Premium
Fast Dispersible Cocoa Tablets: A Case Study of Freeze‐Casting Applied to Foods
Author(s) -
Nguyen Phuong T. N.,
Ulrich Joachim
Publication year - 2014
Publication title -
chemical engineering and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.403
H-Index - 81
eISSN - 1521-4125
pISSN - 0930-7516
DOI - 10.1002/ceat.201400032
Subject(s) - dissolution , ultimate tensile strength , materials science , composite material , lamellar structure , casting , crystallinity , chemical engineering , engineering
A fast and easily dissolving/dispersible tablet is introduced as a new convenient dosage form to substitute fine powders. Cocoa was taken as a first potential food candidate to produce a fast dispersible tablet. The experimental setup of a successfully applied freeze‐casting process is presented. By controlling the temperature gradient and the freezing mode, two pore morphologies including needle‐columnar and planar‐lamellar structures were found. Sugar used as a binder dramatically improved the properties of the produced tablets. A fast‐dispersal cocoa tablet of 16 mm in diameter and 10 mm in height was obtained, with a dispersal time of less than 1 min and a crushing force higher than 34.5 N, i.e., a diametral tensile strength σ t of 0.14 N mm −2 . In other words, a tablet meeting the dissolution time and mechanical strength requirements for fast‐dispersal tablets was generated.