Aero Flo 85S Anhydrous
Anhydrous LactoseProduct Application: Dry Powder Inhalation
Product Certification: Gluten-free,Rennet free
Pharmaceutical Category: Anhydrous Lactose,Filler,Inhalation Grade
Aero Flo 85S is an inhalation grade lactose and is recommended as an excipient, filler, and for dry powder inhalation applications. Lactose is a disaccharide obtained from the whey fraction of milk consisting of one glucose and one galactose moiety. Aero Flo 85S Anhydrous meets all requirements of the current National Formulary, the European Pharmacopeia, and the Japanese Pharmacopeia. All ingredients are certified rennet free.
Using a dry powder inhaler (DPI) for drug delivery can provide many advantages over traditional oral delivery of pharmaceuticals. DPI’s also offer advantages over older respiratory delivery methods such as those using nebulizers or pressurized CFC containing aerosols. This is due to the fact that dry powder inhalers allow for the potential to deliver a wider range of drugs than these older methods. Typically, with DPI’s, the active ingredient and a carrier are blended and used to fill the inhaler; or with some inhalers, a capsule or blister that includes one singular dose. During use, the dose delivery is performed by the patient simply inhaling, or is assisted by a burst of air, depending on the type of inhaler used.
Pharmaceutical Lactose has often been used as a carrier in these applications due to its inertness, low cost, availability, particle size, and patient tolerability. However, two of the most important characteristics of the formula are: dose uniformity, and the efficiency of delivering the drug (i.e. the amount of drug that reaches the patients lungs relative to the amount in the starting dose). The selection of the grade of lactose used as a carrier will most certainly have an effect on both of these characteristics.
Aero Flo 85S Anhydrous, Inhalation Grade of lactose, is specifically developed for dry powder inhalation (DPI) applications. Kerry’s unique processing also maintains the crystallinity of the lactose, which can be a critical factor when formulating DPI’s.