and xylitol), isomalt proves its potential binding properties for the
freeze casting process of foods. A dispersal time lower than 1 min
(45.5 and 51.5 s in case of isomalt, 58.5 and 60 s in case of sugar)
meets the standard value in European Pharmacopoeia for a fast dispersal
(dissolution) tablet (European Pharmacopoeia, 2001;
Schiermeier and Schmidt, 2002) and is seen as an good dispersal
time for fast dispersal tablets (Schiermeier and Schmidt, 2002;
Goel et al., 2008). Furthermore, the maximum crushing force value
of 44.8 N (i.e. 0.18 N/mm2 diametral tensile strength) in case of isomalt
and 34.5 N (i.e. 0.14 N/mm2 diametral tensile strength) in
case of sugar show a good mechanical strength compared to others
in the case study for lyophilized fast dispersal/dissolution tablets