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Intermolecular Forces in Solutions02:28

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Water-solid interactions in amorphous maltodextrin-crystalline sucrose binary mixtures.

Mohamed K Ghorab1, Scott J Toth, Garth J Simpson

  • 1Department of Industrial and Physical Pharmacy .

Pharmaceutical Development and Technology
|March 13, 2013
PubMed
Summary
This summary is machine-generated.

Co-formulating amorphous maltodextrins (MDs) with crystalline sucrose (S) lowers sucrose deliquescence and increases moisture sorption. This blend sensitization to moisture can negatively impact pharmaceutical and food product stability.

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Area of Science:

  • Materials Science
  • Physical Chemistry
  • Pharmaceutical Sciences

Background:

  • Amorphous and crystalline solids coexist in pharmaceutical and food products.
  • Understanding their interactions is crucial for formulation stability.

Purpose of the Study:

  • Investigate the impact of co-formulating amorphous maltodextrins (MDs) with crystalline sucrose (S) on moisture sorption, deliquescence, and glass transition (Tg).

Main Methods:

  • Binary mixtures (1:1 w/w) of four MD molecular weights and sucrose were exposed to varying relative humidity (RH).
  • Moisture content, deliquescence point (RH0), and dissolution were monitored using polarized light microscopy and second harmonic generation imaging.

Main Results:

  • Sucrose deliquescence RH (RH0) decreased in S:MD blends, with synergistic moisture sorption occurring below RH0.
  • Intimate contact led to sucrose dissolution below its native RH0.
  • Blend Tg was lower than individual MD Tg when stored above MD Tg.

Conclusions:

  • Co-formulation of amorphous MDs with crystalline sucrose sensitizes the blend to moisture.
  • Inadequate storage control can lead to formulation degradation due to increased moisture sensitivity.