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1.37112

泊洛沙姆188

EMPROVE® EXPERT, (stabilized with 70ppm BHT), Ph. Eur., ChP, NF

别名:

Polyethylene glycol, propoxylated

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关于此项目

线性分子式:
(C3H6O · C2H4O)x
化学文摘社编号:
9003-11-6
UNSPSC Code:
12352112
MDL number:
MFCD00082049
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Quality Level

500

agency

ChP, NF, Ph. Eur.

product line

EMPROVE® EXPERT

form

solid

technique(s)

API processing | nano-milling: suitable

pH

5-7.5 (20 °C, 10 g/L in H2O)

mp

52 °C

transition temp

flash point 260 °C

density

1.06 g/cm3 at 25 °C

application(s)

liquid formulation
ophthalmics
parenterals
pharma/biopharma processes
pharmaceutical
semi-solid formulation
solid formulation
solubility enhancement

storage temp.

2-25°C

SMILES string

O2C(C2)C.O1CC1

InChI

1S/C3H6O.C2H4O/c1-3-2-4-3;1-2-3-1/h3H,2H2,1H3;1-2H2

InChI key

RVGRUAULSDPKGF-UHFFFAOYSA-N

General description

Finding the right excipient that matches your needs as well as regulatory demands can be a complicated challenge in formulation. With our application know-how and regulatory expertise, we support you in every step of development, scale-up, and production.
As part of our Emprove® Program, our raw materials are offered with extensive documentation facilitating compliance of your pharma and biopharma product, full supply chain transparency and risk mitigation. Our SAFC® portfolio of high-quality products for biopharmaceutical and pharmaceutical formulation and production withstands strict quality control procedures and is produced according to applicable cGMP guidelines.

Application

Poloxamer 188 is used as surfactant in a variety of liquid formulations and acts e.g. as emulsifying, solubilizing and wetting agent.
Due to its low microbial and endotoxin limits, Poloxamer 188 Emprove® Expert is especially suitable for high-risk applications.

Legal Information

Emprove is a registered trademark of Merck KGaA, Darmstadt, Germany
SAFC is a registered trademark of Merck KGaA, Darmstadt, Germany

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存储类别

11 - Combustible Solids

wgk

WGK 1

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Use of Stabilizers and Surfactants to Prevent Protein Aggregation

This article outlines critical factors in long-term stability of proteins, and how different stabilizers protect again mechanical and thermal stress.

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