This presentation discusses the results of over 100 cocrystallization experiments between saccharin and a variety of different carboxylic acids and amides. A cocrystal is a crystal consisting of two or more compounds in a definite ratio. Cocrystallization, because it changes properties such as solubility and bioavailability, is of particular interest to those in the pharmaceutical industry. We were interested in the ability of saccharin to form such cocrystals. Modifying the nature and position of the different functional groups on the acids and amides changes the hydrogen-bond donating and accepting abilities of the compounds, and consequently their abilities to form cocrystals with saccharin. This work investigates the effects of these molecular changes on the ability of these compounds to form saccharin cocrystals. We have tested 35 different carboxylic acids and 11 benzamides in multiple solvent mixtures and report here on our findings.

Cocrystallization of saccharin with carboxylic acids and amides

245th National Meeting (2013)

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