Abstract
In the food and paper making industries starches have successfully been used as ingredients for a long time [1]. Starches are used in many forms because they offer a large variety of functionalities. In the food and paper production, their main functions are gel formation and binding ability. Most often starches are pregelatinised, partially depolymerised or slightly derivatised before they are applied. In pharmaceutical formulations starches are also widely used as fillers, binders and disintegrant agents in oral solid dosage forms. The other pharmaceutical area is nasal drug delivery, where microspheres prepared of starches by cross-linking starch with epichlorohydrine are used [2].
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Forssell, P., Poutanen, K., Mattila-Sandholm, T., Myllärinen, P. (2004). Starches as Encapsulation Materials. In: Nedović, V., Willaert, R. (eds) Fundamentals of Cell Immobilisation Biotechnology. Focus on Biotechnology, vol 8A. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-1638-3_4
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DOI: https://doi.org/10.1007/978-94-017-1638-3_4
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