Starch
Sodium Starch Glycolate Potato/Maize
Pharmaceutical and nutraceutical manufacturers can choose from a flexible range of sodium starch glycolate-based super disintegrants that are suited to a variety of formulation needs. With more than 20 years of expertise, Padmashree is an expert in making sodium starch glycolate, meeting a range of demands in the business. Our solution works well to improve the disintegration of hard capsules, swallowable tablets, and tablets that dissolve when taken orally.
To meet particular needs, we’ve created many grades of sodium starch glycolate as part of our dedication to quality and innovation. Our products provide dependable performance and compatibility with a broad range of formulations, regardless of whether they can survive high shear granulation, acidic conditions, or low organic solvent focus.
Applications:
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Superdisintegrant: SSG's primary function is to promote rapid tablet and capsule disintegration upon contact with water.
This ensures optimal drug release and absorption. - Suspending Agent: Helps to create stable suspensions of insoluble drug particles in liquid formulations.
- Thickening Agent: Increases viscosity in some formulations.
Specifications:
| Grade | Conductivity | Bulk Density (g/ml) | Application | |||
| Potato | NMT 10% | 2.8 % – 4.2 % | Superdisintegrant with a rapid and high degree of swelling for tablet and capsule formulations. | |||
| Maize | NMT 10% | 2.8 % – 4.2 % |
Especially for poorly water-soluble actives. Low/Medium/High-viscosity grade superdisintegrants, forming translucent gels in water. Compliant with Type A, Type B with IP/BP/USP/Ph. Eur. |
Pregelatinized Starch
Pregelatinized starch is a modified starch that has been precooked and dried. This process gelatinizes the starch granules, making them soluble in cold water and altering their functional properties. Pregelatinized starch typically appears as a white or off-white powder with a neutral taste and odor.
Applications:
Pharmaceuticals:
Food Industry
Modified Starch
Modified starch refers to starches that have been chemically, physically, or enzymatically treated to alter their properties compared to their native counterparts. These modifications can target aspects like solubility, viscosity, texture, stability, and digestibility. Modified starches often appear as white or slightly off-white powders.
Applications:
Food Industry:
- Thickener, Stabilizer, and Texturizer: In sauces, soups, gravies, dressings, bakery products, confectionery, and processed foods.
- Gelling Agent: Creates specific textures in puddings, pie fillings, and gummy candies.
- Fat Replacer: Provides a creamy mouthfeel with reduced fat content in dairy products and processed meats.
- Film-former: Edible films for coatings and packaging.