31. July 2015

    Correlation of Structural and Macroscopic Properties of Starches with Their Tabletability Using the SM2 Approach - Abstract

    The effects of PURE-DENT® and SPRESS® starch properties on their compression behavior was characterized using “SM2” approach (structural properties, macroscopic properties, and multivariate analysis). Moisture sorption rate constants, moisture content, amylose and amylopectin degradation enthalpy, percent crystallinity, amylose–amylopectin ratio, and cross-linking degree were used to profile starch structural properties.

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    Tags: Qbd, excipient, process, Tablet, Quality, starch, analytical, design, technology, strength, Multivariate, analysis, Mechanical, sorption, isotherm, amylose, Degradation, enthalpy, amylopectin, percent, Crystallinity, Heckel