Mannitol, sorbitol and Glycine are used in the new batchs.
Mannitol, sorbitol, and glycine are excellent for freeze-drying because they act as bulking agents, providing mechanical strength to the delicate dried cake, preventing collapse, and improving product elegance. They crystallize during the process, creating a robust structure, while also protecting sensitive proteins by replacing lost water molecules (acting as lyoprotectants) and stabilizing their structure, leading to better physical and chemical stability and often faster drying cycles.