The present invention relates to lamotrigine, a useful agent for anti-epilepsia. New crystal forms of lamotrigine-contg. mols. of the solvent in stoichiometric ratios are disclosed. Processes for prepg. the new crystal forms of lamotrigine and dosage forms are also provided. For example, 2 g of lamotrigine anhyd. and about 80 mL of ethanol were charged in a three-necked bottomed round flask equipped with a mech. stirrer, a condenser and a thermometer. The suspension was stirred for about 24 h without heating at about 25° and the solid phase was sepd. by filtration, producing lamotrigine Form H, i.e., lamotrigine ethanol monosolvate. [on SciFinder(R)]

The five-component system is quite unique since it allows formation of reverse micelles with hydrophilic ethoxylated alc. in the presence of ethanol and it facilitates diln. by water/propylene glycol (1,2-propanediol, PG) aq. phase, all the way from a water-in-oil (W/O) microemulsion via a bicontinuous phase to an oil-in-water (O/W) microemulsion. The surfactant/alc./PG can strongly bound water in the inner phase so that it freezes below -10°C and acts in part as bound water and in part as non-freezable water. Upon diln. to \textgreater30 mass% aq. phase (water/PG at const. mass ratio of 1/1) the system becomes bicontinuous and the aq. layers are composed again from bound water. Even after complete inversion to O/W microemulsions the water in the continuous phase is strongly interacting with the PG/surfactant and remains bound or non-freezable. Water/PG/ethanol have a strong effect on the head groups (freezing below -10°C) and also on the hydrophobic tails (recrystg. and melting) at lower temp. when diln. exceeds 45 mass% water/PG (1/1). No free water was detected neither in the W/O microemulsion s inner droplet domains nor when the microemulsion was either bicontinuous or when it was inversed to O/W. Continuous phase of resulting O/W microemulsion apparently is based on water/PG at a mass ratio of 1/1. [on SciFinder(R)]

A review discusses the recent advances on the underlying principles of fractionation technologies and the applications of milk fat fractions as value-added ingredients in the food industry. The chem. compn. of milk fat is considered. Fractionation processes could be improved significantly with increasing knowledge of the mechanisms and kinetics of milk fat crystn. The application of milk fat fractions in food product requires an understanding of how milk component interacts with the other components in the product. [on SciFinder(R)]

A review focuses on crystal nucleation and growth in oil-in-water emulsions. The theory of crystn. is discussed considering that crystn. is initiated in the dispersed liq. phase and that the continuous phase of the emulsion cannot crystallize. Various exptl. methods in detg. the presence of cryst. materials and the measurements of crystn. in an oil-in-water emulsion are underlined. [on SciFinder(R)]

A review focuses on the major processes in the fractionation of palm oil including dry, detergent and wet fractionation. Oil fractionation generates a liq. oil with improved properties or produce a fraction with a narrower compn. and melting behavior. Factors affecting palm oil crystn. including phase behavior and polymorphism, minor components, additives, post crystn. processes and modeling are discussed. [on SciFinder(R)]

A review discusses the crystn. properties of mixed fatty acid monoglycerides and their org. acid esters. The phase behavior of com. food emulsifiers, primarily monoglycerides and their derivs., is also discussed. The formation of liq. cryst. structures in aq. systems is essential for interactions with carbohydrates or proteins, and it facilitates foam formation in aerated foods. Knowledge of the phys. properties of polar lipids is a major consideration in selecting the optimal emulsifier, or combinations, for a given application in the food industry as well as other tech. applications. [on SciFinder(R)]

A review discusses the fundamental and application aspects of crystn. behavior of cocoa butter (CB). The polymeric nature of CB and its crystn. behavior under various external influences are discussed, including the mechanisms of fat bloom. [on SciFinder(R)]

The effect of anionic surfactants (single-chained Na n-dodecyl sulfate (SDS), asym. double-chained Na bis(2-ethylhexyl) sulfosuccinate (AOT), and two-headed disodium oleoamido PEG-2 sulfosuccinate) on the crystn. process of Ca H phosphate dihydrate (DCPD) was studied. All surfactants, depending on the type and actual concn., showed inhibitory effects on the overall crystn. process. Below the crit. micelle concn. (cmc), electrostatic adsorption of surfactant anions on lateral crystal faces inhibited crystal growth and changed crystal morphol. Above the cmc, SDS and AOT caused phase changes; i.e., a mixt. of DCPD and octacalcium phosphate was formed. [on SciFinder(R)]

A review with 49 refs. is presented, demonstrating that certain hydrophilic (anionic or non-ionic) polysaccharides purified to a level of being almost protein-free can exhibit surface and emulsification properties, in spite of their rigid and hydrophilic nature. The adsorption isotherms of the surface-active biopolymers are similar to other macromol. amphiphiles. The main gums discussed are those of the galactomannan family, i.e, locust bean gum, guar gum, and fenugreek. Other gums from less known sources, i.e., Portulaca Oleracea and Opuntia Ficus, also exhibit surface properties. Statements previously made by several authors, claiming that hydrocolloids cannot be considered as emulsifiers, were inaccurate. The requirements for built-in hydrophobic moieties on the hydrocolloids' backbone internal structure are not obligatory for active adsorption. Adsorption can be induced by a salting-out effect, resulting in semi-solid interfacial layers. Hydrocolloids can form thick birefringent gel-like mech. barriers at the oil-water interface of emulsion oil droplets. This new category of naturally occurring hydrocolloid emulsifiers should be reconsidered by food technologists and by other emulsion technologists for other industrial applications. [on SciFinder(R)]

