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Methods for the Self-integration of Megamolecular Biopolymers on the Drying Air-LC Interface
Published on: April 7, 2017
Moisture sorption, compressibility and caking of lactose polymorphs
Y Listiohadi1, J A Hourigan, R W Sleigh
1Plant and Food Science Centre, University of Western Sydney, Penrith South DC, NSW 1797, Australia.
International Journal of Pharmaceutics
|May 20, 2008
Summary
Different lactose polymorphs exhibit varied moisture sorption and caking behaviors. Beta-lactose anhydrous and spray-dried lactose showed severe caking, while alpha-lactose monohydrate formed friable cakes under storage conditions.
Area of Science:
- Physical Chemistry
- Materials Science
- Food Science
Background:
- Lactose, a disaccharide, exists in various polymorphic forms and amorphous states.
- Understanding the physical properties of lactose is crucial for its handling and formulation in food and pharmaceutical industries.
- Moisture sorption and caking are critical parameters affecting powder stability and processability.
Purpose of the Study:
- To investigate the moisture sorption and caking properties of different lactose polymorphs and spray-dried lactose under controlled storage conditions.
- To evaluate the impact of relative humidity (RH) on the physical stability of various lactose forms.
- To develop a novel method for quantifying lactose caking using a texture analyzer.
Main Methods:
- Five lactose samples (alpha-monohydrate, unstable alpha-anhydrous, stable alpha-anhydrous, beta-anhydrous, spray-dried) were compacted.
- Samples were stored for 3 months at 25°C across a range of RH (33%, 43%, 57%, 75%).
- Moisture content, weight gain, hardness, and polymorphic composition were monitored.
Main Results:
- Beta-lactose anhydrous and spray-dried lactose demonstrated severe caking at various RH levels.
- Spray-dried lactose, containing amorphous content, was hygroscopic across all tested RHs, showing unique moisture sorption behavior.
- Alpha-lactose monohydrate formed friable cakes, stable alpha-lactose anhydrous formed initially hard then friable cakes, and unstable alpha-lactose anhydrous showed hygroscopicity without caking.
Conclusions:
- Lactose polymorphic form significantly influences its susceptibility to moisture sorption and caking.
- Spray-dried lactose and beta-lactose anhydrous are prone to caking, necessitating careful control of storage humidity.
- The developed texture analyzer method provides a reliable assessment of lactose powder caking.
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