31. August 2018

Sugars and sweeteners are common ingredients in foods and also in pharmaceutical industries. They are soluble and sticky ingredients and their processing in granulators may be difficult since they can easily adhere to mixer walls or leadto uncontrolled granule growth. The purpose of this research was to evaluate the feasibility of the high shear wet granulation process and to find the optimal amount of binder by studying the granulation performances of four sugars: mannitol, sorbitol, xylitol...

02. May 2018

One of the most common classes of excipients used in protein formulations are buffers. The aim of this work is to investigate the effect of buffers on protein stabilization given by sugars during freeze drying. Methods Molecular Dynamics simulations of human growth hormone (hGH) in the presence of sucrose and trehalose were performed, and the impact of phosphate and citrate buffers on their protective action was analyzed. Results We found that buffers broke the hydrogen bonding network formed...