Abstract
The aim was to determine the relevance of the glass transition temperature (Tg) on the compressibility and compactibility of different excipients as celluloses, cellulose derivatives, lactoses, starch, maltodextrin and carrageenan. Their Tg was determined, they were tableted on an instrumented eccentric tableting machine and crushing force was analyzed. Using force, time and displacement tableting behavior was analyzed by 3D modeling. The parameters obtained, d (time plasticity), e (pressure plasticity) and w (fast elastic decompression), show different deformation mechanisms for the materials in relation to their Tg. Further, if the Tg can be reversibly exceeded during tableting, crushing force is high, otherwise crushing force is lower.
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