Crystallization and X-ray diffraction of crystals formed in water-plasticized amorphous lactose.
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 alpha-lactose monohydrate and anhydrous crystals with alpha- and beta-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.
Jouppila
K
K
Department of Food Technology, P.O. Box 27 (Latokartanonkaari 7), University of Helsinki, Finland.
Kansikas
J
J
Roos
Y H
YH
D003460:Crystallization; D005612:Freeze Drying; D006813:Humidity; D007785:Lactose / Q000737:chemistry*; D010968:Plasticizers; D013696:Temperature; D014867:Water / Q000737:chemistry*; D014961:X-Ray Diffraction
D010968:Plasticizers; D014867:Water; D007785:Lactose