DIRECT COMPRESSION CHARACTERISTICS OF XYLITOL

A study of the compaction characteristics of xylitol, a naturally occurring non-cariogenic sugar alcohol, employed as a sweetener in tableting has been made, using a wide range of compression speeds (24-850 mm/s). Heckel analysis, radial tensile strength, elastic recovery, net compaction energy and the compaction force/tensile strength relationship have been used as the basis of the investigation. The mean yield pressure, radial tensile strength and elastic recovery of xylitol tablets appear to be independent of compression speed, indicating a dominant fragmentation mechanism of consolidation. A good correlation was observed between the net compaction energy of xylitol and compression speed and an equation has been proposed to describe the relationship. Xylitol was observed to exhibit significant sensitivity to compaction force at compression speeds up to 500 mm/s and a maximum compaction force of 22.43 kN has been recommended in an effort to optimise tablet tensile strength. © 1990.