Characterization of directly Compressible Maltodextrins Manufactured by three different Processes

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Abstract
Five types of maltodextrins which were physically processed by the methods of spray drying, fluidized bed agglomeration, and roller compaction were compared in terms of their pre-, during and post-compaction properties. The maltodextrins all had relatively high moisture contents, and small surface areas. Intrinsic compaction testing found that the maltodextrins all formed stronger tablets than Fast-Flo lactose, and had longer disintegration times which were found to be insensitive to pressure. The roller compacted material had the most fragmentary behavior of the five types of maltodextrins examined. Dissolution testing showed that the maltodextrins had longer release rates than Emdex or Fast-Flo lactose, however the maltodextrin formulations were able to pass a modified USP dissolution test.