Thermal degradation of different crystalline forms of lactose

Abstract

The thermal degradation of α-lactose hydrate, stable anhydrous α-lactose and β-lactose has been studied. The presence of water vapour decreased the thermal stability of all the crystalline forms studied. α-Lactose hydrate was found to be the least stable form. Under anhydrous conditions β-lactose was the most stable form and anhydrous α-lactose was the most stable in the presence of water vapour.