Characteristics of codried products of microcrystalline cellulose with saccharides and low-substituted hydroxypropylcellulose

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Abstract

Codried products of microcrystalline cellulose (MCC) with saccharides (glucose, mannitol and sorbitol) and low-substituted hydroxypropylcellulose (L-HPC) of various grades (LH11, -20, -21, -22 and -31) were prepared. Their characteristics were evaluated and compared with the corresponding physical mixtures (PM) and dried product of MCC slurry (MCC-S). Improvement in flowability and Carr's index was demonstrated for codried products. Tablets prepared from most of the codried products showed a lower yield pressure and a shorter disintegration time, but a lower tensile strength. The E0 value of MCC-S was the highest among all MCC products tested. Further, all codried products demonstrated a lower E0 value than that of the corresponding physical mixtures. The extent of modification on the stiffness of MCC by L-HPC was larger than that by saccharides. Kic0 values for physical mixtures were larger than those of the corresponding codried products and MCC-S. On the other hand, Kic0 values for codried products of MCC with saccharides were in a comparable range of 0.63-1.10 MPa m1/2, whereas that for codried products of MCC with L-HPC increased with increasing particle size (LH11>LH21>LH31). R0 was larger for physical mixtures than for the corresponding codried products. Most physical mixtures had a larger value of R0 than MCC-S except that for PMS, whereas values for most of codried products were smaller than that of MCC-S except for CD11 and CD21. The values of σT0 for the codried products were lower than those for the physical mixtures, and both were lower than that for MCC-S. In terms of physical mixtures, the extent of decrease by mixing MCC with L-HPC was lower than that when mixing MCC with saccharides. However, the extent of decrease by codrying MCC with saccharides was greater than that with L-HPC. In conclusion, rounder, smoother particles with fewer free-moving fibers on the surface are the determining factor influencing the mechanical performance of the resulting codried products.

Original languageEnglish
Pages (from-to)45-55
Number of pages11
JournalPowder Technology
Volume127
Issue number1
DOIs
Publication statusPublished - Sep 3 2002

Fingerprint

carbohydrates
cellulose
Cellulose
products
microcrystalline cellulose
hydroxypropylcellulose
mannitol
tablets
Sorbitol
Disintegration
disintegration
Mannitol
glucose
tensile strength
Tablets
Glucose
grade
stiffness
Tensile strength

Keywords

  • Codried products
  • Low-substituted hydroxypropylcellulose
  • Mechanical property
  • Microcrystalline cellulose
  • Particle morphology
  • Saccharides

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Physical and Theoretical Chemistry

Cite this

@article{35e4a14a74e749b784215d586718ee96,
title = "Characteristics of codried products of microcrystalline cellulose with saccharides and low-substituted hydroxypropylcellulose",
abstract = "Codried products of microcrystalline cellulose (MCC) with saccharides (glucose, mannitol and sorbitol) and low-substituted hydroxypropylcellulose (L-HPC) of various grades (LH11, -20, -21, -22 and -31) were prepared. Their characteristics were evaluated and compared with the corresponding physical mixtures (PM) and dried product of MCC slurry (MCC-S). Improvement in flowability and Carr's index was demonstrated for codried products. Tablets prepared from most of the codried products showed a lower yield pressure and a shorter disintegration time, but a lower tensile strength. The E0 value of MCC-S was the highest among all MCC products tested. Further, all codried products demonstrated a lower E0 value than that of the corresponding physical mixtures. The extent of modification on the stiffness of MCC by L-HPC was larger than that by saccharides. Kic0 values for physical mixtures were larger than those of the corresponding codried products and MCC-S. On the other hand, Kic0 values for codried products of MCC with saccharides were in a comparable range of 0.63-1.10 MPa m1/2, whereas that for codried products of MCC with L-HPC increased with increasing particle size (LH11>LH21>LH31). R0 was larger for physical mixtures than for the corresponding codried products. Most physical mixtures had a larger value of R0 than MCC-S except that for PMS, whereas values for most of codried products were smaller than that of MCC-S except for CD11 and CD21. The values of σT0 for the codried products were lower than those for the physical mixtures, and both were lower than that for MCC-S. In terms of physical mixtures, the extent of decrease by mixing MCC with L-HPC was lower than that when mixing MCC with saccharides. However, the extent of decrease by codrying MCC with saccharides was greater than that with L-HPC. In conclusion, rounder, smoother particles with fewer free-moving fibers on the surface are the determining factor influencing the mechanical performance of the resulting codried products.",
keywords = "Codried products, Low-substituted hydroxypropylcellulose, Mechanical property, Microcrystalline cellulose, Particle morphology, Saccharides",
author = "Ho, {Hsiu O.} and Hsieh, {Chien Ming} and Sheu, {Ming Thau}",
year = "2002",
month = "9",
day = "3",
doi = "10.1016/S0032-5910(02)00094-3",
language = "English",
volume = "127",
pages = "45--55",
journal = "Powder Technology",
issn = "0032-5910",
publisher = "Elsevier",
number = "1",

}

TY - JOUR

T1 - Characteristics of codried products of microcrystalline cellulose with saccharides and low-substituted hydroxypropylcellulose

AU - Ho, Hsiu O.

