Search results for "Starch"
showing 10 items of 182 documents
Formulation strategy towards minimizing viscosity mediated negative food effect on disintegration and dissolution of immediate release tablets.
2017
Food induced viscosity can delay disintegration and subsequent release of API from solid dosage form which may lead to severe reduction in the bioavailability of BCS type III compounds. Formulations of such tablets need to be optimized in view of this postprandial viscosity factor. In this study, three super disintegrants, croscarmellose sodium (CCS), cross-linked polyvinylpolypyrrolidone (CPD), and sodium starch glycolate (SSG) were assessed for their efficiency under simulated fed state. Tablets containing these disintegrants were compressed at 10 and 30 KN, while taking lactose as a soluble filler. In addition to other compendial tests, disintegration force of these formulations was meas…
Effect of modified starch or maltodextrin incorporation on the barrier and mechanical properties, moisture sensitivity and appearance of soy protein …
2012
Abstract This work aimed to study the effect of starch (acetylated di-starch phosphate and starch acetate) and maltodextrin (DE 10.2 and DE 15.6) on the properties of soy protein isolate (SPI) films. Films were cast from heated (70 °C for 20 min) alkaline (pH 10) aqueous solutions of soy protein isolate (8%) containing glycerol (50% of SPI) as a plasticizer and starch or maltodextrin (20% of SPI). For all types of films, water vapor sorption kinetics during 24 h at 25 °C and 75% relative humidity (RH), diffusion coefficient of water vapor, water vapor permeability at 25 °C for two relative humidity differentials (40–75 and 40–100%), tensile strength and elongation at break, color and micros…
New insights on the thermal analysis of low moisture composite foods.
2014
Abstract Low moisture baked products were investigated with a view to characterising the effect of both formulation and humidity on their physical stability. At the end of the baking process, the samples were in the amorphous state as a result of starch gelatinization and sugar melting. Their thermal properties were analyzed with differential scanning calorimetry and their glass transitions were studied. The DSC thermograms were thoroughly studied through a Gaussian deconvolution of the first derivative of their heat flow. This approach evidenced a multiple phase behavior with different glass transitions in composite systems. They were associated with either a polymer-rich phase and/or a pl…
Die Elimination von Hydroxyäthylstärke 200/0,5, Dextran 40 und Oxypolygelatine
1982
After withdrawal of 400 ml whole blood and subsequent infusion of 500 ml of a colloidal plasma substituent, the intravascular and renal colloid elimination was investigated in 40 test subjects. The individual colloidal solutions could no longer be demonstrated in the intravascular space after the following times: 10% hydroxyethyl starch 200/0.5 (anthrone method) after six weeks, 10% dextran 40 (anthrone method) after two weeks, 6% hydroxyethyl starch 200/0.5 (anthrone method) after four weeks and 5.5% oxypolygelatine (hydroxyproline method) after two days. Colloidal plasma substitutes are polydisperse solutions with various molecular weights and degree of hydroxyethylation and therefore, al…
Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices
2015
In order to achieve a safe swallowing in patients with dysphagia, liquids must be thickened. In this work, two commercial starch based thickeners dissolved inwater,whole milk, apple juice and tomato juice were studied. The thickeners were Resource®, composed of modified maize starch and Nutilis®, composed of modified maize starch and gums. They were formulated at two different concentrations corresponding to nectar- and pudding-like consistencies. Influence of composition, concentration and food matrix on rheological properties and structure of the resulting pastes were analysed. Viscoelastic measurements and microscopic observations of the thickeners dissolved in water revealed structural …
Influence of the Liquefied Starch Composition and pH on the Saccharification at the Obtaining of Maltose Syrup
1970
In this paper the influence of the composition of the liquefied starch and of pH on the quality of saccharification at the obtaining of maltose syrup is investigated. A large number of experiments (68) in various liquefaction conditions show that Dextrose Equivalent (DE) and the composition in hydrolysis products with Degree of Polymerisation higher as four (DP ≥4) in the liquefied starch have a strong influence on the saccharification products, mainly on the maltose content in the maltose syrups. The liquefied starch with DE lower as 25 has smaller amounts of DP ≥4 (40 to 60%), whereas the liquefied starch with DE between 25 and 27 has high amounts of DP ≥4 (60 to 80%). For the production …
Modelling of Starch Gelatinisation and Liquefaction with the Enzyme Liquozyme
2011
In this paper the influence of the enzyme Liquozyme Supra concentration (0.4-1.2 kg/t dry substance DS) and gelatinisation time (3-11 min.) on the liquefied starch quality is investigated. The composition in sugars with different Degrees of Polymerisation (DP) as DP1 (glucose), DP2 (maltose), DP3 (maltotriose), DP4 (maltotetrose) and oligosaccharides with DP≥5 is analysed by using HPLC with RI detector. The products obtained have different DP, the main components being oligosaccharides with DP≥5, followed by small amount of DP3+DP4 and much smaller concentrations of DP1; no DP2 is produced by this enzyme. Two quality criteria: the percent of oligosaccharides with DP≥5 and the percent of DP1…
Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying
2005
Abstract The microencapsulation of d -limonene by spray drying was investigated with respect to the effects of emulsion droplet size, powder particle size, as well as to the effects of various kinds of matrices (gum arabic, maltodextrin, and modified starch) on its stability. It was realized by studying release characteristics and oxidative stability during storage. The release and the oxidation decreased deeply with an increase in powder and emulsion particle size for gum arabic and maltodextrin materials. Further, the distributions of emulsion size in the powder showed an increase in the fraction of large emulsion droplets and changed to a bimodal distribution. However, the modified starc…
Assessment of Plant Origin By-Products as Lightweight Aggregates for Bio-Composite Bounded by Starch Binder
2022
Thermal insulation bio-composites made of plant origin by-products as bio-aggregates are one of the ways to decrease the impact of the building and construction sector on CO2 emissions. In this study, three bio-aggregates were analysed for their potential use in the production of bio-composites with potato starch binder. Technologically important properties, such as particle size, shape and compacted bulk density, as well as properties of the resulting bio-composites were identified. The main characteristics of the aggregates are relatively similar: density of 80–100 kg/m3, thermal conductivity of 0.042–0.045 W/m∙K, specific heat capacity of 1240–1330 J/g∙K, ki…
The Effect of Intense Air Drying on Material Distribution and Quality in Coated Papers
2003
Abstract The aim of this study was to find out what will happen to paper coating quality and material gradients if coating is dried in one air dryer at a high convection rate (150 kg/m2h). Different printing papers were coated, calendered and printed with pilot machines. The binder and pigment gradients of the coated, and also printed, samples were analyzed with LIPS (Laser Induced Plasma Spectrometry). It was found that drying affects the migration of starch, but not latex. Total air drying can be used to dry printing papers, if air temperature, velocity and moisture content can be separately controlled. The control of web temperature is more important for paper quality formation in a coat…