Abstract
The role of moisture in the compactibility of β-cyclodextrin has been examined. A physically modified β-cyclodextrin (BCD-DC) was compared to a commercial β-cyclodextrin product (Kleptose®). The moisture sorption-desorption isotherms of both β-cyclodextrin samples showed considerable hysteresis. This can be attributed to the fact that water is associated to β-cyclodextrin in the form of a crystal hydrate. Both β-cyclodextrin samples lost their compactibility on removal of water, thus demonstrating that moisture is essential for the compactibility of β-cyclodextrin. A moisture content of about 14% appears to be optimum for maximum compactibility of samples studied.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
