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POTATO STARCH SUPRA B

  • Optimized to absorb water and improve formulation stability

Average mean particle diameter : 50 µm

Applications

  • 1. Solid Forms - Tablets
  • Swallowable Tablets
  • 2. Solid Forms - Capsules
  • Hard Capsules Fill
  • 5. Other Solid Forms
  • Granules and Pellets

Functional properties

  • Formulations Aids
  • Disintegrants & Super Disintegrants
  • Fillers and Binders for Roller Compaction

Physical and chemical properties

  • General Properties
  • Multicompendial

Documents

Product Specification Sheet

Region :

480,87 Ko

Safety Data Sheet

Region : Oceania, AU

EN 259,27 Ko

Region : Europe, BE

EN 362,03 Ko

Region : Europe, CH

EN 362,24 Ko

Region : Europe, DE

EN 503,57 Ko

Region : Asia, CN

EN 312,21 Ko

Region : Europe, FI

EN 362,00 Ko

Region : Europe, FR

EN 362,39 Ko

Region : Europe, GB

EN 363,29 Ko

Region : Europe, AT

DE 370,57 Ko

Region : Europe, BE

FR 471,77 Ko

Region : Europe, BE

DE 373,30 Ko

Region : Europe, BE

NL 369,86 Ko

Region : Europe, BG

BG 516,13 Ko

Region : Europe, CH

DE 373,54 Ko

Region : Europe, CH

IT 461,99 Ko

Region : Europe, DE

DE 517,47 Ko

Region : Europe, CH

FR 472,25 Ko

Region : Asia, CN

ZH 588,79 Ko

Region : Europe, CZ

CS 488,90 Ko

Region : Europe, DK

DA 370,14 Ko

Region : Europe, ES

ES 374,69 Ko

Region : Europe, FI

FI 375,62 Ko

Region : Europe, FR

FR 472,02 Ko

Region : Americas, Asia, Oceania, Africa

ES 268,26 Ko

Region : Americas, Asia, Oceania, Africa

PT 272,68 Ko

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Technical data

Synonyms Starch
CAS number 9005-25-8
Physical form or apperance Very fine, white or almost white powder which creaks when pressed between the fingers
Application POTATO STARCH SUPRA NP is a native starch with disintegrant, filler and binder (once cooked) properties. It is used in a variety of pharmaceutical and nutraceutical dosages including swallowable tablets, hard capsules, blends, granules and pellet premix. Minimum recommended concentrations: 5% as binder and 10% as disintegrant.
Source Potato
Teste/Odor Odorless and tasteless
Morphology
MORPHOLOGY
Water sorption isotherm at 20°C
WATER_SORPTION
Chemical Structure
CHEMICAL_STRUCTURE
Maximal Water content (LOD) 20.00
Solubility Practically insoluble in cold water and in ethanol 96%
Gelatinization temperature 64
Water Activity 0.76
Average mean particle diameter 50
Powder Flowability (according to Ph.Eur. 2.9.16, 10mm outflow opening) Not free-flowing
Bulk Density (g/ml) 0.59
Tapped Density (g/ml) 0.83
Specific Surface Area (m²/g) 0.20
Angle of Repose (°) 41
Primary Mechanism of Action Swelling