Abstract
Structural changes in main components of fatty suppository bases, i.e. triglycerides and their binary mixtures were studied during ageing. Experimental measurements were carried out using temperature-controlled X-ray diffractometry and differential scanning calorimetry. These studies have shown that fresh solidified triglycerides have partially amorphous layered structures which gradually crystallize in time. The rate of crystallization depends on the size of the molecule and the mechanical treatment of the sample. During crystallization the suppository base hardens and its melting point increases. No signs of polymorphism were found in triglycerides during ageing, only different degrees of the crystalline arrangement of each triglyceride.
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