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Crystallization and X‐ray Diffraction of Crystals Formed in Water‐Plasticized Amorphous Lactose
Author(s) -
Jouppila Kirsi,
Kansikas Jarno,
Roos Yrjö H.
Publication year - 1998
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp980010s
Subject(s) - crystallization , nucleation , lactose , relative humidity , amorphous solid , anhydrous , crystal (programming language) , water of crystallization , materials science , crystallography , diffraction , chemical engineering , crystal growth , chemistry , thermodynamics , food science , organic chemistry , optics , physics , programming language , computer science , engineering
Effects of storage time and relative humidity on crystallization and crystal forms produced from amorphous lactose were investigated. Crystallization was observed from time‐dependent loss of sorbed water and increasing intensities of peaks in X‐ray diffraction patterns. The rate of crystallization increased with increasing storage relative humidity. Lactose crystallized mainly as α‐lactose monohydrate and anhydrous crystals with α‐ and β‐lactose in a molar ratio of 5:3. The results suggested that the crystal form was defined by the early nucleation process. The crystallization data are important in modeling of crystallization phenomena and prediction of stability of lactose‐containing food and pharmaceutical materials.