Crystallization and X-ray Diffraction of Crystals Formed in Water-Plasticized Amorphous Lactose

Effects of storage time and relative humidity on crystallization and crystal forms produced from amorphous lactose were investigated. Crystallization was observed from time‐dependent loss of sorbed water and increasing intensities of peaks in X‐ray diffraction patterns. The rate of crystallization i...

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Bibliographic Details
Published in:Biotechnology progress 1998-03, Vol.14 (2), p.347-350
Main Authors: Jouppila, Kirsi, Kansikas, Jarno, Roos, Yrjö H.
Format: Article
Language:English
Subjects:
Amorphous materials
Atmospheric humidity
Biological and medical sciences
Crystallization
Food industries
Freeze Drying
Fundamental and applied biological sciences. Psychology
General aspects
Humidity
Hydrates
Lactose - chemistry
Miscellaneous
Nucleation
Plasticizers
Temperature
Water - chemistry
X ray crystallography
X-Ray Diffraction
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Summary:Effects of storage time and relative humidity on crystallization and crystal forms produced from amorphous lactose were investigated. Crystallization was observed from time‐dependent loss of sorbed water and increasing intensities of peaks in X‐ray diffraction patterns. The rate of crystallization increased with increasing storage relative humidity. Lactose crystallized mainly as α‐lactose monohydrate and anhydrous crystals with α‐ and β‐lactose in a molar ratio of 5:3. The results suggested that the crystal form was defined by the early nucleation process. The crystallization data are important in modeling of crystallization phenomena and prediction of stability of lactose‐containing food and pharmaceutical materials.
ISSN:8756-7938
1520-6033
DOI:10.1021/bp980010s