Rééquilibrez la teneur en sucres de vos produits des céréales. Le défi: substitution des sucres, goût et texture.
Ressources
Découvrez l'expertise de Roquette grâce aux ressources ci-dessous.
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Rééquilibrez la teneur en sucres de vos produits des céréales. Le défi: substitution des sucres, goût et texture. -
This poster presents the advantages of LYCASIN®, a liquid maltitol with a sweet and pleasant taste in a sugar free syrup.
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This poster presents comparative trials of a new direct compression compound made of lactose and starch versus a blend of other DC excipients.
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This study was conducted to show how a novel pregelatinized, hydroxypropyl starch polymer (LYCOAT®) ensures minimal interaction with polyphenolic actives and does not prolong DT of coated tablets.
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Étude de cas: Évaluation d'un nouveau polymère d'amidon modifié en tant qu'excipient prêt à l'emploiThis poster presents an evaluation of LYCOAT® RS720 and its advantages over the Oral Disintegrating Film market.
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This poster presents a new method for measuring the tablet disintegration swelling speed for a better understanding of the action of disintegrants.
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The main objective of this study was to investigate the potential of KLEPTOSE® Linecaps DE17 (a pea maltodextrin) in masking the bitter taste of Caffeine Anhydrous (CA) by Hot Melt Extrusion (HME).
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The objective of this study was to evaluate the ability of native and modified β-cyclodextrins to enhance AMP solubility and stability.