Maltodextrin

Colon targeting is an ongoing challenge, particularly for the oral administration of biological drugs or local treatment of inflammatory bowel disease (IBD). In both cases, drugs are known to be sensitive to the harsh conditions of the upper gastrointestinal tract (GIT) and, thus, must be protected.…
Read More...

Previous studies have shown that humans can taste maltooligosaccharides but not maltopolysaccharides (MPS; DP of >20) and that their taste detection is independent of the canonical sweet taste receptor. The objectives of this study were to determine the DP ranges of target stimuli that are…
Read More...

Advances in existing drying techniques are essential for upgrading large scale industries. Enzymes are often degraded by drying processes. Spray drying (SD) has detrimental effects on bioactive molecules at high temperatures. Freeze-drying (FD) is a reference technique capable of drying sensible…
Read More...

Abstract Objectives This review aims at gleaning the currently available research reports that relate to 3D printlets for paediatric patients, and especially the excipients used to produce various colours, flavours, shapes and sizes. Methods A thorough literature review on paediatric 3D printed…
Read More...

A fine, hygroscopic, and poorly flowable probiotic powder encapsulating Lactobacillus rhamnosus GG (LGG) was granulated using a high-shear granulation process, wherein a small amount of water (4%, w/w) was used for moisture-activation with or without 10% (w/w) resistant maltodextrin (RM). The…
Read More...

Maltodextrin (MD) is a natural polymer ideal for electrospinning due to its non-toxicity, water solubility, and low viscosity. In this investigation, MD solutions, each containing a different dextrose equivalent (DE) value of 18, 10, and 4, were studied in an ethanol/water solvent system for the…
Read More...

Understanding the tabletability change of materials after granulation is critical for the formulation and process design in tablet development. In this paper, a material library consisting of 30 pharmaceutical materials was used to summarize the pattern of change of tabletability during high shear…
Read More...

NaCl is commonly added into food powders as a humectant or taste enhancer with little consideration of its impact on the physical properties and stability of powders. In this study, maltodextrins of dextrose equivalence (DE) 5, 20 and 45 and 10%w/w NaCl were first dissolved in water and then…
Read More...

Semi-solid extrusion (SSE) is a three-dimensional printing (3DP) process that involves the extrusion of a gel or paste-like material via a syringe-based printhead to create the desired object. In pharmaceuticals, SSE 3DP has already been used to manufacture formulations for human clinical studies.…
Read More...

This study investigated the phase stability of liquid mixtures and composite gels properties of de-structured waxy potato starch (DWPS) and whey protein isolate (WPI). The DWPS are physically-modified starches treated at 120, 140 and 150 °C for 30 min under constant shear. The composite gels (13%…
Read More...