Excipients with improved functionality can be obtained by developing new chemical excipients, new grades of existing materials and new combinations of existing materials. The combination of existing excipients is an interesting option for improving excipient functionality because all formulations contain multiple excipients. Many possible combinations of existing excipients can be used to achieve the desired set of performance characteristics. Developing new grades of existing excipients (physicochemical) has been the most successful strategy for the development of new excipients in past three decades, a process that has been supported by the introduction of better performance grades of excipients such as pregelatinized starch, coprocessing and coprecipitation.