Abstract
The purpose of this study was to measure the effect of co-lyophilized polymers on the crystallization of amorphous sucrose, and to test for a possible relationship between the ability of an additive to raise theT g of a sucrose-additive mixture, relative to theT g of pure sucrose, and its ability to inhibit crystallization. Differential scanning calorimetry was used to measure the glass transition temperature,T g, the non-isothermal crystallization temperature,T c, and the induction time for crystallization,Q, of sucrose in the presence of co-lyophilized Ficoll or poly(vinylpyrrolidone) (PVP). The effect of these polymers on the crystallization of sucrose was significant as demonstrated by a marked increase inT c, and in the induction time (Q) in the presence of relatively small amounts (1–10%) of additive. Surprisingly, small amounts of polymeric additive had no effect on theT g of sucrose, although at higher concentrations, theT g increased proportionally. Thus, it appears that the inhibition of sucrose crystallization by the additition of small amounts of a higher-T g component cannot be attributed solely to changes in molecular mobility associated with an increase inT g.
Similar content being viewed by others
References
M. Mathlouthi, in Sucrose Properties and Applications M. Mathlouthi and P.R. Cedus, eds. Blackie Academic and Professional, New York, (1995) p. 75.
B. Makower and W.B. Dye, J. Agr. Food Chem., 4 (1956) 72.
K. Palmer, W. Dye and D. Black, J. Agr. Food Chem., 4 (1956) 77.
A. A. Elamin, T. Sebhatu and C. Ahlneck, Int. J. Pharm., 119 (1995) 25.
Y. Roos and M. Karel, J. Food Sci., 56 (1991) 1676.
A. Saleki-Gerhardt and G. Zografi, Pharm. Res., 11 (1994) 1166.
L. Slade and H. Levine, Pure Appl. Chem., 60 (1988) 1841.
J. D. Ferry, Viscoelastic Properties of Polymers, John Wiley & Sons, New York, (1980).
Y. Roos and M. Karel, J. Food Sci., 57 (1992) 775.
K. A. Nelson and T. P. Labuza, J. Food Eng., 22 (1994) 271.
K. Van Scoik and J. T. Carstensen, Int. J. Pharm., 58 (1990) 185.
C. T. Moynihan, A. J. Easteal, J. Wilder and J. Tucker, J. Phys. Chem., 78 (1974) 2673.
B. C. Hancock, S. L. Shamblin and G. Zografi, Pharm. Res., 12 (1995) 799.
M. Gordon and J. S. Taylor, J. Appl. Chem., 2 (1952) 493.
R. Simha and R. F. Boyer, J. Chem. Phys., 37 (1962) 1003.
B. C. Hancock and G. Zografi, Pharm. Res., 11 (1994) 471.
A. J. Kovacs, Adv. Polym. Sci., 3 (1963) 394.
T. K. Kwei, E. M. Pearce, J. R. Pennacchia and M. Charton, Macromolecules, 20 (1987) 1174.
M. J. Brekner, H. A. Schneider and H. J. Cantow, Makromol. Chem., 189 (1988) 2085.
H. A. Schneider, Polymer, 30 (1989) 771.
Author information
Authors and Affiliations
Additional information
This work was supported by the Purdue/Wisconsin Joint Program on Molecular Mobility in solids. S. L. S. is the recipient of a United States Pharmacopeia Fellowship. We thank Dr. Bruno Hancock for helpful discussions.
Rights and permissions
About this article
Cite this article
Shamblin, S.L., Huang, E.Y. & Zografi, G. The effects of co-lyophilized polymeric additives on the glass transition temperature and crystallization of amorphous sucrose. Journal of Thermal Analysis 47, 1567–1579 (1996). https://doi.org/10.1007/BF01992846
Issue Date:
DOI: https://doi.org/10.1007/BF01992846