Effects of Ethanol to Water Ratio in Feed Solution on the Crystallinity of Spray-Dried Lactose

ABSTRACT In the present study, the effects of ethanol to water ratio in feed solution on the physical properties of spray-dried α-lactose monohydrate were evaluated. Crystallinity of the spray-dried lactose was determined by isothermal microcalorimetry (IMC) and by differential scanning calorimetry...

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Bibliographic Details
Published in:Drug development and industrial pharmacy 2002-01, Vol.28 (8), p.949-955
Main Authors: Harjunen, Päivi, Lehto, Vesa-Pekka, Välisaari, Jouni, Lankinen, Tapio, Paronen, Petteri, Järvinen, Kristiina
Format: Article
Language:English
Subjects:
Biological and medical sciences
Calorimetry - methods
Chemistry, Pharmaceutical
Crystallinity
Crystallization
Ethanol
General pharmacology
Lactose
Lactose - chemistry
Medical sciences
Microscopy, Electron, Scanning
Pharmaceutical Solutions
Pharmaceutical technology. Pharmaceutical industry
Pharmacology. Drug treatments
Spray drying
Thermogravimetry
Water
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Summary:ABSTRACT In the present study, the effects of ethanol to water ratio in feed solution on the physical properties of spray-dried α-lactose monohydrate were evaluated. Crystallinity of the spray-dried lactose was determined by isothermal microcalorimetry (IMC) and by differential scanning calorimetry (DSC). Water content of the spray-dried lactose was determined by thermogravimetric analysis and the surface area was evaluated by Brunauer, Emmett, and Teller (BET) method. The crystallinity of spray-dried lactose varied from 0% to 100%, depending on the ratio of ethanol to water in the feed solution. Lactose spray dried from pure ethanol was 100% crystalline and contained hydrate water. Lactose spray dried from pure water was 100% amorphous. The feed solution substantially affected the ratio of surface water to hydrate water, as the content of surface water increased and hydrate water decreased, while the crystallinity of spray-dried lactose decreased. Surface area of the spray-dried lactose increased as a function of amorphous content.
ISSN:0363-9045
1520-5762
DOI:10.1081/DDC-120006427