This work focused on producing Inhaler grade lactose (IGL) directly by crystallization. IGL is a high purity lactose excipient meeting a range of precise particle size distribution specifications. The 50 percent particle size (d50) on a volume basis desired for this work was in the range of 50 to 90 μm, and a span less than 1. IGL is commonly used as a drug carrier in dry particle inhalers. Typical industrial lactose crystallization produces lactose with a d50 greater than 200 μm and a span of around 2. The large span has been attributed to successive nucleation events during the growth phase and growth rate dispersion. Costly additional processing is currently required to produce IGL, generally in the form of sieving and milling. I...
Crystallization from surfactant-free, monodisperse emulsions was investigated as a method for contro...
An ultra-pure lactose feed was produced from a patented process (Durham et al. 1997) and shown to be...
This study investigates the effects of key process parameters of continuous mixing-induced supersatu...
Evaporative crystallization has been used by Fonterra Cooperative Group (New Zealand) for producing...
A microfluidic process for producing crystals of controlled size by confining the crystallization wi...
A microfluidic process for producing crystals of controlled size by confining the crystallization wi...
Micron-dimension lactose crystals were produced through ‘one step’ crystallization under high shear ...
Lactose is the major carbohydrate in milk, and similarly to other sugars, it can exist as two anomer...
Lactose is the major carbohydrate in milk, and similarly to other sugars, it can exist as two anomer...
Engineered lactose particles were prepared by anti-solvent crystallisation technique using lactose s...
Engineered lactose particles were prepared by anti-solvent crystallisation technique using lactose s...
This study investigates the effects of key process parameters of continuous mixing-induced supersatu...
This study investigates the effects of key process parameters of continuous mixing-induced supersatu...
This study investigates the effects of key process parameters of continuous mixing-induced supersatu...
In industry, lactose is generally produced by concentrating whey permeate by evaporation followed by...
Crystallization from surfactant-free, monodisperse emulsions was investigated as a method for contro...
An ultra-pure lactose feed was produced from a patented process (Durham et al. 1997) and shown to be...
This study investigates the effects of key process parameters of continuous mixing-induced supersatu...
Evaporative crystallization has been used by Fonterra Cooperative Group (New Zealand) for producing...
A microfluidic process for producing crystals of controlled size by confining the crystallization wi...
A microfluidic process for producing crystals of controlled size by confining the crystallization wi...
Micron-dimension lactose crystals were produced through ‘one step’ crystallization under high shear ...
Lactose is the major carbohydrate in milk, and similarly to other sugars, it can exist as two anomer...
Lactose is the major carbohydrate in milk, and similarly to other sugars, it can exist as two anomer...
Engineered lactose particles were prepared by anti-solvent crystallisation technique using lactose s...
Engineered lactose particles were prepared by anti-solvent crystallisation technique using lactose s...
This study investigates the effects of key process parameters of continuous mixing-induced supersatu...
This study investigates the effects of key process parameters of continuous mixing-induced supersatu...
This study investigates the effects of key process parameters of continuous mixing-induced supersatu...
In industry, lactose is generally produced by concentrating whey permeate by evaporation followed by...
Crystallization from surfactant-free, monodisperse emulsions was investigated as a method for contro...
An ultra-pure lactose feed was produced from a patented process (Durham et al. 1997) and shown to be...
This study investigates the effects of key process parameters of continuous mixing-induced supersatu...