- Email: [email protected]
Amorphous Foods and Pharmaceutical Systems
Food Research International 36 (2003) 1089–1090 www.elsevier.com/locate/foodres
Book review
Amorphous Foods and Pharmaceutical Systems by Harry Levine, The Royal Society of Chemistry, 2002, 351pp, ISBN: 0 85404 868 9, £99.50 This book, edited by H. Levine, an eminent food scientist with a vast industrial experience, is an edited version of the proceedings of a conference ‘‘The Amorphous State—A Critical Review’’ held at Churchill College, Cambridge, UK, 15–17 May 2001. The conference was the second one and a follow-up of a similar conference held at Girton College, Cambridge, UK, 4–6 April, 1995. The first one was a small ‘‘by invitation’’ expert conference to analyze the then state of the knowledge and to prepare a report to identify the gaps that required further investigation. This second followup conference, sponsored jointly by the BioUpdate Foundation and the Biotechnology Group of the Royal Society of Chemistry, was aimed at a critical review of the progress achieved during the intervening years. The conference was divided into eight sessions which are included as eight chapters/sections in this book. Each section is introduced by a summary/review paper charting progress over the past decade and followed by some technical papers. The book starts with a very interesting preface, on a personal note by Felix Franks, a contributor and the co-organizer of the first symposium. It gives a nice historical perspective of view and facts, known, believed or assumed, on the ‘‘amorphous aqueous state’’, especially on the evolution of glass transition theories related to food and pharmaceutical systems. This is followed by an appendix which is the summary report of the discussion symposium on chemistry and application technology of amorphous carbohydrates. It highlights, in note form, the significant aspects of the discussions at the first conference, which is an excellent summary of the information for those who did not have a chance to attend the conference. This is followed by a second appendix, highlighting the structure of the second conference and the grouping of the topics. The book contains the list, address, phone and fax numbers and e-mail coordinates of all those who participated in the second conference. The introductory chapter, by editor Levine, gives a chronological perspective of the progress achieved in amorphous foods and pharmaceutical systems in the past 25 years. The evolution of the progress and the awareness of the importance are clearly demonstrated.
The first section ‘‘Structure and its significance in the application technology of amorphous materials’’ has four papers. The concepts of structure from the perspective of pharmaceutical sciences are dealt with in the first and analytical models for the prediction of glass transition temperature in the second. The third one highlights the effect of constituents on the dynamics of water in dough studied using magnetic resonance spectroscopy, while the final paper gives a supplemented state diagram for sucrose. The second section deals with ‘‘glassy state dynamics and its significance for stabilization of labile bioproducts’’. The role of carbohydrates in the glassy state dynamics, influence of physical ageing on physical properties and uptake and transport of gas in microstructured amorphous matrices are dealt with in this section. The third section deals with theories of unstable aqueous systems and how they can help the technologist, and as usual starts with an overview of the recent developments and later focuses on studies on raffinose hydrates and a comparison between Williams, Landel and Ferry (WLF) and Vogel, Tamman and Fulcher (FTF) expression, and their physical meaning. The fourth section deals with progress in food processing and storage with an overview paper based on amorphous product technology and followed by two papers related to glass transitions with the first one concentrating on the frozen sucrose solution model systems and foods, and the second one discussing the relationship between glass transition, molecular structure and functional stability of hydrolysed soy proteins. The final paper deals with a study on vitrification of honey. Rational pharmaceutical formulation of amorphous products are discussed in the next section with a rational paper followed by solid–liquid state diagrams in pharmaceutical lyophilisation, miscibility of components in frozen solutions and amorphous freeze-dried proteins, problems associated with the amorphous and crystalline forms of a development compound, thermophysical properties of amorphous dehydrated and frozen sucrose systems and the glass-forming ability of polyphosphate compounds. In the next section the chemistry in solid amorphous matrices is discussed in a sole paper with implications for biostabilization. The fifth section deals with two papers on residual water, its measurement and its effects on product stability. The final section is devoted to novel experimental approaches to studies of amorphous aqueous systems with a nice overview paper
1090
Book review / Food Research International 36 (2003) 1089–1090
on the use, misuse and abuse of experimental approaches in these studies, and secondly a discussion paper on glass transition and ice crystallization of water in polymeric gels using some sophisticated instrumental techniques like Oscillation Differential Scanning Calorimetry (DSC), XRD (X-ray Diffraction)-DSC and Raman spectroscopy. Overall, the book provides interesting reading material for advanced application and the study of amorphous food and pharmaceutical systems. For those initiating research in this area, the book may seem a bit abstract and complex to start with. Perhaps, a more general book on ‘‘Phase/State Transition in Foods:
doi:10.1016/S0963-9969(03)00095-4
Chemical, Structural and Rheological Changes’’, edited by M.A. Rao and R.W. Hartel (1998) published by Marcel Dekker, Inc. could provide a useful start to catch up with the more advanced materials. The book is quite an asset to libraries dealing with food and pharmaceutical research areas. H.S. Ramaswamy Department of Food Science McGill University Montreal, Canada H9X 3V9 E-mail address: [email protected]
