| http://www.w3.org/ns/prov#value | - The combination of such a crystalline excipient with an amorphous excipient, typically an amorphous sugar, encourages the collapse of particles during freeze-drying and aids the formation of dense particles. [0088] Suitable polymers include polysaccharides such as dextran or maltodextran; starch; cellulose; polyvinylpyrrolidone (PVP), particularly PVP K-17; polyvinyl alcohol (PVA); and polyethylen
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