Caking of lactose: A critical review

Carpin, Mélanie; Bertelsen, Hans; Bech, J.K.; Jeantet, Romain; Risbo, Jens; Schuck, Pierre

doi:10.1016/j.tifs.2016.04.002

Cited by 80 publications

(47 citation statements)

References 78 publications

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“…For example, in the food industry, it is used as a commercial additive because of its texture, flavor, and adhesive properties [2]. In the pharmaceutical industry, lactose is employed as excipient in more than 20% of the total of prescription drugs and in 65% of the over-the-counter medications [3]. When used as excipient in drugs, lactose is the substance where the active ingredient is dispersed and preserved in a stable state [4,5].…”

Section: Introductionmentioning

confidence: 99%

“…Lactose exhibits three polymorphs (anhydrous forms) and a solvate (hydrated form): anhydrous -lactose ( L), Crystalline L, purity of 95%. Gas-liquid chromatography [15] unstable hygroscopic anhydrous -lactose ( L H ), stable anhydrous -lactose ( L S ), and -lactose monohydrate ( L⋅H 2 O) [3,7]. In addition to these polymorphs, there are another two which are classified based on the solid state, crystalline anhydrous mixture of -and -lactose and amorphous anhydrous mixture of -and -lactose [8].…”

Section: Introductionmentioning

confidence: 99%

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Preparation and Characterization of High Purity Anhydrous β-Lactose from α-Lactose Monohydrate at Mild Temperature

López-Pablos

Leyva‐Porras

Silva-Cázares

et al. 2018

International Journal of Polymer Science

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Lactose is a disaccharide of importance in humans dietary, food products, and the pharmaceutical industry. From the existing isomeric forms, -lactose is rarely found in nature. Thus, in this work, a simple methodology to obtain anhydrous -lactose ( L) from -lactose monohydrate ( L⋅H 2 O) is presented. The L⋅H 2 O powder was dispersed into a basic alcoholic solution (72 hours), at controlled conditions of temperature (27, 29, 31, and 32 ∘ C), without stirring. The slurry was dried at room temperature and characterized. Fourier transform infrared spectroscopy showed the formation of L for the samples prepared at 29 and 32 ∘ C. Raman spectroscopy confirmed this result and suggested the occurrence of crystalline L. Rietveld refinement of the X-ray diffraction patterns was employed to identify and quantify the composition of the isomers. The samples prepared at 29 and 31 ∘ C showed the formation of pure L, while those at 27 and 32 ∘ C showed the presence of L⋅H 2 O and a mixture of the two isomers, respectively. The morphology of the powders was studied by scanning electron microscopy, observing the formation of irregular shape L⋅H 2 O particles and axe-like L particles. Clearly, with this methodology, it was possible to obtain pure, crystalline, and anhydrous L at mild temperature.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of High Purity Anhydrous β-Lactose from α-Lactose Monohydrate at Mild Temperature

López-Pablos

Leyva‐Porras

Silva-Cázares

et al. 2018

International Journal of Polymer Science

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“…and lower the quality of the final products, hence leading to downtime and significant economic losses (Carpin et al, 2016;Aguilera et al, 1995). It is therefore of great importance to know the conditions under which powders are prone to caking and how to mitigate it.…”

Section: Introductionmentioning

confidence: 99%

“…Hence, it is difficult to predict the caking affinity of any powder (Carpin et al, 2016). Several methods are used nowadays to characterise caking, including the uniaxial compression test (Chávez Montes et al, 2011), powder rheometer (Freeman et al, 2015), environmentally controlled caking rig (Calvert et al, 2013), Edinburgh powder tester (Thakur et al, 2014), shear cell (Cleaver et al, 2004), and caking index test (Irani et al, 1959).…”

Section: Introductionmentioning

confidence: 99%

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Assessment of surface caking of powders using the ball indentation method

Chen

Zafar

Ghadiri

et al. 2017

International Journal of Pharmaceutics

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 Irreversible caking is formed in PVP and HPC at 75% relative humidity (RH). The critical glass transition RH for PVP at 25 °C and 45°C are 63% and 53%. The critical glass transition RH for HPC at 25 °C and 45°C are 61% and 50%. Powder caking is a ubiquitous problem, which could significantly decrease product quality and lead to economic losses. Hence it is important to know the conditions under which it occurs. The caking behaviour of three powder materials (PVP, HPC and CaHPO4) has been investigated by the ball indentation method (BIM) as affected by relative humidity (RH), temperature and time. The resistance to powder flow, as indicated by the hardness is measured by a ball indenting the powder bed surface. The surface hardness increases with increasing RH and temperature, indicating caking of the powder bed. Moreover, the temperature and RH show a coupled effect on powder caking. Irreversible caking is formed in PVP and HPC at 75% RH; the particles coalesce and the volume of powder bed is significantly reduced with time.However, the caking of CaHPO4 is reversible. To examine the caking mechanism of PVP and HPC, the critical glass transition RH is determined at 25 °C and 45 °C. The values are 63% and 53% RH for PVP and 61% and 50% RH for HPC, respectively. The glass transition moisture content in the ball indentation experiments is comparable with that determined by the dynamic vapor sorption measurement. BIM could be a fast and effective method for the assessment of powder surface caking.

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A novel ultrasound‐assisted vacuum drying technique for improving drying efficiency and physicochemical properties of Schisandra chinensis extract powder

Wang

et al. 2021

Food Science & Nutrition

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Schisandra chinensis (S. chinensis) extract powder is an important intermediate for the preparation of many prepared medicines and health products. The physicochemical properties of S. chinensis extract powder have been found to vary tremendously and this has been attributed to the long drying time in the traditional drying method. In this study, S. chinensis specimens were authenticated as the dry fruit of S. chinensis (Turcz.) Baill. S. chinensis were extracted twice with 8 L kg−1 (liquid to solid ratio) distilled water. The extracts were mixed and concentrated under reduced pressure to 1.24 g cm−3. Ultrasound‐assisted vacuum drying (UAVD) was employed as a new approach to improve the efficiency in drying S. chinensis extract powder and produce a higher quality product. The effects of drying temperature (70, 80, 90°C), ultrasonic power (40, 120, 200 W), and ultrasonic application time (4, 12, 20 min every 20 min) on the kinetics and quality of S. chinensis extract were investigated and compared with the conventional vacuum drying (CVD). It was shown that, with the increase in drying temperature, ultrasonic power, and time of UAVD, the drying time for S. chinensis extract to reach the equilibrium moisture decreased. The drying time was reduced by more than 25% when utilizing UAVD compared to the CVD method. The effective moisture diffusivity (Deff) values for CVD and UAVD were 3.48 × 10–9 m2·s–1 and 7.41 × 10–9 m2 s–1, respectively, at the drying temperature of 80°C, indicating an increase of 112.93%. It was also found that a Weibull distribution model was suitable for predicting the moisture content of S. chinensis extract (R2 > 0.95). Furthermore, the content of Schisandrol A in the extracts obtained from UAVD was 12.79% higher than that obtained using CVD at 90°C. This demonstrates that UAVD is an efficient drying technique for S. chinensis extract.

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Caking of lactose: A critical review

Cited by 80 publications

References 78 publications

Preparation and Characterization of High Purity Anhydrous β-Lactose from α-Lactose Monohydrate at Mild Temperature

Preparation and Characterization of High Purity Anhydrous β-Lactose from α-Lactose Monohydrate at Mild Temperature

Assessment of surface caking of powders using the ball indentation method

A novel ultrasound‐assisted vacuum drying technique for improving drying efficiency and physicochemical properties of Schisandra chinensis extract powder

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