No abstract

Antacid tablets based on milk proteins were developed by a wet granulation method, with the aim of controlling the problem of hyperacidity in its early stages. Optimisation of the tablet formulation was carried out using milk protein ingredients, viz. rennet casein (RC) and whey protein concentrate (WPC), with mannitol used as a functional filler. An RC‐WPC ratio and a mannitol level of 1.96% and 10.75% w/w, respectively, were found to be optimum. The RC‐WPC ratio had a significant impact on buffering capacity (BC), tablet friability and density. The filler material, mannitol, also has an impact on BC and tablet density.