Table 3.
Physical properties of fine gum powders and gum agglomerates (GG, LBG, and CMC) with different sugar binders.
| Gum Powder Type | Binder Type | ρbulk (g/cm3) | ρtapped (g/cm3) | Porosity (%) | CI (%) | HR (-) |
|---|---|---|---|---|---|---|
| Fine GG | 0.58 ± 1·10−3 a | 0.71 ± 0.01 a | 57.2 ± 0.1 d | 19.0 ± 1·10−3 b | 1.23 ± 1·10−3 b | |
| GG agglomerate | Glucose | 0.43 ± 1·10−3 b | 0.49 ± 1·10−3 b | 77.0 ± 2.9 a | 12.0 ± 1·10−3 e | 1.14 ± 1·10−3 e |
| Sucrose | 0.40 ± 0.01 c | 0.47 ± 1·10−3 c | 63.7 ± 2.7 c | 14.9 ± 0.4 c | 1.19 ± 0.01 c | |
| Lactose | 0.37 ± 1·10−3 d | 0.43 ± 0.01 d | 65.4 ± 1·10−3 c | 14.0 ± 0.4 d | 1.17 ± 0.01 d | |
| Sorbitol | 0.31 ± 0.01 e | 0.39 ± 0.01 e | 72.7 ± 1·10−3 b | 21.7 ± 0.6 a | 1.28 ± 1·10−3 a | |
| Fine LBG | 0.58 ± 0.01 a | 0.73 ± 0.01 a | 71.0 ± 1·10−3 e | 19.7 ± 0.6 a | 1.24 ± 0.01 a | |
| LBG agglomerate | Glucose | 0.50 ± 0.01 d | 0.59 ± 0.01 c | 88.3 ± 1·10−3 b | 7.7 ± 0.6 c | 1.09 ± 0.01 d |
| Sucrose | 0.52 ± 1·10−3 c | 0.57 ± 1·10−3 d | 88.6 ± 1·10−3 a | 9.5 ± 0.7 b | 1.11 ± 0.01 c | |
| Lactose | 0.54 ± 1·10−3 b | 0.60 ± 1·10−3 b | 82.0 ± 1·10−3 d | 10.0 ± 1·10−3 b | 1.11 ± 1·10−3 c | |
| Sorbitol | 0.42 ± 1·10−3 e | 0.52 ± 0.01 e | 84.7 ± 1·10−3 c | 18.5 ± 0.7 a | 1.23 ± 0.01 b | |
| Fine CMC | 0.57 ± 1·10−3 a | 0.77 ± 1·10−3 a | 48.4 ± 1·10−3 c | 26.7 ± 0.6 d | 1.36 ± 0.01 d | |
| CMC agglomerate | Glucose | 0.18 ± 1·10−3 c | 0.28 ± 1·10−3 c | 90.8 ± 1·10−3 a | 34.0 ± 1·10−3 c | 1.52 ± 1·10−3 c |
| Sucrose | 0.21 ± 1·10−3 b | 0.32 ± 1·10−3 b | 78.7 ± 1·10−3 b | 35.0 ± 1·10−3 b | 1.54 ± 1·10−3 b | |
| Lactose | 0.21 ± 1·10−3 b | 0.32 ± 1·10−3 b | 78.8 ± 1·10−3 b | 34.0 ± 1·10−3 c | 1.52 ± 1·10−3 c | |
| Sorbitol | 0.16 ± 1·10−3 d | 0.26 ± 1·10−3 d | 91.2 ± 1·10−3 a | 39.0 ± 1·10−3 a | 1.64 ± 1·10−3 a |
Values are means of triplicate measurements ± SD. Means with different lowercase letters (a–e) within each column are significantly different (p < 0.05).