Journal of Thermal Analysis and Calorimetry
Volume/Issue:
Volume 47: Issue 5
The effects of co-lyophilized polymeric additives on the glass transition temperature and crystallization of amorphous sucrose
Authors:
Sheri L. Shamblin School of Pharmacy University of Wisconsin-Madison 53706 Madison WI USA

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Eva Y. Huang School of Pharmacy University of Wisconsin-Madison 53706 Madison WI USA

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G. Zografi School of Pharmacy University of Wisconsin-Madison 53706 Madison WI USA

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Pages:
1567–1579
Online Publication Date:
05 Aug 2005
Publication Date:
01 Nov 1996
Article Category:
Research Article
DOI:
https://doi.org/10.1007/bf01992846
Keywords:
amorphous; crystallization; glass transition temperature; sucrose
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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 theTg of a sucrose-additive mixture, relative to theTg of pure sucrose, and its ability to inhibit crystallization. Differential scanning calorimetry was used to measure the glass transition temperature,Tg, the non-isothermal crystallization temperature,Tc, 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 inTc, 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 theTg of sucrose, although at higher concentrations, theTg increased proportionally. Thus, it appears that the inhibition of sucrose crystallization by the additition of small amounts of a higher-Tg component cannot be attributed solely to changes in molecular mobility associated with an increase inTg.

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Cover Journal of Thermal Analysis and Calorimetry
Journal of Thermal Analysis and Calorimetry
Print ISSN:
1388-6150
Online ISSN:
1572-8943

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Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation		 1969
Volumes
per Year		 1
Issues
per Year		 24
Founder Akadémiai Kiadó
Founder's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

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