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International Journal of Food Properties Volume 14, 2011 - Issue 4
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Original Articles

Effects of Co-Formulation of Amorphous Maltodextrin and Deliquescent Sodium Ascorbate on Moisture Sorption and Stability

Ashley N. Hiatt Department of Food Science, Purdue University, W. Lafayette, IN, USA
,
Lynne S. Taylor Department of Industrial and Physical Pharmacy, Purdue University, W. Lafayette, IN, USA
&
Lisa J. Mauer Department of Food Science, Purdue University, W. Lafayette, IN, USACorrespondence[email protected]
Pages 726-740 | Received 04 Aug 2009, Accepted 27 Sep 2009, Published online: 13 Jun 2011

Citations (13)

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Read on this site (4)

Mohamed K. Ghorab, Scott J. Toth, Garth J. Simpson, Lisa J. Mauer & Lynne S. Taylor. (2014) Water–solid interactions in amorphous maltodextrin-crystalline sucrose binary mixtures. Pharmaceutical Development and Technology 19:2, pages 247-256.
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Huaning Yu, Yuanrong Zheng & Yunfei Li. (2013) Water Adsorption Isotherms and Storage Stability of Freeze-Dried Bovine Colostrum Powder. International Journal of Food Properties 16:8, pages 1764-1775.
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Tulin Yakici & Muhammet Arici. (2013) Storage Stability of Aspartame in Orange Flavored Soft Drinks. International Journal of Food Properties 16:3, pages 698-705.
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Ashley N. Hiatt, Mario G. Ferruzzi, Lynne S. Taylor & Lisa J. Mauer. (2011) Deliquescence Behavior and Chemical Stability of Vitamin C Forms (Ascorbic Acid, Sodium Ascorbate, and Calcium Ascorbate) and Blends. International Journal of Food Properties 14:6, pages 1330-1348.
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Articles from other publishers (9)

Natalia Veronica, Celine Valeria Liew & Paul Wan Sia Heng. (2021) Investigation on the impact of different proportions of components in formulations on stability of a moisture sensitive drug. International Journal of Pharmaceutics 603, pages 120690.
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Adrienne L. Voelker, Abigail A. Sommer & Lisa J. Mauer. (2020) Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous ingredients. Food Research International 136, pages 109608.
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Chiamaka C. Nnaedozie, Constantijn Sanders, Edgar Chavez Montes, Laurent Forny, Gerhard Niederreiter, Stefan Palzer & Agba D. Salman. (2019) Investigation of rehydration of food powder mixtures. Powder Technology 353, pages 311-319.
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Susan M. Reutzel-Edens, Doris E. Braun & Ann W. Newman. 2018. Polymorphism in the Pharmaceutical Industry. Polymorphism in the Pharmaceutical Industry 159 188 .
Seda Arioglu-Tuncil, Vivekanand Bhardwaj, Lynne S. Taylor & Lisa J. Mauer. (2017) Amorphization of thiamine chloride hydrochloride: A study of the crystallization inhibitor properties of different polymers in thiamine chloride hydrochloride amorphous solid dispersions. Food Research International 99, pages 363-374.
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Alpana Thorat, Krystin N. Marrs, Mohamed K. Ghorab, Vincent Meunier, Laurent Forny, Lynne S. Taylor & Lisa J. Mauer. (2017) Moisture-Mediated Interactions Between Amorphous Maltodextrins and Crystalline Fructose. Journal of Food Science 82:5, pages 1142-1156.
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Belinda Christina, Lynne S. Taylor & Lisa J. Mauer. (2015) Physical stability of l -ascorbic acid amorphous solid dispersions in different polymers: A study of polymer crystallization inhibitor properties. Food Research International 76, pages 867-877.
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Mohamed K. Ghorab, Krystin Marrs, Lynne S. Taylor & Lisa J. Mauer. (2014) Water–solid interactions between amorphous maltodextrins and crystalline sodium chloride. Food Chemistry 144, pages 26-35.
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Stefano Bianco, Frederic Tewes, Lidia Tajber, Vincent Caron, Owen I. Corrigan & Anne Marie Healy. (2013) Bulk, surface properties and water uptake mechanisms of salt/acid amorphous composite systems. International Journal of Pharmaceutics 456:1, pages 143-152.
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