Account for Residual Moisture Content in Lyophilized Products
Understanding the Tip: Why residual moisture impacts lyophilized product stability: Lyophilized (freeze-dried) products are designed to extend the shelf life of moisture-sensitive compounds, particularly peptides, biologics, and vaccines. However, the success of lyophilization depends on the ability to minimize and control residual moisture. Even small amounts of water left in the cake can catalyze hydrolysis,…
Read More “Account for Residual Moisture Content in Lyophilized Products” »