Effect of temperature and humidity on vegetable grade magnesium stearate

Koivisto, Mikko; Jalonen, H.U.; Lehto, Vesa‐Pekka

doi:10.1016/j.powtec.2004.09.041

Cited by 18 publications

(11 citation statements)

References 11 publications

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“…Water of hydration was lost at 100 o C and melting peaks at 120 o C and 130 o C were observed for magnesium stearate mononohydrate and dihydrate, respectively, in previous studies. For the trihydrate, a two‐stage melting endotherm starting at 115 o C was observed . There is a solid phase transition at 57 o C in the DSC curve for MgSt 2 .…”

Section: Resultsmentioning

confidence: 92%

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Preparation and characterization of magnesium stearate, cobalt stearate, and copper stearate and their effects on poly(vinyl chloride) dehydrochlorination

Gönen

Egbuchunam

Balköse

et al. 2014

J Vinyl Addit Technol

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Preparation and characterization of pure metal soaps and investigation of their effects on poly(vinyl chloride) (PVC) dehydrochlorination were the objectives of the present study. Magnesium stearate (MgSt 2 ), cobalt stearate (CoSt 2 ), and copper stearate (CuSt 2 ) were prepared by a precipitation method. An aqueous sodium stearate (NaSt) solution was mixed at 500 rpm with respective metal salt solutions at 75

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Section: Resultsmentioning

confidence: 92%

“…The thermal transitions of metal soaps during programmed heating can be determined by analysis by differential scanning calorimetry (DSC) .…”

Section: Resultsmentioning

confidence: 99%

Preparation and characterization of magnesium stearate, cobalt stearate, and copper stearate and their effects on poly(vinyl chloride) dehydrochlorination

Gönen

Egbuchunam

Balköse

et al. 2014

J Vinyl Addit Technol

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“…The HF curve reveals oxidative thermodegradation at temperatures over 233 °C, with HF max at 264, 334, and 459 °C, respectively. The mixture RSP/RM-β-CD + MgSTE shows the most complex thermoanalytical profile, due to complexity of excipient composition, being known that pharmaceutical-purity MgSTE is a mix of different fatty acid salts that may vary in proportion, and additionally, its properties heavily depend on its moisture content [ 53 , 54 ]. After the dehydration, the RSP/RM-β-CD + MgSTE shows stability in the 106–218 °C temperature range, without revealing any interactions between the components of this matrix.…”

Section: Resultsmentioning

confidence: 99%

Risperidone/Randomly Methylated β-Cyclodextrin Inclusion Complex—Compatibility Study with Pharmaceutical Excipients

et al. 2021

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Risperidone (RSP) is an atypical antipsychotic drug used in treating schizophrenia, behavioral, and psychological symptoms of dementia and irritability associated with autism. The drug substance is practically insoluble in water and exhibits high lipophilicity. It also presents incompatibilities with pharmaceutical excipients such as magnesium stearate, lactose, and cellulose microcrystalline. RSP encapsulation by randomly methylated β-cyclodextrin (RM-β-CD) was performed in order to enhance drug solubility and stability and improve its biopharmaceutical profile. The inclusion complex formation was evaluated using thermal methods, powder X-ray diffractometry (PXRD), universal-attenuated total reflectance Fourier transform infrared (UATR-FTIR), UV spectroscopy, and saturation solubility studies. The 1:1 stoichiometry ratio and the apparent stability constant of the inclusion complex were determined by means of the phase solubility method. The compatibility between the supramolecular adduct and pharmaceutical excipients starch, anhydrous lactose, magnesium stearate, and cellulose microcrystalline was studied employing thermoanalytical tools (TG-thermogravimetry/DTG-derivative thermogravimetry/HF-heat flow) and spectroscopic techniques (UATR-FTIR, PXRD). The compatibility study reveals that there are no interactions between the supramolecular adduct with starch, magnesium stearate, and cellulose microcrystalline, while incompatibility with anhydrous lactose is observed even under ambient conditions. The supramolecular adduct of RSP with RM-β-CD represents a valuable candidate for further research in developing new formulations with enhanced bioavailability and stability, and the results of this study allow a pertinent selection of three excipients that can be incorporated in solid dosage forms.

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“…The commercially available magnesium stearate products are mixtures of different fatty acid salts (stearin) mainly including stearic acid and palmitic acid, which can be derived either from animal fats or from vegetable oils, although the vegetable source of stearin has not been studied intensively [1][2][3][4][5]. This material is widely used by chemical industries for different purposes as a slip additive in molding compounds and ABS resins, as a moisture separator in fire extinguishing powders, essential components or as rubber separating agents, in foodstuffs, as stabilizers for PVC, and as defoaming agents in cosmetic preparations.…”

Section: Introductionmentioning

confidence: 99%

Semibatch Production of Pharmaceutical Grade Magnesium Stearate: A Statistical Approach

et al. 2007

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Fractional factorial design was employed to investigate the effect of feed composition and the major operating variables on the production of pharmaceutical grade magnesium stearate in a double decomposition process. The studied variables were initial stearic acid concentration, initial sodium hydroxide concentration, initial magnesium sulfate concentration, as well as reactor temperature at the time of NaOH addition (the first reaction temperature) and reactor temperature during magnesium sulfate addition (the final reaction temperature), pH of the solution at the end of reaction (final pH). The moisture content of the cake produced after filtration and the yield of magnesium stearate in the dried cake (assay), were the most important responses investigated as a function of feed and operating variables and these were optimized through statistical analysis. The results of the study showed that both magnesium sulfate and NaOH had high positive effects on the final pH, with a nonsignificant effect of the other main factors being observed. Increasing the NaOH concentration and the first reaction temperature led to an increase in the assay production, whereas the binary interaction of stearic acid and NaOH revealed a negative effect. The acid as well as NaOH concentrations exhibited positive influence on the moisture content of the filtered cake. Finally, the simplex optimization method was used to obtain the optimal conditions. The results of the study were successfully adapted to the large scale production of pharmaceutical grade magnesium stearate and pharmaceutical grade product was produced meeting the standards required.

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Effect of temperature and humidity on vegetable grade magnesium stearate

Cited by 18 publications

References 11 publications

Preparation and characterization of magnesium stearate, cobalt stearate, and copper stearate and their effects on poly(vinyl chloride) dehydrochlorination

Preparation and characterization of magnesium stearate, cobalt stearate, and copper stearate and their effects on poly(vinyl chloride) dehydrochlorination

Risperidone/Randomly Methylated β-Cyclodextrin Inclusion Complex—Compatibility Study with Pharmaceutical Excipients

Semibatch Production of Pharmaceutical Grade Magnesium Stearate: A Statistical Approach

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