TABLE I.
Solubility of excipients in water and their state after freeze-drying.
| Excipient | Solubility (w/w) at 20 oC (%) | Reference | State after freeze drying | Reference |
|---|---|---|---|---|
| Sucrose | 66.5 | (Hartel, 2001) | Glassy | (Rey and May, 2010), (Ohkuma et al., 2008), (Hartel et al., 2011) |
| Glucose | 47.8 | Crystalline | (Thanatuksorn et al., 2008), (Rahman and Roos, 2017) | |
| Fructose | 78.9 | Glassy | (Rahman and Roos, 2017) | |
| Mannitol | 20 | Crystalline | (Rey and May, 2010), (Izutsu et al., 1994; Cavatur et al., 2002; Pyne et al., 2002; Telang et al., 2003), (Kim et al., 1998) | |
| Xylitol | 63 | Glassy | (Roos, 1997) | |
| Meso-Erythritol | 37 | Crystalline | (Chen et al., 2015; Fujii et al., 2015) | |
| Glycine | 25 | (Budavari, 1996) | Crystalline | (Rey and May, 2010), (Akers et al., 1995; Chongprasert et al., 2001; Pyne and Suryanarayanan, 2001; Pyne et al., 2003) |
| Trehalose | 68.9 | (Higashiyama, 2002) | Glassy | (Rey and May, 2010), (Ohkuma et al., 2008) |