Argan (Argania spinosa L.) oil has a high dietetic and culinary value because it consists of high percentage of unsatd. fatty acids, and it is rich in aroma and flavor. The main objectives of this study were to det. the stability of argan oil (55.4% oleic acid and 24.4% linoleic acid) and to compare it to high-oleic olive oil (78.2% oleic acid and 7.9% linoleic acid) and cottonseed oil (19.8% oleic acid and 52.0% linoleic acid) at high temps. in heating and deep-fat frying conditions. Several quality parameters were tested and compared in time-temp. conditions simulating abuse by heating and deep-fat frying. After frying no change in the contact angle of argan, olive and cottonseed oils was obsd., while in other tests (color index, viscosity, peroxide value, induction period, conjugated dienes content, total polar compds.) the stability of argan and olive oil was better than that of cottonseed oil. Oil uptake of deep-fried potatoes in argan oil was slightly lower than that in olive or cottonseed oil. It was concluded that argan oil can substitute olive or cottonseed oils in deep-fat frying. The aroma, flavor, oxidative stability and the health benefits might "compensate" for the high cost of the oil. Sensory evaluation of fried french potatoes and their storage stability were not studied, and addn. work is needed to evaluate the quality and storage stability of french potatoes fried in argan, olive and cottonseed oils. (c) 2001 Academic Press. [on SciFinder(R)]

A review with refs. on the many factors affecting the formation and properties of fat crystal networks. [on SciFinder(R)]

A review. A theor. treatise is given on crystal growth. Among the topics treated are: the equil. between a crystal and its mother phase, the equil. form of a crystal, the adhesion energy (Dupre formula) and the wetting of a crystal, the thermodn. and kinetics of homogeneous and heterogeneous nucleation, the nucleation of polymorphs and the Ostwald ripening, elementary growth mechanisms of certain crystal faces, and the effect of impurities on the crystal morphol. and habit. [on SciFinder(R)]

Microemulsions based on five-component mixts. for food applications and improved oil solubilization have been studied. The compns. included water, oil phase [such as R(+)-limonene and medium-chain triglycerides (MCT)], short-chain alcs. (such as ethanol), polyols (propylene glycol and glycerol), and several surfactants and their corresponding mixts. (nonionic, such as ethoxylated sorbitan esters, polyglycerol esters, sugar ester, and anionic, such as phosphatidylcholine). The phase behavior of these systems is discussed with respect to the influence of polyols and short-chain alcs. on the degree of solubilization of oils in the aq. phase. The alc. and polyols modify the interfacial spontaneous curvature and the flexibility of the surfactant film, enhancing the oil solubilization capacity of the microemulsions. The solubilization of R(+)-limonene was dramatically improved in the presence of the alc. and polyols, whereas the improvement of solubilization for triglycerides contg. MCT was less pronounced. In some systems high oil solubilization was achieved, and some of them can be easily dild. to infinity both with the aq. phase and with the oil phase. Viscosity measurements along selected diln. lines [characterized by a single continuous microemulsion region starting from a pseudo binary soln. (surfactant/oil phase) to the microemulsion (water/polyol corner)] indicate that at a certain compn. the system inverts from a W/O to an O/W microemulsion. [on SciFinder(R)]

A review discusses the resulting phenomena from the disintegration of solid, cryst. lipids into particles of colloidal size, which is related to the colloidal state of the matrix lipids. Topics discussed include supercooling and formation of dispersions of supercooled melts; phase sepn. within colloidal triacylglycerol particles; polymorphic transitions and other aging phenomena; effect of particle size of triacylglycerols in further alterations of their physicochem. properties; and the gel formation. Several examples are presented to illustrate that it is very risky and often impossible to conclude from the behavior of bulk materials to that in the colloidal state. [on SciFinder(R)]

A review discusses the role of lipid crystn. in the development of structure during the processing of ice cream. The rate and extent of lipid crystn. during processing of ice cream is dependent on the nature of the fat phase. Processing condition, lipid source, and emulsifier type and level, can all influence the crystn. behavior of ice cream and lead to differences in organoleptic properties, which contribute to its final structure, quality, and eating properties. [on SciFinder(R)]

A review on the mol. interactions and dynamic phase behavior of the polymorphic forms of the mixed acid triacylglycerols (I). A description of the kinetic properties of the monoacid I is provided for ref. Other topics discussed include: basic concepts of fat polymorphism; polymorphism in mixed-acid I; dynamic aspects in polymorphic transformations of principal I; and thermodn. and kinetic phase properties in binary mixts. of I. [on SciFinder(R)]

A review with refs. on the developments in the morphol. connected net-roughening transition theories as applied to $\beta$-2 crystals of triacylglycerols. [on SciFinder(R)]

A review discusses the mol. mechanisms of the solid-solid phase transitions, such as the "rotator phase transition," of n-alkanes. Such mechanisms have important relevance to various complicated phys. and chem. properties of biol., food, and industrial materials. The rotator phase transitions of n-alkanes are mainly controlled by the primary nucleation and growth processes and a precursor called "wrinkle" plays an essential role in the onset of nucleation. Significant hysteresis in transition temp. between the heating and cooling processes is due to accumulation of strain within crystals on heating process which accelerates nucleation. Tilting and side chain packing are important independent factors in phase transitions. [on SciFinder(R)]

A review with refs. on the crystal structure, polymorphism and phase transition mechanisms of fatty acids and acylglycerols. [on SciFinder(R)]