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Trends in Heat & Mass Transfer   Volumes    Volume 13 
Crystallization technology for product design
S. Petersen, A. Abouzeid, P. T. N. Nguyen, K. Wendt, J. Ulrich
Pages: 97 - 105
Number of pages: 9
Trends in Heat & Mass Transfer
Volume 13 

Copyright © 2013 Research Trends. All rights reserved

The functionality of products in pharmaceutical, chemical and food industries is very broad and diverse. Besides modified release and drug targeting in the pharmaceutical industry, many food products with new and innovative functionality pertaining to looks, taste, particle/crystal form, handling properties or shelf life such as in the field of sweets or nutritional supplement are created on a regular basis. Crystallization technology can be used in designing such new products for the food, pharmaceutical as well as chemical and fertilizer industries. Using the example of three different techniques namely melt crystallization (here in-situ coating), solution crystallization (liquid mediated phase transition) and freeze casting, it is shown that crystallization technology is suitable for the production of a wide range of new innovative products. It is, for instance, possible to design container systems either for pharmaceutical or food applications with various release characteristics or filling alternatives. Further, tablet bodies disintegrating very fast or controlled by pore volume design, coated tablets etc. can be successfully produced using crystallization technologies.
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