The amorphous state of spray-dried maltodextrin: sub–sub-Tg enthalpy relaxation and impact of temperature and water annealing

The amorphous state of pharmaceuticals obtained or transformed by milling: Sub-Tg features and rejuvenation

“…In the case of polymers and pharmaceuticals it has also been demonstrated that lyophilization process may produce glassy solids showing sub-Tg endotherm [32,28]. Similar observations have been made for other industrially prepared amorphous food products [29][30][31]. As an example Fig.…”

“…As an example Fig. 4A reproduces the Cp features of maltodextrine [31] amorphized by spray drying and then aged for a long time at RT. We show here that high energy milling is a technique that not only allows to amorphize molecular compounds but also produces glasses which present the thermodynamic signature of hyperquenched glasses.…”

Review: physical chemistry of solid dispersions

“…[113,114] The fictive temperature of an aged glass can be derived from a configurational enthalpy (−ΔH conf ) versus T plot by taking the intersection between the tangents of the super-cooled liquid and the glass (Figure 3). Descamps et al [115] used this plot to compare maltodextrin glasses that were obtained via different routes and demonstrated that, depending on the preparation method and annealing conditions, glasses will be entrapped in different local minima of the potential energy landscape. A disadvantage of all the above-described calorimetric methods for fictive temperature determinations is that none of them is suited for amorphous polymers or amorphous drug-polymer mixtures, since the heat capacity of the corresponding crystalline form does not exist in these cases.…”

Effects of Protein Conformational Modifications, Enthalpy Relaxation, and Interaction with Water on the Solubility of Milk Protein Concentrate Powder

“…It could affect the physical properties of amorphous food materials such as MPC powder during storage. A number of factors can affect the enthalpy relaxation such as previous thermal history, ageing period and water activity etc (Haque et al 2006;Descamps et al 2009). …”