Comparison of two melting range analysis methods with lactitol monohydrate

Halttunen, H.; Rajakylä, E; Nurmi, Juha; Perkkalainen, P.; Pitkänen, Ilkka

doi:10.1016/s0040-6031(01)00637-2

Cited by 8 publications

(2 citation statements)

References 5 publications

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“…1. [11,15] Maltitol is a disaccharide consisting of a glucose unit linked with a sorbitol unit [11] while lactose consists of galactose and glucose. Lactose is a natural disaccharide which is known to occur in either one of three crystalline forms: α-lactose monohydrate, α-lactose anhydrous and β-lactose anhydrous.…”

Section: Mono-and Disaccharidesmentioning

confidence: 99%

Reference database of Raman spectra of pharmaceutical excipients

Veij

Vandenabeele

Beer

et al. 2008

J Raman Spectroscopy

196

100

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Raman spectroscopy has evolved into an important fast, direct and nondestructive technique in pharmaceutical analysis. Usually, the focus in this field is mainly on the active ingredients and not on the excipients present in the drugs. A collection of Raman spectra of widely used pharmaceutical excipients is presented in this article, which can serve as a reference for the interpretation of Raman spectra during drug analysis (including classical qualitative and quantitative pharmaceutical analysis, counterfeit tracing and process analytical technology (PAT) applications). The 43 analyzed excipients can be classified into seven categories: mono-and disaccharides (dextrose, lactitol, maltitol, lactose and sucrose), polysaccharides (microcrystalline cellulose, methylcellulose (MC), carboxymethylcellulose (CMC), hydroxypropyl cellulose (HPC), hydroxypropyl methylcellulose (HPMC), wheat starch, maltodextrin, primojel, tragacanth and pectin), polyalcohols (propylene glycol, erythritol, xylitol, mannitol and sorbitol), carboxylic acids and salts (alginic acid, glycine, magnesium stearate, sodium acetate and sodium benzoate), esters (arachis oil, lubritab, dibutyl sebacate, triacetin, Eudragit E100 and Eudragit RL100), inorganic compounds (calcium phosphate, talc, anatase and rutile (TiO 2 ), calcium carbonate, magnesium carbonate, sodium bicarbonate and calcium sulfate) and some unclassified products [gelatin, macrogol 4000 (polyethylene glycol (PEG), polyvinyl pyrrolidone and sodium lauryl sulfate].

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Section: Mono-and Disaccharidesmentioning

confidence: 99%

Reference database of Raman spectra of pharmaceutical excipients

Veij

Vandenabeele

Beer

et al. 2008

J Raman Spectroscopy

196

100

View full text Add to dashboard Cite

show abstract

“…The melting points of lactitol vary depending on the crystalline forms. For lactitol monohydrate, the melting point ranges from 93 to 100°C, which is influenced by the grinding and drying extent (Halttunen et al 2001). Lactitol displays about 40% relative sweetness as sucrose and a mild clean sweet taste without aftertaste.…”

Section: Properties Of Lactitolmentioning

confidence: 99%

Sugar alcohols derived from lactose: lactitol, galactitol, and sorbitol

Zhang

Chen

et al. 2020

Appl Microbiol Biotechnol

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Lactose is a common natural disaccharide composed of galactose and glucose molecules. It is mainly found in the whey, the byproduct of cheese and casein industries. As the supply of lactose far exceeds demand, a lot of lactose was discarded as the waste every year, which not only leads to resource waste, but also causes environmental pollution. Therefore, the deep processing of lactose as the feedstock has become a hot research topic. The lactose-derived sugar alcohols, including lactitol, sorbitol, and galactitol, have shown great potential applications not only in food manufacture, but also in pharmaceutical, cosmetic, and material fields. In this paper, we focus on the property, physiological effect, production, and application of the lactose-derived sugar alcohols. Key points• The deep processing of lactose as the feedstock has become a hot research topic.• The lactose-derived sugar alcohols show great application values.• Recent advances in the lactose-derived sugar alcohols are reviewed.

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Sugar Alcohols

Cock

2020

Kirk-Othmer Encyclopedia of Chemical Technology

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Sugar alcohols, or polyols, are carbohydrates. They bear a close relationship to the saccharides from which they are formed by reduction and from which their names are often derived; glucitol (sorbitol), mannitol, isomalt, maltitol, lactitol, xylitol, and erythritol are the most common commercially available polyols. Some occur in nature in small amounts. They are generally produced by hydrogenation or fermentation of saccharides from renewable raw materials. Worldwide consumption of polyols is estimated to be about 1.8 million metric tons in 2020. More than half of that volume is used in foods where polyols are used at high levels as sugar‐free bulk sweeteners (sugar content less than 0.5% based on dry solids) replacing sugars on a weight‐for‐weight basis and at lower levels to perform very specific technical functionalities. Also, more than half of the global polyols consumption relates to sorbitol only, of which about three‐quarters is used in nonfood applications such as in oral and personal care (ie, toothpaste) and as a starting material in the production of, for example, vitamin C, polymers, and surfactants. Polyols are used in pharmaceutical and cosmetic applications mainly for technical functionality such as filler, binder, anticaking agent, stabilizer, texturizer, moisturizer, and humectant. This article provides an overview of the most common polyols; how they are produced; their physical, chemical, sensorial, biological, and nutritional characteristics; properties in food and nonfood applications; and legal aspects associated with their use.

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Comparison of two melting range analysis methods with lactitol monohydrate

Cited by 8 publications

References 5 publications

Reference database of Raman spectra of pharmaceutical excipients

Reference database of Raman spectra of pharmaceutical excipients

Sugar alcohols derived from lactose: lactitol, galactitol, and sorbitol

Sugar Alcohols

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