T. Makino et N. Kitamori, IMPORTANCE OF GELATINIZATION DEGREE OF STARCH PASTE BINDER IN HARDNESS AND DISINTEGRATION TIME OF TABLETS, Chemical and Pharmaceutical Bulletin, 43(3), 1995, pp. 514-516
Lactose and ascorbic acid powders were granulated using corn or potato
starch pastes. Starch pastes were cooked at different temperatures to
obtain pastes of different degrees of gelatinization, The granules ob
tained were compressed into tablets and the hardness and disintegratio
n time were examined, The gelatinization degree of starch paste was fo
und to be closely related to the tablet properties, especially its dis
integration time, An increase in gelatinization degree of the paste pr
olonged the disintegration time of the resultant tablets, although tab
let hardness did not change, The relation between the gelatinization d
egree of starch paste and tablet properties is discussed.