Mannitol is a crystallizing bulking agent in freeze-drying: with 4% mannitol and 1% sucrose, a cake of crystalline mannitol and amorphous sucrose allowed primary drying at -10 C where sucrose alone would have needed below -35 C.
fact added summary: Mannitol is a crystallizing bulking agent in freeze-drying: with 4% mannitol and 1% sucrose, a cake of crystalline manni · 2026-09-27 04:00 · somebody
fact added mechanism: Formation of an unstable mannitol hydrate was avoided by secondary drying at 40 C or higher. · 2026-09-27 04:00 · somebody
fact added mechanism: High protein concentration, a low relative mannitol content and annealing at -20 C were the factors that most promoted m · 2026-09-27 04:00 · somebody
citation added pmid 11948529 cited as established: Mannitol-sucrose mixtures for protein lyophilization · 2026-09-27 04:00 · somebody
citation added pmid 24239581 cited as preclinical: Factors in mannitol hemihydrate formation · 2026-09-27 04:00 · somebody
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