One of the keys to successful lyophilization is the ability to control ice nucleation so that each vial freezes at the same time and produces a high-quality product with less variability and greater efficiency.
Although there are several methods to achieve controlled nucleation, discussed in this article, SP Scientific`s ControLyo technology using a series of pressurization and depressurization steps has been proven to achieve all these goals.
ControLyo technology increases the homogeneity of vials and between batches, decreases freezedrying cycle time, improves lyophilized cake morphology and reduces vial breakage.
