pharma,
Witepsol , suppocire-
prepared by hydrolyzing the vegetable
oils hydrogenating fatty acids
re-emulsifying the acid by heating with
‫الخصائص‬ glycerol (hydrogenated palm kernel oil
and hydrogenated cotton seed oil
,
mixture of the mono-. di-and tri-
glycerides of the fatty acids having the
formula C11 to C18
✅
Their soliditing points are unaffected by
overheating.
✅
have good resistance to oxidation
because their unsaturated fatty acids have
➡
been rcauced.
✅
difference between melting and setting
points is small. the risk of sedimentation
of suspended ingredients is low.
✅
No mold lubricant is necessary because
Synthetic Hard Fat (Hydrogenated Oils) Advantages
they contract on cooling.
✅
They are marketed in a series of grades
with different melting point ranges, which
can be chosen to suit particular products
and climatic condition.

‫مهمة‬
✅
They may contain a proportion of w/o
emulsifying agents, and therefore, their
water- absorbing capacities are good.
⭐
Brittle if cooled rapidly, avoid
➡
refrigeration during preparation..
⭐
Disadvantages The melted fats are less viscous than
theobroma oil greater risk of drug
particles to sediment during preparation lack
of uniform drug astribution give localized
irritancy.