A new advanced method for assessing the stability of spray-dried proteins has been developed by researchers at the University of Copenhagen. The team’s findings, published in the Journal of Pharmaceutical Analysis, could help to improve the production of a wide range of drugs and food products.

The new method is based on mathematical models and combines several parameters, such as pH, temperature, water activity and other environmental conditions, to determine the stability of spray-dried proteins. According to the researchers, this is the first time such a method has been used to evaluate the physical and chemical stability of spray-dried proteins.

The team’s findings could have a wide range of applications, from improving the production of drugs and food products to helping scientists design new formulations that are more robust and stable. The method could also be used to optimize existing formulas, improving product stability and shelf life.

Read Full Article Here

source: Phys.org