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Table 3 Further physicochemical profiles of the cross-linked maize, wheat and rice

From: Sucrose- and formaldehyde-modified native starches as possible pharmaceutical excipients in tableting

Cross linking agent % Swelling pH Viscosity [CP]
Maize powder Wheat powder Rice powder Maize starch Wheat starch Rice starch Maize starch Wheat starch Rice starch
Native starch 40 58.3 49.5 6.12 5.84 6.27 150.0 152.0 149.0
2.5% sucrose 42 44 71 5.47 5.40 5.01 143.2 145.3 150.0
5% sucrose 41 54 68 5.52 5.35 5.28 145.6 143.0 147.0
10% sucrose 47 44 72 5.12 5.41 5.23 146.0 146.0 148.0
20% sucrose 48 63 71 5.47 5.40 5.03 148.4 148.0 152.0
40% sucrose 42 42 72 5.50 5.47 5.13 152.0 149.0 149.7
2.5% formaldehyde 76 44 72 5.35 5.47 5.11 142.0 147.0 145.0
5% formaldehyde 66 62 72 5.05 5.53 5.10 146.5 147.5 147.0
10% formaldehyde 56 64 75 4.77 5.26 5.04 149.0 145.0 148.0
20% formaldehyde 48 43 70 5.18 5.50 4.50 151.0 150.0 146.5
40% formaldehyde 44 46 72 5.54 5.13 4.74 150.7 149.2 149.4