Amorphization of thiamine chloride hydrochloride: A study of the crystallization inhibitor properties of different polymers in thiamine chloride hydrochloride amorphous solid dispersions

Amorphous solid dispersions of thiamine chloride hydrochloride (THCl) were created using a variety of polymers with different physicochemical properties in order to investigate how effective the various polymers were as THCl crystallization inhibitors. THCl:polymer dispersions were prepared by lyoph...

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Veröffentlicht in:	Food research international 2017-09, Vol.99 (Pt 1), p.363-374
Hauptverfasser:	Arioglu-Tuncil, Seda, Bhardwaj, Vivekanand, Taylor, Lynne S., Mauer, Lisa J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amorphous solid dispersion Carrageenan - chemistry chlorides Crystallization Crystallization inhibition differential scanning calorimetry dispersions Food Additives - chemistry Food Handling - methods foods Fourier transform infrared spectroscopy freeze drying Galactans - chemistry gelatin Gelatin - chemistry glass transition temperature guar gum hydrogen bonding kappa carrageenan Mannans - chemistry pectins Pectins - chemistry Plant Gums - chemistry Polymers - chemistry polyvinylpyrrolidone Povidone - chemistry relative humidity sorption isotherms storage conditions thiamin Thiamine - analogs & derivatives Thiamine - chemistry Time Factors Transition Temperature Vitamin B1
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