The comparison of seven different methods to quantify the amorphous content of spray dried lactose

Influence of excipients in comilling on mitigating milling-induced amorphization or structural disorder of crystalline pharmaceutical actives

“…29 DVS was recently reported as the method for producing the best correlation for amorphous content in lactose among seven techniques. 30 In the present study, the amorphous contents of the individual milled components, physical, and comilled mixtures were analyzed using XRPD, DVS, and DSC. Amorphous content analysis in case of DVS, was based on a reported method 31 where the change in mass of micronized SS at a given relative humidity was used to determine the amorphous content.…”

Control of crystallization and caking of skim milk powder in fluidized beds: A preliminary study

“…In the crystallization process, water is being expelled from the solids [1]. Lehto et al [9] suggest that the amount of water expelled during crystallization is an indication of the degree of crystallinity and stability of the solids.…”

“…Figures 3 and 4 show the characteristic behaviour of amorphous samples, in that the process of crystallization involves the initial adsorption of water [9], followed by desorption as crystallization occurs. The final moisture content can be greater than the initial moisture content if there is moisture trapped in the final crystalline structure.…”

“…Again, as shown in Figure 4, the overall mass gain is about 3% and 3.5% before crystallization of the skim milk powder exhibiting sorption behaviour which was treated in a fluidized bed with different solutions controlling the relative humidity. The samples treated in the fluidized bed did not adsorb as much water as the original samples, showing that the samples from the fluidized bed are more stable than the original samples [9]. A typical error bar is included in Figure 4 to show the magnitude of the uncertainty in the moisture content change.…”

Untersuchung der Kristallisation amorpher Lactose in Milchpulver anhand Dynamischer Wasserdampfsorption

“…Verschiedene Verfahren wurden für den Nachweis amorpher Anteile in Lactose angewandt: Röntgendiffraktometrie, Differential Scanning Calorimetry (DSC), isotherme Mikrokalorimetrie, Lösungskalorimetrie, Raman Spektrometrie, Kernresonanz und Wasserdampfsorption [7,22,23,25,26]. Anhand DSC ließen sich kürzlich die Glasübergangstempe-raturen und Induktionszeiten der Kristallisation von amorpher Lactose in Lactosepulver und Molkenpulver messen [2].…”