Mechanism of stickiness in hygroscopic, amorphous powders

Study of the physicochemical characteristics of soursop powder obtained by spray-drying

“…Physicochemical characterization of fresh soursop pulp and soursoup powder with different maltodextrin concentrations. Downton et al (1982), caking occurs through water absorption in powdered dried foods with high sugar concentration. This progressive absorption, according to Endo et al (2007), facilitates the mobility of the sugar molecules in the amorphous state, inducting their crystallization, releasing water and forming liquid bridges between the sugar particles.…”

Investigating variables and mechanisms that influence protein integrity in low water content amorphous carbohydrate matrices

“…The viscosity of the liquid decreases rapidly with increasing temperature such that within 10 Co f T g the material is sufficiently soft for surface tension to cause the initially porous low density structure to rapidly collapse, losing much of its porosity and forming a compact high density liquid structure. 34 This collapse is a kinetic process, its rate predicted to be proportional to the viscosity of the liquid phase. 35 With prolonged storage, as in the 16 month incubation at 37 C, the collapse effect is observed at temperatures in the region of the glass transition itself as is observed for the sucrose pH 6.2 formulation (Table 1).…”

Development of a buccal mucoadhesive film for fast dissolution: mathematical rationale, production and physicochemical characterization

“…By applying Equation (8) to the pullulan polymeric solution, where Tg is the glass transition temperature (63.08 C), T is the crystalline melting temperature (118.18 C), is the viscosity of the solution at temperature T and g is the viscosity at temperature Tg, when substituting the temperature values, viscosity increases by at least 1 billion times (Z g ¼ 10 9 Z), causing immobilization of the molecules and hindering the formation of crystals; at this level of viscosity, their free Gibbs energy is negative, and because the molecules are disordered they begin to form amorphous regions (Downton et al, 1982;Roos, 1995).…”