Storage disaccharide stability

Other constraints, more of a physical nature, which limit the choice of excipients, include solubility, stability, purity, the desired shelf life and appearance of the dried product, and special reconstitution requirements at the point of use. Thus, certain amino acids and oligopeptides, e.g. alanine and dialanine, provide good and chemically compatible stabilisers for protein-based products, but their use in practice is limited by their low solubilities. Where products are liable to exposure to high temperatures, perhaps during transport and/or storage, excipients with high Tg values are indicated. This excludes the use of amino acids and monosaccharides, even some disaccharides. Amino acids and peptides... 

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