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Water-solid interactions between amorphous maltodextrins and crystalline sodium chloride.

Mohamed K Ghorab1, Krystin Marrs, Lynne S Taylor

  • 1Department of Food Science, Purdue University, 745 Agriculture Mall Drive, W. Lafayette, IN 47907, USA; Department of Industrial and Physical Pharmacy, Purdue University, 575 Stadium Mall Drive, W. Lafayette, IN 47907, USA.

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|October 9, 2013
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Summary

Mixing amorphous maltodextrins (MDs) with sodium chloride (NaCl) increases moisture uptake and lowers critical properties like glass transition temperature (Tg) and deliquescence point (RH0). This makes powder blends more sensitive to environmental humidity.

Keywords:
Crystalline and amorphousDeliquescence pointDynamic vapour sorptionGlass transition temperature

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Area of Science:

  • Physical Chemistry
  • Materials Science
  • Pharmaceutical Sciences

Background:

  • Maltodextrins (MDs) are amorphous carbohydrates often used in powder formulations.
  • Sodium chloride (NaCl) is a crystalline solid known for its hygroscopic and deliquescent properties.
  • Understanding the physical behavior of co-formulated powders is crucial for product stability.

Purpose of the Study:

  • To investigate the impact of co-formulating amorphous maltodextrins (MDs) with crystalline sodium chloride (NaCl) on moisture sorption, deliquescence point (RH0), and glass transition temperature (Tg).
  • To determine if synergistic effects occur in binary mixtures of MDs and NaCl regarding their physical properties.

Main Methods:

  • Moisture sorption profiles were measured using controlled relative humidity (RH) desiccators at temperatures ranging from 22 to 50°C.
  • Dynamic Vapour Sorption (DVS) and Dynamic Dewpoint Sorption (DDS) techniques were employed to analyze sorption behavior.
  • Glass transition temperature (Tg) and deliquescence point (RH0) were assessed for individual components and binary mixtures.

Main Results:

  • Binary mixtures of NaCl and MDs exhibited synergistic moisture uptake above a specific RH threshold.
  • The glass transition temperature (Tg) of the mixtures was significantly lower compared to individual MDs.
  • The deliquescence point (RH0) of NaCl was reduced when co-formulated with MDs, indicating increased sensitivity to moisture.

Conclusions:

  • Co-formulating amorphous MDs with crystalline NaCl leads to synergistic moisture sorption.
  • The resulting blends show reduced Tg and RH0, making them more susceptible to environmental moisture.
  • These findings have significant implications for the quality control and stability of formulated powder products.