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Pharmaceutical Manufacturing and Packing Sourcer

Isomalt as Excipient in Pharmaceuticals

Well known as a sugar replacer in the food industry, isomalt is also highly suitable for a wide range of pharmaceutical applications.

Pharmaceutical products must meet increasingly exacting requirements; it is not enough for a medication to have the desired effect. Products also require optimal quality in taste, texture, appearance, shelf life and packaging. This applies all the more to the highly competitive market of OTC products and dietary supplements.

The excipient also plays a key role in pharmaceutical products. It must provide the perfect means of delivery for the actual active ingredient while giving the product ideal characteristics. The main requirements are compatibility, stability in terms of physiological and chemical properties (non-ageing), neutrality in taste and appearance, and the ability to enable precise dosage. Furthermore, good organoleptic properties and added benefits like calorie reduction, tooth-friendliness or low glycemic response are important, especially where consumers or patients can choose between different products with comparable effect. Generally speaking for pharmaceutical manufacturers, the safety and availability of the excipient is crucial.


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By Ines Kranczoch, Manager of Special Projects and Pharma Projects, Technical Services at Palatinit GmbH, and Tillmann T Dörr, Product Manager at Südzucker

Ines Kranczoch is Manager of Special Projects and Pharma Projects, Technical Services at Palatinit GmbH in Germany. She attended the University of Applied Sciences in Berlin and graduated as an Engineer in Food Technology in 1994. Her diploma thesis was on the implementation of a quality system in accordance of DIN ISO 2001 in a confectionery company. From 1994-1998, Ms Kranczoch worked in the Technical Service of Polyolefin Catalysts and Statistical Process and Quality Control departments for Grace GmbH, before moving on to Palatinit GmbH in 1998 as Technical Services Area Manager for Eastern Europe


Tillmann T Dörr is currently Product Manager for the development of pharma excipients made from sugars and polyols at Südzucker, where he has worked for over eight years. His previous experience includes Project Manager for liquid sugar and pasty sugars and product development with isomalt in confectionery, and Product Manager for formulation and process development of crystalline sugar products and polyols for food and non-food application. Mr Dörr gained his degree in Food Technology and Engineering in 1994.


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Ines Kranczoch
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Tillmann T Dörr
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