By far, the most widely used method for creating multi partuculate drug delivery systems is microencapsulation. However, this method has significant drawbacks, including non-uniform coating, non-reproducible release kinetics and more importantly, the use of more or less harsh conditions during the formulation process, which restricts the encapsulation of a variety ofsubstances, including proteins, enzymes, live cells, and others. In addition, the regulatory bodies, such as the U.S. FDA, are increasingly limiting the permitted amounts of additional components, such as organic solvents. A method that resolves this issue without the use ofharsh chemicals or high temperatures and on the basis of ionotropic gelation is provided (polyelectrolyte complexation). The significance of ionotropic gelation and its capacity for cross-linking are emphasized in this review. Purpose: The main objective of this study was to gauge the Hydrogel beads for Colon Targeted Drug Delivery of Loperamide HCL for Treatment of Diarrhea. Methods: Loperamide HCL laden Bora rice beads were processed by using Ionotropic GelationTechnique method. In this Sodium Alginate is used as Gelating agent polymer and Pectin with Bora Rice as a colon Specific polymer. Result & Discussion: The microspheres were prepared by using Sodium alginate as a Gelating polymer although we have used yeast also in trial batch but due to insufficient knowledge how yeaststabilizes the microspheres that’s why avoided used the yeast in our final microspherepreparation, after that we have used different crosslinking agents the different cross linking agent used are Barium chloride and calcium chloride, which are separate low molecular-weight cross linking agents, were used. The study was conducted on thestability of the microspheres, and finally discovered that the Sodium alginate microspheresare only stable at cold temperatures, i.e. 0-4 degrees Celsius, the main formulation thatis PT-BR microsphere was stable at normal room temperature but very sensitive to increase in temperature. Conclusion: In conclusion, these study demonstrated that the Pectin-bora rice microsphere are stable at room temperature for longer period of time as compare to yeast containing sodium alginate beads which was only remain stable in 0-4 degree Celsius.The microsphere prepared were spherical in shapes and it is found that the barium chloride cross linked microspheres was similarly stable as the calcium chloride cross linked microspheres.

Keywords : Microspheres, beads, sodium alginate, loperamide, microencapsulation, pectin, bora rice.