Native starch in tablet formulations: Properties on compaction

  title={Native starch in tablet formulations: Properties on compaction},
  author={C. E. Bos and G. K. Bolhuis and Hans van Doorne and Coenraad F. Lerk},
  journal={Pharmaceutisch Weekblad},
Maize, potato, rice and tapioca (cassava) starch were evaluated with respect to their properties on direct compression. Rice starch showed much better compactibility as compared to maize, potato and tapioca starch. Moreover, its binding capacity proved to be almost insensitive to mixing with magnesium stearate. This in contrast to the dramatic decrease in crushing strength of potato starch tablets containing the lubricant. The compactibility of the starches was found to be strongly affected by… 
Characterization and Utilization of Starches Extracted from Florencia and Waxy Maize Hybrids for Tablet Formulation: Compaction Behaviour and Tablet Properties
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Comparative binding and disintegrating property of Echinochloa colona starch (difra starch) against maize, sorghum, and cassava starch
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Evaluation of material properties and compression characteristics of Assam Bora rice flours as a directly compressible vehicle in tablet formulation
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Assessment of Pregelatinized Sorghum and Maize Starches as Superior Multi-functional Excipients
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Interaction of tablet disintegrants and magnesium stearate during mixing I: Effect on tablet disintegration.
The results show that a strongly swelling disintegrant, such as sodium starch glycolate in contrast to potato starch, can reduce the deteriorating effect of hydrophobic lubricants on tablet disintegration.
Influence of starch concentration on the disintegration time of tolbutamide tablets.
Disintegration tests were performed on tablets compressed from 16/20, 40/60, and 60/80 mesh granulations prepared by the method of dry granulation to contain 250 mg. of tolbutamide and corn starch
The interactions of water with cellulose- and starch-derived pharmaceutical excipients
It appears that water exists in at least three thermodynamic states in starch, cellulose, and their derivatives: directly and tightly bound, with a stoichiometry of one water molecule per anhydroglucose unit, and in a relatively unrestricted form, approaching the properties of bulk or pure liquid water.
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