Hot-melt extrusion of sugar-starch-pellets

摘要: Sugar-starch-pellets (syn. sugar spheres) are usually manufactured through fluidized bed granulation or wet extrusion techniques. This paper introduces hot-melt (HME) as an alternative method to manufacture sugar-starch-pellets. A twin-screw extruder coupled with a Leistritz Micro Pelletizer (LMP) cutting machine was utilized for the of different types (normal-, waxy-, and high-amlyose) corn starch, blended varying amounts sucrose. Pellets were characterized their physicochemical properties including crystallinity, particle size distribution, tensile strength, swelling expansion. Furthermore, influence content humidity on product investigated. Both sucrose water lowered Tg starch system allowing convenient process. Mechanical strength behavior could be associated amylose amylopectin. X-ray powder diffractometric (XRPD) peaks increasing contents appeared above 30%. signified oversaturation extruded matrix Otherwise, had dissolved been embedded into molten matrix, no crystalline peak have recognized. The replacement reduced pellets' effect, which resulted in less sectional expansion (SEI) changed surface appearance. Further, nearly equal detected spheres more than 40% observation stands good relation analyzed values commercial pellets. techniques (fluidized HME) allowed high yield spherical pellets (less friability) further layering processes. Thermal sugar-starch is still obstacle controlled.