IMPORTANCE OF GELATINIZATION DEGREE OF STARCH PASTE BINDER IN HARDNESS AND DISINTEGRATION TIME OF TABLETS

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.