The
main purpose of this investigation was to investigate the agglomeration
mechanism of azithromycin dihydrate in mixed water and acetone systems
and improve the powder properties of azithromycin dihydrate. The solubilities
and crystallization processes of azithromycin monohydrate and dihydrate
in mixed water + acetone systems were measured and investigated. The
solubilities of the two hydrates were very close, and the products
obtained from water + acetone mixtures were strongly agglomerated.
It was found that surface nucleation and growth of dihydrate on monohydrate
crystals during the hydrate transformation process were the reasons
which caused agglomeration. There was no hydrate transformation during
the crystallization process of azithromycin in ethyl acetate, and
the products were single crystals. By comparison of the powder properties
of agglomerated and nonagglomerated solids, the agglomeration has
a serious impact on the crystal size distribution, bulk density, and
flowability.