Book review
Amorphous Foods and Pharmaceutical Systems by Harry Levine, The Royal Society of Chemistry, 2002, 351pp, ISBN: 0 85404 868 9, £99.50 This book, edited by H. Levine, an eminent food scientist with a vast industrial experience, is an edited version of the proceedings of a conference ‘‘The Amorphous State—A Critical Review’’ held at Churchill College, Cambridge, UK, 15–17 May 2001. The conference was the second one and a follow-up of a similar conference held at Girton College, Cambridge, UK, 4–6 April, 1995. The first one was a small ‘‘by invitation’’ expert conference to analyze the then state of the knowledge and to prepare a report to identify the gaps that required further investigation. This second followup conference, sponsored jointly by the BioUpdate Foundation and the Biotechnology Group of the Royal Society of Chemistry, was aimed at a critical review of the progress achieved during the intervening years. The conference was divided into eight sessions which are included as eight chapters/sections in this book. Each section is introduced by a summary/review paper charting progress over the past decade and followed by some technical papers. The book starts with a very interesting preface, on a personal note by Felix Franks, a contributor and the co-organizer of the first symposium. It gives a nice historical perspective of view and facts, known, believed or assumed, on the ‘‘amorphous aqueous state’’, especially on the evolution of glass transition theories related to food and pharmaceutical systems. This is followed by an appendix which is the summary report of the discussion symposium on chemistry and application technology of amorphous carbohydrates. It highlights, in note form, the significant aspects of the discussions at the first conference, which is an excellent summary of the information for those who did not have a chance to attend the conference. This is followed by a second appendix, highlighting the structure of the second conference and the grouping of the topics. The book contains the list, address, phone and fax numbers and e-mail coordinates of all those who participated in the second conference. The introductory chapter, by editor Levine, gives a chronological perspective of the progress achieved in amorphous foods and pharmaceutical systems in the past 25 years. The evolution of the progress and the awareness of the importance are clearly demonstrated.
The first section ‘‘Structure and its significance in the application technology of amorphous materials’’ has four papers. The concepts of structure from the perspective of pharmaceutical sciences are dealt with in the first and analytical models for the prediction of glass transition temperature in the second. The third one highlights the effect of constituents on the dynamics of water in dough studied using magnetic resonance spectroscopy, while the final paper gives a supplemented state diagram for sucrose. The second section deals with ‘‘glassy state dynamics and its significance for stabilization of labile bioproducts’’. The role of carbohydrates in the glassy state dynamics, influence of physical ageing on physical properties and uptake and transport of gas in microstructured amorphous matrices are dealt with in this section. The third section deals with theories of unstable aqueous systems and how they can help the technologist, and as usual starts with an overview of the recent developments and later focuses on studies on raffinose hydrates and a comparison between Williams, Landel and Ferry (WLF) and Vogel, Tamman and Fulcher (FTF) expression, and their physical meaning. The fourth section deals with progress in food processing and storage with an overview paper based on amorphous product technology and followed by two papers related to glass transitions with the first one concentrating on the frozen sucrose solution model systems and foods, and the second one discussing the relationship between glass transition, molecular structure and functional stability of hydrolysed soy proteins. The final paper deals with a study on vitrification of honey. Rational pharmaceutical formulation of amorphous products are discussed in the next section with a rational paper followed by solid–liquid state diagrams in pharmaceutical lyophilisation, miscibility of components in frozen solutions and amorphous freeze-dried proteins, problems associated with the amorphous and crystalline forms of a development compound, thermophysical properties of amorphous dehydrated and frozen sucrose systems and the glass-forming ability of polyphosphate compounds. In the next section the chemistry in solid amorphous matrices is discussed in a sole paper with implications for biostabilization. The fifth section deals with two papers on residual water, its measurement and its effects on product stability. The final section is devoted to novel experimental approaches to studies of amorphous aqueous systems with a nice overview paper
1090
Book review / Food Research International 36 (2003) 1089–1090
on the use, misuse and abuse of experimental approaches in these studies, and secondly a discussion paper on glass transition and ice crystallization of water in polymeric gels using some sophisticated instrumental techniques like Oscillation Differential Scanning Calorimetry (DSC), XRD (X-ray Diffraction)-DSC and Raman spectroscopy. Overall, the book provides interesting reading material for advanced application and the study of amorphous food and pharmaceutical systems. For those initiating research in this area, the book may seem a bit abstract and complex to start with. Perhaps, a more general book on ‘‘Phase/State Transition in Foods:
doi:10.1016/S0963-9969(03)00095-4
Chemical, Structural and Rheological Changes’’, edited by M.A. Rao and R.W. Hartel (1998) published by Marcel Dekker, Inc. could provide a useful start to catch up with the more advanced materials. The book is quite an asset to libraries dealing with food and pharmaceutical research areas. H.S. Ramaswamy Department of Food Science McGill University Montreal, Canada H9X 3V9 E-mail address: [email protected]