Article

Ilari, Jean Luc

doi:10.1051/lait:2002018

Cited by 36 publications

(1 citation statement)

References 4 publications

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“…These parameters show the capability of powder polymeric materials to flow. The flowability degree was obtained through a powder flow tester (Erweka GmbH), whilst the percentage of compressibility was determined using a density meter (Logan Tap-2S, Logan Instrument, Somerset, NJ, USA) [9]. Briefly, 50 g of polymeric materials were dried at 100 °C until reaching a constant weight.…”

Section: Methodsmentioning

confidence: 99%

Effect of the Surface Hydrophobicity Degree on the In Vitro Release of Polar and Non-Polar Drugs from Polyelectrolyte Matrix Tablets

2018

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This work is the continuation of a series of studies focused on establishing the relationship between the surface thermodynamic properties of polyelectrolyte matrix tablets and drug release mechanisms. In this case, two model drugs with different polarity features, such as carbamazepine (non-polar) and metoprolol succinate (polar) were used in combination with polymeric material hydroxypropyl-methyl cellulose (HPMC) and two polyelectrolytes derived from maleic anhydride corresponding to the sodium salts of poly(maleic acid-alt-ethylene) and poly(maleic acid-alt-octadecene) named PAM-0Na and PAM-18Na, respectively. The polymers were obtained and characterized as reported previously. Surface studies were performed by the sessile drop method, whilst the surface free energy was determined through Owens, Wendt, Rable and Kaeble (OWRK) semi-empirical model. By contrast, the drug release studies were performed by in vitro dissolution tests, where data were analyzed through dissolution efficiency. The results showed that, depending on the drug polarity, type and polymer proportion, surface properties and drug release processes are significantly affected.

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Section: Methodsmentioning

confidence: 99%

Effect of the Surface Hydrophobicity Degree on the In Vitro Release of Polar and Non-Polar Drugs from Polyelectrolyte Matrix Tablets

2018

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Dairy Substitutes

Euston¹

2007

Kirk-Othmer Encyclopedia of Chemical Technology

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Dairy substitutes encompass a wide range of products and are manufactured by most food companies, utilizing fats, proteins, carbohydrates, and functional food additives including starches, gums, and emulsifiers. The specific requirements for individual ingredients is dependent on the type of product being manufactured and the processing methods employed. Substitutes are available for every common dairy food. Products that have gained the largest markets are substitutes for butter and creams. Substitute evaporated milk and whole milk powders have become widely established in Far Eastern countries, where they can replace up to 80% of standard dairy foods. Much of the basis for the development of substitute dairy foods lies in the lower cost of vegetable fats compared to butter fat. In certain cases, the substitute food products have largely replaced dairy products. This is particularly true for vegetable‐based spreads (eg, oleomargarines and related products, whipped toppings, and coffee whiteners). Casein, a milk protein, is widely used in many dairy substitutes. Imitation dairy foods that are considered to be important in human nutrition must be nutritionally equivalent to the dairy product that they imitate.

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Dairy Substitutes

Campbell¹,

Euston²

2020

Kirk-Othmer Encyclopedia of Chemical Technology

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Dairy product substitutes are growing in market share and product range due to an increased demand for lactose free or vegan products. This article will review the range of dairy substitutes available to the consumer, the ingredients (both dairy and nondairy) that are available to manufacturers, and outline the manufacturing processes used. Particular emphasis is placed on alternative and emerging sources of protein that increasingly are being used to replace dairy proteins in foods. The expanding market for plant‐based dairy substitutes will be explored, and recent changes in the law covering the naming of dairy substitute products will be outlined, including the use of the word milk for nondairy beverages.

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Article

Cited by 36 publications

References 4 publications

Effect of the Surface Hydrophobicity Degree on the In Vitro Release of Polar and Non-Polar Drugs from Polyelectrolyte Matrix Tablets

Effect of the Surface Hydrophobicity Degree on the In Vitro Release of Polar and Non-Polar Drugs from Polyelectrolyte Matrix Tablets

Dairy Substitutes

Dairy Substitutes

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