What is Lyophilisation?Advantages of the Lyophilisation technique:
- The temperature at which the product is
subjected is below the one that at which many unstable substances
undergo chemical changes.
- Due to the low temperature that is
operated, the loss of volatile constituents is minimal, the danger of
microbial contamination is reduced and the enzymatic preparations do not
suffer alterations.
- Oxidation phenomena are eliminated, because it operates and it is packed under high vacuum.
- The high porosity of the product facilitates a rapid reconstitution by the addition of water or the suitable solvent.
- As the remaining moisture is
negligible, the product can be stored for an unlimited time,
constituting products with long stability.
All these particularities can be summarized in: Optimum stability,
Easy, fast and complete solubility, Unlimited conservation, Good
protection against harmful external influences, Rapid availability of
use.
Advantages versus liquids:
- There are products that contain active ingredients that are unstable in solution.
- It allows including active ingredients in high concentration: Greater power and greater action.
- It allows having a fresh product at the moment of application: There
is no alteration of the properties of the active ingredients: A liquid
form, and from minute 1, begins to degrade.
