lyophilization, part 1
Formulation components--their freezing
and drying
Thomas A. Jennings
Because time is equated to productivity, the formulation affects not only the process
and drying equipment, but also the cost of manufacturing. As process time increases,
profitability decreases.
Components of a Formulation
The formulation consists of three basic components--active ingredient,
excipient, and solvent system. In general, the active ingredient in the
pharmaceutical industry is defined by its potency and, in the
diagnostic industry, by its reactivity. Depending on means of
production, there may be variations in the composition of the active
component from batch to batch.
The excipient may also serve only as a bulking agent.2 When solid concentrations of a
formulation reach <2%, the resulting cake may have poor structural qualities and
leave the container during the drying process. The addition of bulking agents such as
mannitol and dextran strengthen cake structure. The role of the solvent system is
often overlooked. Most formulations are totally aqueous solutions, although others
contain solvents such as tertiary butyl alcohol to increase the solubility of some
compounds. The solvent system is removed during drying, but its thermal properties
have a major impact on the cosmetic properties of the final product (Figure 1).
Another property of frozen matrix is the degree of crystallization (D), the ratio of the
quantity of ice formed during the freezing process to the total freezable water in the
formulation (Jennings TA, "Lyophilization Seminar" [Notes], Conshohocken, PA, Phase
Technologies, Inc., p 26, 1994). As D approaches 1 (Figure 2), most water is in the
form of ice crystals, and only a small quantity forms part of the interstitial region.
The ice crystals interconnect to form vapor paths. With decreasing values of D (e.g.,
D = 0.5), the volume of glassy interstitial region approaches that of the ice crystals.
In the frozen state, the mobility of the water in the glassy interstitial region
approaches 0, and the formulation is considered completely frozen. As the
temperature of the matrix increases, the glassy interstitial region softens, the
electrical resistivity of the interstitial region decreases, or the conductivity of the
system increases. Such a change in the electrical nature of the matrix is associated
with the onset of mobile water within its interstitial region. As temperature further
increases, the interstitial region slowly takes on liquidlike characteristics, while
surrounding ice crystals remain frozen.
In most glassy systems, onset temperature for the mobility of the water in the
interstitial region is not as sharp and well defined as that for a eutectic mixture. The
onset temperature for the mobility of water in the matrix interstitial region is referred
to as collapse temperature. This definition differs from that of MacKenzie, who called
collapse temperature "disappearance of the freezing pattern, more or less extensive
flow of the residual material, and the generation of new patterns."6
Drying. For lyophilization to occur, the solvent is first removed by sublimation while
the temperature of the frozen matrix is maintained below the eutectic or collapse
temperature of the formulation. This is the primary drying process. The chamber
pressure and product and shelf temperatures, during primary drying, are based on
the formulation's eutectic or collapse temperature. A lyophilized cake is typified by
Figures 1A and 1B. The resulting cake volume approaches the original fill-volume.
After primary drying, the residual moisture on the resulting cake surface is reduced
to levels that no longer support biological growth and chemical reaction. This process
is secondary drying. The reduction of moisture in the cake during secondary drying is
accomplished by increasing the shelf temperature and reducing the partial pressure
of water vapor in the container. The required partial pressure of water vapor and
shelf temperature are ascertained from stability studies of lyophilized or vacuum-
dried products having varied amounts of residual moisture.
References
2. Wang YJ, and Kowal RR, "Review of Excipients and PH's for Parenteral Products
Used in the United States," Bull Parent Drug Assoc, 34:452462, 1980.
4. Smith AU, "Some Problems in Supercooling and Freezing Living Cells, Tissues and
Organisms," in Aspects Théoriques et Industriels de la Lyophilisation, Rey L (ed),
Paris, Herman, pp 257278, 1964.