AU - Hsieh, Chien Ming

AU - Sheu, Ming Thau

PY - 2002/9/3

Y1 - 2002/9/3

N2 - Codried products of microcrystalline cellulose (MCC) with saccharides (glucose, mannitol and sorbitol) and low-substituted hydroxypropylcellulose (L-HPC) of various grades (LH11, -20, -21, -22 and -31) were prepared. Their characteristics were evaluated and compared with the corresponding physical mixtures (PM) and dried product of MCC slurry (MCC-S). Improvement in flowability and Carr's index was demonstrated for codried products. Tablets prepared from most of the codried products showed a lower yield pressure and a shorter disintegration time, but a lower tensile strength. The E0 value of MCC-S was the highest among all MCC products tested. Further, all codried products demonstrated a lower E0 value than that of the corresponding physical mixtures. The extent of modification on the stiffness of MCC by L-HPC was larger than that by saccharides. Kic0 values for physical mixtures were larger than those of the corresponding codried products and MCC-S. On the other hand, Kic0 values for codried products of MCC with saccharides were in a comparable range of 0.63-1.10 MPa m1/2, whereas that for codried products of MCC with L-HPC increased with increasing particle size (LH11>LH21>LH31). R0 was larger for physical mixtures than for the corresponding codried products. Most physical mixtures had a larger value of R0 than MCC-S except that for PMS, whereas values for most of codried products were smaller than that of MCC-S except for CD11 and CD21. The values of σT0 for the codried products were lower than those for the physical mixtures, and both were lower than that for MCC-S. In terms of physical mixtures, the extent of decrease by mixing MCC with L-HPC was lower than that when mixing MCC with saccharides. However, the extent of decrease by codrying MCC with saccharides was greater than that with L-HPC. In conclusion, rounder, smoother particles with fewer free-moving fibers on the surface are the determining factor influencing the mechanical performance of the resulting codried products.

AB - Codried products of microcrystalline cellulose (MCC) with saccharides (glucose, mannitol and sorbitol) and low-substituted hydroxypropylcellulose (L-HPC) of various grades (LH11, -20, -21, -22 and -31) were prepared. Their characteristics were evaluated and compared with the corresponding physical mixtures (PM) and dried product of MCC slurry (MCC-S). Improvement in flowability and Carr's index was demonstrated for codried products. Tablets prepared from most of the codried products showed a lower yield pressure and a shorter disintegration time, but a lower tensile strength. The E0 value of MCC-S was the highest among all MCC products tested. Further, all codried products demonstrated a lower E0 value than that of the corresponding physical mixtures. The extent of modification on the stiffness of MCC by L-HPC was larger than that by saccharides. Kic0 values for physical mixtures were larger than those of the corresponding codried products and MCC-S. On the other hand, Kic0 values for codried products of MCC with saccharides were in a comparable range of 0.63-1.10 MPa m1/2, whereas that for codried products of MCC with L-HPC increased with increasing particle size (LH11>LH21>LH31). R0 was larger for physical mixtures than for the corresponding codried products. Most physical mixtures had a larger value of R0 than MCC-S except that for PMS, whereas values for most of codried products were smaller than that of MCC-S except for CD11 and CD21. The values of σT0 for the codried products were lower than those for the physical mixtures, and both were lower than that for MCC-S. In terms of physical mixtures, the extent of decrease by mixing MCC with L-HPC was lower than that when mixing MCC with saccharides. However, the extent of decrease by codrying MCC with saccharides was greater than that with L-HPC. In conclusion, rounder, smoother particles with fewer free-moving fibers on the surface are the determining factor influencing the mechanical performance of the resulting codried products.

KW - Codried products

KW - Low-substituted hydroxypropylcellulose

KW - Mechanical property

KW - Microcrystalline cellulose

KW - Particle morphology

KW - Saccharides

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U2 - 10.1016/S0032-5910(02)00094-3

DO - 10.1016/S0032-5910(02)00094-3

M3 - Article

AN - SCOPUS:0037015388

VL - 127

SP - 45

EP - 55

JO - Powder Technology

JF - Powder Technology

SN - 0032-5910

IS - 1

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