Assessment of ControLyo® Technology for Improved Cake Morphology and Cycle Efficiency

How can controlled nucleation improve pharmaceutical lyophilisation?

This application note evaluates ControlYo® technology across four nucleation temperatures to determine its effect on freeze-drying cycle efficiency and cake morphology. The study found that nucleation at -15°C achieved the best balance for the formulation tested, reducing primary drying time from 78 to 54 hours while producing a robust cake with residual moisture below 3%.

Discover how controlled nucleation could support faster, more consistent lyophilisation processes. Click the link below to download the full application note.