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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).
The aim of this study is to study the tablet formation of a compound based on lactose and starch (85:15 w/w) compared to the pure substances and graded physical mixtures. Pressure-time-profiles, pressure-porosity profiles and compactibility-plots help to evaluate the tableting properties.