The effect of temperature on the crystallinity of lactose powders produced by spray drying

Chiou, D.; Langrish, T.A.G.; Braham, R.

doi:10.1016/j.jfoodeng.2007.10.005

Cited by 77 publications

(58 citation statements)

References 28 publications

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“…The temperature of melting lactose (especially b-lactose) measured in our experiments differed from that obtained by Gombas [44] and Szepes [45], mainly due to the effect of different ingredients of baby formulas. Chiou et al [1] determined the influence of spray drying parameters on thermal properties of lactose. The volume of exothermic peak is dependent on amorphous lactose content as shown by Chiou et al [1].…”

Section: Resultsmentioning

confidence: 99%

“…Amorphous and crystalline products possess different properties [1,2]. In most milk powders, lactose is one of the main components.…”

Section: Introductionmentioning

confidence: 99%

“…DSC (differential scanning calorimetry) was found very useful in food research, for example in assess oxidation processes occurring in fats [21,22], phase transitions in food powders [1,3,13]. Rahman [23] combined both the water activity and glass transition concepts in the state diagram.…”

Section: Introductionmentioning

confidence: 99%

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The use of moisture sorption isotherms and glass transition temperature to assess the stability of powdered baby formulas

Ostrowska–Ligęza

Jakubczyk

Górska

et al. 2014

J Therm Anal Calorim

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The influence of adverse conditions of environment in the case of baby formulas, which are multiple mixtures, should be minimised. Water activity (a w ) and moisture content, correlated through sorption isotherms, and glass transition temperature have been considered relevant parameters to describe food stability. The aim of the study was to analyse water activity and glass transition temperature as the function of water content for samples of baby formulas. Three types of baby formulas (mixture, agglomerate, coated agglomerate) were determined by sorption isotherms, DSC and MDSC. DSC curves of mixture, agglomerate and coated agglomerate did not show differences in shape and course. The glass transition temperature of powders stored at different water activities was measured and it decreased with the increase in moisture content, confirming the strong plasticising effect of water on this property. Critical water activities varied from 0.14 to 0.68 and critical moisture contents varied from 0.032 to 0.062 g g -1 powder.

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Section: Resultsmentioning

confidence: 99%

“…Amorphous and crystalline products possess different properties [1,2]. In most milk powders, lactose is one of the main components.…”

Section: Introductionmentioning

confidence: 99%

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The use of moisture sorption isotherms and glass transition temperature to assess the stability of powdered baby formulas

Ostrowska–Ligęza

Jakubczyk

Górska

et al. 2014

J Therm Anal Calorim

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“…Also, such product is often sticky or tacky, which causes a decrease in product recovery and hampers its handling in subsequent processes (22). Spray drying has been commonly used in the past decade as a technique for preparing amorphous active substances and excipients (28)(29)(30)(31).…”

Section: Solution Based Methods Of Amorphizationmentioning

confidence: 99%

Methods of amorphization and investigation of the amorphous state

Einfalt¹,

Planinšek²,

Hrovat³

2013

Acta Pharmaceutica

117

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.g., polymorphs) provides pharmaceutical scientists with an opportunity to select the preferred form of the material to be used in a formulation. This is very useful since critical properties, such as particle morphology and dissolution properties, are frequently different in the different physical forms of a material. The amorphous form of pharmacologically active materials has received considerable attention because, in theory, it represents the most energetic solid state of a material, and should thus provide the biggest advantages in terms of dissolution rate and bioavailability (1). However, the amorphous form also shows various disadvantages, such as lower physical stability compared to crystals.The structure of an amorphous solid is usually described as possessing a crystal--like short-range molecular arrangement, but lacking a long-range order. As illustrated by Fig. 1, the immediate environment of a molecule (m) in an amorphous solid may not differ significantly from that in a crystal (e.g., similar number of and distance to nearest neighbors), but an amorphous solid lacks any long-range transational-orientational symmetry that characterizes a crystal (1). However, this is only true when we are dealing The amorphous form of pharmaceutical materials represents the most energetic solid state of a material. It provides advantages in terms of dissolution rate and bioavailability. This review presents the methods of solid--state amorphization described in literature (supercooling of liquids, milling, lyophilization, spray drying, dehydration of crystalline hydrates), with the emphasis on milling. Furthermore, we describe how amorphous state of pharmaceuticals differ depending on the method of preparation and how these differences can be screened by a variety of spectroscopic (X-ray powder diffraction, solid state nuclear magnetic resonance, atomic pairwise distribution, infrared spectroscopy, terahertz spectroscopy) and calorimetry methods.

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“…When obtained without previous crystallization, whey pow der is a very fine, hygroscopic powder, with a tendency for aggregation of colloidal par ti cles due to the presence of lactose in an amorphous or glassy state (MASTERS, 2002). Several scientific papers have been publis hed on the effects of lactose crystallization on dairy powders properties (DAS et al, 2010;CHIOU et al, 2008;LANGRISH, 2009;LANGRISH, 2012). Primary nu cleation is characterized by mechanisms in which crys tals form in the absence of preexisting crystals.…”

Section: Introductionmentioning

confidence: 99%

Monitoramento da cristalização da lactose em soro concentrado

Perrone¹,

Pereira²,

Renhe³

et al. 2017

Revista do ILCT

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The kinetics of lactose crystal growth in concentrated whey were studied in two stages. The first took place in a bench-top crystallizer and the second in an industrial crystallizer using concentrated whey obtained by vacuum evaporation, consisting of 3 treatments: crystallization by primary nucleation, by secondary nucleation with the addition of 0.05% and with the addition of 0.1% microcrystalline lactose. The average size of the crystals remained between 60.7 m and 63.8 m. The percentage of crystallization was greater in the secondary nucleation process than in the primary nucleation, where crystallization stabilized first. Mathematical equations which independently related crystallization times of the concentrated whey to the concentrations of soluble solids, crystallization percentage and mass of lactose in water were established, that can be used in the industrial setting to process whey. The kinetics of lactose crystal growth was not well described by models of first or second order reactions.Keywords: lactose; whey; solubility; concentration; nucleation. RESUMONeste trabalho a cinética da cristalização da lactose em soro concentrado foi estudada em duas fases. A primeira fase foi conduzida em cristalizador de bancada empregando-se soro com respectivamente 43%, 48% e 53% de sólidos. A segunda fase foi conduzida em cristalizador industrial a partir de soro integral concentrado obtido por evaporação a vácuo, constando de 3 tratamentos: cristalização por nucleação primária, cristalização por nucleação secundária a partir da adição de 0,05% m/m de lactose microcristalina e cristalização por nucleação secundária a partir da adição de 0,1% m/m de lactose microcristalina. O percentual de cristalização foi maior no processo de nucleação secundária quando comparada a nucleação primária, tendo este estabilizado antes. Equações matemáticas que descrevem a cristalização foram determinadas. A média do tamanho dos cristais ficou entre 60,7 m e 63,8 m, estan do em consonância com valores encontrados na literatura. A cinética de cristalização do soro integral concentrado não é bem descrita pelos modelos de reações de primeira e segunda ordem.

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The effect of temperature on the crystallinity of lactose powders produced by spray drying

Cited by 77 publications

References 28 publications

The use of moisture sorption isotherms and glass transition temperature to assess the stability of powdered baby formulas

The use of moisture sorption isotherms and glass transition temperature to assess the stability of powdered baby formulas

Methods of amorphization and investigation of the amorphous state

Monitoramento da cristalização da lactose em soro concentrado

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