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RESEARCH PRODUCT
Effects of Ethanol to Water Ratio in Feed Solution on the Crystallinity of Spray-Dried Lactose
Päivi HarjunenTapio LankinenVesa-pekka LehtoPetteri ParonenJouni VälisaariKristiina Järvinensubject
Isothermal microcalorimetryStereochemistryChemistry PharmaceuticalPharmaceutical ScienceLactoseCalorimetrychemistry.chemical_compoundCrystallinityDifferential scanning calorimetryparasitic diseasesDrug DiscoveryLactoseWater contentPharmacologyEthanolOrganic ChemistryWaterPharmaceutical SolutionschemistrySpray dryingThermogravimetryMicroscopy Electron ScanningCrystallizationHydrateSurface waterNuclear chemistrydescription
In the present study, the effects of ethanol to water ratio in feed solution on the physical properties of spray-dried alpha-lactose monohydrate were evaluated. Crystallinity of the spray-dried lactose was determined by isothermal microcalorimetry (IMC) and by differential scanning calorimetry (DSC). Water content of the spray-dried lactose was determined by thermogravimetric analysis and the surface area was evaluated by Brunauer, Emmett, and Teller (BET) method. The crystallinity of spray-dried lactose varied from 0% to 100%, depending on the ratio of ethanol to water in the feed solution. Lactose spray dried from pure ethanol was 100% crystalline and contained hydrate water. Lactose spray dried from pure water was 100% amorphous. The feed solution substantially affected the ratio of surface water to hydrate water, as the content of surface water increased and hydrate water decreased, while the crystallinity of spray-dried lactose decreased. Surface area of the spray-dried lactose increased as a function of amorphous content.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2002-10-16 | Drug Development and Industrial Pharmacy |